Chefs & Experts
by Ed Lallo/Gulf Seafood News Editor The pots were hot and the stoves sizzling at NOLA Navy Week’s Louisiana Seafood Cook-Off held on the Riverwalk at the Spanish Plaza behind the Four Seasons Hotel. Naval culinary specialists from France and the United States used to cooking on the high seas were pared with land-loving local Louisiana […]
As the Krewe of Atlas arrived at the Family Gras Music Festival in Metairie on a February Friday night, famed singer Marie Osmond, best known for the Donnie singing with her brother Donnie on the Donnie and Marie show on ABC in the 1970’s, waited to perform. As several New Orleans artists played the greatest hits of local music icon Allen Toussaint, Osmond knew where she would be after the show… at Drago’s Restaurant eating some of it famed Gulf seafood.
The plight of the Louisiana fishermen from the four hurricanes over the past two years is starting to get national attention. A February 1st article in the New York Times deals with the plight of the industry since Hurricane Ida, and the effect it is having on the region’s rich culture of food and fishing.
The recent Blue Collards’ Barleybrine Oyster & Craft Beer Weekend rallied craft brewers, celebrity chefs and beer-loving foodies to help Florida oyster growers affected by the hurricane. The dinner prepared by Chef Kelsey Barnard-Clark, winner of the latest season of Top Chef, raised funds for the Gulf Seafood Foundation’s “Helping Hands” relief efforts which distributes work gloves to fishermen, as well as other need aid.
James Beard Award winning Chef Chris Shepherd has been named the Gulf Seafood Foundation’s first-ever recipient of the organization’s “Helping Hands Award.”
No London food critic Jay Rayner is not dying, but yes he is eating his final meal, one chapter at a time, and Louisiana’s Grand Island Gulf oysters are on the menu.
Hatchery concept receives top award at 2017 Innovation Awards
PENSACOLA BAY, FL — A failing oyster industry in Florida and millions of oyster lovers across the country stand to benefit from a recent business competition in which $100,000 was invested in a newly forming hatchery in downtown Pensacola.
The Gulf Seafood Institute, a non-profit advocacy group for the Gulf of Mexico’s seafood supply chain, added two new board members this month to help guide policy and resource efforts through 2018.
World Seafood Champ among many titles on the line for 1,100+ chefs and home cooks Orange Beach, AL – Alabama Gulf Seafood takes center stage Saturday as the the world’s largest Food Sport competition, held in Orange Beach this week, enters the final round in its search for World Seafood Champ. A field of 43 […]
GSI Members Invited To Cook for NOAA’s 41st Annual Fish Fry By Ryan T Pearce, Contributing Writer On June 8th members of GSI, chefs, and state representatives from across the country gathered in Washington for Oceans Week, an annual celebration focused around the discussion of the future of our country’s coasts. All of the oceans […]
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.
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