Podcasts about nyc hot sauce expo

In this special episode of 512 Degrees, we're joined by Barry Kerch, drummer for the chart-topping rock band Shinedown, to talk about his latest venture off the stage and into the kitchen. Barry shares the story of his early days in music, the integral role drums play in the heartbeat of a band, and the journey behind creating Shinedown's brand-new line of hot sauces. From Symptom, a chipotle garlic blend that just took home first place at the NYC Hot Sauce Expo, to the sweet, savory, and award-winning Devour, to the tropical kick of Attention Attention, Barry's sauces bring the same passion as his music. This episode is full of inspiration, flavor, and of course, heat!

Recorded LIVE at our Patreon at DillosDizResort.com, Jen and Frank recap their trip to the NYC Hot Sauce Expo on Saturday September 24, 2022. Thanks to Steve Seabury at High River Sauces, Bravado Spice Company, Double Comfort Foods, Clark and Hopkins, Top Shelf Canada, Hook and Arrow, Little Dick's Sauces, and Mikey V's Foods! DillosDizResort.com - Patreon Memberships Available Beginning at $1! Dillo's Diz. 55 Gerard St. #987. Huntington, NY 11743 Affiliate Links Theme composed by Matt Harvey. Intro and Outro performed by Lindsay Zaroogian. The @DillosDiz Fact Checker IS Mel Dale. Feedspot's Top 25 Siblings Podcasts You Must Follow AND Top 100 Disney Podcasts You Must Follow. ONE STOP SHOP ALL THE @DillosDiz LINKS! Order your copy of Amy Ratcliffe's latest offerings, Star Wars Battles that Changed the Galaxy, The Art of Star Wars Galaxy's Edge and A Kid's Guide to Fandom. DIllo's Diz Resort Guests: Theme Park Rob, Schmelty, The Cretin's Guild, Nathaniel Hardy, Dr. Val of #FigmentsInTime, Lee Taylor, Shannon Bohn, Justin Creutzinger, Michael Matande, Ryan Alexander, Lexi Andrea, Adam Elmers, Adventures with Stephers Question or Comment? We LOVE interacting with listeners! FOLLOW Dillo's Diz on TWITTER: https://twitter.com/dillosdiz FOLLOW Dillo's Diz on INSTAGRAM: https://www.instagram.com/dillosdiz/ SUBSCRIBE to Dillo's Diz on YOUTUBE: https://www.youtube.com/dillosdiz LIKE Dillo's Diz on FACEBOOK: https://www.facebook.com/DillosDiz/ Check out Blogs, Archives, and Throwbacks at DillosDiz.com. E-Mail Dillo's Diz at DillosDiz@gmail.com

Within Brim's Skin -- Brimstone is flying solo as he talks about lots of things including why he hates doing the shows by himself and how he's going to be judging for the NYC Hot Sauce Expo, so next week is going to be pre-taped. Brim discusses the Museum of Moving Image, and talks about how incredible the new Walking Dead Exhibit happens to be (Living with The Walking Dead). Brim chats about his upcoming appearance at the Hampton Classic with Mane ‘N Tail, and how his daughter Hailey's birthday is coming up fast. Essentially - he explains what gets Within Brim's Skin.

Within Brim's Skin -- Brimstone is flying solo as he talks about lots of things including why he hates doing the shows by himself and how he's going to be judging for the NYC Hot Sauce Expo, so next week is going to be pre-taped. Brim discusses the Museum of Moving Image, and talks about how incredible the new Walking Dead Exhibit happens to be (Living with The Walking Dead). Brim chats about his upcoming appearance at the Hampton Classic with Mane ‘N Tail, and how his daughter Hailey's birthday is coming up fast. Essentially - he explains what gets Within Brim's Skin.

Within Brim's Skin -- Brimstone is flying solo as he talks about lots of things including why he hates doing the shows by himself and how he's going to be judging for the NYC Hot Sauce Expo, so next week is going to be pre-taped. Brim discusses the Museum of Moving Image, and talks about how incredible the new Walking Dead Exhibit happens to be (Living with The Walking Dead). Brim chats about his upcoming appearance at the Hampton Classic with Mane ‘N Tail, and how his daughter Hailey's birthday is coming up fast. Essentially - he explains what gets Within Brim's Skin.

tonight we talk about judging hot sauce, hot sauce expo and so much more plus Adam Poch from Big Brother drops by

High River Sauces was formed in 2011 when Steve Seabury created a hot sauce for the Metal Alliance Tour. The 1st bottle was sold in Dallas, TX on March 17th, 2011. Seabury later took his passion for music and hot sauce and created some of the biggest hot sauce festivals in the country. High River Sauces proudly presents the CA Hot Sauce Expo, Chi-Town Hot Sauce Expo, NYC Hot Sauce Expo, NJ Taco Festival & the Portland Hot Sauce Expo (OR).   High River Sauces prides itself on providing chile-enthusiast and hot sauce fanatics with the ultimate experience in flavorful spicy ingredients. We promise all of our sauces are packed with all natural ingredients and guaranteed freshness.   Our costumers mean the world to us and we promise a level of experience you won’t find anywhere else.   Hosted By: Deborah Michas (IG: @deborahmichas) & Justin Ryan Bizzarro (IG: @justinbizzarro).   Co-Hosted By: Sandra Vaughan (IG: @sandra_shall_be).   Free Podcast.  No Advertisements.  The stories of Food, Beverage and Nutrition Entrepreneurs and how their failures led to the successes in their lives and in their business.  What does the future have in store for the food, beverage, and nutrition entrepreneur?    JUSTIN AND THE [FOOD] ENTREPRENEURS Email: justin@thefoodentrepreneurs.com Instagram: @justinandthefoodentrepreneurs ( #foodentrepreneurs )   All music is scored by host or royalty free. 

High River Sauces was formed in 2011 when Steve Seabury created a hot sauce for the Metal Alliance Tour. The 1st bottle was sold in Dallas, TX on March 17th, 2011. Seabury later took his passion for music and hot sauce and created some of the biggest hot sauce festivals in the country. High River Sauces proudly presents the CA Hot Sauce Expo, Chi-Town Hot Sauce Expo, NYC Hot Sauce Expo, NJ Taco Festival & the Portland Hot Sauce Expo (OR).   High River Sauces prides itself on providing chile-enthusiast and hot sauce fanatics with the ultimate experience in flavorful spicy ingredients. We promise all of our sauces are packed with all natural ingredients and guaranteed freshness.   Our costumers mean the world to us and we promise a level of experience you won’t find anywhere else.   Hosted By: Deborah Michas (IG: @deborahmichas) & Justin Ryan Bizzarro (IG: @justinbizzarro).   Co-Hosted By: Sandra Vaughan (IG: @sandra_shall_be).   Free Podcast.  No Advertisements.  The stories of Food, Beverage and Nutrition Entrepreneurs and how their failures led to the successes in their lives and in their business.  What does the future have in store for the food, beverage, and nutrition entrepreneur?    JUSTIN AND THE [FOOD] ENTREPRENEURS Email: justin@thefoodentrepreneurs.com Instagram: @justinandthefoodentrepreneurs ( #foodentrepreneurs )   All music is scored by host or royalty free. 

The Return Of Zagat Last year The Infatuation acquired the Zagat brand from Google. Zagat was the original crowdsourced restaurant reviewer aggregator.  It relied on customers going and dining and then giving Zagat a short review. Zagat would then take all the reviews about a restaurant, average out its grade, and write a blurb about it based on what their reviewers said.  It was essentially Yelp before Yelp. The Infatuation has decided to bring back the Zagat Print guides, which have a history of being a great stocking stuffer. In this age of nostalgia-driven content, people will love to thumb through a Zagat and pick out a restaurant, instead of hopping on Yelp and seeing what people say. Zagat’s biggest advantage over Yelp is the quality of the review. Because Zagat reviews come out once a year, they are filtered, averaged, and generally positive. People who review on Zagat do so because they enjoy dining out. Yelp’s reviews hit as soon as they are published and usually, by people who had a bad experience, or honestly don’t know how to dine out and are mad that a restaurant won’t substitute their side salad for grilled organic asparagus. The vetting that Zagat does, allows it to be a much better aggregate review system. I also want to touch on OpenTable’s reviews. These are the go-to reviews that I look at on the internet. OpenTable users are more serious diners than yelp users and offer a much better critique of the restaurant. OpenTable also moderates their comments better, and because their business model isn’t based on reviewing restaurants, they don’t use them to strongarm a small business into giving them money   The NYC Hot Sauce Expo Steve Seabury, the founder of High River Sauces, hopped on a phone call with us to talk all things Hot Sauce including next weekends NYC Hot Sauce Expo. Steve is a veteran of the Music Industry who loves heavy metal and spicy peppers. He left the music industry to start his own hot sauce company and hit the ground running. We talked to Steve about High River Sauces “Cheeba Gold” Hot Sauce is featured on the current season of the hit Youtube Show “Hot Ones”, and how his Disney obsessed daughter wanted to name a hot sauce Bippity Boppity Boop but instead came up with “Foofoo Mama Choo” In addition to owning High River Sauces, he is the owner and coordinator of The NYC Hot Sauce Expo, The California Hot Sauce Expo, and The Chicago Hot Sauce Expo. You can expect to see a Guinness Book of World Records Carolina Reaper Eating Challenge, The World’s Hottest Ramen Challenge, and of course the Chihuahua Beauty Pagent You can still buy tickets here. Scott’s Pizza Tours I literally ran into Scott Weiner while he was giving a tour outside of Patsy’s in East Harlem. I had heard of Scott’s Pizza Tours before because he put one of his stickers up at Dani’s House of Pizza. I lived across the street from Dani’s for 2 years and finished many a night there with a pesto slice. I told Scott about NotAFoodie and that I’d love to have him on the show. It was our easiest booking ever. I had no idea what we signed up for by booking Scott. Scott knows more about Pizza than you know about anything. He has been operating Scott’s Pizza Tours since 2008 and is the Guinness Book of World Records Holder for most pizza boxes. He also is a star of Really Dough? A Thrillist Youtube show with Lucali’s Mark Iacono. He also writes for a Pizza Trade Magazine and has a documentary called “Scott’s Pizza Tour” Scott introduced us to the Pizza Cognition Theory, which states that the pizza you grew up with is what you now define as pizza. This means that you will always compare whatever you are currently eating to your childhood pizza. We all discuss how some neighborhoods are flush with great pizzerias, and some are pizza deserts but regardless of where you live in NYC, you have better pizza options than most of the rest of America. I’ve always been a stone’s throw from great pizza, and am spoiled from the options that I have had. If you are interested in doing a Pizza Tour you can book hereTom and I are very serious about doing a NotAFoodie Private Tour though, so if you’re interested please reach out to us as well What Are We Drinking Tonight? Scott is going to have a Lambrusco with Meatball Pizza Mike: Ginger and Cucumber Ginger Gin Fizz 1 oz Cucumber Ginger Simple Syrup 2 Oz Gin 1 oz Lime Juice Muddled Cucumber Mix all ingredients, strain and pour into a Collins Glass with ice and top with club soda Tom: A Negroni Tom cheated, he’s going to make a Negroni with St.Agrestis from Brooklyn. I’m still made he broke the rules

Elijah and Bret from Elijah's Xtreme Hot Sauce come on the Craft Hot Sauce podcast. The father and son company is located in Charlotte, North Carolina and have been making sauces commercially in 2013. I had the pleasure of meeting Elijah and Bret at the NYC Hot Sauce Expo and their Reaper Xtreme sauce was one of my favorite hot sauces last year. We'll be featuring that sauce in the monthly Craft Hot Sauce subscription box for all orders going out in February 2019. You can sign up here: https://shop.crafthotsauce.com/collections/monthly-craft-hot-sauce-club You can follow Elijah's Xtreme on social @ElijahsXtreme and view their website: elijahsxtreme.com Music is by Cousin Bobby and the featured song is "In Despair". You can learn more about Cousin Bobby @ cousinbobby.bandcamp.com or follow them on social @ its.your.cousin.bobby Your reviews and ratings are much appreciated! Thank you!

Smokin' Ed Currie from PuckerButt Pepper Company comes on the Craft Hot Sauce podcast. Ed Currie is the creator of the Carolina Reaper pepper and grows the hottest peppers in the world. He held the Guinness World Record for the hottest pepper ever grown and will be the first person to have the record with two different peppers. On the podcast we talk about his background, how he breeds and creates the world's hottest peppers, the elements of a good mash and much more. He'll be at the NYC Hot Sauce Expo this weekend where I will be getting some sauce to add to CraftHotSauce.com You can check out our monthly subscription club here: https://shop.crafthotsauce.com/collections/monthly-craft-hot-sauce-club/products/monthly-medium-hot-hot-sauce-club If you're interested in following PuckerButt Pepper Company or trying their hot sauce you can find their website here: puckerbuttpeppercompany.com or follow them on social media @PuckerButt Music is by Sun Parade. The featured song "Psycho" is off their latest album Shuggy Mtn Breakdown. You can watch them play with Brazilian Girls at the Brighton Music Hall on May 6th or see them on May 26th at Bishops Lounge in Northampton, MA. Don't hesitate to say hello to us by emailing us at crafthotsauce@gmail.com or giving us a rating. Thanks y'all!! - Brian

Tweet #FlyEaglesFly – The Philadelphia Eagles are Minnesota Super Bowl 2018Champions! Could this Sunday be just as great with the return of Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire RadioFebruary 11th at 635pm? Not a chance in hell, but hey, what else better do you have to do now that the Eagles aren't playing so why not tune in and have some fun with us Any Seinfeld fan will instantaneously recognized our guest this week. The Original SoupMan has gone from “No Soup for You” and now they shout “Soupman -- Soup For All” as they recently launched a new E-commerce site. We will be joined by Joseph Hagan the President and one of the owners of The Original Soupman to talk about how fans can now purchase 6-packs of the small batch, super fresh soups that are still made with the handcrafted excellence that has made these soups legendary with prices ranging from $19.99 to $24.96 all available at www.theorginalsoupman.comand delivered right to your front door. The delicious flavors include: Shrimp Bisque, filled with plump real shrimp and Orzo pasta; Lobster Bisque, brimming with succulent fresh lobster and veggie; Gluten-Free Lentil, which offers a hearty, fiber-rich meal; Chicken Gumbo, the authentic soulful southern delight; Jambalaya, made with a feisty kick and Crab and Corn Chowder, a seaside inspired fan favorite. The Original SoupMan sells its complete line of delicious soups in eco-friendly shelf stable Tetra-Pak cartons at the best supermarkets, grocery, mass market and convenience stores. The Original Soupman chooses to package in Tetra-Paks because it makes it possible to have the high quality, best tasting soups in a shelf stable package and contains No BPA compared to canning. The company also supplies soup to foodservice operations including Restaurants, Colleges, Franchises and more. In 1984, The Original Soupman opened its doors at 55th Street & 8th Avenue in Manhattan and quickly became a worldwide destination. Rated #1 by Zagat and praised by the New York Times as "Art, not Soup," it set the standard for innovation and excellence long before the famous “Seinfeld” episode made it a cultural icon. Thankfully the Eagles won; otherwise Philly may have turned towards the apocalypse. Wonder what that would look like? Well you can get a glimpse of what the post apocalypse city would have been like by going to Mad Rex– a meeting place, dining haven, and watering hole for revelers from “all walks of life.” -where SURVIVORS indulge in food + drink at an urban outpost. It's an environment where patrons are encouraged to create their own “interactive rites” through virtual reality. Where despite the fallout there's still a sense of food, culture, community and ART that still thrives. Visit a sanctuary where urbanites are encouraged to create & share their own experiences. Where the food is locally sourced, the cocktails surprise you, and you feel like this is the ultimate stop in the post apocalypse. Who ever thought the apocalypse would taste so great. They also have a VREX Lounge. Experience the virtual reality lounge (VREX) where patrons can escape the doldrums of normal life and immerse themselves in augmented reality. You can also reserve the more private Virtual Reality Chamber that comes equipped with a lounge throne, private locker, table service, and drinks served in an IV bag for easy handling. Mad Rex is the first restaurant to fully infuse VR technology into their concept in Philadelphia. A true experience to live for….Be a survivor! We also welcome Brian Kane and Vito Lasprugato the owners and founders of Warrior Gyms. Brian Kane is an American Ninja Warrior Nation veteran and featured on the hit NBC television show during Season 7 and they also own the successful Evolution Fitness Now and Vito's Organic Stuff. Warrior Gyms is at the forefront of the next fitness evolution. The ultimate sports and adventure gym includes training facilities for Parkour, ninja warrior training, rock wall climbing and obstacle course racing all immaculately designed across 40,000 square feet. Warrior Gyms employs professionally trained physical fitness experts and industry leaders. This is an alternative challenge gym, breaking down barriers of age and fitness levels. In addition to gym memberships, the gym will offer birthday party packages, support sessions and adaptive training, one-on-one coaching, group classes, team building exercises, as well as monthly Ninja Warrior and Parkour competitions. All that working out has got us warmed up and now we're ready to BURN! We welcome Chef Matt Sission the CEO of Ghost Scream Hot Sauce. Winners of NYC Hot Sauce Expo for “Best in Show Grand World Champion” out of over 1,000 entries, relish in the perfect combination of aromatic and sweet and just the right amount of heat with the flavors from Ghost Scream. We all know that one friend or family member whose life motto is the hotter the better. Get spicy with the flavorful, fun collections from Ghost Scream! Made entirely with fresh ingredients and the renowned Ghost Pepper – also known as Naga jolokia – Ghost Scream sauces are hand crafted and made with California grown produce. Bridging the gap between heat and flavor, Ghost Scream packs a fiery punch while enhancing its fresh and smoky notes. These exceptional sauces capture true flavor, are gluten-free, low in sodium and sugar, and showcase natural ingredients. Make sure every bite causes mouth-and-eye-watering delight with savory and scrumptious flavors from Ghost Scream! We all know good bread can help soothe the burn of hot foods, so we are happy to welcome Rustic Crust CEO Brad Sterl on the show as well. It is the mission of Rustic Crust to provide good, flavorful, nutritious food that gives both joy and health, and to share this food with others in ways sustainable to all. They set out to do this by making food that not only fills our hunger and tastes good to our mouths but also nourishes, nurtures, and heals, with good ingredients. Rustic Crust pizza crusts are made with all natural, organic ingredients with no preservatives or GMOS. Any way you slice it, it all sounds delicious! In studio again this week will be Chef @Christina Martin CookingtoNourishto join in the fun. Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ The post Small Bites – Episode 75 appeared first on Wildfire Radio.

On this week's extra hot edition of Arts & Seizures, host Mike Edison is joined in the studio by Graham Connolly of World Famous Hot Sauce LLC, Jimmy Carbone of Jimmy's No. 43 and "Beer Sessions Radio," and musician Peter Zaremba. Tune in for a preview of the upcoming NYC Hot Sauce Expo, a live on-air hot sauce tasting, and a pair of smokin' musical performances!

In the first half of this week's episode of Sharp & Hot, Chef Emily is joined in the studio by fellow Heritage Radio host Jimmy Carbone and Hell's Kitchen Hot Sauce owner Ron Menin to chat about the upcoming NYC Hot Sauce Expo on April 23rd and 24th, and to sample a variety of hot sauces live on the air. After the break, singer Ida Blue delivers a live in-studio performance that is not to be missed!

Hot sauce and craft beer are one hell of a pairing! Tune in to this episode of Beer Sessions Radio as Jimmy Carbone is joined by Graham Connolly of World Famous Hot Sauce and Anne Becerra of AnneLikesBeer.com. They chat about food and beer festival culture, the interesting ways hot sauce and beer can pair and what’s in store for the NYC Hot Sauce Expo! This program was brought to you by Union Beer “We’re not here to hurt people, we want to make nice accessible flavors of hot sauce.” [11:00] -Graham Connolly on Beer Sessions Radio “I cant explain how many people I’ve converted to good beer with Lagunitas Pilsner.” [08:00] –Anne Becerra on Beer Sessions Radio