Fiery Foods Festival - Feb 19 & 20, 2011 « Columbus Underground Messageboard

Columbus Underground Messageboard » Events » Columbus Festivals

Fiery Foods Festival - Feb 19 & 20, 2011

[17 posts] [9 contributors]

Topic Rating:

(Total Ratings: )
Rate this topic:

Started 1 year ago by Walker
Latest reply from aarkae

Tags:

Walker
The KLD / Downtown
Login to Send PM

Fiery Foods Festival
Saturday, February 19Ã¢â‚¬â€œSunday, February 20, 2011

Schedule of Activities

Saturday, February 19
Fiery foods vendors (12) in Dispatch Kitchen
10 a.m., Guacamole contest in Dispatch Kitchen
10 a.m. Ã¢â‚¬â€œ 3 p.m., face painting
11 a.m., Chef Chili Challenge in northwest corner of mezzanine ($5 sample fee includes chef and amateur chili tasting)
11 a.m. Ã¢â‚¬â€œ 1 p.m., music by Gipson & Fitz Trio
12:30 p.m., Amateur Chili Contest in northwest corner of mezzanine
1-3 p.m., music by Island Breeze
2 p.m., Fiery Cornbread eating contest in Dispatch Kitchen
3-5 p.m., music by the Shaw Brothers
3:30 p.m., Jalapeno eating contest in Dispatch Kitchen

Sunday, February 20
Fiery foods vendors open at 10 a.m. for brunch traffic (all North Market vendors invited to open at 10 a.m. as well)
10 Ã¢â‚¬â€œ 11:30 a.m., Fiery Foods Brunch upstairs
12 p.m., Judging of Chile Pepper Art Contest in northwest corner of mezzanine
12-2 p.m., music by Island Breeze
12-3 p.m., Mark Wood Fun Show
12:30 p.m., Amateur Hot Sauce Contest in Dispatch Kitchen
1:30 p.m., Amateur Salsa Contest in Dispatch Kitchen
2-4 p.m., music by Andrew Hartman
2:30 p.m., Hot Ice Cream Sundae eating Contest in Dispatch Kitchen
3-5 p.m., music by Willie Phoenix
3:30 p.m., Hot Wing eating contest in Dispatch Kitchen

Registration for Fiery Foods EATING contests will take place in person on the day of those contests. Registration for all other contests is available by emailing mmartineau@northmarket.com. Limit 15 entries per contest.
Ã‚Â« Return to the events page.

READ MORE: http://www.northmarket.com/activities-and-events/2011-02-19/fiery-foods-festival

Posted 1 year ago #
Walker
The KLD / Downtown
Login to Send PM

This is a two-day event for the first time this year. Excited to see how big this gets! ;)

Posted 1 year ago #
alexs
Limestone bluffs of the Scioto
Login to Send PM

I haven't decided whether to enter a sauce, but are they looking for judges?

If you do enter a sauce, don't expect to get any back, anything that has been opened and shared will be tossed. Use a disposable container instead of something big and/or fancy.

Posted 1 year ago #
patient_zero
Falafel District
Login to Send PM

^ So, is it Judge Alex? I hope you are on the panel. If not, I know you will be a worthy competitor this weekend.

Modern Marvels featured Cajohn's of the North Market in the episode "Hot and Spicy". John Hard and Alex the deli guy can be seen in in this fiery documentary.

http://www.documentariestv.net/technology/modern-marvels-hot-spicy-video_f82819cd0.html

Posted 1 year ago #
Walker
The KLD / Downtown
Login to Send PM

Anyone going today? :D

Posted 1 year ago #
alexs
Limestone bluffs of the Scioto
Login to Send PM

I want to catch the fiery cornbread and chile art.

Among the chileheads there is THE BREAD, famous for blowing heads off the unsuspecting. Jim would have little crouton-sized samples when he ran his Mild to Wild booth at events. It was funny as hell to watch how people reacted to it.

"The Bread" Date: 28 May 1997

Here is the promised recipe for the Red Savina (tm) bread that even now is headed to the East Coast hotlucks. This recipe is for one of those automatic bread machines- I ain't smart enough to know how to cook bread otherwise.

1.5 cups whole wheat flour
1.5 cups white flour *
1/2 cup V8 or similar veggie juice
1/2 cup water
1 tsp salt
1.5 tbls evaporated dried milk
1.5 tbls brown sugar
1 tbls honey or sorgham
1.5 tsp fast rise auto bread yeast (2 tsp normal yeast)
2 tbls butter
2 ounces (or more/less) ground dried Red Savina (tm) Habanero powder

* All wheat may be used, but not all white - the Savina (tm) seems to go good with wheat breads while IMHO white has too little flavor for it.

Heat liquid ingredients to about 100 F. Pour into cannister. Put in dry ingredients, yeast last. Set machine to desired finish. Done.

I'll leave it to individuals to try and figure out how to adapt this to their own style of breadmaking. Like I said, this is for one of those auto bread machines simply becuase I don't know how to bake bread otherwise. If it ain't easy, I ain't got time to do it. I'm sure there are lots of different herb combinations that could be used as well. Hope you all have fun with this!

-Jim Campbell
Mild to Wild Pepper & Herb Co.

Posted 1 year ago #
Rocknrolloutlaws
German Village
Login to Send PM

I have to say, they did a really poor job of making clear the logistics of the chili competition. If you look at that schedule, you'd think that by showing up at 11 you'd get to sample chili. But, the way they had it set up, the judging of chili started at 11 and it wasn't until about 45 minutes later that anyone else got the chance to start sampling.

That setup would have been fine if it was advertised as such. Or if the area was arranged so that people interested in sampling the chili could observe the judging. But, because of the limitations of the space, only a handful of people were in a position to see the judges table.

So, what happened was that a huge line/crowd of people developed right around 11 and continued to grow and grow. Said line remained immobile however. And only the handful of people at the front were in any position to know what was going on or why no chili was being eaten. I saw numerous people approach the people selling wristbands/bowls and ask for a refund. The whole experience was rather frustrating, even for those of us who stuck it out and finally did get the chance at chili.

It was incredibly poor planning and organizing. And that's perhaps the most frustrating part. It seems like it would have been easy enough to change the advertised start time to account for the time it would take to judge. Or to conduct the judging so that it would be finished by 11.

Other than that though, the different types of chili I sampled were all delicious. My favorite was from a place called Southern Draw catering. I've never heard of them previously. But their chili was excellent, and it was made even better by their decision to top it with smoked gouda.

Posted 1 year ago #
alexs
Limestone bluffs of the Scioto
Login to Send PM

Well, I'm glad I ate only one slice of the cornbread! He said, after a few hours.

I got to chat with CaJohn, and I got the event shirt and sauce - and the sauce is nnnnnnnice - but I didn't see the chile art, apparently it wasn't up yet. Barley's was hopelessly crowded with people from the vollyball meet across the street.

I was lucky to find a parking space, as was the guy who got mine when I left. Something has to be done about the traffic flow around the market, too many people are wasting time in gridlock. Traffic stops at the parking garage entrance on Vine, then the backup continues up the alley behind Barley's, then Spruce stops and no one gets anywhere.

Posted 1 year ago #
Walker
The KLD / Downtown
Login to Send PM

The traffic could probably be solved with a couple of cops out to direct at the choke points.

Posted 1 year ago #
bzarcher

Login to Send PM

I wasn't actually planning to go yesterday, but then I stopped at Pam's on Friday and she said she was bringing back the Hot Caramel Love flavor for the festival only, so I went back to some of that.

I thought the guac contest was interesting, but stuffing it in the same area as all the vendors (Dispatch Kitchen) just made things too crowded to really enjoy. I ended up walking around the vendors briefly then bailed out after getting some salsa and sauce at CaJohn's.

Posted 1 year ago #
alexs
Limestone bluffs of the Scioto
Login to Send PM

Yes, coordinated control on Vine at High, the alley, the garage entrance, and at Front.

Posted 1 year ago #
0Angle
A brewery or my kitchen or my bicycle.
Login to Send PM

alexs wrote >>
Yes, coordinated control on Vine at High, the alley, the garage entrance, and at Front.

Sometimes it is so congested around that block that it can be difficult to navigate on my bicycle! I really thought the Thursday after-work "Local Brews and Local Foods Happy HourÃ¢â‚¬Â was a great concept; the occupancy/capacity of the N.M. on Saturdays seems to be stretched enough without a Ã¢â‚¬Å“FestivalÃ¢â‚¬Â The double-wide strollers and mobs of event attendees make for a challenging shopping trip most Saturdays. If I can, I try to plan ahead well enough to do all my Market shopping during the week, when you donÃ¢â‚¬â„¢t have to wait in a long, slow moving line to buy some cilantro, limes and an avocado (hey, so I like my Saturday night margaritas...)

Posted 1 year ago #
mbeaumont
Italian Village
Login to Send PM

Check out the official video! :D

Get the Flash Videos

Posted 1 year ago #
Porky
C-Bus' East Side
Login to Send PM

This was the most fun I've had @ the N.Market since the Micro Brew festival.
Some of the chili's from the local chef's were just AMAZING! I think Barrio's was my favorite.
Great video Mike.

Posted 1 year ago #
Walker
The KLD / Downtown
Login to Send PM

As always, great video Mike! :D

Posted 1 year ago #
alexs
Limestone bluffs of the Scioto
Login to Send PM

Great video!

I'm beginning to think that CaJohn always, always has the same hat.

Posted 1 year ago #
aarkae

Login to Send PM

Yes that video is excellent.
It brings out all the colors and flavors of the weekend.
Good work!

Posted 1 year ago #