Twelve of Louisiana's top chefs will compete for the title of King or Queen of Louisiana Seafood and will represent the state at the Great American Seafood Cook-Off on Aug. 2 and 3 in New Orleans.
The Louisiana Seafood Promotion and Marketing Board (LSPMB) is presenting the premiere of the Louisiana Seafood Cook-Off on Saturday, May 24, at the Louisiana Superdome in New Orleans as part of the New Orleans Wine and Food Experience Grand Tasting.
Each chef will have one hour to stir, sizzle or saute their Louisiana seafood dish. At 3:30 p.m., after the judges have tasted and tallied, one chef will be crowned King or Queen of Louisiana Seafood.
"By creating fabulous cuisine using Louisiana seafood as the main ingredient, these chefs are serving as ambassadors for the Louisiana seafood community," says Ewell Smith, executive director of the LSPMB. "The chef who is named King or Queen will be receiving an incredible honor."
Chefs participating in the cook-off are Justin Devillier of La Petite Grocery in New Orleans, Paul Gibson of Bonnie Bell's Bistro in Lafayette, Terryl Jackson of Prejean's in Lafayette, Brian Landry of Galatoire's in New Orleans, Jorg Limper of L'Auberge du Lac in Lake Charles, Duke LoCicero of Cafe Giovanni in New Orleans, Tory McPhail of Commander's Palace in New Orleans, Fred Nanato of Tsunami Restaurant in Baton Rouge, Phil O'Donnell of O'Donnell's Restaurant in Ponchatoula, Bryan Smith of Randol's Restaurant in Lafayette, Scott Vernadoe of Vernandoe's at the Myrtles in St. Francisville and William Wells of Culinary Productions in Baton Rouge.
"This outstanding group of chefs is sure to wow judges and NOWFE attendees alike," says Jim Funk, president and CEO of the Louisiana Restaurant Association. "Louisiana seafood and Louisiana chefs are the key ingredients in making Louisiana's restaurants world-renowned."
The winning chef of the Louisiana Seafood Cook-Off will represent Louisiana in the fifth annual Great American Seafood Cook-Off at the Louisiana Foodservice EXPO in the New Orleans Morial Convention Center. GASCO, also presented by the LSPMB, showcases domestic, sustainable seafood and features premiere chefs from across the nation. The National Oceanic Atmospheric Association is a primary sponsor for the two-day event.
