Jyl Benson, SoFAB's Director of Culinary Programming, and Poppy Tooker, host of WWNO's "Louisiana Eats!, " host their Louisiana Eats & Cooks Club at Brady's Wine Warehouse.
In partnership with the Southern Food & Beverage Museum, Brady’s Wine Warehouse, located at 1029 Oretha C. Haley, Suite C, will host the next Louisiana Eats & Cooks Club on Thursday, November 12th at 6:30 pm. For each of the monthly cooking classes Jyl and Poppy choose a cookbook then entertain the crowd as they cook a selection of recipes from the chosen book.
This time, Chef John Besh will join us to cook from Besh Big Easy. This is a very special event and will be the ONLY demo and book signing Besh will be doing in the New Orleans area for the launch of the new book. The price of the ticket includes a signed copy of Besh's book.
The menu features Chef Besh's recipes for:
- Crabmeat Ravigote
- Oyster Stew
- Drew's Redfish Courtboullion
- Bananas Foster
Throughout the class Patrick Brady and his team from Brady’s Wine Warehouse will pour wines specially paired with each dish.
The cost of the cooking class is $90 per person ($85 for SoFab members), inclusive of the demonstration, tastings, and libations. 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 weekends. Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.
About the Presenters
About Poppy Tooker: Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table. She brings all of these elements to the table in her weekly NPR affiliated radio show, Louisiana Eats! recently named 2014’s Best Radio Show by the New Orleans Press Club. She provides weekly restaurant commentary on the PBS show, Steppin’ Out seen on WYES TV. She is the author of three books: The Crescent City Farmers Market Cookbook (2007), a 2012 re-issue of Madame Begue’s Recipes of Old New Orleans Cookery, and Louisiana Eats! Her next book, the Tujague’s Restaurant Cookbook – Creole Recipes and Lore in the Grand New Orleans Tradition will be published in the fall of 2015.
About Jyl Benson: A former writer for The Times Picayune, The New York Times and Time magazine, Jyl's first cookbook book Galatoire's Cookbook: Recipes & Family History from the Time-Honored New Orleans Restaurant (Random House) was published in 2005. She served as Editor-In-Chief of Louisiana Cookin’ magazine from 2009 to 2011 and founded Louisiana Kitchen & Culture magazine in 2012. Her new book, Fun Funky & Fabulous: New Orleans Casual Restaurant Recipes (Pelican Publishing), was published in February of 2015. She currently serves as the Director of Culinary Programming for the SoFAB Institute, as a contributor to Country Roads magazine, the dining columnist for Acadiana Profile magazine, and Food & Dining Editor for St. Charles Avenue Magazine.