Mark C. Stevens visits the Southern Food & Beverage Museum for a book signing and cooking demonstration. His new book is Cooking with Spices: 100 Recipes for Blends, Marinades, and Sauces from Around the World. The book includes over 100 recipes featuring simple, step-by-step instructions for rubs, pastes, sauces, and blends for everyday seasoning. Spice 101 explains the regions, cultural significance, medicinal uses, complements and pairs of over 50 easy-to-find spices from all over the world.
The program 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
Mark Stevens learned to cook from his Italian mother and grandmother. From his aunt, he inherited a love of travel. He combined those two passions in his cookbook. He also he works on films and television shows as a DGA 1st Assistant Director (see: Dallas Buyer's Club, Beasts of No Nation, Abeyance's Lemonade).
Mark is most at home in an aromatic kitchen, trading stories among friends and family while something is simmering on the stove. As a resident of New Orleans, usually a cocktail or two is involved.