2013 Greater New Orleans Armed Forces Day LuncheonDate: TUESDAY, MAY 21, 2013
Place: Hilton Hotel, Grand Ballrooms
Start: 12:00 PM.
Please be in place no later than 11:45 for the start of the luncheon promptly at Noon. The Grand Ballroom cash bar will be open for cocktails and beverages starting at 11:15. Principal Speaker: MGEN Glenn H. Curtis, the Adjutant General for the Louisiana National Guard.
Dress: Business attire (or military equivalent)
Joint Color Guard With members of the Army, Marine Corps, Navy, Air Force and Coast Guard with their respective service flags and battle streamers. Tickets: $40 each. Non Sponsored Tables of 10 $400.00 each. Sponsorships / Corporate tables are available. More details: Announcement (.doc file)
Announcement (.pdf file) Reservation forms: Reservation Form (.doc file)
Reservation Form (.pdf file) Contact: For Corporate "Star" Sponsorship, individual tickets and information, contact Joan Kuhn at (504) 522-8946 (Office) or (504) 494-0296 (Cell) or email at firstname.lastname@example.org.
In order to be eligible for membership in the Greater New Orleans Council, you will need to first join our National Navy League at www.navyleague.org and click MEMBERSHIP to fill out application.
You may also contact the office at 504-522-8946. Its a great time to support our local sea services--Navy, Marines, Coast Guard and Merchant Marine members.
New Orleans Chef boards USS Louisiana
Bobbie Whiddon Leadership Award
Sea Cadet Jeffrey Orange receives the Bobbie Whiddon Leadership Award from Bobbie Whiddon at the Squadron Awards Day ceremonies.
New Orleans chefs visit USS NEW ORLEANS
Story by EM3 Rose Bacus
On Tuesday, June 3rd, 2008, the USS NEW ORLEANS reconnected with her namesake city. With the support of the Navy League of New Orleans, Chefs Greg Collier (executive chef of Redfish Grill, New Orleans, La) and Darrin Finkel, (executive chef of Jazz Kitchen, Anaheim, CA), strapped on aprons in the ships galley. Together with the ships Culinary Specialists, they treated the crew to some mouthwatering Cajun cooking. Catfish Courtbuillion, Cajun Pork Grillades, and Creole Jambalaya made a welcome break from the 21-day menu.
Mardi Gras beads and other Bourbon Street memorabilia adorned the mess decks, and DJ Drew Miller of 88.3 Jazz FM served up toe-tapping Cajun and Creole tunes. Commander Brad Skillman, the ships captain, thanked Greg and Darrin for a most memorable and delicious meal.
We sat down with head chef, Gregg Collier to talk about his experience on USS NEW ORLEANS:
Q: How does it feel catering to military personnel?
A: We feel good that we were able to give the New Orleans crew a nice meal and just try and return the favor of giving to you because we could never do as much for you as you do for us and the country.
Q: How was it working in a Galley and supervising in the Mess Decks? Is military jargon/equipment/ procedure any different from a 4 star kitchen?
A: Working with the crew was great! I almost wish that I could take some of the guys back with us, but Uncle Sam wont allow that. The only real difference is the equipment, there were no burners and a couple of other utensils. Other than that they clean up directly after meals, are prepared, and are very organized.
Q: Coming into this what were your expectations? What will you take from this experience?
A: We really didnt know what to expect and that was the exciting part about this entire experience. We truly believe that the adopt a ship program is really beneficial and we think that it should be continued. We learned a lot about how the ship works and what it takes to cook for this amount of people day in and day out.