March 21, 3013, Orange Beach, AL – Alabama restaurateur and former University of Alabama and Miami Dolphin great, Bob Baumhower, has teamed up with world-renowned Chef John Folse from Louisiana to create the inaugural L.A. Gumbo Festival set to take place April 11–13 at The Wharf in Orange Beach.

The festival kicks-off with the unveiling of the world’s largest pot of gumbo on Thursday, April 11 at 4 p.m. prior to the Kenny Chesney concert scheduled to take place at The Wharf Amphitheater that evening at 7 p.m.

“Alabama and Louisiana have one of the greatest rivalries in the South, and what a greater way to showcase that competitive spirit than the L.A. (Lower Alabama/Louisiana) Gumbo Festival,” Baumhower said. “We teamed up with Chef Folse more than a year ago during the 2011 Alabama vs. LSU game to cook the largest pot of gumbo as a fundraiser for the victims of the tornadoes in Tuscaloosa, and it was such a success that we decided to continue the tradition.”

Baumhower and Folse have recruited some celebrity pot stirrers to participate including the following:

Athletes

Kenny Stabler–1976 NFL Most Valuable Player, four-time Pro Bowler with the Oakland Raiders, member of the NFL’s 1970s All-Decade Team, and All-American and football legend at the University of Alabama and1967 Sugar Bowl MVP

Dwight Stevenson–NFL Hall of Famer, Five-time Pro Bowler with the Miami Dolphins, member of the NFL’s 1980s All-Decade Team, All-American at the University of Alabama

Chefs & Writers

Chef Rick Tramonto– 2002 James Beard award for Best Chef Midwest, co-owner of Restaurant R’evolution located in the Royal Sonesta Hotel in New Orleans, 2004 Top 10 Best New Chefs for Food & Wine magazine, with accolades from Nation’s Restaurant News, Zagat and Wine Spectator, to name a few

Martie Duncan–Next Food Network Star Finalist and owner of Martie Knows Parties

Chef Steve Zucker–Corporate chef for Bob Baumhower’s restaurant group, Aloha Hospitality, named one of the “10 Chefs to Watch” by Esquire, one of two “Great Young Chefs” from Southern Living, 2010 & 2011 nominee for Chef of the Year from the Alabama Restaurant Association.

David Holloway–food writer for al.com/Press-Register and noted authority on gumbo.

Up to 48 foodies and professional chefs from both states are expected to compete in a series of gumbo cook-offs for $4,000 in cash prizes.

Among the other activities attendees can expect to enjoy over the three-day festival are arts & crafts, kids activities, music, cooking demonstrations and voting for People’s Choice and Best Overall Booth in the gumbo cook-offs, to name a few.

Alabama Gulf Coast Zoo, Animal Planet’s “Little Zoo that Could,” will also be at the festival with an amazing variety of animals from alligators to kangaroos. Proceeds from the event will be shared between Louisiana’s charity of choice, Cypress Springs Mercedarian Prayer Center, and Alabama’s charities of choice, Faulkner State Culinary School and Christian Service Center. Supporters of the festival include Alabama Gulf Seafood, the City of Orange Beach, Thompson Caterpillar and Tuscaloosa Scale.

The event is free and open to the public with tasting tickets for a cup of gumbo at $2 for an individual serving, or $20 for 30 servings. For rules, regulation and registration in either the foodie or professional division OR for more information on the festival, please visit www.gumboforlife.com. Deadline for registration is Monday, April 1.

About Bob Baumhower

Self-proclaimed “Head Fry Cook,” Bob Baumhower is the chief executive officer of Aloha Hospitality, the operating company for Baumhower’s Restaurant, The Compleat Angler Seafood Grille & Bar and Wings U. With these three unique restaurant concepts, Baumhower owns and operates 12 restaurants across the state of Alabama.

Previously, Baumhower played in the National Football League for the Miami Dolphins and the University of Alabama. He is a five-time Pro Bowler with the Miami Dolphins, member of the Miami Dolphins’ Ring of Honor and two-time All-American at the University of Alabama. His experience on the playing field have inspired Baumhower’s restaurants and provided the discipline and dedication to deliver the finest food and dining experience around.

About Chef John Folse

Chef John Folse is the owner and executive chef of his Louisiana-based corporations including Chef John Folse & Company Manufacturing, White Oak Plantation and Chef John Folse & Company Publishing. He is managing partner with Chef Rick Tramonto of Restaurant R’evolution in New Orleans’ historic French Quarter. Chef Folse is the author of numerous cookbooks, hosts a nationally syndicated PBS cooking show, A Taste of Louisiana, and a radio food and culture talk show, Stirrin' It Up with Chef John Folse. Finally, the Chef John Folse Culinary Institute at Nicholls State University is named in his honor.

About The Wharf

The Wharf is the Gulf Coast's most inviting resort destination with exciting and diverse residential, entertainment, retail and dining options. Whether relaxing in a luxury condominium alongside the magnificent marina, enjoying the 9,600 capacity Amphitheater or viewing a movie on one of the 15-screens at Carmike Theater, visitors can expect a uniquely pleasure-filled experience. Live concerts with some of the biggest names in music, a brightly lit, 112 foot tall Ferris wheel, locally-owned boutiques along with casual and fine dining restaurants make The Wharf a Gulf Coast stand-out. The extraordinary outdoor, waterfront design of The Wharf attracts a year-round clientele and numerous repeat shoppers, diners, concert and moviegoers who are loyal to The Wharf's special brand of service excellence.