Feeling Hot, Hotter, Hottest at 2016 NYC Hot Sauce Expo!

Feeling Hot, Hotter, Hottest at 2016 NYC Hot Sauce Expo!

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Photo credit: Zinno Park/SB GROUPE

 

The 4th annual Hot Sauce Expo was one that offered a variety of flavors to what some may consider to be an otherwise streamlined product category. Steve Seabury founded the expo in 2013 in hopes that individuals that shared his passion for hot sauce would join together in introducing the world to a more diversified and artisan product offering. His dream has come true as hot Sauce has been a trending condiment in recent years, leading to more interest and popularity in the public eye, and with it, the growth and continuation of the Hot Sauce Expo. This expo showcased the innovations within the condiment category through differentiated base ingredients to decadent food pairings, opening the diversity and applications of the product to New York’s culinary fans as well as casual visitors.

 

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Photo credit: Zinno Park/SB GROUPE

 

Ranging from a Margarita contest that incorporated hot flavors, to a pizza eating contest to determine who could handle the heat, the expo held many entertaining events that made it approachable to anyone who chose to attend, whether they were avid hot sauce enthusiasts or just curious bystanders. However, the true value that lies in the Hot Sauce Expo came from the fostering of artisan producers and the discovery of unknown culinary flavors.

There are many people that cannot handle the heat of a Carolina Reaper, or even a simple Jalapeño pepper. In many cases, producers seemed to focus solely on creating what was to be the hottest condiment. Of course, if you enjoy copious amounts of heat on your dishes, by all means, enjoy. However, there were some producers that strived to create more intricate flavors through culinary innovations.

Some strived to make the heat more accessible by creating food pairings with hot sauces to create an approachable flavor to all. A major producer, Tabasco, offered paired offerings that intrinsically elevated the flavors of individual foods with clashing flavors. Their pairing of honeydew melon and Habanero Sauce created a mixture of sweet, refreshing flavors with the heated and heavy sauce which proved to be a match that could be enjoyed by both hot sauce lovers and even those that have a low heat tolerance.

One such pairing that has been growing in popularity and is a widely accepted norm now is the matching chocolates with hot flavors. The creamy and rich flavor of chocolate creates a distinct contrast to the sharp, heated flavors of the various spices. Despite the dichotomy of flavors, the pairing enriches both flavors, making for a decadent and simply sensuous tasting experience.

 

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Another method by which people innovated within the category was the use of unconventional ingredients. One such producer was Queen Majesty Hot Sauce, a producer based in Brooklyn. Using black coffee in their hot sauce, they created a product that added adequate texture and a mild earthiness that complimented the heat to create a complicated, yet refined flavor that could be enjoyed by avid heat-seekers as well as the casual eater as well.

 

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The innovation of hot sauce is not limited to simply what is put into the product but can also be influenced by culture. With the Sriracha trend that hit the US in 2015, people came to realize that hot sauce was not limited to the simple flavors that they had been conditioned to taste. As more people became infatuated with the sweet, sour, and heated flavor of the condiment, there was a realization in how much difference could come from the simple introduction of cultural flavors. Now, a variety of Asian flavors have been introduced to the condiment, which has opened up the category to a myriad of possibilities and innovations. Despite the lack of Asian-influenced hot sauces showcased during the expo, we expect this cultural background to have a growing influence within the condiment.

 

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The Hot Sauce Expo was an event that could be enjoyed with or without an intrinsic knowledge or fervent passion for hot sauce. From competitions to the variety of products, it offered something for everyone to enjoy. But the true value of the expo was in the culinary advancements that could be developed from artisan producers. The imagination and flavors these artisans have created can pave the road to culinary developments that were otherwise unimaginable. We, at Chef’s Society, hope to see how these people and their products can develop and influence the diverse culinary landscape of New York.

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By Jay Lee/Chefs Society
CONTACT Jay Lee

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