Jyl Benson, SoFAB's Director of Culinary Programming, and Poppy Tooker, host of WWNO's "Louisiana Eats!, " will launch the Louisiana Eats & Cooks Club at the Rouses Culinary Innovation Center by Jenn-Air at the Southern Food & Beverage Museum. For each of the monthly dinners Jyl and Poppy will choose a cookbook—contemporary, current, outdated, out of print, whatever they fancy— then entertain the crowd as they cook a three-course meal from the chosen book for attending guests in the demonstration kitchen.
The monthly series will kick off with The Times-Picayune's hardcover reissue of Cooking up a Storm to commemorate the 10th anniversary of Hurricane Katrina. Times-Picayune food writers and co-authors Judy Walker and Marcelle Bienvenu will join Jyl and Poppy in the kitchen on this special night.
Guests enjoy a meal of dishes cooked from the cookbook, featuring:
- Lady Helen's Cheese Straws
- Corrine Dunbar's Oyster and Artichoke Appetizer
- Meaty Cajun Gumbo served with Warm, Spicy Potato Salad
- Masson's Unique Almond Torte
The cost of the dinner is $85 per person ($75 for SoFAB members), inclusive of dinner, wine, tax and gratuity. Purchase your tickets below or call 504.267.7490 to make a reservation.
The next dinner will be September 24 with dishes from the cookbook Fun, Funky & Fabulous: New Orleans Casual Restaurant Recipes by Jyl Benson.
About the Presenters
Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table. She brings all of these elements to the table in her weekly NPR affiliated radio show, Louisiana Eats! recently named 2014’s Best Radio Show by the New Orleans Press Club. She provides weekly restaurant commentary on the PBS show, Steppin’ Out seen on WYES TV. She is the author of three books: The Crescent City Farmers Market Cookbook (2007), a 2012 re-issue of Madame Begue’s Recipes of Old New Orleans Cookery, and Louisiana Eats! Her next book, the Tujague’s Restaurant Cookbook – Creole Recipes and Lore in the Grand New Orleans Tradition will be published in the fall of 2015.
A former writer for The Times Picayune, The New York Times and Time magazine, Jyl Benson's first cookbook Galatoire's Cookbook: Recipes & Family History from the Time-Honored New Orleans Restaurant (Random House) was published in 2005. She served as Editor-In-Chief of Louisiana Cookin’ magazine from 2009 to 2011 and founded Louisiana Kitchen & Culture magazine in 2012. Her new book, Fun Funky & Fabulous: New Orleans Casual Restaurant Recipes (Pelican Publishing), was published in February of 2015. She currently serves as the Director of Culinary Programming for the SoFAB Institute, as a contributor to Country Roads magazine, the dining columnist for Acadiana Profile magazine, and Food & Dining Editor for St. Charles Avenue Magazine.