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.”
“This year the event has a new twist,” said Ewell Smith, executive
director of the Louisiana Seafood Promotion & Marketing Board and Cook-Off
producer. It is running August 4 & 5 --
two days instead of one!
“On Day 1, executive chefs will perform with all of the creativity and fanfare they are famous for. On Day 2, a select, high-scoring few will compete preparing recipes for the home cook. We know home cooks love great chefs, but they say they just can’t always cook as elaborately. So this is just for them.”
For the first time, the Great American Seafood Cook-Off will be open to the public. Tickets for the Cook-Off will be sold at the door and proceeds will be split evenly between the Back to the Dock program, which aids fishermen as they rebuild after the hurricanes of 2005, and the Louisiana Restaurant Association's Education Foundation that provides scholarships to up and coming culinary students.
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.
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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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