WHO & WHAT: Ambassadors of Louisiana Seafood will visit Washington, D.C. for a celebration of seafood harvested from gulf waters. In year’s past, this annual visit has focused on Louisiana oysters, but given the impact of last year’s BP oil spill, Louisiana’s seafood experts have brought along representatives of other states, harvesters of all types of Gulf seafood.
During the visit, seafood industry representatives will be meeting with legislators and government agencies, including the FDA and NOAA, to educate members on the effects the BP Oil Spill has had on Gulf fishing communities, highlight the safety of Gulf seafood and answer any questions they may have.
Seafood experts and chefs will be available to speak with media throughout the week beginning Monday, February 7. They will also be available to media prior to the start of the following events:
“Let the World Be Your Oyster” takes place on Wednesday, February 9. Acclaimed Louisiana chefs John Besh (Restaurant August), Chris Lusk (Café Adelaide) and Greg Reggio (Zea Restaurants) will prepare oysters in a variety of classic and creative ways. ACME, the famous New Orleans Oyster House, is bringing its two best shuckers, Norman Conerly and Michael (Hollywood) Broadway, to D.C. for the event.
“Louisiana Alive” will take place on the evening of Thursday, February 10. The above named chefs and shuckers bring a bit of Mardi Gras to the Capitol and will showcase Louisiana seafood, including include oysters, shrimp, fish and crab.
Seafood experts available for comment include Harlon Pearce and Ewell Smith of the Louisiana Seafood Promotion and Marketing Board and Mike Voisin and John Tesvich of the Louisiana Oyster Task Force, and others.
WHEN & WHERE: Wednesday, February 9, 2011
5 p.m. to 5:45 p.m. (pre-event media availability)
“Let the World Be Your Oyster” Reception
Acadiana Restaurant
901 New York Ave NW
Thursday, February 10, 2011
5 p.m. to 5:45 p.m. (pre-event media availability)
“Louisiana Alive” Reception
Capitol Hilton (Lobby)
1001 16th St NW
Source: LouisianaSeafood Promotion and Marketing Board