Here There and Everywhere

Expat wanderer

Defending the World Against Bland Food

One of our life dreams came true when we were able to visit Avery Island and the McIlhenny Company. Tabasco sauce is on every table in almost every restaurant in the South, right along with the salt and pepper. When AdventureMan was serving in VietNam, soldiers had a tiny bottle of Tabasco in each ration, to spice up the food. The quote “defending the world against bland food” gave me a big grin. Rest in Peace, Paul C.P. McIlhenny. (This is from AOL News/Huffpost today)

00averyislandsamplebar

Paul C.P. McIlhenny Dead: CEO Of Tabasco Company Dies At 68

AVERY ISLAND, La. — Paul C.P. McIlhenny, chief executive and chairman of the board of the McIlhenny Co. that makes the trademarked line of Tabasco hot pepper sauces sold the world over, has died. He was 68.

The company, based on south Louisiana’s Avery Island, said in a statement that McIlhenny had died Saturday. The statement, released Sunday, credited McIlhenny’s leadership with introducing several new varieties of hot sauces sold under the Tabasco brand and with greatly expanding their global reach.

McIlhenny was a member of a storied clan whose 145-year-old company has been producing the original world-famous Tabasco sauce for several generations, since shortly after the Civil War. The statement said McIlhenny joined the company in 1967 and directly oversaw production and quality of all products sold under the brand for 13 years.

Under his management, the company experienced years of record growth in sales and earnings, according to the company.

McIlhenny also worked to develop an array of items that could be marketed and emblazoned with the Tabasco logo: T-shirts, aprons, neckties, stuffed toy bears, and computer screensavers, the Times-Picayune of New Orleans noted. The newspaper first reported the death and noted that McIlhenny was an executive with a keen sense of humor, quipping days before he reigned as Rex, the King of Carnival, for Mardi Gras in 2006: “We’re defending the world against bland food.”

The Times-Picayune said he had taken up the post of company president starting in 1998 before adding the title of CEO two years later. It added that his cousin, Tony Simmons, took over as president last year.

“All of McIlhenny Company and the McIlhenny and Avery families are deeply saddened by this news,” said Tony Simmons, president of McIlhenny Company and a McIlhenny family member, in the company’s statement.

He added: “We will clearly miss Paul’s devoted leadership but will more sorely feel the loss of his acumen, his charm and his irrepressible sense of humor.”

The statement said McIlhenny led the way on new brand merchandising, taking an instrumental role in the company’s catalog business of licensed merchandise. He also was a driving force behind the growing global reach of Tabasco products, today sold in more than 165 countries and territories.

The company said McIlhenny, at the time of his death, was also a company director. He was a sixth-generation member of the family to live on Avery Island and among the fourth generation to produce the Tabasco brand sauce on Avery Island, where patriarch Edmund McIlhenny had founded the company in 1868.

Born on March 19, 1944, he grew up in New Orleans and spent much of his childhood moving between New Orleans the family compound on Avery Island, according to The Times-Picayune.

Reports noted he also had been an impassioned board member of America’s Wetland Foundation because of his longtime interest in preserving south Louisiana coastlines crumbling under the onslaught of decades of erosion.

Attorney Edward Abell called his friend McIlhenny “a well-known figure.”

“It really kind of puts us on the map here,” Abell said, “because the Tabasco products are known all over the world.”

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February 25, 2013 - Posted by | Adventure, Biography, Cooking, Cultural, Entrepreneur, ExPat Life, Food, Road Trips, Travel | , ,

4 Comments »

  1. intlxpatr

    It seems that in the the South good things come in a bottle :
    Coke Cola
    Tabasco
    and
    Southern comfort (kidding, just kidding)

    Comment by daggero | February 26, 2013 | Reply

  2. Pepper Vinegar
    BBQ Sauce
    Wild Turkey
    Remoulade
    Fresh orange juice . . . .

    The list goes on, my friend!

    We even have Vimto!

    Comment by intlxpatr | February 26, 2013 | Reply

  3. Intlxpatr :

    i had to google Remoulade

    I wonder if i can get some at Sultan center

    Comment by daggero | March 1, 2013 | Reply

  4. My friend! You don’t have to make a trip to the Sultan Center for a commercial version! It is an easy sauce to make on your own, many variations available online, here is one from:

    http://www.simplyrecipes.com/recipes/remoulade_sauce/

    Remoulade Sauce Recipe
    Prep time: 10 minutes
    If you don’t have any pickle juice on hand, use a little lemon juice or vinegar.

    Remoulade:

    1 1/4 cups mayonnaise
    1/4 cup mustard (Creole mustard if possible)
    1 Tbsp sweet paprika
    1-2 teaspoons Cajun or Creole seasoning
    2 teaspoons prepared horseradish
    1 teaspoon pickle juice (dill or sweet, your preference)
    1 teaspoon hot sauce (preferably Tabasco)
    1 large clove garlic, minced and smashed
    METHOD
    Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

    Yield: Makes about 1 1/2 cups.

    Here is an alternative, made from scratch, the best way:

    2 large egg yolks
    1 tablespoon Dijon mustard
    1 cup vegetable oil
    1 teaspoon Louisiana-style hot sauce, such as Tabasco
    1 teaspoon Worcestershire sauce
    1 tablespoon freshly squeezed lemon juice
    1/4 teaspoon kosher salt
    1/8 teaspoon ground white pepper
    2 teaspoons minced capers
    2 teaspoons minced shallots
    1 1/2 teaspoons minced fresh tarragon
    1 teaspoon minced fresh Italian parsley
    2 teaspoons minced red bell pepper

    Process:

    In a blender, whirl egg yolks and Dijon mustard until eggs are broken up and evenly blended. Continue blending and slowly add oil by pouring it in drip by drip, and then in a thin stream.

    Once all the oil is added, whisk in Tabasco, Worcestershire, lemon juice, salt, and pepper until well incorporated.

    Mix in capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Garnish with the remaining bell pepper and serve.

    If all else fails, I bet you can find it at Dean and DeLuca

    Comment by intlxpatr | March 1, 2013 | Reply


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