The Louisiana Seafood Promotion & Marketing Board (LSPMB) hosts one of the nation’s most prestigious culinary events each August in New Orleans within the Louisiana Foodservice Expo and the Gulf Coast Seafood Pavilion at the Ernest N. Morial Convention Center.
Louisiana’s governor challenges all US state governors to appoint chefs to compete for the honor of being named King or Queen of American Seafood. The Cook-Off is limited to twenty premier chefs who have the opportunity to showcase the local cooking styles of their states or embellish on their own personal signature seafood dishes. The primary criterion is that the seafood be harvested exclusively in U.S. waters.
NOAA Fisheries Director Bill Hogarth, an event sponsor, commented, “I strongly believe that American seafood is, by far, the finest. Our marine fisheries management system is as unique as our nation and it works. If American seafood is on the market, you can be sure that it is being managed in a sustainable manner.”
With the Brazilian sounds of Casa Samba vibrating in the huge hall and a performer dressed in tails dancing while expertly sliding wands of fire down her throat, the opening of the final day of the 2007 Great American Seafood Cook-Off could not have been hotter!
The Louisiana Seafood Promotion & Marketing Board (LSPMB) presented the fourth annual Cook-Off at Ernest N. Morial Convention Center in New Orleans on August 4 – 5. Select chefs from coast to coast showcased their art, the value of domestic seafood, and the simplicity of cooking seafood at home. Open to the public for the first time, Day 2 was all about the home cook.
The highlight of the opening ceremony was the announcement of the six finalists from Day 1 who would compete for the title of King or Queen of American Seafood. The nineteen chefs were on pins and needles.
John Connelly, president of National Fisheries Institute and auditor for the event, called out the states: Alaska, California, Georgia, Hawaii, Louisiana, and Massachusetts. He explained that the challenge for Day 2 was to cook a home-style dish for today’s busy home cook in just forty-five minutes. CLICK HERE TO READ THE FULL STORY
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.
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Hogarth
crowns Chef Randy Evans of Brennan’s of Houston as Seafood King at the
2005 Great American Seafood Cook-Off. Randy’s Wild
Caught Texas Shrimp with Biscuits and Gravy is quintessential East Texas
cooking.
Clearly, local style and ingredients are what make these cook off chefs great. Randy says, “I’m a big supporter of local farmers, local produce, local shrimp; anything that’s local.” The executive chef for Brennan’s of Houston smiles from ear to ear and hoists his trophy.
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Executive
Chef John Besh of Louisiana was crowned king at the 2004 Great American Seafood
Cook Off. The culinary event extraordinaire in New Orleans is all about domestic
seafood. And Besh can't say enough about local product. It's what makes his
dishes extraordinary.
Check out Chef Besh's winning dish. Pan Roasted Louisiana Blackfish with Corn,
Crab and Caviar is an exquisite and delectable display of Louisiana's finest
cuisine.
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