Louisiana Chef Ryan Trahan was named the King of American Seafood at the Great American Seafood Cook-Off competition in New Orleans, Louisiana on 4 August.
Trahan, executive chef of Blue Dog Cafe in Lafayette, and his sous chef prepared Cracklin’ Crusted Red Snapper with pickled crawfish tails, buttermilk chili consommé, spring vegetables, and bowfin caviar.
Twelve chefs from across the United States competed in the annual cooking competition.
Chef Marc Orfaly, culinary director of ReelHouse, part of Navy Yard Hospitality Group in Boston, Massachusetts, won second place. His dish, "Deconstructed New England Clam Bake," featured littleneck clams, mussels, and poached lobster from Gloucester, Massachusetts, smoked chorizo, local corn, potatoes, and fresh peas.
