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The Great American Race and Tailgate

Samantha Moreau — Mon, 22 Feb 2010 17:00:00 GMT

The Tony's Tailgate team was lucky enough to be in Daytona for the biggest race of the NASCAR season, the Daytona 500.If you are not a NASCAR fan, then you need to know that there are a few series in NASCAR, the Camping World Truck series, the Nationwide Series (stock cars) and the main event the Sprint Cup series. Our team was excited to be able to share our Creole cuisine and hospitality with all of the racefans over the weekend.

Both mornings were cold and windy, but the die hard Tailgate team was up and ready for the challenge of cooking in near freezing temperatures. We were prepared for any hunger with Tony Chachere's Jambalaya Dinner Mix, Creole Fries and King Cake for all to enjoy. As a team, we have participated in so many tailgates in our home region, that we have gotten really accustomed to hearing all of the praise for all of our products, this tailgate in Daytona was a totally different story. We were faced with people who had never even heard of Tony Chachere's or any of our tasty products but, With the help of our advertising agency, Benedict Advertising, we were able to educate this new group of fans on not only our product but the Louisiana way of living and Mardi Gras. All it took was a taste of the creole fries (fries sprinkled with Tony Chachere's Original Seasoning instead of salt) or jambalaya (or both) and each taster was a new fan, each walking away with a small can for their own use!

After the tailgates on each day we had the opportunity to watch the races, on Saturday the Nationwide Race and then The Great American Race on Sunday. As all race fans know, any weekend at Daytona Motor Speedway is a great weekend, and with our fantastic seats, it could be any better! The Nationwide race was windy but enjoyable watching the 100 laps around the track and Tony Stewart's win. Sunday's race started out warmer, but quickly turned cold and only got colder with two red flags (stopping the race) adding a few hours to the race time for patching the track. As always, you can't predict what will happen or who will win at Daytona. We all congratulate Jamie McMurray on his first time win at the Daytona 500.

22-Feb-10 11:00 AM

This One's for the Kids

Celeste Chachere — Thu, 18 Feb 2010 16:00:00 GMT

It’s 2010: a new year, the start of a new decade, and time to embrace a new way of thinking. Over the past 38 years, your love and support of the “little green can” and all things Tony Chachere’s have made it possible for us to grow into the company we are today. We want to show our thanks by giving back; to our local community and to communities like ours all over the country.

Last week, Todd, Cindy, Samantha, and I traveled to Daytona Beach, FL to tailgate for the Daytona 500 Race Weekend, but on Friday (2/12/10) we made a very special visit to the Boys and Girls Club of Holly Hill. Around 150 kids between the ages of 5 -18 from seven nearby BGCA’s came together to join us for a Mardi Gras celebration! We spent the afternoon cooking for the kids and getting to know them, singing along and dancing to Mardi Gras music, draping each other with Mardi Gras beads, and feasting on Tony Chachere’s chicken and sausage jambalaya, salad, dinner rolls, and King Cake!

The kids learned about Louisiana’s signature carnival holiday, and we found out about the wonderful things that the Boys & Girls Club can do for America’s children, such as provide a SafePlace, encourage higher standards in education, and stimulate a child’s creativity and self-esteem (learn more at bgca.org). Friends from the Council on Aging and the local police department stopped by to grab a plate and share in the festivities. Even the mayor of Holly Hill dropped in to issue a proclamation in honor of the occasion!

Once everyone had their fill, we had a few more surprises up our sleeves. Hal Martin, driver of the #17 car in the ARCA series, came out in full racing gear to spend time with the kids, answer questions, and sign autographs. He was a huge hit! Watching the reaction on the kids’ faces when he entered the room was an experience we’ll cherish for some time to come. (Check out what Hal had to say about the event in his latest press release: http://www.halmartinracing.com/02242010.html ) Cubby, the Daytona Cubs’ mascot, was also standing by for hugs and photo opportunities.

The afternoon drew to a close with a make-your-own Mardi Gras mask contest, which we were asked to judge and happily obliged. It was a tough decision, but we picked four winners who received special limited edition purple long sleeved Tony’s tees!

At 6pm, we said our goodbyes and made our way over to the Daytona Beach branch of the Salvation Army to donate the leftover food to those in need. What a rewarding experience. I daresay we had more fun than the kids did!

18-Feb-10 10:00 AM

Tailgate Tour 2009

Samantha Moreau — Wed, 04 Nov 2009 16:00:00 GMT

Fall is here and so is football. Whether you love highschool football, college football, or the NFL - everyone loves to tailgate! And we here at Tony Chachere’s are no different. This year we have decided to join in on the fun and take our very first Tailgate Tour on the road, bringing great tasting food and Southern Hospitality to every tailgate we visit! Because it is our first tour, we are starting small with just a few SEC and Big 12 schools..but don’t worry; if we don’t stop at your school this year we will be there for one of our future tours!

Our first stop this season was in Gainesville, Florida for the Tennessee v. Florida matchup. What a great kickoff to the tour! We had a great time introducing so many wonderful people to our products. We served Tony Chachere’s Jambalaya, Roasted Garlic & Herb Injectable Marinade injected pork loin, and shrimp fried in Tony Chachere’s Seasoned Fish Fry. We handed out the “purse-sized” 3.25 oz. cans of our Original Seasoning and even had a few tshirts to give to the fans out in Florida who were already loyal users of our products!

The next stop on the Tailgate Tour was close to home, just down the road in Baton Rouge, LA. An iconic matchup: Florida v. LSU. We were amazed at how many fans of both teams showed up in the pouring rain and knee-deep mud to tailgate and show support for their respective teams! This was a crowd full of Tony Chachere’s Fans, most of which were raised never having to know life without the green can. We enjoyed handing out our new can-eriffic coozies and hearing all of the stories about how much everyone loves and uses all of our products. Two weeks later, our second tailgate stop in Baton Rouge was just as much fun (without the rain and mud) for the Auburn v. LSU game.

Most recently, we headed north to Grambling State’s Homecoming game against Mississippi Valley and enjoyed a laid-back, fun-and-food-filled afternoon with our friends in north Louisiana…Next stop: Mississippi State/Alabama (Starkville, AL) on Nov. 14^th – stay tuned for details!

We still have several dates ahead of us and we are looking forward to all of them! Check the Tailgate Tour Schedule to see if we are coming to your school, or maybe even your favorite NFL team! But don’t be discouraged if we don’t get to see you this year, we are already working on the schedule for next year and we’d love to see you next fall!

4-Nov-09 10:00 AM

Lights, Camera, Action!

Todd Ardoin — Mon, 24 Aug 2009 20:00:00 GMT

Looks like Lil’ Tony is at it once again. Spreading the news that his Famous Creole Seasoning, “makes everything taste great”. From family kitchens to school cafeterias, to back yard barbecues, Lil’ Tony is telling folks to replace their salt and pepper with his Famous Creole Seasoning. It has been almost 6 years since Tony Chachere’s produced our last TV commercial. I’m sure all of our fans remember “A whole lotta shakin’ going on”. Now the message is, “Turn that same ole into Creole!”

Tony Chachere’s Creative Director, Todd Ardoin and Food Scientist, Cindy Ardoin along with our great friends at Benedict Advertising and some very talented people set out to produce a couple of 30 second commercials highlighting Lil’ Tony, his Famous Creole Seasoning as well as his Injectable Marinade.

The Creole Seasoning commercial follows Lil’ Tony as he surprises people while they are cooking. He lends a helping hand by kicking out their “same ole” salt and pepper and replacing it with his Creole Seasoning. It seems once they try it, they just can’t part with it. It’s not always easy for the little guy as he lands on a grill, in a backpack and on a crowded party table.

In the Injectable Marinade commercial, Lil Tony saves the day once again. A couple is faced with preparing the traditional holiday family turkey… for the picky Mother-in-law. Lil Tony helps the couple by showing them how easy it is to prepare and cook a mouthwatering, tender turkey.

These spots will be running nationally as well as regional from October through January. We also produced four 30 second radio spots which will air before, during and after all of the SEC football games this fall. Keep on the lookout for these and let us know what you think.

And remember, you can keep up with us on our facebook fan site www.facebook.com/tonychacheres or on twitter www.twitter.com/tonychacheres!

24-Aug-09 3:00 PM

Tony Chachere's Tailgates in Daytona, FL for the Nascar Coke Zero 400.

Todd Ardoin — Thu, 16 Jul 2009 21:00:00 GMT

It was one hot fourth of July weekend in Daytona, Florida this year, but that did not stop the races or the celebrations. Daytona hosted a weekend of races at Daytona International Speedway all culminating with the Nascar Coke Zero 400 Cup Series Race on Saturday night. Families and friends traditionally gather together in groves to tailgate and enjoy all the festivities. Wait...what was that....tailgate?...Yes, and if there is anything Louisiana people know how to do is tailgate.

Long time Tony Chachere's employees, Todd Ardoin, Creative Director and Cindy Adams-Ardoin, Food Scientist made the trip out to Florida to enjoy time with Tony Chachere's advertising agency, Benedict Advertising and catch some races. BA hosted a weekend long tailgating party. Todd and Cindy thought they would bring some Tony Chachere's goodness to the gathering.

On Friday, Todd and Cindy set up camp with their burner, pot, veggies, fresh shrimp and crawfish, and of course, Tony Chachere's More Spice Seasoning. With Todd as her sous chef, Cindy prepared a traditional etouffee with 15 pounds of seafood! The 20 quart pot was full and the rice was hot. When Cindy announced “Come and Get It!,” you better look like getting out of the way of the Floridians! Within 10 minutes, it was all gone. Proving one more time, Louisiana cooking with Tony Chachere's Creole Seasonings is as good as it gets!

Many thanks to Benedict Advertising for letting a couple of Tony Chachere's guys crash the party! Oh yeah, the races were great too!

16-Jul-09 4:00 PM

Tony Chachere's introduced New York to the TUR-DUC-HEN

Mike Lyons — Wed, 15 Jul 2009 18:00:00 GMT

We just returned from the Fancy Food Show in New York City where we introduced the Northeast to the "Tony Chachere Turduchen" (we thought). Every year the folks at the Fancy Food Show hosts 24,000 attendants and showcase more than 250,000 items. It's easy to get lost in the shuffle if your products aren't truly unique.

Turduchen and Football

As it turned out, thanks to John Madden most folks have heard of the Tur duc hen. Over the past few years during the halftime show at the Superbowl he showcases our trademark item, but still most people have never tried it. Well, after 3 long days and over 3000 samples given out we have broken into that market. The phone hasn't stopped ringing since we finished the show. With 2 flavors available, including the Tur-duc-hen Roll, and more coming in the near future this should be an incredible holiday season as more and more folks enjoy this special treat.

Booth of recipes, cajun food samples and demonstrations of Tony Chachere's Turduchen.

15-Jul-09 1:00 PM

Exactly Why Does Tony Chachere's Creole Seasoning Make Everything Taste Great?

Tue, 14 Jul 2009 21:00:00 GMT

Considering the company Tony Chachere's Creole Foods, Inc. and myself were born only one year apart, this iconic seasoning has been a part of my entire life. Growing up cooking with my Mom and Grandmother from a very young age on the bayous of South Louisiana, we always had a "little green can" in the cupboard. I can rarely recall a meal cooked without our "Tony's." So to me, Tony Chachere's Creole Seasoning just simply is a staple of every meal and until I came to work for the company in 1995, I never gave that question much thought. That is, until I participated in my first consumer show and a customer wanted to know why is it our seasoning is so much better than any other product on the market. What makes it different?

As the "keeper" of the secret recipe. . ..Here it is. . ..NOT! Got your attention? I knew that would work. All kidding aside, it was at that point I really had a new respect for the founder of our company, Tony Chachere. Not a formally trained Chef, Mr. Tony had an understanding of balancing salt and pepper with just right amount of staple Cajun/Creole seasonings. Nothing fancy, but Oh So Good! He was an innovator of a now top category of retail spices. And trust me, there is no need to mess with perfection, thus, we have maintained his original recipe with high quality spices and careful attention to the make of salt we use. Unfortunately for me, Mr. Tony passed away just short of my interview with the company. Everyone tells me, we would have been great friends. I think his seasoning was an extension of his personality, full of life and a little spicy! We all still miss Mr. Tony, but his spirit lives on in the millions of cans of Tony Chachere's Creole Seasoning that have been produced.

I have come to the conclusion it is a two part answer to that infamous question I was asked back in 1995. Mr. Tony Chachere, the "Ole Master", himself and his creative use of Cajun/Creole spices in just the right combination is the reason why Tony Chachere's Creole Seasoning, Makes Everything Taste Great!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere's

14-Jul-09 4:00 PM

Tony Chachere's Videos

Wed, 27 Jan 2010 23:20:32 GMT

You can watch all these videos and more! Tony Chachere's is on YouTube. Check us out! Subway's Jared and Lil' Tony face-off and agree to Creole It! Dance, Lil' Tony, dance, dance, dance! Yup, Tony Chachere's makes everything taste great. Even prison slop. Forget the money. Bring the jambalaya and the Tony Chachere's! Awww. Look at Tony Chachere's in 1983. We've come a long way, baby! Want more, more, more? Visit our YouTube channel for more Tony Chachere's videos!

Creole Culture & Food

Wed, 27 Jan 2010 23:19:17 GMT

Creole Culture Unlike many other ethnic groups in the United States, Creoles did not migrate from another country. The Creole people by definition are descendants of French, Spanish, or Portuguese settlers living in the West Indies and Latin America. In Louisiana, Creole best identified French-speaking people of French or Spanish decent. Their ancestors were a separate caste of people who were Catholic and retained the traditional cultural traits of related social groups in France. In present times, Creole has come to represent people of generally mixed background, generally French, African, Spanish, Native American, English, German and Italian. Creole Cuisine Louisiana Creole cuisine is recognized as a unique style of cooking, which makes use of the “Holy Trinity” (in this case, chopped celery, bell peppers, and onions), but has a great variety of European, French, Caribbean, African, and American influences. Gumbo is a traditional Creole dish. It was...

History of Tony Chachere's Creole Foods

Wed, 27 Jan 2010 23:18:59 GMT

Tony Chachere's® Creole Foods began in 1972 as a retirement hobby for South Louisiana chef Tony Chachere. That year, he published Cajun Country Cookbook, fulfilling a lifelong dream to record the recipes of his beloved South Louisiana cuisine. In the book, Tony included the recipe for his favorite homemade seasoning blend, and several recipes in the book used the seasoning. It was only a matter of time before users of the cookbook began to demand the seasoning. Ever the entrepreneur, Tony met the demand and began to manufacture his seasoning blend, which he named Creole Seasoning. He also developed an instant base called Roux and Gravy Mix, which was an instant hit with fellow Cajun and Creole cooks. He began his small operation with only four employees. He took to the road in his rolling advertisement, an International Scout hand painted with the words Tony Chachere's® Famous Creole Seasoning, and called on supermarkets all along the Gulf Coast. In only a few years,...

Tony Chachere Himself

Wed, 27 Jan 2010 23:18:44 GMT

About Tony Chachere Opelousas, Louisiana is the home of the legendary Tony Chachere (sash-er-ee), a noted sportsman, chef and bon vivant of the area. He was of French descent, born in Opelousas in 1905. Hard work followed by success was the pattern of his life. At age seven, Tony was meeting the 2:30 a.m. train from New Orleans to pick up the big city morning papers for neighborhood delivery. Then he was off to school and back again for the afternoon papers after class was dismissed. At 12, he switched to delivering prescriptions and sundries for a local drugstore. He soon graduated to soda jerk, then clerk, and after intensive study and instruction he became a registered pharmacist and practiced this profession until age 30. During two depression years, he traveled as a drug salesman for a local wholesale drug firm, then founded his own wholesale drug business. He worked out of his garage at first and finally parlayed a borrowed $100 into a million. A New Challenge...

Shipping & Handling

Wed, 27 Jan 2010 23:17:52 GMT

NON-PERISHABLE ITEMS SHIPPING POLICIES For the largest selection of Tony Chachere’s products, stop by Tony Chachere’s Online at www.tonychachere.com. Use your credit card for safe and secure online transactions 24 hours a day, 7 days a week. It’s a quick and easy way to get Tony Chachere’s delivered to your table. Ordering By Mail: Complete all pertinent information on the order form. Payment may be made by check, major credit card, or money order. When using a credit card, please include the complete account number and expiration date, and sign the form where indicated. Ordering By Phone: For credit card purchases, the fastest method is to call toll-free 1-800-551-9066. Please have your order, credit card and shipping address ready when you call. Delivery of Regular Items: You can expect shipment of regular merchandise within 7-10 working days. Deliveries are generally shipped via UPS (except where not available). Orders from outside the U.S....

Tony Chachere's Creole Foods Mission Statement

Wed, 27 Jan 2010 23:14:54 GMT

The mission statement of Tony Chachere's Creole Foods is to achieve customer satisfaction by manufacturing superior products in a total quality workplace.

Become a fan of Tony Chachere's on Facebook!
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Watch Tony Chachere's videos on YouTube!

Boneless Tur-Duc-Hens for Holiday or Anytime Meals

Wed, 18 Nov 2009 23:10:30 GMT

Tur-Duc-Hens - are called by many names, but the seasoned stuffed turkey, duck and chicken makes for a great centerpiece to any table. A holiday feast or family gathering, include a perfectly seasoned Tur-Duc-Hen in any of our favorite flavours. The hardest part may be choosing your favorite! Many people want to know, what is a Tur-Duc-Hen? At Tony Chachere's Creole Cuisine, we take a boneless Chicken stuffed with our famous dressings, add this in the cavity of a boneless Duck and all inside a partially deboned Turkey. A richness of flavor from the three different holiday birds provide a new complexity to a simple idea. Many families are creating new traditions by serving a Tur-Duc-Hen in place of a traditional roasted Turkey for a holiday feast. Others, who no longer live in the Southern United States, will serve a Cajun Turducken as a simple reminder of the traditions and cuisine they miss. Tail-gating at your next event will make you the hero when you carve a Tur-Duck-Hen...

Thanksgiving Order Deadlines

Tue, 17 Nov 2009 23:56:18 GMT

Orders placed online after November 17, 2009 cannot be guaranteed for delivery before Thanksgiving.

After November 17, 2009 Please call 1-800-551-9066 for express delivery options.

Tony Chachere Original Creole Seasonings

Mon, 16 Nov 2009 23:49:31 GMT

It all started with great recipes and a blend of creole seasoning and spices. T ony Chachere's® Famous Creole Seasoning makes your food taste better. For ideas on how to spice up your food, you can find a new cajun or creole Recipe, or read what our food scientists are creating on our Blog.

Don't run out of your favorite seasonings, order Tony Chachere Seasonings. You can find a personal size to a gallon size or gift sets to give to your friends.

Want to know more about Tony Chachere? Read about the history of Tony Chachere and how seasonings became such a part of his life.

About Tony Chachere's Brand of Creole Cuisine

Fri, 09 Oct 2009 18:37:11 GMT

Tony Chachere (sa-shur-ee) was a real man, a man who loved life and knew how to cook. The folks in Acadiana referred to him as the "Ole Master" of fine Cajun cuisine. That was almost 100 years ago.

Today, the Tony Chachere's Brand has grown from the simple Creole Seasoning to almost everything you'd like to pour it on or stir it in. Gumbo, Jambalaya, Etoufees, Gravies and Rouxs; stuffed chickens, smoked sausage, boudin and Tur-duc-hens, good flavor spreads fast. And it all began in a little Louisiana town.

You would need a map and maybe a special guide to find the corporate offices of Tony Chachere's, buried in the old neighborhood streets of Opelousas (ah-pel-loo-sas), Louisiana. If you're lucky you'll find a parking space just before the tracks. Walk in the door and you'll find out just what Cajun hospitality is.

Thanks to the internet, you can buy whatever you want from our online store from the comfort of you easy-chair, kitchen counter, desk or on your commute back home. We hope you we can add a little spice to your life, even if it's only in the kitchen!

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noemail@tonychachere.com — Wed, 06 Feb 2008 19:17:42 GMT

Objectives:

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Release Date: 6-Feb-08 1:17 PM
Expiration Date: 6-May-08 1:17 PM

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Marinade

Thu, 11 Mar 2010 03:34:08 GMT