Big news and a lot of events!
You don't want to miss this!
What’s new!
We have a lot going on here at SoFAB this summer and we’re going down the list!
Writing Class
Join Elizabeth William and Isabella Bentz in partnering with Christopher Kampbell’s Milk Street as they host an online class on June 17th and July 8th going over how to write a cookbook. The Class will be presented in 2 sections. You can click the button below to reserve your spot now!
Speaking of cookbooks
SoFAB is proud to present that we have an official cookbook! We are hosting a party on June 22 from 2 pm to 4 pm to celebrate this milestone! Join us as we have authors, Liz Williams and Maddie Hayes, excited to meet all of you and sign their work. Joining them are the chefs featured in the book and they’ll also be serving samples of dishes featured in the book!
Last but certainly not least!
We are calling all lawyers to participate in a Continuing Legal Education seminar! We are partnering with Tales of the Cocktail and Loyola University Law School to present. It is being held on July 20 at the Ritz Carlton. This is the day before Tales of the Cocktail begins. This CLE will be fun and very informative. It is being taught by lawyers who work in the spirits industry. If you are looking for an interesting and informative CLE full of other lawyers interested in spirits and the spirits industry, this is the one. Please sign up now to ensure a place for yourself. Space is limited to 50 people. This CLE includes ethics.
Aunt Sally's Event Postponed
The Aunt Sally Event has been postponed for the time being, please stay tuned for future updates on this event.
Click the button below for kids’ camp sign-ups!
We are so pleased to announce that SoFAB Kids’ Culinary Camp is returning for Summer 2024. We have recently appointed Rebeckah Kirk as our new Camp Director. Rebeckah is a local educator, Arts Administrator, and an advocate for Arts Education as a whole for every child. Ms. Kirk has spent several years as an Early Childhood, Elementary Music Teacher, and Director; she has extensive experience working summer camps in the greater New Orleans area.
SoFAB Kids’ Culinary Camp will be a full-day, weekday camp for six 1-week sessions for children ages 7-15 in the months of June and July. Camp hours will be 9:00 am - 2:45 pm.
Session 1: June 10 - June 14 (ages 7 - 11)
No Camp June 17 - June 21
Session 2: June 24 - June 28 (ages 7 - 11)
No Camp July 1 - July 5
Session 3: July 8 - July 12 (ages 12-15)
Session 4: July 15 - July 19 (ages 7 - 11)
Session 5: July 22 - July 26 (ages 7 - 11)
Session 6: July 29 - August 2 (ages 12-15)
In addition to daily cooking, meal prep, and tastings, campers will participate in games, culinary arts, and nutrition exploration. Dishes and activities will tie in with the “Theme of the Week” and campers can look forward to themed dress-up days.
Pricing:
$385/week
$325/week for members
Registration for SoFAB Kids Culinary Camp is on a first-come, first served basis. Space is limited and has sold out in past years.
For more information, please email Kidscamp@southernfood.org . Here’s to a great Summer!
Become a member today!
Support the National Food & Beverage Foundation! NatFAB is funded by our members, grants, museum admission, fundraising events, and private donations. Through our museums, programming, and public resources, we are able to illuminate the unsung heroes of our kitchens, past and present, while preserving our culinary culture.
Donations are tax-deductible to the extent permitted by law. You can also call (504) 569-0405 or send a check to the National Food & Beverage Foundation at 1504 Oretha C. Haley Boulevard, New Orleans, LA 70113. Please contact us directly if you are interested in naming opportunities or have any questions.
To stay ahead of the game, check out our calendar on our website!
How to get involved
Are you sociable, friendly, and love telling stories? Maybe you’d like to be a docent! We host tours at the museum almost every day we’re open, and we are looking for volunteers to be part of our docent family, if this interests you please email liz@southernfood.org
National Culinary Heritage Register Spotlight
Natco Food Service
NATCO Food Service, celebrating their 90th anniversary in 2015, is headquartered in Southeast Louisiana. Ninety years ago, Nicholas Lalla, a New Orleans butcher, started providing quality meats and services directly from his horse-drawn carriage to French Quarter friends and neighbors. As business grew, he opened a grocery store on Magazine Street. Nicholas earned the trust of customers and local chefs, building the foundation for what is today one of the largest beef distributors in Louisiana. NATCO has grown to a 90,000-square-foot facility located in Reserve, Louisiana.
Recipe from the Research Center
“Roundup of Beef Cookery“ by Ranch Kitchens of America
DEVILED HAMBURGERS
6 Servings
1 lb. lean ground beef
2 tablespoons ketchup
1 teaspoon salt
1 tablespoon prepared horse radish
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
6 hamburger buns, toasted butter or margarine
1 tablespoon onion, minced
Mix the first 7 ingredients lightly; shape into 6 patties—Broil quickly on both sides. Serve on hot toasted hamburger buns spread with additional mustard and butter or margarine.
SUGGESTED MENU: Serve with assorted sliced cheeses, dill pickles, and coleslaw. For dessert, marble cake slices with ice cream and chocolate sauce.
SoFAB Pantry Item of the week!
Need some spice in your life? Then we got what you’re looking for! Come to SoFAB for our original Creole Spice Blend! To receive a 20% discount on this item use the code word “life” when you go to purchase this item.
New on the Nitty Grits Podcast Network
The NOLADrinks Show with Bryan Dias
“On this episode of The NOLADrinks Show with Bryan Dias, we talk about the policy initiative being undertaken by the Tales of the Cocktail Foundation supporting bar professionals in the US. The effort is designed to bring about tangible policies and approaches for dealing with critical issues facing individuals in the industry. Our guest is the foundation’s Government Affairs Manager, Tammera Catchings.” -Bryan Dias
Tip of the Tongue
If you want to know even more about what’s going on at SoFAB, subscribe to the Tip of the Tongue, written by Liz Williams, the founder of the Southern Food and Beverage Museum!
