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Defender Picks


Starch Wars: NOLA Bakers Battle for Best Baguette Title

A crusty baguette is to a po-boy as brass bands are to a second-line parade — why bother with the whole shebang if you’re not going to do it right? After successful starch showdowns in New York, Chicago, Los Angeles, Miami, and Washington, a new competition coming to town called Battle: Baguette calls upon New Orleanians to decide which bakery is offering up the best loaf in town. 

K-Paul Books Make SoFAB Even Fabber

There is no question that Paul Prudhomme left a massive legacy. A generation discovered a new way to eat because of the iconic chef. Now, the Southern Food & Beverage Museum (SoFAB) is helping to pass that legacy on to future generations. Prudhomme’s family announced that they will be donating his personal collection of books and culinary documents to SoFAB.

Priming the Pump

NOLA's Mixology Marathon Begins at MOTAC (Photos)

TOTC has not yet begun, but State of the Art, an annual event held by the Museum of the American Cocktail sstarted the shakers early on Monday (7.13) night. For the price of admission, guests had the opportunity to sample the work of some of New Orleans finest bartenders. In 2015, 18 different cocktails were served. This year also marked the first time that SOTA was held in the Museum’s new permanent home on Oretha Castle Haley Boulevard.

Art & Soul

SoFAB to Put Modern Spin on Classic Cuisine

Living in the South, it’s not too hard to get your soul food fix. But if you’re still looking to sink your teeth into some corn bread or enjoy some collards, look no further. In honor of Soul Food Month, the Southern Food and Beverage Museum (SoFab) is hosting an event on Saturday (6.26) called "Reinventing Soul Food," where chefs will put their spin on some of the classics. 

Mixing It Up: DeGroff & Dobard to Sing and Speak at MOTAC

Fresh off the opening of Ryan Hughes’ Purloo, The Museum of the American Cocktail (MOTAC) is hosting a talk with a couple of their bold faced name supporters. Today (1.16), the center announced that at 6:30p.m. on February 5, they will host the NOLA debut of “King Cocktail in Story and Song: Dale DeGroff in Conversation with Philip Dobard” as well as grand rededication ceremony.

Butter Barons Crowned in Croissant Contest

The debate over the best gumbo may be eternal, but for one year, New Orleanians have decided upon the best croissants. The Alliance Française de la Nouvelle-Orléans (AFNO) teamed up with the Southern Food & Beverage Museum (SoFAB) to host the inaugural Concours de Croissant on Saturday (12.06) and crowned winners in four categories.

Crescent Swoon: Croissant Contest Comes to NOLA

New Orleanians love to debate food. And, the fellows of the fleur-de-lis love to discuss the City’s French heritage. A new opportunity to do both has arrived in the form of all comers welcome croissant bakeoff. The Alliance Française de la Nouvelle-Orléans (AFNO) teamed up with the Southern Food & Beverage Museum (SoFAB) to host the inaugural Concours de Croissant on Saturday, December 6th from 10a.m. to 1p.m.

SOFAB's New Exhibit a CakeWalk

By Ashley Larsen

“Let Them Eat Cake.” The Southern Food and Beverage Museum (1504 Oretha Castle Haley Boulevard) is hosting a debut of photographs from The Birthday Cake Project. The project is the brain child of S. Louise Neal, a local artist, who baked and gave away one free birthday cake a day for the entire month of June. 

SoFAB Museum Announces Fall Re-Opening Date

Oretha Castle Haley Blvd. continues its renaissance this fall, with the Southern Food and Beverage Museum’s re-opening. Leading up to the ribbon cutting on Stepember 29, 2014, the team at SoFAB (1504 O.C. Haley) is hosting a fundraiser this week, a happy hour on Wednesday, and a pasta party next Sunday, May 18. 

Get Cultured: Fermentation Workshop at SoFAB

by Stacy Coco

Tara Whitsitt knows when to mold 'em. This Saturday, the Southern Food and Beverage Museum (SoFAB) co-hosts a fermentation workshop alongside Edible New Orleans. The Get Cultured will be lead by Whitstiff, the creator of Fermentation on Wheels.

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