The Gulf Coast Seafood Association recently held it's annual "Let the World Be Your Oyster" reception at Acadiana Restaurant. In celebration of all things oysters, guests at the packed restaurant were treated to the finest in Louisiana oysters, served by some of Louisiana's finest seafood chefs.
Guests were first treated to an open bar, featuring a selection from Deschutes Brewery, and an abundance of Hurricanes ready to "grab 'n go".
The reception featured a couple of the best oyster shuckers around , including "Stormin" Norman Conerly and Michael "Hollywood" Broadway of ACME Oyster House in New Orleans, serving oysters in their simplest form, but some of Louisana's best chefs were also on hand to put their spin on the traditional oyster dish.
Chef Cory Barh of Cotton in Monroe, LA served up LA Oysters with Whipped Turnip and LA Ghost Pepper Caviar.
Chef Keith Frentz, of LOLA in Covington, LA dished out Louisiana "Buffalo" Oysters.
Oysterman Wilbert Collins provided guests with a taste of his marinated Oysters.
In addition to an open bar, Bloody Mary Oyster Shooters were also made available to all guests.
Though Louisiana Oysters were at the center of the event, guests were also able to try oysters from both the Pacific and East coasts, including oysters from the Hog Island Oyster Co. in Tomales Bay, CA, Misty Point Oysters from Pope's Bay, VA, and oysters from the Toby Island Bay Oyster Company in Chincoteague, VA.
In one of the greatest mistakes I think I've ever made, I went a whole 23 years without ever trying an Oyster. I am now actively trying to make up for all the time I wasn't eating Oysters, and events such as this continue to remind me just how perfect Oysters are. They are nutritious, delicious, and sustainable. What more could you ask for?