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“Hot Sauce for Ohio Farm Relief and a Mardi Gras Gumbo Cook-Off ”

This weekend, Jimmy’s No. 43 will be celebrating Mardi Gras with two featured events: Hot Sauce for Ohio Farm Relief (February 18th from 1-3 p.m.) and a N’Orleans Style Gumbo Cook-off (February 19th from 1-3 p.m.) to benefit Chefs for the Marcellus (protecting our farms, food and water from fracking).

Coming off their very successful cassoulet cook-off, the Gumbo Cook-Off event will have chefs both professional and amateur competing for Gumbo bragging rights.

Co-host Chefs for the Marcellus request that ingredients ideally be sourced from the Marcellus Shale region, a geologic formation that covers a large area of the mid-Atlantic region, including much of New York’s southern tier — an area of pristine waters; produce, dairy and livestock farms; and breweries and wineries.

Just $20 at the door will get you unlimited tastings from the following confirmed chefs:
•                     Nissa Pierson from Ger – Nis Culinary and Herb Center
•                     The Green Table
•                     Jon Bratton from NYC Hot Sauce
•                     Jimmys No. 43
•                     Chef Jessica Wilson with more TBA.

The Hot Sauce for Ohio Farm Relief tasting event will be co-hosted by High River Sauces’ founder Steve Seabury, who will be on hand to sell and sign his cookbook, Mosh Potatoes. $10 admission at the door will benefit Bill Pennell (Rootstown Organic Farm). 

Cabot Cheddar will be donating cheese and GuS Soda will be providing “GuS Dry Meyer Lemon” to offer a cool relief for the guests between hot sauce tastings. Other participants include from Tickle Sauce, Rootstown Organic Farm (Homemade HOT Tonic), Anarchy in a Jar (Hot Pepper Jelly), Beth’s Farm Kitchen (Habanero Jelly), and NYC Hot Sauce. More hot sauces TBA.

More details can be found at jimmysno43.com.

ENJOY!

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