Shrimp Tales

  • ASPA Member Feature: Fisherman’s Reef Shrimp Company

    Many processing plants that line the Gulf and South Atlantic have a family lineage rooted deep in multiple generations. In the case of Fisherman’s Reef in Beaumont, Texas, it’s more like a culinary lineage: from donut shop to bakery, hamburger joint to catfish restaurants, a few other ventures in between, and then shrimp processing. It’s…

    Read More May 26, 2020
  • Chef Advocate Highlight: Brody Olive

    BRODY OLIVE PERDIDO BEACH RESORT Chef Brody Olive heads the culinary team at Perdido Beach Resort as the Executive Chef. In this role he leads the culinary team encompassing all food and beverage operations throughout the hotel’s four restaurants and multiple banquet facilities. Chef Olive brings to the resort an impressive background of training and…

    Read More May 21, 2020
  • ASPA Member Feature: Smith & Sons Seafood

    Since 1955, Smith & Sons Seafood in Darien, Georgia, has operated as a successful processor gleaning from abundant shrimp harvests pulled from South Atlantic waters. Walter “Big John” Smith Jr., vice president, 43, is the youngest of the sons and is now at the helm of the company that was started by his father, Walter…

    Read More May 19, 2020
  • Chef Advocate Highlight: Mike Koerner

    MIKE KOERNER CHEZ MIKEY Chef Mike Koerner was born and raised in Deerfield, Illinois, and was exposed to a wide array of cultures early on. Culinary excellence was in Mike’s DNA with Swedish, Italian, and Hungarian blood. His Italian grandmother was the first to take Mike under her wing and teach the basics of Italian…

    Read More May 14, 2020
  • ASPA Member Feature: Indian Ridge Shrimp Company

    Andrew Blanchard is a wealth of knowledge when it comes to the history of the shrimp industry in Chauvin, Louisiana. He was born and raised in the area, and his distinguishable Cajun accent is a reflection of the cultural heritage still celebrated in this small town located on the water in Terrebonne Parish. This industry…

    Read More May 12, 2020
  • Chef Advocate Highlight: Kevin Nashan

    KEVIN NASHAN SIDNEY STREET CAFE Chef Kevin Nashan, James Beard Award winner for Best Chef: Midwest, is chef/owner of the acclaimed Sidney Street Cafe and The Peacemaker Lobster & Crab Co. in St. Louis. Nashan has been at the helm of Sidney Street Cafe for more than 10 years, where he crafts dishes with a myriad…

    Read More May 7, 2020
  • How Tacos Made with Sweet Gulf Shrimp Helped Save an Austin Food Business

    Beth DiBaggio and Rafael Rodriguez were running a successful catering company, La Pera, in Austin, Texas – whipping up locally-sourced Latin dishes and catering 250 to 300 events of a wide variety every year for two years – only for everything to come to a dramatic halt after the onset of the coronavirus. Now, they’ve…

    Read More May 6, 2020
  • ASPA Member Feature: Seabrook Seafood, Inc.

    Seabrook Seafood, Inc. is based in Kemah, Texas, a beautiful waterfront city located about 20 miles south of Houston. The name Kemah is an Indian word that means “wind in my face” — a fitting description for the steadfast breeze that has guided shrimpers to reap the bountiful harvest Galveston Bay has provided for centuries….

  • Chef Advocate Highlight: Simon Brown

    SIMON BROWN SEAFOOD R’EVOLUTION Originally from Scotland, Chef Simon Brown has worked extremely hard to make a name for himself since coming to the States almost 7 years ago. Starting his culinary career as a dishwasher in Dundee, Scotland at age 13, Brown worked his way up through the ranks to win Young Scottish Chef…

    Read More April 30, 2020
  • ASPA Member Feature: Ocean Springs Seafood

    At the foot of 400 Front Beach Drive in Ocean Springs, Miss., there is a piece of land with only pillars sticking up from the ground, and even though the building that once housed Ocean Springs Seafood Market, Inc., is no longer there, the history behind this property made a significant contribution to the storybook…

    Read More April 28, 2020
  • Chef Advocate Highlight: Robert St. John

    ROBERT ST. JOHN NEW SOUTH RESTAURANT GROUP Chef, Author, Restaurateur & World-Class Eater. Robert St. John has spent more than three decades in the restaurant business. Twenty-nine of those years have been as the owner, CEO and Executive Chef of the Purple Parrot Seafood & Steaks, Crescent City Grill, Mahogany Bar, Branch, Tabella, and Ed’s…

    Read More April 23, 2020
  • Wild American Shrimp’s 2019 Chef of the Year David Guas Responds to the Coronavirus by Cooking Free Meals for Arlington Community

    In addition to managing his own restaurant, Bayou Bakery & Café in Arlington, Virginia, Wild American Shrimp’s 2019 Chef of the Year David Guas is doing good deeds for others by providing free, healthy meals to Arlington’s children and their families. Like many restaurants across the nation, Bayou Bakery has faced the hardship of temporarily…

    Read More April 21, 2020
  • ASPA Member Feature: Dean Blanchard Seafood, Inc.

    Dean Blanchard Seafood is one of the largest shrimp distributors in the United States. Their advantageous location in Grand Isle, Louisiana is a convenient stop for countless shrimpers that have unloaded at the dock for more than 30 years. This fishing town full of heritage and history is a Mississippi River Delta barrier island that…

  • Chef Advocate Highlight: Mike Brewer

    Mike Brewer grew up in Grand Bay Alabama learning how to cook at his mother’s heels. After 10 years as an engineer in Alabama, he decided to move to New Orleans to become Vice President of a local engineering firm. Downturns in the financial and energy markets led him to leave engineering and begin a…

    Read More April 16, 2020
  • ASPA Member Feature: Hi-Seas of Dulac, Inc.

    About 16 miles outside of Houma, Louisiana, across a few drawbridges, lies a family-owned business that has sustained four generations of Authemonts. The office walls are adorned with taxidermy trophies of their hunting exploits over the years ranging from bobcats to deer. Hi-Seas of Dulac was named in 1981 during the shooting of Vice President…

    Read More April 14, 2020
  • Don’t Just Buy American: Cook American

    There are some shrimp dishes that are just classic American – Shrimp Gumbo, Shrimp Creole, Shrimp and Grits, and more. But it’s hard to call a dish an American classic without cooking it with American ingredients. These classics and many more need wild-caught, American shrimp to taste their best. Shrimp Gumbo How do you get…

    Read More April 13, 2020