This is real: A functional Sriracha fountain as seen at last night’s launch party for The Veggie-Lover’s Sriracha Cookbook by Randy Clemens.
Guests at the Golden Road Brewery in L.A.’s Atwater Village freely dipped into the deliciousness (Tip: Soft pretzel bites doused with Sriracha are a very good thing).
They also had the opportunity to sample recipes from the book — Jackfruit “Pulled Pork” Sammiches with Pickled Red Onion; Beer Battered Fried Avocado Tacos with Sriracha Curtido — prepared by Golden Road Executive Chef Adam Levoe.
But the fountain of sauce was the event’s hottest topic; even David Tran, the man who introduced Sriracha to the American masses, stopped to take an iPhone photo.
If you are unfamiliar with the history behind the “Rooster sauce” phenomenon, Peter Hong’s 1997 profile is the origin story.
More recently, Frank Shyong caught up with Tran as he prepared to move the family business into a huge new factory in Irwindale, Calif.
The money quote: “Hot sauce must be hot. If you don’t like it hot, use less,” Tran said. “We don’t make mayonnaise here.”