Cooking Up Care: Howlin’ Wolf Feeds Thousands After Hurricane Ida
- Laura Kuhn
- Aug 15
- 2 min read
Lafayette Daily Advertiser
Sept. 4, 2021
When Hurricane Ida left New Orleans in the dark, The Howlin’ Wolf turned up the heat—not with music this time, but with hot meals, compassion, and an unstoppable community spirit.
On Saturday, September 4, 2021, just days after Ida slammed into Louisiana and knocked out power for much of the city, The Howlin’ Wolf transformed into a full-fledged relief kitchen. Powered by a small army of volunteers and a bounty of donated goods from local restaurants and residents, the beloved venue served more than 5,000 meals in a single day.
From the grill to the curbside, it was a team effort. Chef Spencer Mai flipped fresh redfish, while Ryan Prewitt—James Beard Award-winning chef of Pêche Seafood Grill—stirred up hearty cabbage stew. Stuffed peppers, smoked meats, and savory side dishes rolled out of the kitchen and onto the streets, where hungry residents waited patiently in line for some comfort food and a sense of normalcy.
Behind the scenes, the energy was just as electric. Volunteers like Alex Annis, working with the New Orleans Musicians’ Clinic, loaded coolers full of ice and bags of food to deliver to musicians and residents still without power. Others filled takeout boxes, prepped meal kits, and passed hot plates into grateful hands.
“This is how New Orleans cries, this is how we laugh. When we’re in pain, we celebrate,” said venue owner Howie Kaplan, who coordinated the effort. “New Orleans knows how to take care of our own.”
Kaplan’s words rang true as nearly 150 volunteers showed up over the course of the week—not just to lend a hand, but to share in the deeply rooted tradition of mutual aid that defines the city.
As hot meals rolled out and supplies went into neighborhoods like the West Bank, The Howlin’ Wolf once again proved it's more than just a music venue—it’s a heartbeat of the community. In a city known for turning pain into resilience, joy, and jazz, The Wolf did what it does best: it served up soul—one plate at a time.
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