Master of the Craft with Daniel Robert
Let’s talk about RIBS! We are firing up the grills and smokers this month at SoFAB to celebrate National BBQ Month. Taught by Daniel Robert, the Curator of Meat Science Programs at the Southern Food & Beverage Museum, this class will demonstrate every step involved in barbecuing pork ribs from start to finish. Discussion will include the importance of flavorings, such as marinades, rubs and sauces, and the different classifications of pork ribs (baby back, spare ribs and country style). Class will begin at 1pm in the Rouses Culinary Innovation Center by Jenn-Air. Don’t miss this opportunity to learn to become master of your own pit.
Cost: $55 per person ($50 for SOFAB members and $25 for culinary students with school ID). Class size is limited to 30 people, so buy your tickets early!
Admission to the Southern Food & Beverage Museum included in the ticket price.
About the Chef
Our Curator of Meat Science Programming, Dan Robert was raised in a family that owned a 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.
Thank you to our generous sponsors!
If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on weekends. Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.