Jyl Benson, SoFAB's Director of Culinary Programming, will demonstrate how to make a vegetarian version of a favorite New Orleans dish: Galatoire's Spinach Rockefeller. This decadent side has all the flavors of Oysters Rockefeller, but without the seafood! Jyl will share the history of the dish and the secret ingredient (NOLA's own Herbsaint Liqueur), as well as stories from her days at Galatoire's.
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
Jyl Benson, a native New Orleanian, hails from a long line of excellent cooks, a family trait that skipped a generation with her own mother, necessitating that Jyl learn to cook in self defense at age six. Since then her passions for cooking and Louisiana culture have remained consistent. She began her writing career with The Times-Picayune and later worked for both the New York Times and Time magazine. She currently serves as the Director of Culinary Programming for the Southern Food & Beverage Museum and the National Food & Beverage Foundation, as Food & Dining Editor for Avenue magazine, and as a columnist for Acadiana Profile. She is the author Galatoire’s Cookbook: Recipes and Family History from theTime-Honored New Orleans Restaurant (Clarkson Potter, 2005) and Fun, Funky, Fabulous: New Orleans' Casual Restaurant Recipes (Pelican Publishing, 2015). She lives Uptown with her patient, long suffering husband, Andrew Fox, and four needy dogs.