Dozens crowd under umbrellas as rain falls on the Chile Pepper Festival WHERE on Saturday, Sept. 27, 2014. (Photo by Jonathan Williams)Severe rainstorms couldn’t stop the heat at the Chile Pepper Festival at the Phoenix Public Market.
At least 100 people attended the event, which was billed to start at 5 p.m., but didn't get started until 6:30 p.m. because of the rain. This didn't deter many who came out to taste the heat.
Max Goshert, a UA alumnus with a degree in marketing, said it was his third time at the event and the length of lines made it hard to get food.
“You can’t really blame them because of all of the things that went on with the power,” Goshert said.
A tree fell over on First Street, and Phoenix Police had to block off the street. Blue and red flashing lights from police cars bounced off the dark windows of many businesses, including Matt's Big Breakfast and Pomo Pizzeria.
Many gathered in the parking lot to taste food from all over Phoenix and compete in the Chile Pepper Challenge. Salsa dancing and live music sounded through the streets of downtown.
The Chile Pepper Challenge had chefs from around the city battle for the best tasting dish. AZ Food Crafters, Carly's Bistro and Welcome Diner were notable participants. Deschutes Brewery hosted a beer garden and 3 Amigos Tequila had a gourmet margarita station.
Roosevelt Row hosted the event, and donors including the UA College of Medicine Phoenix and the Phoenix Public Market Cafe sponsored it. Lines stretched around the parking lot of the Cafe.
About an hour after the event kicked off, raindrops hit the blacktop of the parking lot and many scattered for cover. The rain returned as thunder and lightning sounded off in the distance.
After about 30 minutes of rain, the festival was underway again. Umbrellas were quickly put away and cheers erupted from the crowd.
ASU alumnus Anthony Espinoza was delayed in Avondale before the event.
“I just waited for the storm to pass,” Espinoza said.
As the rain fell, many vendors had to scramble to keep their products from getting soaked by the rain.
Paul Grogger was a chef for 40 years and had to retire after he was diagnosed with lung cancer. Grogger then opened a spice business, Carefree Spice Company, to continue doing what he loves.
“The only thing that separates an individual and a chef is that chefs know how to change the flavors,” Grogger said.
Grogger has many different blends of spices that he sells all over the world. He orders certain ingredients from many different countries.
Grogger said he changed his diet when he fell ill and encourages others to include other ingredients in their food.
“I do so people can enjoy cooking,” Grogger said. “It’s giving back much of the stuff I’ve learned over the years.”
The Carefree Spice Company is family owned and operated. Its spices are used in restaurants and other establishments all over the world. Grogger said in recent years cooking has become much more exposed.
“Now it’s at your fingertips,” Grogger said. “It’s just a matter of changing the spices."
Reach the reporter at jwilli62@asu.edu or follow him on Twitter @JonWilliams_23
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