I can’t say that visions of sugar plums are dancing in my head quite yet (it is only November) but with Thanksgiving and Christmas just around the corner, it does seem that desserts are on many people’s minds and plates. They are certainly permeating our activities at the Southern Food and Beverage Museum lately. NOLA Pastry, a philanthropic group of professional pastry chefs, has been holding its organizational meetings at SoFAB. Plans are set for David Guas’ dessert party at SoFAB, celebrating the release of his new book, DamGoodSweet. The Big Read NOLA, sponsored by the Southern Food and Beverage Museum, just held a cake and pie contest. Later this month, our Culinary Club for Teens will enjoy a special presentation by Robert Plouffe, the Executive Pastry Chef for the Roosevelt Hotel in New Orleans. The human tendency toward sweet tastes began with fruit. As the sweet satsumas begin to ripen, DISH book club marks the season with a book about citrus, Oranges. Of even bigger note, the book club will now meet in locations around town that seem relevant to the featured book. This month’s meeting takes place at La Playa with Greg Surrey of Surrey’s Juice Bar. So, in honor of the sweet season, we celebrate sweet stuff in this issue of the SoFAB Monthly.
Send us your favorite family dessert recipe! stephanie (AT) southernfood (DOT) org
Stephanie Jane Carter, Editor