Dear Friends The first event in our series "Invitation to the Southern Table" was not only a delightful evening, but a very informative one. The evening celebrated that historic American wine - Madeira - and the introduction of the New Orleans Special Reserve Madeira from The Rare Wine Company. At the event we heard from Mannie Berk, President and founder of the company, who told us, between a delicious specially prepared meal at Commander's Palace in New Orleans, about the social history of Madeira in America. Many thanks to Mannie for his support.
On June 10, 2007, Chef Jeff Tunks of Acadiana in Washington, D.C., extends an Invitation to His Table. Please join us to what will be a terrific event featuring chefs from around the South.
Beginning this month, SoFAB will auctioning some exciting items on eBay. You can find them listed under Experiences. The link isn't up yet, but you will find it on our website soon. We have lined up some exciting auctions - a Natchez culinary week-end with chef Regina Charboneau, shadowing Southern Living editor-extraordinaire, Donna Florio, or taking a hot dog tour of Chicago with food historian, Bruce Kraig. Check it our this week!
Around the South:
Natchez Food and Wine Festival , Natchez, MS. - August 3, 2007.
Southern Foodways Alliance - June 22 - Fieldtrip to Charleston, S.C.: Citadel of the Low Country
We mentioned previously that if you shop online there's an easy way to donate to SoFAB that costs you nothing. Simply go to shopformuseums.com and register. Then choose the Southern Food and Beverage Museum as your beneficiary. This website is a gateway to sites like Ebay, Amazon, Barnes and Noble, etc.They give anywhere from 2-5% of the sale directly to the museum. Please sign up and use this whenever you make a purchase online and please pass this on to your friends.
We still have copies of our first book, Christopher Blake's book, Red Beans and Rice-ly Yours. Get yours today.
| The Savvy Gourmet |  |  Where in New Orleans could an avid epicure find an establishment that serves lunch daily, provides catering, conducts cooking classes, and houses an enviable retail collection of cookware and cooking accessories? The Savvy Gourmet is the answer. Dr. Aaron Wolfson and Peter Menge officially opened The Savvy Gourmet's doors in August of 2005, basically coinciding with the arrival of Hurricane Katrina. Relieved to find their establishment nearly untouched post-hurricane, The Savvy Gourmet promptly reopened its doors weeks later and has been pleasing diners and shoppers alike ever since.
The Savvy Gourmet is located at 4519 Magazine Street in Uptown New Orleans, Louisiana. The retail store portion of The Savvy Gourmet is open daily from 10:00 am to 6:00 pm. Lunch is served Tuesday thru Saturday, 11:30 am until 2:30 pm, and brunch every Sunday from 10:30 am until 2:30 pm. Call (504) 895-2665 or visit www.savvygourmet.com for more information on daily lunch menus, cookware and catering. A monthly calendar of classes is also available online.
CHILI GARLIC SHRIMP
¾ # peeled medium shrimp
7 oz Spanish olive oil
2 garlic cloves peeled and sliced
½ tsp smoked paprika
1 chili thinly sliced
Salt to taste
Ground black pepper to taste
1 tsp chopped parsley
Method: Heat the olive oil in heavy bottomed pot over a medium flame
-Add the garlic and allow to sizzle for a minute or two, until golden in color.
-Add the chilis and cook for another minute, removing from heat when the garlic begins to turn brown. Be careful not to overcook the garlic as this ruins the flavor.
-Add the shelled shrimp to the pot but do not return to the heat. Leave to cook in the hot oil for 2 minutes. Add a pinch of salt and chopped parsley. |
| The Southern Pantry | | Just as we review a book each month and feature a Southern restaurant we will feature a product from a Southern company every month in The Southern Pantry.
Magnolia Honey Jelly Company, a growing company operating out of Woodville, Mississippi, started from a sweet dilemma - too much honey and an interesting recipe. The company sweetens all of its products with honey: bread and butter pickles, chocolate sauce, jellies, gourmet dog biscuits and soap. Shan Miller, found, produces products that are distinctly Southern, made with wholesome fresh ingredients, fitting into a traditional meal or a snack. |
The Southern Food and Beverage Museum newsletter is generously sponsored by Louisiana Cookin' |
| Review of Recipes from America's Small Farms: Fresh Ideas from the Season's Bounty | | In light of the explosion of locavores, CSAs, and general sustainability concerns it seems appropriate to revisit on excellent book, Recipes from America's Small Farms by Joanne Lamb Hayes and Lori Stein with Maura Webber, written a few years ago, Southerners have a traditional connection with land and with fresh seasonal ingredients, but we have a reputation for overcooking and sweetening vegetables. The most notable example being those overly seet and sometimes mushy greens served as the three when ordering meat and three.
But we all know that at home, even in the city, we eat wonderful fresh vegetables that still taste of the earth. So as we eat the bounty of our soil, I checked the book for Southern standards. In this books you will find great recipes for collard greens and turnips, blackberries, beans, tomatoes, strawberries, eggplant and squashes, dandelion, cucumbers, catfish and corn. There are new ideas to add twists to great traditional food. For example, Coolard Greens with Raisins and Citrus is terrific.
In addition to its recipes, which feature an amazing variety of produce, the book describes techniques and establishes a methodology to apply to your own recipes. This book is one for the shelf in your kitchen. You will be referring to it all the time.
Published by Villard (A Random House Imprint)
~ Review by Liz Williams
Buy the Book |
|
