[MarignyBywater] Southern Food and Beverage Museum Newsletter

[Southern Food and Beverage Museum]

Dear Friends,

Happy Holidays from the Southern Food and Beverage Museum.  This will be our
last newsletter until after the holiday season.

If you are still shopping for the food lover on your list, keep in mind the
great gifts at the Southern Food and Beverage Museum or give a SoFAB
membership [ http://southernfood.org/content/index.php?id=83 ] as a gift.

Hooly Grove Over the past couple months, I have been enjoying the Buyer's
Club of the [ http://ttp//hollygrovemarket.com ]Holly Grove Market and Farm in New Orleans.  Each Saturday,
we pick up a box of locally-grown and organic produce.  This past week, we
have been cauliflower, oranges, cucumbers, bok choy, and more.  We enjoy
being  surprised  by  the contents of each week's box and we enjoy the
challenge  of  cooking things that we often forget about while grocery
shopping.     Holly   Grove   offers   gift   certificates.    Contact
alicia at hollygrovemarket.org for more information.

Again, we wish you a happy holiday!

Cheers,

Stephanie Carter
Editorial Director
stephanie at southernfood.org
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Your Holiday Traditions
__Recently, we asked our readers to send in their holiday traditions.  These
are a few...

Sesame Seeds "My grandmother was a superb cook, but she wasn’t a baker.  But
she  arrived  in  New  Orleans  from Sicily at the age of 18 and had a
well-developed taste for sesame biscotti.  She couldn’t find any that she
liked in New Orleans, so she baked them herself.  She wanted them to be
hard, not just crispy.  They were always in her house, aromatic with anise.
Nana  and I would take a break from whatever we were doing and eat her
biscotti.  She would dip her cookies into red wine or coffee; I dipped mine
into milk or cappuccino.

    Even though my mother loved these biscotti as much as I did, she didn’t
make  them herself until Nana died.  Then my mother and I made them as
Christmas cookies every year, using pounds and pounds of flour and butter.
Today I make biscotti when I am feeling nostalgic.  They remain for me a
bridge to the past.

    My own children are not enamored of these biscotti, having never met my
Nana.  Perhaps the cookies are not as wonderful as I recall, when they are
objectively judged.  That is of little importance._" click here [ http://southernfood.org/content/index.php?id=561 ] for Liz's
Benne Biscotti Recipe - Liz Williams, New Orleans, LA_

"Most everyone is familiar with Sneaky Santa, the game where everyone brings
an exchange gift, the gifts are numbered, and everyone picks a number and
opens gifts in that order….and you can choose to ‘steal’ a gift instead of
opening a new one. Well, we put a new twist on that – we call it “Tacky
Santa.” The price range is $5-10, and the object is to buy the tackiest gift
possible. On Christmas Eve, we open our real gifts first, and then move on
to the highly enjoyable Tacky Santa! It is really hilarious, and we all keep
a lookout throughout the whole year for the perfect Tacky Santa gift. Lots
of fun!"  - _Gwen Cashio, New Orleans, LA_

"Our  tradition that we have done for 30 years--since our daughter was
born--is Christmas breakfast.  Tha last thing we do before bed time is the
prep work for breakfast.  My husband and son-in-law make fresh squeezed
orange juice.  I put together a breakfast casserole and our daughter reads
the Christmas story from the bible.  Sometimes the mood is silly, sometimes
somber, depending on the past events of that year.  We reflect back on this
after the reading.  It is always a warm, fuzzy night!"  - _Anonymous_
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Recipe:
Kumquats au Rhum
by Liz Williams

Kumquats I had a tree full of kumquats and wanted something to use them all
at once.  After I picked the fruit I began to look at my collection of
preserved kumquats.  They seemed old fashioned and, frankly, boring.  So I
decided to create something myself.  What could be more Southern than using
cane syrup and rum?  So here is my recipe. . .

Rum
Kumquats
Cane sugar
Cinnamon sticks
Coriander seeds
Pepper corns

Clean kumquats.  Place in a pan, cover with water by at least 4 inches.
Heat and allow to boil gently for 10 minutes. Drain.

Place kumquats in sterilized jars.  Add about 5 peppercorns and 5 coriander
seeds and a piece of cinnamon stick to each jar.  (You might also use a few
slices of ginger or cloves).  Mix rum (either light or dark.  If you use
dark, it will become very dark.) and cane syrup at a ratio of 5 parts rum to
1 part syrup.  Fill each jar with this liquid.  Close jars.  Process the
jars for according the directions of your canning technique.  I cover the
jars with water and boil for 10 minutes.

The jars will keep for weeks in your refrigerator, even if you don’t process
them.  After 6 weeks the liquor is delicious and just gets better with age.
The kumquats are a great accompaniment to meats.  I like them made into a
chicken salad in place of grapes.
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Events at SoFAB

Nancy Wilson Nancy Wilson _Cooking Demonstration and Book Signing_

December 20, 2008
2 p.m. - 4 p.m.
In the Gift Store of the Southern Food and Beverage Museum
Read More... [ http://southernfood.org/content/index.php?id=538 ]

Other Events

_[ http://www.degashouse.com ]Degas House Period Food and Wine Pairing_
Come to the Degas House [ http://www.degashouse.com ] and enjoy French wines with food pairings from
the time of French Impressionist Master Edgar Degas. We are teaming up with
the shop that has been called "the most fun place to buy and taste wine in
New  Orleans",  Swirl Wines, and the Southern Food and Beverage Museum
(SOFAB), a nonprofit living history organization dedicated to the discovery,
understanding and celebration of the food, drink and the related culture of
the South. The menu of traditional creole dishes of 1870 New Orleans  is
being prepared by Chef de Cuisine Josh Garic of Vega Tapas Cafe. Swirl is
also providing an Absinthe station for all guests to enjoy. This may be the
most unique food and wine pairing you will find in the city that is known
for its "distinctive" celebrations!

_When_: Tuesday, December 30th, 2008
_Where_: The Degas House
2306 Esplanade Avenue
New Orleans, LA 70119
_Time_: 6:30-8:30 pm
_Price_: $45 Reservations and Prepayment Required. You can purchase tickets
by calling (504) 304-0635 or (504) 821-5009

The cut off to purchase tickets is Friday, December 26th. 24hrs cancellation
notice required.
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DISH: The Book Club at SoFAB
_by Chris Smith_

Dish meets at noon on the third Saturday of each month at the Southern Food
and Beverage Museum, in the Riverwalk Marketplace Shopping Center near the
Food Court.

Readers of all stripes are welcome to read book club selections and to
attend meetings. Admission to book club meetings is free to SoFAB members;
$10 for non-members.

Attendees are encouraged to bring their own food to meetings. The Riverwalk
Food Court is just steps away.

Participants  also  are encouraged to sign on in advance for book club
meetings.

For more information, contact Chris Smith, coordinator of the book club, at
chris at southernfood.org.
_THE READING LIST_

_January 2009 (Noon, Saturday, Jan. 17)_
The  Physiology  of  Taste The Physiology of Taste by Brillat-Savarin,
translated and notated by MFK Fisher
Published in 1825 after roughly three decades of consuming research, The
Physiology of Taste is the most famous book ever written about food. It
remains among the most comprehensive, stimulating, and just plain enjoyable
works ever published on the subject of the senses and their pleasures. In a
work spiced with style and wisdom, Brillat-Savarin declares that "Animals
feed themselves; men eat; but only wise men know the art of eating." It can
be downloaded at no cost.

_February 2009 (Noon, Saturday, Feb. 21)_

The Omnivore's Dilemma by Michael Pollan

In this groundbreaking book, one of America’s original writers turns his
omnivorous mind to the seemingly straightforward question of what we should
have for dinner. To find out, Pollan follows each of the food chains that
sustain us—industrial food, organic or alternative food, and food we forage
ourselves—from the source to a final meal, and in the process develops a
definitive account of the American way of eating.
_March 2009 (Noon, Saturday, March 21)_

The Fortune Cookie Chronicles The Fortune Cookie Chronicles by Jennifer 8.
Lee

There are more Chinese restaurants in this country than McDonalds, Burger
King and Kentucky Fried Chicken combined. In The Fortune Cookie Chronicles,
author Jennifer 8. Lee takes readers on a remarkable journey that is both
foreign and familiar: penetrating this subculture by traveling the world
(and almost every American state) in her quest to understand Chinese food
and the people who make it.
_April 2009 (Noon, Saturday, April 18)_
Take Big Bites by Linda Ellerbee
Claiming to be neither food writer nor chef, longtime TV newswoman Ellerbee
calls herself "a recovering journalist who's traveled and eaten her way
around the planet and lived to tell some tales." She fantasizes about doing
something she thinks is unattainable, namely, writing for food and travel
magazines ("Imagine being paid to eat, travel and write about that, instead
of the bombing down the block"). But she does better than that, writing a
witty, easy-to-read book about food that's also a blend of autobiography,
travelogue and self-help. Each chapter ends with a recipe.
May 2009 (Noon, Saturday, May 16)
This month has been left open so that book club members can make a selection
based on new releases or other culinary books of interest.
_June 2009 (Noon, Saturday, June 20)_

My Year of Meats My Year of Meats by Ruth Ozeki (fiction)

This first novel, written by a young documentary filmmaker, describes the
production  of a year-long series about red meat broadcast on Japanese
network television and sponsored by BEEF-EX, a U.S. lobby group looking for
new markets for American meats. Robust, funny and insistently educational in
tone, "My Year of Meats" deals with the cross-pollination of people and
values,  toxicity  in meat, synthetic estrogens, camera angles and the
ever-pertinent issue of perspective and reliability in the media.
_July 2009 (Noon, Saturday, July 18)_

The Ungarnished Truth The Ungarnished Truth: A Cooking Contest Memoir by
Ellie Matthews

What do you get when you cook chicken thighs in salsa? A million dollars. At
least, you do if you sent the recipe off to the Pillsbury Bakeoff first. The
story of how a slightly crunchy woman whose fallback emotion is distant
bemusement ended up on stage with Alex Trebeck and a very large check,
trying to fake exuberant enthusiasm when all she'd really wanted was the
free trip to Orlando.

_August 2009 (Noon, Saturday, August 15)_

My Life in France My Life in France by Julia Child

Julia Child single-handedly created a new approach to American cuisine with
her cookbook Mastering the Art of French Cooking and her television show The
French Chef, but as she reveals in this bestselling memoir, she was not
always a master chef. When she first arrived in France in 1948 with her
husband, Paul, she spoke no French and knew nothing about the country. But
as she dove into French culture, buying food at local markets and taking
classes at the Cordon Bleu, her life changed forever with her newfound
passion for cooking and teaching. Julia’s unforgettable story – struggles
with the head of the Cordon Bleu, rejections from publishers to whom she
sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage
that took them across the globe – unfolds with the spirit so key to her
success  as a chef and a writer, brilliantly capturing one of the most
endearing American personalities of the last fifty years.

September 2009 (Noon, Saturday, Sept. 19)
The United States of Arugula The United States of Arugula by David Camp
One day we woke up and realized that our “macaroni” had become “pasta,” that
our Wonder Bread had been replaced by organic whole wheat, that sushi was
fast food, and that our tomatoes were heirlooms. How did all this happen and
who made it happen? The United States of Arugula is the chronicle of how
gourmet eating in America went from obscure to pervasive, thanks to the
contributions of some outsized, opinionated iconoclasts who couldn’t abide
the  status  quo.  Vanity  Fair  writer  David  Kamp  chronicles  this
transformation, from the overcooked vegetables and scary gelatin salads of
yore to our current heyday of free-range chickens, extra-virgin olive oil,
Iron Chef, Whole Foods, Starbucks, and that breed of human known as the
“foodie.”
__
October 2009 (Noon, Saturday, Oct. 17)
Consider the Oyster Consider the Oyster by M.F.K. Fisher

M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here
pays tribute to that most delicate and enigmatic of foods – the oyster. As
she  tells of oysters found in stews, in soups, roasted, baked, fried,
prepared à la Rockefeller or au naturel – and of the pearls sometimes found
therein – Fisher describes her mother's joy at encountering oyster loaf in a
girls' dorm in he 1890s, recalls her own initiation into the "strange cold
succulence" of raw oysters as a young woman in Marseille and Dijon, and
explores both the bivalve's famed aphrodisiac properties and its equally
notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of
the oyster, Fisher invites readers to share in the comforts and delights
that this delicate edible evokes, and enchants us along the way with her
characteristically wise and witty prose. Notice, we’re reading this in a
month ending in “r.”
_November 2009 (Noon, Saturday, Nov. 21)_

This month has been left open so that book club members can make a selection
based on new releases or other culinary books of interest.

_December 2009 (Noon, Saturday, Dec. 19)_

Cooking  with  Fernet  Branca  Cooking  with  Fernet  Branca  by James
Hamilton-Paterson (fiction)

Ghost writer Gerald Samper is looking forward to a tranquil existence in the
Tuscan hills, to the seclusion and the peace and quiet that he needs to pen
his biographies of famous sporting types and devote more time to his passion
for cooking. Samper’s culinary proclivities are unusual to say the least.
His recipes include “Mussels in Chocolate” and “Lychees on Toast.” Something
of a snob, this doesn’t stop Samper from regarding himself as a gastronomic
genius  and his opinion of his other abilities don’t trail far behind.
Hamilton-Paterson is a sharp, capable writer and the novel contains some
vibrant  imagery  and inventive plotting and a succession of memorable
moments.
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Mixology Mondays

[ http://www.museumoftheamericancocktail.org ]

Mixology Mondays
At the Museum of the American Cocktail

Meet top bar chefs, spirits experts, and authors from around the world!

_January 12th, 2009_ - Bobby Gleason & Fred Noe: Bourbon
Join us for evening of Bourbon!. Jim Beam's Master Distiller Freddie Noe,
the great grandson of Jim Beam, will lead you on a journey of the histories
of his family and the Bourbon's they produce. Then enjoy Bourbon based
cocktails prepared by Beam Global's Master Mixologist Bobby “G” Gleason as
he takes you from the classics to new Avante Guard creations!

6:30   –   8   pm    $20.00  per  person  when  you  register  online:
http://www.museumoftheamericancocktail.org
$25 at the door (cash or check) Must be 21+ to attend.
Space is limited, register in advance!

The Museum of the American Cocktail
Located in the Southern Food & Beverage Museum at the Riverwalk Marketplace:
1 Poydras Street   Su 169 (at Julia Street)  New Orleans, LA 70130
504-569-0405
http://www.museumoftheamericancocktail.org
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Links

Donate Now [ http://southernfood.org/content/index.php?id=461 ]
Events Calendar [ http://southernfood.org/content/index.php?id=74 ]

[ http://sofood.blogspot.com ]Blog

Southern Food WIKI [ http://sofabmembers.org/wiki/index.php/Main_Page ]
[ http://www.southernfood.org ]Our Website
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