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 Caroline Potter, the chief dining officer for OpenTable, answered them:
1. What three words would best describe your seafood retreat?
We’re. All. NOLA.
2. What was the most surprising or unexpected thing you learned about Louisiana seafood during your trip?
The diversity of the seafood that comes out of the Gulf and the Mississippi is truly staggering. It’s great to know that if you want to eat sustainable seafood, you’re not going to be bored with Louisiana seafood. It really is as local as local food gets. Makes me want to move to Louisiana!
3. What are the big ideas you’d want to convey to others about the Louisiana seafood industry and culture?
This isn’t even about an industry or an ingredient. Louisiana seafood is about family. Everyone is connected to it — and each other. And each person’s role — no matter how flashy, challenging, or hands-on — is of equal and the utmost importance. It’s clear that everyone is interdependent on each other to bring the best of the Gulf to peoples’ plates across the nation and around the world.
4. What part of the trip was the most gratifying, fun or memorable for you?
If you’d ever told me I’d be fishing for snapper on the Gulf while our boat was tied off to an oil rig, I’d have said you were crazy. That said, it was crazy fun. I was also deeply moved by the hospitality at De Pope Launch & Tavern — and the genuine and divine crawfish boil they put on for us. This was Louisiana hospitality — and Louisiana seafood — in its most pure form.
5. OK, since you’re a food writer, we have to ask: What was your favorite dish?
That softshell crab BLT at GW Fins is hard to beat!