Restaurants Raise Money to Help the Gulf Region

When good food and the people who gather it are threatened by a disaster, chefs and diners have often rallied behind them. As the Gulf Coast oil spill continues to destroy some of the most fertile seafood beds in the United States, benefits are being planned.

Jimmy Galle has jumped in and signed on more than 100 restaurants to raise money from their menus from June 10 to June 12 in an event called Dine Out for the Gulf Coast.

Mr. Galle has a vested interest. He’s a former Texan who now sells seafood from the Gulf of Mexico to restaurants and seafood shops from his business, Gulfish, in Sausalito, Calif. But he also knows plenty of the people who live on the water and make a livelihood. And his family lived in New Orleans for a bit.

So he started asking restaurants owners to help raise money for the Gulf Coast Oil Spill Fund, which is administered by the Greater New Orleans Foundation. “No one hesitated,” he said.

Restaurants will offer special menu items or, in some cases, donate a percentage of profits from meals eaten during the event. Others are setting up ways for customers to offer direct donations. Already on board are plenty of northern California restaurants, including Chez Panisse, Zuni Cafe, Tra Vigne and the Slanted Door. In Washington, the chef Jose Andres has signed up. Chicago’s Blackbird and Avec are in, too. Only Print restaurant has signed up so far from New York, he said.

“One market we’re really lacking is New York City,” he said.

Meanwhile, a big fund-raising event is planned for Tuesday and Wednesday, when chefs from New Orleans travel to cook with colleagues in Washington. There will be both a cocktail party and a five-course dinner based on seafood from the Gulf of Mexico. The money will benefit the St. Bernard Project, which supports fishermen, shrimpers and oystermen whose livelihoods are threatened by the oil spill.

A cocktail party and hors d’oeuvres reception will be held Tuesday on a vintage rail car sponsored by Patrón Tequila. New Orleans chefs include Brian Landry of Galatoire’s and Greg Reggio of Zea Rotisserie Grill. Chefs from Washington include Ann Cashion of Johnny’s Half Shell, Jeff Tunks of DC Coast and Acadiana, and the pastry chef David Guas, a New Orleans native. Tickets are $50 per person.

On Wednesday, another group of Washington chefs will prepare a $350-a-seat dinner for 25 people. To reserve space at either event, send an e-mail message to rsvp@stbernardproject.org.