Food Fight

Sriracha is the fire-hot sauce made of red chili paste and garlic. You know, the one with the green lid and the rooster on the front of the bottle. Hyper-literally, Sriracha translates to “Sauce of the Glorious Ruler,” and FLL magazine tends to agree with this divine definition. It is a pretty darn glorious sauce to pour on, well, everything. Turn the pages to see what our favorite local chefs have doused in this well-celebrated sauce.


28-30 East King Street • Lancaster, 17602

(717) 393-4000 •

Chef Joe Finerty pairs a refreshing cocktail with his Sriracha Pork Banh Mi Sandwich. Sweet candied Sriracha pork belly, smoky Korean pulled pork, and pickled daikon and carrots are piled high and finished with jalapeno, cilantro, and Sriracha-honey mustard. We ended up slapping the Asian slaw right on the sandwich! The paired cocktail is called the Richy Rich, and is made with cilantro-lime vodka, Saint Germaine, a splash of club soda, and Rijuice’s Million Bucks.



2400 Willow Street Pike • Lancaster, 17602

(717) 464-2711 •

Chef Patrick Donahue serves up a Seven Gates Tempura Battered Soft Shell Crab. Our secret ingredient makes its appearance in the apple fennel slaw beneath the crab, and also in the remoulade which is drizzled on top of the dish. The slaw is made with cabbage, honeycrisp apples, fennel, red onion, parsley, cilantro, a little vinegar and mayo, and Sriracha. The overall crispy kick of the dish is a great way to refocus after a long day.



201 North Queen Street • Lancaster, 17603

(717) 490-6932 •

Chef Mike Casey dishes up something a little exotic: Sriracha Brown Sugar Braised Octopus. The delicious, edible tentacle is placed on top of coconut rice with baby bok choy and red curry sauce. He first marinates the octopus in soy sauce, garlic, brown sugar, and Sriracha. Since octopus is a firm creature, it is crucial to boil it for a couple hours before braising on low heat, according to Chef Casey. The flavor was outlandish!



605 Richmond Drive, Suite 109 • Lancaster, 17601

(717) 208-3668 •

Chef and Sous Chef Tim Miller and Becky Frankowski create their own take on Black Forest Cake. A homemade mini three-layer chocolate cake is enrobed in semi-sweet whipped cream. Between each layer are cherries which have been soaked in brandy and Sriracha. The rich ganache is made with dark chocolate, ginger, a pinch of chili flakes, and Sriracha. Finished with natural cherry sauce, who would have ever thought rooster sauce could be morphed into something sweet and delicious?


Photos by Will Marks