Dear Friends Much is happening at SoFAB during August. . .
Our Culinary Summer Camp will take place on week-days from 9 am to noon August 13 to 31 thanks to the sponsorship of the Emeril Lagasse Foundation. For more information call 504.539.9617.
Tuesday, August 21, 2007, dine out for SoFAB at Ye Olde College Inn. The Inn will donate 20% of net sales to SoFAB from 4pm through 11pm.
The SoFAB Invitation to the Memphis Table, a benefit and menu collecting event takes place September 17, 2007 from 6:30-9:00 at The Inn at Hunt Phelan . Attendees will enjoy a variety of dishes prepared by Chef Stephen Hassinger. In addition, a signature cocktail created especially for this event will be unveiled. Tickets are $100 per person or $110 at the door. To purchase tickets or for further information, contact 504.578.8280 or visit www.southernfood.org. Around the South:
Natchez Food and Wine Festival , Natchez, MS. - August 3, 2007.
SoFAB menus will be part of the culinary happening - Southern Chefs - at the Georgia Museum of Art, on August 12 at 2 pm.
The 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.
SoFAB earns a penny for every search you make at GoodSearch.com.
We still have copies of our first book, Christopher Blake's book, Red Beans and Rice-ly Yours. Get yours today.
| Pearl Street Pasta |  |  Historic Natchez has something for everyone-history, entertainment, architecture, gambling, nightlife, and of course, FOOD! Pearl Street Pasta is one of Natchez's culinary gems. For the last 17 years, this downtown institution has been providing hearty portions of pasta, seafood and chicken dishes to locals and visitors alike. In addition to being recently voted "Best Place to Ruin Your Diet" by Mississippi Magazine, Pearl Street Pasta is also know for its salads and outstanding house dressing. Visitors to Natchez would be remiss if they passed up the chance to experience one of downtown's tastiest treats.
Pearl Street Pasta is opened Monday thru Saturday from 11:30 to 2:00 for lunch and 6:00 to 10:00 for dinner. It is located at 105 S. Pearl St. in downtown Natchez with a second location in Oxford, MS at 308 S. Lamar Street. Reservations can be made by calling (601) 442-9284 in Natchez and (662) 234-7525 in Oxford.
Sautéed Shrimp and Crawfish Pasta in a Cajun Cream Sauce Yield: 2 servings
12 ea. jumbo shrimp, peeled and deveined
½ c crawfish tails, peeled and deveined
2 T olive oil
½ c baby portabella mushrooms, sliced
¼ c scallions, thinly sliced
2 T garlic, minced
Tony Chachere's seasoning blend, to taste
splash of white wine
2 c Alfredo sauce
4 c cooked penne pasta
Parmesan cheese, to taste
Method:
Sauté the shrimp and crawfish in olive oil on medium-high heat. When the seafood is half-way cooked, add in the mushrooms, scallions and garlic. Season with Tony's seasoning blend. Cook 3-5 minutes on medium heat, until the vegetables soften a little. Deglaze the pan with a splash of white wine, then add the Alfredo and reduce to a consistency slightly more saucy than you desire the finished product to be. Adjust the seasoning with more Tony's, if needed. Add the freshly cooked penne pasta right before serving. The pasta will soak up the extra liquid and your dish will be perfect. Finish with the desired amount of parmesan cheese.
Addie C. King |
| The American Table Culinary Tours | | Located in Asheville, NC, the American Table Culinary Table is a culinary tourism organization dedicated to celebrating our nation's diverse vernacular foodways by facilitating meaningful experiences in the form of three-day tours for adventurous eaters.
They operate anywhere and everywhere Americans eat. Tour sites range from coast to coast, but they conduct at least one Southern tour each year.
Tours are available to anyone with an appetite. |
The Southern Food and Beverage Museum newsletter is generously sponsored by Louisiana Cookin' |
| Review of Phillip Collier's Mixing New Orleans:Cocktails & Legends | | If you are looking for a beautiful book about drinking in New Orleans, this book is it. The text is knowledgeable and hip, the recipes assume you know your way around a cocktail. The book is lovely to look at and a lot of fun.
An interesting combination of erudition, design, styled photographs of cocktails, vintage photos and drawings, the slim volume unveils the story of historic and classical bars and drinking holes. Does it seem that people in New Orleans are really concerned about drinking? I guess that we are.
This book with a foreword by rum expert, Wayne Curtis, text by Jennifer Adams with photography by Michael Terranova, is magically put together by Phillip Collier. Collier has obsessed over this book, and the result is a refreshing look through the cocktails and other libations associated with the city of New Orleans. It is worth a look.
Order the book from Philbeau Publishing Inc.
365 Canal St.
New Orleans, LA 70130
~ Review by Liz Williams
Buy the Book |
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