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Free tom: The Story Behind Sriracha

Posted by Carren Jao Pineda |

Sriracha sauce is a distinctive condiment graces every authentic Asian restaurant I know. Capped with a bright green top and stamped with the iconic rooster, this chili sauce is actually produced out of good old California. Who knew right?

Just this month, LA chef Randy Clemens published "Sriracha: The Story Behind the Addictively Spicy Rooster Sauce," a directory of recipes that make full use of this condiment whether it be on spam or ceviche. Clemens guests at the Central Library and gives us foodies an education on this condiment's Thai origins, California history and modern-day applications.

If you need a little temptation, check out OC Weekly's Top 10 Things You Should Know About Sriracha infographic.

Sriracha: The Story Behind the Addictively Spicy Rooster Sauce
February 11, 10:30 am

LA Central Library
Mark Taper Forum
630 W. Fifth St. L.A.,


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