Join SoFAB as Dr. Howard Conyers demonstrates how to prepare a few dishes that are popular in the Gullah cooking tradition of South Carolina. In addition, learn about "Creole and Gullah Cooking: From the Low Country to the Bayou," an event Dr. Conyers will host on Sunday September 4. It's open to the public at the Southern Food & Beverage Museum, and more information can be found at www.fromthelowcountrytothebayou.com.
Demonstration begins at 12 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Presenter
Howard Conyers, a resident of New Orleans' Central City neighborhood, has been lauded for his mastery of the old fashioned, South Carolina-style whole-hog pit barbecue he learned as a child from his father in the rural Pee Dee area of Manning, South Carolina. He barbecued his first hog at age 11, and when he was in high school he regularly tended the pits all night for family holiday celebrations and gatherings of the local chapter of the Future Farmers of America. His young mind wandered through the hours he spent tending pits. A budding scientist, he tied his barbecue craft to STEM (Science, Technology, Engineering, and Mathematics). Dr. Conyers holds a Ph.D. in mechanical engineering and materials science from Duke University, and works with NASA testing rocket engines at the Stennis Space Center on the Mississippi-Louisiana border.