© Cochon Restaurant
Cochon Restaurant's house hot sauce.
At the Atlanta Food & Wine Festival
a few weeks ago, I became a huge fan of Donald Link
, the New Orleans chef/owner of Cochon
and Cochon Butcher
, and his commitment to cooking with chiles. (At his demo, I learned the very useful tip that the best cure for a too-spicy pepper is a piece of chocolate.) It turns out I’m not the only one who appreciates his way with chiles. In the current issue of Glamour magazine
, cover girl Blake Lively says that she gets really excited
when she finds a new sauce. And then says this: “I wanted a sauce from New Orleans, and they wouldn’t send it because the FDA didn’t approve it. I called the restaurant and I said, ‘OK, can you buy a teddy bear and cut it open and put it in and send it?’ They’re like, ‘No, we are not the drug cartel; we’re not sending you your sweet potato sauce in a teddy bear.’” (How much do we love Blake Lively and her dedication to food and contraband sauces?!) It turns out she’s talking about Cochon’s habanero–sweet potato sauce
, which by all accounts is addictive. And also not for sale outside the state; although their regular hot sauce is (long story involving FDA regulations).
So next time I’m in New Orleans, I’m picking up a bottle of Cochon’s habanero sweet potato sauce for Blake Lively. And meanwhile, I can report that Cochon is working hard to ship the sauce to out-of-state fans like Lively.