Twenty-five years after John Folse opened his first restaurant at the foot of the Sunshine Bridge in Donaldsonville, the renowned Louisiana chef has been continually committed to the culture and cuisine of the state and the people dear to his heart. Folse was reappointed to the board by Governor Jindal. In a recent special board meeting to elect officers and review bylaws, he was selected to serve as the new Seafood Board chairman.
Category: Chefs & Experts
by News Editor / Louisiana Seafood News
by Carolyn Scofield/ WVUE
Louisiana’s legendary seafood – and the expertise of 11 competing chefs – will take center stage at the sixth annual Louisiana Seafood Cook-Off in New Orleans.
Category: Seafood Industry
To meet an ever-increasing demand for fresh, quality gumbo-sized shrimp, the Port of Delcambre and Delcambre Direct Seafood program have introduced the first product in the state carrying the “Certified Authentic Louisiana Wild Seafood” – the Vermilion Bay Sweet White Shrimp gumbo pack.
The second-coldest spring in the last century has resulted in brown shrimp growing more slowly than the U.S. economy. As a result the Louisiana Wildlife and Fisheries Commission has delayed opening dates for some of the 2013 Louisiana spring shrimp season.
Chefs and Experts
Eleven Louisiana chefs battle for “King of Louisiana Seafood” title during annual contest.
Louisiana Department of Wildlife and Fisheries (LDWF) Secretary Robert Barham announced the opening of the spring shrimp season in portions of...