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Dear Friends,
When visitors come to the Southern Food and Beverage Museum, they often leave a food memory on our memory wall.
Some are funny and some are sad, but all of them reflect the enormous
emotional effect food has on us from the time we are young. It seems
appropriate, during a season that celebrates community around the table, to
share some of these memories that have been left on our wall. Hopefully, you will enjoy the ones I will post in the newsletter.
When
all of the communing around the dinner table is over, join us for a
special after-Thanksgiving program at SoFAB, our first ever comedy show. Nationally known comics Mark Normand and Dan Faucheux will perform food-oriented stand-up comedy, complete with beer (cash only) provided by The Store,
and New Orleans traditional Turkey Gumbo (gratis). If you would like
to reserve a seat, please email stephanie@southernfood.org.
It
is a great time to support the Southern Food and Beverage Museum. We
are offering special discounts during until the end of the year on gift
memberships to the museum. To find out more, please scroll down.
We would also like to announce our GREAT COOKBOOK SWEEPSTAKES.
Each time you donate $10 online to the Southern Food and Beverage
Museum, you will be entered into our weekly drawing for 2 cookbooks.
We will draw weekly and the winners will be announced in this
newsletter. Your donation is tax-deductible. You may enter as many
times as you like. The contest ends at the end of the year. Please
help the Southern Food and Beverage Museum to accomplish its mission by
donating now.
Don't
forget about the special Galatoire's event at SoFAB, for museum members
only. Take advantage of your membership to SoFAB and join us for this
event by emailing stephanie@southernfood.org.
Cheers,
Stephanie Carter
Editorial Director
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Doughnut Democracyby Publius 
Soon after November 4, 2008, Americans united in their
relief that the U.S. Presidential election is over. Before speculation
for 2012 really gets going later this month, I would like to shed some
light on a bitter-tasting law that literally starves our democracy of
the sustenance it needs.
Caught up in the enthusiasm of an election with some of the highest
voter turnout levels in decades, several brand name American food
franchises decided to step up to the plate by offering free food to any
American voter. Ben & Jerry's offered free ice cream on Election
Day to voters, Starbucks offered free coffee, Krispy Kreme offered
doughnuts, and southern franchise Chick-fil-A offered free chicken sandwiches (with
pickles). Any customer who said that they voted could partake in the
fruits of democracy, that is, until the lawyers tastelessly got
involved.
Always attuned to the missteps of others, attorneys drew public
attention to the nation's election laws (specifically Title 18 Section
597 of the United States Code). The law apparently not only prohibits
the buying of votes for or against candidates ("vote for Drake and I'll
buy you a steak") but also prohibits offering anything of value for
just bothering to vote, period ("free doughnuts for all voters!").
With their public relations coups fast becoming federal election law
violations, these franchises' Election Day offers quickly were revised
to provide freebies for all, including those un-civic non-voters.
The result is clearly counterproductive, if the purpose of the election
laws is to encourage participation in the democratic process. Instead
of linking free franchise food to the exercise of the franchise of a free
people, these tempting sweet and salty treats became a tasty
distraction, rather than an inducement to head to the polls. In fact,
I know of several individuals who intended to vote two or three times,
but after they returned from Krispy Kreme, Ben & Jerry's and
Chick-fil-A, the polls closed.
Any law that discourages both free food and political participation at
the same time cannot be good for the Republic. As an alternative, we
should repeal this distasteful law and ban rubber chicken dinners at
political fund raisers instead.
This column is strictly non-partisan, and the opinions expressed
therein do not necessarily reflect those of the Museum. Most
importantly, if you did not vote, you cannot write a letter of
complaint to the editor.*
*Our Legal Department stated "this article may be unlawful, as it
offers the opportunity to write a letter of complaint to the editor (a
thing of value) based on the reader having voted." Our editor
disagrees with the Department's legal opinion that such letters are in
fact "of value" to the editor.
...................................................................................................
"Publius" works on Capitol Hill in Washington, D.C. and the political sensitivities of his work require him to remain anonymous.
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Recent Acquisitions
The Uglesich's
have donated a large pot used to fry seafood in their restaurant's
kitchen for over 80 years. It bears the scars of time, and places
where the pot has been welded back together are visible along the
bottom of the pot.
Uglesich's
opened in 1924 in New Orleans offering fried seafood. Today the menu
also includes dishes like Shrimp Uggie, Angry Shrimp, and Volcano
Shrimp. They offer po-boys in two sizes: "shortie" and regular.
The Uglesich's at work
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Stephanie J. Carter
Do you have something you wish to donate? Contact liz@southernfood.org
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book review: Uncommon Grounds
Book Review: Uncommon Grounds
Author: Mark Pendergrast
Paperback, 554 pages (April 25, 2000)
Basic Books; ISBN: 0465054676
Dimensions (in inches): 1.27 x 9.18 x 6.10
List price: $19.00
Uncommon Grounds is a comprehensive
narrative of coffee from its discovery in ancient Ethiopia to its modern
day plight with Starbucks and the other coffee giants. The author
delivers an informative and lengthy, yet riveting account of the much beloved
coffee bean. Presented in a chronological fashion, the book details
the introduction of coffee into the colonized world and how it was responsible
for shaping the economy and landscape of Brazil and other "Coffee
Kingdoms" of South and Central America. Uncommon Grounds
also chronicles the history of coffee advertising in the 1920's and
details the development and downfall of coffee substitute products such
as C.W. Post's Postum. The roots of the coffee house
in Europe, as well as its eventual takeover of the United States, are
fascinatingly reported in great detail. Another interesting avenue
this book delves into is the explosive growth and development of coffee
from the drink of the wealthy to its mass production by companies such
as Maxwell House and Folgers. Coffee roasters, producers and brands
are identified and followed from their inception to their demise
(Arbuckle's Arosia) or their great success (Folgers and Maxwell House).
The book is an all-inclusive, honest portrayal of the sometimes cut-throat
and ruthless coffee industry. Many years of research, travel
and coffee tasting were lovingly put into this book and it is definitely
worth the read. Enjoy!
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Addie C. King is an avid culinarian and coffee lover who enjoys learning and writing about food and beverage topics.
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event calendar:
Saturday 11/15
The Opening Party for the
The Carolyn T. Pearce and Edward A. Johnston Tasting Room
2 - 4 p.m.
Refreshments will be served.
For more information, call 504-569-0405
Wednesday 11/19
Cast-Iron Chef: Foodways of 19th Century New Orleans
lecture
given by Bailey Johnson of the Hermann-Grima House
6 - 7 p.m.
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Holiday Gift Ideas from SoFAB
*From
now until the end of the year, SoFAB memberships are offered at our
special holiday price. Individual memberships are $35 and
Friends/Family memberships are $60 when purchased in the museum store
from now until the end of the year. Give the gift of education and
exciting programming, while supporting our non-profit.
* With your membership gift, ask us to help create a holiday gift bag full of SoFAB goodies.
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The Wall
Posted on the wall in the Southern Food and Beverage Museum
"God
Bless Mama! A wonderful mother, a lousy cook. We were very poor. She
would cook shrimp stew - ugh - the smallest shrimp ever in thin,
watery red gravy served over gummy white rice, no taste bu filling. I
love you, Mom."
-R. H. 10-27-08
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recipe:
UGLESICH'S VOLCANO
SHRIMP
This recipe is from Uglesich's Restaurant.
"This dish is served over pasta, and received it's name because
it is HOT and errupts in your mouth. The recipe was developed
by Anthony [Uglesich], who was inspired by eating Asian food, and decided
to incorporate Asian ingredients with a shrimp dish."
This Recipe is For One Serving.
Prepare the pasta as per directions on package.
Prepare the Volcano Sauce:
2 Tablespoons of Fresh Ginger, Peeled and Finely Chopped
1 Tablespoon of Sugar
2 1/2 Tablespoons of Black Bean & Garlic Sauce
1 Tablespoon of Oyster Flavored Sauce
1/2 Teaspoon of White Pepper
1 Cup of Water
Pour in a Container and Mix Well.
Prepare the Volcano Shrimp:
1 Tablespoon of Canola Oil
1 Tablespoon of Onions, Finely Chopped
1 Teaspoon of Garlic, Finely Chopped
1/8 Teaspoon of Chinese Red Pepper
8 Large Shrimp, Peeled and Deveined, but leave the tails on
1 Pinch of Flour
1/4 Cup of Volcano Sauce
1 Tablespoon Of Scallions, Finely Chopped
Pour the canola oil into a skillet and set on medium heat.
Place the onions and garlic in the skillet and saute for approx.
3 minutes.
Add the Shrimp and Chinese Red Pepper and saute for 1 to 2 minutes
on each side.
Add the flour, which will help thicken the sauce, and stir.
Pour the volcano sauce over the shrimp and cook for approx.
2 to 3 minutes depending upon the size of the shrimp.
Place pasta on the plate, and pour the shrimp and volcano sauce
over the pasta.
Sprinkle the scallions on top.
NOTES:
More sauce can be added to the dish, the extra volcano sauce
can be refrigerated.
If you would like to make the dish hotter, add more Chinese
Red Pepper.
To help preserve any left over chopped ginger, store in a container
and cover with sherry.
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Special Event for Museum Members
"Known for years by its characteristic line snaking
down
Bourbon Street, patrons would wait for hours
just to get a table- especially on Fridays."
We are pleased to announce that Galatoire's Restaurant has chosen the Southern Food and Beverage Museum
as a beneficiary of its traditional holiday auction, which auctions off
tables for the popular Friday lunch before Christmas. The auction will
take place on Monday, December 1 2008. The evening will begin at 5:30
with hors d'oeuvres by Chef Brian Landry. The auction, led by renowned
auctioneer Ruthie Winston, will begin at 6:30 p.m. To reserve space now
for this event, contact Christi Gaudet by calling 504-525-2021, or
emailing cgaudet@galatoires.com.
In
conjunction with Galatoire's Holiday Auction benefitting SoFAB,
Galatoire's is hosting a special event at SoFAB only open to museum
members.
Special Event for Museum Members
November 20, 2008
5 p.m. - 7 p.m.
at SoFAB
Cooking Demonstration and Tasting - Galatoire's Chef, Brian Landry, demonstrates Sauteed Black Drum Yvonne.
Special Presentation - David Gooch speaks about the history of Galatoire's. David Gooch currently
serves as manager of Galatoire's
New Orleans. A son of Clarisse Galatoire Gooch
and grandson of Leon Galatoire, David began his
career in the family business in 1967. He spent
four years in the kitchen before moving to the
front of the house. David is a lifelong resident
of New Orleans.
If you are interested in attending the Galatoire's Holiday Auction, please come to this event. There will also be a cash wine bar for your enjoyment while you mingle and check out SoFAB's newest exhibit, "Yes We Can."
This event is only open to SoFAB members.
Space is limited. You must RSVP via email to stephanie@southernfood.org.
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