Calling Louisiana chefs: Your opportunity to vie for King/Queen of Louisiana Seafood

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.

For details and entry form, click here. Please return your completed form to Krystal Cox to kcox@crt.la.gov by April 14, 2014.  

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.

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.