The Pepper Party at the Cornell Plantations was an informative and family-friendly event. I was uncertain whether I should go to this event but I am glad that I did (mostly because of the food). There were many information booths and I learned some interesting facts about peppers. I even attempted to make a piñata with papier mâché and gummy candy shaped like peppers. My three failed attempts and the artistic abilities of the bubbly four year olds really put me to shame.
There was an information booth at which a lady talked about the chemical structure of capsaicin (what makes chili peppers hot) and the hotness scale. I immediately had a horrendous flashback of orgo, which I still need to study for.
I was glad to try some dishes made with peppers. The chicken mole was cooked in a way that every bite brought a rich flavor and sweetness. Though I would have preferred it to be served spicy and with some spanish rice. The shredded chicken was a bit cold, which was perfect for the torrid heat of the afternoon. After finishing the bean chili, my stomach was full. I was a little disappointed that I did not see sriracha at any of the tasting booths. However, this event in general was a satisfying experience. The botanical garden was beautiful and I would definitely return with some friends over fall break.
I had similar thoughts on a lot of the foods as well! It’s too bad you missed the sriracha–they had some at the Thailand booth with their spring rolls.
This sounded like a really interesting event (especially the part about free food). Although I am not a big fan of cooking, this seems like a fun way to learn not only how to implement a healthy element to one’s dish, but also a cool way to use peppers for other activities as well.
Ka Man, thank you sharing your experience at the event that Lou and I coordinated. I like how your writing was easy to follow and relatable–especially your anecdote about organic chemistry and capsaicin.