Hot sauce, or pepper sauce, is something that can be considered a staple by most, as many American sub-cuisines – like Cajun and Southwestern – incorporate heat into their flavor profiles. However, most people don’t know that hot peppers grow right in Florida’s backyard and that Florida is one of the top locations for pepper farming. From plant to plate, with passion and creativity, these peppers have transformed into small-batch hot sauces when taken into the hands of farmers like Danielle Bender of Intina Spice.
While enjoying a variety of their innovative hot sauces featured over multiple courses of decadent dishes – demonstrating the breadth of applications – attendees will explore the history of pepper sauce, the farming process and witness a start-to-finish hot sauce in the making, bringing home a bottle of their own. Let’s bring on the heat!
Kona Kampachi Crudo
Corn Pudding, Cucuamelon, Radish, Cilantro
Jalapeno, Cucumber, Lime Hotsauce
Compressed Melon Salad
Crispy Serrano, Feta Cheese, Pickled Red Onion, Spicy Mint Vinaigrette
Serrano, Honeydew, Mint Hotsauce
Chili Roasted Beef
Red Chili & Truffle Buerre Rouge, Roasted Baby Potatoes, Charred Broccolini
Red Chili & Truffle Hotsauce
Chili Chocolate Cake
Spicy Raspberry, Espresso, Maldon Sea Salt
Red Jalapeno Raspberry Hotsauce
Beverage menu to come!
Presenter: Danielle Bender (Intina Spice, Tarpon Springs FL)
Created by a couple who live for pushing culinary boundaries, Intina Spice was born out of a love for adding more spice to life. Every Intina bottle is crafted with hand-sown and harvested peppers grown under the Florida sun on an estate Pepper Farm in Tarpon Springs.
For more information, please call the general manager of the hotel.
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