Every Monday and Thursday from 11 AM to 1 PM, the Southern Food & Beverage Museum offers a weekly cooking class and lunch demonstration in the state-of-the-art Rouses Culinary Innovation Center by Jenn-Air. Join us for an informative and delicious meal and learn about the history and culture behind the food of Louisiana.
The Southern Food & Beverage Museum and The Museum of the American Cocktail host a variety of programs in New Orleans, Los Angeles, and beyond. See the below schedule for upcoming cooking programs, lectures, and tastings. Interested in booking your next private event at the amazing Southern Food & Beverage Museum? Learn more here!
MOTAC Tuesday Tastings are held around Los Angeles. Drop in for a complimentary tasting and lively discussion and support MOTAC at the same time.
Join us for the second in a series of three dinners celebrating the chuck wagon and the cuisine it inspired, the first fruits of a curatorial partnership between the Autry Museum of the American West, the Pacific Food & Beverage Museum, and The Museum of the American Cocktail!
Join Dale DeGroff, aka King Cocktail, and MOTAC Director Philip Dobard for a very special edition of Touring the Cocktail, a pairing dinner at the acclaimed Everson Royce Bar
This workshop will engage educators with hands-on activities to provide a Louisiana perspective on the foods of the Columbian Exchange
In this Kids in the Kitchen Master Class we pull out all the decorating tricks in the book to make a beautiful (and tasty!) cake.
In this Kids in the Kitchen Program we'll experiment with different spices and ingredients to learn what flavors work well together.
The Southern Food & Beverage Museum, Delgado Community College, and John E Koerner & Co., Inc., present the third annual New Orleans Big Top Cake Competition and Bakery Carnival! Bakers compete for the best decorated cake and most delicious pastries in New Orleans, while the public gets to enjoy the delicious fruits of their labor and vote for their favorites!
Chef and culinary historian Hae Jung Cho will discuss the history of kimchi and the science of fermentation.
Hear NatFAB Fellow Linda Civitello describe how baking powder, an American invention, revolutionized baking and created uniquely American foods
Join Barbara, in conversation with James Beard Award-nominated culinary author and cooking teacher Nancy Zaslavsky.
Explore the great world of carrots with Chef Ernest Miller at the Huntington Library in San Marino, CA.
Explore the delicious world of dates and create some tasty recipes, including frosty date shakes at Join us for the first in a series of three dinners celebrating the chuck wagon and the cuisine it inspired, the first fruits of a curatorial partnership between the Autry Museum of the American West, the Pacific Food & Beverage Museum, and The Museum of the American Cocktail!
Join the Southern Food & Beverage Museum for a cooking demonstration from Chef Lauren Von Der Pool
This Kids in the Kitchen will use a sourdough starter to make delicious pizza!
Author Charles Perry guides attendees through the medieval Moorish menu in this discussion presented by the Culinary Historians of Southern California in the Los Angeles Public Library.
Join us as we present The Museum of the American Cocktail's 10th Annual Holiday Cocktail Seminar in Washington, DC!
Support the National Food & Beverage Foundation while bidding on one-of-a-kind culinary and cultural experiences that are sure to satisfy your food loving friends!
Join the Pacific Food & Beverage Museum for the next installment of The Thoughtful Feast series celebrating the end of Prohibition!
Tulane University Law School Continuing Legal Education and the Culinaria Center for Food Law, Policy, and Culture present Food for Thought: A Food Law Continuing Legal Education Program.