Dear Friends Join us on Thursday, October 18 when EAT restaurant, 900 Dumaine, New Orleans will host a Dine-Out to benefit SoFAB. In honor of the event, Chef Jared Zeringue will create a 4 course, prix-fix dinner, with 25% of the proceeds benefiting SoFAB. Patrons are encouraged to bring menus from their favorite southern restaurants to contribute to the museum's Menu Project, a collection of menus from every restaurant in the south. For more information call 504-578-8280.
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SoFAB is involved in an exciting partnership with the Consulate General of France in New Orleans and the Institut du Goût. Classes in the appreciation of the taste of food and drink will be offered on October 29, 30 and 31. Classes will be in English and French from 5:00 to 8:00 pm at the Ogden Museum or Southern Art Annex at 1000 St. Charles Avenue. Participants must agree to help train students in local area schools to help them expand their food choices. For more information email liz@southernfood.org.
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SoFAB's traveling exhibit, Restaurant/Restorative, opens at the Gallery at the French Culinary Institute in New York City on October 1. The exhibit remains open until the end of December.
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Visit SoFAB's Food Forum. Post your favorite menu, ask your Southern foodways questions or figure out your next culinary adventure.
Around the South:
Join the Southern Foodways Alliance for its 10th Symposium in Oxford, MS from October 25 to 28 to chew over the State of Southern Food.
Listen to an interview about the SoFAB Menu Project.
SoFAB earns a penny for every search you make at GoodSearch.com.
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. Sign up and use this whenever you make a purchase online and 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.
| Farmers Market Restaurant |  | Wouldn't it be ideal if we could all get breakfast, lunch and dinner for a great price any day of the week, cooked lovingly and served by an experienced, friendly staff? Those who live in and around or visit Fort Myers, Florida are in luck! Farmers Market Restaurant is the answer. Generous portions of tasty home-cooked dishes are served to lifelong regulars and newcomers alike by a genuine service staff who takes great pride not only in serving these delectable dishes but also in their highly-acclaimed service techniques.
This squash casserole dish has been served every Sunday at Farmers Market Restaurant for the past 29 years. Head Chef Olivia Williams developed this recipe, and this is the first time she has given it to anyone. Thank you Chef Olivia - we are truly honored.
Squash Casserole
1 lg. onion, chopped
5 lbs. frozen squash
5 eggs
2 ½ c Cheddar cheese, shredded and divided, 1 ½ c and 1 c
1 ¼ c sugar
½ loaf white bread
½ lb. butter, melted
¼ c stock, chicken or vegetable
¼ t Tasty Blend or your favorite seasoning
½ T black pepper
Ahead of time: Let bread set out until dry so it can be ground up in crumbs and divided in half. Do not use already prepared bread crumbs - they are too dry. Preheat oven to 350 degrees. Cook squash and onions, without adding water, until done. Pour in mixer with eggs, 1 ½ cups of cheese, sugar, 1/2 of bread crumbs, butter, stock, Tasty Blend and pepper. Mix until eggs are incorporated and all ingredients are mixed. Pour into baking pan. Top with remaining bread crumbs and cheese mixed together. Bake at 350 degrees until brown.
~Addie C. King
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The Southern Food and Beverage Museum newsletter is generously sponsored by Louisiana Cookin' |
| Review of Southern Cocktails: Dixie Drinks, Party Potions & Classic Libations | | Southern Cocktails by Denise Gee with photos by Robert M. Peacock is that perfect book to read or just drool over, especially when you haven't the time to read a novel or a book of philosophy. It is more like a book of poems, you can just read on and stop, and be satisfied. It is a book of classic recipes of cocktails and punches (with a bit of food to go with them). It is also a book of perfect Southern stories and culture. And it is a book of pictures that look Southern, with silver, lace tables, and cut glass. It is modern, but with enough tradition to connect as Southern.
In addition to recipes for fig cocktails, ample use of absinthe or herbsaint, and watermelon, you get a recipe for infusing your own fig vodka and frank acknowledgment of the South's great divide over sweet and dry. Many of the recipes actually come with instructions for the dry version and the sweet version. I think that that attention to detail was what made me think that this is the quintessential Southern cocktail book. It is that good.
~ Review by Liz Williams
Buy the Book |
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