ZestFest 2013 sizzles!

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We’re hot off the grill from ZestFest 2013 and this year’s festival was sizzling!

More than 10,000 fiery-food lovers flocked to the Irving Convention Center at Las Colinas last weekend for the three-day event, now in its 10th year. Our booth, perfectly situated at one corner of the convention center, was a prime location to meet ZestFesters.

We’re thrilled that local catering sensation Eddie Deen featured our Texas Dry Rub on his ribs Friday night for a demo on the culinary main stage. With its balance of spicy sweetness, our award-winning dry rub is a carnivore favorite and was one of our best-sellers at ZestFest. Deen liked our dry rub so much that he served it on his famous brisket all weekend along with our garlic, salt and pepper blend.

On Sunday, Executive Chef Sebastien Layen, of Omni Fort Worth Hotel, joined me on the culinary main stage along with Eddie Deen for a cooking demo.

 

 

 

We served Smokin’ Creole Gumbo (the recipe is listed under Smokin’ Creole Seasoning on our products page) and brisket. Our cooking demo was such a hit that the audience rushed over to our booth to grab the spices and recipes.

We’d like to thank Eddie Deen for using Smokin’ Texas Gourmet products and his support at ZestFest. We hope to pair up with him again on future endeavors! Also, we want to extend a big thank you to Sebastien Layen and Omni Hotels for their continued support of Smokin’ Texas Gourmet.

Thank you to all of the ZestFesters who stopped by our booth. We’ll see you at ZestFest 2014!

 

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