Archive for June, 2011
Secrets of a Top Louisiana Chef: Get the Best Out of a Fish
Buying and breaking down whole fish may be a tough sell for the average consumer. But Chef Tenney Flynn offers an enticement: “It’s easier to judge the quality of fish when it’s whole.” He talks us through butchering a Louisiana Gulf fish.
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At This 106-Year-Old Restaurant, Some Things (Thankfully) Never Change
At Galatoire’s in the French Quarter, the cocktails are still stiff. Congenial regulars order classic fare without a glance at the menu, and put it on their tabs. And the freshest Louisiana seafood is — as always — the belle of the ball.
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Seeing It With Your Own Eyes Makes a Difference
After a five-day Food Blog Masters Retreat through Louisiana, food writer Gaby Dalkin says she’s taking away one big idea: “How safe all the seafood is — not that I had doubts. Being in the ocean and seeing it with my own eyes made all the difference.”
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The Bigger Story Behind Louisiana Seafood
After five days of meeting shuckers, shrimpers and chefs, Emma Christensen, who writes for thekitchn.com, says the pride of every person in the sea-to-table chain is evident: “Every time you buy or eat Louisiana seafood, it’s important to realize how much effort was made to bring you the very best.”
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Louisiana Seafood: It’s About Family, Sustainability and Quality
After an intense five-day food writers’ retreat in Louisiana, Caroline Potter, the chief dining officer for OpenTable.com, reflects on what makes Louisiana seafood so memorable, and what surprised her the most about the trip.
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After Season of Flooding, Louisiana Oysters Struggle for Long-Term Survival
Gushing freshwater plus high temps are a bad combination for Louisiana oysters. Many mollusks may die after the Mississippi River flooding, leaving fewer to harvest. Are the state’s oyster beds, now diminished, being overfished?
View PostHook, Line and Bloggers: 5 Days With Louisiana Seafood
We snapped a few highlights from the recent five-day Louisiana Seafood Blog Masters Retreat — a tour for 17 of the U.S.’s top food bloggers, where they were introduced to some of Louisiana’s shrimpers, oystermen, seafood processors and chefs. Bloggers on the Retreat: Daniel Delaney of DanielDelaney.com Amanda Bottoms of Kevin & Amanda Nathan Lippy [...]
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What Best Describes La. Seafood? Hard Work, Passion and Love
After five days of meeting shuckers, shrimpers and chefs, the food writers who came to Louisiana for the Food Blog Masters Retreat were handed five questions. Here’s how Jenny Flake of Picky-Palate.com answered them.
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Gulf Seafood Leaders in D.C. to Ask Congress for Help
Even though the April 2010 BP oil spill in the Gulf of Mexico may be a fading memory for many people, the financial fallout and hardships are still being felt by the seafood industry and thousands of businesses, large and small.
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Food Bloggers Get Up Close and Personal With Gulf Seafood
From an authentic crawfish boil to sorting shrimp to shucking oysters with an oysterman, the food bloggers on Louisiana’s Food Blog Masters Retreat are gaining unprecedented access to virtually every aspect of the Louisiana seafood industry. Find out what they’re saying.
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D.C. Forum Focuses on Quality, Safety of Seafood Sources
Americans are becoming more concerned with the quality and safety of the nation’s food sources, including seafood. The federal government has gotten the message, according to NOAA Administrator Jane Lubchenco.
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Doing the Math on Louisiana’s 2011 Shrimp Season
On a nighttime bayou expedition with shrimper Nicky Alfonso, a writer learns why some in the industry are calling this brown-shrimp season in Louisiana “weak, lean and poor.” In a line of work where margins are slim, sometimes the numbers don’t add up.
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‘Caravan of Care’ Leaves Joplin With Full Stomachs, High Spirits
The disaster-relief mission for tornado-struck Joplin, organized by Louisiana chefs and its seafood industry, fed more than 1,000 people with roughly 400 pounds of fresh seafood. Where’s the ‘caravan of care’ headed next?
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Top U.S. Food Bloggers Bite Into Louisiana
Seventeen of the most influential food bloggers in the U.S. journey to Louisiana to get a front-row, hands-on experience with some of the nation’s best oysters, blue crabs and other fresh seafood.
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Giving Relief to Joplin, a Spoonful of Jambalaya at a Time
Louisiana knows how it feels to be knocked down, then get back up. A collection of Louisiana chefs are mobilizing to lift up neighbors in tornado-ravaged Joplin, by doing what they do best — seafood.
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