The results of the TABASCO “Hottest Chef Contest” are in…

…and the winning dish is a dessert: Crusted Panna Cotta Diavolo by Chef Gregory Retz of Virginia Beach, the critical branded component of which is TABASCO Chipotle Pepper Sauce. Chef Retz takes home bragging rights, ten thousand dollars and some mightily over-stimulated taste buds I’m certain. For all those interested in giving Chef Retz’s recipe a try, it’s here.

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