Break Free – Tabasco Break Free – Tabasco



TABASCO® kicks-off summer and celebrates the opportunity to meet in person again with the Break Free Brunch Crawl

Having brunch and a Caesar with friends is one way to start feeling “normal” again. In an effort to do our own small part to help restaurants recover after the colossal strain suffered by the hospitality industry over the last year and a half, TABASCO® is introducing the Break Free Brunch Crawl featuring specially designed brunch dishes by some of our favourite brunch spots.

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:

  1. 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.
  2. Post the photo to Instagram or Facebook with the hashtag #breakfreesummer.
  3. 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.


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.

With crispy panko shrimp, fully dressed with remoulade, maple Buffalo sauce, shredded lettuce, sliced tomatoes and pickle chips. Served with fresh cut homestyle fries or cup or Ricky’s signature tossed salad.

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.

A juicy 4 oz sausage patty breakfast sandwich with melted cheddar cheese, two eggs, guacamole and a splash of Tabasco Original Red Sauce on a toasted brioche bun. Served with home fries and veggies & dip.

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.

Having trouble securing a patio reservation or feeling like putting into practice the kitchen skills you perfected during lockdown? No problem! TABASCO® wants to see your made-at-home creations, too.