This Week at American Veteran

This week at American Veteran, it's back to work after a productive week at the national convention in New Orleans. While in New Orleans, AMVETS elected new national officers for 2009-2010 and passed 28 resolutions to help guide the organization in the coming year.

AMVETS leaders were honored to host VA Secretary Eric Shinseki, Louisiana VA Secretary Lane Carson, retired Army paratrooper Dana Bowman, Army Community Covenant Director retired Maj. Gen. Craig Whelden, and the Taiwan's Veterans' Affairs leaders.

AMVETS also thanks the 26 exhibitors who participated in the AMVETS Expo--particularly banquet sponsor Anheuser-Busch and keynote speakers from Paws with a Cause and Air Compassion for Veterans.

American Veteran also wants to thank former Marines Chef John Besh and Blake LeMaire from Besh Restaurant Group for sitting down with us to discuss their military service and how it has molded key business decisions, contributing to their companies' successes. The hospitality of Besh and LeMaire was certainly appreciated, and we're excited to share their story with our readers. Be on the look-out for Chef Besh's story in the fall issue of American Veteran magazine.

This week on American Veteran Online, we will look into the health care reform issue, which AMVETS took a vocal stance on three weeks ago. House Energy and Commerce Committee Chairman Henry Waxman (D-Calif.) has listened to AMVETS, as the Wall Street Journal pointed out this morning. American Veteran will be following these developments closely as the Obama Administration continues to pursue comprehensive health care reform.

American Veteran will also provide an in-depth look at the new leadership of AMVETS, elected at the national convention.

As always, we're eager to hear what you have to say about the topics we discuss, and please tell us about the stellar programs happening in AMVETS departments across the country.

Must-sees in the Big Easy: Luke and the Besh restaurants

A few short blocks from the Sheraton New Orleans, you can find a friendly, up-scale corner restaurant and bar with a menu full of gems based on traditional French and German cuisine--with an unmistakable touch of Southern Louisiana.

The Luke Restaurant, located at 333 St. Charles Ave., in the Hilton hotel, is a traditional brasserie from Chef John Besh and Blake LeMaire. Besh, a Marine Corps veteran of the Gulf War, is well known in the New Orleans community and around the country. LeMaire, whom Besh calls the "businessman" behind their ventures, is a Marine Corps friend of Besh's, who recently served in Afghanistan.

You may recognize Besh's face from Next Iron Chef on the Food Network or Top Chef Masters on Bravo. Besh's restaurants have earned James Beard Foundation awards and are consistently named among the best in Louisiana.

According to LeMaire, what Besh and Chef Steven McHugh bring to the table at Luke is a wealth of culinary experience and a love for German and French cuisine. This passion is reflected in the menu through such staples as the croque monsieur, flamenkueche, shrimp "en cocette," or even the Luke Burger.

Luke also features a full raw bar and three locally-crafted beers brewed exclusively for the restaurant.

The environment is relaxed and the staff is courteous and attentive.

Within walking distance of the Sheraton New Orleans, Besh also has two additional restaurants. For an unforgettable formal dining experience, visit August at 301 Tschoupitoulas Street. If you're interested in a steak, visit Besh Steak House inside the Harrah's Casino. All of the Besh restaurants are veteran-owned businesses.

Chef John Besh and Blake LeMaire sat down with American Veteran magazine this week in New Orleans. Be on the look-out for the fall issue of American Veteran, where we will highlight Besh, LeMaire, their military service, and the way the Marine Corps has helped mold their mastery of the restaurant industry.

(Photo: The bar at Luke Restaurant. To the left, you can see the Marine Corps sabres hanging over the bar, as well as the unmistakable eagle, globe and anchor on the wall. Photo by Ryan Gallucci.)