Zurich classic provides a big boost for the New Orleans area

The terrible months following Hurricane Katrina's arrival in New Orleans and the surrounding region in 2005, leaving behind extensive destruction triggered a mass exodus of residents and left the fishing and tourism industries in ruins, was speaking to move, perhaps permanently on the PGA Tour's annual stop the Big Easy. By Andrew Redington, Getty Images

David Toms, a Louisiana native, saying in the Zurich Classic is a major event for the players and the State.

By Andrew Redington, Getty Images

David Toms, a Louisiana native, saying in the Zurich Classic is a major event for the players and the State.

After all was the host course for the Zurich Classic of New Orleans, TPC Louisiana, swamped by 20 feet of water that left two holes completely under water for nearly a month, lost 3 200 trees and 30 acres of peat, and would take more than a year to heal.Talk of changing the stations were turned off, but by a thunderous spirit, and the 2006 Zurich Classic was the first sporting event in the region to be nationally TELEVISED. And when in Zurich Classic begins Thursday, it will do so with one of its strongest since the event started in 1938, when it was a case of New Orleans was still a PGA Tour destination, I think that helped us, "Tournament Director Tommy Fonseca said. "Because you will have, especially after Katrina, New Orleans people is flexible. We focus on keeping this event and to make this tour stop best. The tournament's survival is testament to the fruits of everyone's work – Zurich and our local sponsors, PGA Tour staff, residents and volunteers in this large area. "Katrina, destroy property, but what we found here, failed to destroy the who we are and what we are about."Also a second catastrophe – oil slicks caused by the explosion of the deepwater horizon drilling rig species on the first day of last year's tournament — could alleviate the tournament's Renaissance.Tournament host Tuesday its third annual economic summit in a large tent called the 19th Hole, which attracted 450 local businessmen and women and top business executives and managers from the region. Louisiana Gov Bobby Jindal was the keynote speaker.Summit focused on the tournament's economic impact on State and how best to expand its global reach. For example, in Zurich Classic has an economic impact of 30 million dollars annually and, during a 10-year period, it will generate between $ 13 million and 18 million dollars to local charities.Now, it will help stem a groundswell of opinion that remain outside the area — as oil is everywhere and New Orleans is still mostly rubble. While there is still much work to do, and rebuild will telecast to more than 120 countries and 640 million households show that as local golf favorite and 12-time Tour winner David Toms said "New Orleans is open for business again." "When the oil spill happened, I just wonder how much can people in this State and the area take? But it shows you people here, "resiliency said Toms, who was in his home in Shreveport when Katrina hit, and played in the Zurich classic when oil rig exploded. "The French quarter is live. There is a huge jazz festival this weekend. And Zurich Classic is a major event for the players and the State.It is a good time for New Orleans and the region. "Bid groupsWorld No 3 Luke Donald renews his quest for no 1 alongside the reigning US Open champion Graeme McDowell and 2002 Zurich classic champion K.J. Choi (Thursday, 1: 30 p.m. ET. Friday at 8: 40). Donald, making his first appearance in the tournament, fell just shy of claiming top spot when he lost in a playoff in The Heritage last week. He may rise to no. 1 a week. Brandt Snedeker, who beat Donald, looks to be the first to win consecutive tournaments since Camilo Villegas won the BMW Championship and the Tour Championship in 2008. He plays with local favorite David Toms, who won the Zurich 2001, Nick Watney, who won the Zurich 2007 (Thursday, 08: 50. Friday, 1: 40).State of the week11The number of stroke play events, of 17, on the PGA Tour this year, which resulted in a victory margin of a shot (five) or a playoff season (six). Snedeker defeated Donald on the third playoff hole to win last week's heritage. Both are playing this week.Hole of the weekAfter Hurricane Katrina, course designer Pete Dye made some changes at the TPC Louisiana. On the par-3, 215-yard 17th – this week's $ 1 million Kodak challenge hole – dye replaced the bunkers to the left of the green with shot. But he move not threatening the pot bunker on the right side of the green. The 17th, guarded by water on its entire right side, played as the second-toughest hole in last year's Zurich Classic with a 3231 line mean. There were just 38 birdies and 40 balls found a vattniga tomb. By Bill Haber, AP

Among the best things in Zurich Classic for Jerry Kelly is the food.

Play well, eat wellAfter Jerry Kelly won in Zurich Classic 2009, he devoured a large compartment with charbroiled oysters from Dragos restaurant during his post round press conference. Little wonder that Kelly loves, loves, he will teach you to play in Zurich Classic. The marriage between the tournament and some of the world's best restaurants is an appetizing lure for both players and fans. The culinary roll include Galatiore 's, Emeril 's, Arnaud 's, Barreca's "Carencro", Boudreaux 's, Café Dumonde and Acme Oyster House. During Wednesday's pro-am, every tee was home to a wonderful joy, including BBQ Shrimp and crawfish Remoulade, however, bread pudding with whiskey sauce, assorted crab cakes, steak sandwiches and sauces. Var beignets and Asian Cajun gator on the driving range. And food is available throughout the tournament, with 27 restaurants to choose from. "I have told everybody when I win the masters, charbroiled oysters from Qfx to the Champions dinner menu," said Kelly. "It is incredible that foodstuffs are available. The restaurants are institutions for me. When I'm home, I cook. It is my hobby. I am in awe of these people as Emeril Lagasse, Susan Spicer, Paul Prudhomme, and John Besh. I want to be back in the kitchen with them and watch the action. I love their creativity. But you don't have to be a chef to know that food is great.For more information about reprints and permissions, visit our FAQ. To report corrections and clarifications, contact standards Editor Brent Jones. Send comments to letters@usatoday.com grants publication in the newspaper. Include name, telephone number, city and State for the control. To view our corrections, go to corrections. usatoday.com. We have updated conversation guidelines. Changes include a brief overview of the moderation and an explanation of how to use the "report abuse" button. Read more.