Chef Gregory Gourdet of Restaurant Departure in Portland, OR is crowned king of seafood for 2012 by Ewell Smith the executive producer of the event. Gourdet was the first chef to win the event from outside a Gulf state. Photo: Louisiana Seafood Board
by Springfield Lewis/Louisiana Seafood News
For an event based on sustainability, the Great American Seafood Cook-Off sure has shown it’s got “legs” – and claws, fins, tails and shells, too.
“We are in the 10th year of producing this,” pointed out Ashley Roth, communications manager for the Louisiana Seafood Promotion and Marketing Board, which presents the event.
Chef Gregory Gourdet delivers his Oregon seafood creation to a judge. Photo: Louisiana Seafood Board
“And it all started because NOAA (National Oceanic Atmospheric Administration) wanted to highlight the use of domestic, sustainable seafood,” according to Roth, co-producer of the cook-off with the board’s executive director Ewell Smith, who also hosts the annual competition.
Louisiana Governor Bobby Jindal recently sent out this year’s invitation, asking other governors to select the best seafood chefs from their states to participate in the cook-off, which happens August 3 in New Orleans as part of the Louisiana Restaurant Association Food Service Expo. The first 14 states that meet the criteria will eligible to participate.
In his invitation, Jindal stated: “The Great American Seafood Cook-Off helps to shine the spotlight on our domestic seafood communities and showcases the finest seafood from various regions of the country.”
Last year’s event was broadcast on more than 90 PBS stations, the governor added. “Louisiana Public Broadcasting is returning to produce another cook-off television show, which will be offered to affiliates of PBS across the United States, underlining the national attention that this event receives.”
Roth said Colorado already submitted its entry – executive chef Elise Wiggins, of Panzano, an Italian restaurant in Denver. Other states – such as Alaska, Mississippi and South Carolina – are holding their own cook-offs to decide who will represent them.
“Each chef has to prepare a dish, using seafood that is indigenous to their own state,” she said. Last year’s winning chef was Gregory Gourdet from Oregon.
The competition is funded primarily by NOAA. Other sponsors include Whole Foods, Budweiser, Southwest Cargo and TABASCO. The competition features judges from around the country, such as celebrity chefs and top food magazine editors.
To learn more, visit GreatAmericanSeafoodCookoff.com.
Louisiana Seafood Cook-Off:
Culinary Event Begins Its Sixth Year
Leading up to national seafood cook-off is the annual Louisiana Seafood Cook-Off, now in its sixth year.
The state’s premier, cooking competition takes place May 25 at the New Orleans Wine and Food Experience in the New Orleans Convention Center. It’s presented by the Louisiana Seafood Promotion and Marketing Board in partnership with the Louisiana Restaurant Association.
Reigning King and Queen Chef Keith and Nealy Frentz of Restaurant LOLA in Covington, LA prepare their dish at last year’s event. Photo: Louisiana Seafood Board
There are 10 spots available, but only one chef can be the king or queen of Louisiana Seafood, according to Ewell Smith, the board’s executive director, and Stan Harris, president and CEO, Louisiana Restaurant Association.
The best chef and dish will join a talented group of past winners:
• Brian Landry of Borgne (2008)
• Tory McPhail of Commander’s Palace (2009)
• Chris Lusk of Restaurant R ’evolution (2010)
• Chef Cory Bahr of Cotton (2011)
• Reigning King and Queen Chef Keith and Nealy Frentz of Lola.
This year’s winner will represent Louisiana in the Great American Seafood Cook-Off in New Orleans on August 3.
To learn more, visit LouisianaSeafoodCookoff.com.
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