Charley G's - Southern Louisiana Seafood - Since 1985

Louisiana Chefs Unite for James Beard Foundation

Culinary Event of the Year “Chefs for Louisiana Cookery” Celebrates the State’s Bounty

New Orleans — Sunday, March 21st, 2010, the state’s most celebrated chefs will come together at Kingsley House for a fundraiser benefiting the James Beard Foundation. Chefs have teamed up with each other and local farmers and fishermen to create a menu that is a true testament to the quality ingredients native to Louisiana.

Oysters, strawberries, crabmeat, shrimp, sweet potatoes, French bread, Tabasco hot sauce, Cajun caviar and rice are just a few of the ingredients that will take main stage with chefs including Donald Link, John Besh, Darin Nesbit and Frank Brigsten. Sure to be a delicious event, it will also be educational. Various purveyors will be on hand to teach guests about their industries, including Tabasco’s Master Cooper, Hamilton Polk, who will demonstrate barrel making; and Popcorn rice farmer, Jimmy Hoppe will illustrate the process of growing his crops.

The Chefs for Louisiana Cookery event is in part a celebration of the announcement for nominees of the 2010 James Beard Awards, which will occur in New Orleans on March 22, 2010. The James Beard awards are the culinary industry’s equivalent to the Oscars and are celebrated in May in New York City. Last year was the first time the award nominees were announced outside New York, and the chosen location was Chicago. Since 1986, the James Beard foundation has been on the forefront of America’s culinary revolution, and remains North America’s only historical culinary center. The 2006 Foundation Awards were a tribute to the culinary legacy of New Orleans, and proceeds raised from those ticket sales were donated to help rebuild small, classic New Orleans restaurants.

Chefs participating in this event have either cooked at the James Beard House in New York or have been recognized through their awards program. The majority of chefs are based in New Orleans, but other regions of the state will be represented, including Lafayette’s own Holly Goetting from Charley G’s Seafood.

The event will run from 3-7 PM at the Kingsley House, 1600 Constance Street, New Orleans and will feature live music and spirits from Republic beverage in addition to food. Tickets in advance are $100 for regular admission and $150 for VIP ($75 and $125 for members of the James Beard Foundation). Tickets will be available through www.JamesBeard.org.

Participating Chefs and Restaurants:

• Mark Quitney – 5 Fifty 5
• Andrea Apuzzo – Andrea’s
• Haley Bittermann – Bacco
• Susan Spicer – Bayona
• Darin Nesbit – Bourbon House/Palace Café & Dickie Brennan’s Steakhouse
• Frank Brigsten – Brigtsen’s
• Holly Goetting – Charley G’s Seafood
• Tory McPhail – Commander’s Palace
• Emmanuel Loubier – Dante’s Kitchen
• David Slater/Chris Wilson – Emeril’s
• Greg and Mary Sonnier – Uptowner
• Brian Landry – Galatoire’s
• Donald Link – Herbsaint/Cochon
• Jacques Leonardi – Jacques Imo
• Chuck Subra – La Cote Brasserie
• Michael Farrell – Le Meritage
• Justin Devillier – Le Petite Grocery
• Michelle McRaney – Mr. B’s Bistro
• Gus Martin – Muriel’s
• Kristin Essig – Nola Bean
• Richard Hughes – Pelican Club
• John Besh – Restaurant August
• Scott Boswell – Stella
• Tariq Hanna - Sucre

For more information contact:
Wesley Noble - 504.274.1811
noblew@dickiebrennanco.com

1ST COURSE

Smoked Salmon Gravlax, Capers, Dill and Buckwheat Crepes
2007 Trentadue Sauvignon Blanc, Sonoma County

2ND COURSE

Blackened Shrimp, Parmesan, Pesto and Goat Cheese-stuffed Shitake Mushroom
2006 Trentadue Zinfandel, Sonoma County

3RD COURSE

Pork & Duck Rillettes, Foes Gras Tourchon, Balsamic Black Cherry Demi Glace
2005 La Storia Cuvee 32 by Trentadue, Red Blend, Alexander Valley

4TH COURSE

Filet of Rib eye, Potato-Risotto Casserole
2005 La Storia by Trentadue, Petite Syrah, Alexander Valley

5TH COURSE

Cream Tart with Orange, Honey & Almond Crust
Trentadue California Champagne

Charley G's has donated $1,000.00 in gift cards to Hospice of Acadiana during the 2009 Hospice telethon because of the credits collected from our frequent diners.

Our frequent diner program allows patrons to collect 5% in credits for personal use or donate the 5% credit to one of four local charities. Ask your server on your next visit.

Creole Tomato Festival Inspired Menu at Charley G's June 5th - June 20th

– Charley G’s, a Lafayette favorite known for grilling aged beef and fresh Louisiana seafood over southern hardwoods, is pleased to announce its Creole Tomato Festival inspired menu, which will be offered from Friday, June 5 through Saturday, June 20. In conjunction with Louisiana’s well-known Creole Tomato Festival, Executive Chef Holly Goetting has created a delectable multicourse menu that incorporates creole tomatoes into each unique dish. Each item can be ordered individually, or you can choose your entire three-course meal based upon this special menu. “In addition to enjoying the celebration of this favorite festival, we also wanted to bring focus on our great Louisiana farmers, so we chose to spotlight the quintessential Louisiana produce, which is the creole tomato,” says owner Charlie Goodson.

For starter options, this limited-time menu offers a creole tomato gazpacho with jumbo lump crabmeat and a creole tomato caprese napoleon with basil vinaigrette. Entrée choices include pan seared sea scallops with asian noodle salad and creole tomato-ginger jam, and shrimp en brouchette with roasted corn flan, grilled asparagus and smoky creole tomato vinaigrette. And for everyone’s favorite course (dessert!), a candied creole tomato and watermelon sorbet will put the finishing touches on this tomato fest.

Charley G’s will also pair its Creole Tomato Festival inspired menu with recommended wines that enhance the flavors of each dish. Director of Operations and wine steward Courtney Vincent has created an expanded wine list that features over 100 different options at varying prices, by the bottle and by the glass. What’s hot at Charley G’s? Our Creole Tomato Festival menu, available June 5 through June 20!

About Charley G’s
Lafayette-based Charley G’s is recognized as one of the most critically-acclaimed restaurants not only in Louisiana but across the South. Over the years, owner Charlie Goodson has been awarded many industry accolades including Restaurateur of the Year. He has served on the National Restaurant Association’s Board of Directors and has also been inducted into the Louisiana Restaurant Association’s Hall of Fame. Charley G’s has won numerous Culinary Awards competitions, and its executive chef Holly Goetting was named a 2005 “Chef to Watch” by Louisiana Cookin' magazine.

For further information, contact Charley G’s at 337-981-0108 or visit www.charleygs.com.

Creole Tomato Festival Inspired Menu at Charley G's June 5th - June 20th

Limited time menu offerings of unique food and drink based on a Louisiana favorite.

Become a Charley G's club member and enjoy the benefits!

Lafayette, La –July 2008-- Charley G's announces today a new frequent dining club program to give back to its loyal customers and the community of Acadiana. The dining club program allows customers to save on future purchases by becoming a member or donate the credits from the member card to a local charity.

"At Charley G's we are dedicated to giving back to the local community," said Charles Goodson. "It is important to us to support the people the people who have been so good to us over the years by sharing our time and resources with them."

To join, request a club member form at Charley G's on your next visit and you can start earning a credit of five percent to use towards future purchases or donate to a local charity. If you intend to donate your five percent credit the form allows you to choose from three local charities. This year’s charity selections are Acadiana Outreach, Hospice of Acadiana & Stuller Place. The five percent credit will be given to your charity of choice in your name quarterly.

About Charley G's: A leading restaurant in Acadiana offering a polished dining experience with an unrivaled commitment to quality product and service in a relaxed atmosphere.

The Times of Acadiana

Holly Goetting likes working at Charley G’s because of the unlimited freedom she and her staff have. The main idea is that as long as the customers like a dish, they can keep making it.

Goetting has been with Charley G’s for seven years now. She studied at the culinary school of Nicholls State University in Thibodeaux where she learned some of the history of Cajun cooking. Since then, she’s been to other states to study and cook, but she felt the need to return to Louisiana.

"I loved Lafayette. I’ve always loved this area," Goetting said. "It’s the most hospitable place I’ve been. ... I missed Acadiana."

These days, Goetting works with a staff of about 10, working together and inspiring each other to create the decadent appetizers, entrees and desserts customers have known to trust. To test out an idea or taste, Goetting said they might introduce it as an appetizer and then listen to customer feedback of whether they like it.

The menu changes three times a year to follow the seafood seasons, and they try to incorporate local in-season vegetables into the dishes. They are also known to bring back local favorites from season to season.

"We really work as a team," Goetting said of her staff, "and I stress to really love what you’re doing and put love into your food because you can tell when there’s no love."

For news article visit :The Times of Acadiana

The magazine of Nicholls State University.

Chefs du Jour

Success has indeed been sweet for six graduates of the Chef John Folse Culinary Institute. Although they chose the same major, they traveled different paths to reach their own version of culinary dreams. You can find four of them at some of Louisiana's top restaurants and two at a major food manufacturer.

What I do:
I work with a kitchen staff of 12 at various food stations and prepare the daily catch during the week and expedite (bridge between wait staff and kitchen staff to ensure orders are filled and delivered) on the weekend. About 80 to 90 percent of the recipes used at Charley G's are my creation.

How I got here:
I started college at the University of Louisiana at Lafayette studying interior design and worked after class at restaurants like T.G.I. Friday's. When I realized I enjoyed work more than school, I made the switch to culinary arts at Nicholls where I felt that I really fitted in. After graduation and a brief stay in Colorado, I went to work at my first choice, Charley G's (the classiest restaurant in Lafayette), and worked my way up from pastry chef. I love the team effort at Charley G's and having the freedom to be myself and get my creative juices flowing.

Honors:
The first woman executive chef in Lafayette, Goetting was named a 2005 Chef to Watch by Louisiana Cookin' magazine.

Tuna Tartar with Wasabi-Soy Vinaigrette & Black Sesame Crackers

Serves: 2

• 8 oz. tuna, sashimi grade, small dice
• 8 oz. seaweed salad
• 3 oz. wasabi-soy vinaigrette
• 6 black sesame crackers
• 1 tsp. black sesame seeds
• 3 in. PVC pipe mold
• 3 wonton wrappers

Wasabi-Soy Vinaigrette

• ½ shallot, minced
• 1 garlic clove 1 tsp. Dijon mustard
• 1 tbsp. lemon juice
• 1 tbsp. lime juice
• 1 tsp. black sesame seeds
• ¼ c. soy sauce
• ¼ c. wasabi paste
• 1 tbsp. rice wine vinegar
• ½ c. vegetable oil

Mix all ingredients except oil in blender. Turn blender on low and add oil in a thin, steady stream. Set aside.

For black sesame crackers:
Cut three wonton wrappers diagonally. Fry in oil until golden and crispy. Sprinkle sesame seeds on crackers immediately after removed from the oil.

Assembly:
Place PVC pipe in center of plate. Put seaweed salad inside and press down firmly. In a small bowl toss tuna in vinaigrette and place on top of seaweed salad. Press down firmly again and pull mold off. Drizzle wasabi-soy vinaigrette around tuna tartar mixture, sprinkle with sesame seeds and top mixture with 3 crackers.

For more information please visit www.ulgiveagrand.com

The Louisiana Restaurant Association (LRA) inducted Charles Goodson of Charley G's in Lafayette into its Hall of Fame during the annual President's Reception and Grand Awards Banquet on Aug. 6.

Goodson has been an LRA member for almost 21 years, and during that time served as a chapter president, state president, state board of director and chairman of the association's Legislative, HostPAC and Membership Development committees as well as the Chapter President's Council.

Goodson served on the National Restaurant Association's Board of Directors and received the LRA's "Active Member of the Year" award in 1993 and the "Restaurateur of the Year" award in 2001.

Other members of the LRA Hall of Fame include Ralph Brennan, Virginia & Savare DeFelice, Gregory Hamer and Shirley Deluzain.

To view our news release archive, or for more information about the restaurant industry, please visit our Press Room at www.LRA.org.

The Louisiana Restaurant Association is one of the largest business organizations in the state, representing more than 7,000 restaurant operations and related businesses. The restaurant industry in Louisiana is the state's largest private employer with 130,000 employed directly and another 55,000 indirectly employed. Restaurants in Louisiana are expected to generate sales of $4.8 billion in 2006.

The 22nd Annual Acadiana Culinary Classic was held Monday June 5, 2006.

Charley G's competed in 3 categories with 4 dishes, taking home the bronze and silver medal in 2 categories.

Chef Amy Salsman took home the Bronze medal for her salad-

Mixed greens with Wisconsin gold & spicy walnuts topped with honey basil vinaigrette. She also took home the Silver medal for her dessert- Carrot Cake with butter milk glaze & cream cheese icing.

We would like to congratulate and thank Chef Amy Salsman and Executive Chef Holly Goetting for their hard work and dedication.