This Weekend at SoFAB: Pig Tales for Kids and Fermentation on Wheels

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SoFAB’s Weekly Newsletter
 
Kids Menu: Storytelling with Nancy Wilson
 
Saturday, February 15th at 10:00 AM
SoFAB Culinary Library and Archive
(1609 O. C. Haley Blvd)

Free and Open to the Public
 
Join Nancy Wilson, founder of Mam Papaul’s Food Products and a former teacher, for the new Kids Menu Series: Storytelling at the SoFAB Culinary Library. This time we’ll be reading The Three Little Pigs plus some lesser known tales, including Les Trois Cochon, Pig Poetry and The Wonderful World of Jillian Jiggs. Together we’ll make Bacon and Cheese Grits.

The program is recommended for children ages 3 1/2 to 7.

 
 
Fermentation on Wheels Presents: Get Cultured!  
 
Saturday, February 15th at 1:00 PM
SoFAB Culinary Library and Archive
(1609 O. C. Haley Blvd)

Free and Open to the Public
Presented by SoFAB and Edible New Orleans

Tara Whitsitt of Fermentation on Wheels will hold a workshop on starter cultures – discussing sourdough starter, kefir, and kombucha. Attendees may bring cultures of their own for exchange and discussion as well as bring an empty jar and take a culture home from the workshop. Tara will also teach & prepare a wild ferment with seasonal NOLA ingredients.

 

This Week i Magazine

Sharon Ona may hoard recipes, but she’s conserving water as the California drought affects food prices across the U.S.

 
 

 

 
We’ve even included a recipe for DIY Olive Salad to use!

 

Courtesy Louisiana Cookin’

 

 
Pop Up Purloo Presents:
Virginia Valentine’s Day Dinner

Friday, February 14
at the New Orleans Cooking Experience 
1519 Carondolet St. 

Purloo is a pop-up restaurant operated by Chef Ryan Hughes dedicated to exploring and celebrating the rich culinary history of the South. A precursor to the brick-and-mortar restaurant to be located in the new Southern Food and Beverage Museum, pop-up Purloo offers an experience unto itself where guests can enjoy a five-course,  prix-fixe menu.

For Reservations:  call: (504)430-1840
email: [email protected]

More Information

 
Last Week at SoFAB
SoFAB Director Liz Williams spent a whirlwind weekend in Los Angeles, CA. She’s shown here with SoFAB’s Vice President Philip Dobard speaking about the evolving cuisine of New Orleans at the Culinary Historians of Southern California; Liz and Philip with Chef Brandon Boudet at the ceremony for welcoming Dominick’s Restaurant to theNational Culinary Heritage Register; and she even got to try a Californian King Cake. The oysters shells are the remnants of a delicious version of Chargrilled Oysters, enjoyed at the fundraising dinner for our friends the Southern Foodways Alliance at Commander’s Palace back here in New Orleans.
 
 
Upcoming Events:

Celebrations of the North: Russian Cuisine and Food Culture 
Pacific Palisades Library, CA
Saturday, February 15
More Information
 
The Negroni: The Evolution of a Three Part Classic
Washington, DC
February 20
More Information

The Rise, Decline and Rise of Food Preservation
Los Angeles Public Library
March 8
More Information

From Flint Knives to Cloned Meat
2014 Roger Smith Conference on Food in NYC
April 3-5

More Information

Travel with SoFAB:


Discount Rate on Rooms at the New Orleans Hotel Collection!
More Information

 

        
 
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