BY JENNIFER VELEZ – The Coronado Times – February 9, 2022 The culinary journey of Clyde Van Arsdall IV began out of necessity, when he had to follow his mom’s rule that if he had a special food request, he had to cook it with her. If he didn’t want to participate, then she chose…
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BY COREE CORNELIUS – The Coronado Times – November 12, 2017 Clyde Van Arsdall IV, a 1987 graduate of Coronado High School, is a professional chef who knows all too well how stressful and overwhelming the holiday season can be for those who are hosting big meals such as Thanksgiving dinner. While the upcoming holiday is supposed to be…
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BY CLAIRE BRYAN – The San Diego Union Tribune – August 6, 2014 Twenty years ago, Clyde Van Arsdall created his first all-natural habanero hot sauce for a contest at Lexington Market in Baltimore. In May, the KnB Wine Cellars executive chef moved his expanding sauce business from a small catering space to a factory in…
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When Executive Chef Clyde Van Arsdall first ground and bottled his habanero chili hot sauce (originally called “Orange Crush”) for friends and family in Coronado and San Diego, he had no idea that twenty years later he would be refining the recipe and rolling out a line of handcrafted hot sauces nationally for his own…
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BY KRISTEN CLOUD – The Shelby Report – June 4, 2014 When Executive Chef Clyde Van Arsdall first ground and bottled his habanero chili hot sauce (originally called “Orange Crush”) for friends and family in San Diego, he had no idea that 20 years later he would be refining the recipe and rolling out a…
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BY NATE MARTINS – San Diego Magazine – March 25, 2013 A little more on Chíngón Hot Sauce, which we featured in the mag proper this month because, well, we have more space on the internets. Like all the worthy slang, chíngón can’t really be translated to English. Owner and creator Clyde Van Arsdall is OK with the loose translation…
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