Sriracha: The Story Behind the Addictively Spicy “Rooster Sauce”
THE CULINARY HISTORIANS OF SOUTHERN CALIFORNIA PRESENT:
RANDY CLEMENS SPEAKING ON
“SRIRACHA: THE STORY BEHIND THE ADDICTIVELY SPICY ‘ROOSTER SAUCE’”
Saturday, February 12th, 10:30 a.m. at the Los Angeles Public Library
Mark Taper Auditorium, Downtown Central Library, 630 W. 5th St.
Free and open to the public
Join Randy Clemens, author of The Sriracha Cookbook, as he explores the history of Sriracha hot sauce, from its humble beginnings as a spicy Thai condiment to the massive fame of its American “rooster sauce” counterpart. Randy will sign copies of his hot-off-the-presses book during the reception.
A reception with themed refreshments will follow the talk at approximately 11:30.
ABOUT RANDY CLEMENS
Randy Clemens is a freelance food and drink writer. After graduating from the California School of Culinary Arts, Randy went on to dabble in restaurant kitchens, intern at dairy farms and wineries, and generally drift around in the food business. Eventually, he came to realize his passion for food was no longer something he could keep to himself, and he began to put his pen to paper. Starting with writing restaurant reviews for a small, local newspaper, Randy soon began an internship at Los Angeles magazine. He would also go on to write for publications such as Gourmet, Saveur, Draft, Imbibe, Wine Enthusiast, and BeerAdvocate. His love affair with Sriracha began with a simple drizzle over a bowl of fried rice. It was only a matter of time before Randy began experimenting with the addictive hot sauce in his kitchen. During a Sriracha-and-pho-induced endorphin rush, an idea for a cookbook popped into his head.
ABOUT THE CULINARY HISTORIANS OF SOUTHERN CALIFORNIA
The Culinary Historians of Southern California (CHSC) is a not-for-profit organization that supports the culinary collections at the Los Angeles Public Library. For more information, visit http://chscsite.org