Competition - September 2007
James Wright, Seafood Business Magazine

Thomas crowned king of American seafood

Georgia chef wows judges with wild shrimp ratatouille

Chef Tim Thomas of Georgia on Aug. 5 was crowned the 2007 “King of American Seafood” at the fourth annual Great American Seafood Cook-Off in New Orleans.

Thomas, executive chef of Ocean Forest Golf Club in Sea Island, Ga., took home the top prize for his Wild Georgia Shrimp Ratatouille with Boursin Cheese Grits. Thomas was one of six finalists out of 19 competitors from across the country.

“It was a wonderful experience,” said Thomas, who took third place in 2006. “This is a wonderful town!”

Runner-up was Tenney Flynn, chef-owner of GW Fins in New Orleans, who sautéed American red snapper; third place went to Michael Schlow, chef-owner of Great Bay and Radius in Boston, who prepared an Atlantic halibut dish.

Finalists’ dishes, served family-style, were judged on simplicity and practicality to illustrate how easily seafood can be prepared. All finalists’ recipes are posted at www.greatamericanseafoodcookoff.com, where an online vote will determine the People’s Choice when voting concludes on Oct. 31.

Other finalists included Jackie Lau of Roy’s in Honolulu; Dustin J. Trani of J. Trani Ristorante in Los Angeles; and the State of Alaska team of Stefani Marnon and Naomi Everett.

“The finalists represent each and every corner of the United States,” said John Connelly, president of the National Fisheries Institute in McLean, Va., who served as the auditor of the competition. “It’s the widest geographic spread this competition has seen.”

Last year’s winner, Justin Timineiri, executive chef of the Florida Department of Agriculture and Consumer Services in Tallahassee, served as one of five judges. Others included Bill Hogarth, director, National Marine Fisheries Service; Julia Rutland, senior editor of Coastal Living magazine; Jeff Tunks, chef-owner of Acadiana in Washington, D.C.; and Donald Link, chef-owner of Cochon and Herbsaint in New Orleans.

As the event grows, the level of competition keeps rising. “I’ve competed all across the United States and this here is pretty tough,” said James Lauser, executive chef at the Hilton Christiana in Wilmington, Del. “It shows you the caliber of talent here today.” — James Wright