By Connor Gilbert

The much-anticipated Cook-Off for the Coast 2025 was a resounding success! Hosted at Docville Farm on February 1 by the Meraux Foundation, Vanishing Paradise and Restore the Mississippi River Delta, the event brought food lovers, conservationists, and community members together for a day of delicious cuisine and coastal advocacy. One of the most exciting outcomes of this year’s event was the support generated for the Nunez Community College Coastal Studies Scholarship Program. With the more than $25,000 raised from the Cook-Off, the program will continue to equip future leaders with the skills and knowledge necessary to drive Louisiana’s coastal restoration efforts. 

A Feast with a Purpose 

Cook-Off for the Coast was not just a culinary competition but a tribute to Louisiana’s rich cultural and environmental heritage in St. Bernard Parish. The event celebrated the talents of 16 local cook teams who crafted flavorful dishes using game found in coastal Louisiana, underlining the importance of safeguarding the landscapes that make these ingredients possible. Organizations with backgrounds in everything from stormwater management to invasive species tabled at the event and spoke to Cook-Off guests about how they can get involved with restoration in their own communities. 

Why It Mattered 

Events like Cook-Off for the Coast highlight the need for immediate action to restore, protect, and preserve our wetlands by emphasizing the wildlife and culture of coastal Louisiana. By involving the community in events like Cook-Off, Vanishing Paradise aims to protect and restore vital coastal wetlands, ensuring they continue to provide recreational, ecological, economic, and protective benefits for future generations. 

And the Winners Are… 

Trophies made by local St. Bernard artist Luis Colmenares were awarded for the following categories: swims, flies, crawls, student organization and crowd favorite: 

• Swims: Kopfler New Orleans Food Krewe – Cioppino Fishermen’s Stew 

• Flies: Common Ground Relief – Duck Dolmas with Cajun Tzatziki 

• Crawls: Team Isleños – Pork Birria Tacos 

• Student: The Chalmette High Owls – Kataifi Wrapped Shrimp with Maque Choux and Pickled Okra 

• Crowd Favorite: Mudda Roux – Duck and Oyster Puttanesca 
   

Through the power of food, Cook-Off for the Coast makes a lasting impact, educating attendees on the importance of protecting Louisiana’s wetlands while providing a delicious taste of the culture that thrives here. We’ll see you back at Docville Farm in 2026!