Peppers at the Beach 2012

Peppers at the Beach 2012

Peppers TAILGATE PARTY At The Beach will be held at:
Peppers, Midway Galleria, 18701 Coastal Highway Rehoboth Beach, DE 19971

Whether you call it Peppers at the Beach, Peppers Tailgate Party at the Beach, or Hot Sauce at the Beach – it is becoming the single biggest gathering of chileheads and hot sauce manufacturers and chefs and fans on the East Coast!

UPDATE: 5/13/2012 – Hot Wing Contests!

Third Annual Peppers At the Beach Tailgate Party
Friday, May 18th / Saturday, May 19th / Sunday, May 20th 2012
10 am until 4 pm daily

Held at Midway Galleria Shopping Center
18701 Coastal Highway Rehoboth Beach, DE 19971
1-800-998-3473 FAX: 302-644-6901 E-mail: [email protected]

Sponsored by Mountaire Farms Chicken and Roger Marino. Mountaire Farms began in 1914 in Arkansas & is now a quality first, national chicken producer that is known for its support to the communities through programs such as “War on Hunger”, Scholar Athlete awards and of course, the “Chickin’ Pickin’ contests.”

And Chef Chip Hearn from Peppers.com. Chip is a multiple national champion as a chef and for his sauces, salsas, rubs & dips. He has been seen on the TV Food Network, Discovery TV, NBC, the History Channel, PBS, Versus TV, CBS, Good Morning America, Outdoor Life, TNN and Wild on E as “The King Of Wings! His team has won the American Royal and placed at the ICS World Chili Championships! He is a past winner of the Delaware Restaurateur of the year award and The National Restaurant Association Silver Plate Award!

Mountaire chicken is donating 20,000 of the big, juicy Jumbo Party Wings so that all of the chefs and all of the restaurants involved will be sampling totally FREE chicken wings made in the most unusual ways and dipped in a series of World Champion sauces! These are the best wings on the market.

There is NO charge to attend
There is NO charge to sample the foods, wings and products
There is NO charge to go home with chef signed recipes
There is NO charge to sit down with over 75 famous chefs from all over the East
Coast and as far away as Texas, Florida, North Carolina, New York, Ohio etc.
All of the (over 3000 different) zesty products will be available to purchase.

At other shows, you pay to enter, pay to eat and pay to sit in a large auditorium to watch chefs put on cooking demos. Here, not only is it FREE, but you are face to face with all of the chefs, so that recipe, saucing and cooking method ideas may be shared, during continuous cooking demos! Mountaire chicken professionals will also be on hand to explain chicken cuts and how to purchase the freshest available chicken!

At other wing shows, you might have a best of show contest, a hottest contest or a who can eat the most contest. At this Show, our contest diversity will simply blow you away! At other wing shows, a few, “famous” judges will decide the winners. At this Show, the attendees will be chosen to judge – YOU make the decisions.
How many entrees do we expect? Well, at the 2011 show, the Most Unusual Wing category alone had 35 entries from the chefs attending the show and from local restaurants!

Most Unusual Chicken Wings – Sponsored by Chef Johnny McLaughlin from Heartbreaking Dawns. Johnny hails from New York State and is known to never turn down a cooking challenge! Many of you have seen him as a guest chef cooking strange and complex dishes. At this event last year he wowed the crowd with a Python gumbo. One of his best You Tube videos
features him cooking Yak. His most recent TV appearance was as a contestant on the TV Food Networks show Chopped! Let’s hope that he treats us to some Scorpion pepper Blondies at this show. Co-sponsored by Chefs Thom and Nancy Edwards of Captain Thom’s Chili Pepper Co in Canton, Maryland. The Captain has won an amazingly high number of National Sauce, Chili, Jerk, Rub & Pepper Blend Championships! He and his Bacon Ketchup have been featured on many different TV shows!

Rules: There are basically none. The most unusual entry can be based on taste, sauce, rub, cooking method or presentation. It can be very visual & may be shown to the judges in any way. It can be anything that the chef thinks of! Mountaire is supplying the Jumbo Party Wings, but each chef can choose to use other wing varieties or concepts. Every entry must have a minimum of 25 specific tasting pieces. All entries must be presented with the dishes “name” and specific ingredients, cooking method and recipe card.

Judges: Chef McLaughlin will choose 20 judges directly from the audience. If any spectator wishes to “sign up” with Johnny ahead of time, please do so. Each judge will taste all of the entries and judge first through fifth places based solely on what they taste and feel about each and every entry!
It is a personal decision for each judge. The maximum available score will be 100 points, based on 5 points for first place, 4 points for second, etc. When the judges have completed their routine, the crowd may then eat all of the rest of the entries. Chefs who “expect” to place should make extra, so they can taste with individuals in their booth.

2011 Winners: 1st Place – Bethany Blues Restaurant – Bourbon marinated, chicken drummies wrapped in bacon
2nd Place – Betty’s Restaurant – Baked wings, dipped in waffle mix re-cooked and drizzled with maple syrup
3rd Place – Timothy’s Restaurant – Rubbed in Parmesan cheese and served with a garlic, parmesan white sauce
4th Place – Cake Bar Restaurant – Strawberry Chicken Wings, marinated in strawberry syrup & topped with strawberries

Best Restaurant Style Chicken Wings – Sponsored by Chef Kevin Roberts from Bethany Blues Restaurants, two time winner of the Best Ribs in Delaware Contest, as well as third place winner at the Maryland State Rib Championships and fifth place winner at the American Royal National Championship. Bethany Blues has won national sauce and marinade championships at The National Barbecue Association Championship in Houston, Texas, and at the American Royal in Kansas City. A national audience watched them on the Discovery TV Channel and on the TV Food Network. Co-sponsored by Chef Suzanne O’Melia from Suzanne’s Kitchen. Suzanne won a Golden Chili Award from the Zestfest in Dallas, Texas and a Scovie National Championship from the Fiery Food Show in Albuqueque, New Mexico. Her recipes are always cutting edge, fun zesty foods!

Rules: All entries must come from a specific restaurant and will be judged as the official Best of Delaware – Delaware State Champion! We are looking for chef inspired wings that could grace the table of any restaurant, and be served at “normal” restaurant prices. Mountaire is supplying the Jumbo Party Wings, but each chef can choose to use other wing varieties or concepts. The restaurant does not have to be from the Rehoboth Beach area. We are currently expecting entries from Dover, Pennsylvania and Maryland. There are no cooking, saucing or presentation rules. Every entry must have a minimum of 25 specific tasting pieces. All entries must be presented with the dishes “name” and a specific ingredients, cooking method and recipe card.

Judges: Chef Roberts will choose 20 judges directly from the audience. If any spectator wishes to “sign up” with Kevin ahead of time, please do so. Each judge will taste all of the entries and judge first through fifth places based solely on what they taste and feel about each and every entry! It is a personal decision for each judge. The maximum available score will be 100 points, based on 5 points for first place, 4 points for second, etc. When the judges have completed their routine, the crowd may then eat all of the rest of the entries. Chefs who “expect” to place should make extra, so they can tastewith individuals in their booth.

2011 Winners: 1st Place – Timothy’s Restaurant – Triple Threat, sweet and tangy wings, topped with tons of fresh garlic
2nd Place – Irish Eyes Restaurant
3rd Place – Bethany Blues Restaurant – Wings that were smoked while still on the whole bird. They were then detached, sauced with atangy, nutty concoction and finished on the grill.
4th Place – Kickin’ Chicken Restaurant – Boneless chicken wings with a Thai teriyaki sauce!

Best Buffalo Style Chicken Wings – Sponsored by Chef Charlie Pollard from Kickin’
Chicken Restaurants, three time winner of Delaware Today Magazines’
Best Wings in Delaware. This Downstate Delaware poultry purveyor is
famous for their flavored boneless wings! Co-sponsored by the national spicy
guru from ILoveItSpicy.com, the one and only Buddah. Buddah is famous for his wild national cooking contests and for promoting the spicy foods industry!
His knowledge of this zesty industry is second to none.

Rules: The base flavors must be the original Buffalo Chicken concept, invented at the famous Anchor Grill in Buffalo, New York. But, since most chicken wing restauants are now serving many different flavor combinations, some lee-way will be given by the judges!

Judges: Chef Pollard will choose 20 judges directly from the audience. If any spectator wishes to “sign up” with Charlie ahead of time, please do so.
Each judge will taste all of the entries and judge first through fifth places based solely on what they taste and feel about each and every entry!
It is a personal decision for each judge. The maximum available score will be 100 points, based on 5 points for first place, 4 points for second, etc. When the judges have completed their routine, the crowd may then eat all of the rest of the entries. Chefs who “expect” to place should make extra, so they can
taste with individuals in their booth.
2011 Winners: 1st Place – Heartbreaking Dawns – Loup Garou Cajun Ghost Key Lime Buffalo Wings
2nd Place – Defcon Sauces – Defcon Condition 2 Mild Party Wings
3rd Place – Ledo Pizza Restaurant – Buffalo Style Wings with famous Ledo Chunk Blue Cheese Dip
4th Place – Wings To Go Restaurant – Wings To Go Hot Wings

Best Smoked Chicken Wings – Sponsored by Chefs Barb and Bill Milroy, the Texas Rib Rangers, from Denton, Texas. Multiple World Champions in many different categories Winners of Best Ribs in the World & American Royal Champions! Most recently seen on Speed TV at the Las Vegas Motor Speedway and on Good Morning America! Winners of 28 different State Championships and over 500 cooking trophies and awards. 2000 National BBQ News National Caterer of the Year, as well as World BBQ Sauce, Marinades and Rubs Champion! Co-sponsored by Chefs Ray and Susan Greene from Ole Ray’s BBQ Sauces in Goshen, Ohio. Ray has won 100’s of National sauce awards, including The Best of The Best BBQ Challenge, the National BBQ Association Awards of Excellence, The Chili Pepper Magazine Golden Chili Award, the American Royal & the National Fiery Foods Show!

Rules: All entries must be smoked at some time during the cooking process. The wings must have a distinct smoke flavor and coloring. If a potential entry needs help with this category, please see Barb or Bill ahead of time!

Judges: Chef Milroy will choose 20 judges directly from the audience. If any spectator wishes to “sign up” with Bill ahead of time, please do so.

Each judge will taste all of the entries and judge first through fifth places based solely on what they taste and feel about each and every entry! It is a personal decision for each judge. The maximum available score will be 100 points, based on 5 points for first place, 4 points for second, etc. When the judges have completed their routine, the crowd may then eat all of the rest of the entries. Chefs who “expect” to place should make extra, so they can taste with individuals in their booth.

Best Chicken Wing Presentation – Sponsored by Chef David Letterman from Bonfatto’s
Restaurant in State College, Pennsylvania (Where REAL people come to eat!). His family began in the foodservice business in 1910 and actually invented the famous Bonanza Sub back in 1958. Winner of countless national and regional wing sauce contests and festivals, David and Sherri know what it takes to showcase the “Perfect Wing”. Co-sponsored by Chef/drummer Butch Feeser of Cape Seasonings from Lewes, Delaware. Butch strives to find new rhythms while inventing the perfect taste sensations! His award winning snacks are really a fun treat, making it easy to advocate that “people should play with
their food, it’s an art form, like painting, just like music!”

Rules: This is a new competition this year, and we are not really sure what to expect. Presentation ultimately means something visual and some concept that makes me want to reach out and eat the first wing. But it also must taste great. Any chef might wish to re-enter a recipe from one of the previous contests and to “Jazz it Up” somehow.

Judges: Chef Letterman will choose 20 judges directly from the audience. If any spectator wishes to “sign up” with David ahead of time, please do so.
Each judge will taste all of the entries and judge first through fifth places based solely on what they believe is the ultimate best wing presentation! It is a personal decision for each judge. The maximum available score will be 100 points, based on 5 points for first place, 4 points for second, etc. When the judges have completed their routine, the crowd may then eat all of the rest of the entries. Chefs who “expect” to place should make extra, so they can taste with individuals in their booth.

Best Super Hot Wings – Sponsored by Chefs John and Maggie Dilly, from Defcon Sauces in Millburn, New Jersey. Winners of 53 National sauce awards, including 10 Golden Chile Championships. Most recently featured on the TV Travel Channel. Famous for their totally one of a kind TV Food Network outfits & the now viral You Tube videos of the world famous Deathmatches! I dare you to look John directly into his eyes!

Rules: Twelve people will be chosen from the audience to see who can eat ten wings the fastest. These will not be “normal” wings. Instead they will be the hottest wings that Chef John can come up with. These wings are so hot that I can’t eat even one.

Judges: The stopwatch doesn’t lie, but it is real close, Chef John will be the final decision maker!

Russian Roulette Wings – Sponsored by Chef John Rizotti, from Rippin Red, in Abington, Maryland. John is committed to creating the best tasting wing sauces that money can buy. Rippin Red has won national awards from the National Fiery Foods Show in Albuquerque, The National Zestfest in Texas and The Hot Pepper Awards! Co-sponsored by Brian & Marilyn Meagher from HotSauceDaily.com, in Ocean City, Maryland, the official “Hot Sauce, Recipes, BBQ & All Things Hot & Spicy Blog.” – also hosts of the first podcast dedicated to the Hot Sauce & Fiery Foods world at HotSauceWeekly.com.

Rules: Twelve people will be chosen from the audience to see who can eat ten wings the fastest. These will not be “normal” wings. Instead, eight of them will be very mild and extremely tasty wings made with a sauce containing Mountaire BBQ Sauce, Lone Star Beer Barbecue Sauce and Georgia Peach & Vidalia Onion Hot Sauce. The other two wings will be made with a sauce containing You Can’t Handle This Hot Sauce, Predator Hot Sauce and Heartbreaking Dawns Cauterizer Hot Sauce. Contestants will not know which wing flavor they will be picking up, hence the Russian Roulette!

Judges: Whoever finishes eating all of their wings first wins… oh, unless the Bone Inspector decides that enough meat on any particular wing has not been “finished” and Rachel (the Bone Inspector) will then ask that the contestant actually finish eating that particular wing.

Guinness World Record

It is now official. Chef James Wreck and his team from EatMoreHeat.com in Houston, Texas will be filming, LIVE, three different attempts at setting a World Pepper Eating Record.

Steve “The Machine” Smallwood from Cincinnati, Ohio claims that at least two of these World Record attempts are “In the Bag.”

The current World Record for eating the most fresh Naga Jolokia Ghost Peppers in one minute time is three peppers. Three might not seem to be very hard to accomplish, except for the fact that the Guinness Book rules state that each individual pepper must be chewed and swallowed before the next can be attempted. I dare you to bite into a Ghost Pepper, let alone try to eat more than three in a Minute!

The current World Record for eating the most fresh, green Jalapeno Peppers in a one minute time period is twenty-one peppers. Steve says that this one might be a little tougher to beat, but he will give it a shot!

The newly certified HOTTEST PEPPER IN THE WORLD currently has no World Record attempt, as of yet, so Steve will set the record and wait to see who can beat it. The Trinidad Moruga Scorpion Pepper has been tested by the New Mexico State University Chili Institute at 2,009.231 SHU on the Scoville Scale. Can you imagine just taking a bite of Million Scoville Units, let alone eating a quantity?

XECUTION ELIMINATION STATION

Chefs John & Sue Hard from CaJohn’s Fiery Foods in Westerville, Ohio specialize in “Award Winning Flavor with Fire.” They have won over 500 Regional, National and International Awards with a remarkably large number of different, tasty sauces. Chef John also seems to always be on the cutting edge of new and innovative sauce concepts!

The Xecution Station brings you a tasting bar “where a tiny drop is not a taste.” You start at the right side of the station by tasting a sauce such as CaJohn’s Habanero Sauce and then you continue to taste six more sauces of increasing heat level, one at a time, until you either TAP OUT at a specific level or actually finish the seven sauces!

Examples of the next six sauces could be: #2 Fatalli Fire Double Strong – #3 Jolokia Sauce 10 – #4 Vicious Viper – #5 Lethal Ingestion – #6 Mongoose Extreme – #7 Black Mamba XXXX

It happens May 18, 19th and 20th, 2012 at Peppers.com store in Rehoboth Beach, Delaware. Only in it’s 3rd year, Peppers at the Beach is once again bigger and better by far. Promising over 100 vendors and no less than 8 chicken wing contests, this is a must attend event!

Mountaire Farms is once again sponsoring and providing thousands of JUMBO sized wings for 8 different wing eating contests! Marilyn and I are sponsoring and co-hosting the Russian Roulette Wing contest. The contests, admission, and parking are all FREE.

Also on hand will be Famous Chefs that have been featured on the Food Network. Among them are:

For more information, you can call Peppers at 1-800-998-FIRE (3473).

Hit that big PLAY button below for a special message from us!

Check out our 2011 Peppers at the Beach page for photos and fun from last year!

Chip Hearn’s official Hot Sauce at the Beach page.

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