[MarignyBywater] Classic Bloody Mary Recipe, Tabasco Lecture, Cheese-Making Demo

[Southern Food and Beverage Museum]

In this issue:
Recipe for Classic Roaring Twenties Bloody Mary
Weekend Events at SoFAB:  Tabasco History; Cheese-making Workshop
  _________________________________________________________________

[1]
  Links:
    1. http://www.gwfins.com


Saturday, February 7, 2009

2 p.m.

location: Edward A. Johnston and Carolyn T. Pearce Tasting Room,
Southern Food and Beverage Museum

Tabasco  Historian Shane K. Bernard talks about the vibrant history of
Tabasco Pepper Sauce and the Tabasco Company.  He will also sign his book,
_Tabasco: An Illustrated History._
  _________________________________________________________________


_The Roaring 20's Bloody Mary_

recipe reprinted with permission from Tabasco: An Illustrated History by
Shane K. Bernard

Just in time for Mardi Gras Season and evoking a time of less economic
worries, here is an updated version of Tabasco's Orignial Recipe for the
Classic Bloody Mary.
1 quart tomato juice (or TABASCO Bloody Mary Mix)
1/2 teaspoon TABASCO Pepper Sauce
4 teaspoons fresh lime juice
1 tablespoon Lea and Perrin's Worestershire Sauce
1 teaspoon salt
Vodka
Cracked Ice
Lime Wedges or Celery Ribs for Garnish
Combine the tomato juice, TABASCO, lime juice, Worcestershire, and salt in
large  pitcher.   Stir  to blend.  (Cover and refrigerate if not using
immediately.)

Fill tall glasses with cracked ice.  Add 1 to 1 1/2 ounces of vodka to each
glass.  Pour in the tomato mixture and stir.  Garnish with a lime wedge or
celery rib and serve immediately.

Makes 4 cocktails.
  _________________________________________________________________

Cheese-making Workshop

Sunday, February 8, 2009

2 p.m. - 4 p.m.

location: Edward A. Johnston and Carolyn T. Pearce Tasting Room,
Southern Food and Beverage Museum

Cost: $20 non-members; $15 SoFAB members.  This includes admission to the
museum and 1/2 a pound of Queso Fresco.

This class is limited to 15 people.  You must reserve a spot by emailing
stephanie at southernfood.org.

This class will be conducted by Kathia Duran, the artisan cheesemaker who
you  see  at the Dona Blanca cheese booth at the Cresent City Farmer's
Market.   Kathia  Duran's  family is originally from Costa Rica, where
traditionally women make the fresh cheese hispanics typically consume with
every meal, including breakfast.  Each participant will take home 1/2 pound
of Queso Fresco.

Dona Blanca House of Cheese and Dairy produces the following varieties of
cheese:
Queso Fresco, Queso Blanco, Queso Oaxaca, Queso Cotija, and Creole Cream
Cheese

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