Seven Chefs, One Sauce: A Feast With Tabasco

Cooking is art. And for great art you need inspiration. Ask any great chef on this planet (from your mom to the pros) and they’ll tell you that ingredients inspire them: whether it’s fresh produce at a local market or a staple in their pantry, there’s always one special ingredient that sparks the creative process. On a recent trip to Avery Island (Louisiana), seven talented chefs from Toronto journeyed to the birthplace of Tabasco to roam through pepper fields, awaken their taste buds with pepper mash and learn more about the family behind one of America’s greatest exports. Inspired by the sauce, they created tantalizing dishes as an homage to Tabasco. Here’s what they proudly served to a roomful of wide-eyed food lovers at an event in Toronto last week…

Chef Anthony Walsh (Canoe) – Fogo Island Crab and Duck Gumbo, Salted Tabasco Sauce, Corn Bits.

Chef Scott Vivian (Beast) – Boudin Balls with Tabasco Sauce, Pickled Celery, Chilled Collard Greens, Potlicker Aioli.

Chef Nick Liu (DaiLo) – Avery Island Salt-Cured Smoked Pickerel with Tomato & Tabasco Sauce Dashi, Pickled Honey Mushrooms and Wasabi Garden Peas.

Chef Chris Brown (Citizen Catering) – Avery Island Salt Crusted Wild Boar, Biscuit, White Gravy, Slaw.

Chef Bert Alépée (The Tempered Room) – Croissant Po’boy, Tabasco Chipotle Sauce, Pulled Chicken, Apple Rémoulade.

Chef Dustin Gallagher (Peoples Eatery) – Olive Oil Corn Cake, Corn Sorbet, Salted Tobasco Sauce, Carmel Corn.

Could there be a more versatile sauce out there?! I’m not sure…All I know is that Tabasco (aka cajun ketchup) is one of the few sauces in the world that can be found in almost every kitchen. And to me, that is a true testament to its taste and quality. Inspiring home chefs, professional chefs and bartenders with one sauce seems unimaginable, but somehow the McIlhenny family has done so for 150 years. And my stomach thanks them for it.