Wednesday, September 28

Hoover Alexander Featured in Austin's Film & Food Festival

The Austin Film Festival's 3rd annual FILM & FOOD fundraiser will be held the evening of Wednesday, October 19, 2005. Co-hosted with Austin Monthly Magazine, FILM & FOOD takes place at the historic Driskill Hotel and all proceeds benefit the Festival's Young Filmmakers Program.

A special film premiere at the Paramount Theatre kicks off the FILM & FOOD fundraiser. The festivities continue across the street at the Driskill Hotel with Austin's finest restaurants providing the delectable cuisine and our alcohol sponsors providing the spirits. We also feature local bands on the balconies of the Driskill Mezzanine, a DJ inside and a fabulous Silent Auction.
This year's participating restaurants: Austin Land & Cattle, Dona Emilia's South American Bar & Grill, Driskill Grill, Hoovers, Kenichi, Lake Austin Spa Resort, Lisa Brooks Catering, Mars, Ranch 616, Roaring Fork, Satay, Starlite, Teo and Vivo.

FILM & FOOD is a fundraiser for our Young Filmmakers Program (YFP). Founded to introduce the arts of screenwriting and filmmaking to young people, the YFP provides students ages 9-17 with an encouraging and supportive arena in which to explore their creativity and improve their communication and storytelling skills. We offer several unique programs--Arts Education Outreach, Cinema/Television Summer Camp, Young Filmmakers Competitions & Exhibition, and panels designed specifically for students. With the exception of the Cinema/Television Summer Camp, the YFP makes all of its programs available at no cost to as many students as possible. Fundraisers like FILM & FOOD are crucial to the continuance of the Young Filmmakers Program.

To order individual tickets, log onto or call

SFA Member Donna Florio Proposes Project Pound Cake

Donna Florio cordially invites you to participate in The Pound Cake Project, whose mission is to deliver random acts of sweetness to those in need following the hurricanes. Florio writes:

I heard a Red Cross commentator on NPR explain that institutional food and warm water get pretty boring after a few days. When he scrounged some sweet roles for the folks on his route, they were delighted. Imagine the enjoyment a little home made pound cake would bring.

Here's what I'm doing, and hope you will join in. I'm baking petite pound cakes, 3.5" x 5.5"--you can get the disposable tins at the supermarket. Your favorite pound recipe will make 8 to 9 small cakes that take only 30 to 45 minutes to bake. I'm wrapping the cooled cakes in plastic wrap with a ribbon or raffia tie, putting them in zip top bags, and freezing them till I can collect enough to make a shipment. I've got friends who are doing the same here. I think it would be nice to add labels saying something like, "made with love by Donna in Birmingham."
I hope to deliver some cakes personally, but here are ideas where you can send them: Second Harvest Food Banks are doing 'triage' runs to hard hit areas. Many churches across the South have shelters or are supporting evacuees. Likely you know someone who has lost everything or who's been volunteering. Talk to them. If you search around the or WWLTV websites, you'll find lists of FEMA sites. If you're inclined to carry the cakes yourself, these may be places to start. Contact the Red Cross. Check your newspaper for stories of people who may still be residing in area hotels. They're out there--you just have to find them.

If you decide to participate, please e-mail me at I'd like to get an idea of how much the project spreads.

Friday, September 16

SFA Offers Glory Food Scholarships to Symposium

The eighth annual Southern Foodways Symposium, in and around Oxford and the University of Mississippi Oct. 27-30, will once again host three African American college students committed to food-related careers, thanks to Glory Foods the Columbus, Ohio-based manufacturer and distributor of Southern-style vegetables and entrees. The winning students, who must be age 21 or older, will be selected based on essays on this year's symposium theme: "Sugar and the Sweet Life." They will receive symposium admission (a $415 value) and $400 to cover travel and lodging. Additionally winners will meet one-on-one with Adrian Miller, African American foodways scholar and former special assistant to President Bill Clinton. Theresa Potter, director of sales promotion and marketing for Glory Foods said that the scholarships offer "an opportunity to further expose minority students to the history and culture of Southern food preparation and to do that in an atmosphere where students can encounter diverse thoughts on the subject."

Since 2001 the company has awarded symposium scholarships to African American students in memory of Glory Foods' cofounder, the late William F. Williams. A graduate of the Culinary Institute of America, Williams was committed to enhancing the presence of African Americans in the food industry. "We want to bring everyone to the table, and these scholarships are a part of our effort toward accomplishing that goal," said John T. Edge, director of SFA, which is housed at UM's Center for the Study of Southern Culture. Students wishing to apply for a scholarship to the eighth annual Southern Foodways Symposium must be 21 years of age and pursuing a college degree in the food arts, hospitality management, folk arts or a related field. Students must also submit an essay between 200 and 250 words addressing the following questions: Do Southerners have a special affinity for sugar, and if so, why? What do you know about the history of sugar in the South? What will you gain from a four-day conference that focuses upon sugar and sweetness? Essays should be e-mailed to no later than Sept. 23. Winners will be notified by phone on Oct. 3.

Wednesday, September 14

More Good News From New Orleans

We're glad to report that bartender Bobby Oakes and his family made it out of New Orleans and are now on dry ground in Chapel Hill, NC. Bobby has long tended bar at the famed Arnaud's. Read his take on bartending in the Big Easy here.

If you happen to know the status of any of our other friends from the Bartenders of New Orleans oral history project, please get in touch! Email Amy at

Monday, September 12


The SFA has heard from the following people, all of whom are safe: Lolis Eric Elie, Brooks Hamaker, Sara Roahen, Sara O'Kelley, Brett Anderson, Pableaux Johnson, the Eversmeyer family, Leah Chase , Willie Mae Seaton, John Besh, Randy Fertel, Jessica Harris, Julia Reed, Greg and Mary Sonnier, Marcy Jimenez, Matt Konigsmark, Peter Patout, Scott Simmons, Susan Spicer, Jason McCullar, Ken Smith, Frank Brigtsen, Chuck Subra, the Uglesich family, Austin Leslie, Jacques Leonardi, Adolfo Garcia, Allison Vines-Rushing, Slade Rushing, Dominique Macquet and family, Marcelle Bienvenu, Gene Bourg, Liz Williams; Dickie Brennan, Steve Pettus, Lauren Brennan Brower and their families; Kevin Roberts, Poppy Z. Brite, Chris DeBarr, Pete and Janis Vasquez, Poppy Tooker, Lorin Gaudin. Email has proven to be the best way to be in touch.

For the best coverage of what's happening, turn to

For Alison Cook's take on New Orleans culinary culture, try
(may require registration)


The SFA has partnered with CIRA (the Council of Independent Restaurants) and the James Beard Foundation to build a job bank for displaced restaurant workers.

Approximately 40 SFA members have volunteered to phone Beard Foundation member restaurants. They are asking that the restaurant offer a minimum of one job to displaced workers. Preferably two or more. They are explaining that each offer must come with a promise of temporary housing and that the employee will likely need help with relocation funds, too.

Job offers will be posted at Anyone may view jobs online. If you would like to post a job offer to the site, sign in at top right of the page with user ID: beardjobs and password: post5@beard.

Sunday, September 11

Crescent City Farmers Market Back Online

The Crescent City Farmers Market has set up a new site,, for all community members, vendors, shoppers and staff to hear news, share their whereabouts and organize relief funds for those farmers and fishers who need our assistance.

Thursday, September 8

Culinary Opportunities Available Temporarily

SFA has had a few offers from businesses who are interested in hosting special programs or culinary demonstrations on a temporary basis. Those that we know about are listed below. Permanent jobs are at

1) Austin

Chuy's -- Comida Deluxe, a restaurant company based in Austin, Texas, is interested in hosting a fundraiser for the restaurant community in New Orleans. The idea is to have chefs from famous New Orleans restaurants come to Austin on a temporary basis (maybe one each week) to do cooking demonstrations and also make their signature dishes over the course of the week. Proceeds from the demonstrations, signature dishes and bands would go to benefit hurricane victims in the New Orleans area, specifically those in the restaurant industry. If you are interested in participating in this effort, please contact Joe Kingsbury at

2) Hattiesburg

The Kitchen Table, in Hattiesburg, is willing to work with displaced chefs who might wish to run a culinary program in the store while they wait for things to get up and running along the coast again. If you're interested in this opportunity, e-mail for more info.

3) Tampa

The Lincoln Heights Bistro in Safety Harbor (near Tampa) is hosting a series of events called "Cookin' Fer N'awlins" They are sponsoring chefs, from those areas affected by Hurricane Katrina, on a temporary basis. They will feature a different chef 2 days each week, and will also try to provide leads on permanent employment in the area. The series begins on Sunday, September 25 and features Chef Richard Bond of The Mardi Gras School of Cooking and Catering in New Orleans. If you are interested in cooking, or attending, please contact Lincoln Heights Bistro at (727) 726-4210 or

Wednesday, September 7

Bar and Owner Survive Katrina!

Good news! In Thursday's Los Angeles Times, an article by Scott Gold on the toxic water situation in New Orleans included a short interview with O'Neil Broyard, owner of the Saturn Bar, who rode out Katrina to tend to his place and all of the treasures within. We hope his pets are okay, too. Click here to access the article (registration required).

O'Neil was one of the folks profiled in our Bartenders of New Orleans Oral History Project, which was completed in March.

If anyone happens to have information relating to the whereabouts of any of our other bartender friends, please let us know. Contact Amy Evans at

Restaurant Updates

Chef/Restaurateur Emeril Lagasse has announced his dedication to the rebuilding of the city of New Orleans. Lagasse plans to reopen his New Orleans restaurants as soon as possible. Until the New Orleans locations can be reopened, the group has tried to place as many employees as possible at existing related restaurants – many have relocated to Atlanta, Orlando, Miami and Las Vegas where they have family or friends. Emeril's employees are encouraged to call a toll-free number to 1-877-578-8884 to let the restaurants know where they are and how they and their families are doing.

The Brennans
Dickie Brennan, Steve Pettus,Lauren Brennan Brower and their families are safe. They will re-open their New Orleans restaurants: Palace Cafe, Dickie Brennan's Steakhouse, and Bourbon House as soon as possible. The damage to these French Quarter restaurants is yet to be determined. In the interium, Dickie is seeking a Baton Rouge restaurant location with the goal of creating economic opportunities for his employees. We'll keep you posted of the progress. Anyone who needs to reach them should write to: We'll soon have the former Palace Cafe cookbook line rerouted to Baton Rouge 1-800-691-8313.

Mimi's Restaurant
Mimi's Restaurant in River Ridge (30 years in 2005) made it, and reports that they will re-open as soon as possible. The carpet is damaged but that is all.

NOLA Benefits We Know About

1) Nationwide

Dine for America, October 5th, to support the American Red Cross Disaster Relief Fund. Got to where participating restaurants, independent operators, national chains, tableservice, and quickservice can choose from a menu of options on how they would like to participate.

2) Nationwide

Share Our Strength will host a Hurricane Katrina Relief Benefit on October 17, featuring 40 chefs from around the country, with 100% of the funds raised going to local organizations directly assisting victims in the areas affected by the hurricane. For details and tickets, go to .

3) Atlanta

On Sunday, October 2nd, BeauSoleil avec Michael Doucet, subdudes, Kingsized with Dames Aflame are in concert at Atlanta’s Variety Playhouse. General admission tickets are $25, with all proceeds going to Preservation Hall's N.O. Musicians Hurricane Relief Fund and Tipitina's Foundation. Contact:

4) Chicago

Benefit October 6th in Chicago. Jimmy Bannos of Heaven on Seven along with New Orleans chef Susan Spicer and others present a tasting menu. Dinner is $50.00 per person, 100% of which will be donated to he Katrina Relief Fund and a Hospitality Industry Charity. McCormick Place Grand Ballroom. For tickets and information, call the Illinois Restaurant Association at 312.787.4000

5) New York City

New Chefs for 'New' New Orleans will showcase next generation talent including NYC chefs as well as New Orleans Chefs Bob Iacovone of Cuvée and Chuck Subra of La Cote Brasserie. Chefs will cook New Orleans fare to be served at The Cornell Club, New York, October 11th. Proceeds benefit New Orleans tourism efforts through the New Orleans Convention and Visitors Bureau. Contact Katie at 212.758.5322 or

6) Saratoga, NY

Hatties Restaurant hosts a fundriaser for Hurricane Katrina victims. 100% of the proceeds will go to the Red Cross. All waiter and bartenders are donating their time and tips to this cause. Please call Elizabeth Alexander at 518.791.2788. Monday October 3rd, Hattie's Restaurant, 45 Phila Street, Saratoga NY.

7) NYC

October 1, at the Grand Central Oyster Frenzy, the 25-year veteran shucker at Acme in New Orleans, Michael "Hollywood" Broadway will shuck oysters for the cause when donations are accepted for every oyster shucked during a one-minute period. Pledges will be accepted by logging onto, or live at the Oyster Bar's annual Oyster Frenzy beginning at 12:00 noon on Saturday prior to the annual Grand Central Shucking Championship competition.

8) NYC

On October 17, the Institute of Culinary Education (ICE) is hosting a fund-raising dinner to benefit Share Our Strength's Katrina Relief Fund. Writer Calvin Trillin and Chef Susan Spicer will be among the guests of honor to address the audience, who will enjoy a five course New Orleans-inspired menu prepared by ICE chefs. ICE aims at raising $20,000 through the sale of $200 tickets and a live auction.

Share Our Strength is providing financial support to the food banks in New Orleans, Mobile, Baton Rouge, and Dallas, and will provide targeted funds to families of foodservice workers who have lost their employment in the wake of the hurricane. ICE is proud to be able to contribute to this effort through this fundraiser.

A cocktail party will launch the event at 6:30 p.m., and guests will sit for dinner at 7 p.m. Over the course of the evening, Trillin, Spicer, professor and author Dr. Randy Fertel, will provide entertainment in the form of remarks, anecdotes, and music. As a staff writer for The New Yorker and Time magazine and the author of over eight books, Trillin frequently writes about food, travel, politics and the south. Spicer is the executive chef and partner in restaurants Bayona and Herbsaint in New Orleans, and won the 1993 the James Beard Foundation Award for Best Chef, Southeast Region. Fertel is the son of Ruth Fertel, founder of the New Orleans-based Ruth's Chris Steak House chain. He is at work on his first book, The Gorilla Man and the Empress of Steak, which is a memoir about his parents, food, and growing up in New Orleans.

To purchase tickets, please call ICE at 212-847-0770. The Institute of Culinary Education is located at 50 West 23rd Street, New York NY 10010 and online at For more information on Share of Our Strength's work, please visit

9) Nationwide -- Epicurious Index of Relief Efforts

Thanks to Jane Bouchon, who has shared with us this useful Web site which catalogues even more NOLA fundraising events: Check them out and support one in your area.

Sunday, September 4

Restaurants Seek Whereabouts of Staff

Bob Iacovone of Restaurant Cuvee wants to hear from any of his staff. If you know the whereabouts of Cuvee staff, please e-mail Bob at

Clancys Restaurant will open as soon as possible serving sandwiches and gumbo, if nothing else, says Steve Manning. Steve seeks two of his line cooks, Lawrence Allen and Gary Caston. If you know of their whereabouts, call Steve at 917-562-3137.

Saturday, September 3

Hollins University Offers Free Semester for Hurricane Victims

SFA member Elizabeth Karmel has shared news that Hollins University is offering a free semester of tuition for students displaced by the hurricane. Read more about the program at

Chefs for Humanity Offer Relief

Mississippi native Cat Cora is working with Chefs for Humanity to offer relief to hurricane victims. Visit their Web site,, for more information on their efforts.

Friday, September 2

Hospitality Workers Disaster Fund

New Orleans Hospitality Workers Disaster Relief Fund

A fund has been established to benefit employees of the hospitality industry of the Greater New Orleans area who have experienced hardships because of the devastation caused by Hurricane Katrina. Contributions may be sent to:

New Orleans Hospitality Workers Disaster Relief Fund
Greater Houston Community Foundation
4550 Post Oak Place, Suite 100
Houston, TX 77027
Call 713-333-2200 for additional information.


Job postings are online at and at

Thursday, September 1

NC Folklife Institute Requests Help for Directory Project

The North Carolina Folklife Institute is in the process of creating a Web directory of traditional artists in the North Carolina mountain region of the Blue Ridge National Heritage Area, to include musicians, craftspeople, and masters of a wide variety of traditional arts, including foodways. Members of the SFA are invited to contact me with suggestions about whom we should include. Do you have a favorite traditional cook or know of someone who produces food in a regional tradition, and who lives in the North Carolina mountains? I'd love to hear from you. With thanks, Sarah Bryan (919) 918-7711