She said she loves the atmosphere of the event. “Everyone who tasted them said I should bottle it and sell it,” she said.įriday was Williams’ second visit to the festival as a vendor. She was messing around with flavors and some of them turned out to be hits. Williams, a trained chef, said she started her sauce business sort of by accident. “I wanted my sauces to just be an imitation of who I am - fun and giggly.” Nikish Williams talks about her selection of hot sauces and the hot sauce community on Friday at the 27th annual Chile Pepper Festival in William Delong Memorial Park in Bowers. “The idea is, because I’m from the Caribbean, I wanted to bring some of the islands into the sauces,” she said, adding that they’re hot but fruity. Originally from Trinidad and Tobago, the New Jersey woman said the sauces reflect her background. Nikisha Williams was offering a trio of samples of her Caribbean-inspired sauces, representing three levels of heat. Most stands were offering free samples, looking to hook curious shoppers. With more than 90 vendors taking part in the festival, there were plenty of options for visitors to choose from. Oberly opted for a jar of mountain mustard, which included habanero peppers and peaches. To that end, Baim had picked up a bottle of habanero horseradish that he was told pairs well with a Bloody Mary, one of his favorites. I’m looking for different flavors, something unique.” “I like the heat and the flavor,” Baim said. Rick Baim of Robesonia displays some Defcon habanero sauce he bought on Friday at the 27th annual Chile Pepper Festival in William Delong Memorial Park in Bowers. Instead, they say, they were seeking items with bold flavor and a little bit of kick. Sitting inside a pavilion at the park finishing off some chili, they said they weren’t not looking for anything that will melt their mouths. Rick Baim and Terry Oberly aren’t quite as partial to high heat as Richuitti. “If you have a burger and season it with salt and pepper it’ll be good, but put some hot sauce and hot peppers on it and it’s better.” “The spice brings out the flavor, it’s amazing. “I just love the taste of it,” he said of spicy foods. Richuitti, who wore a shirt and bucket hat each emblazoned with peppers, said his love of heat is simple to explain. “Every year I get it, I know right where his stand is,” he said. He was excited to show off a cheese and pepper spread he had purchased from Fat Heads. Richuitti said there’s one product he doesn’t have to guess about. It’s sort of a guessing game.” Louis Richuitti of Fleetwood exudes enthusiasm for hot sauces on Friday at the 27th annual Chile Pepper Festival in William Delong Memorial Park in Bowers. You’re trying to find the right combinations. “So what makes a good sauce depends what you’re putting it on. “Everything has a different flavor,” he said. A pepper grower and hot sauce maker himself, he said that while heat is important he’s looking for products that pay special attention to flavor. The Fleetwood man said he’s been coming to the festival for the past decade, and now even takes a day off work so he can attend the first day. “It’s about the flavor, not just the heat that’s going to burn my face off so I won’t be able to taste anything the rest of the day,” Koch said. This year, she and Sexton browsed the dozens of stands set up in the shade of the park, tasting samples and looking to discover something special.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |