| BY ANNETTE SISCO | Staff writer Greetings, New Orleans food fans! This week, we tag along as restaurant pros join fishers on the water to learn firsthand about the seafood industry. Wood-fired pizza has a new home on Frenchmen Street, and a young chef will celebrate Juneteenth in a collaborative exploration of African-American culinary roots. We also share a family's Passover seder preparations. And there's more! Let's dig in ... 1. Gone fishin'? A chef, a sommelier and a shucker climb into a fishing skiff ... . It's not the beginning of a joke, but the promise of Chefs on Boats, an effort to connect restaurant pros with the people who harvest their seafood by taking dining industry workers out on the water. Ian McNulty came aboard to learn more. 2. Slice of life. A cocktail bar and family restaurant meet at Margot's on Frenchmen. The nightlife is nearby, and the family owners live upstairs. What brings it all together? Wood-fired pizza. 3. Wait! There's more. A rising star New Orleans chef will lead a collaborative Juneteenth dinner on a farm in Petal, Mississippi. Afrodisiac blends Jamaican and Creole New Orleans flavors in Gentilly. The 15th annual Louisiana Seafood Cook-Off puts out a call for local chefs. And the roof of a Covington diner collapsed in severe weather overnight Thursday. 4. Wedding season! Looking for the perfect spot for a rehearsal dinner in New Orleans? Our Where NOLA Eats Facebook group has plenty of ideas. Check out the range of options here. 5. Tradition. Passover begins Friday, and local Jewish families have been busy prepping. In New Orleans style, the capacious stockpot handed down in one family for matzo ball soup does double duty other times as a crawfish pot. Get the recipes for Sue Singer's seder favorites in Judy Walker's column. If you subscribe to our print newspaper, thank you - and good news: You automatically get a free subscription to all our stories online, meaning there's never a paywall. But first, you have to register. It's easy! Click here for a step-by-step guide. That's it for the food newsletter, but in New Orleans the food news never stops. For more, visit us at NOLA.com. Thanks for reading, and have a great weekend! --A.S. P.S. If you aren't already subscribing to this free weekly newsletter, click here to subscribe. And, want to support our award-winning journalism? Check out this great deal. Just $1 for six months - for local journalism that matters! Subscribe here today. | 
