Cooking Demonstration with Chef Erick Loos

The Southern Food and Beverage Museum (SoFAB) and Executive Chef Erick Loos of Besh Restaurant Group’s new private event space Pigeon & Prince will host a cooking demonstration on Saturday, February 13, 2016 from 2-3pm.

Offered in the state-of-the-art Rouses Culinary Innovation Center by Jenn-Air, Loos will preview some of the offerings available at Pigeon & Prince. Guests will enjoy Loos' demonstration of how to prepare Slow Cooked Two Run Farm Lamb & Herbed Pasta Ragout with artichokes, roast heirloom carrots, and turnips.

The demo will begin promptly at 2pm with samples available on a first come, first served basis. Chef demonstrations are open to the public and complimentary with museum admission.  

For further information visit the website, or call 504-267-7490.

Date: February 13, 2016 2:00 PM-3:00 PM

Location: The Southern Food & Beverage Museum | 1504 Oretha Castle Haley Boulevard, New Orleans, 70113

Admission: Free with museum admission.

Event website: natfab.org