[StBernard] News from Louisiana Seafood

[Westley Annis]

July 18, 2007 	
	 	 

*	THREE DAYS AT THE COOK-OFF STAGE: 
	August 4-6, OPEN TO THE PUBLIC
*	DAY 1 - SATURDAY, AUGUST 4, 2007
*	DAY 2 - SUNDAY, AUGUST 5, 2007
*	DAY 3 - MONDAY, AUGUST 6, 2007
*	NEW LOUISIANA SHRIMP TASK FORCE
*	PICK OF THE SEASON
*	FOOD IN PRINT
*	ABOUT US


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THREE DAYS AT THE COOK-OFF STAGE: 
August 4-6, OPEN TO THE PUBLIC 
 	 
Cooking contests, music, food and fun at Ernest N. Morial Convention Center,
Halls I & J (the halls farthest from Canal Street) in New Orleans. Look for
Cook-Off signage. The cooking stage is inside the Foodservice EXPO, but in a
roped-off area. 

ADMITTANCE IS TO THE COOK-OFF STAGE ONLY. Tickets on sale at the door: $25
for a single day, $40 for two days, $50 for three days. Presented by the
Louisiana Seafood Promotion & Marketing Board (LSPMB). 


DAY 1 - SATURDAY, AUGUST 4, 2007 
 	 
The 2007 Great American Seafood Cook-Off
<http://rs6.net/tn.jsp?t=x6gkmccab.0.gzutqxbab.kzhbpxbab.5056&ts=S0262&p=htt
p%3A%2F%2Fwww.greatamericanseafoodcookoff.com> (GASCO) has drawn a line-up
of 19 extraordinary chefs from coast to coast. The contest is all about
culinary excellence and support for sustainable, domestic seafood. 

Doors open at 11 a.m.; opening ceremonies at 11:45 a.m.; contest closing at
3:30 p.m. 


DAY 2 - SUNDAY, AUGUST 5, 2007 
 	 
This Day-Two Cook-Off features the finalists from Day 1 and their creations
of dishes for the home cook - quick, easy, delicious. 

Doors open at 11 a.m.; opening ceremonies at 11:45 a.m.; final glorious
crowning of King or Queen of American Seafood at 3:30 p.m. 


DAY 3 - MONDAY, AUGUST 6, 2007 
 	 
The inaugural Louisiana Alligator Soirée
<http://rs6.net/tn.jsp?t=x6gkmccab.0.yw9wnccab.kzhbpxbab.5056&ts=S0262&p=htt
p%3A%2F%2Fwww.louisianaseafood.com%2Falligator%2F>  will be center stage.
Teams of students from Louisiana culinary schools will stew, sauté, and stir
up delectable dishes featuring the elegant Louisiana alligator. 

Doors open at 10 a.m.; opening ceremonies at 11:00 a.m.; award ceremony at
1:30 p.m. 


NEW LOUISIANA SHRIMP TASK FORCE 
 	 
Harlon Pearce, LSPMB chairman, explained that the Board created the
Louisiana Shrimp Task Force to bring every sector of the shrimp industry to
the table: shrimpers, retailers, restaurateurs, processors, brokers, and the
quality control experts. 

Pete Gerica, shrimper and vice-chairman of LSPMB, was appointed chairman of
the new Task Force and says marketing and quality control are at the top of
the discussion list as the Task Force met for the first time on Wednesday,
July 18. 


PICK OF THE SEASON 
 	 
The Casino Royal Flush
<http://rs6.net/tn.jsp?t=x6gkmccab.0.zw9wnccab.kzhbpxbab.5056&ts=S0262&p=htt
p%3A%2F%2Fwww.louisianaseafood.com%2Frecipes-fish-ballys.html>  is a no
holds barred seafood dish featuring drum fish, crawfish, shrimp, oysters,
and crab. Chef Thera D. Hamilton of Bally's Casino submitted the recipe for
indulgent seafood lovers with no apologies. 


FOOD IN PRINT 
 	 
LOUISIANA IS COOKING
Make your life more delicious with Louisiana Cookin' magazine. For
subscription info and recipes, click here
<http://rs6.net/tn.jsp?t=x6gkmccab.0.9zutqxbab.kzhbpxbab.5056&ts=S0262&p=htt
p%3A%2F%2Fwww.louisianacookin.com> . 

CULINARY CONCIERGE
New Orleans' own wine and dine magazine showcases notable food writers and
enjoys a local, regional and national readership. For more information,
click here
<http://rs6.net/tn.jsp?t=x6gkmccab.0.4eariacab.kzhbpxbab.5056&ts=S0262&p=htt
p%3A%2F%2Fwww.culinaryconcierge.com%2F> . 


ABOUT US 
 	 
The Louisiana Seafood Promotion & Marketing Board was formed by the 1984
Louisiana Legislature. The Board is empowered to take any marketing or
educational action necessary to improve the well being of the seafood
industry -- while maintaining wise management of the state's fishery
resources. The Board is a program funded through the LA Dept. of Wildlife
and Fisheries. 



Louisiana Cyber Fish 
Louisiana Seafood Promotion & Marketing Board 
________________________________

Email: cyberfish at louisianaseafood.com 
Phone: 504-283-9893 
Web: http://www.LouisianaSeafood.com