by Ed Lallo/Newsroom Ink and Gulf Seafood Foundation Board Member
Two brothers in Louisiana are giving a whole new meaning to the term “Surf and Turf.” A new product launched by their company, The Oyster Bed, will not only benefit steak lovers at the dinner table, but also oystermen across the Gulf who have suffered through the two devastating hurricanes.
With the launch of a new steak plate able to withstand extreme thermal shock called “The Steak Bed,” Tommy and Adam Waller are teaming with the Gulf Seafood Foundation to assist oystermen across the Gulf devastated by Hurricanes Harvey and Irma.
“In the wake of Hurricanes Harvey and Irma, hundreds of us reserve Marines were mobilized to help the citizens of Florida and Louisiana,” said Tommy Waller, a Marine Major Reservist and the outgoing Executive Officer at 3d Force Reconnaissance Company. “As recent oyster seasons opened across the Gulf,a large number of oyster fishermen are still struggling to recover from the damage they sustained during the storms. We felt it imperative to find a way to help.”
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The two Hammond, LA bothers are no strangers to finding innovative ways to help oyster fishermen. Three years ago they crowd funded an oyster serving creation they named “The Oyster Bed.” At the time it became the highest performing Kickstarter campaign in Louisiana history. Since then, their company has been a leading supporter of oyster shell recycling programs across the country in an effort to preserve the nation’s coastal estuaries.
Early in 2017, Chef Brody Olive, winner of the 2017 Alabama Seafood Cookoff, approached the Waller’s to develop an innovative hot stake plate similar to the one made popular by Ruth Fertel at her world-renowned “Ruth’s Chris Steak Houses.” The new plate would have to be able to withstand the high temperatures causing regular plates to break after only a few servings.
Taking up the Chef’s challenge, the Bayou brothers teamed up to design an innovative new cooking platter they called “The Steak Bed.”
“This new platter is sized perfectly to cook and serve any variety of steak, or even seafood,” said co-inventor Adam Waller. “It even features a shallow well for au jus, you know the juices of the steak. But what makes it unique is that it will not shatter after a couple of servings. It is built to last.”
As the brothers were finishing their design and production plans, Hurricane Harvey was taking aim at the Texas coast.
While packing his rucksack preparing to mobilize with his reserve unit, Tommy called Texas Gulf Seafood Foundation Board Member Raz Halili, owner of Prestige Oysters, to offered his support and prayers. Both Waller and Halili became part of the heroic rescue operation as floodwaters rose in to record proportions in Houston, the Southeast Texas Coast and Louisiana.
The company created a coupon code – “HelpingHands” – to save customers 10% on The Steak Bed orders from The Oyster Bed’s website. For every use of this code a five-dollar donation is made to the Gulf Seafood Foundation.
“It’s a real blessing not only to be asked to create an innovative new product, but to have friends like Raz who can help us bring it full circle and help people in need though the good works of the Gulf Seafood Foundation,” said Tommy.
“Five dollars may not seem like a lot, but consider that each pair of gloves cost more than five dollars,” explained Halili, who is also co-chairing charitable donations. “Fishermen go through three or four pair a week, that’s more than $75 a month they could have used to repair their flooded home, feed their kids, or pay their mounting bills.”
The Oyster Bed brothers hope that sales of The Steak Bed sizzle, allowing them to make a sizeable donation to the Gulf Seafood Foundation. The “Surf and Turf” combo will give oystermen across the Gulf a hand in getting back to the business of bringing Gulf oysters to the people who love to eat them.