Dear Friends You are invited!
The Southern Food and Beverage Museum invites you to join us for the historic grand opening gala on Thursday, June 5, to celebrate our new home at Riverwalk Marketplace, at the foot of Julia Street. For the first time, a permanent institution will be dedicated to the discovery, understanding and celebration of the culture of food and drink in the South.
Thursday, June 5
6:00 - 7:00 p.m. Sponsor private preview of exhibits and private audience with special guests
7:00 - 9:00 p.m. Supporter party
Sponsor Tickets $125 per person
Supporter Tickets $60 per person
Purchase tickets
Ribbon Cutting - June 7 at 10:00 am.
Don't miss out. Please join SoFAB now. 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.
Volunteer! Contact us and let us know what you would like to do.
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 and the French Consulate invite you to celebrate a very special culinary event on Thursday, June 19th, 2008.
Dr Jacques Puisais, "Philosophe du goût", founder and vice-president of the Institut du goût in Paris, France will speak at a special dinner - a theater performance where the audience will discover sensations and pleasures of taste. It will be Jacques Puisais's, recognized world class oenologue and gourmet, first dinner/performance in the United States for a limited audience of 125 guests at the Ritz Carlton, New Orleans.
Come share an unforgettable moment where state-of-the-art cuisine meets poetry, arts of the taste meet philosophy. Enjoy an unforgettable meal expertly paired with wines and words. Be part of this gastronomical and poetic performance which will jolt your taste buds and expand your senses.
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.
| The Teen Table |  | When the air starts steaming and thickening, it is nature reminding us to lather on sun screen and head down to the New Orleans Fairgrounds for the annual Jazz and Heritage Festival. This two weekend-long event takes place at the end of April and first of May, and is the boiled down essence of Southern spirit. With non-stop music featuring the best of locals and top charters, the delicious and decadent food matches the musical talent.
Calorie-wise, however, the food can be the worst of the worst. It is no secret that pork cracklins are not the best food to keep your arteries unplugged. Greasy fried shrimp soaked in mayonnaise are not the best either. Keeping your distance from butter, fat, and sugar in the South seems simply impossible, and there's plenty to be found at Jazz Fest.
Fortunately, there is hope. Past the fried plaintains, you will find jama jama, an African spinach dish. This is not frozen for six months in your freezer spinach, but rich, spicy spinach that tastes fresh. There are vegetable pitas that have cabbage and onions cut so smooth, they taste like silk in your mouth. For those who can't resist a sour key lime tart or chocolate covered strawberries, go try them, but bring a friend. We are famous for hospitality in the South, and someone will definitely be so kind as to share your food with you.
Susannah Albert-Chandhok |
The Southern Food and Beverage Museum newsletter is generously sponsored by Louisiana Cookin' |
| Review of The Cornbread Gospels | | The Cornbread Gospels by Crescent Dragonwagon capture the essence of this very American grain. It is versatile, certainly linked to the South and just slightly trashy. Dragonwagon captures all the fun and diversity of cornbread. Her history and story are a welcome addition to recipes alone.
I do have a few bones to pick, however. I do not think that chicken-fried tofu can ever substitute for chicken-fried steak. That said, I think that the book is full of the wonder of maize. Considering all of the controversy surrounding corn today - issues about animal food, reducing food production in favor of ethanol, for example - it is good to be reminded that Native Americans ate corn. It is nutritious and tasty. We should esteem this New World grain.
And should you ever have the opportunity to see Crescent Dragonwagon's lively and entertaining performance about corn, you should do it. This book is going on my shelf next to the iron skillet.
Review by Liz Williams |
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