Visitors to New Mexico are familiar with October's Balloon Fiesta, but increasingly, travelers are finding unexpected warmth at Albuquerque's second-biggest event, held in the cold month of March -- in the form of the National Fiery Foods & Barbecue Show. The National Fiery Foods & Barbecue Show brings together top experts, manufacturers, buyers and fiery food lovers from every corner of the globe. The event returns to the Sandia Resort and Casino March 5-7, 2010, and expects a record number of attendees and showcased products.

The National Fiery Foods & Barbecue Show is unique among trade shows because it offers a public component. Show producer Dave DeWitt has always found a benefit in creating public hours for his event. "For smaller craft producers, having retail hours with public sales allows them to recoup the costs of doing a trade event," notes DeWitt. "However, for wholesale buyers, the benefit is more subtle. Many of our buyers come to the public hours to see how the public reacts to new products and to help adjust their buying plans."

DeWitt brings to the show not only years of experience, but the reputation as the world's pre-eminent expert on chilies. With over 30 books on the subject, DeWitt has recently launched his latest project, "The Complete Chile Pepper Book," in conjunction with Paul Bosland.

For more information on the National Fiery Foods & Barbecue Show, or for pertinent information on any aspect of the industry, visit the Fiery Foods and Barbecue SuperSite at www.fiery-foods.com. This comprehensive, easy-to-navigate site features thousands of fantastic recipes, the latest news in barbecue, grilling and smoking, and unparalleled information on chilies from around the world.