More than 500 DC politicos were educated on the importance of sustainable seafood at the “Let the World Be Your Oyster” reception held at Chef Jeff Tuck’s Acadiana restaurant. Photo: Ed Lallo/Louisiana Seafood News
by Ed Lallo/Louisiana Seafood News
There were oysters to the left of you and oysters to the right. East Coast and West Coast varieties filled plates, but especially genuine Louisiana Gulf Coast oysters were everywhere you looked at “Let the World Be Your Oyster.”
Chef Keith Frentz of Restaurant LOLA in Covington starts preparation for his “Buffalo” Louisiana oysters w/ blur cheese, Crystal butter & house dill pickles. Photo: Ed Lallo/Louisiana Seafood News
One night each year, the corner of New York and Ninth in the nation’s capital becomes the destination of legislators from both sides of the hill and their staffs –as well as government officials responsible for programs related to the seafood industry.
Republicans and Democrats joined representatives from NOAA, EPA, FDA and other acronym-named agencies at Chef Jeff Tuck’s famed Acadiana Restaurant to sample some of the best oysters and dishes from Louisiana and other oyster-producing states.
More than 500 attendees tasted wares from award-winning Louisiana chefs Peter Scalfani of Ruffino’s in Baton Rogue, Keith Frentz of LOLA in Covington and Cory Bahr of Restaurant Cotton in Monroe.
“This event has become a signature event of DC Mardi Gras Week,” said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board. “The board leads the charge each year to collaborate with constituents from across the U.S. We are positioned not only a leader in the Gulf, but more importantly a national seafood leader. The relationships this event helps to build have been critical to our seafood communities especially in times following a crisis.”
Pleasing Politicians’ Palates with Oysters
Famed Acme Oyster House shuckers Stormin’ Norman and Hollywood Henderson, along with Wilbert Collins of Collins Oyster Company who served his super-secret oyster recipe, joined the three award-winning Louisiana chefs.
Louisiana Senator Mary Landrieu (l) with New Orleans native Cheryl Johnson, a senior government relations officer at the Smithsonian Institution. Photo: Ed Lallo/Louisiana Seafood News
Ever the showman, Chef Bahr engaged D.C. politicos with his own unique oyster toast to the evening with a special Cajun caviar topped oyster.
“I guess I brought more oysters than some of the other chefs,” said Chef Frentz who served “Buffalo” Louisiana oysters with blue cheese, crystal butter and house dill pickles. “I ran out of spoons, and then almost ran out of plastic cups, but I keep serving to the very end. I told those waiting in line for sample that if the cups didn’t hold up, they would just have to use their hands.”
“As a New Orleans native working in the Nation’s Capitol, there is one day a year that I can be in DC and not miss my hometown – that is oyster party day,” said Cheryl Johnson, a senior government relations officer at the Smithsonian Institution. “From the second I arrive and hear the Cajun accents, to the moment I slurp down that first large flavorful Louisiana oyster with a cold Abita beer, I am in heaven.”
Supporting Sustainable Seafood
Chefs and shuckers from the East and West coasts were up to the challenge of a little friendly competition to keep the “Inside the Beltway” crowd well-supplied with oyster treats.
New Orleans Acme Oyster House shucker Stormin’ Norman joined other shuckers from both coasts to serve a packed house of politicos. Photo: Ed Lallo/Louisiana Seafood News
Chef Peter Fu from one of the most renowned East Coast oyster establishments, Grand Central Oyster Bar in New York City, served two oyster shoots to his D.C. visitors – a Thai Basil Vodka Gimblet and a Bloody Mary Oyster Shooter.
“I am always happy to support sustainable seafood,” said the chef. “I thought the event was important to the oyster industry. I love working with our northeastern oyster fishermen, and we support them by serving their catch at our establishment.”
From across the Chesapeake Bay near Baltimore, shuckers from Hollywood Oyster Company treated guests to the flavor of locally harvested oysters.
“The Acadiana event offered an opportunity for our legislators and their staffs to sample the many ways that oysters can be served,” said Tal Petty, owner of the Baltimore-based company celebrating its first year in business.
“It allowed them to experience firsthand the sensual tastes of raw oysters, providing a vital common sense reality check to legislation and regulations being put forth in Congress.”
Primary sponsors for the annual Washington reception include: Gulf States Marine Fisheries Commission, TABASCO, Shell Oil and Deschutes Brewery.
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