LRA Education Foundation distributes $50k to Louisiana high schools

The Louisiana Restaurant Association Education Foundation (LRAEF) is pleased to announce that it has distributed $50,000 to ProStart^® programs around the state through its ProStart Program Support Fund.

Through annual fundraising efforts of the nine LRA Chapters and support from LRAEF Annual Sponsors, these funds were awarded to eligible ProStart programs in 36 Louisiana high schools. ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime.

Bonnabel Magnet Academy ProStart Instructor Emile Meydrich, LRAEF
Executive Director Alice Glenn and ProStart students. 

The first check was presented to ProStart instructor Emile Meydrich and his students at Alfred Bonnabel Magnet Academy in Metairie, January 22, 2015.

“We are very appreciative of the LRAEF for these funds,” said Meydrich. “We could not do much of our kitchen lab work and participate in the upcoming ProStart competition without their generosity. It goes a long way in helping the students.”

To be considered, the schools had to indicate needs, with a specific action plan for how the funds would be spent. Schools received an average of $1,400 to help defray the costs of testing materials, perishables, small wares, capital projects, field trips and the upcoming Louisiana Seafood ProStart Student Invitational at the New Orleans Morial Convention Center, March 3-4.

“The LRAEF is proud to offer this assistance to our ProStart schools for the second consecutive year,” said Executive Director Alice Glenn. “We were shocked to discover just how little financial support many of our high schools have to support vital programs like ProStart. The money simply isn’t there. To assist in ensuring that instructors are able to offer their students the best possible ProStart training, the LRAEF made the ProStart Program Support Fund a high priority.”

The LRAEF, a 501 (c) 3 non-profit organization, exists to enhance the restaurant community through expanded educational and career opportunities, the formation of strategic partnerships and the elevation of professional standards and practices. If you would like to make a donation, please contact Alice Glenn, aglenn@lra.org or (504) 636-6526.

The LRAEF is grateful to the nine LRA Chapters and its sponsors: 5 Diamond—Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association, Louisiana Seafood and the National Restaurant Association Educational Foundation; 4 Diamond—Performance Foodservice-Caro; 3 Diamond—Atmos Energy, Camellia Brand, Drago’s Seafood Restaurant, Louisiana Culinary Institute, New Orleans Wine & Food Experience and Raising Cane’s Chicken Fingers; 2 Diamond—Louisiana Gas Association, Whole Foods Market and Chef Paul Prudhomme’s “Sea of Hope.”

Tony Abadie to serve as 2015 LRA Chair

Tony Abadie, 2015 LRA Chair

The Louisiana Restaurant Association (LRA) is pleased to announce that Tony Abadie, Director of Catering and Events at the Hilton New Orleans Riverside, will serve as the 2015 LRA Chair of its Board of Directors.

In this capacity, Abadie will serve as the ambassador of Louisiana’s world-renowned restaurant industry. He will travel the state attending chapter meetings and philanthropic events throughout the year and foster the engagement of one of the state’s largest business trade associations.

A New Orleans native, Abadie has been a member of the LRA for 32 years and was elected to the state board in 2006. He served as the Greater New Orleans Chapter President in 2005.

Abadie grew up in a restaurant family. His grandfather was the general manager at the original Acme Oyster House in New Orleans in the early 1950s through the mid-1960s, later opening up his own restaurant, Mena’s Palace. It was there that Abadie got his start in the restaurant industry as his grandfather’s busser and deliveryman, visiting businesses throughout the French Quarter. More restaurant and bar jobs would follow as he paid his way through LSU and studied engineering. However, that career path wasn't meant to be; he returned home to New Orleans and soon began his life’s work.

For more than three decades, Abadie has worked for the Hilton New Orleans Riverside, the largest hotel in New Orleans with more than 1,600 rooms and 1,500 employees. He began his career in 1982 as an Assistant Beverage Manager and after moving up through eight management positions, he currently holds the position of Director of Catering and Events. Annually, Abadie’s division produces more than 450,000 meals for hotel event attendees.

“We are fortunate to have someone of Tony’s background serve as our chair, as he gives so much of his time to ensuring that the restaurant industry thrives in Louisiana. Tony is an affable and selfless leader and we look forward to his guiding the LRA’s mission and goals this year,” said LRA President & CEO Stan Harris.

Abadie has volunteered his time to numerous LRA state board committees and, in addition to his role at the association, has served on the Louisiana Seafood Promotion & Marketing Board and the New Orleans Wine & Food Experience board of directors. Abadie is also a co-founder and current Vice President of the Louisiana Hospitality Foundation.

“I am truly honored and humbled by the opportunity to chair such a well-respected association,” said Abadie. “This year will be a truly rewarding experience and I consider it a privilege to further the restaurant industry’s identity and reputation.” 

LRA honors six Restaurant Legends at Acme Oyster House in New Orleans

Terrilee Guilbault, Stacy Long Krol, Terrance Davis, Acme Oyster House
CEO Paul Rotner, Sheri Baker and Leslie Smith show off the
Restaurant Legends Awards at the Nov. 4 surprise ceremony.  

The Louisiana Restaurant Association (LRA) is pleased to name six Restaurant Legends from Acme Oyster House in New Orleans. The recipients were recognized at a special, surprise ceremony at the restaurant November 4, 2014.

The Restaurant Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at one establishment.

With 149 combined years of experience and service at Acme Oyster House, these men and women exemplify the satisfaction of making their jobs a lifelong and rewarding career.

They are:

• Sheri Baker, chief financial officer, employed for 29 years
• Michael “Hollywood” Broadway, master oyster shucker, employed for 32 years
• Terrance Davis, expediter and cook, employed for 20 years
• Terrilee Guilbault, bartender, employed for 27 years
• Stacy Long Krol, payroll manager, employed for 21 years
• Leslie Smith, server, employed for 20 years

These recipients join more than 130 individuals in our state recognized by the LRA through its Restaurant Legends program. Collectively, these industry professionals have more than 4,000 years of service to Louisiana restaurants and suppliers.

“These men and women are exceptional employees. Professional, kind, loyal and hard-working are just a few words to describe their character,” said Acme Oyster House CEO Paul Rotner. “They put our customers first—always, and are true legends in our industry.”

LRA GNO Chapter announces annual award recipients

Mike Maenza named LRA GNO Chapter Restaurateur of the Year

During a ceremony January 15, 2014 at the Hilton St. Charles, 2013 Louisiana Restaurant Association (LRA) Greater New Orleans Chapter President Paul Rotner, COO of Acme Oyster House, presented the following awards—Restaurateur of the Year, Distinguished Service Award, Active Member of the Year, Associate Member of the Year, Presidential Award, Restaurateur of the Year, Hall of Fame and the Lifetime Achievement Award.

Mike Maenza receives
LRA GNO Chapter
Restaurateur of the Year
Award, Jan. 15, 2014.

Mike Maenza, owner of Mr. Mudbug, King Creole and Base Logistics, was selected as the LRA GNO Chapter’s Restaurateur of the Year. Given to a member who contributes unselfishly to the advancement of the hospitality industry, Maenza has continually dedicated himself to the LRA and has been a LRA GNO Chapter Board Member since 2006, serves on the Louisiana Crawfish Promotion and Research Board, and numerous other charitable boards. He is currently the LRA GNO Chapter’s President.

“It would be an understatement to say that Mike is busy,” said Rotner. “We appreciate the time and talents he gives to our chapter and his commitment to leading the chapter in 2014 as its President.”

Mark Romig receives
the LRA GNO Chapter
Distinguished Service
Award, Jan. 15, 2014

Mark Romig, President & CEO of the New Orleans Tourism and Marketing Corporation, received the LRA GNO Chapter Distinguished Service Award. The award is presented to an individual outside of the association in recognition for innovations and significant contributions to the advancement of the hospitality industry.

“Mark is a driving force to promote tourism for New Orleans and is such an excellent ambassador for our great city,” said Rotner. “Not only is he the New Orleans Saints Public Address Announcer, like his father before him, he also works tirelessly for the hospitality industry.”

Ryan Haro, owner of Coffee HQ, was named the LRA GNO Chapter Active Member of the Year. The award is given to an individual in the food service industry who is involved in chapter affairs, events and meetings, and encourages his peers to join the association and become active.

“For the past three years, Ryan has shown time and time again his commitment and willingness to serve the LRA by volunteering his time and energy to the improvement of the industry,” Rotner said.

Acme Oyster House leaders named LRA Restaurateurs of the Year

This article was the cover story for the Louisiana Restaurant Association Fall 2013 A La Carte magazine.

Michael Rodrigue, Lucien Gunter and Paul Rotner, president/owner, chief executive officer and chief operating officer, respectively, of Acme Oyster House, have a brotherly rapport, with a teasing banter that is entertaining to watch. The three of them run extremely successful restaurants, spanning from Louisiana to Florida, and volunteer their time, money and resources to several local charities, while still living life to the fullest.

Paul Rotner, Lucien Gunter and
Mike Rodrigue of Acme Oyster House
are the 2013 LRA Restaurateurs   
of the Year.

This Acme trio was among the guests of honor August 3, 2013, at the LRA Education Foundation (LRAEF) Five Star Futures Gala, where they received the Louisiana Restaurant Association (LRA) Restaurateurs of the Year award.

Restaurateur of the Year is the LRA’s most prestigious award. Each year, it is presented to an individual (or individuals) who has contributed unselfishly to the advancement of Louisiana’s restaurant industry and has continually dedicated his services at both the local chapter and state levels. Past winners include Ruth Fertel, Emeril Lagasse, Leah Chase and last year’s recipient, Todd Graves of Raising Cane’s Chicken Fingers fame.

Rodrigue, a native New Orleanian, bought the iconic Acme Oyster House in 1985, during a slow period in the restaurant’s history. He got to work, reviving the restaurant and creating a brand that boasts five locations in the Greater New Orleans area, Baton Rouge and Florida and has grown to 500 employees with an annual revenue topping $25 million. Rodrigue is one of the founding members of the Bayou District Foundation, which revitalized the former St. Bernard Housing Project and City Park Golf Course.                                

With more than 20 years of hospitality experience, Gunter serves as Acme’s chief executive officer, successfully opening four of the company’s five restaurants. Next year, he will oversee the sixth location, located in Gulf Shores, Ala. Gunter serves on many boards, including the LRAEF and the Fore!Kids Foundation and currently chairs the New Orleans Oyster Festival. 

A California native, Rotner has more than 30 years of management experience in the restaurant and hospitality industry, with stints at the Hard Rock Café and Hotel chain in Las Vegas, among other cities, and the Pink Taco Restaurant chain. He joined Acme in 2007 and is its chief operating officer. Rotner sits on the LRA Board of Directors and is currently the LRA Greater New Orleans Chapter President. He also volunteers his time to the Save Louisiana Coalition and the Sunshine Kids Foundation.  

“Acme is involved at every level of our association,” said LRA Chair David Hearn. “Their commitment of time, staff involvement and funds are unmatched. We are so thankful to have them on board. They make the LRA a stronger organization.”  

Serving patrons for more than 100 years, Acme Oyster House’s first location opened on Royal Street in the French Quarter in 1910. Its current French Quarter location was established on Iberville Street in 1924, after a fire devastated the original restaurant. By the early 1980s, the restaurant had hit some lean times and just before Rodrigue purchased it, Acme’s famous “Waitress available sometimes” neon sign was born. The eatery only employed one waitress and closed at 4 p.m. That the restaurant had fallen on hard times was not daunting to Rodrigue, who was determined to turn it around, without having to make too many changes. 

And turn it around he did. According to Acme’s website, the restaurant served 250,000 raw and chargrilled oysters in 1985. In 2008, Acme shucked 3.6 million fresh oysters across four locations. That amounts to 10,000 oysters a day, not including the ones that are fried.

A secret to their success? Proximity. Each Acme location is a short, refrigerated drive from where the restaurant’s oysters are harvested.  

While Rodrigue, Gunter and Rotner’s business sense is certainly something to be commended, even more lauded is their work with the community. All three men join a long, illustrious list of LRA Restaurateurs of the Year who have made it their mission to give back to those that have patronized their restaurants year in and year out. Restaurateurs are some of the most philanthropic people there are, and the guys behind Acme are right at the top.

Acme Oyster House leaders named LRA Restaurateurs of the Year

Mike Rodrigue, owner of
Acme Oyster House is a
2013 Restaurateur of the Year

Michael Rodrigue, Lucien Gunter and Paul Rotner, owner, chief executive officer and chief operating officer, respectively, of Acme Oyster House, will receive the 2013 Louisiana Restaurant Association (LRA) Restaurateurs of the Year award at the LRA Education Foundation (LRAEF) “Five Star Futures” Gala Saturday, August 3, 2013 at the Hilton New Orleans Riverside, Grand Ballroom.

Restaurateur of the Year is the LRA’s most prestigious award. Each year, it is presented to an individual (or individuals) who has contributed unselfishly to the advancement of Louisiana’s restaurant industry and has continually dedicated his services at both the local chapter and state levels.

Rodrigue, a native New Orleanian, bought the iconic Acme Oyster House in 1985, during a slow period in the restaurant’s history. He got to work, reviving the restaurant and creating a brand that boasts five locations in the Greater New Orleans area, Baton Rouge and Florida and has grown to 500 employees with an annual revenue topping $25 million. Rodrigue is one of the founding members of the Bayou District Foundation, which revitalized the former St. Bernard Housing Project and City Park Golf Course.                       

Lucien Gunter, CEO of Acme
Oyster House is a LRA 2013
Restaurateur of the Year.

With more than 20 years of hospitality experience, Gunter serves as Acme’s chief executive officer, successfully opening four of the company’s five restaurants. Next year, he will oversee the sixth location, located in Gulf Shores, Ala. Gunter serves on many boards, including the LRA Education Foundation and the Fore!Kids Foundation and currently chairs the New Orleans Oyster Festival.

Paul Rotner, COO of
Acme Oyster House
is a LRA 2013
Restaurateur of the Year.

A California native, Rotner has more than 30 years of management experience in the restaurant and hospitality industry, with stints at the Hard Rock Café and Hotel chain in Las Vegas, among other cities, and the Pink Taco Restaurant chain. He joined Acme in 2007 and is its chief operating officer. Rotner sits on the LRA Board of Directors and is currently the LRA Greater New Orleans Chapter President. He also volunteers his time to the Save Louisiana Coalition and the Sunshine Kids Foundation.

“Acme is involved at every level of our association,” said LRA Chair David Hearn. “Their commitment of time, staff involvement and funds are unmatched. We are so thankful to have them on board. They make the LRA a stronger organization.”

Four other respected Louisiana business leaders received the LRA’s other annual awards: Associate Member of the Year, Advocate of the Year and Hall of Fame Inductee.

Nick Hazard, VP
New Orleans Division
Crescent Crown Distributing
2013 LRA Associate  
Member of the Year.

The Associate Member of the Year Award recognizes restaurant industry suppliers who display exceptional dedication to and support of the LRA. This year’s recipient is Nick Hazard, Vice President New Orleans Division of Crescent Crown Distributing. Hazard, a hospitality industry veteran of 24 years, previously worked for Hard Rock Café and Miller Brewing Company. He has been a dedicated member of the LRA since 2002 and serves on the LRA Board of Directors. He is a tireless volunteer to not only the state organization, but also the Greater New Orleans Chapter, in which he is also a board member. A die-hard LSU fan and former football player, Hazard was the Tigers’ team captain in 1987.

Sen. Neil Riser is the
LRA Advocate of the Year.

The Advocate of the Year is presented to recognize individuals who have supported the advocacy efforts of the LRA and its partner industries. This year’s honoree is Senator Neil Riser, representing District 32 in the Louisiana Senate. Riser is the president and owner of the Riser Funeral Homes in Caldwell and LaSalle parishes, in northeastern Louisiana. As a business owner, he understands the importance of the state’s restaurant industry and has been a great champion of the LRA’s cause.

Each year, the LRA recognizes a member who has given faithful, dedicated and outstanding service to the association by inducting him or her into the LRA Hall of Fame. Drago and Klara Cvitanovich of Drago’s Seafood Restaurant in Metairie and New Orleans are this year’s inductees. The Cvitanovich family’s generosity is legendary in the New Orleans area and at the pinnacle are Drago and Klara. After emigrating from Croatia, they opened Drago’s Seafood Restaurant in Metairie in 1970 and have been dedicated members of the LRA since 1991. Following Hurricane Katrina, Drago’s became a hub of activity, feeding the community and first responders more than 77,000 hot meals at no charge. These days, Drago can still be found sitting at the bar most afternoons at the Metairie restaurant and Klara continues to work six days a week. As her son, LRA Past Chair Tommy Cvitanovich, always points out, she still signs his checks.

Drago and Klara Cvitanovich of Drago's Seafood Restaurant
are the 2013 LRA Hall of Fame inductees.

“On behalf of the LRA, I am honored to recognize these award winners and commend them for the work they do not only for their individual businesses, but also for the association and the restaurant and hospitality industries,” said Hearn.

Also during the gala, 24 culinary and hospitality students will be awarded $51,000 in LRAEF/National Restaurant Association Education Foundation co-branded and general hospitality scholarships, including the Jim Funk Scholarship, which is awarded to the top recipient among the general hospitality scholarship applicants. The scholarship is named for former LRA President & CEO Jim Funk, who retired in 2010, after a long career with the association.

If you would like to make a donation to the LRAEF, in honor of an award recipient, please contact Alice Glenn, aglenn@lra.org.

New Orleans Oyster Festival is June 1 & 2

We are overjoyed that it’s time for the New Orleans Oyster Festival, now in its third year. Celebrating the Gulf oyster will be easier than ever this weekend, as more than 20 restaurants (and Louisiana Restaurant Association members) will deliver a variety of dishes featuring the delicious, plump bi-valve to thousands of festival goers.

Whether you’ve grown up in Louisiana, or you’ve been around these parts for a while, you might have heard that indulging in Gulf oysters in months that don’t contain the letter “r” is ill advised. But oystermen, chefs and fans, beg to differ. In fact, Gulf oysters are at the peak of perfection during the month of June. Who knew? Well, we did and we can’t get enough.

Whether you desire an oyster poboy or the highly adored charbroiled oysters, the place to be this weekend is Woldenburg Park on the Mississippi River. If you’re daring to try something totally different, don’t miss shrimp and oyster eggrolls, oyster fois gras, pepper jelly oysters, oyster dressing stuffed mushrooms, oyster quesadillas and so many others.

Entertainment includes a slew of rockin’ bands and Saturday, join P&J Oysters for their Shucking Contest. On Sunday, the main event is Acme Oyster House’s Oyster Eating Contest. To close out the festival line up Sunday, the Gin Blossoms are playing. No doubt, their hit tune “Hey Jealousy” will be a popular one for your envious and not in attendance friends.

Until then, dream of the oyster and visit the festival site to plan your buffet of options.

LRA GNO Chapter hosts 28th Annual Golf Tournament Oct. 18

The most anticipated Greater New Orleans (GNO) area golf tournament will take place at Stonebridge Golf Club in Gretna on Thursday, October 18, 2012. Only 220 golfers have the chance to tee off for a great cause—the Louisiana Restaurant Association GNO Chapter’s goal to the LRA Education Foundation, which administers ProStart, a two-year culinary arts and restaurant management program taught in more than 45 high schools statewide.

Registration starts at 8 a.m. with a shotgun start at 10 a.m. The cost for a foursome is $800 and scoring is based on a four-person scramble format. All golfers will receive a gift certificate to the onsite Nike store, which will be open from 8-10 a.m.

“This is the LRA GNO Chapter’s premier event and time after time we hear from past attendees that it’s the best tournament in town,” said Paul Rotner, event chair. “The funds raised benefit the future of our industry through our Education Foundation, a cause near and dear to me and our members.”

With a delicious lineup of cuisine by LRA members eateries like Acme Oyster House, Drago’s, Outback Steakhouse, Ruth’s Chris Steak House, Zea Rotisserie and Grill, Phil’s Grill, Walk-On’s, Superior Seafood, Mr. Mudbug’s and Lucky Dogs, no doubt you’ll be sated during your golf game.

“One of the features of the golf tournament is the mulligans and these are not your typical mulligans,” said Rotner. “Some golfers purchase hundreds of them for the chance to win big prizes like TVs, grills, iPods, camping gear, bikes and more.”

In the event that the heat index gets up in the 90s, there’s a myriad of libations for golfers can chose from.  Republic and Crescent Crown, Glazer’s of Louisiana, Bud Light, Miller Lite and Coca-Cola products will keep you hydrated through the duration of the day. 

The event culminates at 4 p.m. with an awards presentation followed by the after party sponsored by Centerplate.

There are still spots for those who wish to golf and sponsorships are also available. To reserve your foursome and your sponsorship, call Cassie at (504) 454-2277 or email cassies@lra.org.

IDEA ZONE designed to enhance your EXPO experience

The days are flying off the calendar and we are now 57 days out from the Louisiana Restaurant Association's 59^th Annual Louisiana Foodservice & Hospitality EXPO! In New Orleans, August 11-13, at the New Orleans Morial Convention Center, hundreds of companies will exhibit their products and services for thousands of restaurateurs and hoteliers.

New to this year’s EXPO is the IDEA ZONE! We’ve gathered industry experts, chefs and restaurateurs to present on various topics targeted toward your success, profitability and creativity. The Saturday line up was covered in last week’s post.  This week we are giving you a preview of who you will hear on the Show Floor Sunday, August 12.

Cochon Butcher Chef Ian Barrilleaux
will kick off Sunday's Idea Zone with
"Charcuterie Showdown."

Charcuterie is popping up on menus every day and with the rich German influences in Louisiana, we turned to Donald Link’s Cochon Butcher Charcutiere Ian Barrilleaux. Just blocks from the EXPO, sits an artisanal meat show, where Barrilleaux focuses on delivering delicious European cured meats and Cajun sausages influenced by James Beard Award Winning Chef Link. This session kicks off the Sunday line up at 11:30 a.m. and promises to increase your knowledge of the process, spices and products of this ancient form of meat preservations.

Sara Kavanaugh
Sommelier for the
Windsor Court presents
"Does your nose know?"

At 12:30 p.m., Windsor Court Sommelier Sara Kavanaugh will lead attendees in, “Does your nose know?” where she’ll present 30 different scents commonly found in wine. Explore the fruit and floral scents found in white wines. After you’ve familiarize yourself with the scents, she’ll pull the corks on five bottles of white and train participants to detect those aromas in their glasses.

Tory McPhail of
Commander's Palace will
present Eating with your eyes:
presentation techiniques
that Wow! Sunday at 1:30 p.m.

James Beard Award Nominee and Commander’s Palace Executive Chef Tory McPhail will share his passion for plating techniques and innovation at 1:30 p.m. Sunday –Eating with your eyes: presentation techniques that wow! He’ll discuss why visual presentation is essential to the customer experience. Chef McPhail will be assisted by Louisiana ProStart students who will gain experience and knowledge of plating first hand.

GM for Acme Oyster House
Leslie Thornton with Gunter
and Rotner will inspire you
to create a culture of service.

Getting the best from your staff ambassadors begins at 2:45 p.m. and guest presenters are Acme Oyster House executives Lucien Gunter and Paul Rotner along with Leslie Thornton, general manager of the French Quarter restaurant. Acme’s professional development program has created a culture of service that has earned the company a reputation that diners will literally stand in line for. For restaurateurs looking for motivation and inspiration for training and influencing their staffs, this session is for you!

It’s estimated that nearly 18 million Americans have some degree of gluten sensitivity and there is an opportunity for restaurants to gain loyal customers. At 3:30 p.m., Diane Schaefer, Chair of the Celiac Sprue Support Group of Greater New Orleans will present “Gluten-free: Necessity or Choice?” Restaurants that provide gluten free meal options are highly sought out by those suffering with gluten allergies or intolerance. Schaefer will provide intel on the gluten-free diet for celiacs, the gluten intolerant and those who simply choose the diet.

Chef Haley Bittermann
Restaurant Sustainability

Rounding out the Sunday IDEA ZONE Sessions on Sunday is “Restaurant Sustainability Initiatives” at 4 p.m. You’ll hear from Haley Bittermann, Executive Chef for Ralph Brennan Restaurant Group, Johnny Blancher, owner of Ye Olde College Inn and Ann Tuennerman, founder of Tales of the Cocktail. Each has made a concerted effort to reuse, repurpose and recycle in their respective areas of the business.

Johnny Blancher
Restaurant Sustainability

 

Ann Tuennerman
founder of
Tales of the Cocktail
Event Sustainability

Bittermann is composting prep food waste and exploring wine in kegs to reduce glass bottle waste. Blancher has a one acre garden where he grows vegetables, fruits, herbs and fresh flowers used in the restaurant. Tuennerman measures the success of her five day series of events in garnishes which are also composted. They will provide insight, information and ideas that will certainly inspire you to be kinder to Mother Earth.

Be sure to visit the LRA EXPO online to register, review the list of exhibiting companies and check out the full IDEA ZONE schedule!

Any particular IDEA ZONE session you’re looking forward too?

Fast before the Oyster Festival, June 2-3

New location, great restaurants, live entertainment, oyster eating contest!

Lucien Gunter of Acme Oyster House
works to dispel rumors that one
should not partake in eating
the Gulf oyster during months that
do not contain the letter 'r'.

"It’s a misnomer that one shouldn’t indulge in Gulf oysters in months that don’t contain the letter ‘r’,” said Lucien Gunter of Acme Oyster House. “June is actually the best month for oysters and they are at the height of perfection, plump and salty.”

Gulf oysters are some of the most delicious in the world and at their best, are juicy and briny. Whether they are raw, charbroiled, in a gumbo or fried, we can get enough of these bivalves. The New Orleans Oyster Festival kicks off June 2-3 at a new site—Woldenberg Park on the Mississippi River.

“The New Orleans Oyster Festival was something that was in planning long before Hurricane Katrina,” said Lucien Hunter of Acme Oyster House. “Holding the festival in June has generated questions about whether or not oysters are good in the summer.”

The oyster has seen its fair share of struggles as many articles have reported the impact on the static grown shelled delicacy following the BP Oil Spill. One industry insider attributes the high availability of the oyster right now to the fact that those out-of-Louisiana aren’t assured of their safety even now.

But here in Louisiana, we can’t seem to get enough and festival goers will have the opportunity, unlike any other, to try a wide array of oyster dishes in one spot.

With nearly 20 of New Orleans finest restaurants  featuring the beloved oyster be prepared to enjoy an oyster boudin po-boy from Superior Seafood, meat and oyster pies from Remoulade, BBQ oyster po-boy from Red Fish Grill, pepper jelly oysters from the Gumbo Pot, an oyster brochette po-boy from Galatoire’s, fried oysters with foie gras and truffle aioli from Elizabeth’s, charbroiled oysters from Drago’s, bourbon BBQ shrimp po-boy from Bourbon House, raw oysters on the half shell from Acme Oyster House, oyster Almondine from Borgne and so many others.

BBQ po-boy with blue cheese by Red Fish Grill takes the
traditional fried oyster po-boy and kicks up it!

Good news for previous Oyster Festival attendees, the festival this year relocates to Woldenberg Park away from the former site which was a scorching blacktop parking lot that became so unbearable at moments and certainly for those restaurateurs and staff that worked the two-day event. Woldenberg Park will certainly be transformed into a smorgasbord of oyster creations this weekend. 

In keeping with the philanthropy that is embedded deep in the heart of Louisiana’s restaurant industry, this festival benefits a great cause. Last year, the festival also pitched in to fulfill needs of added security in the French Quarter.  
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Live entertainment like Bonerama, Rockin' Dopsie,
Kermit Ruffins and Irma Thomas are just the highlights
of who you can expect to hear at the 2012 New Orleans
Oyster Festival.

“The funds raised through sponsorships and restaurant booth rentals from the festival goes to coastal restoration, specifically for the rehab of an island that was Black Bay,” said Gunter. “Last year, the festival also made a contribution to the French Quarter division of the New Orleans Police Department for bikes and scooters.”

This Saturdays line-up of live entertainment features the Treme Brass Band, Rockin’ Dopsie, the Benjy Davis Project and Wet Willie will surely have people Shuckin’ and Jivin’. Sunday’s entertainment kicks-off with the Zion-Harmonizers, Kermit Ruffins, Bonerama and concludes with “The Soul Queen of New Orleans,” the legendary Irma Thomas.

If you are planning to attend the festival on Saturday, P&J Oyster will host an oyster shucking contest. The art of shucking will be celebrated in this extremely competitive contest of skills. Local shuckers will compete to see who can shuck the most, the cleanest and most appetizing oysters in just two minutes. 

Sunday, Acme Oyster House will host an oyster eating contest with nearly a dozen major league eaters. Last year, Patrick “Deep Dish” Bertolett took first place in the Acme Oyster Eating Contest and set a state record by eating an astounding 39 dozen (468 individual) oysters in eight minutes. 

New Orleans Fish House will recognize Louisiana oyster farmers who have planted and nurtured their prize oysters with the Largest Oyster Contest. Oysters will be judged on the length, width and weight. The contestant’s oysters will be displayed throughout the festival under the cultural tent.

For the full menu and entertainment schedule, visit www.neworleansoysterfestival.org.

We can't wait until this weekend!

Rewarding careers abound in Louisiana's restaurant industry

It takes a lot of manpower to run a restaurant and nearly 200,000 individuals to run the 16,000 eating and drinking places in Louisiana. Last year alone as the country was coming out the Great Recession, Louisiana’s restaurants were the only non-farm sector to add positions. By 2022, we’ll add a whopping 17,400, just 500 folks shy of a Hornets sell out game.

We recognize that our employees are the backbone of our business and without them, we couldn’t serve well over a million meals every day. The restaurant industry is the largest private sector employer in Louisiana and these aren’t just jobs we’re talking about—many are careers.

Leslie Thornton began her career with
Acme Oyster House as a cashier. Seventeen
years later, she has worked her way up
to the position General Manager and invests
a large portion of her time to helping her
team members reach their career potential.

On her way to becoming a Restaurant Legend is Acme Oyster House’s Leslie Thornton. Seventeen years ago, Thornton started with Acme as a cashier. Now, Thornton is the General Manager of the highest grossing Acme location in the French Quarter, where visitors are known to wait in lengthy lines for the shucked oysters, fried seafood and stellar customer service culture.

“I’ve enjoyed my years at Acme and I’m extremely grateful that my manager saw something in me and invested in my professional development,” said Thornton. “Running a restaurant is really hard work, but it’s also a lot of fun. I love working with my staff and working with them to identify what it is they are most passionate about.”

Thornton works with her team members to help them discover where their love lies within the restaurant. She said some individuals just want to bartend or be an oyster shucker, while another may be interested in becoming a supervisor or manager.

In 2006, the Louisiana Restaurant Association introduced its Restaurant Legends program to recognize the long-term dedicated individuals who have more than 20 years of service at one establishment. To date, nearly 200 individuals have been deemed a “Restaurant Legend,” including several of Acme’s oyster shuckers like “Hollywood," and collectively these individuals have more than 4,000 years of industry experience. That equates to 48,000 months, 1.49 million days and 35 million hours.

Betty Davis receives her Louisiana Restaurant Legend
award for her 26 years of service to LaPlace Frostop.

“We hope to encourage younger individuals to follow the examples that each of these special men and women have set for the industry,” said Stan Harris, President/CEO of the LRA. “It is more than evident that there are restaurants in Louisiana that foster a sense of pride among their staff, promote from within and stress the importance of positions within the industry.”

Terry Toler, owner of the Frostop in LaPlace nominated Betty Davis earlier this year for a Restaurant Legend Award. Davis has been employed by LaPlace Frostop since 1986 and currently she is the restaurant’s head cook.

“Betty's positive attitude, hard work, and dedication have not only made her a valued employee but she is truly a part of our family,” said Toler.

Dewayne Simmons and Dee Crowe proudly show off
their Louisiana Restaurant Legends Awards for their collective
40 years of dedication to Dankin Trail in Monroe.

Also this year, the LRA name five Restaurant Legends that together have more than 100 years of service at Sue’s Country Kitchen in Bossier City. Carrie Lewis, Buford Moyers, Glen Perry, Jerry Perry and Mary Robinson were recognized at the LRA Northwest Chapter Awards Night at the El Dorado Casino.

Recently in April, Dewayne Simmons and Dee Crowe of Dankin Trail in Monroe received their Restaurant Legends plaques at a Northeast Chapter meeting. Both have been with dedicated staff members since 1990!

These individuals are celebrated and receive an award plaque personally and the restaurant receives one to display. The LRA also issues press releases announcing the recipients accomplishment which has garnered great news articles within their area.

To nominate a Restaurant Legend is simple. LRA members are invited to submit the individual’s name and restaurant name, years of service (20 or more at one restaurant location), a photograph and a short description of why the individual should be named a Restaurant Legend. Nominations are accepted year round, submitted online or can be e-mailed to LRA Director of Communications Erica Papillion.