Tabasco
#BREAKFREESUMMER
TABASCO® kicks-off summer and celebrates the opportunity to meet in person again with the Break Free Brunch Crawl
I want to break free
Running for 8 weeks, until August 30th, the TABASCO®’s Break Free Brunch Crawl not only provides foodies with new taste experiences that put a saucy spin on typical brunch dishes, but participants can also enter to win one of fifty-six $100 restaurant gift cards so they can soak up every bit of summer fun now that dining-out is back on the table.
To participate:
- Take a photo of your ice-cold Caesar (made at home or purchased at a restaurant) raised in a toast to being able to hang with friends and loved ones again.
- Post the photo to Instagram or Facebook with the hashtag #breakfreesummer.
- Tag one of the four participating restaurants, for a chance to win a gift card at that location.
Contest is open to Canadian residents only (excluding Quebec). Must be 19 years and older to participate. Seven (7) winners will be announced weekly on Wednesdays for a period of 8 weeks. Winners will be contacted via direct message. Contest ends 08/31. This contest is not sponsored or affiliated with Instagram or Facebook.
The BRUNCH CRAWL:
TABASCO® has partnered with more than 190 restaurants across the country including Sunset Grill, The Pickle Barrel, Ricky’s All Day Grill and Cheese Curds: Burgers and Poutinerie to offer their diners an exclusive, palate-pleasing Break Free Brunch dish. Turn up the heat and the flavour when it comes to what’s for brunch this summer with these chef-approved recipes taken straight from the TABASCO® Break Free Brunch Crawl lineup.
Grilled 12-grain bread, Swiss cheese, avocado, sautéed spinach, tomato and two poached eggs. Served with berries, TABASCO® Brand spiked hollandaise sauce and a mixed greens salad.
Cheese Curds's
Scorpian Burger
Cheese Curds’ famous burger with a splash of TABASCO® Brand Scorpion Sauce, the brand’s hottest sauce yet. Culled from the flames of flavor, this fiery sauce features a mix of scorpion peppers, guava, and pineapple—all blended with a splash of TABASCO®.
Need inspiration to make
your Ceasar?
Hot dog caesar
- 1 lime wedge
- Celery salt, to taste
- 1 ½ oz. Crystal Head Vodka
- ¼ – ½ tsp. (1.25 – 2.5 mL) TABASCO®
Sauce (or to taste) - ½ oz. pickle juice
- ½ tsp. (2.5 mL) Worcestershire sauce
- 5 oz. ClamatoTM
Method: Rim a glass with fresh lime and celery salt. Add Crystal Head Vodka, TABASCO® Sauce, pickle juice, Worcestershire sauce and Clamato. Stir to mix and garnish with a sidecar of dill pickle and ketchup chips, or a mini hot dog if you prefer.
East Coast caesar
- 1 lime wedge
- Celery salt, to taste
- 1 ½ oz. Canadian Whisky
- .5 – 1 tsp. (2.5 – 5 mL) TABASCO®
Chipotle Sauce - ¼ oz. maple syrup
- 2 tsp. (10 mL) Worcestershire sauce
- 5 oz. ClamatoTM
- 1 slice bacon, for garnish
- 3-5 cheese curd, for garnish
Method: Rim a glass with fresh lime and celery salt. Fill with ice and add Canadian whisky, TABASCO® Chipotle Sauce, ¼ oz. maple syrup, Worcestershire sauce and Clamato. Stir to mix. Garnish with a slice of cooked bacon wrapped around several cheese curds and secured with a skewer.
West Coast caesar
- 1 lime wedge
- Chinese Five Spice, to
- 1 oz. gin
- ½ oz. sake
- ½ – 1 tsp (2.5 mL – 5 mL) TABASCO®
Green Jalapeño Sauce - 1 oz. celery and cucumber puree**
- 5 oz. ClamatoTM
- 1 cucumber maki or 1 cucumber
spear, for garnish - 1 slice bacon, for garnish
• 3-5 cheese curd, for garnish
Method: Rim a glass with fresh lime and Chinese Five Spice (or sea salt). Fill with ice and add gin, sake, TABASCO® Green Jalapeño Sauce, celery and cucumber puree and Clamato. Stir to mix and garnish with a cucumber maki, or a cucumber spear.
*Optional: substitute with sea salt.
**To make the puree: peel and chop one cucumber and three celery stalks. Blend in a blender and strain through a sieve for 10-20 minutes, pressing down to extract juices. Discard solids and reserve juice. Keep chilled.
