Arnaud’s Restaurant and Canning “The Grapes of Wrath” at the French Market this Week

A Partnership of SoFAB and the French Market Corporation


Sundays and Wednesdays at the French Market, New Orleans, LA

The Southern Food and Beverage Museum and the French Market will team up every week to host a series of free programs that highlight the cuisine and culinary culture of New Orleans. Expect to see cooking demos, food conversations, and musical entertainment throughout the year at the French Market Fare stage in the Farmers Market,  located between Ursulines and Governor Nicholls Streets.


French Market Fare is held from March to November, every Sunday at 2 PM. Made From the Market is held every Wednesday at 2:30 PM during the Crescent City Farmer’s Market at the French Market.


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Please contact for more information, and we look forward to seeing you in the market!  The French Market has plenty of great programs going on throughout the year, too, so be sure to check their events page for the latest news. To get a glimpse of what we do each week, be sure to check out SoFAB’s photos on Facebook, where our photographer Stephen Binns captures all the action shots.



Wednesday, October 22

Chef Tommy DiGiovanni of Arnaud’s Restaurant will demonstrate how he makes one of the restaurant’s newest dishes: Gulf Fish Mitchell, a pan seared fillet served with Bouillabaisse Reduction and Mirliton-Pickled Okra Slaw, with ingredients fresh from the Crescent City Farmer’s Market at the French Market.



Sunday, October 26

As part of SoFAB’s series of programs exploring John Steinback’s The Grapes of Wrath for the Big Read, SoFAB Director Liz Williams will lead a Canning class.


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Wednesday, October 29

Greg Augarten and Mike Friedman, owners and operators of Pizza Delicious,  will demonstrate how to make one of their famous New York style pizzas topped with marinated farm fresh kale.


2 Trackbacks

  1. […] At 2 p.m. this Sunday, SoFAB’s head curator Prescott Trudeau hosts a discussion about sugar cane, The Old Arabi Sugar Museum and St. Bernard Parish’s history as it relates to sugar. This discussion is part of the French Market Fare Culinary Series, presented by the French Market Corporation and SoFAB. […]

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    Chef Raymond Signal at French Market Fare this Sunday | Southern Food and Beverage Museum