Bite of the Best

In 1989, McIlhenny Company established the Tabasco Community Cookbook Awards, a program dedicated to honoring non-profit organizations and the outstanding cookbooks they create to raise money for local charities and causes. Since the program’s inception, almost 275 exceptional books – which play a pivotal role in chronicling and preserving local culinary traditions – have been honored, and nearly $100,000 been awarded to assist these organizations in their fundraising efforts.

• First pace national winner: “My Mama Made That…Virginia Favorties,” a cookbook published by The Junior League of Hampton Roads in Newport News, Virginia,
• Second place national winner:, “Herbal Cookery: From the Kitchens and Gardens of the St. Louis Herb Society,” comes from the St. Louis Herb Society in Missouri
• Third place national winner:  “Olives, Feta, Phyllo & More” from Holy Trinity Greek Orthodox Cathedral in Toledo, Ohio
• The Eula Mae Doré Louisiana Heritage Award, bestowed upon a Louisiana organization whose cookbook celebrates the culinary traditions and history of The Bayou State: “Crescent City Farmers Market Cookbook,” published by marketumbrella.org in New Orleans

The awards also honors the following cookbooks in specific regions of the country:

• Mid-Atlantic regional winner: “Stories, Food, Life,” created by the North County Public Radio in Canton, New York.
• Midwest regional winner: “Entertaining at Terrace Hill,” created by the Terrace Hill Society in Des Moines, Iowa.
• New England regional winner: “Tastes & Traditions,” created by the Jewish Community Center of Greater New Haven, in Woodbridge, Connecticut.
• South regional winner: “Day in the Country,” created by Chapel of the Cross Episcopal School in Madison, Mississippi.
• Southwest regional winner: “Treasures from the Bend,” created by the Fort Bend Junior Service League in Sugar Land, Texas.
• West regional winner: “Beyond the Bull” created by Pendleton Round-Up Centennial Committee in Pendleton, Oregon.

- Guest contributor