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This post could go in about 4 or 5 places (here, festivals, gardening, ingredients, chefs, restaurants ...) so move if appropriate.I stopped by the Pura Vida station in the Tacos and Tamales tent at the Atlanta Food and Wine Festival (thank you Creative Loafing). Chef Hector was there plating a poached shrimp on corn masa with a foamy thing and a chile sauce. I asked him what chiles he used. I had a little trouble understanding at first but finally understood Rocoto or Rococo. I wondered if the chiles were from his rooftop garden. He laughed and admitted that he got them from BHFM. He said he has tried to grow those chiles but all he got were buds and no fruit. That particular chile grows high in the mountains of South/Central America. Then I mentioned that I had ordered Rocoto from New Jersey/Cross Country Nurseries (kudos to Geo) and said he knew of them very well.After the festival we needed to stop by BHFM for a few things. They had containers marked "yellow habenero peppers" that I'm guessing were the Rocoto chiles. The shape was the same as habenero peppers from the Caribbean. Lesson learned is that the labeling at BHFM may not be fully indicative of the product contained within. Attachments and other optionsay not be
Cafeteria is OPEN. Mexican place that was next to exit just shifted left. Crepe station was of interest. Steam table had everything from Turkish to Korean to Southern American. Various items appeared to be from other vendors in BHFM.
Quote from: totm on December 22, 2012, 08:56:02 PMCafeteria is OPEN. Mexican place that was next to exit just shifted left. Crepe station was of interest. Steam table had everything from Turkish to Korean to Southern American. Various items appeared to be from other vendors in BHFM.Now THAT is wildly exciting!!! Thanks for sharing. Did you try any of it?