Expansion, can-do attitude get Epic Pickles out of the garage

By DAVID WEISSMAN

505-5431/@DispatchDavid / www.yorkdispatch.com

Robert Seufert, owner of Epic Pickles, chops cucumbers last year at his Windsor Township home. After four years, Seufert is expanding his pickle business to a former bakery in Yoe. (Dispatch file photo)

Epic Pickles will soon be moving to a location more consistent with its moniker.

After about four years of pickling in his Windsor Township home, owner Rob Seufert has leased a former bakery in Yoe to move the operations of his expanding business.

“I’m looking forward to having my garage back,” Seufert said, laughing about how many jars currently litter his home.

As he searches for more equipment and completes minor alterations on the 2,400-square-foot property at 165 Orchard Road, Seufert said he is hoping to be fully moved in by early October. He had been looking for a location for more than a year but had trouble finding a workable space that wasn’t priced and zoned for retail, which he didn’t need because he mostly sells to other retailers and restaurants.

To date, Epic Pickles has been mostly a one-man operation with occasional help from family members, Seufert said, but he will be looking to hire two to four part-time employees based on demand.

Epic origin: Seufert started dabbling in pickle production after hearing about a “pickle guy” in Baltimore and tasting the flavored pickles for himself.

“I thought, ‘I could try this,'” he said. “Next thing you know, neighbors are knocking on my door asking for pickles.”

After getting laid off from his art director position because of the economic downturn, Seufert started dedicating more time to his pickling and decided it was more than just a hobby to him.

“Life deals you cards, and the cards dealt me pickles,” he said.

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Epic Pickles produces six flavors of pickles as well as other products, including okra, string beans and asparagus. They are sold by more than 30 retailers and nine restaurants throughout Pennsylvania, New York, New Jersey, Maryland and Delaware.

— Reach David Weissman at dweissman@yorkdispatch.com.

COURTNEY SHEA

Special to The Globe and Mail

Published Tuesday, Jul. 14, 2015 10:24AM EDT

Last updated Tuesday, Jul. 14, 2015 10:27AM EDT

Before his retirement two weeks ago, Aziz Baameur was a farm adviser at the University of California. For the past couple of years, Baameur has been preoccupied with one particular project: the hunt for a hotter jalapeno. Here, he explains his passion for peppers and why when it comes to the humble jalapeno, there is no substitute.

Why do we need a hotter jalapeno? Why not just sub in a habanero or a Scotch bonnet?

We tend to think of peppers in terms of heat, but each chili pepper has its own unique flavour profile, aside from the level of spice. The jalapeno has a specific taste that people really seem to like. The other thing is that a habanero, for example, is almost 100,000 times hotter than a jalapeno, so if you’re going to use that in a recipe – say a salsa – you’re only going to be able to use a very small amount and the ratios will be off.

How did you first get involved in this heat-seeking mission?

It started with a casual conversation I had with one of the growers in the area. One of their challenges is that the heat in peppers is never the same across the board, depending on a number of variables. Most growers will favour one variety of jalapeno because it produces [a robust crop] in the given conditions. So they want to increase the heat without changing the variety. Not knowing any better, I said, “I’m sure I can figure it out.”

And have you figured it out?

Ha! Not yet. We have worked with different water and nutrient inputs to see if we can increase the heat of the peppers in the field. The first year, we tried stressing plants by not watering them. Last summer when we reduced the nitrogen levels [in the soil] we saw a huge increase in heat.

What’s the plan for this summer?

I have actually just retired as of July 1. I do want to continue with this project, but things have gotten more complicated and we need funding. Money is not flowing in my direction at the moment. Other things are more pressing, like [eradicating] diseases.

Why the passion for hot peppers? Are you a spicy-food fiend?

For me, the passion is in experimenting with how plants react to conditions: What happens if we do X and Y? In this particular case, it has been fun to work on a question that takes more than a few hours to solve. Growing up, my dad grew chili peppers in the house and I hated hot stuff. As I’ve grown up I’ve acquired a taste for it and I really do enjoy it.

Have you tried jalapeno ice cream?

No – I’ve heard that they’re making it, but I have not tried it yet.

What sorts of dishes go best with jalapenos?

I’ll put them on just about anything. I like them better roasted than raw. I make a lot of salsa. Couscous, tagines, omelettes. It’s not that I’m wedded to jalapenos, it’s just that I like them and this project has provided me with an ample supply.

Original article at: http://www.theglobeandmail.com/life/food-and-wine/food-trends/can-this-man-create-a-more-potent-jalapeno/article25498245/

By Denys Bucksten News-Sun

Antioch 52-year-old consumed his age in the spicy-hot peppers

A cool and calm Antioch man crushed the field Saturday in Mundelein Community Days’ Jalapeno Eating Contest, consuming his age, 52 of the crunchy, spicy-hot peppers.

Mike Meyer was among eight entrants, in two flights, who tested their intestines in the contest, sponsored by Mundelein’s El Barrio Restaurant. The idea is to belly up to a table holding large bowls of 2-inch long, plump jalapenos — in front of hundreds of strangers — and eat the most peppers in 10 minutes.

Contestants signed liability waivers before gorging themselves on a veggie in the same chili-peppers group used by police, in liquid spray form, to subdue offenders.

Meyer’s nearest opponent, a woman calling herself “Hot Tamale,” placed second with 42 peppers. Tamale’s staying power was tested as she spun away from the table at the seven-minute mark, with spectators ducking for cover. But the red-haired woman, wearing a pale green tank top and white Ray-ban sunglasses, was a gamer and returned to finish strong.

Another contestant, his face dripping with sweat, consumed 26 jalapenos, washing them down with bottled water. After him was a young man gulping down copious amounts of soothing vanilla ice cream, between peppers, to finish with 22.

Meyer, who “tasted defeat” two years ago in a “Man vs. Food” contest involving 3-pound beef sandwiches, never faltered Saturday in his quest for a trophy and eternal heart-burn.

“I felt good,” he said, immediately after the competition.

Meyer said he entered the contest with his wife’s “Don’t Do It!” ringing in his ears.

“I guess she was sort of preparing me with negative reinforcement,” he said, with a smile. “I’m glad I won. If I’d done it and hadn’t won I’d be asking myself, ‘Why did you do that?'”

Armando Arebalo, Jr., owner of El Barrio’s, a family business started in 1971, said he began researching holding a jalapeno contest a year ago.

“Jalapeno contests are big in southern Texas,” the San Antonio native said. “We held our first last summer. This year we had two, Mundelein and Libertyville Days (in June), in which the winner ate 61 jalapenos.”

Gulping down whole jalapenos is not a natural or recommended pastime, Arebalo conceded.

“We don’t even put them out at our restaurant because nobody asks for them whole,” he said. “We only slice them up to put on nachos.”

Jalapeno eating has become a major event, according to the Guinness Book of World Records and the International Federation of Eaters, whose website is http://www.Majorleagueating.com.

Major League Eaters, which promotes and tracks competitions for dozens of foods, including pizza, burgers, Nathan’s Hot Dogs, Twinkies, apple pie, birthday cake, corn dogs, oysters and cow brains, lists the jalapeno record at 275 in eight minutes. That astounding mark was set in 2011 at the annual “Feel the Heat” competition in Chicago.

If Meyer were to get serious about gulping jalapenos, he’d have to consider adopting a menacing nickname. Patrick “Deep Dish” Bertoletti — now retired — set the 2011 record, against the likes of Joey Chestnut, Sonya “Black Widow” Thomas, and Eric “Badlands” Booker.

Denys Bucksten is a News-Sun freelancer

PHILADELPHIA, July 7, 2015 /PRNewswire/ — Aramark (NYSE: ARMK), the award-winning food and hospitality partner for nine Major League Baseball teams, is celebrating National Hot Dog Month (July) with a delicious roster of gourmet hot dogs. Selling nearly four and a half million hot dogs at MLB ballparks last season, Aramark’s lineup of ballpark hot dogs ranges from the classics, like the Fenway Frank, to the extreme, like the Canteen Dog, from celebrity chef, Andrew Zimmern.

Ketchup, mustard, relish and sauerkraut are standard hot dog toppings, but times are changing, and so is the ballpark experience. Toppings now range from roasted red peppers and pickled jalapenos, to sriracha and pulled pork. This season, Aramark’s culinary team took a swing at spicing up the classic hot dog, while also celebrating the fan favorites.

“Hot dogs are, and always will be, the bestselling food item at the ballpark,” said Carl Mittleman, president of Aramark’s sports and entertainment division. “What makes the hot dog the perfect ballpark food, is its portability and the ability to make it your own. Our chefs have created some innovative dogs this season, using toppings most fans never would have thought to use. There’s something for every taste on our menus this season.”

Fresh Takes on Fan Favorites
Flavorful ballpark food continues to evolve, and Aramark’s culinary team is using ingredients that tap into local flavors and current food trends. Check out these unique hot dogs and give them a try next time you’re at a ball game.

• Andrew Zimmern’s Canteen Dog* (Kauffman Stadium)- Piedmontese all beef hot dog topped with grain mustard, homemade roasted vegetable mayo, cabbage slaw, pickled jalapenos and spices, on a Martin’s long potato roll.
• Blazin’ Buffalo Chicken Dog (Kauffman Stadium)- Beef hot dog topped with pulled chicken in buffalo sauce and coleslaw.
• Cuban Pretzel Dog* (PNC Park)- Foot-long, all-beef hot dog topped with slices of ham, pulled pork, Swiss cheese, Dijon mustard and pickles, on a pretzel hoagie roll.
• Dixie Dog (Turner Field)- Half pound, foot-long, all beef, national deli hot dog, flash-fried, pulled barbecue pork, coleslaw and homemade barbecue sauce.
• Pastrami Dog (Citi Field)- Two New York classics in one bite – Nathan’s Famous all beef hot dog topped with house-braised pastrami
• Philly Cheese Steak Dog (Citizens Bank Park)- Philly Frank topped with Philadelphia cheese steak, served ‘wit or wit out’ onions.
• Polish Hill Dog (PNC Park)- Hebrew National foot long topped with mini potato pierogies, coleslaw and homemade onion straws.
• South Philly Dog* (Citizens Bank Park)- Philly Frank topped with roasted red peppers, sharp provolone and broccoli rabe.

*Denotes hot dogs that are new to the ballpark this season.

Not Your Average Dog
As baseball fans’ taste preferences have changed, so has the ballpark dog. Aramark has looked beyond the beef frank to expand hot dog offerings available for adventurous fans who are hungry for something different. Take a look at some hot dogs that leave the beef behind.

• Elk Brat (Coors Field)- Ground elk and jalapenos, locally made by Gold Star, served with customer’s choice of peppers and onions or sauerkraut, on a hearty, white bread coney bun, with sesame seeds.
• Freddy Fender (Minute Maid Park)- From celebrity Chef Bryan Caswell, chorizo sausage, wrapped in a corn tortilla and deep fried, topped with tequila braised onions, pico de gallo, cotija cheese and a cilantro sour cream.
• Peameal Bacon Sausage* (Rogers Centre)- Peameal bacon sausage topped with caramelized onions and honey mustard, on a cornmeal bun
• Taco Dog* (Coors Field)- Chorizo dog topped with cheese, lettuce and pico de gallo.

*Denotes hot dogs that are new to the ballpark this season.

Classic Dogs
For those hungry fans who don’t like to stray from tradition, the classics are always available. Tried and true favorites, like the Fenway Frank at Fenway Park, or Nathan’s Famous at Citi Field, remain top sellers. In fact, hungry Red Sox fans ate 815,000 Fenway Frankslast season, and hungry Mets fans consumed 350,000 Nathan’s hot dogs, while cheering on the Mets in 2014.

Vegetarian fans are not to worry, veggie dogs are sold at all nine of the ballparks where Aramark is the food and beverage provider. In fact, Aramark sold more than 23,000 veggie dogs last season!

Hot Dog Fun Facts
Dishing out ballpark dogs to fans in their seats is a tough job:

• An Aramark hot dog “hawker” sells an average of 150 hot dogs per game.
• A fully loaded ballpark hot dog vendor’s bin weighs 30 pounds.
• Depending on the game, it typically takes a hot dog vendor less than two innings to sell all the hot dogs in his/her bin.
• On average, Aramark hot dog “hawkers” walk 4-5 miles per game, up and down stairs.
• Hot dog bins are arranged left to right: Rolls – Condiments and wax paper – Hot Dogs.

Aramark partners with 11 Major League baseball teams to provide food and beverage, retail and/or facilities services — Atlanta Braves, Boston Red Sox, Colorado Rockies, Houston Astros, Kansas City Royals, New York Mets, Philadelphia Phillies, Pittsburgh Pirates, San Diego Padres, Seattle Mariners and Toronto Blue Jays.

Recipe
Bring the taste of the ballpark home, with two New York classics in one bite. The Pastrami Dog from Citi Field is a Nathan’s Famous all beef hot dog topped with house-braised pastrami.

CITI FIELD PASTRAMI DOG

Makes one hot dog

Ingredients:

• Nathan’s hot dog, one
• Hot dog bun, standard size, one
• Pastrami, Diced, 2 ounces
• Yellow mustard, 1 ounce

Preparation:

1. Steam Pastrami until it reaches an internal temperature of 155 degrees (roughly 2-3 hours).
2. Boil hot dog until it reaches in internal temperature of 155 degrees (roughly 5-7 minutes).
3. Once the pastrami is heated, small dice into ¼ pieces,
4. When hot dog is ready, place in bun.
5. Top hot dog with diced pastrami, 2 ounces.
6. Garnish with Gold’s spicy yellow mustard.

The 4th of July parade in Lexington, MI features pickles in addition to candy and other items that are more traditionally seen handed out at parades.  This has to be one of the few parades in the country where pickles are featured and it seems like a great idea.  In addition to the kids and other pickle lovers who enjoy receiving the pickles those who are lucky enough to get asked to throw pickles into the crowd also enjoy their duties.  No word yet as to if these pickles being handed out are individually wrapped or what form of packaging they may be in.  This seems like an idea worth getting on board with and perhaps Texas Tito’s will bring this unique 4th of July tradition to New Braunfels, Texas and distribute individually packaged dill pickles to the large crowd that gathers every fourth of July for the parade.