Charley G's - Southern Louisiana Seafood - Since 1985

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.