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
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