View Post

Guest Chefs at the 25th Annual Show!

In Fiery Foods Show, News by Mark MaskerLeave a Comment

Right about now, Dave DeWitt is doing his best impression of a chicken missing its noggin. Not because he has a weird sense of humor (although he does), however. No, this is the time of year when we at Sunbelt Media run around in final preparation for the National Fiery Foods and Barbecue Show at the Sandia Resort & Casino. Having said all that, he took the time to post the guest chef list and event schedule for the 25th anniversary of this hottest of events. Here’s the deal, straight from the Pope’s keyboard:

View Post

Burn! Fiery Foods Show Program Advertising

In Fiery Foods Show, News by Mark MaskerLeave a Comment

Burn! The Official Fiery Foods & BBQ Show Program is a once-a-year opportunity to promote your products to the most targeted audience of chileheads and barbecue fans imaginable. Visitors use them to navigate through the show to find their favorite vendors. The newest batch of Scovie Award winners is also listed in this valuable resource. Buyers and the public alike take the programs home with them after the show and use them throughout the year for online shopping, etc.

View Post

Kung Pao Chocolate

In Product Reviews, Reviews, Stories by Mark MaskerLeave a Comment

I like the concept of crowdfunding but I hate the name. It’s too PC for me. “Guerilla financing” just sounds more revolutionary if not not outright dangerous.

Speaking of which, Kung Pao Chocolate Bars has started an Indiegogo campaign to launch the release of its first 10,000 candy bars. They’re a new confection that brings sweet milk chocolate together with a proprietary blend of chile and spices that to make an awesome candy bar.

View Post

Salsa Roja Remembered

In Restaurants, Stories by Mark MaskerLeave a Comment

Long ago there was an absolutely filthy-yet-magnificent taqueria called Mexico Lindo located on a dingy stretch of Euclid Avenue in my-then hometown of Ontario, California. For a kid raised on Taco Bell enchiritos (a bastardized enchilada, quite horrific actually) and Rosarita make-at-home taco kits as “authentic” Mexican, it was quite a revelation.