July 12, 2018
Chef Mike Nelson, whose delicious Fin Wings grace the cover pictured here (They also won the NOLA Navy Week seafood cookoff I judged earlier this year) has a fun project in the works that anyone who likes to fish (or eat, for that matter) will be interested in. It's a boucherie that he will spearhead in conjuction with the Faux Pas Lodge Invitational, one of Southeast Louisiana's premier fishing rodeos. That's right, a boucherie at a fishing rodeo!
The rodeo is in Venice, July 26 to 28, with the boucherie finishing out the event on Saturday, the 28th. Nelson, the executive chef at GW Fins, will be joined by chefs Tomas Wolfe (The Rib Room), Austin Kirzner (Redfish Grill), and Michael Brewer (Brechtel Hospitality); cooking demonstrations will start at 1:00, with each chef preparing signature dishes created using fish caught during the rodeo. Anglers will have the opportunity to taste the fabulous dishes from 3-5 that afternoon. The chefs will utilize parts of the fish that are usually discarded, with a goal of encouraging fishermen to significantly increase the food yield from each fish caught.
The event benefits Wish to Fish, a non-profit organization (profiled in Louisiana Kitchen & Culture two summers ago) that provides children with access to the outdoors, educating them on ecological issues and various career opportunities.
Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
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