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Culinary Tabasco » Tabasco Renaissance
Though marketed since 1868 under a Tabasco®
brand that remains headquartered in Avery Island,
Louisiana, the culinary use of the Tabasco® pepper
dates back much farther. Even the French have long
taken advantage of the South American pepper variety
in time-honored purees and marinating sauces.
"Growing up in Louisiana," Chef Thomas Wolfe
says, "we put Tabasco® on anything that tasted limp."
The proprietor of Peristyle and Wolfe's of New
Orleans (touted among the city's "Best New Formal
Dining Restaurants"), he's now maintaining the pepper
tradition while advancing Tabasco® to whole
new levels. Honored in 2003 as a "Rising Star Chef of
New Orleans," Chef Wolfe helped develop new
recipes for a Tabasco® product line stretching far
beyond hot sauce to include a slew of cooking and
marinating sauces along with Tabasco® mustards,
Tabasco® mayonnaise, and even Tabasco®-flavored
pickles.
Employing the Tabasco® arsenal in everything
from soaking scallops and oysters to Tabasco-based
mole sauces and garlic "glacages," Chef
Wolfe even used one of Tabasco's® hottest offerings to create a "Habanero-Mango Ice Cream." The
renowned chef recalls, "I had to admit, it turned out to be a fabulous combination."
With a multi-lingual website displaying dozens of new products alongside exciting recipes, ranging
from entrees and appetizers to Tabasco® mixed drinks and Tabasco® desserts, the product is
arguably amidst a modern-day renaissance. - BM
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