Event
New Orleans Nosh
NEW ORLEANS NOSH:
A COCKTAIL PARTY TO INTRODUCE NEW YORK TO SOFAB
FEATURING STAR CHEF SUSAN SPICER
TUESDAY, APRIL 8
AT ASTOR CENTER IN NEW YORK CITY
Taste Chef Susan Spicer's New Orleans,
Sip Legendary Crescent City Cocktails from Hendrick's Gin,
Preview SOFAB -- The Southern Food And Beverage Museum
NEW YORK, Mar. 12, 2008 A cocktail party to benefit the soon-to-open Southern Food and Beverage Museum (SOFAB) will be held on Tuesday, April 8, from 6 to 9pm, at Astor Center, featuring a tasting and demonstration by New Orleans star chef Susan Spicer.
The event is one of many giveback activities to benefit the New Orleans community that will mark the upcoming annual meeting of the International Association of Culinary Professionals in New Orleans, April 15-19, in New Orleans. The IACP's Food History Committee will host the New Orleans Nosh in New York, and present the proceeds to SOFAB at the New Orleans conference.
"For only $25, this is a a great opportunity for New Yorkers who work in, write about, or just enjoy the food and drink of New Orleans to gather together to celebrate the Crescent City's contribution to the world table," said Doug Duda, IACP Food History Chair. "Susan Spicer's Bayona and Herbsaint restaurants have become New Orleans landmarks for embracing New Orleans' role in food history, and the IACP's Food History Committee is proud that the proceeds from this delicious evening will go to a new institution dedicated to the discovery, understanding and celebration of the food, drink and related culture of the South."
The Southern Food And Beverage Museum opens in June, 2008. Elizabeth Pearce Senior Curator, will be on hand to preview the new institution and discuss the contributions it has already made to food scholarship since its founding in 2004, including the Menu Project, a collection of menus from throughout the South and menus from restaurants serving southern food throughout the U.S.
Susan Spicer will be serving six wonderful tastes from the pages of her
acclaimed new cookbook, Crescent City Cooking, (Knopf, 2007). The evening's menu includes:
Ashley's Pickled Shrimp
Crayfish and Curried Cream Cheese Turnovers
Goat Cheese Crouton with Mushrooms in Madeira Cream
Smoked Duck "PBJ"
Jalapeno Pork Quesadillas with Ancho Mango Sauce
Lemon Tart
Pecan Roulade with Louisiana Strawberries
Ms. Spicer will demonstrate Ashley's Pickled Shrimp, and also sign copies of
her book.
In addition, New Orleans' role in the history of the cocktail will be celebrated by mixologist Charlotte Voisey, who will be serving legendary cocktails served with Hendrick's Gin.
Admission to the evening tastings and presentations, from 6 to 9pm, is $25. For advance ticket purchase, please visit www.brownpapertickets.com. For directions to Astor Center, please visit http://astorcenternyc.com/contact.ac
About the Food History Committee of the International Association of Culinary Professionals
The Food History Committee of the International Association of Culinary Professionals brings together IACP members who have professional and personal interests in this field. The committees directory and its many programs and services, including its food history primer and its biennial food history symposium, serve as resources for the food industry.
IACP is a not-for-profit professional association which provides continuing education and development for its members who are engaged in the areas of culinary education, communication, or in the preparation of food and drink.
The Worldwide membership of nearly 4,000 encompasses over 35 countries and is literally a "Who's Who" of the world of food. This diversity not only offers unique insight into the world's cuisines, but provides excellent networking opportunities.
IACP's vision is to be an international forum for the development and exchange of information, knowledge, and inspiration within the professional food community worldwide.
About the Southern Food and Beverage Museum
The Southern Food and Beverage Museum, based in New Orleans, is a 501C-3 organization and is dedicated to the discovery, understanding and celebration of the food, drink and related culture of the South. Its goal is to be a regional resource focusing on the history of Southern food and beverage.
About Susan Spicer
One of New Orleans brightest culinary stars, Susan Spicer has been delighting Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Her long-awaited cookbook Crescent City Cooking (Knopf) includes all the recipes that have made Ms. Spicer and her restaurants famous.
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LocationAstor Center
399 Lafayette Street
New York, NY 10003
United States
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| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: No |
| Wheelchair Accessible: No |
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