Jyl Benson, SoFAB's Director of Culinary Programming, will demonstrate and sample the making of dairy-based pantry items, including Buttermilk Fresh Cheese, Homemade Mayonnaise, Crème Fraiche, and Mock Mascarpone. They might sound decadent, but these products are deceptively easy to make with ingredients you probably have in your kitchen right now. You'll impress guests, family, and yourself with your culinary prowess!
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.