Tag: Louisiana Seafood
From Louisiana blue crab to red drum, several species that help comprise our Louisiana seafood have healthier habitats in part because of tiny sea creatures no bigger than a thumbtack.
New John Folse Culinary Arts School at Nichols State University to be up and running by the Fall semester of 2014.
Attendees feasted on crawfish remoulade, sipped Abita root beer and listened to the funny anecdotes of country star Kix Brooks during the Only in Louisiana brunch Saturday, a pre-Grammy party at the Dorothy Chandler Pavilion downtown. It’s the sixth year Louisiana has staged the event. Why don’t 49 other states do the same?
When it comes to quality seafood, word of mouth can influence what consumers put in their mouths. For authentic Louisiana seafood, word of mouth is increasing these days – thanks, in part, to the momentum behind the “Demand It” creative campaign developed by The Graham Group and run by the Louisiana Seafood Promotion and Marketing Board.
Mike Voisin, owner of Motivatit Seafoods, current Wildlife and Fisheries Commissioner, former Chairman of the National Fisheries Institute, former chairman of the Louisiana Oyster Task force and founder of the Louisiana Seafood Promotion and Marketing Board, was admitted to intensive care at Terrebonne General Hospital in Houma, Louisiana.
As a proud sponsor of Super Bowl XLVII and the official seafood of the Mercedes-Benz Superdome, Louisiana Seafood is a major player in this year’s big game! Sweet shrimp, delicate blue crab, native finfish, succulent crawfish, wild alligator and oysters fresh from Gulf waters will be scoring points with fans from across the country.
Louisiana Seafood Board Releases 2012 Annual Report: Campaigns Make Headway Impacting Seafood Supply
The Louisiana Seafood Board has spent nearly $7 million in BP funds so far on a multi-year marketing campaign to raise the profile of its commercial fishing community and promote its premium products. Fiscal year 2012 spending launched supply-chain services for fishermen, expanded Louisiana seafood’s brand into new markets, and engaged hundreds of thousands of consumers in person, print and online.
Mr. Benoit, 63, has lived his whole life in Gueydan, (pronounced GAY-don), about three hours west of New Orleans. His father farmed rice and his grandfather shipped it, but like many other South Louisiana farmers, Mr. Benoit is finding that it pays to look at a rice field and see a crayfish pond.
While business has gradually been improving, P&J Oyster Company in New Orleans, the oldest shucking operation in the United States, is still at only 35 percent of its normal production – and the company has yet to resume shucking its own oysters.
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.
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.
With offices near the shores of Lake Pontchartrain, Ewell Smith followed news of Hurricane Isaac as it intensified, moving ever closer to Louisiana. Memories of Hurricane Katrina remain. He’s been through this drill before – not that riding the storm out gets any easier. Dealing with its wake, however, does become more manageable with the right strategies in place to move on. And Smith has a couple already in hand. Born of earlier hardships, these strategies can cut through the noise, unify resources and point the way to make progress – no matter the problem
Recent and upcoming restaurant openings in Louisiana show strong menu underpinnings that showcase the state’s seafood.
Commercial fishermen, seafood processors, distributors, and retailers assess the state of the industry and consider its next moves during the Louisiana Seafood Stakeholder Summit held November 16.
In the San Francisco area, Jimmy Galle, owner of seafood distributor Gulfish, has created the “Dine Out for Gulf Seafood” fundraising campaign, putting Gulf seafood on the menu to raise money … but more importantly, to raise awareness about the quality of Gulf seafood.
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