Cooking Demonstration with Chef Erik Loos of Besh Restaurant Group Saturday, February 13

Saturday, February 13, 2016 -
2:00pm to 3:00pm
Southern Food and Beverage Museum
1504 Oretha Castle Haley Boulevard
New Orleans, LA 70113
The Southern Food and Beverage Museum (SoFAB) is pleased to announce that Erik Loos, Executive Chef of Pigeon & Prince, Besh Restaurant Group’s new private event space, will host a cooking demonstration on Saturday, February 13, 2016 from 2PM – 3PM. Offered in the state-of-the-art Rouses Culinary Innovation Center by Jenn-Air, Loos will preview some of the tantalizing offerings available at Pigeon & Prince. Guests can enjoy close-up action while Loos demonstrates how to prepare Slow Cooked Two Run Farm Lamb & Herbed Pasta Ragout with artichokes, roast heirloom carrots & turnips. The demo begins promptly at 2PM and samples are available on a first come, first served basis. Chef demonstrations are open to the public and complimentary with museum admission. The Rouses Culinary Innovation Center by Jenn-Air is located in the Southern Food & Beverage Museum, 1504 Oretha Castle Haley Boulevard in New Orleans. For further information call 504-267-7490.

WWOZ
Get the 'OZone monthly newsletter
facebook logo
Like us on Facebook
Volunteer
Volunteer at WWOZ
WWOZ
Hear it here!