Dinner with 7 of Toronto’s Top Chefs + TABASCO

Photo by: Jessica Blaine Smith | http://jbsmithphotography.com

By: Jessica Blaine Smith

Everyone’s favourite hot sauce plus seven of Toronto’s top chefs? You bet I was in when I saw the invitation in my inbox! And what an awesome night it was. TABASCO and the Group of 7 Chefs teamed up for a spicy evening at Propeller where we were spoiled with some incredible food and drink.

Photo by: Jessica Blaine Smith | http://jbsmithphotography.com

The space was transformed to feel as though we were in the South, specifically Avery Island, Louisiana which is the birthplace of TABASCO® and where it is still made and aged today. Spanish moss was hung from the ceiling and everything was illuminated in red. I loved the moodiness of it all.

Photo by: Jessica Blaine Smith | http://jbsmithphotography.com

The Group of 7 Chefs is a collective of Toronto chefs that include Chris Brown (Citizen Catering), Scott Vivian (Beast), Bertrand Alepee (The Tempered Room), Nick Liu (DaiLo), Dustin Gallagher (Peoples Eatery), Steve Gonzalez (Valdez) and Anthony Walsh (Canoe). The chefs recently visited Avery Island to see what TABASCO® is all about and returned to the city inspired to create some awesome dishes for the night dubbed #feedyouroriginal.

Photo by: Jessica Blaine Smith | http://jbsmithphotography.com

All cocktails included TABASCO® and the knockout ones were definitely the Jalepeño Mojito and the Smoked! Caesar (served with Walter Caesar mix, of course!).

Photo by: Jessica Blaine Smith | http://jbsmithphotography.com

But the food, oh, the food. It was fun to see how creative the chefs got with their dishes and no two were alike. I loved Nick Liu’s Lobster Boudin which was served with Tomato & TABASCO® Dashi, Pickled Honey Mushrooms and Wasabi Garden Peas. I could have eaten ten of these. (Hey, Nick! Put this on the menu at DaiLo!)

Photo by: Jessica Blaine Smith | http://jbsmithphotography.com

I also loved Dustin Gallagher’s dish which included Olive Oil Corn Cake, Corn Sorbet, Salted TABASCO® and Caramel Corn. Oh yes!

Photo by: Jessica Blaine Smith | http://jbsmithphotography.com

I feel like TABASCO® is a staple in every home. It was the only hot sauce that was in my house growing up. It seems to always be around but I didn’t know that much about it until I did a little research.

Tabasco-pop

From that, I learned:

  • TABASCO® is available in 180 countries. It is even available in Cuba. I saw it there in a grocery store last year and was blown away since it was the only American product on the shelves.
  • TABASCO® has been around since 1868 and is made by McIlhenny Co. It’s basically a family company and five generations have worked there.
  • The pepper mash for the original sauce is aged in barrels for up to three years. There is no rushing the process which is why it’s so darn good.

Tabasco-Caesar

At the end of the night, we were sent away with a bag filled with all things TABASCO®. I went home and promptly made a TABASCO® Bloody Mary complete with spicy beans for my husband and I. He may be the bartender in our house, but he approved of my concoction!

Tabasco

WIN This! Tabasco is giving away a Grand Prize VIP Trip for two to Avery Island for the full Tabasco experience and weekly prize packs containing a selection of Tabasco Pepper Sauces, Marinades, Condiments, 7 Pepper Sauce Caddy, oven mitts, and a distressed t-shirt. More info here on the Feed Your Original contest