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Cirque de Cuisine: French Quarter Kitchen Tour

It was a breezy, beautiful fall day for SoFAB's second Cirque de Cuisine: Kitchen Tour. This year we had the pleasure of visiting the French Quarter, which itself was an integral part of the tour. The...

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"The People's Place"

Author Dave Hoekstra used the resources of the John & Bonnie Boyd Hospitality & Culinary Library for a significant portion of his research for The Peoples Place: Soul Food Restaurants and...

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In the SoFAB Kitchen: An Ode to Innovation

The Rouse's Culinary Innovation Center by Jenn-Air (aka the CIC or the SoFab Kitchen) is loaded with fantastic appliances (built-in, counter-top and hand-held) compliments of our many generous sponsors...

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New at The Pantry

From handmade roux spoons by Paul Troyano, to African oil print placemats from Ann McQueen, we are proud to offer a wide variety of products from local artists here at SoFAB. Joining the ranks this...

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Welcome, Dirty Pages!

Museums tell stories. And cooking and eating, a communal experience often passed down from generation to generation, is the story that we tell at Southern Food & Beverage Museum. The new exhibit...

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Soup Recipes for Everyone!

Yes! Soup for YOU at the John & Bonnie Boyd Hospitality & Culinary Library!Baby, it's cold(ish) outside but it's cozy in here as you visit the Boyd Library to peruse our collection of over 100...

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Barbecuing with a Rocket Scientist

At the beginning of November, the Southern Food and Beverage Museum welcomed a unique presenter to our space. Dr. Howard Conyers, Dr. Howard Conyers, a structural dynamicist who analyzes facilty...

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Word of Mouth: A Day of Culinary Delights in New Orleans

The staff here at the Southern Food and Beverage Museum are always asked where we go to shop and revel in the rich culinary culture of New Orleans. As the holidays approach, many friends, family...

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Cooking the Lucky Dog

A Confederacy of Dunces, by John Kennedy O’ Toole, was published posthumously and won the Pulitzer Prize in 1981. It’s a satirical tragicomedy that centers on its obese, grandiosely eloquent hero,...

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In the SoFAB Kitchen: Open for Culinary Entrepreneurship!

Located within The Southern Food & Beverage Museum, those of us at the Rouses Culinary Innovation Center by Jenn-Air know a relationship with a culinary entrepreneur has been a successful one when...

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Stocking Stuffers and Host Gifts at The Pantry!

SoFAB's Director of Education and Outreach, Jennie Merrill, shares her favorite picks from the SoFAB Pantry this holiday season. Some items can be purchased online here, but please call 504-569-0405 if...

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And Now for Something Completely Different...

Brother, can you spare a dime? By Norm LaskayOne very interesting area in the John & Bonnie Boyd Hospitality & Culinary Library is the sections that contain the cookbooks put out as...

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A Few of Our Favorite Things...

The Southern Food & Beverage Museum isn’t limited just to the large display area in the front. Our artifacts extend throughout all of our space, including the Rouses Culinary Innovation Center by...

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Holiday Cocktails from The Museum of the American Cocktail

On Thursday, December 17, The Museum of the American Cocktail held its 8th Annual Holiday Cocktail Seminar before a sold-out house at the Melrose Georgetown Hotel.  The evening was a great success, and...

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Special Guests in the SoFAB Kitchen

The Rouses Culinary Innovation Center by Jenn-Air was a busy place during the holidays with many visitors to New Orleans scheduling to participate in our popular Taste of New Orleans demonstration...

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Cochon Sauvage at SoFAB

Last weekend SoFAB was honored to hold what may have been the first wild pig roast of 2016. A team of chefs led by Purloo's Chef Ryan Hughes and Executive Sous Chef David Harrower slow cooked the pig...

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Culinary Book Bonanza

The Collection of Master Chef Paul PrudhommeYou’re seated at the table of a great chef, about to take that first bite of the magnificent entrée before you. A glass of your favorite wine sparkles in the...

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Kids in the Kitchen Update

We've been busy here at the Southern Food & Beverage Museum as we completed our first full year in our new space! Not only has your support of our programming been appreciated, but we have enjoyed...

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Carnival Time

It’s that time of year again in New Orleans. The live oaks groan from their first dusting of mardi gras beads. Glitter starts to seep into every crack in your floorboards. Parade maps are checked...

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Post Mardi Gras Kitchen Refresh

Photo courtesy Wikimedia Commons user Bart Everson If, as they say, the definition of insanity is repeating the same action and expecting a different result then I am the Mad Hatter and I throw the...

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