It was a thankfully mild Sunday in Chinatown, and Grand Central Plaza was filled with red tents under which chefs, cooks, brewers, bartenders and vendors doled out Sriracha-themed exclusives to enthusiasts of the celebrated, local Rooster sauce. Whether the food and drink were evocative of or complementary to the red jalapeno chili sauce, there was no shortage of flavor to be found on that block between Broadway and Hill.
Tomorrow marks the launch of the follow-up to The Sriracha Cookbook: The Veggie-Lover’s Sriracha Cookbook. It’s actually likely nearer and dearer to the author’s heart since Randy Clemens himself is vegan.
Whatever our diet, we can all partake in the cult that celebrates the, green cap-topped, garlic-vinegar-red jalapeño sauce that is Huy Fong Foods’ flagship, the famous “Rooster Sauce.” The launch event is free and both cookbooks will be available for purchase with Randy’s autograph – and everyone who does will receive a special edition of Sriracha sauce packaged in a limited edition bottle with “The Veggie-Lover’s Sriracha Cookbook — July 2, 2013” printed on it.