From 7:00 p.m. until 8:00 p.m.
Join Dann Woellert on a deep dive into the history of America’s first Louisiana-style hot sauces. Starting with the earliest brand, Tabasco, we will explore the history of Trappey’s, Buillard’s, Frank’s, Louisiana, and Crystal – one of which has a Cincinnati connection. All were made within miles of each other centering in New Iberia, Louisiana, and sparked today’s explosive growth of the hot sauce condiment category. Amongst the thousands of American hot sauces today, these six speak to the origins of heat in American cuisine. The presentation will end with a progressive Scoville tasting and comparison of each sauce to learn their distinct nuances.
Dann Woellert is a Food Etymologist, studying the origin of our food customs and regional dishes. From discovering the region in northwest Germany where our Goetta originated, to breaking down the Cincinnati style three-way, Dann takes us on a journey of discovery and connection to our ancestors. For the last decade he has curated the blog Dann Woellert the Food Etymologist and has written eight books about Cincinnati Food History. He has recently been in five episodes of Season 4’s Food that Built America on the History Channel (streaming on Hulu and Amazon). He’s a history preservationist and is closely tied to several local organizations including the Delhi, Cheviot, Westwood, Price Hill, Milford, Loveland and Green Township Historical Society, the German Heritage and Over-the-Rhine Museums, and the Brewery Heritage Trail. Dann also teaches at UC’s Communiversity and has been seen dressed in Civil War uniform, as St. Nicholas, and as beer baron Fred Linck around town.