Archive for the Testimonials Category

Margarita Grill and Celebrity Chef Bud Selmi of Sizzlin Sauces

Posted in Culinary Information, Sizzlin News, Testimonials with tags , , , , , on April 19, 2012 by sizzlinsauces

Sizzlin Sauces: America's #1 Award Winning Sauces“Certified Local” restaurant: Margarita Grill
By Susan Laughlin
Tuesday, May 1, 2012


Margarita Grill
78 Route 302, Glen
(603) 383-6556
Open Monday to Wednesday, 4 p.m.-9 p.m.
Thursday and Friday, open until 10 p.m.
Saturday, noon-10 p.m.; Sunday, noon-9 p.m.

Local sources for Margarita Grill

Fresh Produce
Pork Hill Farm and Sherman Farm, Conway

Wine and Spirits
Sap House Meadery, Ossipee and Moat Mountain Brewery

Ice Cream
Sandwich Creamery

Offerings sanctioned by the Monterey Bay Seafood Watch

Celebrity Chefs Rocking Restaurant Week NH

Nicole Barreira
Great NH Restaurants
T-BONES, Cactus Jack’s and the Copper Door
Bedford, Derry, Hudson, Laconia, Manchester and Salem

Michael Buckley
Michael Timothy’s Dining Group
Mt’s Local Kitchen and Wine Bar, Surf and Buckley’s Great Steaks
Nashua, Merrimack and Portsmouth

Stuart Cameron
Hanover Street Chophouse

Benjamin Knack
Bedford Village Inn

Todd Sweet
Portsmouth Brewery

Jeffrey Paige

Luca Paris
Luca’ Mediterranean Café

Adam Parker
Indian Head Resort

Bud Selmi
Margarita Grill

Josh Farrington
White Mountain Hotel & Resort
North Conway

Taking the road less traveled can make all the difference

The state has initiated the first annual restaurant week and it’s time to hit the road. From May 18 to 25, more than 125 restaurants across the state are offering special prix-fixe menus for lunch and dinner. Most of the top chefs and destinations are included, and so are those up-and-comers you just heard about. Make it a foodie weekend and head north to North Conway or west to Keene – there are lodging specials in those locales.

The Margarita Grill in Glen is not a newcomer – owner Corrine Rober’s parents opened the eatery in 1983 but the restaurant and staff have a new attitude. They got serious about environmental concerns and were recently named an “Environmental Champion” by the New Hampshire Sustainable Lodging and Restaurant Program for their waste reduction, water conservation, energy efficiency and use of local and organic food products. It was the latter that has brought them more accolades and a sense of pride for the menu.

Recently Corrine applied for and was granted the use of the label “Certified Local” by the New Hampshire Farm to Restaurant Connection. This is no small matter. The application process is a bit tedious and strict. A variety of categories are considered for review including the use of local produce, dairy and meats, but additional points can be earned for the use of “value added” products, such as local jams and smokehouse meats. The application fee is nominal, but applicants have to be willing to open their kitchens to volunteer “inspectors” that need to verify the application. Points needed to pass certification can be earned in various categories so it is the total effort that is judged. For instance, maybe local meats are difficult to procure but local cheese is readily available. Finally, you get points for touting your relationship with local farmers by posting a chalkboard or otherwise making diners aware of your existing relationships.

Corrine’s chefs, Bud Selmi and Lisa Raymond, have picked up the ball and have new playground rules for developing recipes. Recently Raymond created a palate-perfect sticky rib with the liqueur Root as a base flavor. Root, Snap and Rhub are products developed by Steven Grasse, a Tamworth summer resident with plans to distill the product locally.

Corrine has contracted organic grower Pork Hill Farm in Ossipee to plant pepper, cilantro, tomatoes and more. Contract growing is a way to encourage farmers to diversify their crops, besides offering them peace of mind. Knowing that they have a market for a hillside of Italian arugula, they can plant with confidence. In Portsmouth, Black Trumpet owner Evan Mallet takes full advantage of contract growing on the Seacoast and encourages his farmers to plant heirloom varieties as well.

Besides their commitment to sustainability, the Margarita Grill has a lot to offer. Corrine knows her tequilas, having been in the business since she was kneehigh to a cactus. Just as important, the margaritas are made with fresh-squeezed limes and grapefruit for a true tang.

Not everything on the menu is covered with cheese. Healthy options include a roasted vegetable salad ($6), a pan-fried vegetarian quesadilla ($9.76 half, $16 whole) and their Baja fish taco with grilled tilapia, jalapeno tartar sauce and a side of red grape pico de gallo ($12 for one, $17 for two).

The mandatory sides for a Southwestern-inspired restaurant, beans and rice, are not just plops of plain beans and rice to fill out the plate. Here, you will want to eat them. The Aztec rice is a mixture that includes wild rice and cumin and the Honey Rum Black Beans speak for themselves – a little later, ha ha.

A smoker out back provides the mandatory BBQ. The pork ribs I tried were spectacular, with a perfect complement of sweet and tangy while falling off the bone. Nothing is just ordinary at this Glen eatery. The salsa has cranberries, the turkey is roasted or smoked on site. Feel you need to spice it up? Pour on Chef Bud Selmi’s award-winning Sizzlin’ Sauces. Oh, yeah, the desserts are homemade too and there’s local art on the walls. Corrine’s sister’s work is especially nice. Her super-close paintings of flowers and vegetables are well executed and available as giclée prints.

There is much to love here and with the added incentives of prix-fixe menus and better weather, it’s time to put the rubber to the road.

More photos from the Margarita Grill in Glen, NH.

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Ring of Honor World Television Campion Eddie Edwards & Monday Night Mayhem’s Todd Vincent

Posted in Sizzlin News, Testimonials with tags , , , , , on December 1, 2010 by sizzlinsauces

Eddie and Todd with Sizzlin Sauces

“Ring of Honor World Television Campion Eddie Edwards & Monday Night Mayhem’s Todd Vincent (“The Chairman of the Board”) getting you ready for the 2010 holiday season with Sizzlin Sauces.”

The year end Sale Continues! Get 15% off any item on our web site! This includes our very popular “Hot Sauce of the Month Club” featuring our Award Winning Hit Sauces 36 National Awards to date and counting! The ultimate gift for your favorite Hot Sauce Fan, the gift that keeps giving Month after Month! Enter: Monday Night Mayhem in the discount code box for the 15 % Christmas 2010 discount! Check out all of Award Winning Products!

All Hot sauce of the Month orders still receive FREE SHIPPING along with the 15% discount: 2 Award Winning Hot Sauces each month delivered to your favorite Hot Sauce Fan!

Happy Holiday’s form Sizzlin Sauces and Monday Night Mayhem!
You may enjoy this recipe and others with the greatest gift of all time for You or your favorite Hot Sauce Lover!

The perfect gift that keeps on giving Month after Month after Month!

The Sizzlin Sauces “Hot Sauce of the Month” TWO hot sauces delivered to your door each month: 3 month, 6 month and 12 month subscriptions available. FREE AWARD WINNING HOT SAUCE with the 12 month subscription!

Also watch for our upcoming recipe contest to be announced very soon on The Award Winning Radio Show: Monday Night Mayhem: Your Home for Wrestling Radio. One lucky fan who submits the winning recipe using one of our Award Winning Sauces will receive a subscription to our Hot Sauce of the Month Club!

Also check out our newest Radio Promo:


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Sizzlin Sauces On The Road:

Posted in Sizzlin News, Testimonials on October 21, 2010 by sizzlinsauces

Monday Night Mayhem’s Big Mosh & “The Chairman of the Board” Todd Vincent With NFL Hall of Famer Jim Kelly & His Wife/New York Times best-selling author Jill Kelly!
 If you are looking for a great deal go to Sizzlin Sauces: FREE HOT SAUCE and FREE SHIPPING for the “Hot Sauce of the Month Club” !


Chef Bud

Sizzlin Sauces LLC

Winner of 36 National Awards and Counting!

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2011 Scovie Awards

Posted in Sizzlin News, Testimonials on October 20, 2010 by sizzlinsauces


Here are the results from the Scovies.  Your wins were:

2nd Place,Hot Sauce,Fruit, for Creepin’ Quag Hot Sauce

1st Place,Hot Sauce,Habanero, for Spittin’ Fire Hot Sauce

1st Place,Hot Sauce,Louisiana-Style, for Papa Jack’s Buffalo Hot Sauce

Again, congratulations!

Emily DeWitt

Scovie Awards Co-Producer

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Hot Sauce Guru reviews Spittin Fire Hot Sauce

Posted in Sizzlin News, Testimonials, Uncategorized with tags , , , , on April 30, 2010 by sizzlinsauces

Mike:  Spittin Fire Hot Sauce from Sizzlin Sauces has an orangish color and a little texture to the sauce.  This hot sauce has some small chunks in the sauce.  Spittin Fire Hot Sauce is one of Sizzlin Sauces’ regular hot sauces.  They also have another version of this sauce that is supposed to be hotter and has XXX on the label.  This hot sauce had more heat than I had expected so I am looking forward to sampling the XXX.  This sauce also had a very good flavor and would go very well with chips, chicken, and eggs.  The habanero pepper flavor is very subtle in this hot sauce and the garlic is much more noticeable.  I am rating this sauce a 5 out of 10 on the heat scale.

Josh:  Spittin Fire Hot Sauce contained more heat than what I had expected.  I liked the flavor of this habanero hot sauce, but the heat was definitely surprising.  I think this hot sauce would go great on chicken or any type of meat.  Sizzlin Sauces has many other sauces including some spicier ones that we will be sampling in the near future, stay tuned!  I am rating this hot sauce a 6 out of 10 on the heat scale.″></param><param

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Recent comment from: Brian Mattias Exeter RI

Posted in Sizzlin News, Testimonials with tags , , , , , , , , , on March 4, 2010 by sizzlinsauces

Recent comment from: Brian Mattias Hi folks – After my eyes were rolling back in my head last night dipping a grilled pork chop, I just had to send y’all a note. To echo some other ‘testimonials’, your Creepin’ Quag is simply an outstanding, amazingly wonderful concoction!!! I’ve never had anything quite like it. Kudos to Chef Bud & your crew! To quote Guy Fieri, this one’s “off the hook!!” CRAZY good stuff!! Can’t wait to try some of the others I just discovered on your site here…

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