Third Coast Cuisine

Today was a New Orleans focused day at The White House with a game plan packed with players and po’ boys!

Kicking the morning off, the New Orleans Saints met with the President, as is custom for all NFL Super Bowl winners to do. But things were just starting to get cooking – later in the morning, a luncheon worthy of the New Orleans victors, was created by a team of Washington chefs with strong ties to the south - “reeled” in by Ewell Smith, Executive Director of the Louisiana Seafood Promotion and Marketing Board, and Harlon Pearce, the Board’s Chairman – who were on hand to underscore the significance and safety of the Gulf’s fish, oysters, and shrimp. The district chefs constructed a 30 ft., fully dressed [the works-lettuce, tomato, pickles, mayonnaise, Creole mustard,   ketchup and of course-hot sauce] fried shrimp-and-oyster “Peacemaker” Po’boy for occasion and presented it to Louisiana Senator Mary Landrieu; U.S. Rep. Steve Scalise [LA-1]; Carol Browner, Director of the White House Office of Energy and Climate Change Policy; Adm. Thad Allen [ret.], the 23rd Commandant of the Coast Guard who continues to serve as the National Incident Commander; as well as  White House staff and personnel who have worked tirelessly – many of them on the ground in Louisiana –  since the Deepwater Horizon oil spill.

Leading the project was Jeff Tunks, chairman of the Southern Food and Beverage Museum and chef-proprietor of DC’s Louisiana Fish House, Acadiana – who five years ago engineered Po’Boy Power!, a whirlwind fundraising event that raised over $27,000 in two hours just days after Hurricane Katrina.  Tunks was joined in the kitchen today, just as he was five years ago for  Po’Boy Power!, by New Orleans native and James Beard Cookbook Award nominee chef David Guas [Bayou Bakery and Dam Good Sweet]; James Beard Winner Best Chef - Mid-Atlantic,  Ann Cashion and partner John Fulchino [Johnny’s Half Shell;] and chef – proprietor  Jeff Buben [Vidalia.]

Pass the napkins, Mr. Brees!