NEW ORLEANS (press release) – The seventh annual Cook-Off for the Coast on Feb. 1 at Docville Farm in St. Bernard Parish saw approximately 1,200 attendees and raised more than $15,000 for coastal restoration efforts. The event – co-hosted by Restore the Mississippi River Delta, Vanishing Paradise and the Meraux Foundation – raises awareness about coastal restoration by celebrating the bounty and cuisine of southeast Louisiana.
“This year’s event was a huge success,” said Simone Maloz, campaign director for Restore the Mississippi River Delta. “Each year, this event helps us to connect on a deeper level with our coastal communities and provides a wonderful way for event attendees to enjoy our culture, while also sharing what opportunities lie ahead for coastal restoration.”
All proceeds from the 2025 Cook-Off for the Coast will benefit the Nunez Community College Coastal Scholarship Endowment. This endowment will strengthen the resilience of St. Bernard Parish and wider coastal Louisiana by training the coastal restoration workforce of tomorrow.
“We are honored to co-sponsor and host the Cook-Off, an event that not only highlights St. Bernard’s vibrant culture but reflects our steadfast dedication to coastal restoration and workforce development,” said Rita Gue, president of the Meraux Foundation. “We extend our gratitude to all participants, partners, and attendees for supporting the Cook-Off and the coastal programs that it benefits. It’s heartening to see so many people from all over come together for this event, showcasing the spirit of unity and dedication that defines our community.”
Local cook teams competed by preparing dishes featuring the wild game and seafood found in Louisiana’s coastal wetlands and served up free samples to event attendees. A panel of judges, including local chefs and community leaders, rated the entries on taste, originality and presentation. Trophies were awarded in the following categories: swims, flies, crawls, student organization and crowd favorite.
Winners included:
Swims: Kopfler New Orleans Food Krewe with Cioppino Fishermen’s Stew
Flys: Common Ground Relief with duck dolmas with creole tzatziki
Crawls: Team Isleños with pork birria tacos
Student: Chalmette High School Owls with kaitafi wrapped shrimp with maque choux and pickled okra
Crowd favorite: Team Mudda Roux with duck and oyster puttanesca
For more information about this year’s event and how to get involved next year please visit, coastcookoff.com.
