What’s new at SoFAB
The long-awaited kids’ camp sign-ups are here, starting April 3rd!
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. Sign-ups start April 3rd!!!
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 11-15)
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 11-15)
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!
Coming up on the 6th is “Seed to Cup”!
Coming up on April 6th from 2 pm to 4 pm, join Grace and Zoe from Congregation Coffee and learn how they make coffee from the seed straight to the cup. Learn about the different stages of coffee production, roasting techniques, brewing methods, and more. This in-person event is perfect for coffee enthusiasts looking to expand their knowledge and appreciation for this beloved beverage. Don't miss out on this unique opportunity to deepen your understanding of coffee!
French 75 Celebration!
Come to SoFAB on April 24th from 6 pm - 8 pm and join John M. Hamilton, author of the new book French 75, while he speaks about the history of the French 75 Cocktail. Also, Mr. Hamilton will demonstrate how a French 75 is made so you can grab a sample of his signature cocktail at the end of the demonstration. You can purchase your ticket at the door or click the button below.
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
Founded in 1780, Laird & Company first and foremost is the distiller of Laird’s Applejack, and more recently, an importer of wines and spirits. Although the company’s first official record of sale dates back to Robert Laird’s account book of operations in 1780, the Laird family had been distilling applejack since the late 1600s. The Laird family is recognized as the oldest American family of distillers; and as distillers of applejack, the nation’s oldest native distilled spirit. Today, the company is run by the eighth and ninth generations of the Laird family.
Recipe from the Research Center
The Grass Roots Cookbook by Jean Anderson
Butternut Squash Chiffon Pie
Capable to make a 9in single-crust pie
Ingredients:
The Hatfelds prefer this spicy, butter-smooth squash pie to pumpkin pie. It looks much the same but has a more nutlike flavor.
1 envelope unflavored gelatin
1 cup sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs, separated
1 cup light cream or evaporated milk
2 cups cooked, mashed, unseasoned butternut squash (you may use, if you like, 2 cups thawed, frozen commercial winter squash)
1½ teaspoons finely grated orange rind
1 9-inch baked pie shell with a high fluted edge
1. In the top of a double boiler combine gelatin, ¾ cup of the sugar, salt, spices, egg yolks and cream. Set over simmering water and cook, stirring constantly, about 10 minutes or until thickened and smooth. Remove from heat, blend in squash and orange rind and cool to lukewarm.
2. Beat the egg whites until soft peaks form, then add the remaining ¼ cup sugar gradually, beating all the while to stiff peaks. Fold the egg whites into the squash mixture thoroughly so that no streaks of white or yellow remain.
3. Spoon into pie shell and chill several hours until firm.
SoFAB Pantry Item of the Week
This week’s SoFAB Pantry shout-outs are our MOTAC Martini Glasses. As always, check in at the front desk with the code word “okra” for a 20% discount.
New on the Nitty Grits Podcast Network
The NOLADrinks Show with Bryan Dias
On this edition of The NOLADrinks Show with Bryan Dias, we welcome Lynnette Marrero and Ivy Mix, co-founders of Speed Rack! We talk about that terrific organization and about their upcoming cocktail book, A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood.
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!