Blackham Coliseum , Lafayette, La.
July 18-19, 2015
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Creating handmade, small batch chocolates.We make unique and exemplary chocolate by using the best fresh fruits, herbs, spices and ingredients that we can find, with no preservatives added, providing unique flavor pairings for exceptional chocolates.
World Hot Sauce Award Divisional Winner -Snack
2nd Year Vendor
CaJohn's line of specialty food products now total over 150 offerings. Salsas, Hot Sauce, barbecue sauce, rubs, spice blends, mixes and mustards make up the line. Cajun, Southwestern, Asian and Caribbean cuisines are all represented. All-natural and preservative free, carefully prepared in small batches, and monitored to insure a high level of quality and a consistent taste.
World Hot Sauce Award Divisional Winner -Hot Sauce
2nd Year Vendor
Booths Reserved for:
2014: World Hot Sauce Awards-
2nd place BBQ Specialty Sauce
3rd place Alcohol Infused
3rd place Marketing - Label
Born in Gonzales, Texas, it didn't take me long to develop my "Texas Pride" along with my love for barbecue. Being a big boy, I knew where to find good barbecue. From Lockhart to Dallas, San Antonio to Houston and everywhere in between, I tried as many as I could. No matter which place I tried, I always felt something was missing. The pit masters were good at making the meat tender and juicy and the rubs were tasty, but lacking harmony. I came to realize it was missing what I like to refer as a "borderline mystical" euphoria. It wasn't until I met my wife, Jennifer, in Kansas City (Home of the American Royal), that I discovered what was missing... a great original sauce. She showed me her mother's recipe (the real Me-Me K), I tweaked it a little, a pinch here and a dab there, but it wasn't until we added beer to the recipe that we discovered we had a winner. A sweet, smoky sauce with chunks of garlic and harmonic spices. The flavor profile changes slightly when heated. We tested our recipe in KCBS events and discovered the judges liked it too. We also offer two competition-tested rubs that pair very nicely with the sauce. Me-Me K's Original or Me-Me K's "Blazing Bonnet" rub which contains habanero peppers. Give us a try, you won't be disappointed.
James D. Laurie, Owner
The Hawg House's Sloppy 2nds BBQ Sauce
2014 World Hot Sauce Awards:
World Champion BBQ Sauce - Bourbon
2nd Place BBQ - Chipotle
Reserved for :
2nd Year Vendor
This Booth is Available for the
2015 Louisiana Hot Sauce Expo.
To Purchase this Booth Space Please Click Below.
Click on Space you are interested in for Details about that space:
Louisiana Hot Sauce Expo
Louisiana Hot Sauce Expo
July 18 & 19, 2015
2330 Johnston St.
Lafayette, La. 70503
Each booth space will have a maximum size of 10’ X 10’ and will be located inside at the University of Louisiana – Lafayette’s Blackham Coliseum. If you desire a larger space, you may purchase multiple booths to accommodate your needs. Fee includes only location of booth, arrangements can be made via our event decorator Clarke Services for everything from electricity to tables and chairs. Please see attached pricelist of services by our decorator for the Expo. All spaces are available on a first come, first serve basis.
FESTIVAL ENTRANCE INFORMATION:
Your booth fee will include a maximum of 3 vendor passes per booth space for booth workers. Please include names of individuals working your booth so we can prepare vendor lanyards beforehand.
FESTIVAL TIMES (booth setup available Friday from 10 a.m. on)
Saturday July 18, 2015 10:00 a.m. – 6:00 p.m.
Sunday July 19, 2015 10:00 a.m. – 6:00 p.m.
Blackham Coliseum will be secured every evening and a security guard will patrol during non-festival hours for the weekend.
RULES AND REGULATIONS:
1. Vendor is responsible for supplying trash bags and maintaining trash in area.
2. Vendor is responsible for collecting and paying own Louisiana State and Lafayette Parish sales tax if applicable.
3. The Louisiana Hot Sauce Expo is a family oriented event for all ages. Exhibits must be shown as such.
4. All exhibits must be completely setup and manned by 9:30 a.m. - before the start of the scheduled event time, 10:00 a.m. Vendors MUST remain setup and manned for the two full days of the event – NO EARLY BREAKDOWNS - NO EXCEPTIONS. PLAN FOR THIS. An empty booth just makes you and the festival look bad.
5. Although sampling is allowed and encouraged NO Immediately Consumable Beverage or Food may be SOLD from Vendors Area unless approved by Expo Director.
Your Booth Space or RV Space Only is to be made payable to: The Louisiana Hot Sauce Expo and paid online via PayPal, Square Invoice or by check or money order mailed to:
The Louisiana Hot Sauce Expo Office
5000 Freetown Road
New Iberia, La. 70560
(All other arrangements i.e. Electricity, Drayage, rental exhibit furnishings are to be payed directly to Expo Decorator - Clarke Services via attached PDF)
We will only Reserve Hold Booth Space for 7 DAYS maximum to await mailed payments and you must contact us via email and receive an email confirming your space is on hold.
I, the undersigned, do hereby release and hold harmless the Louisiana Hot Sauce Expo, it’s officers, directors, volunteers, officials, employees, sponsors and agents from and against any and all liabilities or claims arising from any loss or damage to the person or property of the undersigned while in the possession or under the supervision of the Louisiana Hot Sauce Expo, it’s organizers and promoters. I agree to consent to rules and regulations stated and understand that the Expo reserves the right to dismiss vendors not in compliance with the above listed regulations, with no refund.
Signature of Applicant______________________________
First and Last Name for Booth Attendants:
Where to Stay?
Unlike last year we do not have an official hotel for the Expo as of this time. We recommend, however the Hilton Garden Inn Lafayette/Cajundome due to the fact of it relative newness and association with the University's Hospitality curriculum and location as the closest hotel to the Expo at less than 1 mile.
We have on site RV spaces for those vendors with campers. The fee for each electrified space is $100 for the weekend and can be booked thru the Expo Director.
Contact Expo Director at