Liberty Station was a spectacular setting for a food event, a repurposed Navy base with wide plazas and streaming fountains on a sunny summer day. [Evelyn Molina Photography.
September 20, The Sriracha Cookbook and Food GPS produced the San Diego Sriracha Festival at Liberty Station, featuring top chefs and benefiting benefit Mama’s Kitchen, a San Diego-based charity that prepares and delivers three meals a day—free of charge—to approximately 350 men, women, and children affected by AIDS or cancer in San Diego County. Thanks to the hard working food and drink pros, volunteers, my indomitable co-producer Randy Clemens and more who made the event a success, and to ticket buyers for their support! Scroll the captioned slideshow below to see just some of the highlights.
Sriracha crazed guests came prepared with shirts that fit with the theme, and they accessorized with tiny green hats from the merch booth. [Evelyn Molina Photography]
Randy Clemens had the brilliant idea to have people unleash giant bubbles on the lawn. This turned out to be a real crowd pleaser, along with cornhole. [Evelyn Molina Photography]
Gang Kitchen chef Craig Jimenez (right) enlisted his uncle to help prepare a Filipino-style pig and side dish. [Evelyn Molina Photography]
Gang Kitchen’s Caja China Roasted Crispy Pork came with Sriracha bibingka and Sweet + Sour Papaya. [Evelyn Molina Photography]
Chef Craig “Andy” Beardslee represented The Tractor Room by serving Braised Wild Boar Sliders with Goat Cheese Sour Cream, Caramelized Onions and Sriracha BBQ Sauce. [Evelyn Molina Photography]
The Patio chef John Medall served Powdered Sriracha-Crusted Seared Ono with Sea Bean Slaw, Plum Chutney and two-toned Sriracha “caviar.” [Evelyn Molina Photography]
Slater’s 50/50 griddled up Sriracha Burgers with Pepper Jack Cheese, Chargrilled Yellow Onion, Sriracha Sautéed Mushrooms, Sriracha Glazed Bacon, Sriracha Garlic Cole Slaw, Sriracha Mayo and Sriracha on Brioche Buns. [Evelyn Molina Photography]
URBN St. Brewing chef Alex Carballo and crew served Cucumber & Heirloom Tomato Salad with Honey-Sriracha Dressing and poured two beers: Brown and Saison. [Evelyn Molina Photography]
Churros El Tigre, which sets up daily at Las Americas Premium Outlets, just north of the Mexico border, proudly served churros.
Peterson’s Donut Corner served Donut Holes with Maple Sriracha + Chocolate Donut Holes with Sriracha Glaze, along with Peanut Butter Sriracha Cookies.
Mike Neff supported Jason Bran’s efforts to provide hundreds of event goers with craft cocktails. [Evelyn Molina Photography]
This wasn’t the typical bar mise en place. Several varieties of Sriracha were at his disposal for cocktails, including versions from Huy Fong Foods, Inc., Sky Valley and Ninja Squirrel Sriracha. [Evelyn Molina Photography]
Iron Fist is a great young San Diego brewery. They poured Renegade Blonde and Roots of Wrath, a Belgian-style Quad with root beer spices. [Evelyn Molina Photography]
Portola Coffee Lab and sister company Seventh Tea Bar represented with a tricked out mobile cart that dispensed espresso drinks, iced coffee on tap, and two types of iced tea: Rose Tuo Cha (China) + Dark Roast Ti Guan Yin (Taiwan). [Evelyn Molina Photography]