Feeding the first responders and fisherman volunteers

 _{The Gulf Coast and wetlands of the Louisiana Delta harbor some of the richest marine life in the US. Argued as the true “American” cuisine, the food of New Orleans blends French Canadian (Cajun) and the Haitian/Santa Dominguez (Creole) styles of cooking balanced within the backdrop of the native ingredients. The Europeans brought sausage, and the Africans brought okra, all they had to do was add the great local seafood. Nowhere else can you find such rich culinary heritage and unique flavors blending with the abundant seafood native to Gulf waters… and the occasional alligator.}

 

 

_{Above: Executive Chefs Chuck Subra & Matt Murphy}

 

_{The recent oil spill is a cause for great concern, not only to the now threatened environment, but also to}

_{the rich source of shrimp, shellfish, and fish that make up so many of our menus in the region. To add to the concern, many of these important species are in the spring spawn, posing a real risk to their immediate future. The fishing industry of the Gulf has not yet fully recovered to pre-Katrina}

levels, and there is a real fear that this could strike a blow of unimaginable proportion.

 

_{Battling this is a whole fleet of private fishermen and first responders – Coast Guard, Navy, oil company vessels, and just about anything that can float. These are the real heroes, and they need our help. To assist, the Renaissance Hotel Arts and The Ritz-Carlton Hotel, New Orleans got together to cook meals for the hungry volunteer fishermen and Coast Guard working out of the Venice, Floridamarina. Matt Murphy, Ritz-Carlton New Orleans Executive Chef and Chuck Subra, Renaissance Hotel Arts Executive Chef, Russell Miller, General Manger Ritz-Carlton New Orleans and a host of hotel volunteers gathered at the marina to do what they do best, and to bring at least a moment of respite to these brave people fighting to stave off the oil. With a menu of Subra's famous chicken gumbo and Murphy's pulled pork or chicken po' boys and a host of sides, those tasked with the clean up efforts well well fed indeed.}

 

_{As both Chefs Murphy and Subra said “remember that this affects our family and}

_{friends who make their living harvesting seafood from the Gulf”. As chefs, they are rallying to the need of a community and working to save the great resources their menus rely so much on.}

 

_{Just as in Katrina, our 14 hotels in the greater New Orleans area are doing what}

_{they can to assist a community in need. More cooking sessions are in the works as the clean up progresses.}

 

_{The Team}

_{Russell Miller}

_{(General manger Ritz-Carlton New Orleans)}

_{Linda Miller (Russell’s wife)}

_{Licia Cangelosi , (MSE RCNO)}

_{Chuck Subra}

_{(Exec chef "Le cote Brassiere Restaurant, Renaissance Arts hotel)}

_{Ryan Romaine}

_{(cook 1 "Le Cote Brassiere Restaurant, Renaissance Arts hotel)}

_{Chef Matt Murphy}

_{(Exec chef "M bistro, RCNO)}

_{Also not in the photo is Char Thian who was taking this photo,}