Dear Friends SoFAB and Savvy Gourmet are proud to offer a Culinary Antiques Roadshow-style experience at Savvy Gourmet, Saturday July 28 from 11-2. All proceeds will benefit the Southern Food and Beverage Museum. Bring in any item having to do with cooking, eating or drinking, from your grandmother's china, silver or linens to that strange cooking utensil you picked up at a garage sale. If the item is too cumbersome to bring to the store, bring a photo of it instead. For a donation of $25 you will receive an informal insurance valuation of two items, done by appraisers from the local firm of Matthew Clayton Brown. If you have 4 items, don't leave two at home. Just bring them in for an extra $25. For further information, feel free to contact SoFAB at 539-9617.
Keep checking ebay - search for SoFAB - to find our terrific auctions which are periodically happening throughout the month.
Around the South:
Natchez Food and Wine Festival , Natchez, MS. - August 3, 2007.
Shop on line and donate to SoFAB. Go to shopformuseums.com and register. Then choose the Southern Food and Beverage Museum as your beneficiary. Through this gateway, sites like Ebay, Amazon, Barnes and Noble, 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.
| D.C. Coast |  |  In Washington, DC there's only one place to go for Southern cuisine with a West Coast flare--DC Coast. One of Chef Tunks' four DC offerings, DC Coast pleases the palates of celebrities and congressmen as well as everyday diners seeking upscale yet unpretentious cuisine. Chef Tunks and his staff always receive high marks from critics, and DC Coast has been honored with numerous awards and accolades for its food and service since its debut nearly 10 years ago. DC Coast and its skilled workforce have proved time and time again that they are worthy of all they've been awarded and much more.
If you prefer your oysters with a flavor punch in the mouth, you're in for a real treat. The spiciness and creaminess of this dish complement the oysters very well without overpowering them. The coolness of the celery slaw and citrus sour cream offset the spiciness perfectly. This southern take on the classic "Buffalo" flavoring is worth the preparation involved. Enjoy!
"Buffalo" Fried Oysters with Bleu Cheese and Celery Slaw
Serves 1
For the Oysters
5 each large oysters, shucked
2 ounces buttermilk
.50 cup cornflour mix (recipe follows)
Method: Coat oysters in buttermilk and then dredge them through the cornflour mix. Deep fry at 350 degrees Fahrenheit until lightly golden and crispy. Set aside.
For the cornflour mix
1 cup cornflour
.50 cup flour
.25 cup Creole Spice Mix
2 tablespoons salt
Method: Mix together until well blended.
Set aside.
For the celery slaw
3 each celery stalks, julienned
.50 each red onion, julienne
1 each roma tomato, julienned
2 ounces citrus sour cream (recipe follows)
1 ounces bleu cheese, crumbled
Method: Mix the celery, red onion, tomato and bleu cheese with the citrus sour cream. Set aside and reserve in refrigerator.
For the citrus sour cream
1 cup sour cream
2 ounces orange juice
1 ounce lemon juice
1 ounce grapefruit juice
to taste salt and black pepper
Method: Mix together until well blended. If consistency is too thick, add a dash of water or a little more juice. Set aside and reserve in refrigerator.
For the spicy butter sauce
1 cup buerre blanc
2 ounces Frank's Hot Sauce (or your favorite sauce. Tobasco is not recommended as it tends to have too much vinegar in it. )
Method: Whisk together thoroughly.
Set aside.
Assembly: Place the citrus sour cream mixture in the middle of a plate or bowl and lay the fried oysters around the slaw. Pour 2 ounces of the butter sauce around the oysters and serve.
Addie C. King |
The Southern Food and Beverage Museum newsletter is generously sponsored by Louisiana Cookin' |
| Review of The Modern Jewish Mom's Guide to Shabbot | | I was intrigued by the idea of this book. The family meal is a long Southern tradition. And like many traditions it is threatened by our modern life. So a book designed to help restore the family to the table seemed to hold a promise. Techniques applied to Shabbat might work to make us return to the family table.
The book is full of religious ritual and their meanings. I learned a lot about the meaning of Shabbot. But the rituals of the table will lead into conversation and family closeness. Eliminating the distractions of television or the telephone will make us concentrate on each other.
She suggests once a week to use flowers, the good china or use the dining room. If each family could adopt a day a week for a family meal, we could restore at least some of the benefit of the ritual. It doesn't matter what you eat. It is simply important that you have gotten together around the table. Here's to restoring the rituals of the family table, making those memories, however they may evolve.
~ Review by Liz Williams
Buy the Book |
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