NEW ORLEANS — The Southern Food and Beverage Museum (SoFAB) announced its lineup for upcoming, open to the public cooking demonstrations, to be held each Saturday from November 28 through December 12, 2015, with a special appeal to those interested in New Orleans' distinctive culinary culture.
Offered in the state-of-the-art Rouses Culinary Innovation Center by Jenn-Air, located in the Southern Food & Beverage Museum, 1504 Oretha Castle Haley Blvd., these demonstrations give guests the chance to interact with some of the city’s most popular chefs.
Upcoming demonstrations are free of charge with admission to the museum.
The schedule includes:
• Saturday, November 28, 2015, 1:00 p.m. – 3:00 p.m.
Commander’s Palace Chef Tory McPhail will host a special tasting of his new line of sauces. Made with fresh ingredients and few additives, these sauces can be used as marinades, salad dressings and more.
• Saturday, December 5, 2015, 2:00 p.m. – 4:00 p.m.
Kristen Preau, aka Jambalaya Girl, will share her recipe for Cranberry Pecan Rice Pilaf, a Louisiana classic dish. Holiday favorites are mixed in with Jambalaya Girl Jambalaya for an easy, sweet and savory holiday dish. As part of SoFAB's Entrepreneurship and Mentorship Program, Preau will also discuss how she turned a family recipe and tradition into a booming business that is becoming internationally recognized as an authentic brand for New Orleans. She will also share a sneak peek of her Gumbo, her newest product, not yet on the market.
• Saturday, December 12, 2015, 11:00 a.m. – 1:00 p.m.
Author, blogger, radio host, speaker, video producer, culinary personality and chef Jay Ducote will sample some of his new sauces and rubs. Ducote said he has spent years perfecting his version of Louisiana barbecue sauce, using local ingredients like Louisiana cane syrup and Creole mustard to create a uniquely flavored sauce anchored in the state's culinary history. Sauces will be available for sale.
• Saturday, December 12, 2015, 2:00 p.m. – 4:00 p.m.
Chef Scott Maki will present a sneak peak of the dishes that will be served at his new restaurant, Trinity, slated to open in early 2016 in the former Maximo’s space on Lower Decatur Street.
Trinity will feature a menu reflecting the myriad of cultural influences that define Louisiana cuisine. Though the restaurant’s name is a nod to the trio of aromatic ingredients that are the basis of Cajun cooking (onions, celery and bell peppers), Trinity points to the three hallmarks of the Southern dining experience – eating, drinking and conversation.
• Saturday, December 19, 2015, Various Times: Kids in the Kitchen – Holidays
SoFAB's last Kids in the Kitchen program of the year will get everyone in the holiday spirit. The program is split into two age groups: 10:30 a.m. to 11:30 a.m. will be for children aged 7 to 11 years, and 12:00 p.m. to 1:00 p.m. will be for children aged 12 to 15 years.
There is an additional charge for Kids in the Kitchen.
