Thursday, June 2, 2011

Monroe chef to compete for King of American Seafood

In competitive fashion, Louisiana holds a seafood cook-off in May to determine which chef will represent the state in the Great American Seafood Cook-Off. This year, it’s Saturday, August 6, 2011 at the Louisiana Foodservice EXPO, where chefs from 16 states will battle to become the King or Queen of American Seafood.

2011 Louisiana Seafood Cook-off
winner Cory Bahr.
The 2011 Louisiana Seafood Cook-Off winner hails from the Northern part of Louisiana—Monroe. Executive Chef and newly-crowned King of Louisiana Seafood Cory Bahr won the title with his North Delta Bouillabaisse and ALC caught up with him to find out what inspires him most in the kitchen.

ALC: What inspired your dish for the Louisiana Seafood Cook-Off?

CB: I wanted to stay true to using what was available locally in the Northeast region of the state. I’m a firm believer in being a good steward of the land and sea. To me, sustainability equals availability, and access to seasonal produce and seafood for my customers is important.

ALC: What Louisiana seafood did you include in your North Delta Bouillabaisse?

CB: Fresh black drum, gorgeous Gulf shrimp, plumb oysters and sweet lump crab were the stars of the dish. I made a stock from the drum bones, shrimp shells and oyster liquor to give it a depth of Louisiana seafood flavor. Supporting cast of characters included fresh tomatoes, and fennel and Brussels sprouts from a friend’s garden.

ALC: What does it mean to you to represent Louisiana in the Great American Seafood Cook-Off?

CB: I’m an avid fishermen…seafood is my passion at work and personally. There’s no better state to represent and we are blessed with a long growing season for produce and a various fishing seasons.