New Orleans Saints Serve Gulf Seafood in White House Briefing Room

Following today’s presentation of a Super Bowl Jersey, by the New Orleans Saints to President Obama, several Saints players delivered a rare treat to the normally vending-machine-fed White House Press Corps: A sample of some seafood from the BP-ravaged Gulf of Mexico. Aside from feeding the faces of some grateful White House reporters, the demonstration helped to show that Gulf seafood is bouncing back, and to hopefully move some cookbooks for a good cause.

Today, the White House Briefing Room became the White House Striefing Room. Saints Offensive tackle Zack Strief, kicker Garrett Hartley, center Nick Leckey, defensive end Bobby McCray, and White House chef Sam Kass presented their dish to a crush of reporters in the Brady Briefing Room. The visit took the press by surprise, but they rushed into the briefing room like they were putting out a fire.

The recipe, Shrimp and Andouille sausage skewers, glazed with creole mustard, honey, and bourbon, is from New Orleans’ Commander’s Palace Restaurant, who contributed it to a cookbook that benefits the Zack Strief Dream Big Foundation.  Chef Kass proclaimed them the best shrimp he’d ever eaten, and by the way he scarfed them down, CNN’s Dan Lothian seemed to agree.

Check out the video, which records one of the rare instances that the normally blase´ press corps actually gets excited about something. That’s me asking the all-important “grill pan” question:

This is an opinion piece. The views expressed in this article are those of just the author.

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