Friday, September 12, 2014

SD Sriracha Lovers Celebrate the Rooster Sauce on September 20th!

Friend of Edible Skinny Randy Clemens (who wrote The Sriracha Cookbook and the Veggie-Lovers Sriracha Cookbook) will be celebrating his 1st Annual San Diego Sriracha Festival next weekend on Saturday September 20th at Liberty Station (and don’t worry LA his 2nd Annual Los Angeles Sriracha Festival is happening Sunday October 19th). 

This chef-driven, all-inclusive, 21+ event from The Sriracha Cookbook and Food GPS spotlights the world's most iconic hot sauce at a unique, historical venue. Multiple stations allow guests to enjoy a variety of Sriracha-themed dishes, including desserts, at their own pace. Local craft beer, cocktails, sodas, iced coffee and iced tea help tame the heat while a live DJ set helps create a fun and unforgettable food and drink experience.

Special Sriracha-spiked dishes from some of San Diego’s best chefs and restaurants participating in this year’s event include:

THE BELLOWS Schuyler Schultz - Sriracha-Cured Grilled Cobia with Sambal-Spice Couscous, Labne Cream, and Herbs

BROTHERS PROVISIONS Aril Grain - Baguette Sliders with Sriracha-Beer Cheese, Apple, and Housemade Kimchi

THE PATIO John Medall – Powdered Sriracha-Crusted Seared Ono with Sea Bean Slaw and Plum Chutney

SLATER'S 50/50 Brad Lyons - Sriracha Burger: Sriracha Spiced Patty topped with Pepper Jack Cheese, Chargrilled Yellow Onion, Sriracha Sauteed Mushrooms, Sriracha Glazed Bacon, Sriracha Garlic Cole Slaw, Sriracha Mayo and Sriracha on Brioche Bun

Chilis From the Sriracha Factory. Photo by Randy Clemens
 Steve Robbins- Sriracha-Infused Arrogant Bastard Ale Brisket

URBN ST. BREWING Alex Carballo - Caja China Roasted Crispy Pork with Fluffy + Spicy Rice Buns and Sweet + Sour Papaya

URGE AMERICAN GASTROPUB Marc Liautard - Sriracha Porter Quiche with Porter Cream, Honey-cured Ham, Sriracha-cured Bacon Bits, shredded Parmigiano-Reggiano & Sriracha-Garlic Sauce

WOW WOW WAFFLE Joe Kraft - Liège Waffle Bite Topped with Avocado, Roasted Chicken and Sriracha

Guests will also find Sriracha creations from these San Diego dining gems:

AQUI ES TEXCOCO Francisco Perez - Best Tacos in 15 US Cities, Zagat 2014

GANG KITCHEN Craig Jimenez - San Diego’s Best Eats, Drinks & Restaurants, Discover San Diego 2014

HASH HOUSE A GO GO + THE TRACTORROOM Craig "Andy" Beardslee - 36 Hours in San Diego Must Have Dinner, New York Times, 2009

SUPERNATURAL SANDWICHES Christian Eggert – The Iconic Sandwiches of San Diego, Eater San Diego

DESSERTS: CHURROS EL TIGRE makes some of the best churros north of the border and will be serving them with a Sriracha-based dipping sauce. Escondido landmark PETERSON’S DONUT

CORNER is set to surprise us with their Sriracha creation, and special guest QUENELLE (an LA dessert hotspot) will be serving a Kecap Manis Ice Cream Bar with Black Sesame Streusel, Brown Butter Emulsion and Sriracha Gastrique.

BEVERAGES: Because what would a San Diego fiesta be without craft beer?

STONE BREWING CO. will have Stone Coffee Milk Stout (a bittersweet, creamy, coffee-laced Stout) and Stone Go To IPA (a vibrant hop-bursted Session IPA).

IRON FIST BREWING COMPANY will have Roots of Wrath (Abbey-style Quadrupel Ale brewed w/ molasses, sarsaparilla, sassafras, blue juniper berries, vanilla bean, ginger, and sweet anise) and Renegade Blonde (crisp, refreshing Kölsch-style Blonde Ale).

A portion of proceeds from the San Diego Sriracha Festival will directly benefit Mama’s Kitchen, a San Diego-based charity that prepares and delivers three meals a day—free of charge—to approximately 350 men, women, and children affected by AIDS or cancer in San Diego County. 

General Admission tickets include all food and drink, cost $59 per person in advance, and $69 per person at the door, if still available. VIP Tickets for the event are $90 in advance, and $100 per person at the door, if available. They include reserved seating and one-hour early admission from 2 pm to 3 pm.
Tickets are only available for people 21+ and are for sale at

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