Frank’s RedHot and The Five Original American Hot Sauces

Join Dann on a deep dive into the history of America’s first Louisiana-style hot sauces, starting with the first, Tabasco and exploring the history of Trappey’s, Buillard’s, Frank’s, Louisiana, and Crystal. 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 thousands of American hot sauces today, these six speak to the origins of heat in American cuisine. The presentation will end in a progressive Scoville tasting and comparison of each hot sauce to learn their 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. 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.

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