Friday, February 25

Know a Good Bartender?

The Southern Foodways Alliance--with support from Southern Comfort--is producing an oral history project on the bartenders of New Orleans. Amy Evans, our resident oral historian, will be heading to the Big Easy next month to work on the project, and she is looking for interesting subjects. If you know of any bartenders--working or retired--in the NOLA area, who would have a few good stories to tell, please pass along their information. (Also, if you know of interesting bartenders anywhere in the South, please tell us about them too.) Amy can be reached at amy_evans@usa.net or by calling her at (662) 915-5993. Thanks! Look for the completed project to appear here this summer.

Monday, February 14

SFA Member Seeks Potluck Recipes

Dolores Kostelni is working on a new book, Potluck Cookbook: 100 Classic Recipes for Any Occasion. She'd love to include your tried and true potluck recipes. Please send a favorite recipe or two with your name as you'd like it to appear in the headnotes, as well as the recipe, how many it serves (it's best if it serves 8 or more), its provenance and any tips you have for its success. These recipes should be fun to make, easy, and delicious. A real potluck pleasure for all. She looks forward to hearing from you--and soon. The deadline is in 30 days. Contact thehappycook@aol.com with your favorite recipes. Thanks a lot for all of your delicious help!

Friday, February 11

SFA Announces Remembering Bill Neal Benefit Dinner

The SFA is happy to announce a dinner and panel discussion to benefit the Southern Foodways Alliance and the Chapel Hill Historical Society.

REMEMBERING BILL NEAL: Reflections On The Southern Culinary Renaissance
Join us for two events celebrating a chapter in the culinary history of Chapel Hill and the South. Dinner to benefit Southern Foodways Alliance and the Chapel Hill Historical Society.

Bill Neal's Influence On Fine Dining In The South, A Panel Discussion
Sunday, February 27 at 4:00 pm
MODERATOR: John T. Edge, Executive Director, Southern Foodways Alliance
PANEL: Moreton Neal, Bill Neal's former wife and business partner; David Perry, Editor In Chief, UNC Press; Robert Stehling, Owner & Chef, Hominy Grill; Gene Hamer, Owner, Crook's Corner
LOCATION: The Carolina Inn, Chapel Hill, NC
Reservations Not Required. No Charge.

A Reprise of the 2003 New York City James Beard Dinner Honoring Bill Neal
Monday, February 28 at 6:30 pm
HOST CHEF: Brian Stapleton, The Carolina Inn, Chapel Hill, NC
GUEST CHEFS: Bill Smith, Crook's Corner, Chapel Hill, NC; John Currence, The City Grocery, Oxford, MS; Robert Stehling, Hominy Grill, Charleston, SC; Karen & Ben Barker, Magnolia Grill, Durham, NC
GUEST SPEAKER: John T. Edge, Executive Director, Southern Foodways Alliance.
LOCATION: The Carolina Inn, Chapel Hill, NC
$85 per person, plus tax; gratuity.
Call 919-918-2777 for reservations.

Tuesday, February 1

2005 Symposium -- Call for Presentations

The eighth annual Southern Foodways Alliance symposium will take place October 27-30, 2005 on the campus if the University of Mississippi in Oxford, Mississippi. This year, the SFA--which celebrates, teaches, preserves, and promotes the diverse food cultures of the American South—examines sugar and sweetness. We seek presentations informed by research, fieldwork, and scholarship, but geared to an informed popular audience. Proposals should be one page in length and contain the following:

--the name of the presenter along with two professional references concerning presentation skills and qualifications;
--the title or theme of the presentation;
--a brief description of the subject matter to be discussed; and
--the anticipated length of the presentation; and
--your preferred presentation format, i.e., interactive lecture, panel discussion, group presentation.

While we invite you to propose any presentation on a sugar-related topic concerning the American South, we encourage proposals that explore Southern dessert rituals during the holidays, competitive food events involving sugar, historical profiles of a particular Southern dessert, Southern beverages using sugar, sugar and commerce, and profiles of sugar product artisans.

Please electronically submit your proposals by March 1, 2005 to John T. Edge at sfamail@olemiss.edu.