Smith crowned King of American Seafood

By

April Forristall, SeafoodSource.com assistant editor

Published on
August 8, 2011

Jim Smith, executive chef of the Alabama Governor’s Mansion, on Saturday won the eighth annual Great American Seafood Cook-Off in New Orleans, being crowned the 2011 King of American Seafood.

Smith’s winning dish, “Late Summer Alabama Bounty” — which featured sous vide shrimp and marinated crab with garam masala, scented yellow squash puree, farmers market lady peas, bacon-peach relish and Spanish basil oil — beat out 14 other dishes.

“We congratulate Chef Smith on an extraordinary win and we’re proud to have him serve as an ambassador for domestic and sustainable seafood,” said Ewell Smith, executive producer of the cook-off and executive director of the Louisiana Seafood Promotion and Marketing Board. “The competition was very close this year, and each one of our chefs demonstrated extraordinary culinary talents with an array of sustainable seafood from throughout the country.”

The 2010 King of American Seafood, Dean Max, executive chef at 3030 Ocean in Ft. Lauderdale, Fla., crowned Smith during an awards ceremony. Bud Gruniger of North Carolina placed second with a red drum dish and Scott Anderson of New Jersey captured third with a dish featuring fluke.

The event occurred at the Ernest N. Morial Convention Center as part of the annual Louisiana Foodservice Expo. The participating chefs represented 14 states from Maine to Alaska, and in the competition they were required to use seafood native to their states.

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