Dear Friends! Everyone wants to know what's next. We are continuing to work on a permanent location and hope to make an announcement soon. But in the meantime, please come see our preview exhbit and participate in our programs. Also, stay tuned for the SOFAB roadshow. In the near future, we'll turn the museum into a moveable feast, hosting special events and programs at restaurants around New Orleans. Stay tuned for details. Our website continues to evolve, so don't forget to keep returning to it. We have received a wonderful reception from the press, and you can see all the news articles on the site. Soon to come will be a virtual gift shop, where you'll be able to buy official SOFAB merchandise and apparel. We hope to tell you about that, and much more, soon.
| Help Us Grow |  | We need your help and would like to ask a few things of you. First, come visit us. And encourage your friends to visit and become members. As members, they'll receive this newsletter and get a discount on purchases at the museum gift shop. Membership starts at $35, and they can now sign up and pay online. Second, we are building our archive. That doesn't mean that we can take everything, but we are looking for business records, mementos and archives of older food-related businesses in the South, including closed businesses. We are beginning a program to preserve restaurant menus of all types. |
| Thankya Very Much | |  We'd like to give a big Southern thanks to Chef Richard "Bingo" Starr for his generous support of SoFAB. Sponsors of the preview exhibit Toast of New Orleans enjoyed his fabulous hors d'oeuvres at a recent thank you party. Chef Bingo is the Executive Chef at the delightful Marigny Brasserie located at 640 Frenchman Street. |
| Slow Food -- Coming Your Way | |  Please join us August 21 at 2 pm when we celebrate Nectar Soda with Slow Food New Orleans. We'll be making nectar soda ice cream, and of course, eating it. If you missed our last program, you missed a tasty time. John Burke from the Louisiana Caviar Company discussed the domestic caviar market and gave us all "body shots" (you had to be there) of his delicious bowfin caviar. John, thanks again for the great talk and for letting all of us taste this wonderful southern product. |
| A Toast of New Orleans! | | Our inaugural exhibit, "A Toast of New Orleans," which explores the importance and history of beverages in New Orleans, opened in June and runs through August. If you haven't seen it yet, you don't want to miss it. Everyone, and we do mean Everyone, is sure to learn something. The museum, located New Orleans Centre mall, is open from 11 a.m. to 4 p.m. Thursday through Sunday. Admission to the museum is free. Our Sponsors
This exhibit is made possible through the generous contributions of our sponors, including Reily Foods, Southern Comfort, New Orleans Centre', Pat O'Brien's, the Kabacoff School of Hotel, Restaurant and Tourism Management at the University of New Orleans, the Napoleon House, Beuermann Miller Fitzgerald, The History Factory and Blaine Kern Productions. Read All About It |
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