Click here for the winning recipe
The
stage was set, the time was ripe, onlookers crowded the stage in anticipation
of the Awards Ceremony for the 2006 Great American Seafood Cook-Off. It was
Sunday afternoon in New Orleans and the event couldn’t have spoken more
eloquently for domestic seafood.
On stage Master of Ceremonies Louisiana Chef John Besh peeled back the lip of the envelope, glanced out at the crowd, and announced (with all the expected panache), “And the winner of this year’s Great American Seafood Cook-Off is Chef Justin Timineri of Florida.”
Timineri shared the glory and the lime light with Joshua Butler, executive chef for the governor of Florida. Executive Chef Frank Brigtsen of Louisiana was also in the winners’ circle. Brigtsen held the second place trophy high and Executive Chef Tim Thomas garnered the third place trophy for the state of Georgia.
Chef
Timineri’s champion dish featured Florida’s finest seafood with
an exotic Caribbean flair: Crispy Pan-seared Snapper, Passion Fruit &
Coconut Cream, Citrus Fennel Salad, garnished with Jumbo Shrimp and topped
with Spicy Mango Jam.
When all was said and done, the chefs had a wonderful visit to the Big Easy. And in this time of struggle, they made a significant contribution to the rebirth of the city’s famous food culture.
