OUR TEAM IS RED-HOT

ZestFest 2006 cooks up scholarship competition for local colleges

Fort Worth, TX – The Fort Worth Culinary Institute vs. Tarrant County Community College is sure to heat up ZestFest 2006, at the Will Rogers Center in Fort Worth on September 9th and 10th. For the first time in its five year run Zest Fest will have a zesty cooking challenge between teams from the two schools. The champion will take home a book scholarship from ZestFest sponsor Chile Pepper Magazine. The competition is slated to take place Saturday afternoon, September 9th, 2006, at 2:00 pm, and will be judged by super hot celebrity chefs and zesty fest goers alike.

In addition to the competition, a stellar line up of celebrity chefs will be in attendance to engage ZestFest crowds, as well as provide cooking demos utilizing the bold flavorings fancied by fans of hot cooking. A myriad of heavy hitters such as PBS’s Rick Browne; host and creator of Barbecue America, as well as author of several cookbooks; with bring his big BBQ style to the fest this year, as well as Chef Bill Wavrin. Gourmet Magazine said, “his salsas are positively addictive” and he is also considered one of the worlds top spa chefs….a leader in the field of eating for wellness. His latest cookbook in conjunction with Rancho La Puerta is a James Beard Foundation Award nominated tome, and the spa was named the #1 Spa cuisine by Conde Nast Traveller Magazine during his ten year reign as Executive Chef.

Other notable chefs include the “Tapas Guru” and Latin cuisine expert Hector Santiago, of the top Atlanta restaurant Pura Vida. Originally from Puerto Rico, this Culinary Institute of America graduate has been in the scene of Atlanta with his family owned restaurant. Long considered an expert on the usage of chili and spices, his latin influenced and creative approach to tapas has put him at the top of the list with a win as Restaurant of the Year 2005 from the Atlanta Journal-Constitution.

ZestFest is a showcase for those who not only enjoy the spice of life, but those who have the hottest and zestiest products on the market. This is an opportunity to put their wares in front of not only the consumer, but also those in the industry. From retail buyers to restaurants it is the largest gathering of salsa in the world, and quite possibly the hottest collection of heat inspired items on the planet. A sizzling connoisseurs sampling opportunity of a lifetime!

Tickets will be sold at the door Sept. 9 -10 to general public and admission is $10, which includes tastings, entertainment, as well as all the cooking demos. Children four and under are free.

Chile Pepper Magazine

Chile Pepper Magazine (check out the new look!), host of Zest Fest and the Fiery Food Challenge, publishes six issues per year full of the latest flavorful products, restaurants, recipes, events and celebrity chefs— from barbecue to chili and from Thai to Italian. Leaders in the cult of all things hot, Chile Pepper Magazine pursues the purists as well as the curious, unveiling everything from the history of the chili pepper to recipes for zestful desserts. Founded in 1987, what started as a little newsletter in New Mexico has become a leading publication for the followers of all that screams spicy. Zesty, spicy cooking is hotter than ever and getting hotter – Chile Pepper Magazine, its shows and website have been and will continue to be the leaders of this movement!

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