Write Your Family's Recipes Down

Short on cash every year at the Holidays? End up passing out gift cards for hugs, car washes, and dog sitting? Don't worry you arent alone. But why not do something better this year. This Christmas, yes it will be here before you know it, give your family a cookbook containing all of the recipes so treasured and revered in your neck of the foods.

How the hell do you do this? Well you start by signing up and going to the Southern Food and Beverage Museum's Personal Cookbook Writing Workshop. This Saturday from 2-4 p.m. Natalie Root and Liz Williams will lead a discussion of how to create a personal cookbook for families, reunions, gifts, and more. The class will focus on styles of layout and photographs, as well as writing recipes, different forms of publication, adding personal touches, and organizing. Get your tickets here.

Tickets are $30 for non-members, and $25 for members. Trust me it is a gift that everyone will love.

A Tapas of Links and Other Miscellany

We interrupt Peter's chronicle of debauchery and bacchanalian exploits for a message from our sponsors.


Read our take on Dome Food and also our review of Rambla.

And an exciting link for us.

Have you ever dreamed of meeting a real live food blogger, but don't know where they hang out? Are you busy on January 17, 2009? Well, come on down.

When you link to yourself does that mess up the space-time continuum or is it more like how one can never cross the same stream twice? Either way enjoy our egotistical links of the day.

My attempt at making caramel sea salt ice cream did not succeed but did not fail enough that I will not try again. I used this recipe from David Lebovitz. All failings were directly my fault. The texture of the cooked custard produced an ice cream with a tremendously luxurious mouth feel (which seems like it should be a dirty word). However, I think I went a tad to far into the realm of burning the caramel then I should have. The result was intense, in a drunken, brawl with a college friend at 2 a.m. which involves a head butt to the bridge of the nose kind of way. But alas such mistakes are expected.

And also, I think my ice cream maker sucks. The cold beast requires ice and ice cream salt in a proportion that calls to mind a calculus class I had with Mr. Cohen. Needless to say, I am not a math major. Plus, it doesn't freeze fast enough. And I would like a new one for Christmas. So if you don't know what to get the blogger who has everything, an automatic ice cream maker would be a good choice, but feel free to pick one out (I have a Kitchen Aid Mixer, there is an ice cream attachment for it). Or if you know of anyone who slings liquid nitrogen on the side, I guess I could always use that.

I did not think it was possible to improve on the Satsuma Wrestler, but once again I was wrong. Into a Kerry Vodka Collins glass, add a 5 second pour of Cat Daddy Moonshine, available at Cork and Bottle. Follow this up with 4 ounces of fresh squeezed Louisiana Citrus Juice (I had a combo of satsumas, Meyer lemons, and navel oranges). Don't use store bought, that is worthless. Top with a dollop of fresh homemade whipped cream. Stir lightly. Take photo with of your new Creamy Mustache.

Go Get Wicked Smart

A press release from Mrs. McCall...

The Young Leadership Council and the Literary Alliance of Greater New Orleans are hosting a special panel discussion on Wednesday, November 5th in conjunction with the YLC's One Book One New Orleans project. This year's novel is City of Refuge by Tom Piazza.

The book tells the story of two very different New Orleans families and their struggles during and after Katrina. The panel discussion will highlight one strong theme throughout the novel – New Orleans' identity through its unique food and beverage. Panel members include Ralph Brennan, Jim Monaghan, Jr. of Molly's at the Market, and Sara Roahen.

The discussion is from 5:30 pm to 7:00 pm at the Southern Food and Beverage Museum. You do not have to be a member of the YLC or Literary Alliance to attend. Actually, you don't have to have read the novel to enjoy the panel (but it wouldn't hurt). But, space is limited…

For more information visit our website at http://www.onebookoneneworleans.com/.

Look, you are just getting stupider every day that you waste reading this blog. So if you have time tonight, go to SOFAB, listen to real writers, get some knowledge, and then start your own blog.

And another good link from Ben Jamon. I know Peter is very stoked to see the French Laundry on that list.

After Work Today...

A few weeks ago Lindsay and I attended a presentation at SOFAB by Brian Burkey of W.I.N.O. on the topic of location. Specifically how the different locations grapes are grown effects the taste of the wine. We sampled four wines: two verdelho wines (one from California, one from Australia); two pinot noirs (one from New Zealand and one from California). We particularly enjoyed the verdelhos.

But even more interesting was the story of Mr. Burkey and how he ended up opening a wine shop in New Orleans. Hint: It involves show tunes. So today after work I would advise you, as your attorney, to head over to the Wine Institute of New Orleans and try some new wines. But Rene, you say "that would cost a fortune to try wines, plural."

Well, not really. At W.I.N.O. you can sample wines in a variety of sizes from one ounce up to a bottle. Its a good way to see what you like, and more importantly what you dont like. They also have beer and light food. Plus, they offer educational classes to bone up on some ambigious terms to use the next time you are talking about wine. And I can vouch that Mr. Burkey's teaching style will make you feel comfortable and welcome.

Two Great Events, One Cool Spot

This week SOFAB, a place we have implored you to visit, will host two great events. The first is tomorrow night and combines Restaurant August, the Jazz Vipers, and Wine. Cash wine bar with complimentary food from John Besh's flagship. The event begins at 5 and will end at around 7 pm. Admission is $10. Sounds like a great way to wind down after a stressful Tuesday. And you know how stressful Tuesdays are. http://southernfood.org/content/index.php?id=472

On Saturday, SOFAB will host a wine seminar with Brian Burkey of W.I.N.O. who will talk about the importance of location in wine production. In lieu of a Power Point, fermented grape juice will be served. Again admission is $10 and to reserve your spot email Stephanie at stephanie@southernfood.org.

Also, you may want to register as a member of SOFAB. The cost is $50 a year and it gets you free admission to the museum and to the Saturday learning series.

A Look Ahead to the Weekend

Are you going to be in New Orleans this weekend? Maybe for a wedding? Looking for something to do to pass the time? Want to get a jump on your Christmas shopping? Well, you could go to SOFAB on Saturday at 11 am to hear Susan Spicer of Bayona talk about her runaway best seller "Crescent City Cooking."

Spicer's tome chronicles not only her style of cooking, but New Orleans cuisine as well, and not just the French elements. Rather Spicer explores the varied and complex food traditions and influences that shape her cooking view and ultimately New Orleans cuisine. Following a presentation, Chef Spicer will sign copies of her book.

If you are a museum member, the cost is free. If not admission to the museum is $10 and the seminar is free.

Plus, you can take a look at the mess on the river.

Lazy Magnolia, Blossoms Bloomin

This weekend Le Bucket and I had the pleasure of learning all about the Lazy Magnolia brewery at the Southern Food and Beverage Museum. Lazy Magnolia brewery began, as all true passions in life, as a hobby for husband and wife Mark and Leslie Henderson. Both of them are engineers and one year for Christmas Leslie gave Mark a brew kit. Four years later they were brewing beer as a business.

The operation is based out of Kiln, Mississippi. That is the same home town as Brett Favre. Brett Favre does not drink beer anymore. Lazy Magnolia's most famous brew is the delightful Southern Pecan Nut Brown Ale. The Henderson's kindly brought along some bottles for everyone to try. The pecan flavor asserts itself in a subtle manner about 2/3rds of the way through the brick. One of the more interesting uses of this beer, that they recommended, layers the Pecan Ale and Guinness for Pralines and Cream dessert beer. That sounds good enough to be a main course.

The beer selection from Lazy Magnolia is heavily linked to food and brewed with the South's climate in mind. The Sweet Potato Cream Stout uses the starchiness of sweet potatoes to mimic the taste of Oatmeal Stouts. "I want drinking beer to be equivalent to a good meal. A barbecue, grilled chicken, pizza, sushi...each of these meals has a specific flavor profile and experience. That is what we shoot for in crafting our beers," Mr. Henderson added.

Lazy Magnolia's varietals currently are not sold in Louisiana. However, they hope to expand into the market very soon. It will not be soon enough. For you readers in Mississippi, Alabama, and Florida, congrats on scoring such a fine product.

And please, go to check out SOFAB. It really is a great museum and the staff does a wonderful job or putting on presentations like this weekly.

What To Do

Its hot. The kind of heat that leaves one exhausted simply by waking up. Let's face it, the dog days of summer have arrived. If you want go to Saints Camp, but allow us to offer a better suggestion. The SOFAB Museum will host Leslie Henderson of Lazy Magnolia Brewery.

I have had the Pecan Nut Brown Ale from this outfit on occasion and I must be honest; that beer rocks. Sweet without cloying, with a good bitterness and smoothness. Henderson will talk about beer and pairing beer with food (which in this heat and the affinity of grilling, it makes more sense to drink beer with summer food than any non-white wine (this is a generalization)).

There will also be a tasting. This all goes down at 3 p.m. on Saturday at the Museum. The SOFAB Museum is located in the River Walk at the Julia Street Entrance (near the Food Court). To reserve your space (the cost is a measly $10) email Stephanie at stephanie@southernfood.org. Go, the museum is great, the beer delectable, and Air Conditioning.

I capitalize Air Conditioning because it is that God damn important.

How to make 27 Deviled Eggs Disappear

Last night Peter, Lady, Pope, and I journeyed over to the opening party of the Southern Food and Beverage Museum. Fun occurred and pig cheeks provided some great live entertainment.

The Pope and Peter picked me up from work and we headed to Cafe Adelaide for a few drinks. Woodford Reserve Mint Juleps drink very easily so by the time Lady arrived the workday was a distant memory.

Remember the Riverwalk? It is still there and where the Limited used to be (adjacent to the Food Court) is now a museum devoted to Southern Food and Beverages. This is going to be a long day.

One of the best dishes of the evening came from the Bourbon House. Oysters poached in horseradish cream with bacon and chives. The oysters were just barely cooked; their edges just beginning to curl like a prom date getting her bangs done. That last sentence may or may not make sense. The overall effect of the dish was like an oyster baked potato, if you can imagine that.

Chef Paul Prudhome was there with a delicious duo of pastas. Both presented penne in a cajun cream sauce one had oysters one had chicken. Dickie Brennan's Steakhouse's creole tomato topped with crabmeat and chopique caviar tasted a lot better than I thought it would. But one can rarely go wrong using creole tomatoes right now.

Cochon had pork cheeks over grits with a salsa verde. Conservative estimates on the number of these I ate range from 3-7. At two cheeks per pig, I have nothing but love for those beautiful porcines. Luke had a Cochon De Lait stuffed with jambalaya. The rice picked up a delicious smoky taste that I normally can find overwhelming. Not on this dish. I also asked for and received some of the pork skin, tough but so salty I understand deers and salt licks much better now. So I have got that going for me, which is nice.

7 on Fulton's Duck Piquant over grits (grits are in right now, did you not get the memo) was really more a cold weather dish, but that did not mean it tasted bad.

The deviled eggs came from Acadiana in Washington, D.C. I do not exaggerate as a general rule, but I am under reporting when I say Peter ate 27 of these crabmeat ravigote stuffed, caviar topped gems. His eyes fixated on the table. Internally you could see him pretending to decide if he wanted another one. Those deviled eggs never stood a chance.

On the way out we stopped by the Parkway Table, chowed down some Roast beef and gravy, and discussed future po-boy ideas with their chef, Justin Kennedy. He did not seem to get my idea for a Escargot Po-Boy, but then again no one does.

Lots of restaurant insiders, chefs, food writers, and wanna-be food writers who really just have some crappy blog (ok there are just two of us). You should head over this weekend and check it out, the museum is actually really neat.

The booze was the reason this recap sucks. Check back later for Peter's much more coherent take on the evening. And someone please tell the mariachi band on the Acura stage in my head, show is over.

SOFAB Reminder

Tonight the opening gala for the Southern Food and Beverage Museum takes place where Julia hits the River. Luckily it will be air conditioned. Tickets, info, list of restaurants, etc...

Upcoming Quasi-Blog Related Event/Meet and Greet

Say New Orleans to people and they immediately think of a few things. Until recently those thoughts would always include food, drink, and good times at the top of the list. Depending on who you listen to New Orleans is either home to the only original cuisine in America or a waste land of laurel resting, terrible food producing restaurants(and if you are listening to Alan Richmond, my apologies to your ears). Regardless of your opinion you will soon be able to receive an educated look at the food and beverage customs of the South when the Southern Food and Beverage Museum opens next week where Julia meets the River.

A museum on food and booze and the cultures they beget or get begetted from seems like a no-brainer, especially in the South. Luckily, the South lacks the puritanical dread that other parts of the country seem to focus on when one combines delicious food, good drink, and good times. Mr. Bourdain said it best when he said, "Good food and good wine does lead to sex. And that is the way it is supposed to be." Southerners and New Orleanians (they are wholly seperate) enjoy good food and good drink. Now a museum will explore that relationship.

To celebrate the opening of the Southern Food and Beverage (SOFAB*) Museum a party (naturally what did you expect a lecture?) will be held next Thursday from 7-9 pm at the above location. Tickets are $60 and include food from not just New Orleans restaurants, but also some of the South's best known eateries. Some great spots on that list. Ohhh and booze, a good amount of it. I am in; Peter is in; Pope? Anyone else?

I hate to sound all civic booster-ey. But go to this. Its a Thursday night for crying out loud. You can be home, in bed, drunk, full, content and sound asleep by 9:15.



*I can't decide if I think the name SOFAB is hip or the worst thing I have ever heard. It sounds at the same time like a Manhattan Night Club owned by Sofia Coppola and Antonio Banderas, a skin condition which requires Blue Star ointment, and something we have all been called at one point in our lives.