*Tonight's event will hit capacity! Get there early to ensure entry!*
This month, the Masters of Social Gastronomy break into the secret world of hot peppers to pull back the curtain on everyone's favorite Rooster-branded hot sauce and the worldwide affection for spicy, spicy food.
Follow sriracha from its humble baby-food-jar beginnings to its current status as a Tabasco-challenging juggernaut. We'll take a behind-the-scenes look at its California factory and see how sriracha just might be as American as apple pie.
Once you escape the potatoes-and-cream tyranny of European cuisine, a culinary dedication to heat can be found everywhere. We'll examine what makes Thai food tick and where Indian vindaloo gets its muscle. From mild jalapeños to record-holders like the Ghost Pepper and Trinidad Moruga Scorpion, find out what makes a veggie pack such a powerful punch!
All the details:
Food + history + science = this is a great thing.
Each month, Sarah Lohman of Four Pounds Flour and Jonathan Soma of the Brooklyn Brainery take on a curious food topic and break down the history, science, and stories behind it.