June 27, 2014
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The New Orleans Region District Four Team represents Winn-Dixie at the 11th Annual Hospice Foundation of the South Crawfish Cook-off. Representatives included Winn-Dixie No. 1446 Store Director Brian Brocato, Winn-Dixie No. 1353 Store Director Jimmy Scott, Regional Sales Manager of Center Store Joe Giametta, District Director Chip Turner and Winn-Dixie No. 1504 Floral Lead Angela Shockley.​

The 11th Annual Hospice Foundation of the South Crawfish Cook-off was April 26 in Slidell, La. One of the most popular festivals on the North Shore, the event featured kid-friendly activities, live entertainment and tens of thousands of pounds of freshly-boiled crawfish.

Winn-Dixie’s District Four team in the New Orleans Region was proud to contribute as both a corporate sponsor and as one of 65 participants competing for the titles of best-tasting crawfish and best-decorated booth.

The team, with the help vendor “Cajun Land,” boiled 14 sacks of crawfish, two sacks of creamer potatoes, two cases of asparagus, two cases of Brussels sprouts and 20 pounds sausage for a crowd of more than 8,000 attendees.

“Our crawfish turned out great,” said Jimmy Scott, store director at Winn-Dixie No. 1353. “And our addition of asparagus and Brussels sprouts kept the crowd coming back for more.”

Cook-off proceeds are helping fund the new Hospice House in St. Tammany Parrish, a Hospice Foundation of the South project that will provide accommodations for hospice patients in special circumstances.

“While we were setting up for the event, the chairwomen of the cook-off visited our booth and invited us to visit the new house,” said Scott. “We’re all looking forward to seeing first-hand how this event supports the Hospice House.”

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