Chef to represent Louisiana in Great American Seafood Cook-off

July 31, 2015

Chef Michael Brewer, of The Sammich restaurant in New Orleans, will represent Louisiana in the Great American Seafood Cook-Off on Saturday, Aug. 8.

Brewer, who was crowned King of Louisiana Seafood in the Louisiana Seafood Cook-Off on May 24 in New Orleans, is one of 12 chefs from throughout the country competing for the highly coveted title of America’s Best Seafood Chef.

How to Peel a Blue Crab

July 15, 2015

As wonderful as blue crabs are to eat, there is no doubt that, for the average person, blue crab meat is tough to get out of the animal’s shell.

A friend of mine with strong North Louisiana roots who was sitting behind a mound of the delectable animals said it best.

“I sure do love them things, but I can’t hardly get the hide off of ’em,” he lamented.

The History and Culture of a Louisiana Backyard Boil

June 1, 2015

On a given spring or summer weekend, many Louisiana residents will head to the backyard and turn on the propane under a seafood-stuffed pot instead of firing up a grill. The seafood boil has moved beyond tradition to become part and parcel of our fair weather schedules. 

For the rest of the country, however, the boil remains an exotic Louisiana custom. In this Wall Street Journal story, an out-of-towner recounts her experience with a true Louisiana seafood boil while outlining some of the history and culture that surround this beloved culinary experience.