Flora-Bama Yacht Club’s Sherrill heading for West Africa

Flora-Bama Yacht Club’s Sherrill heading for West Africa
Will participate in culinary diplomacy project in Cabo Verde

The United States Embassy has invited Chef Chris Sherrill (pictured) of Flora-Bama Yacht Club to be one of four international celebrity chefs to participate in a culinary diplomacy project in Cabo Verde, a small archipelago in West Africa.
The trip includes participation in the Kavala Fresk Festival on the island of Sao Vicente. Kavala is a species of Atlantic Mackerel and under-utilized in that region of the world, making Chef Chris ideal for this project due to his work with under-utilized fish species and NUISANCE Group. The Embassy has been working with the Government of Cabo Verde to help them develop cultural/eco-tourism as a means to boost their economy and help with regional stability; this festival is one piece of that.
While in Africa, Sherrill will also have the opportunity to spend time in the capital, Praia, to participate in some media events promoting our beautiful Gulf Coast area and meet with young chefs to talk about numerous topics like cuisines, business of being a chef, innovation, importance of using local ingredients, and starting a restaurant.
The chef will be hosted by the U.S. Ambassador, Donald L. Heflin, who was raised in Huntsville and studied at Birmingham-Southern and the University of Alabama.
“Cabo Verde can learn from the Gulf Coast’s understanding of the importance of a sustainable, healthy seafood fishery in attracting tourists and providing jobs,” Ambassador Heflin said. “We’re excited to bring Chef Chris here to showcase the finest in American southern cooking.”
One of the many exciting aspects of the trip will also include participation in a cooking demonstration for mayors, corporate sponsors, the former president of the country, and ambassadors of Portugal, China and the United States. This is an amazing opportunity to display ways to utilize Kavala while promoting our country’s rich agricultural and seafood resources along the Gulf Coast.
Chris co-founded NUISANCE to raise awareness of invasive, underutilized and sustainable fish, flora and fauna. NUISANCE has spearheaded the movement to help eradicate invasive species such as lionfish, wild boar and kudzu.
The group also introduces consumers to other unfamiliar species by working with bycatch or trash fish caught by commercial and recreational fishermen. Another component of the group involves reducing food waste by showcasing ways to use food items which are past their prime or typically not used.
“Flora-Bama is proud to have Chef Chris Sherrill as a part of our team and excited for him to participate in this venture and be an ambassador to our area,’’ said marketing director Jennifer Surface.
In this past year alone, Sherrill won the Perdido Key Wine & Arts Festival for the 4th consecutive year and three categories at The Wharf Uncorked Wine & Food Event. Chris was a finalist for the Alabama Restaurant & Hospitality Association’s Spirit Award and he was named to Mobile Bay Magazine’s Top 40 Under 40 list of most influential people.
The Coastal Alabama Business Chamber also recognized his efforts as a culinary ambassador for Coastal Alabama by awarding him the 2nd ever recipient of its Sand in My Shoes award.
Also, in late 2016 he joined his long time culinary hero, Chef John Folse, at Dining By Design in Baton Rouge.
Now in his 5th year as managing partner and executive chef of Perdido Key’s Flora-Bama Yacht Club, Chris continues to serve as culinary ambassador for the World Food Championship, Certified Angus Beef and Alabama’s Monroe Sausage.