Six years ago, drawing on his experience in artist development and booking concerts, he started the hot sauce expo in New York City, four years ago branched out to California and three years ago to Oregon. “It’s a hobby that spun out of control,” he said, noting he loves the “mad scientist part” of accenting the heat and flavor of each pepper and finding the perfect food pairing for it. He wrote a cookbook, “Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal” (Simon & Schuster, 2010), and launched his own line of sauces, High River, which is now sold in more than 1,000 locations. The Vans Warped tour folks asked him to create a tour-branded hot sauce. He started bottling it and bands started selling it with their merchandise. Later, as a rep for Artemis Records, he’d give mason jars filled with his hot sauce to young new bands hitting the road on tour. Ingredients: Reaper peppers, peaches, Roasted Red Bell, AC vinegar, roasted Pablano, garlic, cherry tomato, Vidalia onion. “Other hot sauces didn’t cut it for me, and eventually I got good at it,” he said. He started making his own hot sauces in high school and earned first or second place in every hot sauce competition entered. In Boy Scouts, he said he had no problem with a hot pepper-eating challenge that broke down other boys. He has longed for spicy stuff since he was a kid. All natural, low sodium, gluten free, healthy hot sauce and very proud to be made in Michigan Gluten free. “Every region has its own style of sauces. Scotty OHotty is The Motor City Hot Sauce. When it started popping up people would say ‘I didn’t know it could taste so good,’” Seabury said. Smokin Ed Currie of Pucker Butt Pepper Company chats with Scott about how he started growing chile peppers, the current Guinness World Record hottest chile. The expo will have Chuck’s Southern Comfort Café of Burbank and Quincy Street Distillery of Riverside on hand alongside other food and beverage vendors. “We want hot sauces to complement the food.” “We try to cater to every single person and 30 to 40 percent of the sauces are mild to medium ‘gateway sauces’ because not everyone likes to get their face ripped off,” he said. Carolina reaper peppers, milk and medics will be on hand at the inaugural Chi-Town Hot Sauce Expo presented by New York-based High River Sauces with Chicago Ridge-based FM Entertainment June 23 and 24 at Toyota Park in Bridgeview.
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