Noted LA Chefs Bring ‘A Taste Of Louisiana’ To The Big Apple



Chef Isaac Toups

BATON ROUGE – Louisiana Lieutenant Governor Billy Nungesser, along with ten premiere Louisiana chefs, and representatives from eight Louisiana destination marketing organizations are heading to New York City from Nov. 6 - 8 to prepare Louisiana’s world-class cuisine for key influencers, encouraging media to write about the Louisiana culinary experience and inspiring potential visitors to choose Louisiana as their destination of choice.

         “In Louisiana, good food is just part of what connects us to our diverse heritage, and we want to bring this experience to the people of New York,” said Lieutenant Governor Nungesser. “Just like here in Louisiana, people in New York have a passion for food. While we might be cooking up a bit of Louisiana in the Big Apple, we know the best way to experience Louisiana seafood is to come down and enjoy it in its natural setting.”

         The Louisiana Office of Tourism, the Louisiana Seafood Promotion & Marketing Board and the Louisiana Travel Promotion Association (LTPA) have partnered with Hoffman Media to present the “Sights, Sounds & Tastes of Louisiana.” This private event will allow media guests to experience a true Louisiana festival with live music and special menus featuring Louisiana seafood with a distinct flavor found only in the Bayou State.

         This marketing and communications effort is part of the Louisiana Culinary Trails campaign, a long-standing joint venture of LTPA, the Louisiana Office of Tourism, Louisiana Seafood Promotion & Marketing Board and 17 convention and visitors bureaus from throughout the state. The tourism campaign is championed by Lieutenant Governor Nungesser.

         “Our goal is to connect key influencers – writers, editors and producers – to our diverse heritage through our cuisine,” said Jill Kidder, LTPA President and CEO. “In turn, the media’s influential stories will showcase our state as a culinary destination to the world. We also aim to connect with companies who book tours for both domestic and international groups, encouraging them to choose Louisiana as a frequent destination.”

         The complex blending of cultures in Louisiana for more than 300 years has produced unique, regional food traditions, steeped in historical influences including Cajun, Creole, French, Spanish, African, and German. Many of the participating chefs will be featuring dishes highlighting Louisiana seafood.

         “We are excited to showcase what chefs from destinations throughout Louisiana are doing,” said Kyle Edmiston, Assistant Secretary for the Louisiana Office of Tourism. “From New Orleans Creole cooking to Bayou seafood, you cannot eat wrong in Louisiana. This event is a way to share our passion for distinct flavor and cuisine and bring a taste to people who will influence visitors to choose our state as their next destination. Come feed your soul in Louisiana!”

         Participating chefs include:

 

• Chef Cory Bahr, Heritage Catering, Monroe

         Chef Cory Bahr is a culinary and economic leader in Louisiana, and deeply involved in the conservation of his beloved South. Cory presents honest dishes with a strong sense of place, for which he has earned a national recognition. He's been recognized as Food & Wine's 'People's Best New Chef' in America, Food Network Star Finalist, Food & Wine's 'People's Best New Chef' Gulf Coast, Taste of the South "Taste 50", Food Network's Chopped! Champion, King of Louisiana Seafood and Louisiana Cookin' magazine's 'Chef to Watch'.

 

• Chef Bonnie Breaux, The St. John Restaurant, St. Martinville

         Recently crowned “Louisiana Queen of Seafood 2017,” Chef Bonnie Breaux was “discovered” while competing in the World Championship Gumbo Contest. She then served as Executive Chef at Roux in Tampa, FL, where she prepared Louisiana cuisine for the folks in South Florida. Chef Breaux returned to Louisiana and has brought her expertise to The St. John Restaurant where her culinary experience is reflected in every dish.

 

• Chef Lyle Broussard, Jack Daniel’s Bar & Grill at L’Auberge Casino Resort, Lake Charles

         Chef Lyle Broussard is known for his Cajun and Creole flavors and his passion for southwest Louisiana culture and cuisine. Chef Broussard‘s love of his local heritage carries over to the menu with authenticity, deep flavors and a simplicity that allows the ingredients to do the talking.

 

• Chef Justin East, Vic & Anthony’s Steakhouse at Golden Nugget, Lake Charles

         Growing up near the Gulf, it was only natural for Chef Justin East to have a love for working with the freshest of ingredients. He spent time working in the commercial fishing industry, procuring fish, shrimp, crabs and oysters directly from the source. After graduation, he began working in fine dining in Lake Charles and never looked back.

 

• Chef Blake Phillips, Blue Magnolia Catering, Monroe

         Crowned "Louisiana King of Seafood 2016,” Chef Blake Phillips offers a fresh and seasonal menu that delights North Louisiana’s palate at Blue Magnolia Catering in Monroe. Phillips focuses on the total experience, providing a personal touch and signature based on the flavors of his Louisiana up-bringing to give new life to classic dishes.

 

• Chef Jeffery Hansell, Oxlot 9, Covington

         Chef Jeffery Hansell brings upscale, gulf-inspired, southern fare to quaint downtown Covington at Oxlot 9, located inside the restored Southern Hotel. Chef Hansell has been showcased by USAToday.com, ranked as one of Louisiana Cookin’ magazines Chefs to Watch in 2015, awarded Best Small Town Chef by Country Roads Magazine and recently competed on Food Network’s “Beat Bobby Flay.”

 

Chef Jay Ducote, Gov’t Taco, Baton Rouge

         Chef Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality and chef. In late 2017, Ducote will launch his first restaurant concept, Gov't Taco. Ducote’s mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits.

 

• Chef Holly Goetting, Charley G’s, Lafayette

         Before Chef Holly Goetting returned to her hometown, her culinary career brought her to Maine and then Colorado where she was introduced to classical French cooking and culinary techniques. Although her travels have taught her different culinary customs, she appreciates the special flavors and tastes of Louisiana – especially those in Lafayette and Acadiana.

 

• Chef Ryan Trahan, Dark Roux, Lafayette

         Chef Ryan Trahan’s passion for cooking was only natural since he was raised in his family’s restaurant. After school, he pursued a career cooking in the service and hospitality industry. In June 2014, he set out with a few of his colleagues to open a locally sourced, community-based restaurant concept. Ryan is now the chef/owner of Dark Roux where he strives to bring the community fresh, locally and regionally inspired new southern cuisine.

 

• Chef Isaac Toups, Toups Meatery/Toups South, New Orleans

         Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine full of deep, rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience and growing up in the heart of Cajun country. Since opening Toups’ Meatery in 2012, he has been nominated for the prestigious James Beard Foundation award for Best Chef: South, as well as other notable accolades. In 2015, Toups was a finalist and fan favorite on Bravo TV’s Top Chef.

 

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