Fall Into Brunch at SoFAB

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 3rdDrag 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 16thFilipino 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 23rdBarrow’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 30thHalloween 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.

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