NEW ORLEANS (PRWEB)
October 12, 2019
Chef Amy Sins of Langlois is one of eleven premiere Louisiana chefs heading to Atlanta to feature the state’s world-class cuisine in several of the area’s top restaurants. The Louisiana Office of Tourism, Louisiana Travel Association have partnered with The Atlanta Journal-Constitution to present the “Louisiana in Atlanta Restaurant Night” on October 23, 2019.
Joining Chef Amy Sins in this culinary adventure will be her friend and favorite culinary sideckick, Chef Natasha Clement. Together these two bayou girls will cook alongside Chef Matthew Basford in the Canoe kitchen.
“Of course there will be a gumbo, because no Louisiana meal is complete without it. But it isn’t your momma’s gumbo, we will take it to the next level with a Lafayette potato salad, collard greens and then garnish it with fried chicken. It’s sure to feed your soul,” said Chef Amy Sins. “Diners can expect a fun and delicious combination of flavors full of Louisiana seafood highlighting the French, West African, German, Filipino and Vietnamese influences in Louisiana cuisine. We’re coming with good food Atlanta, get ready to eat Louisiana style.”
Prior to the restaurant night, Chef Amy and Chef Natasha will serve a Louisiana Seafood Couvillion and French crepes during the Restaurant Night Media Preview reception.
“Thanks to the Louisiana Seafood Board, we will be ready to impress with the biggest and most delicious shrimp around,” said Chef Natasha.
“Our goal is to connect key influencers – writers, editors and producers – to our diverse heritage through our cuisine,” said Jill Kidder, LTA President and CEO. “In turn, the media’s influential stories will showcase our state as a culinary destination to the world.”
This effort is part of the Louisiana Culinary Trails campaign, a long-standing joint venture of LTA, the Office of Tourism and 18 convention and visitors bureaus from throughout the state.
“In Louisiana, good food is just part of what connects us to our diverse heritage, and we want to bring this experience to the people of Atlanta,” said Doug Bourgeois, Assistant Secretary for the Louisiana Office of Tourism. “For one night only, we are encouraging food enthusiasts from the Atlanta area to come experience Louisiana’s chefs, seafood and culinary traditions in some of their favorite restaurants. But most importantly, we want them to come to Louisiana one day and get a first hand taste of our state.”
Reservations are available now for what’s sure to be a memorable meal. Contact Canoe at (770) 432-2663. For more information on the event, chefs and restaurants, visit the event website http://louisianaxatlanta.com
About Chef Amy and Langlois-
New Orleans-born, Louisiana native, and media personality Amy Sins has played many roles over the course of her professional journey. She wants to do it all – help people, feed people, teach, cook, write, publish, inspire, and travel. Her love of food and Louisiana & the land has resulted in an award-winning cookbook, a successful culinary event business Langlois. Amy’s company, Langlois, encompasses all of her professional endeavors and passions and creates enthusiasm within her community to encourage everyone to gather around and share her passion for Louisiana foodways.
About Chef Natasha-
Natasha St. Pierre Clement, as Southern and French as you could guess….born and raised where the sugarcane sweetens the crawfish tails. Chef Natasha was WINNER of Food Network’s All Star Academy Season 2 and now owns her own catering and private chef business, Sophisticated Southern Plates. Her true love is bringing elevated custom southern dishes to your table. Instagram @cheftasha_nola
To truly explore and experience Louisiana’s unique, flavorful cuisine, you can check out the Louisiana Culinary Trails http://www.louisianatravel.com/culinary or on Facebook at http://www.facebook.com/LouisianaCulinaryTrails. The Louisiana Culinary Trails is an online, self-guided road trip around Louisiana’s eight distinct regions with suggestions to take your next trip to Louisiana to new culinary heights.