Food writer Troy Johnson on a cross-country trip to discover his ultimate hot dish. From New Orleans, home of gumbo, where he uses aromatics to infuse crawfish and spice up its flavor to the headquarters of Tabasco where Troy traces the origins of America's fascination with all things hot. In Chicago, an American classic is given a kick with the infamous ghost pepper making the hottest wings anyone will ever eat, then to Philadelphia where Troy plays guinea pig at Monell Chemical Senses Labs and discovers just how high his tolerance level for heat actually is. In Texas, Troy experiments with two classic spicy dishes - Texas style chili and dips into salsa, before jetting off to Los Angeles for a 5-pepper creation that will set his taste buds on fire.
Where to Find
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Jake Melnick's Corner Tap
www.jakemelnicks.com/41 E. Superior St.Chicago, IL 69611(312) 266-0400 -
Phoenix Saloon
www.thephoenixsaloon.com/193 W. San Antonio St.New Braunfels, TX 78130(830) 643-1400 -
SoLuna
www.solunasa.com/7959 BroadwaySan Antonio, TX 78209(210) 930-8070 -
Tabasco
www.tabasco.com/Louisiana 329Avery Island, LA 70513(337) 365-8173 -
Big Fisherman Seafood
www.bigfishermanseafood.com3301 Magazine St.New Orleans, LA 70115(504) 897-9907 -
Blue Palms Brewhouse
www.bluepalmsbrewhouse.com/6124 Hollywood Blvd.Los Angeles, CA 90028(323) 464-0808
