Tuesday, April 24, 2012

A Louisiana Seafood Showdown at NOWFE

Marking its fifth year as part of the New Orleans Wine and Food Experience (NOWFE), the Louisiana Seafood Cook-off is back May 26 from 11 a.m. – 5 p.m. at the New Orleans Morial Convention Center.
Great American Seafood Cook-off. Photo by David Gallent.
With a slate of 12 chef contenders, each are determined to walk away with the title of King or Queen of Louisiana Seafood. Only one chef will rise to compete in the Great American Seafood Cook-Off at the Louisiana Foodservice and Hospitality EXPO August 11, also at the Convention Center, to vie for the King or Queen of American Seafood.

“We have steep competition every year at the Louisiana Seafood Cook-Off,” said Ewell Smith, Executive Director of the Louisiana Seafood Promotion and Marketing Board. “But this year, the broader geographic diversity represented by the chefs will surely inspire their signature dishes.”

From New Orleans and New Roads to Shreveport, Thibodaux, Covington and Baton Rouge, the opportunity for these chefs to make their mark is huge. The chance to compete on an national stage provides rising chefs a platform to show, speak and serve some of their most inspired Louisiana seafood creations.

Presented by the Louisiana Seafood Promotion and Marketing Board, the goal of the Great American Seafood Cook-Off is to raise awareness of the various domestic seafood products available and also those who catch and serve it. The Louisiana Restaurant Association, Rouses Markets and Fine Cooking magazine are major sponsors of the event.

LRA members Glen Armantrout, Mike Walker, Jerry Kolniak
with Gov. Jindal, LRA VP Wendy Waren, Charmaine
Neville and Chef John Folse at the Great American
Seafood Cook-off.

“The LRA issues a challenge to its members statewide,” said Stan Harris. “Look at previous winners of the Louisiana Seafood Cook-Off like Chef Brian Landry of  Borgne Restaurant, Chef Tory McPhail of Commander’s Palace and Chef Chris Lusk of Restaurant R’evolution—all are amazing chefs who continue to make a name for themselves in this region. Reigning King of Louisiana Seafood Chef Cory Bahr recently opened his own restaurant in Monroe—Cotton—and it is doing extremely well.”

Louisiana Governor Bobby Jindal issues a challenge to his fellow governors each year, encouraging them to either host a cook-off in their state or select a representative to compete nationally.

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