The first-place trophy for the Great American Seafood Cook-Off was presented to Chef Gregory Gourdet of Departure Restaurant in Portland, Oregon. Photo: Louisiana Seafood Board
by Susan Burnell/Louisiana Seafood News
Millions of TV viewers will soon have more chances to see seafood at its best on PBS. In March, Louisiana Public Broadcasting’s five-episode coverage of the “Great American Seafood Cook-off” rolls out to PBS stations nationwide. The popular New Orleans competition, now entering its 10th year, features chefs from around the nation creating unique flavor combinations with seafood from their home states.
To kick off each year’s cook-off rivalry, Louisiana Governor Bobby Jindal invites every state governor to send a chef to the competition. In 2012, chefs from 15 states participated.
“The Great American Seafood Cook-off already has a national footprint,” said Louisiana Public Broadcasting CEO and President Beth Courtney. Coverage of the annual cook-off has aired nationally on Food Network and PBS, but until now there was no packaged coverage of successive years’ competitions.
Distributed by the American Public Television (APT) for Create TV, the five-part Great American Seafood Cook-off series will begin airing on Create on Tuesdays and Thursdays beginning March 5. The 2012 program will begin airing on Create on March 19 and will be available to PBS stations around the country after that.
Serving a National Appetite for Seafood
Chef Keith Frentz of Restaurant LOLA in Covington represented Louisiana during the cook-off and came in second in the competition. Photo: Louisiana Seafood Board
“What’s interesting is that PBS member stations vote on programs they want to carry,” said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board. “A program or series has to get at least 15 percent of the vote before it is made available for broadcast.” The Great American Seafood Cook-off was voted in by a whopping 70 percent.
The PBS stations’ decision to carry the cook-off series is consistent with Americans’ increasing preference for more local, sustainable and healthier foods. By watching experienced and up-and-coming chefs choose and prepare seafood in creative ways, viewers learn that seafood can be a smart and safe addition to their regular menus.
“The cook-off shows blend a long tradition of ‘how-to’ programming in public television with the growing interest in seafood for its health benefits as well as its flavor,” said Courtney. “The content fits well with public television’s concept of lifelong learning.”
Excitement Without Temper Tantrums
The program has entertainment value too. “We hear people saying they love to watch cooking shows even if they don’t cook,” said Courtney. “Unlike some of the reality TV shows, the Great American Seafood Cook-off is a civilized cooking show. In this version there’s no hysteria, and no one has a tantrum. You can safely let your kids watch it.”
“The cook-off has accelerated careers and created celebrities, and it excites us to see who the next winning chef might be,” said Smith. Past winners include Randy Evans, Brennan’s of Houston, from Houston, Texas; John Besh, Restaurant August from New Orleans, La. and 2012 winner Gregory Gourdet, Departure Restaurant and Lounge in Portland, Ore.
Seafood Cook-off Spotlights Safe, Sustainable Seafood
The annual Great American Seafood Cook-off, sponsored by Louisiana Seafood, is funded by the National Oceanic and Atmospheric Administration (NOAA) and audited by the National Fisheries Institute. It is also endorsed by the National Restaurant Association.
A chef races to deliver his dish to a panel of judges before his allotted time period expires.
Photo: Louisiana Seafood Board
The cook-off was developed to emphasize the sustainability of local fisheries and highlight fresh local seafood in every state that participates. With the newest PBS broadcast series, millions of viewers will see people cooking and eating seafood from the Gulf Coast, confirming that the region’s seafood is abundant and safe.
“The Great American Seafood Cook-off is really a showcase for iconic American seafood,” said John Connelly, President of the National Fisheries Institute. “Whether it’s from the clear waters of Alaska, the Gulf of Mexico, cold waters in Idaho, or off the coast of New England, you find a medley of flavors and personalities that are uniquely American. Each year we audit the event, and find the people as colorful and inviting as the food. It’s an important tradition.”
The post Great American Seafood Cook-off Series Goes Nationwide on PBS appeared first on Louisiana Seafood News.