Eat! Drink! So Fab! Grand Opening Weekend

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Eat! Drink! So Fab! Grand Opening Weekend
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Southern Food and Beverage Museum says
We were so thrilled about getting into our new Museum at 1504 Oretha Castle Haley Blvd. that we celebrated our ribbon-cutting and the “soft opening” six months ago. Now, we’ve finished installing new exhibits and galleries, the acclaimed new Southern restaurant Purloo is open for lunch and dinner, and we’re even prouder to show off what we’ve been up to since September 2014! We’ll start the celebration with a gala on Friday night and continue with free days on Saturday and Sunday, demonstrations, and discussions. For more information, visit http://southernfood.org/grand-opening-weekend-april-17-19/

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Day One: Friday, April 17, 2015, 6 PM to 9 PM– Eat! Drink! SoFAB! Gala. Please visit southernfood.org/eat-drink-sofab-grand-opening-gala-weekend/ for tickets and more information.

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Day Two: Saturday, April 18, 2015 – A free day in honor of Suzanne Ormond

On Saturday April 18th, 2015, SoFab will honor the late Suzanne Ormond, a New Orleans civic leader who made a lasting impact on many aspects of life in the city. Mrs. Ormond’s family and friends have come together to make this a free day at the museum and all are welcome.

11 AM- 1 PM we will be demonstrating and sampling selections from Mrs. Ormond’s popular cookbooks Favorite New Orleans Recipes, and Recipes from an Old New Orleans Kitchen. Copies of the books will also be for sale.

1 PM John Sullivan will share reminiscences of Mrs. Ormond’s many accomplishments.

2:00 PM – Chef Tenney Flynn of GW Fin’s will present a fish demonstration, “From Nose to Tail,” in the Rouses Culinary Innovation Center by Jenn-Air.

5:00 pm – Steven Raichlen, Barbecue Curator, will present a lecture on the History of Barbecue in America to celebrate the Grand Re-opening.

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Day Three, Sunday, April 19, 2015 – A free day sponsored by Domino Foods, Inc.

2:00 pm - Chef Tariq Hanna of Sucré will present a pastry demonstration in the Rouses Culinary Innovation Center by Jenn-Air.
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By: Southern Food and Beverage Museum

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