Pier 424 Brings In the Big Bucks At Oyster Jubilee
Pier 424 Seafood Market along with the entire family of Creole Cuisine Restaurant Concepts participated in the 5th annual Louisiana Oyster Jubilee on Saturday, March 9th at the 300th block of Bourbon Street in front of the New Orleans Musical Legends Park. The Louisiana Oyster Jubilee was founded in 2007 by New Orleans Musical Legends, Inc. and the Louisiana Seafood Promotion & Marketing Board to show visitors and locals alike that the French Quarter and the fishing community in Louisiana were still going strong despite Hurricane Katrina’s devastation 2 years prior.
Each of our chefs, seven in total, including Pier 424′s Chef Jeremy Latimer, concocted a special po-boy for the chef competition showcasing 17 different restaurants' twists on a New Orleans classic fried oyster po-boy.
The only necessary ingredients were Louisiana deep-fried oysters and, of course, Leidenheimer French bread. Royal House’s Chef Steve dressed his St. Louis Oyster Po-Boy in his homemade St. Louis Cole Slaw that he uses on his popular Oyster Tacos and the Original Pierre Maspero’s layered their fried oyster po-boy titled “The Oyster Mon Amour” with a delicious array of ingredients topped with marinated red peppers for a “pep” of color.
During the Chef Competition, each chef built their po-boy while speaking to the audience about what it included and why they chose those ingredients. Once the po-boy was built, half was auctioned to the crowd, with 100 percent of the proceeds going to the Friends of the Fishermen fund. Whether it was the name of Chef Jeremy’s po-boy, “The Holy Aioli” or the fact that almost every ingredient was created in-house including pickled fennel, grilled tomato relish and the avocado-horseradish, we may never know…but Stephen Perry, President and CEO of the New Orleans Convention & Visitors Bureau, had to have that auctioned po-boy! Perry bid a whopping 0 to win the Pier 424 “Holy Aioli Oyster Po-Boy”, and Creole Cuisine couldn’t have been more proud. Chef Jeremy’s ingredients were highlights from what he uses in many of the new dishes he created for Pier 424 Seafood Market.
After the Chef Competition, the restaurants came together to build 340″ of oyster po-boy stretching the full length of the Bourbon Street block in the French Quarter.
The Creole Cuisine restaurants contributed to almost 100″ of po-boy! The po-boy is the cut at noon, where anybody interested in getting their hands on a slice of po-boy can dig in, and you better believe that po-boy goes fast! There wasn’t one of the 5,500 fried oysters left ten minutes after 12:00pm.
To get the full experience, check out the Louisiana Seafood 2013 Oyster Jubilee video here! Creole Cuisine had a great time, and can’t wait till next year’s Oyster Jubilee in the heart of the French Quarter.