LOUISIANA BRINGS ITS FLAVOR AND FLAIR TO THE JAMES BEARD HOUSE IN NEW YORK CITY WITH CHEF JOHN FOLSE LEADING “A LOUISIANA TABLE”

BATON ROUGE, La. – Lieutenant Governor Billy Nungesser and the Louisiana Office of Tourism (LOT) will host a special media dinner in New York City at the James Beard House on Wednesday, October 29. This is the first in a new event series, A Louisiana Table, showcasing our state’s cuisine and culture in major media markets. This first event is part of LOT’s Year of Food and will celebrate the culinary legacy of Chef John Folse, who is leading a team of chefs in the crafting of a special Louisiana menu.

“Every dish tells a story, and that’s what Louisiana is all about – sharing our stories through food, music, and culture,” said Lieutenant Governor Billy Nungesser. “By bringing Louisiana’s flavors to the James Beard House, we’re helping travel writers and storytellers experience what makes our state unforgettable. Chef John Folse is a true Louisiana legend, and there’s no one better to kick off A Louisiana Table with a menu that celebrates who we are.”

Louisiana native Chef John Folse opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, Louisiana. He has since introduced Louisiana’s cuisine to Japan, Hong Kong, Beijing, Paris, Bogota and even Moscow. Lafitte’s Landing East opened for a two-week period in Moscow during the 1988 Presidential Summit between Ronald Reagan and Mikhail Gorbachev. In 1989 he was the first non-Italian chef to create a Vatican State Dinner in Rome.

Joining Chef Folse for the event are Chefs Christopher Anderson, Logan Gaspard, and Jana Billiot. All from Restaurant R’evolution, Chef Folse’s New Orleans establishment. The restaurant offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine, often influenced by Chef Folse’s journeys around the world.

“I’m excited to be working with the Lieutenant Governor and the Office of Tourism on this project and to bring Louisiana flavors to the James Beard House,” said Chef Folse. “It’s always been a passion of mine to share our special culinary traditions with the world and I hope the menu inspires them to explore even more of Louisiana.”

The menu showcases dishes such as gumbo, fried oysters, and shrimp and grits. These dishes are crafted with uniquely Louisiana ingredients such as Steen’s Cane Syrup, andouille, filé, chicory and more. Media in attendance will leave with story ideas covering everything from gumbo to seafood and birding.

“Establishing and maintaining relationships with media like this is so important to our mission in tourism,” said Assistant Secretary Doug Bourgeois. “These are the storytellers that help inspire visitors to come to Louisiana, and we want them to experience and understand all our state has to offer.”

The James Beard House is a multi-level townhouse in Greenwich Village and the former home of James Beard, author, educator and one of America’s most famous food critics. It now serves as a fine dining establishment and hosts visiting chefs and special culinary events.

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