Local chef to cook in Charlotte
Chef Johnnie Gale of Crawfish Town USA in Henderson is one of 14 top Louisiana chefs heading to Charlotte, N.C., to feature the state’s unique flavors in several of the area’s top restaurants.
St. Martin Parish Tourism Commission, the Louisiana Travel Association, the Louisiana Office of Tourism, and the Louisiana Seafood Promotion & Marketing Board have partnered to present the “Louisiana X Charlotte Restaurant Night” on Thursday, Nov. 3, as part of the Louisiana Culinary Trails tourism marketing campaign.
This extraordinary event combines the culinary expertise of chefs in Louisiana and Charlotte to spice things up in the kitchen and offer Charlotteans a taste of the Bayou State’s vibrant culture and flavorful cuisine. The event will feature 28 chefs at 14 restaurants, each offering a one-of-a-kind experience available at various price points.
“Food is a way of life in Louisiana, and our culinary heritage and flavors are unlike anything else in the country,” says Louisiana Travel Association Executive Vice President Laura Cating. “We’re excited to give Charlotte residents a sample of the flavors of Louisiana, inspiring them to make Louisiana their next travel destination.”
Prior to the restaurant night, the St. Martin Parish Tourism Commission will also be attending the Restaurant Night Media Preview reception, where the Louisiana chefs will prepare the state’s delicious cuisine with our fresh seafood featured for key influencers, encouraging media to write about the Louisiana culinary experience.
Born and raised in South Carolina, Chef Johnnie Gale spent her formative years being influenced by both of her grandmothers. Her summers were spent with her maternal Cajun grandmother down the bayou, in Bell River, who taught her how to cook their old seafood Cajun dishes. When Johnnie was not on the bayou, she could be found with her paternal grandmother learning how to can fresh vegetables and cook country-style comfort food. Whether one of Johnnie’s grandmothers was pulling fresh crabs out of the traps or pulling fresh snap beans off the vine, Johnnie learned at an early age how to make the best use of Louisiana’s treasures for her seafood and vegetable dishes.