Chefs & Experts
Twenty-five years after John Folse opened his first restaurant at the foot of the Sunshine Bridge in Donaldsonville, the renowned Louisiana chef has been continually committed to the culture and cuisine of the state and the people dear to his heart. Folse was reappointed to the board by Governor Jindal. In a recent special board meeting to elect officers and review bylaws, he was selected to serve as the new Seafood Board chairman.
Louisiana’s legendary seafood – and the expertise of 11 competing chefs – will take center stage at the sixth annual Louisiana Seafood Cook-Off in New Orleans.
Louisiana Chef Philippe Parola has had his eye on the Asian carp situation in Louisiana for several years, and he is not shy about expressing his worry and frustration over the slow bureaucracy of addressing what he sees as a serious threat to the ecosystem and the state’s multi-million dollar recreational and commercial fishing industry.
To honor Mike Voisin’s lifelong contributions to Louisiana’s seafood and restaurant community, the Louisiana Seafood Promotion and Marketing Board has launched the creation of a nationwide tribute in his memory – Oysters Voisin.
Restaurants see seafood sales rise after adding point of origin to menu.
Imagine you’re an aspiring chef, and an original dish you created was selected to appear on the menu in every one of Emeril Lagasse’s New Orleans restaurants. It would be any up-and-coming professional chef’s dream come true. Now imagine the chef is a 15-year-old.
There were oysters to the left of you and oysters to the right. East Coast and West Coast varieties filled plates, but especially genuine Louisiana Gulf Coast oysters were everywhere you looked at “Let the World Be Your Oyster.”
Festive occasions. Loved ones gathered together. Brightly-wrapped packages. Familiar holiday tunes. And a delectable aroma coming from the kitchen. Must be Christmastime! And if a mouthwatering oyster dressing rounds out that holiday meal, well shucks, that’s some good holiday eatin’!
The “We Live to Eat” campaign, sponsored by the city’s chapter of The Louisiana Restaurant Association (LRA), continued to raise awareness of New Orleans’ unique, culinary industry and drive business to eateries that took part in the 2012 celebration.
San Fran Chronicle: ACME’s Chef Refslund Creates Louisiana Seafood Menu for Culintro’s Sous Chef Series
On October 22nd, Chef Mads Refslund of ACME Restaurant (9 Great Jones Street) in NYC served 25 Sous Chefs from prominent NYC restaurants a 4-course menu as part of Culintro’s Sous Chef Dinner Series. Louisiana Seafood is the presenting sponsor of the first Sous Chef Series, and as homage to the original ACME, Chef Mads will be creating a menu designed to highlight Louisiana Seafood with his modern day spin.
Where are the best places to enjoy great seafood and which city holds the title? New Orleans takes its claim very seriously – but so do a host of other cities that ring coastal waters. Travel+Leisure magazine has given readers 32 answers where the best seafood in the 50 states can be found – two of them can be found on the streets of New Orleans, The Red Fish Grill and Casamento’s Restaurant.
New Orleans knows how to party – on a very big scale. So, if you’re casting about Friday for a night of fun and fins, then the Audubon Nature Institute’s “Scales and Ales” is the place to be. The Louisiana Seafood Promotion and Marketing Board is the title sponsor of the institute’s third annual educational and conservation event – with entertainment by local talent Papa Grows Funk and soul/funk band Mingo Fishtrap from Austin, TX.
No hurricane – Category 1 or not – can blow away the Bayou State’s appetite for beignets or fresh seafood. With knives and forks in hand, the New Orleans Chapter of the Louisiana Restaurant Association and the Louisiana Seafood Promotion and Marketing Board are serving up Louisiana Seafood Restaurant Week right on schedule. It begins Monday, September 10th, and runs through the 16th – with the theme “We Live to Eat.”