[2] From there, it was only a matter of finding the proper space for a full-sized museum on food and beverages that would cover the entire South, not just New Orleans and Louisiana.

In the summer of 2008, the Museum finally found a home in Riverwalk Marketplace, a shopping mall right on the Mississippi River in the Warehouse District of New Orleans.

On September 1, 2011, the Southern Food & Beverage Museum announced it was relocating to a larger space on O. C. Haley Boulevard in historic Central City, New Orleans.

Laissez Faire – Savoir Fare, as the exhibit is called, covers everything from beignets to harvesting crawfish, to the evolution of jambalaya through colonial and native foods.

As part of the Paul McIlhenny Culinary Entrepreneurship Program, SoFAB has a partnership with Deelightful Roux School of Cooking.

It is a collection of traditional recipes from New Orleans, beginning with Louis Armstrong's favorite, the classic red beans and rice.

Liz Williams, museum director, writes the Bread and Butter feature, which focuses on her expertise in food law.

The Southern Food & Beverage Museum Cookbook, available in June 2024, shares recipes related to each state in the American South.

It chronicles the extensive history of the cocktail in America and provides a wealth of information regarding the social and cultural impact of alcoholic beverages.

Currently, the library and archive, known collectively as the SoFAB Research Center,[11] are located at Nunez Community College in Chalmette, Louisiana.