Restaurants have been invited to develop their own unique oyster dish using Louisiana oysters, spinach and bread and feature the new item on their menus to honor Mike Voisin. Drago’s Seafood Restaurtant in New Orleans was one of the first to add the item to their menu. Photo Illustration: Drago’s & Ed Lallo/Louisiana Seafood News
By Gordon Curry/Louisiana Seafood News
The PR Newswire news sign in Times Square is filled with a photo of Drago’s Oysters Voisino and the caption “Restaurants Pay Tribute to Mike Voisin, National & Louisiana Seafood Advocate”. Photo: Louisiana Seafood Board
To honor Mike Voisin’s lifelong contributions to Louisiana’s seafood and restaurant community, the Louisiana Seafood Promotion and Marketing Board (LSPMB) has launched the creation of a nationwide tribute in his memory - Oysters Voisin.
Voisin, owner of Houma’s Motivatit Seafood, died unexpectedly of heart problems in February.
“After discussions with members of the restaurant and oyster community, we have developed Oysters Voisin,” said Ashley Roth, communications manager for the Seafood Board. “Restaurants have been invited to develop their own unique oyster dish using Louisiana oysters, spinach and bread and feature the new item on their menus.”
Each participating restaurant will be featured on LouisianaSeafood.com.
“Mike was a devoted, eloquent champion for all of us represented by the Seafood Board. This tribute is one way we can honor his memory leadership, and the inspired, positive and lasting impact he has made for the Louisiana Seafood community,” said Ewell Smith, LSPMB Executive Director.
The 340 foot po’boy being built on Bourbon Street in memory of Mike Voisin. Photo: Kathy Andersen/Graham Group
The tribute was formally announced during the Louisiana Oysters Jubilee held in the New Orleans French Quarter. Area chefs assembled to form the “White Coat Brigade” and processed down Bourbon Street, where seafood fans later helped themselves to the “world’s longest oyster po’boy,” made of fried oysters on French bread and measuring 340 feet.
Local restaurant owners supporting the tribute also were in attendance at the Jubliee.
“Mike was such a family man and so passionate about seafood, he would have appreciated the simplicity of this dish so that any restaurant and anyone at home could prepare it with ease,” said Tommy Cvitanovich , co-owner and manager of Drago’s Seafood Restaurants. “And if anyone deserved to have their name on my menu — especially as part of an oyster dish — it’s Mike.”
“It’s so nice to see and hear so much appreciation for Mike’s contributions,” said Voisin’s wife of 38 years, Sarah Voisin . “What Mike gave was given out of love and passion for our seafood industry. What a beautiful legacy Mike left for me, his children, the seafood industry and Louisiana.”
New Orleans Café Reconcile was the big winner in the Louisiana Oysters Jubilee oyster po’boy competition with their entry –Oyster Voisin Rebirth. Culinary team members left to right include: James Zelaya the director of food service operations, Chris Hayes the executive chef, Chef Joron Smith, Dave Emond the development director and Glen Armantrout the CEO. Photo: Kathy Andersen/Graham Group
Café Reconcile’s Oyster Voisin Rebirth
Start with the memory of a well respected man – his love and dedication to the oyster and seafood industry.
Add Granny Smith apple, crispy bacon, chiffonade spinach, smoked Gouda cheese, caramelized onions tossed in the Bayou celery seed dressing.
Load with crispy fried Louisiana oysters – preferably Gold Band Oysters from Motivatit Seafood.
Top with a citrus spiced compound butter.
Put all this between freshly baked Leidenheimer French bread.
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