September 06, 2011
Media advisory -- Asian carp cooking
Reporters, photographers and news crews are invited to cover an Asian carp cooking demonstration by Chef Philippe Parola this week at Southern Illinois University Carbondale.
Parola, a Louisiana-based chef and restaurant owner, will be in on campus extolling the virtues of the invasive species as a good and flavorful food source. During the demonstration, he will take a fresh Asian carp, break it down and prepare it for consumption.
A large, bony fish, Asian carp are present in the upper and lower portions of the Mississippi River, the lower Missouri River, the Illinois River and Ohio River. Several varieties -- including the bighead and the silver, which can grow to 100 pounds and leap into the air -- are present in Illinois waterways.
Parola’s demonstration is set to begin 2 p.m. Thursday, Sept. 8, in Quigley Hall, room 203.
Please take special note: This event is not open to the public and space is expected to be limited because of the number of students, guests and invited members of the media.
For more information, contact Sylvia Smith, assistant professor of animal science, food and nutrition, at email@example.com.