Monday, May 13, 2013

Eleven Chefs Sharpen Knives and Skills in Pursuit of “King of Louisiana Seafood” Title

Louisiana Seafood Cook-Off Showcases the Best

Louisiana’s legendary seafood – and the expertise of 11 competing chefs – will take center stage at the sixth annual Louisiana Seafood Cook-Off in New Orleans on Saturday, May 25.
The popular statewide culinary competition is a featured event at the New Orleans Wine and Food Experience (NOWFE).
Hosted by the Louisiana Seafood Promotion and Marketing Board (LSPMB), the cook-off will take place during the Grand Tasting Event at the Morial Convention Center.
This is the second consecutive year a chef from
Wine Country Bistro & Bottle Shop in Shreveport will compete.
Last year Chef Anthony Felan (right) rushes to
 deliver his dish to judges. Photo: Louisiana Seafood Board

Armed with favorite seafood recipes, racks of seasonings and everything from crawfish to shrimp, 11 chefs from top restaurants across Louisiana will compete for the title of “King of Louisiana Seafood.” The winner will represent the Louisiana seafood industry at events throughout the year.

Some of Louisiana’s Best
Competing chefs include Manny Augello of Jolie’s Bistro in Lafayette; Kevin Bourg of Wine Country Bistro and Bottle Shop in Shreveport; Cody Carroll of Hot Tails Restaurant in New Roads; Troy Deano of 18 STEAK at L’Auberge Casino & Hotel Baton Rouge; Tommy DiGiovanni of Arnauds in New Orleans; Brett Duffee of Bayona in New Orleans; Austin Kirzner of Red Fish Grill in New Orleans; Dustie Latiolais of Crawfish Town USA in Henderson; Guy Sockrider of Tomas Bistro in New Orleans; Dean Terrebonne of Belle Terre Country Club in LaPlace; and Zachary Watters of Zachary’s in Mandeville.

“The cook-off is a great way to showcase Louisiana seafood,” said Dustie Latiolais, chef at Crawfish Town USA. “I’ve been making some sample dishes and letting my regular customers sample them.”

Latiolais, who at 26 has been cooking for 12 years, is looking for good weather at the outdoor event.

“I hope everyone enjoys the food and has a really good time,” he said.

This year’s cook-off will be emceed by Ewell Smith, executive director of LSPMB, and 2011 Louisiana Seafood Cook-Off winner Cory Bahr, chef and owner of Restaurant Cotton in Monroe.

Fierce, Exciting Competition
“Louisiana is known internationally for its incredible cuisine and premium seafood, and this event showcases both beautifully,” Smith said. “Louisiana chefs have a deep passion for their craft and this year’s contestants are no exception, so this battle promises to be a fierce and exciting one.”

The winning chef will represent Louisiana in the 10th annual Great American Seafood Cook-Off on August 3 at the Louisiana Restaurant Association’s Foodservice EXPO in New Orleans.

Ticketholders to the NOWFE Grand Tasting event, which will pair food offerings with wines from around the world, can also attend the Louisiana Seafood Cook-Off.  Tickets to the Saturday Grand Tasting are $100 and can be purchased online at

Chefs will have their Louisiana seafood dishes underway when guests arrive for the NOWFE Grand Tasting at 2 p.m. Judging criteria includes presentation, creativity and flavor. The winner will be announced at the closing ceremony at 4:30 p.m.

Judges include Rein Fertel, contributing writer to national and regional publications including Garden & Gun Magazine; Tenney Flynn, executive chef of GW Fins; Errol Laborde, editor-in-chief of Louisiana Life Magazine; and Megan Murphy, New York-based food writer, blogger, host and creator of

Chefs Keith and Nealy Frentz, crowned King and Queen of Louisiana Seafood at the 2012 Louisiana Seafood Cook-Off and co-owners of LOLA Restaurant in Covington, will help crown the winner. The Louisiana Seafood Cook-Off is supported by Louisiana Life Magazine, McIlhenny Company/TABASCO® Brand Products, Louisiana Restaurant Association  and the Louisiana Office of Tourism.

No comments:

Post a Comment