I apologize to those of you who missed the blog last week. I was keeping the world safe for democracy in my own very special way, and the result wasn’t pretty. One thing I know now: peanut butter may be great at getting gum out of a child’s hair, but it is not a functional equivalent for a tourniquet.

I learned other things over the last week, and because I like you people, I thought I’d share. First up: The Southern Food and Beverage Museum has been open for about six months now, but they’re just getting around to a Grand Opening. That’s somewhat appropriate, since the place continues to evolve, and at least from my somewhat-biased perspective, continues to improve.

 

On April 17, SoFAB holds its official Grand Opening, and the press release has all the details:

If you missed our soft opening on September 29, 2014, or even if you were there, you've got another chance to see what we've been up to in our Museum since we opened six months ago. The Grand Opening Patron Party and Gala will show off our award-winning new space and recent exhibits. Enjoy live music by the incredible New Orleans vocalist Sharon Martin,(seen here at Satchmo Fest 2013), cooking demonstrations by James Beard Award finalist for Best Chef:  South Justin Devillier of La Petite Grocery and Balise, Poppy Tooker, popular chef and radio host ofLouisiana Eats, and pan-Southern food by Executive Chef Ryan Hughes of Purloo. King Cocktail Dale DeGroff will demonstrate a Vesper cocktail during the Patron Party, and we’ll also be pouring refreshing spring cocktails fromLillet, our Exclusive Spirits Sponsor. Executive Chef/Co-Owner Chef Tenney Flynn of GW Fin's will do a fish demonstration at 2PM on Saturday, April 18, and  our Barbecue Curator Steven Raichlen will speak at 5PM. On Sunday, meet pastry chef and restaurateur Tariq Hanna of Sucre' as he demonstrates his famous pastry technique. Three new exhibits will be opening this evening as well: Creative Kitchen by Al Copeland, Making Groceries, and a special exhibition of Sam Hanna’s culinary photography in the Rouses Culinary Innovation Center by Jenn-Air. Thanks to our sponsors Lillet, Rouses Supermarkets,  David Smith, Woodward Design+Build, First Bank & Trust,Prudential, First NBC, and Moonlite Bar-B-Q Inn.

 

There is even a link that allows you to purchase tickets to the event online.

If you haven’t been to the Southern Food and Beverage Museum, you should correct your error immediately. It’s a remarkable place, run by pretty swell folks and there’s a fantastic restaurant there as well.

BUT THAT’S NOT ALL!  There’s also a demonstration kitchen at SoFAB, and if you like having things demonstrated in kitchens, it’s for you, assuming that what you want demonstrated is cooking, and not how to spot-weld or knit sweaters.

In connection with the Grand Opening, chef Tenney Flynn of GW Fins will be teaching a class on April 18 at 2:00 p.m. how to break down a whole fish and prepare several different recipes with the results, including fish stock, sautéed fillets with crispy skin and crawfish etouffée and coconut green curry with fish collar, cheek and belly.

I’ve seen the space in which chef Flynn will be doing the demonstrating, and it’s pretty spectacular. At this point I’m not sure if there are any seats left, but the class is free, so call 504-569-0405 to reserve a spot.