Gulf Report: Good Times, Great Food. Come Visit.

Times-Picayune had a great map in the paper recently tracking the oil, showing the areas with the worst of it and those that are barely affected, if at all, which includes most of Mississippi. I just got back from driving four houseguests to the airport and we spent the whole weekend in New Orleans eating and drinking and having a rocking great time. The writer and humorist Roy Blount, Jr. and my good friend the artist Bill Dunlap put on a great show at the Ogden Museum of Southern Art on Saturday night and then we all repaired to the brilliant Donald Link's Calcasieu, his private dining space above two of his other fabulous properties, Cochon and Butcher. We feasted on Early Girl tomatoes with basil and sinfully creamy burrata cheese from the wonderful St. James Cheese Company, one of the many new restaurants and food emporiums that have so enriched the culinary scene in New Orleans post-Katrina. We then moved on to shrimp with chanterelles over grits (the shrimp are still plentiful and Donald had foraged the chanterelles himself), followed by the most meltingly delicious roasted goat I've ever had in my life.

Yesterday at lunch at Chef Donald Link's flagship Herbsaint, the drum, a local game fish, was fresh and amazing. We may run out of oysters in the short term and my heart aches for Felix's and P&J;, but Lord, the food in this city is astonishing still. Last night at Cochon (I told you we'd been having a veritable festival of eating and drinking) we had shrimp and deviled egg gumbo, rabbit with dumplings, paneed pork cheeks, smothered summer squash and okra, and many other sophisticated takes on Cajun cuisine that left everyone in awe. As Roy said when we sat down: "I love being in a place where before I even order I know that everything that is going to come to the table will be among the best things I've ever had." Last night—the whole weekend—was just like that. So I really urge people come to town—catch the music at the Ogden every Thursday night. Look out over this resilient city from the museum's roof terrace with a mojito in hand.

I had a positive conversation with Richard Forester, the executive director of the Mississippi Gulf Coast Convention and Visitors Bureau. Like everyone down here, he is more worried about the perception potential visitors have than the actual pending damage. Cancellations for visitors have already resulted in a 15 percent decrease in restaurant sales and room rates are down 15 to 20 percent. It is estimated this could cost the state 5 percent of its tourism revenues. We have to beat the perception, as all of the beaches are open on the Mississippi Gulf Coast and shrimping is in full swing in uncontaminated water and charters are catching their limits. Richard said, "Last night I had delicious fresh oysters at a local restaurant. I did not ask where they were from, all I know is they were clean, fresh, and delicious." You can guarantee that any Gulf seafood you are eating is as good and safe as it can be, as it has never been under so much scrutiny. It is so important for people to come and visit Mississippi. They will not be disappointed, instead overwhelmingly surprised at how beautiful and fun it can be.

We all have had a hand in polluting our land, water, and bodies for years. I do not know the answer. Personally, I will not boycott and have more jobs be lost to innocent people. Let's be realistic here, who can honestly say, "I will live without using oil"? I will try to keep up on the testing of Gulf seafood and trust when they say it is okay to eat it, and I will support the fishermen and buy it and serve it. I will try to walk to get coffee every morning, and when I drive I will try to park my car five blocks from where I am going each day to save on my personal consumption of fuel. I will go to New Orleans and dine in its fabulous restaurants and trust that they will continue to produce meals that they are famous for. I will try to get to Alabama, Florida, and my Mississippi Gulf Coast this year and dine out and stay in their hotels and visit their art galleries and shops.

At a time like this I do not want to hear about blame. I want a positive voice of hope. That is what the South has always meant to me: a positive, hopeful group of people who love their land and water and show their visitors a good time. I am hopeful the next time I have grilled red snapper still on the bone it will be in Alabama, Florida, or Mississippi, and it will be soon.


Presented by

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus


A Stop-Motion Tour of New York City

A filmmaker animated hundreds of still photographs to create this Big Apple flip book


The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"


This Japanese Inn Has Been Open For 1,300 Years

It's one of the oldest family businesses in the world.


What Happens Inside a Dying Mind?

Science cannot fully explain near-death experiences.

More in Health

From This Author

Just In