Monday, June 4, 2007

Culinary Corps and PoBoys

On Friday night I joined a group of culinary students, instructors, and supporters from all over the country, who have traveled to New Orleans to do good. We all sat eating the very best roast beef poboys at Kevin Parker's Jazzy Poboys on Port Street. This is the kind of poboy that is so juicy that juice drips down your arms to your elbows. I looked at everyone and smiled at how the communion of poboys can make us all happy.

The people who traveled to New Orleans are going to be here doing good for about a week. Some of them have decided to live here. We are trying to enlist them in collecting menus for the Menu Project of SoFAB. We are collecting menus from restaurants throughout the entire South. In addition we are collecting menus from restaurants which consider themselves southern restaurants in other parts of the United States and the world. If you have a menu from a cajun restaurant in Tokyo, we want it.

Culinary Corps is the brainchild of Christine Carroll. She is showing us once again, how much heart the people in the culinary industry have. I want to thank all of the participants for their generosity. And our thanks to Christine for not only having a great idea, but for having the tenacity and the creativity to make the idea a reality.