Join the Southern Food & Beverage Museum for a special demonstration featuring NatFAB Research Fellow Dan Robert and Ali Loftin of Loftin Oysters. The two are teaming up to feature a delicious combination of Burger's Smokehouse bacon and Gulf oysters, presented in Loftin's handcrafted, ceramic oyster shell cookware for the at-home chef.
The program begins at 1:30 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come, first served. Free with museum admission.
About the Presenters
A specialty culinary utensil company, New Orleans natives Kyle and Mike Loftin began making the "flameware" oyster shells specifically to ease the work and mess at home that goes along with enjoying their favorite char grilled seafood. They made the first set of 12 shells in their garage for personal use and quickly realized after a few parties and requests from family and friends that they needed to make a lot more shells.
Dan Robert has worked in the meat industry for over 45 years. He was raised in a family that owned a owned meat processing plant and learned the craft from a young age including the procurement of quality livestock, harvesting and processing from the cattle and hog pens to the smokehouse. After obtaining a degree in Food Science with a concentration on meat from the University of Missouri he worked for 25 years with the USDA as a food safety inspector meat grader.