On November 26 the Southern Food & Beverage Museum welcomes chef and co-owner Alfred Singleton of the newly reopened Café Sbisa for a demonstration. He’ll prepare Café Sbisa’s notable New Orleans BBQ Shrimp, peel and eat jumbo Gulf shrimp simmered in a BBQ butter sauce with French bread for dipping.
Cafe Sbisa is an iconic French Quarter restaurant, the third oldest fine-dining establishment in the French Quarter behind Antoine’s and Tujague’s. The unique venue is once again serving classic local fare like Turtle Soup, Louisiana Blue Crab Cakes and BBQ Shrimp.
Demonstration begins at 2:30 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
Chef Alfred Singleton started working at Café Sbisa in 2000 as a prep cook. He moved up the ranks and became the head chef by 2005, and then Hurricane Katrina hit and the restaurant closed. Singleton went to work for Dickie Brennan's after returning to the city, and was most recently the chef du cuisine at Dickie Brennan’s Steakhouse. Craig Napoli, whose family had owned and operated Café Sbisa from 1992 until 2005, wasn't sure if he should reopen the restaurant after Katrina. Others tried to work in the space in the years since, but nothing stuck until Chef Singleton called with a proposal to head the restaurant once again.