In keeping with a tradition now entering its seventh year, the Louisiana Seafood Cook-Off will take place at the New Orleans Wine and Food Experience (NOWFE) in New Orleans, Saturday, May 24, 2014 from 11 a.m. to 5 p.m. During NOWFE’s Grand Tasting event, where patrons experience cuisine from more than 50 restaurants and wine from vineyards far and wide, Cook-Off organizers will crown the King or Queen of Louisiana Seafood.
Ten Louisiana chefs will compete for the honor and join the ranks of past winners—Chef Brian Landry of Borgne (2008); Chef Tory McPhail of Commander’s Palace (2009); Chef Chris Lusk of Restaurant R’evolution (2010); Chef Cory Bahr of Cotton (2011); Chef Keith Frentz of Lola (2012); and reigning King Chef Cody Carroll of Hot Tails.
The winner of the Louisiana Seafood Cook-Off will go onto to represent Louisiana in the Great American Seafood Cook-Off, Saturday, August 2, 2014 at the Louisiana Foodservice & Hospitality EXPO in New Orleans at the Morial Convention Center.
Chefs interested in competing must be an executive chef for a restaurant in Louisiana that is an acclaimed free standing restaurant. Restaurants associated with a luxury country club, resort or hotel is also eligible. Restaurant must be a member of the Louisiana Restaurant Association. No institutional chefs, i.e. food service distributors, hospitals, culinary school instructors, caterers or corporate chefs for chains having 10 or more restaurants are eligible to compete.
Each chef will be responsible for plating up to five entrees for judges with Louisiana seafood as the main protein. Each chef is responsible for his or her own travel and ingredient costs. Those traveling from more than 100 miles away may be eligible for a travel stipend of $100.
There are 10 spots available and entry forms will be accepted until Monday, April 14, 2014 and will be considered in the order they are received until all 10 spots are filled by eligible participants. Contestants will be notified of their eligibility by Friday, April 18, 2014.