Chef Gregory Gourdet of Departures Restaurant in Portland, Ore., was crowned King of American Seafood on 11 August.
Gourdet’s slow-cooked Oregon Chinook Salmon with Butter Clams, Bacon Dashi, Porcini, Roasted Heirloom Tomato and Crispy Sea Greens beat out 15 other chefs to win the ninth annual competition.
“This year we had more chefs participate than ever before, raising the competition to a whole new level,” said Ewell Smith, executive producer of the Cook-Off and executive director of the Louisiana Seafood Promotion & Marketing Board. “Chef Gourdet secured an extraordinary win and we’re proud to have him join previous winners in serving as an ambassador for domestic and sustainable seafood.”
The 2011 King of American Seafood, chef Jim Smith of the Alabama Governor’s Mansion, crowned Gourdet during the official awards presentation. Chef Keith Frentz of LOLA in Covington, La., earned second prize with a dish of Louisiana Black Drum and Gulf Shrimp, while chef Jack Gilmore of Jack Allen’s Kitchen in Austin, Texas, took home third prize with Head-to-Tail Gulf Shrimp Fritter.
The event was held at the Ernest N. Morial Convention Center in New Orleans. The participating chefs represented 16 states from Maine to Alaska were required to use seafood native to their home state.
