Chef Tory McPhail of Commander’s Palace in New Orleans on Saturday was named King of Louisiana Seafood at the Louisiana Seafood Cook-Off, presented by the Lousiana Seafood Promotion and Marketing Board at the Louisiana Superdome.
McPhail took home first place for his Louisiana Seafood Mixed Grill recipe of grilled black drum, wild shrimp and blue crab over sliced Creole tomatoes, basil and grilled corn butter.
“The cadre of chefs proved quite a challenge for the judges to render a decision,” said judge Kendall Gensler, editor and publisher for Culinary Concierge. “But it was the simplicity and fresh flavors of Tory McPhail's Mixed Seafood Grill that stole the show. Tory matched black drum, wild Louisiana shrimp and blue crab with the bright, local flavors of summer: Creole tomatoes, sweet corn and basil — Louisiana all the way!”
Second place winner was Chef Nathan Gresham of Galatoire’s Bistro for his sautéed red snapper with charred corn, bacon, spring onions and Louisiana crawfish with a Creole tomato and saffron butter sauce. Chef Matthew Beaudin of Le Café at L’Auberge Du Lac took third place for his pan seared amberjack and forbidden black rice in a saffron citrus sauce.
Other participating chefs included Jack Jennings, kitchen manager for La Mestiza in Prairieville; Minh Le, executive chef for Spahr’s Seafood Co. in Houma; Chris Lusk, executive chef for Café Adelaide and the Swizzle Stick Bar in New Orleans; John Salmon, chef instructor for Bossier Parish Community College in Bossier City; and Tom Wolfe, executive chef and proprietor for Wolfe’s on Rampart in New Orleans.
Along with Gensler, judges for the contest included Tommy Simmons, food editor for the Baton Rouge Advocate; Charley Gibson, principle owner of Charley G’s in Lafayette; Anne Parr, assistant professor at John Folse Culinary Institute; and Chef David Slater, chef de cuisine for Emeril’s Restaurant in New Orleans.
McPhail will represent Louisiana in the Great American Seafood Cook-Off (GASCO) on 18 July at the Louisiana Foodservice EXPO in the New Orleans Morial Convention Center. Also presented by the LSPMB, GASCO showcases domestic, sustainable seafood and features premier chefs from across the nation. The National Oceanic Atmospheric Association is the primary sponsor for the two-day event.
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