Monday, August 25, 2014

OC Block Party 2014

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After spending the prior weekend at Santa Anita Park

it was time to move the party to Orange County
and Angel Stadium in Anaheim.

Besides food and merchandise vendors,
there were also carnival games and rides.

What a cool location to be under one of the Angel helmets.

We arrived early and a lot of the booths had to wait for 
their health department inspection, so we waited patiently.

OK, so I was hot, hungry, and wanted something to drink!

Ordered a blackberry lemonade,

They got us something to drink
to cool off...

It was nice seeing friends at the Ramen Burger,
Mama Musubi, PopD Up, and Swirls Potato and Lemonade.

See What Jay Eats...

It was really nice to meet new vendors

Got to try the Red Velvet Mochi Waffle
from Puffect Bakery

Red Velvet Egg Puff with Mochi,
a Hong Kong style waffle,

Was surprised that I liked it with mochi

Sampled the Watermelon
from Chilly Ribbons in Westwood

Really loved the watermelon.

Photo Courtesy of Chilly Ribbons
Just look for the Chilly Ribbons Hut,
you may even get snowed on...

Kailua Pork Slider
from The Hatch

Buttermilk Fried Chicken Waffle with cole slaw
and a side of jalapeño maple syrup 

I could've eaten the fried chicken by itself,
but was good with the waffle and cole slaw.

Yellowtail Poke with honey miso and Ahi Poke
with compressed watermelon
from Silo

My favorite was the Yellowtail Poke.

Carne Asada and Chicken Tinga
with onions, cilantro, and green sauce

Traditional Style

Kakuni Pork, Braised pork belly and cabbage,
and Takashi Beef, Japanese marinated beef and cabbage

Bandito Style

These were good tacos...

It's starting to cool down and more people showing up.

Something good is about to happen
from Chomp Eatery in Santa Monica.

Thanks to Kelsey at PopD Up for the introduction.

Sweet, salty, savory...

I love when a burger is cooked just right!

Croissant Donut Burger

100% Angus Beef, Maple, Bacon, Cheese on a Croissant Donut.

Nuff said...

Go see them in Santa Monica.

I'm really glad that there were some new vendors
to try their menu offerings and meet new people.

It wasn't as crowded on a Friday night
as I thought, but the entertainment and
rides were the place to be.

The night ended with running into
Night Market friends.

See You at the Next
Night Market!

Photos by Jay Terauchi
Jay Eats Worldwide
©Jay Terauchi

Sriracha Factory Tour - 2014

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It's Chili Grinding Season!

If you've followed me, you know that there was an injunction on
production at Huy Fong Foods, neighbors complained about 
strong odors from the plant and filed an odor related lawsuit.  
Click HERE 

When Huy Fong Foods opens their doors 
during chili grinding season,
I wanted to check it out.

Arrived at the Huy Fong Foods Inc building for the 
Sriracha Factory Tour.

I see the rooster, now I feel better.

It was apparent that we were at the Sriracha factory.

David Tran, CEO and founder of Huy Fong Foods,
greeted us at the door.

I didn't realize the tour was a formal affair.

I've been on many food factory tours,
they're pretty much the same in terms of dress,
closed toed shoes, no jewelry, and
hairnets.  Once hairnets were on,
we entered the into the facility.

The tour begins through the finished goods area.

Finished goods are completed products ready
to be shipped to a retailer near you. 

We walked to the back of the factory,
trucks are lined up ready to unload freshly picked chilies.

Chili grinding season lasts for about 4 months.

The sides of the truck open up and chilies
fall into the hopper.

During chili season, about 30-40 truck loads of peppers
are received almost daily.

They only use fresh red jalapeño hybrid peppers
from their exclusive California grower,
Underwood Ranches.

These chills were picked earlier in the day.

This was the only time the peppers
were strong enough to get in the throat.
It was relatively mild by my account.

Chilis are washed and rinsed before entering the grinders.

Salt, vinegar, and 2 preservatives are added to the chills. 

Mixing the fresh chili base

The chili base is not cooked or roasted,
but made with fresh chili peppers and garlic.

The fresh chili base is pumped to the drum-filling station.

55-gal blue drums are filled.

The fresh chili base.

This is the base for the 3 Huy Fong Foods
different sauces:  

1.  Sriracha
2.  Chili Garlic
3.  Sambal Oelek

Drums are sealed and sent to the storage area
and await time to be made into one of their
3 products.

 Running into the company founder again.

The Huy Fong Food's Sriracha bottle begins
as a PET plastic preform.

Within a minute, the full size Sriracha bottle is produced
and label is silkscreened on.

Newly made bottles.

Bottles are filled and topped with the 
famous green top.

Finished bottles are being case packed.

A robot stacks cases on a pallet 
and ready for shipping.

These are HOT off the line...

 At the end of the tour.

See What Jay Eats...

 Sriracha Ice Cream,
a hint chili flavor with a bit of
heat at the finish.

 A trip to the Rooster Room
to checkout all of the Huy Fong Foods' merchandise.

 Too many to choose from...

 A gift before leaving,
an anniversary bottle and a T-shirt.

I got to meet CEO & company founder and "Mr Sriracha"
David Tran

It was a nice morning and a fun food tour.

To sign up for Sriracha Tours
Click HERE

Thank You!
Huy Fong Foods, Inc.

Photos by Jay Terauchi
Jay Eats Worldwide
©Jay Terauchi