Are we ready to start eating Gulf Coast seafood again?

If celebrity chefs use it in their restaurants, then the rest of the country will follow.

That is the logic behind the gathering of chefs led by White House Executive Chef Cris Comerford to meet with FDA Commissioner, Dr. Margaret Hamburg in New Orleans on September 13th for a briefing on how the federal and state governments are working to ensure that Gulf seafood remains safe.

Following the briefing, chefs from around the Nation will join Gulf Coast chefs to inspect Gulf Waters that have been reopened after the BP Deepwater Horizon oil spill:

The chefs will participate in a ‘block party’ with St. Bernard Project, a non-profit organization, celebrating Gulf seafood dishes by cooking for local fishermen and other residents who have returned to St. Bernard Parish, formerly devastated by Katrina which has since been rebuilt by volunteers.

Participating chefs include:

John Besh– Besh Restaurant Group
Drew Dzejak– The Grill Room
Chip Flanagan – Ralph’s on The Park
John Folse – Folse & Company
Chris Lusk– Café Adelaide
Christopher Lynch -Meson 923
Baruch Rabasa – Meson 923
Greg Reggio – Taste Buds, Inc.
Victor Albisu – Washington, DC – BLT Steak
Michelle Bernstein – Miami – Michy’s, Sra. Martinez
Brandon Boudet – Los Angeles – Dominick’s
Dan Bugge – Seattle – Matt’s in the Market
Chester Gerl – Seattle – Matt’s in the Market
Michael Schwartz – Miami – Michael’s Genuine Food & Drink
James Siao – Phoenix – TAGGIA
Rick Tramonto – Chicago – Tru, Tramonto Steak and Seafood, Osteria di Tramonto, RT Lounge
Jeff Tunks – Washington, DC – Acadiana, Ceiba, DC Coast, PassionFish, TenPenh
Peter Vauthy – Miami – Red The Steakhouse
Robert Wiedmaier – Washington, DC – Marcel’s, Brasserie Beck, Mussel Bar, BRABO

The list of chefs is long and yet it does not include Eric Ripert or Rick Moonen, two of the most prominent seafood chefs.

What about even more usual suspects? The event does not include any TV cooking show hosts like Rachael Ray, Tyler Florence, or Tom Colicchio, who could quickly spread the word through their shows and focus more attention on Gulf Coast Seafood. Without them, the only people buying Gulf Coast Seafood will be fine dining restaurants.