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.
During the 1800s, many immigrants came through the New Orleans port, and many stayed! The Irish and the Italians have a long history of overlapping immigration, often calling the same place home. Both St. Patrick’s Day and St. Joseph’s Day are in March, and the local Irish and Italian flavor have been celebrating together for years with parades and celebration. In their honor, we’ll have a class for each culture.
This class we’re going to make Zeppole de San Giuseppe, a cream filled pastry found often at Italian St. Joseph’s Day gathering and feasts. We’ll also learn about other St. Joseph’s day food traditions, especially what makes the day special in New Orleans.
Allergy Alerts: dairy and gluten.
All Kids in the Kitchen Programs are children ages 7-11 years old. Each session is an hour and a half long, from 10 AM to 11:30 AM. All regular classes are $20 per student and $15 for members. We love to see your chefs in action, so tag us on Facebook (@Southern Food & Beverage Museum) or Instagram (@eatdrinksofab) when they're flexing their new cooking skills!
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 (email@example.com), 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.