Even in rural Iowa I remember a bottle of tobasco ALWAYS in the kitchen cabinet as far back as memory goes.  A true piece of Americana.

Edit – spelling.  Hard.

First, we have to get through Mardi Gras(Feb 9th).  My guess will be Scrumptious Chef.  This reminded me of years ago when my dad toured Avery Island with his AARP group and seeing the inflated prices of the bottles in their country store, he remarked, and probably po the staff by telling them how much cheaper he could get the sauce back home at his local grocery.

The Restaurant opened last fall and the Museum opens next week.

If you’ve never been to Avery Island, LA, then you’re missing a nice experience.

“Make plans to visit Avery Island, La.

Having already created http://www.eater.com/2015/8/8/9120861/tabasco-opening-cajun-restaurant-1868-avery-island a restaurant based on the idea that people love hot sauce, iconic Louisiana brand Tabasco is going one step further. The McIlhenny Company, which produces the famous pepper sauce, is almost ready to launch its new museum, a spokesperson tells Eater. It will open next week adjacent to the company’s restaurant and headquarters on Avery Island.

Officially dubbed the Tabasco Sauce Visitors Center, the new venue “will feed fans’ curiosity with an inside look into the world of Tabasco  from when the sauce was first created over a century ago, to how it’s made today and how it has impacted the culinary world.” The formal opening is scheduled for Tuesday, February 2.

The McIlhenny Company opened its Tabasco-inspired restaurant, called 1868 (the year the company was founded), in August. The eatery and forthcoming museum are part of a major expansion to help celebrate the company’s impending 150th anniversary. At 1868, every dish on http://www.tabasco.com/objects/pages/avery-island/visitor-information/pdfs/restaurant-1868-menu.pdf the menu, unsurprisingly, contains Tabasco sauce. The cuisine is straight out of a Cajun and Creole cookbook  again, no surprise here.”

SOURCE: http://www.eater.com www.msn.com 

ALSO:”The company is bringing back tear-inducing, all-access tours of the hot sauce headquarters.Tabasco sauce will receive the full Cajun treatment on Monday when the spicy condiment maker unveils a new sauce-inspired restaurant at its Avery Island, Louisiana headquarters. The McIlhenny Company, which makes Tabasco, is launching the restaurant called 1868 (the year Tabasco was founded) as part of a major expansion of its visitor center, http://theadvocate.com/news/12963276-123/tabasco-headquarters-at-avery-island according to The Advocate. The revamp will help mark the company’s 150th anniversary.

“We’re going to be able to smell it and choke on it and cry from it again.”

Visitors will find Cajun dishes like jambalaya, pepper jelly boudin, and Cajun crawfish nachos, and raspberry chipotle ice cream on 1868’s menu with different flavors of Tabasco incorporated into the recipes, http://www.eater.com/2014/3/17/6261151/watch-a-rare-look-inside-the-tabasco-sauce-factory reports The Advertiser. The company plans to eventually expand into international cuisines, encouraging foreign visitors to incorporate the vinegar-pepper sauce into their home cooking.

In addition to the restaurant, the McIlhenny Company is rolling out a new museum that highlights five generations of Tabasco history, as well as expanding tours of the hot sauce headquarters. Apparently Tabasco ended all-access tours of the facilities in the 1980s during a time of heightened concerns over product contamination. Since then, tours have continued but on a much more limited basis. The new tours, set to begin later this year, promise to make visitors feel the heat with trips to the barrel rooms where the sauce is aged for three years. “We’re going to be able to smell it and choke on it and cry from it again,” says Linda Clause, manager of the Tabasco Pepper Sauce visitor center. 1868 swings open Monday, 8/8/15 at 9 a.m.
In the meantime, brush up on your knowledge of one of America’s spiciest and http://www.eater.com/2014/3/17/6261151/watch-a-rare-look-inside-the-tabasco-sauce-factory most prolific exports.

 SOURCE: http://www.eater.com www.eater.com 

Who will be the first to review the Restaurant and Museum?

[,12,826931,0,39745,68.99.244.151
826930,666249,826929,2016-01-28 23:37:53.167000000,Re:What’s For Dinner TONIGHT…???”

Crystal’s fine with me. I like Tabasco in eggs and on BBQ. But, for everyday hot saucing I’ve always been a Trappey’s fan. Any of their hot sauces will do for me. Bull Sauce, Louisiana Hot, whatever. I like the vinegar twang from it.

I’m a Crystal girl too, Tabasco is way too hot for me.