Farm to fork effort grows in Louisiana

The spirit of Louisiana to support its own has positioned the state to be at the forefront of a movement in the culinary arts. While there’s been much reported on the concept of farm to fork, some Louisiana chefs have whole-heartedly embraced it offering seasonal ingredients on their menus year round.

SB 81 bill signing with Sen. Rick Gallot, Eldon Rogillio,
LRA President/CEO Stan Harris, Gov. Jindal, Sen. Mills
and La. Ag Commissioner Mike Strain.

In early May, LRA Past Chair Dickie Brennan arranged an educational field for chefs and farmers at the LSU Ag Center in Baton Rouge. The day’s events included a tour of the campus vegetable gardens, dairy and meat processing facilities, as well as group discussions on ways farmers, cattlemen and chefs could work towards a mutually beneficial relationship.

To steward this initiative, the Louisiana Restaurant Association has launched a survey which asks chefs specific questions about the types of produce and meats they’d like to see available in Louisiana’s portfolio of offerings. Delivery frequency, quantities, preferred method of payment and what type of restaurant respondents own are among the questions.

“We have so much potential in Louisiana to carry out important industry imperatives, particularly in the sustainability and food and healthy living arenas,” said LRA President/CEO Stan Harris. “With this initiative, Louisiana is posed to be a leader in actively sustaining not only our farmers and cattlemen, but also our fisheries.”

Culinary students shine at ProStart Student Competition

The LouisianaRestaurant Association Education Foundation (LRAEF) hosted the 10^th Annual Louisiana ProStart^® Student Competition, March 1-2, 2011 at the Pontchartrain Center in Kenner. The competition showcased the culinary and academic talents of students from 21 high schools across Louisiana, and featured two primary components: the Culinary Competition and the Management Competition.

During the Culinary Competition, teams demonstrated their knife skills, poultry fabrication and creative abilities through the preparation of a three-course meal in 60 minutes, consisting of: a soup, salad or appetizer; an entrée with a protein, vegetable and starch; and a dessert.

Hammond High Magnet Academy ProStart team takes
first place in 2011 ProStart Student Competition.

The winner of the Culinary Competition was Hammond High Magnet Academy, led by instructor Patti Johnson and students Melissa Bass, Megan Gaudin, Jerrica Knox and Kaitlyn Maryman. The second place team was Salmen High School of Slidell, led by instructor Allison Armand and students Anthony Dillat, Lauren Hodgson, Kaila Mogg-Stone and Chris Moore. The third place team was Sulphur High School, led by instructor Cassady Hickingbottom and students Dustin Louviere, Desmond Lueck, Laura Maddox, Laci Oakman and alternate Maegan DeJean.

Teams participating in the Management Competition demonstrated their knowledge of the restaurant and foodservice industry by developing a restaurant proposal, delivering a verbal presentation, creating a visual display and applying critical thinking skills to challenges managers face in day-to-day operations.

Rich with hisotry and flavor -- Tommy Cvitanovich

As a young boy, an eager Tommy Cvitanovich started his well-known restaurant career bussing tables in his aunt’s restaurant in New Orleans. Several years later in 1969, his parents—Drago and Klara—opened their own place in Metairie, aptly named Drago’s.  

Drago's Seafood Restaurant owner Tommy Cvitanovich
receives the Times Picayune Loving Cup Award for his
philanthropy. He also received the National Restaurant
Association's Restaurant Neighbor Award in 2006 for
his community service following Hurricane Katrina.

The young Cvitanovich started out as a “restaurant brat” as most in the restaurant industry—washing dishes, cooking and bartending. Few other than he can say they started out shucking delicious, plump Louisiana oysters.

Now 42 years later, “Tommy C” as he’s referred to by some of his peers, will serve as the Louisiana Restaurant Association (LRA) chair, the top volunteer leadership position. Also, this year, Tommy will begin his term as a board member of the National Restaurant Association (NRA) representing Louisiana, alongside LRA Past Chair Dickie Brennan.

Settling in Southeast Louisiana

Although many Croatians settled in Southeast Louisiana since the early 19^th century, the Cvitanovich family came to the area in a round about way. Drago and Klara met in New Orleans after separately fleeing war-torn Yugoslavia, now Croatia.

Klara’s father’s business was burned by the Germans during World War II, but that was only the beginning of her strife. The Communist secret police jailed her father, leaving her mother to raise her three daughters with no income. An aunt who lived in New York assisted the family by sending money and care packages.

LRA VP named Ambassador of Cocktails

Tales of the Cocktail, the world’s premier cocktail festival, has selected Wendy Waren to serve as this year’s Tales of the Cocktail Ambassador. Waren has been a supporter of Tales of the Cocktail since its inaugural year and continues to support the industry through her position as the Vice President of Communications for the Louisiana Restaurant Association.

“It’s a privilege to be apart of such a truly unique event that celebrates and benefits the cocktail and culinary culture of such a beloved city,” said Waren. “Tales of the Cocktail has it all and there’s no place better to experience the joie de vive than New Orleans.”

Waren is Tales of the Cocktail’s third Ambassador, following Kevin Brauch in 2008 and Robert Hess in 2009. She is the first event’s first non-cocktail professional Ambassador. The Tales of the Cocktail Ambassador program seeks to recognize one cocktail professional or enthusiast for their commitment to the cocktail and culinary industries. The Ambassador serves for one year and represents Tales of the Cocktail during that time.

“We selected Wendy because she has not only been such a long-time supporter of Tales of the Cocktail but, more importantly, because of her commitment to the culinary industry in Louisiana,” said Ann Tuennerman, founder of Tales of the Cocktail. “She loves great cocktails. She loves great food. She loves New Orleans. What’s not to love about her?”

She was interviewed by NolaFugees about the evolution leading to her ambassdorship during the 2010 Tales of the Cocktail.

She shared, "I work with Ann year-round on different events and I'm constantly talking up Tales of the Cocktail and my position with the Louisiana Restaurant Association. The culinary industry pairs nicely with the spirit industry. I have volunteered in the past, and I come with my husband, and we take advantage of the Spirited Dinners. So it was a natural evolution."