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In the SoFAB Kitchen with Evelyn McDade Roughton

  • Southern Food & Beverage Museum 1504 Oretha Castle Haley Boulevard New Orleans, LA, 70113 United States (map)

Join Chef Evelyn McDade Roughton for a demonstration of a few classic Southern dishes from her new book, The Crown of Southern Cooking, Recipes from the Birthplace of the Blues. She'll be cooking up a proper feast representative of her Mississippi restaurant The Crown, complete with Catfish Allison, Black Butter Green Beans, Peach Pavlova, and Creme Brulee.

Demonstration begins at 1 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.

About the Chef

Evelyn McDade Roughton was born in Cleveland, MS in 1943 and grew up in Troy Alabama, but always returned to Indianola, Mississippi over the years, to her grandparents home for holidays. She graduated from Troy University in 1964 and married Tony Roughton who was an officer in the Air Force.  During the next ten years, they lived in Iowa, Colorado, Oregon, North Dakota, Thailand and England and and traveled in Europe and Japan.  Always focused on food - eating everything and enjoying the culture and the food.

In 1972, they moved permanently to Indianola and opened an English Antique Shop in the cotton fields 5 miles from town and then The Crown Restaurant inside the shop in 1976. The Crown restaurant celebrated 40 years of serving guests this year!  "I love people and my guests at The Crown and cooking for them so much, it isn't work at's just fun!" In 1992, I wrote my first cookbook, Classic Catfish and last summer, my new cookbook was published, The Crown of Southern Cooking, Recipes from the Birthplace of the Blues.  In 1998, The Crown moved to downtown Indianola from the cotton fields and now the gourmet food processing plant for the family's Taste of Gourmet business is in the original Crown building.  40 food products have been created by Evelyn for Taste of Gourmet including Smoked Catfish Pate, Plantation Pie, Peach Pecan Pepper Preserves and Creamy Delta Bisque, and are sold on and in stores across the country.

"Tony and I still work every day in our family business and thankfully, our daughter Jennifer is now running The Crown daily for us and her children, Sage and Prescott also help us at the Crown and the plant.  Our son Kevin likes in Maine with his wife and children, Izabela and Carter.  This is truly a family business and we love sharing the food we've created with everyone."