Restoration
Louisiana seafood and the trimmings. What could be better!
It’s not unusual to eat well in south Louisiana. But how about helping save the coast at the same time? Organizers are hoping for just that with their 5th annual Cook-Off for the Coast on March 11 at Docville Farm in St. Bernard Parish from 11 am to 3 pm. Restore the Mississippi River Delta, Vanishing Paradise and the Meraux Foundation are organizing the free event. They hope to show what food Louisianans stand to lose if the state’s habitat continues to deteriorate, and they’ll donate all proceeds to coastal restoration projects. “Cook-Off for the Coast is a perfect way to highlight the plentiful resources of our Sportsmen’s Paradise while also educating on the critical conservation and restoration we need to do to ensure it’s here for future generations to enjoy,” said Matthew Waguespack with Vanishing Paradise, a program created by the National Wildlife Federation and Ducks Unlimited. Projects include the Coalition to Restore Coastal Louisiana’s Oyster Recycling Program, which partners with restaurants to divert oyster shells to the state’s coast. The event will also benefit the Chandeleur Sound Living Shoreline Program, led by Nunez Community College and Chalmette High School. “This premier event, which has raised over $30,000 for local coastal restoration projects since its inception, provides a wonderful way to enjoy our coastal communities and culture, while also sharing what opportunities lie ahead,” said Simone Maloz, campaign director for Restore the Mississippi River Delta.
NOLA.com
Food will be broken into three categories with free samples.
Cook teams will compete for awards in the categories of “swims,” “flies” and “crawls.” There will also be an award for best student-led team and crowd favorite, with free samples provided. In past years, up to 13 cook teams have competed. New Orleans chefs, including Isaac Toups from Toups’ Meatery, will also demonstrate recipes with Louisiana wild game. Arabi bar Pirogue’s Whiskey Bayou will sell drinks, and Cajun electric string band Michot’s Melody Makers will play. There will also be activities for children and booths to learn about coastal restoration projects. The last in-person Cook-Off for the Coast was held in February 2020. Winning dishes included seafood gumbo, bacon-wrapped duck with brussels sprouts, hog egg rolls and fried rice, crawfish balls and alligator sauce piquante. Space is limited for cooking teams, but those interested can apply by emailing Sam Carter at info@mississippiriverdelta.org.
Sounds like good food and the weather should cooperate. Don’t know if we have a booth but might be a good idea.
