Before you go on about what an extract means to you, you better think twice about this product. Brought to you from journalist, television personality, and cookbook author, David Rosengarten. You can read a little more about him below in the “A Little About” section. Lets just say he knows a little about food and flavor. His take on what an extract is would be completely different than what we think it is in our chile community. Chile Extract in our world is pure capsaicin, pure heat of the pepper. What this sauce and the other chile extract sauce(Naga Jolokia) we will be reviewing next week are chile pepper purees with some little extra flavor to bring out the individual pepper notes. You might be surprised by what our reviewers think about these sauces. You can check them out if you are heading to the NYC Hot Sauce Expo because they are indeed on the list.
Our review team consists of Dale Gilbert, Steve “The Machine” Smallwood and Revtommy2tone & his co-hort Crimsonsteel. Before they tell you about their experience, lets explore a little about the people behind the product. First about Mr. Rosengarten, then the maker of the sauce, Henry Family Farms.
A little about David Rosengarten…
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years. He has written hundreds of articles and contributed hundreds of original recipes to publications such as Gourmet (where he was Restaurant Critic from 1996 to 2000), The New York Times, Food & Wine, Bon Appetit, Harper’s Bazaar, Departures, The Wine Spectator and Newsday.
David is perhaps best known for his work as the host of Taste, the award-winning Food Network television show devoted to the principles of good taste in food and wine. David performed in 2500 shows on the Food Network, and has been featured on a variety of other networks (most notably NBC, where he has regularly appeared on the Today show). David appeared as a judge on the new season of “Iron Chef America” in May 2012.
David is also well-known for his newsletter, The Rosengarten Report, which was published from 2001 to 2008. During its run, it won the James Beard Award as best food newsletter in America, and attracted a peak of 50,000 paid subscribers. The Rosengarten Report will return in late 2012.
David is also the author of multiple cookbooks, including the seminal Red Wine with Fish (Simon & Schuster, 1989), Taste (which won an IACP award in 2000, Random House, 2000), It’s ALL American Food (which won a James Beard Award in 2003, Little Brown & Co.), David Rosengarten Entertains (John Wiley, 2005), and the best-selling Dean & DeLuca Cookbook (Random House, 1996).
David is a much sought-after jurist for wine, food, chef, and sommelier competitions, including, recently, the Wines of Chile Awards in Santiago. David also participates as a featured speaker at many national and international culinary events, such as the 2008 South Australian World Food Exchange in Adelaide (where he discussed building tourism through a wine-and-food emphasis), the International Coffee Summit at the French Culinary Institute in New York (May, 2009), where he moderated, and, in 2011, a series of food-supplier conventions in Santa Fe and Denver. For the last four years, David has been the Education Director of Illy USA, coordinating the coffee company’s American educational programs.
David is now the Wine Editor at SAVEUR, a regular columnist for WINE & SPIRITS magazine and a blogger for Huffington Post.
David currently resides in New York City.
Meet the maker…
Henry Family Farm
Operated by Bob Henry and his father, the Henry Family Farm has been growing chiles for more than 30 years in the Shenandoah Valley of Virginia.
For most of its existence, the farm has been a side business for the Henry family, more of a hobby. They began with habaneros, and have since expanded to more exotic pepper varietals, such as the infamous Naga Jolokia (also known as a Ghost Pepper), supposedly the hottest pepper on earth.
Henry Family Farm peppers are vine-ripened, hand-picked and their flavor is extracted within 24 hours of harvest in order to capture and do justice to their exquisite flavor.
RevTommy2tone & Crimsonsteel