Appetizing Event: New Orleans Marches On, Part III

Louisiana White Shrimp and Butter Bean Salad

{This is a three part series. Read Part I and II of How New Orleans Marches On.}

The last supper. It was prepared by four chefs: Brian Landry from Louisiana, Wesley True from Alabama, Randy Evans from Texas and Derek Emerson from Mississippi. Before we broke bread at Borgne Restaurant, we had a round table discussion to clarify common misconceptions about Gulf seafood.  Read more

Appetizing Event: New Orleans Marches On, Part I

Shrimp Salad at the Gumbo Shop

When I think back on my trip to New Orleans, the one dish I won’t forget is Chef Susan Spicer of Bayona Restaurant’s Oyster Rockefeller with ramps. There are no pictures, because I chose to experience the moment of savoring the flavor of sweet oysters cooked with mild garlicky, fresh ramps. It was truly divine. As mentioned here, I flew to New Orleans for a two day-trip to learn how the gulf states are moving forward after an oil spill and hurricanes courtesy of The Gulf Seafood Marketing Coalition. It was a trip to learn about one of the world’s most competitive and regulated seafood industries, a bit about marine wildlife and mostly about eating abundant fresh seafood.  Read more

Seafood on My Mind

Linguine with Clams and Shrimp

There’s seafood on my mind. Crawfish. Oysters. Crab. Scallops. Shrimp. Hopefully lobster. All seasoned with Southern spices and lure. I’m thinking of creole dirty rice. French cooking techniques mixed Southern flavors. Spicy red beans and rice. Gumbo seasoned with filé. Jazz music inspired from my Motherland. Warm weather on the gulf coast. Why? I’m going to New Orleans. It’s my first time. The trip is sponsored by The Gulf Seafood Marketing Coalition. Besides enjoying my favorite cuisine (on location), I’m learning how the seafood industry is moving on after a disastrous oil spill.  Read more