June 2005

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SOFAB Newsletter Please Join Us!

June 2005
Coming up: Cheese, Wine & Sugar. Oh my!

We still have tickets available for the two cheese and wine tastings this week to benefit SOFAB.

Celebrated cheesemaker Neville McNaughton will tantalize your tastebuds and educate your palate at the tastings. The pairings will feature an outstanding collection of award-winning artisanal cheeses, including Antigo Cheese, Bingham Hill, Carr Valley, Cowgirl Creamery, Fair Oaks, Fiscalini Farms, Bravo Farms, and Golden Ridge Cheese Cooperative. Wines chosen to compliment the cheeses include Montinore Vineyards, Du Toitskloof, Mark West, and others.

In addition, we will raffle food-related items such as gift certificates and wine. Author Kevin R. Roberts will be available to sign his book the New Orleans Neighborhood Restaurant Guide. Tickets are $30 Dates and times are:

Wed. May 25
The Columns Hotel
3811 St. Charles Avenue
7-9 p.m.

Thurs. May 26th
The Country Club
634 Louisa St.
7-9 p.m.

To buy tickets, contact Jimmy Delery at (504) 861-0333 or email us at info@southernfood.org.

Many thanks to volunteer extraordinaire Jimmy Delery for organizing these events.

On the Menu

  • Review of Prime
  • How Sweet It Is
  • Recent Gifts
  • SOFAB Announces New Board Members
  • How Sweet It Is
    Tout de Sweet – All about Sugar, opens at the Riverwalk Marketplace in New Orleans June 2 with an opening reception from 5:30 to 7:30 p.m. We’ll serve sweets in honor of the product du jour – sugar!

    The exhibit and the events planned during its run represents our most ambitious exhibit yet. Please plan to view it at the Riverwalk. Many thanks again to our major sponsors, the Riverwalk Marketplace and Harrah’s New Orleans, for their invaluable support of the sugar exhibit.

    We would also like to thank Creole Delicacies, John Besh, the Savvy Gourmet, Celebration Distillation Corp., the Fairmont Hotel for agreeing to donate the sweets and beverages.


    Recent Gifts
    Many thanks to the Pastime Software Company for recently donating to SOFAB the PastPerfect Museum Software. This software will be used with our partner, Southern University New Orleans, to professionally catalog donated artifacts with appropriate dating, condition reports, and artifact management.


    SOFAB Announces New Board Members
    We’ve been working to create a diverse, national board with strong ties to the Southern Region and are thrilled to welcome our newest members.

    The new board members are: Chef Hubert Des Marais of Palm Beach, Florida, chef/restaurateur John Besh of New Orleans, chef/restaurateur Jeff Tunks of Washington D.C., author and scholar Jessica Harris of New York City and New Orleans, Daphne Dervin of the Stone Barns Center in upstate New York, writer Roy Guste of New Orleans, Mary Stone of Brown Forman Corp. in Louisville, KY., Virginia Miller, who owns a public relations and advertising firm in New Orleans, writer John Egerton of Nashville, Julia Johnston, a kitchen designer in Boca Raton, Florida, and Regina Charboneau, a restaurateur and bed and breakfast owner in Natchez, Miss. and San Francisco

    Elizabeth Williams and Matt Konigsmark of New Orleans will continue on the board. Bios will be added to the website in the near future.

    We’d also like to thank outgoing board member Gina Warner of New Orleans for her many contributions and assistance in starting this organization.

    Review of Prime
    Review of Prime by Poppy Z. Brite

    The second in the series about Ricky and G Man, Poppy Z. Brite has managed to engage the reader in the lives of her protagonists who somehow have larger than life adventures that are totally believable. Either because the reader is willing to believe that anything can and will happen in New Orleans or because Ricky and G Man want to live simple, uncomplicated lives, the decidedly unsimple events that occur seem real.

    In Prime, Ricky is lured to Houston as a consultant to an old flame from culinary school. The flame, a sinister restaurant owner, the district attorney of New Orleans and a mega-celebrity chef manage to interact within the context of the now familiar restaurant, Liquor. The resolution of the story has enough rough edges to be believable and to establish the beginning of the next book.

    As always Brite makes the food a character, using it to convey mood and a sense of place. Her characters come alive by eating, cooking, shopping for food, reading cookbooks and communing at the table. The intimacy that she evokes through this description of an communication about food elevates her stories to a universal message about the struggle to stay alive both physically and spiritually.

    It is amazing how sublime a few words about food can be.

    Reviewed by Liz Williams, President of the Southern Food and Beverage Museum.

    Buy “Prime” now

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