Silverfin™ Wine Dinner for
Louisiana Natural Resources Committee


April 13, 2016  |  Silverfin™ Group, Inc.  |  Cody Sibley
Above Photo:  Pictured Left to Right - Ewell Smith, Shad Ellison, Jerry Rivere, Chef Philippe Parola, Chef Tim Creehan, Representative Stuart Bishop, Charlie Melancon (Wildlife and Fisheries), Chef Vincent Marino, Gino Marino, Glenn Armantrout

With the help of Liz Mangham at Southern Strategy Group, Chef Philippe Parola and other Chefs cooked and served a Silverfin (aka Asian Carp) Wine Dinner hosted by the Louisiana Oil and Gas Association for the Louisiana Natural Resources Committee in Baton Rouge, Louisiana in April. The entire menu included Asian Carp dishes and was well received. Representative Stuart Bishop, Chairman of the Committee in attendance, stated “It was the best dinner they have ever had at their committee meetings.” Don Briggs, President of the Louisiana Oil and Gas Association, said “This Asian Carp is so delicious, we need to call it the new Louisiana Jewel Fish.”

Chef Vincent Marino, from Gino’s Restaurant in Baton Rouge, preparing Silverfin Arancini, the first course for the dinner.

Invasive Autmn Berry Tortelette, the luscious dessert for the dinner by Chef Jean Luc Albine of Maurice Pastries in New Orleans, Louisiana.

Chef Tim Creehan or Cuvee Bistro in Destin and Rosemary Beach, Florida working one of the many dishes he assisted with during the dinner preparation. His assistance was invaluable in this endeavor.

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