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Elmer Chocolate, 3rd Generation In 1855 pastry chef

Christopher Henry Miller opened a sweet shop in New

Steen’s Cane Syrup, 4th Generation

Orleans. The company grew over generations and it's now the second largest maker of heart-shaped box chocolates in the country. The Nelson family took the reins in the 20th century and continues to lead the company into its 3rd generation.

DEVILED EGGS Makes 24 halves WHAT YOU WILL NEED: 12 large eggs

Steen’s Syrup Mill was founded in 1910 by C.S. Steen in Abbeville, Louisiana, using an open-kettle method that gave his cane syrup its deep, rich flavor. Today, siblings Jimmie and Carole Steen represent the 4th generation to run the mill. Reily Foods, 4th Generation William B. Reily began roasting coffee in Monroe, Louisiana, in the early 1900s. By 1902, he had moved operations to New Orleans, taking advantage of ships bringing in fresh beans from around the world. Teaming up with Jacob Aron, he built a brand that understood how Southerners liked their coffee — and their tea. In the 1930s, Luzianne became one of the first teas specially blended for iced tea —a recipe that hasn’t changed since. Reily Foods is now led by 4th generation.

4 tablespoons mayonnaise 2 tablespoons Dijon mustard 4 tablespoons softened butter 2 tablespoons sweet pickle relish (optional but highly recommended) Salt, to taste Freshly ground black pepper, to taste

Conecuh Sausage, 3rd Generation After serving in World War

II, Henry Sessions returned home to Evergreen, Alabama, with a simple goal — to make great sausage. Using pork shoulder, bacon trimmings and a touch of sugar, he built a smokehouse and a loyal following. Today, Conecuh is still family-run, with Henry’s son and grandson continuing the tradition.

Hot sauce, to taste Paprika, for garnish Freshly chopped chives, for garnish

HOW TO PREP: Place eggs in a large saucepan and cover with cold water. Set over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain and rinse eggs under cold water or transfer to an ice bath. Peel and refrigerate, loosely covered, for 15 minutes. Slice eggs in half lengthwise and gently remove yolks. Set egg whites aside. Mash yolks in a medium bowl until smooth, then stir in mayonnaise, mustard, butter, relish (if using), salt, pepper and hot sauce until creamy. Fill each egg white with about 1½ teaspoons of the yolk mixture using a spoon, a piping bag fitted with a star tip, or a Ziploc bag with the corner snipped off. After filling with yolk mixture, sprinkle with paprika and garnish with chives. Serve chilled.

Cajun Chef & Evangeline Hot Sauces, 3rd Generation

The Bulliard family has been in the hot sauce business for over a century. It started in 1910, when Edmond Bulliard developed the Evangeline brand in St. Martinville, Louisiana. In 1958, his grandson George Bulliard launched Cajun Chef Hot Sauce. Chisesi’s Pride, 5th Generation Philip Chisesi built a reputation at the French Market, selling chickens and rabbits. Over hams, developing a signature teardrop shape and rich, smoky flavor that’s become a local favorite. time, the family shifted from poultry to crafting

Crystal Hot Sauce, 3rd Generation In 1923, Alvin Baumer, Sr. discovered a hot sauce recipe after purchasing a sno-ball syrup company in New Orleans. That recipe became Crystal Hot Sauce. The Baumer family still runs the company, with Alvin, Jr.

and his son, Alvin “Pepper” Baumer III, continuing the tradition, three generations strong.

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