CHEFS SIZZLE, EVERYBODY WINS

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.

And there was a twist. Chefs had to use one or two ingredients, undisclosed until now: corn flakes and/or a Michelob Light beer. Plus, besides seafood from their home states, they were instructed to choose their fresh and dry goods on site at the Whole Foods Market stand.

Georgia Chef James "Tim" Thomas said the tension for the chefs was in just not knowing who would make the top six and then what ingredients they would be working with. "I knew what I wanted to do, but so much was unknown."

Thomas selected a beer from a variety of Michelob Lights by Anheuser Busch with a fragrant profile that he believed would complement his Wild Georgia Shrimp Ratatouille with Boursin and Cheese Grits, and selected his fresh vegetables for stewing from Whole Foods Market.

Thomas must have been at the top of his game. The afternoon wound down and the judges, sitting at a home-like dining room table, completed their job. Bill Hogarth, assistant administrator of National Oceanic and Atmospheric Administration (NOAA), and Justin Timineri, the 2006 King, crowned Tim Thomas the 2007 King of American Seafood. Thomas said, "It was a wonderful experience. This is a wonderful town!"

Thomas said keeping it simple is critical to his cooking and he frequently cooks with the home chef in mind. He competes often. In fact, he took third place at the 2006 Great American Seafood Cook-Off. He said, "I am very grateful to have been invited back again. I can't express my appreciation."

Chef Tenney Flynn of Louisiana was awarded second place for his Sauteed American Red Snapper with Melon and Mango Salad. Chef Michael Schlow of Massachusetts won third place for his Local Striped Bass, Summer Corn Puree, Chanterelles, Pickled Shallots and Truffle Emulsion.

The distinguished line up of judges included Bill Hogarth of NOAA; Julia Rutland, senior editor of Coastal Living Magazine; Donald Link, a James Beard winner and executive chef at Cochon restaurant in Louisiana; Justin Timineri, executive chef for the Florida Department of Agriculture and Consumer Services; and Chef Jeff Tunks cofounder of four critically acclaimed Washington restaurants: DC Coast, TenPenh, Ceiba, and Acadiana. Chef John Besh of Restaurant August, Besh Steakhouse, Luke and La Provence in Louisiana served as emcee of the event.

On Day 1 of the Cook-Off, the chefs made all their own selections on ingredients and wow'ed the crowd with their mastery of the culinary arts using sustainable and domestic seafood. When asked what opening up the Cook-Off to a second day for the consumer did for the event, LSPMB Executive Director Ewell Smith said, "Bringing the event to the consumer level is the best thing we've ever done." On Day 2, a sixth judge was added - chefs drew for random selection - Chef Javier Lopez of Pesce Restaurant and representative of the Texas Shrimp Marketing Program

The remaining visiting executive chefs also cooked home-style meals on Day 2 giving consumers at the event a chance to sample their many simple yet delicious dishes. So, everybody went home happy.