As we are busily trying to invent this new museum, we spend a lot of time thinking about what we want to see in a food and beverage museum. We already have created a good bit of what we have thought about. Right now, one of our exhibits, Restaurant/Restorative, is being readied for shipment to Chicago. It will be open there in August. From there it travels to New York. It means that what we have imagined is coming true.
We have lots more to imagine. Right now we are talking about keeping this exhibit current by focusing on one restaurant that has lots of meaning to the City of New Orleans, Dunbar's. This historic restaurant was flooded and the owners are operating out of the Loyola University cafeteria. That is true grit. We are planning to make their progress a part of our exhibit and show you on our website.
But ultimately we need to know what you want and expect from the Southern Food and Beverage Museum. Do you want recipes, programs, more traveling exhibits that come to your area, a magazine, more web activities? We need to know. Please let us know!