During Pouring Priorities: The Good, The Bad & The Compliant, ATC Commissioner Lombard spoke of the seemingly overnight explosion of CBD oils and other products. We’ve noticed it too. A drive along I-10 into New Orleans yields billboards promoting the products and the Feb. 19 issue of Gambit Weekly contains at least five pages of advertising and editorial content directing readers on where to buy CBD oil.
The federal government has recently enacted legislation which legalizes CBD products to some extent. Specifically, the Agriculture Improvement Act of 2018 changes laws related to the production and marketing of hemp (Cannabis sativa L) and derivatives of cannabis with less than 0.3 present THC. Hemp has been removed from the Controlled Substances Act. Read more here.
However, Louisiana statutes do not reflect these changes. “This issue is growing more and more difficult to manage,” Lombard said. “Recently, the Pharmacy Board released its opinion which determined all CBD products are derivative of marijuana and thus are illegal.”
The ATC has put forth guidance which prohibits the sale of CBD products which contain any amount of THC (or other prohibited substances).
“There’s a secondary level to all of this,” said added. “The big issue is that technically the FDA has never said these products or derivatives are legal to be used in food products. However, there is a whole line of food and beverage products now. We have applications pending for Hemp Vodka. We have just pulled CBD water off the shelves of one of the major stores.”
She anticipated that an industrial hemp bill would be introduced in the 2019 Regular Legislative Session, however, advised LRA members to hold off on investing in the products until we know where Louisiana stands on this issue. To watch the ATC Commissioners full presentation on CBD products, click here and advance to 13:55-18:00.
Lieutenant Governor Nungesser Announces Search for Chefs for the Annual Louisiana Seafood Cook-Off in Lafayette
Lieutenant Governor Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board have begun the search for chefs to participate in the 12th Annual Louisiana Seafood Cook-Off, which will be held Tuesday, June 18, at the Cajundome Convention Center in Lafayette. Chefs from across the state who meet the eligibility standards are invited to submit applications by the Friday, April 12, deadline.
“Louisiana is a place where you can Feed Your Soul, and what better way to do just that than by cooking up some of the best seafood in the world found right here in our state. Louisiana is the largest seafood producer in the contiguous U.S. and the quality is unsurpassed, which is why our chefs say, ‘Know Better, Eat Better’,” said Lt. Governor Billy Nungesser. “The winner of the Louisiana Seafood Cook-Off plays a very important role in educating people from around the world on the flavor and sustainability of Louisiana seafood, which is a core piece of our culture, from fine dining to backyard boils.”
For the third consecutive year the event is being held in Lafayette, the city said to have more restaurants per capita than any other American city. Lafayette also holds the distinction of being the “Tastiest Town in the South” by AAA Southern Traveler and “Happiest City in America” by Wall Street Journal Market Watch in 2014. Many of the restaurants that have helped earn those titles will be a part of the event serving samples to spectators as a part of the opening event for Eat Lafayette, which will take place in conjunction with the Cook-Off.
In addition to earning the title of King or Queen of Louisiana Seafood, the winner will represent the state at a variety of events including the Great American Seafood Cook-Off taking place in conjunction with the Louisiana Restaurant Association EXPO in New Orleans on August 3, which is also hosted by the Louisiana Seafood Promotion and Marketing Board.
Previous winners of the Louisiana Seafood Cook-Off include:
Entrants must be an executive chef for a free-standing Louisiana restaurant belonging to the Louisiana Restaurant Association, a proud partner in both the Louisiana and Great American Seafood Cook-Offs. Entry forms, information on previous cook-offs, and updates on the event may be found at www.LouisianaSeafood.com.
“Our continued hope with having the cook-off in Lafayette is to draw attention to the fact that the state’s top chefs and great seafood can be found anywhere from our largest cities to our smallest towns,” said Lt. Gov. Nungesser. “The event itself will continue to enjoy a little extra seasoning by taking place where the Cajun and Creole cultures thrive. I know our Lafayette hosts will make this a memorable evening for competing chefs and spectators alike for the third year in a row.”
Follow @LaSeafoodBoard on Instagram and Twitter and keep up will all Louisiana Seafood Cook-Off (LASCO) events via the official hashtag, #LASCO19.
If you would like to participate in the 2019 Louisiana Seafood Cook-Off, please apply below.
Barry Landry, Department of Culture, Recreation and Tourism
Julio Guichard , Office of the Lieutenant Governor
During her Pouring Priorities presentation on February 12, ATC Commissioner Juana Marine-Lombard shared with members the new Louisiana Wallet—a digital driver’s license app that can now be used as identification to buy beer, liquor and cigarettes. A new rule published by the ATC authorizes the LA Wallet cellphone app for age verification.
While it’s free to download, it requires a $5.99 purchase to use the app for legal identification. The app enables cellphones to display an image of the physical driver’s license, the only form of electronic identification recognized and accepted in Louisiana.
Under the new ATC rule, retailers must train employees before they start accepting the digital driver’s license for alcohol and tobacco purchases. Retailers also still will have the right to ask for a physical form of identification.
The Louisiana Restaurant Association (LRA) is pleased to name two new Restaurant Partnership Legends from PJ’s Coffee in New Orleans. Doralene Quinn and Brian K. Beck were recognized at a private ceremony at PJ’s Coffee Roasting Facility on Tuesday, January 29, 2019.
The Restaurant Partnership Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at an establishment.
With over 55 years of combined service, these two employees exemplify what it means to have a rewarding career in our industry. Quinn has been with PJ’s since 1994.
Quinn is known for being a dedicated and committed employee of the brand, with her focus and attention to detail making her stand out among her peers for the last 25 years. She is an expert in her department of packaging coordination, quality control review and inventory allocation, and she enjoys educating others. In her free time, she spends time with family and gives back to the community by brewing PJ’s coffee at senior retirement homes.
“Since the beginning, Doralene has been a shining star and a bright light for all of our staff. She’s very committed to what she does,” said Steve Ballard, co-founder of Ballard Brands, a food service business that operates PJ’s Coffee. “She’s so excitable, and she and her entire family are very dedicated to PJ’s coffee and everything we represent. She truly is a legend to PJ’s.”
Beck has been with PJ’s since 1989. He has become the “Jack of All Trades” throughout his 30 years because of his curious and helpful nature. Back when Hurricane Katrina hit New Orleans in 2005, he slept at the PJ’s Roasting Facility for weeks to ensure coffee was still being distributed to the highest level.
“Nothing says commitment more than Brian and his actions,” continued Steve Ballard. “While the city was being rebuilt, he was making sure coffee was getting put out at a high level with no sacrifice to the quality that we present because he truly is a legend around here.”
Quinn and Beck join the 262 individuals in our state recognized by the LRA through its Restaurant Legends program. Collectively, these industry professionals have nearly 5,000 years of service to Louisiana restaurants and suppliers.
The Louisiana Department of Health, Sanitarian Services is now offering free Food Safety Fundamentals Workshops led by Louisiana Health Inspectors.
To schedule your workshop or for more information contact any of the Quality Assurance Directors below:
Chasity Cheramie – (318) 294-1767 or Chasity.Cheramie@la.gov
Tenney Sibley – (225) 342-7547 or Tenney.Sibley@la.gov
Dane Thibodeaux – (337) 475-3146 or Dane.firstname.lastname@example.org
The king cakes of your childhood, or even just five years ago, are a thing of the past. This pastry has been upgraded, reinvented and made savory by Louisiana’s most creative culinarians – and it’s created a competitive environment, which has spurred parties where the guests vote on their favorites. We visited a few members who are testing the boundaries on flavors and ingredients.
Bananas Foster King Cake
Thee Heavenly Donut, Baton Rouge
This king cake is made of cinnamon doughnut dough that's deep fried, filled with a banana-rum pudding and topped with pecan pralines.
Boudin King Cake
Bourque's Supermarket, Port Barre
This St. Landry Parish grocery store offers a boudin and pepper jack cheese stuffed king cake that's topped with cane syrup, pepper jelly, cracklin and jalapenos. They kind of have to put cracklin on it-- Port Barre is home to The Cracklin Festival, for heaven’s sake!
Crawfish & Goat Cheese King Cake
Cavan, New Orleans
This king cake by Chef Nathan Richard is filled with delicious Louisiana crawfish and goat cheese and topped with cream cheese, pepper jelly, crab fat sugar and for the extremely adventurous, you can add Cajun (bowfin) caviar.
The Elvis King Cake
Cochon Butcher, New Orleans
This king cake is filled with peanut butter, banana and topped with house-cured bacon, marshmallow and traditional Mardi Gras sprinkles. In place of the traditional small plastic “baby,” all of Chef Scales’ cakes contain a petite pink pig as their signature “baby.”
The ZULU King Cake
Atwood Bakery, Alexandria
This king cake is made of brioche dough with a German chocolate filling and topped with a layer of fudge icing and toasted coconut.
Do you have a king cake we need to know about? Snap a pic and send a description to email@example.com and we’ll share it on the LRA’s Instagram!