Dear Friends This is the last month of the year, the traditional time for lots of celebration and for end-of-year fund raising appeals. This is one! Donate to SoFAB. Make a donation in the name of a friend - a great gift for the person who has everything.
Please join, your membership will be good for a year after we open, and membership will cost more after we are open.
Make a donation, join at a higher than minimal level. We need your support.
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This is also a time to thank all of you who have supported SoFAB. I want to raise a shot of bourbon or perhaps a sazerac to the libraries which have sent us books: the Arkansas State Library, Taylor County Public Library, the Schlesinger Library, Linebaugh library, Alexander Memorial Library, Kinney County Public Library, Marion ISD Community Library and Mrs. Jerry Ingolia, Rosemarie Fowler, and Virginia Perschbacher to name just a few. Many thanks.
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Check out our gift market bags.
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SoFAB's traveling exhibit, Restaurant/Restorative, continues at the Gallery at the French Culinary Institute in New York City. The exhibit remains open until the end of December.
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Thanks to all of you who have contributed to the SoFAB wiki of Southern food and foodways. We have completed the architecture of the wiki and are beginning to populate it. There is still time to send us your entries so that we can add them. When there is enough content to make the structure more obvious, you will be able to add content without this screening. Look for this to launch some time this month. If you are a company making Southern food products, send us your history. Send us biographies of your favorite home cooks or cookbook authors. We want this wiki to be the most complete source of information about the food of the American South.
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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:
SoFAB is asking for your help in creating our exhibits for our opening. The first exhibit focuses on Louisiana and the many influences from around the world that have shaped its cuisine including French, African, Spanish, German, Italian and others. We are collecting anecdotes from residents who have stories, artifacts and documents that will help us to present the depth and breadth of the many cultures that have contributed to this state's culinary traditions.
If you have any cooking utensils, recipes your family still makes, stories about a grandparent or great grandparent who was a sausage maker, shrimper, baker, cook, waiter or in any way helped to preserve and foster Louisiana food traditions, or photographs illustrating its rich history, we ask that you consider loaning them or donating them to the museum for our Louisiana exhibit.
A second exhibit focuses on corn in the many forms that it has helped feed Southerners, from regular corn eaten by Southerners or their animals to cornmeal turned into cornbread, ash cakes, hoe cakes, tortillas and tamales to grits, to bourbon. If you have any stories or photographs or especially access to older machinery or equipment used to harvest, plant, shuck, remove kernels, grind them or anything to do with the growing, harvesting or processing of corn, we hope you would be willing to share. Any memories of preparing special family corn dishes from grits, to coush-choush to tamles are appreciated, especially if they are part of a larger tradition in your community or family and if you have any photographs illustrating these preparations, they are also appreciated.
We are here to tell your story and hope you are willing to share it. Contact elizabeth@southernfood.org.
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.
| Spire Bar |  |  Spectacular views abound in South Beach. However, all others pale in comparison to the view from the deck of the Spire Bar, named for the Tiffany spire at The Hotel of South Beach. With stunning views of downtown Miami as well as the Atlantic Ocean, you'll never want to leave once you catch a glimpse of the surrounding breath-taking landscape and architecture.
Spire Bar is located at 801 Collins Avenue in South Beach, Florida. Spire Bar is open Thursday through Saturday from 7:00 pm to 1:00 am.
One of the hottest drinks crafted at Spire Bar is the Electronic Mojito-tini - part Mojito, part Martini, all delicious. For this New Year's Eve, liven things up a bit with your own Electronic Mojito-tini. This tasty drink alone will make you want to celebrate. Create your own customized version by adding 1/8 cup fruit of your choice - berries, pineapple and peach are always great accompaniments to Mojitos and Martinis alike. Happy New Year!
Electronic Mojito-tini
For one drink, in a blender add:
A small handful of fresh mint leaves
3 Tbsp. sugar
3 oz. white rum
1 ½ oz. lime juice
1 cup ice
Blend until a slushy consistency. Serve in a chilled martini glass with a green electronic cube.
~ Addie King |
The Southern Food and Beverage Museum newsletter is generously sponsored by Louisiana Cookin' |
| Review of Regina's Table at Twin Oaks | | Regina's Table at Twin Oaks by Regina Trosclair Charboneau is the epitome of a Southern cookbook in the very best sense of that phrase. It is gracious. It reflects the seasons. It is about doing for others. It is beautiful. And, of course, the recipes are delicious. Although it is certainly grounded in tradition, it is also a very modern cookbook.
The care that has gone into creating these recipes has gone into creating the book. Charboneau clearly wants you to succeed in cooking this food. The recipes are clear, pitfalls are anticipated and oh-how-reminiscent of wonderful family meals they are.
This review would not be complete without mentioning Regina's Butter Biscuits. Charboneau put blues and biscuits in San Francisco on the map at her restaurant Biscuits and Blues. Biscuits are her signature. She shares her recipe. Make these biscuits! The recipe for the biscuits alone is worth the price of the book. The rest is a wonderful bonus.
~ Review by Liz Williams
Buy the Book |
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