April 14, 2011
Lt. Governor Jay Dardenne and NOCVB CEO Stephen Perry Help Celebrate Seafood and Farmers’ Produce as a Cornerstone of Louisiana Culture and the New Orleans Brand
Tourism officials kick-off three-day celebration, Gulf Alive!, honoring the people at the core of New Orleans’ tourism industry and the cuisine that defines Louisiana
WHAT: Gulf Alive! ribbon cutting ceremony featuring Lt. Governor Jay Dardenne, Stephen Perry; President and CEO of the New Orleans Convention and Visitors Bureau (CVB), Michael Ty; President of the American Culinary Federation and Legendary Chef Leah Chase of Dooky Chase Restaurant
WHERE: The historic French Market, 1235 North Peters Street
WHEN: Monday, April 18, 9-9:30 a.m.
April 18-20, 2011, the first Annual Gulf Alive! seafood celebration will be held at the historic French Market, honoring the roots of this New Orleans landmark and serving fresh Louisiana seafood and produce. Gulf Alive! will feature three days of seminars, cooking demonstrations, seafood and produce displays showcasing the rich ingredients offered by Louisiana fisherman and farmers that contribute to New Orleans’ internationally renowned cuisine.
To kick-off the event, Lt. Governor Jay Dardenne, Stephen Perry, Michael Ty and Chef Leah Chase will address the crowd, discussing the significance of Louisiana seafood to the tourism industry in Louisiana and to the people and culture of our region.
“There are few things Louisianians are more passionate about than our cuisine, particularly our terrific seafood, and Gulf Alive! is an opportunity to celebrate that passion,” Lt. Governor Dardenne said. “And this historic venue is a fitting location for these distinguished chefs and culinary professionals to gather in this celebration.”
“As a city that boasts more than 1,100 restaurants, food is at the core of the visitor experience to New Orleans,” said Stephen Perry. “This week’s events bring our city and state together to embrace our culinary history while highlighting the chefs, fisherman, farmers and restaurateurs that continuously contribute to this significant part of our culture. In keeping with New Orleans tradition, we embrace our history and will use the knowledge and talents of these culinary leaders to inspire us for our future.”
A seminar by Chef Chase on “The Unique Flavor of Local Ingredients” follows the ceremony. Additional seminar highlights include presentations about Louisiana sugarcane, the unique and beloved mirliton, an ecological look at sea trout and bull reds and demonstrations on pickling and craft brewing.
OTHER MAJOR EVENTS:
· Wed, April 20, 9:30 a.m.: Gulf Alive! Riverfront Celebration; A second line parade led by New Wave Brass Band will bring special guests and the general public from the Audubon Institute’s Gulf Alive! Riverfront Celebration to the French Market. Tourism officials include Gary LaGrange, President and CEO of the Port of New Orleans and Ron Forman, President of Audubon Nature Institute; Begins on Riverfront at the Aquarium and ends at the French Market.
· Wed, April 20, 7-10 p.m.: Market Bash; Ticketed party benefiting the Edible Schoolyard; Held at the Farmers Market.
Office of the Lt. Governor: Jacques Berry, 225-202-2166, firstname.lastname@example.org; Cami Dinkel Geisman, 225-342-1013, email@example.com
New Orleans CVB: Jennifer Day, 773-909-2514, firstname.lastname@example.org; Jenn Lotz, 504-566-5019, email@example.com
Culinary Strategies, LLC and Gulf Alive!: Susan Nash, 504-952-4168, firstname.lastname@example.org
French Market District: Amy Kirk Duvoisin, 504-289-0789, akirk@FrenchMarket.org