In Memoriam: The Chimes & Varsity Theatre co-owner Tim Hood dies

If you've spent any time on or near the campus of Louisiana State University (LSU), you've no doubt eaten at The Chimes or seen a show at The Varsity Theatre. Under Tim Hood's guidance, along with brother-in-law Michael Ryan, the two establishments became the place to dine on Louisiana fare and watch a game, or see a concert right outside the North Gates of campus, just a half a mile or so from Tiger Stadium. Hood also co-owned Parrain's, The Chimes East and The Chimes Covington. 

"Tim was a pioneer of the casual dining scene here in Baton Rouge," said Peter Sclafani of Ruffino's and LRA Baton Rouge Chapter President. "With The Varsity Theatre, he created a venue that truly elevated local and national musicians for the enjoyment of LSU students and residents of Baton Rouge."

Hood lost his battle with cancer yesterday, February 9, 2015. According to a Varsity Theatre representative, "Tim set the bar incredibly high as he dealt with the cancer and resulting treatments that finally took him from us. His refusal to be overwhelmed by adversity, his unparalleled grace, courage and good humor were examples to us all. We will miss him terribly."

Condolences from employees and customers have been constant since the announcement and tout his kindness, gentlemanly nature, love, generosity, and his deeply-rooted culture and service to the LSU community.

"I'm so sad to hear of Tim's passing. I was the kitchen manager and then the general manager from 1990-1996 and Tim (and Mike) became like family during that time and helped me take the step to open my own place," said former employee Greg Hartley. "My thoughts and prayers are with The Chimes family, one that I will always feel a part of."

"I knew Tim well during the course of my career and he was a visionary and spent a long time in the restaurant industry," said Stan Harris, LRA President and CEO. "He inspired and trained many people, who under his tutelage made a rewarding career in our industry just as he did."

Hood was a longtime member of the Louisiana Restaurant Association. 

LRA announces 2014 award recipients, Restaurateurs of the Year

The Louisiana Restaurant Association (LRA) is pleased to announce this year’s Restaurateurs of the Year, Hall of Fame Inductees, Associate Member and Advocate of the Year. The honorees will be recognized at the Five Star Futures Gala, Saturday, August 2, 2014, 6:30 p.m. in the Napoleon Ballroom, Hilton New Orleans Riverside, an event benefiting the LRA Education Foundation (LRAEF).

The 2014 Restaurateurs of the Year are Peter Sclafani and Ruffin Rodrigue of Ruffino’s Restaurants in Baton Rouge and Lafayette. Ruffino’s is a collaborative effort between Rodrigue, a former LSU lineman, and Sclafani, a New Orleans-native third generation chef. Ruffino’s has extended their brand with Ruffino’s on the River in Lafayette and recently added an expanded focus on group business by opening Ruffino’s at De La Ronde Hall in downtown Baton Rouge. Sclafani serves on the LRA Education Foundation Board, LRA Board, is Baton Rouge Chapter president and is an advocate for the LRAEF ProStart Program. Sclafani and Rodrigue are great philanthropists in the Baton Rouge community supporting numerous fundraising activities for civic and non-profit endeavors.

The 2014 Hall of Fame Inductees are the Marino Family of Gino’s Restaurant in Baton Rouge. 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. This year, the Marino Family will be inducted. Gino’s Restaurant has been a staple of the Baton Rouge restaurant community for nearly 50 years, established in 1966 by Vincent, Grace aka “Mama,” Gino, Laurence and Frances. The Marino family originated in Agrigento, Sicily and immigrated to the United States in 1951. With the exception of patriarch Vincent, who passed in 1970, Gino’s remains 100 percent family owned and operated. From its first day in operation, the kitchen has been supervised by “Mama,” now in her 90s and Gino likes to say “she comes with the furniture.” Mama was honored as a 2014 inductee into the Baton Rouge Business Report Hall of Fame.

The 2014 Associate Member of the Year is Mickey Freiberg, Sales Manager of Capitol City Produce. The Associate Member of the Year award recognizes restaurant industry suppliers who display exceptional dedication to and support of the LRA. Freiberg is a member of the LRA Board of Directors and also serves on the LRA Baton Rouge Chapter Board of Directors. Through Freiberg’s LRA involvement, Capitol City Produce has exhibited in the LRA’s Louisiana Foodservice & Hospitality EXPO for more than 24 years, supported the LRAEF’s ProStart Program and numerous LRA Chapter fundraising activities and events.  

The 2014 Advocate of Year is Representative Erich Ponti, District 69, and chair of the Louisiana House Commerce Committee. The Advocate of the Year is presented to recognize an individual who has supported the advocacy efforts of the LRA and its partner industries. Representative Ponti is a contractor and has worked closely with the LRA Advocacy team to promote good public policy that benefits our industry.

The Five Star Futures Gala will also recognize 30 culinary and hospitality recipients who will be presented with $61,000 from the LRAEF Scholarship Fund. The fund was established in 2009 to assist individuals in pursuit of their culinary arts and restaurant management college level education. To date, the LRAEF Scholarship Fund has awarded more than $200,000 in scholarships to nearly 80 students.

The 2014 LRA Education Foundation Board of Directors would like to thank the Gala Sponsors—Ben E. Keith Co., Crescent Crown Distributing, Hilton New Orleans Riverside, MMI/Mr. Mudbug Catering, Ralph Brennan Restaurant Group, Reinhart Food Service, Sysco Food Services New Orleans and TLC Linen Services. Special thanks to LRAEF Annual Partners—Five Diamond: Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association and Louisiana Seafood. Four Diamond: Performance Foodservice-Caro. Three Diamond: ATMOS Energy, Camellia Brand, Drago’s Seafood Restaurant, Louisiana Culinary Institute, New Orleans Wine and Food Experience and Raising Cane’s Chicken Fingers. Two Diamond—Louisiana Gas Association, Chef Paul Prudhomme’s “Sea of Hope,” and Whole Foods Market. One Diamond—Entergy.

Sponsorships and tickets for the Five Star Futures Gala are available at www.lraef.org or by calling Alice Glenn at (504) 454-2277. 

ProStart competitors to experience Louisiana Seafood Showcase

More than 200 Louisiana high school juniors and seniors in the ProStart program will convene in New Orleans for the Louisiana Seafood ProStart Student Invitational, March 25-26 to compete for $1.2 million in scholarship opportunities. For the second consecutive year, Louisiana Seafood is the title sponsor of the event produced by the Louisiana Restaurant Association Education Foundation (LRAEF), which stipulates that teams incorporate at least one of the six seafood species into their appetizer or entrée in the Culinary Competition, and include seafood into their menu as part of their restaurant concept in the Management Competition.

“We have such talented young culinarians in the Louisiana ProStart program,” said Alice Glenn, LRAEF Executive Director. “When they are tasked with using Louisiana seafood in their dishes, we’ve seen incredibly beautiful and deliciously creative cuisine, although, Louisiana seafood has long been a favorite protein by competitors in previous years.”

To further the Louisiana Seafood brand with the industry’s up-and-coming rising stars, the Louisiana Seafood Promotion and Marketing Board is also sponsoring the Louisiana Seafood Showcase Dinner on the evening of March 25 for competitors.  The showcase features six notable chefs who will use one of the six Louisiana seafood species—crab, alligator, oyster, shrimp, crawfish and finfish—in a signature dish.

“The students will have the opportunity to taste Chef John Folse’s crawfish etouffee and Chef Peter Sclafani’s shrimp and grits,” added Glenn. “The chefs will also be there to speak with the students about why Louisiana seafood is superior to seafood from elsewhere.”

In addition to crawfish etouffee and shrimp and grits, the menu includes: blackened redfish burgers by Chef Austin Kirzner of Red Fish Grill, Drago’s Restaurant’s famed charbroiled oysters, crabmeat cheesecake by Chef Jason Ameen of Palace Café and alligator sauce piquante by Chef Brian Landry of Borgne, a John Besh Restaurant.

These Louisiana Restaurant Association (LRA) members have supported ProStart program since its inception and regularly mentor, volunteer and participate in fundraisers that benefit the LRA Education Foundation.

“Each student will receive a commemorative Louisiana Seafood Showcase Dinner Recipe Book to recreate these dishes,” said Glenn. “We are so fortunate to live in Louisiana and have such a bounty of indigenous seafood options to inspire our world-renowned culinarians.”