If you’re seeking new and interesting ways to get your brunch on, the Southern Food & Beverage Museum may have the answer. All October long, the museum will be celebrating the Southern tradition of brunch, invented in the 1870’s by Madame Begue, by hosting weekly pop-ups. Each three-course brunch is set at $60 per person, tax and gratuity included. The lineup includes menus from local chefs like Jason Goodenough (Carrollton Market) and Cristina Quackenbush (Milkfish). Check out the menus below:
Sunday, October 3rd — Drag Brunch with Poppy Tooker
The extremely talented chef Jason Goodenough will be wowing brunch fans with his famous, soul-warming cinnamon rolls; shellfish bread pudding with shrimp, crawfish and, crabmeat; “Biscuits ‘n’ Debris” with butter-toasted cornbread, beef shank debris, poached egg and spicy hollandaise; and for dessert a Floating Island with local honey and crème anglaise.
Saturday, October 16th — Filipino Kamyan Brunch
Chef Cristina Quackenbush of the Filipino pop-up Milkfish is presenting a brunch like no other with Tortang Talong – a roasted eggplant omelet with pickled sweet peppers and onion; Lumpiang Sariwa – crepes with shrimp, sweet potato, pickled carrots and peanut sauce; Inihaw na Liemp – grilled pork belly marinated in soy sauce, garlic, and banana ketchup and served with brown butter garlic rice, pickled egg and pickled veggie salad; and for dessert a Bilo Limp – coconut pudding with sticky rice balls, tapioca, jackfruit and saba bananas.
Saturday, October 23rd — Barrow’s Beyond Catfish
The team at longtime fried catfish purveyors Barrow’s in Gert Town will be presenting an unexpected feast, which we hope will include their expertly-fried specialty! The menu is not yet available, but check SoFAB’s website for updates.
Saturday, October 30th — Halloween Boehme Brunch
This All Hallows’ Eve brunch affair features Louisiana natives Colleen Allerton-Hollier and Camille Staub, the proprietors of brunch and lunch pop-up and catering company Luncheon. Prioritizing local and sustainable sources for their ingredients, the duo will be offering a salad of Louisiana fall vegetables with Creole cream cheese, Gulf shrimp, beet Dijon vinaigrette, and crispy garlic and shallots; a “Butcher’s Breakfast” with smoked brisket, local greens, root puree and pickled collards; and for dessert a pudding featuring the flavor of CDM coffee, a mocha pot de crème, cacao nib cream and espresso chocolate.
For more information or to purchase tickets, visit southernfood.org/the-birthplace-of-brunch.