Food, music and golf - must be New Orleans

April 23, 2009

Jerry Kelly hit the 10th hole at the TPC Louisiana hungry for much more than a win. Just over halfway through Wednesdays pro-am at the Zurich Classic, Kelly knew what he needed before finishing the back nine: Three dozen char-grilled oysters.

Some of the other tournaments serve pretty good food, Kelly said, but nothing like this. This is gastronomic heaven.

The tournament has taken on some of the attributes - good food and get-down music - that have made the New Orleans Jazz and Heritage Festival beginning on Friday a fan favorite.

Cuisine, everything from alligator on a stick to beignets, has become a big part of the tournaments advertising package. The food is available to fans around the course and, for a $175 tab, at the Champions Club, where a dozen top restaurants dish up specialties.

Still, its not all food and fun: Beginning on Thursday, its down to business for players wanting a piece of the $6.3 million purse. The winner will leave with $1.1 million.

This is only the fourth time the Zurich Classic has been played at the TPC Louisiana. The course opened in 2005, only to be flooded in Hurricane Katrina. The classic returned in 2007 and has had a first-time U.S. PGA Tour winner every time, including Andres Romero last year.

I didnt find any difference, the Argentine said of the course on Wednesday. The only difference is my game. Im not with the confidence that I was last year when I played here.

Romeros victory came in just his 12th U.S. PGA start. He made the cut in all four majors and finished tied for eighth at the Masters and seventh at the U.S. PGA Championship and was voted the tour rookie of the year.

The tournament will feature 10 of the top 20 money leaders, 10 of the top 20 year-to-date FedExCup leaders, and 30 players who have won tournaments in the past two years.

The Zurich hasnt attracted many big names since Katrina, though it has generated loyalty among many - Steve Elkington, Scott Verplank and K.J. Choi among them - who compete regularly in New Orleans.

Food is a big part of the local culture. And its a big part of the Zurich Classic.

If oysters dont fill the stomach, players could have crawfish etoufee from Galatoires Restaurant on the fourth hole. Barbecue shrimp and grits from Pascals Manale Restaurant on the sixth. Crab and crawfish cake with a jalapeno cheese biscuit from the Pelican Club on the seventh.

I went to Dragos Monday night, NOLA last night, said Kelly, who was playing in his 10th tournament in New Orleans. And my good friend Branford Marsalis is taking me somewhere special tonight.

Kelly said his personal best for grilled oysters was 58, which he couldnt match on Wednesday. But three dozen was enough to make the back nine pass in a haze.

I knew what would happen, but I couldnt stop myself, Kelly said. The food here is unbelievable.