Cookbooks, Coffee, and Kids Camp OH MY!
What’s new!
The SoFAB Cookbook release party is almost here!
Are you ready to party!? Well then join us for the much anticipated SoFAB Cookbook release party this Saturday, June 22 from 2 pm to 4 pm! The authors, Liz Williams and Maddie Hayes, are excited to meet all of you and are pleased to sign their work for you! We will also have a handful of recipe contributors here to sample their dishes! Mark your calendars this weekend and head over to SoFAB for an awesome party that you can’t miss!
Admission $12
Students, Military/Veterans, Seniors (65+) $9
Pre-order your copy today and get in for free!
Calling all lawyers!
We are inviting all lawyers to join us for a Continuing Legal Education seminar! We've teamed up with Tales of the Cocktail and Loyola University Law School for this special event. The seminar will take place on July 20th at the Ritz Carlton, just before Tales of the Cocktail begins. This CLE promises to be both enjoyable and highly informative, led by legal experts from the spirits industry. If you're seeking an engaging CLE alongside fellow lawyers with a passion for spirits and the spirits industry, this is the one for you. Secure your spot now as space is limited to 50 participants. Ethics credit is included in this CLE. Click below to secure your spot!
Kickstart your morning with the new Dryads Coffee & Chicory Blend from SoFAB and Congregation Coffee Roasters
We are thrilled to introduce a new chicory coffee blend crafted in collaboration between SoFAB (the Southern Food & Beverage Museum) and Congregation Coffee Roasters. This unique chicory blend embodies the rich culinary heritage of the South, combining SoFAB's dedication to preserving and celebrating Southern food culture with Congregation Coffee's expertise in artisanal coffee roasting.
Tasting profile:
Molasses
Toasted Almond
Dark Chocolate
You can purchase your own either from our website or here at the Southern Food and Beverage Museum!
There’s still time for those kids’ camp sign-ups!
Culinary Kids Camp is off to a great start this summer! Session One focused on "The Trinity". Campers learned and practiced knife skills during daily food prep. They learned how to safely chop and dice ingredients and add them to heated oil in pots and pans. In "Get Moving" they completed a 15-task obstacle course within 8 minutes using teamwork and strategy to complete tasks. Campers tried new things like homemade ranch, cornbread, Shrimp & Grits, onions, celery, carrots, and bell peppers with Cornbread being the standout amongst the "new" foods. "I really didn't think I'd like the cornbread but that was the best thing we made all week!" Each camper made their very own cookbook to take home with all the Session One recipes to be prepared and enjoyed at home with their families.
Registration is still open for our 5 remaining sessions. Future themes include USA and France, in celebration of Team USA competing in the Olympic Games in France, and "Making Food Art" during Teen Weeks.
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
Nelson’s Green Bier Distillery
Brothers Andy Nelson and Charlie Nelson have always had a lot in common. Both graduated from Loyola Marymount with degrees in the Humanities concentrating on Philosophy; both are history buffs, true Southern gentlemen, and proud of their family roots. But when they set out to resurrect Nelson's Green Brier Distillery, founded in the 1800s by their great-great-great grandfather Charles Nelson, the boys realized their kinship ran deeper than blood. They both had spirit pulsing through their veins. So in their mere 20s, the Nelson brothers have set on a grand journey—not just to make and sell whiskey—but to rebuild a business that helped bring the term 'Tennessee Whiskey' to America and Europe. Through researching, seeking capital, crafting brands from Charles Nelson's original recipes, and putting bottles of their small-batch bourbon on shelves, they are the essence of the American dream and spirit.
Recipe from the Research Center
“Nouvelle Chinese Cooking“ by Karen Lee with Alaxandra Branyon
Chinese Hero (pgs 122-123)
This invention was inspired by an article Mimi Sheraton wrote for Time Magazine on the American fascination with sandwiches. A Chinese hero can, of course, be made for lunch, but I find it also is a conversation piece when served as an appetizer for an informal gathering of friends.
1 cup mung bean sprouts
1 crusty loaf Italian bread
2 tablespoons mayonnaise
2 Chinese Napa cabbage leaves
1 well-ripened plum tomato, sliced
1 whole scallion, shredded
¼ pound Barbecued Roast Loin of Pork, sliced
⅓ cup Hunan Roasted Peppers
1 tablespoon Spicy Mustard Sauce
1. Place the bean sprouts on paper towels to dry.
2. Cut off a section of one end of the bread so that the loaf is 9 inches long. Split the loaf in half lengthwise, then remove the center of the bread (save the center for another use, for instance, bread crumbs).
3. Place a wok over high heat for about 1 minute or until it smokes. Add the bean sprouts. Allow them to scorch on one side for about 30 seconds, shaking the wok occasionally. Flip the bean sprouts in the wok and scorch them on the other side for another 30 seconds. Turn off the heat. Remove the bean sprouts to a plate and allow to cool.
4. Using one piece of the bread as the bottom layer of the hero, spread the mayonnaise over it. Add the Chinese-Napa cabbage leaves. On top of this, layer the tomato slices in an overlapping pattern. Sprinkle the shredded scallion over the tomato slices:
Cover this completely with an overlapping layer of Barbecued Roast Loin of Pork. Add the Hunan Roasted Peppers. Finally, top with the slightly charred bean sprouts. Spread the Spicy Mustard Sauce on the other piece of the bread, then place this half on the sandwich. Slice the hero into quarters and serve.
If you live near a Chinese community, you can purchase barbecued roast pork already made. Alternatively, you can substitute Westphalian, Black Forest, or smoked country ham.
Serves 2-6
SoFAB Pantry Item of the week!
Come and take your shot with our MOTAC shot glass! Whether you’re a cocktail enthusiast or a shot glass collector this item will surely stand out from the rest. As always, you can repeat the current code word which is “French 75” and you can get 20% off!
New on the Nitty Grits Podcast Network
The NOLADrinks Show with Bryan Dias
This time on The NOLADrinks Show with Bryan Dias, we talk with Anthony Advincula, National Communications Director, and Brandon Arnold, Community Organizer for New Orleans, of Restaurant Opportunities Centers United, aka ROC United. We discuss this national organization that advocates for members of the hospitality industry. Among other initiatives of theirs we cover; we highlight their effort to pilot a mandatory training on sexual harassment and violence in the industry here in New Orleans.
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!