The weather is getting cooler and soon it will be downright cold. To warm up, you could grab a sweater or something pumpkin-spiced, or you could cut right to the chase: The 22nd annual Chile Pepper Festival will gather 45 volatile foodsmiths to the botanical gardens to peddle their fiery wares. In addition to your standard hot sauce, represented today in all variations of flavor and degrees of intensity, sample the infamous chile pepper in coffee, peanut butter, kimchi, and other cuisine. Visit the “Chocolate Debauchery” corner, where 13 chocolatiers will marry cocoa and peppers in a devilish union. In keeping with the day’s theme, masters of ceremony Todd Robbins and Stephen Ringold will breathe fire and swallow swords in between a full day of spicy musical performances of Colombian cumbia, Indian tabla drumming, Ghanaian Afro-soul, and old-school Cajun dancehall. Download a Chile Pepper Cheat Sheet and head over prepared.
Sat., Sept. 27, 11 a.m., 2014
This article from the Village Voice Archive was posted on September 24, 2014