Featured photo: Chef Gabriel Balderas, of El Cabo Verde, will host a cooking demo during North Louisiana Seafood Week at SALT Restaurant. Photo by Jim Noetzel.
Whether you’re a local food enthusiast, a home cook, or just curious to learn more about Louisiana’s world-renowned seafood, SALT Restaurant at Shreveport Aquarium has an interesting week in store, June 3-8, 2019. Several of Shreveport-Bossier’s most acclaimed chefs will be hosting nightly demos at the restaurant, 4-6 p.m., with each chef tackling a different Louisiana seafood. In addition to these educational demos, there’ll be tastings, giveaways, and nightly specials featuring the dishes being demonstrated. SALT will be open until 8 p.m. each night. Admission to the demos is free.
RSVP to North Louisiana Seafood Week on Facebook.
The week will culminate with a World Oceans Day Cook-Off at 3 p.m. on Saturday, June 8 with a $500 prize. For more details, check out the Shreveport Aquarium website.
Here’s the schedule of cooking demos:
Monday, 6/3 Chef Gabriel Balderas of El Cabo Verde, Shrimp
Tuesday, 6/4 Chef George Beaird of The Port Grill, Soft Shell Crab
Wednesday, 6/5 Chef Bryan Overdyke of Overdyke Culinary, Catfish
Thursday, 6/6 Chef Weston McElwee of Tejas Kitchen Bar Patio, Mangrove Snapper
Friday, 6/7 Chef Jon Whitehead of SALT, Oysters
All of this comes at an auspicious time, since the Louisiana legislature just passed a bill requiring that Louisiana restaurants disclose the country of origin of any imported shrimp or crawfish. We’re also in the height of Louisiana blue crab season and just in time for a final few weeks of Louisiana crawfish. If you’ve never visited SALT, or haven’t been lately, North Louisiana Seafood Week is a great opportunity to get reacquainted with this unique restaurant.
Enter the Shreveport-Bossier Convention and Tourist Bureau’s Summer Getaway Giveaway and you could win $50 to dine at El Cabo Verde, $25 to dine at Retro 521, and more.
20×49.com is a project of Shreveport-Bossier Convention and Tourist Bureau.
