Crowds Enjoy First Ever N.O. Oyster Festival Amid Uncertainty Over Future Supply

WDSU

Crowds enjoy first ever N.O. Oyster Festival amid uncertainty over future supply

June 07, 2010
By Scott Satchfield

NEW ORLEANS, La. ― For generations they’ve added their own unique flavor to Louisiana cuisine and in the French Quarter over the weekend — oysters were the main attraction.

The supply was plentiful, but the first ever New Orleans Oyster Festival comes at a time when many wonder how much longer they’ll be able to enjoy Louisiana oysters — as concerns grow over the oil spill’s impact on beds along the coast.

“It’s just ironic that this was planned a year ago, and we had no idea that something like this was ever gonna happen,” said Patricia Lafrance from New Orleans. “I can’t imagine going without the taste of a fried oyster.”

Eighteen local restaurants took part in the festival — preparing oysters in a variety of ways — as the effort to ease fears and restore confidence in LouisIana seafood continues.

“People are concerned,” said Archie Casbarian with Arnaud’s Remoulade. “They have questions about safety, availability, I mean the things that people would typically ask, and we try to answer the best we can, and that is to say, it’s safe, it’s available, and come on down to New Orleans.”

Organizers said proceeds from the event will go toward coastal restoration and hopes are high they’ll exceed their goal of $75,000.

“It’s been an incredible weekend,” said Lucien Gunter, Chief Operating Officer at Acme Oyster House and festival board member. “You know, with a first year event, you never know what’s gonna happen, but the response has been overwhelming.

“It’s really nice because, whether it’s out here or it’s in the restaurant, the support we’re getting is look, we understand that seafood prices are on the rise as a result of what’s going on, but we’re willing to pay more at this time to support this industry as a whole.”

With big crowds passing through over two days — the New Orleans Oyster Festival helped restaurant owners find a little peace of mind.

“We were so reluctant putting this event together because of the oil spill. We said, are we gonna do good? Are we gonna do bad? And let me tell you, it’s been awesome,” said Oceana Grill Co-Owner Moe Bader. “We couldn’t even keep up. We had to go today and buy another grill, so we could keep up with the grilled oysters.”

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