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Kids in the Kitchen: Fall 2017 Programs

  • Southern Food and Beverage Museum 1830 Martin Luther King Junior Boulevard New Orleans, LA, 70113 United States (map)

We are happy to announce the next installment of our monthly Kids in the Kitchen programs! Each program is a ticketed event with limited space so we can keep the instruction as hands-on and interactive as possible. We ask that all age restrictions be followed, as each class is created specifically for each group.

Upcoming Kids in the Kitchen Programs

Tickets are available on Active. All sessions are $20 per child or $15 for SoFAB members. We love to see your chefs in action, so tag us on Facebook or Instagram when they're flexing their new cooking skills!



Saturday, September 30

DIY PB&J 10:30-11:30am (ages 7-11)

We're making it all from scratch. The bread, the peanut butter, and the jam. It's going to be awesome. 

Allergy alerts: Gluten, peanuts.


Southern Food Heritage Day is October 11th, so to celebrate we have two classes, each featuring a unique, largely isolated Southern enclave that has combined old world cooking with local ingredients for centuries to create a cuisine.

Saturday, October 14 | Gullah-Geechee: Ova deh Shrimp and Rice 

10:00-11:30 AM (ages 7-11)

Oveh deh Shrimp Rice.jpg

Located on the islands off the coast of the Carolinas, Georgia, and Florida, the Gullah and Geechee people are descended from slaves captured in the same rice growing region in West Africa. Due to centuries of relative isolation, the Gullah-Geechee people have created a food culture that reflects W. African cooking techniques combined with the wealth of natural food sources in and around the islands. We’re going to make “Ova deh Shrimp and Rice” from Daufuskie Island, SC native Sallie Ann Robinson’s cookbook Gullah Home Cooking the Daufuskie Way. Come learn about the Gullah people through their food!

Allergy alerts: shellfish, gluten.

Sunday, October 15 | Appalachian: Game Handpies and Sourghum Cornbread 

10:00-11:30 AM (ages 7-11)

cornbread and sourghum.jpeg

Isolated by mountains and poverty, Appalachian people have long made due under hard circumstances. This class will highlight the dependence of the Appalachian people on foraging, hunting and preserving, along with the influence of Scots-Irish cooking traditions (The exact “game” is TBD, but don’t worry, it’ll come from a store not a tree). The recipe will be from the James Beard winning cookbook, Victuals: An Appalachian Journey, with Recipes by Ronni Lundy.

Allergy Alerts- gluten, dairy, meat.



It’s fall and squash is in season! We’re going to use this month to focus on the versatility, and the health benefits, of The Great Squash.

Sunday, November 5 | Butternut Squash Lasagna

10:00-11:30 AM (ages 7-11)

butternut squash lasagna.jpg

This is one of my favorite recipes to make at home, and includes so many full fall flavors; sage, sausage, and butternut squash! It’s become popular to replace pasta with anything from zucchini to cauliflower, and we’re going to use butternut squash to replace the lasagna noodles in what we know will become a family favorite.

Allergy Alerts- dairy, meat.

Saturday, November 18 | Spaghetti Squash and Butternut Sauce

10:00-11:30 AM (ages 7-11)

spaghetti Squash butternut sauce.jpg

The Italians have long replaced tomato-based sauce with butternut squash during the winter months when tomatoes were out of season. Spaghetti Squash, as the name suggests, naturally comes out in spaghetti like strands when cooked. We will also have regular noodles and tomato sauce on hand so the kids can mix and match and try the alternatives side by side to compare!

Allergy Alerts- dairy, gluten optional.


In this indulgent month, we’ll have some fun making desserts that go beyond just cookies and cupcakes, introducing the kids to new techniques through their favorite tastebud.

Sunday, December 10 | Fondue

10:00-11:30 AM (ages 7-11)


We’re going retro! This will be such a fun way for the kids to try different foods through the ol’ communal tradition of fondue, and of course dipping everything under the sun in chocolate. They will be able to experiment with how different fruits and foods taste with chocolate, and hopefully surprise themselves.

Allergy Alerts- dairy, gluten optional.

Saturday, December 30 | Crisps and Cobbler!

10:00-11:30 AM (ages 7-11)

crisps and cobblers.jpg

Very similar in structure, we’ll get to jump into the subtle differences of these traditional desserts through making them from scratch and eating the results. We’ll use seasonal fruit and explore the cultural reasons they have found such a hold on our holidays and hearts.

Allergy Alerts- dairy, gluten.


If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on the weekends. Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.

Kids in the Kitchen Incentive Program!

Each time your student replicates a dish made during camp or a Kids in the Kitchen program and sends a picture of them in action to Jennie Merrill (, they will receive a chef hat cut out. We'll write their name on that cut out which will go on a wall in the Museum. Here are the prizes!

  • 5 chef hats= SoFAB Creole Spice
  • 10 chef hats= SoFAB apron
  • 15 chef hats= Choose the Menu- You get to choose the theme of the next class! Whatever YOU want to make (within reason and consultation with Jennie).


Many thanks to the generous support of the Emeril Lagasse Foundation for the development of SoFAB's middle school programs.