SoFAB Introduces New Spring Cooking Classes

NEW ORLEANS — The Southern Food and Beverage Museum (SoFAB) has just introduced its spring lineup of cooking classes including the brand new Taste of Louisiana: Cajun Cuisine – an exploration of the cooking and foodways of Louisiana's Cajun culture.

         These unique three-course lunch demonstrations offer an in-depth look into how to create delicious traditional dishes that cannot be found anywhere else in the world, SoFAB reps said. Participants will receive recipes to take home, as well as insider tips to make them easier for home chefs. All classes take place in the state-of-the-art Rouses Culinary Innovation Center by Jenn-Air and are presented by Elizabeth (Liz) Williams, SoFAB founder and president, and Jyl Benson, SoFAB culinary programming director. The atmosphere is relaxed, fun and friendly and guests are encouraged to seek advice on cooking, dining, and local interests from the instructors.

         Classes are running now through June 1:


• Taste of Louisiana: Cajun Cuisine

Every other Thursday, 11:00 a.m. – 1:00 p.m. ($50 per person)

         Macques Choux with tasso

         Cajun gumbo with dark roux, andouille and chicken, served with Louisiana long-grain rice

         Gateau de Sirop (Cajun spice cake with cane syrup)

         Iced tea with lemon


• Taste of New Orleans: Creole Italian

Every other Thursday, 11:00 a.m. – 1:00 p.m. ($40 per person)

         Italian olive salad with rresh lemon

         Creole red gravy (made with a roux) with sweet Italian sausage and pasta

         Made-to-order snowballs with flavored syrups and sweet condiments

         Garlic bread

         Iced tea with lemon


• Taste of New Orleans: A Creole Lunch

Mondays 11:00 a.m. – 1:00 p.m. ($40 per person)

         Salad of vine-ripened tomatoes with hard-boiled eggs, scallions and Creole remoulade sauce

         Creole jambalaya with chicken, sausage and vine-ripened tomatoes

         Bananas Foster Flambé served over vanilla ice cream

         French bread with butter

         Iced tea with lemon


         Special dietary needs can be accommodated with 48 hours advance notice. Admission and a guided private tour of the Southern Food & Beverage Museum led by Liz Williams are included in the ticket price. There is a discounted price for SoFAB Members.

         Purchasing tickets 48 hours in advance is recommended.

         For more information


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