ANGLING FOR DINNER: LOUISIANA'S CATCH AND COOK PROGRAM
On this week’s show, we’re traveling from Lafitte bayous to French Quarter kitchens for a look at Louisiana’s Catch and Cook Program. Under Catch and Cook, charter fishing groups can bring their catch to a participating restaurant, where the chef will prepare their fresh-caught fish to order.
We begin by angling on the water with Dickie Brennan, Executive Chef Gus Martin, and Captain Theophile Bourgeouis. Theophile, a lifelong Louisiana fisherman, navigates the waters and leads us to a successful catch. Then, we follow our fish to the kitchen of Tableau, where Dickie Brennan’s team of chefs prepare the evening's dinner.
Next, we visit with Captain Lance Nacio, who shares his firsthand account of the impacts of land loss, oil spills, and storms on our coastline. Lance tells us the ways in which he’s confronting the many environmental setbacks that beset our Gulf fisherman.
Then, Lance Nacio and Darin Nesbit teach us about the potential of bycatch for the future of the fishing industry in Louisiana. Once known as “trash fish,” bycatch end up in shrimping nets by accident, but fishermen and restaurants alike are now cashing in and making one man's trash everyone's treasure.
Finally, we spend some time at New Orleans Entrepreneur Week, where the state’s most promising start-ups participate in the Big Idea Competition. We speak with three contestants, who also happen to be remarkable food producers.