Nearly 20 states’ chefs to compete in Great American Seafood Cook-Off August 2

By Wendy Waren, LRA VP of Communications

In its 11^th year, the Great American Seafood Cook-Off (GASCO) is designed to promote domestic seafood, with chefs from states across the nation competing for the title of King or Queen of American Seafood, Saturday, August 2, 2014 in Hall J at the New Orleans Morial Convention Center. Produced by the Louisiana Seafood Promotion and Marketing Board and sponsored by the National Oceanic and Atmospheric Administration, GASCO is held in conjunction with the Louisiana Restaurant Association’s (LRA) annual Foodservice & Hospitality EXPO.

“GASCO is a great way to let chefs from other states experience Louisiana seafood,” Lt. Governor Jay Dardenne said. “We wish the competitors the best of luck and invite them to take our delicious seafood to their home restaurants.”

The GASCO festivities begin immediately following the EXPO show’s opening at 11 a.m. on Saturday, August 2, 2014. A marching band, Mardi Gras Indians and a mini-Mardi Gras parade will proceed across the EXPO show floor to the grand GASCO stages located in Hall J, when an opening ceremony kicks off at 11:30 a.m. Chef Cory Bahr of Cotton and Nonna Restaurants in Monroe is the master of ceremonies for GASCO this year and will be joined during the kick-off by Lt. Governor Dardenne and LRA President/CEO and Gulf seafood industry advocate Stan Harris. Bahr participated in GASCO, representing Louisiana in 2011.

“Having GASCO as part of the LRA’s EXPO demonstrates our industry’s commitment to promoting not only Gulf seafood, but all domestic seafood as a center of the plate staple in Louisiana and beyond,” said Harris.

Among the 18 chefs signed on to compete, Aaron Burgau of Patois Restaurant in New Orleans will represent Louisiana. Burgau won in the preliminary Louisiana Seafood Cook-Off in May at the New Orleans Wine and Food Experience with his recipe for Louisiana crawfish and Pappardelle pasta with ramp greens puree and uni butter.

New Orleans Chef Aaron Burgau of Patois Restaurant
will represent Louisiana in the Great American Seafood
Cook-Off, Saturday, August 2, an event held in conjunction
with the Louisiana Restaurant Association's annual
Foodservice & Hospitality EXPO. 

“My father was in the shrimp supply business for 35 years and was a member of the Louisiana Seafood Promotion and Marketing Board,” said Burgau. “The reason I decided to compete this year was to honor my father who passed away last year.”

Burgau recalls the time when he was little when he told his father he didn’t like shrimp. His dad quickly responded to his declaration, “You better learn to love shrimp. It has paid for the clothes on your back and that bicycle you ride around the neighborhood.”

Burgau admittedly doesn’t like to speak in public and he has shied away from the spotlight that comes with culinary competitions. To overcome his nervousness, however, he has been doing more cooking demonstrations and appearances to help him gain confidence and experience. He’ll have 10 minutes to present his dish to the GASCO judges, but with his “keep it simple” mantra, which led to his Louisiana win, he’ll no doubt breeze through the presentation and give the judges plenty of time to taste and comment on his yet undetermined dish.

“I may go fishing Saturday morning and use my fresh catch in my GASCO dish, filet it onsite,” he said jokingly. “No, seriously, I love grouper, so I’ll probably use fresh Gulf grouper and maybe infuse some acidity in the dish with vinaigrette or something.”

Following his Louisiana Seafood Cook-Off win, Chef Frank Brigtsen, who competed in GASCO in 2004, pulled him aside to give him some words of wisdom. Brigtsen advised Burgau to keep the dish light and fresh and consider that with the number of competing chefs the judges may have palate fatigue.”

EXPO attendees can watch the festivities at no additional charge. While the general public is allowed access to GASCO, they cannot cross event barriers and enter the EXPO. Tickets are $5 in advance at Whole Foods Market and $10 at the door, Hall J. 

#LRAEXPO14: Let us whet your appetite

It’s no secret that the temperatures heat up during August in New Orleans—it’s a tropical climate after all. Let the humidity soak into your pores and the culture of America’s most authentic city soak into your heart. New Orleans has it all, and is ready to receive you August 2-4, 2014 for the 61^st Annual Louisiana Foodservice & Hospitality EXPO.

The old saying, “All work and no play…” doesn’t apply to your EXPO experience. During the day from 11 a.m – 5 p.m. (Saturday and Sunday), roam the aisles of the largest foodservice trade show in the Gulf South.  Think of the EXPO as the biggest mall, selling only the things useful to your business. 

Investigate new exhibiting companies (20+ so far) and long-time exhibiting companies features products, services and equipment that can help you become more profitable and run your restaurant more efficiently. The restaurant business is a social one and you’ll no doubt see your fellow peers and suppliers as you make your way up and down the aisles, and meet new ones too! There will be countless new food products to explore and new alcoholic beverage brands to sample.  A hot new ingredient or cocktail may very well avail itself to you.

Take a reprieve in the IDEA ZONE, back for its third year, and enjoy expert express presentations designed to quickly educate you on emerging trends, operational best practices and professional development techniques. Swing by the Great American Seafood Cook-Off in the Seafood Pavilion and see the action and creativity of chefs from across the nation using seafood items indigenous to their states.

Once the EXPO concludes each day, get ready to experience the magic of New Orleans. Visitors from across the globe come to our city to fill their bellies with a cuisine nearly 300 years in the making. The food in New Orleans is a fusion of the seven nations: the Native Americans, French, Spanish, African, German, Italian and English, which evolved into the illustrious cuisine known as Cajun and Creole. But the fusion doesn’t stop there. A rise in popularity of Vietnamese and Japanese cuisine in recent years has visitors and locals flocking to these establishments too. Many restaurants also accommodate dietary restrictions like gluten-free, vegetarian and even vegan, with flare. Visitors have no problem finding something to eat that please even the most challenging palettes.

And the attractions, there’s so much to see. Whether you stroll down the street (any street) admiring the stunning architecture, take a walk in one of beautiful parks or make plans to visit our well-known art or history museums, New Orleans will leave you breathless. You will be changed for the better.

Register to attend the EXPO here and have the time of your life in New Orleans.

Enjoy special room rate of just $99 a night at the Hilton New Orleans Riverside during the EXPO. Book your room here. 

Thank you to this year’s Platinum Sponsors!

Heartland Payment Systems, Louisiana Cookin’, Capital One, Republic National Distributing Company, UnitedHealthcare, Glazer’s of Louisiana, Louisiana Restaurant Association Self Insurer’s Fund and the LRA Education Foundation.

Gold Sponsor—Midlands, Generations Hall & Goldman Sachs 10,000 Small Businesses; and Silver Sponsors—Fisher & Phillips, LLP and Johnson, Johnson, Barrios & Yacoubian.

Top reasons to attend the EXPO—August will be here before you know it!

Celebrating its 61^st year, the Louisiana Foodservice & Hospitality EXPO is a one-stop shop for all your restaurant needs—whether they are products, services or education. While the benefits are many, it’s always helpful to be reminded of why it’s an excellent idea to make the short trip to New Orleans this summer. Here are some of great things that you have to look forward to…

The EXPO is a must for restaurant owners, managers, buyers, hotel food and beverage directors and chefs. It’s the only place in Louisiana to gain valuable industry knowledge and shop hundreds of companies under one roof. 

Since its inception in 2012, the IDEA ZONE has become a fast growing draw for attendees. Expert, express presentations are held all three-days during the EXPO and cover emerging trends, best business practices and professional development. Be sure to look for the complete line-up in the summer issue of a la carte magazine and on our website.

The Great American Seafood Cook-Off will co-locate within the EXPO for the 11^th year in a row. Get a front row seat to see chefs from across the country battle it out to be crowned the King or Queen of American Seafood on Saturday, August 2, 2014. The competition takes place in the Seafood Pavilion, where attendees can find seafood offerings from Gulf Coast exhibitors and across the country. Who will represent Louisiana in the cook-off? That will be decided during the Louisiana Seafood Cook-Off, which is held at the New Orleans Wine & Food Experience, May 24 in New Orleans. The Great American Seafood Cook-Off is produced by the Louisiana Seafood Promotionand Marketing Board and sponsored by the National Oceanic and Atmospheric Administration.

The EXPO is held annually in New Orleans, and we want you to take full advantage. After you hit the show floor, make sure you take time to the Big Easy streets. The city, known world-wide for its ambience and culture has so much to offer. The EXPO shares the weekend with the Whitney White Linen Night and the Satchmo Summerfest, both free. And what’s a trip to New Orleans without indulging in one or two (or three) of its famous restaurants? The EXPO partners with the New Orleans Convention and Visitors Bureau to bring attendees a useful travel website with all the fun things to do and see in the city, recently ranked the 5^th in the Top 25 U.S. Destinations by TripAdvisor, the world’s largest travel site. Plan your nighttime in New Orleans here.

In its second year of sponsorship, the Farm to Table International Symposium (F2Ti) will be held in conjunction with the EXPO. F2Ti features the brightest thought leaders and leading practitioners in the burgeoning farm-to-table movement. This year’s theme, “The Process,” examines the agricultural-culinary cycle at all levels and features its own organic urban farm research project, in partnership with the LSU Ag Center and the SoFAB Institute. The event will take place August 2-4 at the New Orleans Morial Convention Center.

To see the full EXPO line up, visit our website here. Register to attend the EXPO today here. 

Thank you to this year’s Platinum Sponsors!

Heartland Payment Systems, Louisiana Cookin’, CapitalOne, Republic National Distributing Company, Louisiana Restaurant Association Self Insurer’s Fund, UnitedHealthcare and the LRA Education Foundation.

Gold Sponsor—Midlands; and Silver Sponsors—Fisher & Phillips, LLP and Johnson, Johnson, Barrios & Yacoubian.

You haven't seen this EXPO before!

If you’ve been to the Louisiana Foodservice & Hospitality EXPO before, you know how awesome it is to explore the hundreds of companies, check out the Idea Zone presentations, cheer on the Louisiana chef in the Great American Seafood Cook Off and see your peers in the industry. But why is this year different? More than 80 new exhibiting companies will be there!

An unprecedented amount of emerging companies want to share their products and services with you August 3-5 at the 60^th Annual EXPO themed, “A Toast to Talent.” From food purveyors, online tools and solutions providers, insurance services, flatware, packaging, sustainability services, pest control, uniforms and many, many more, you can’t afford to seek out these companies on your own.

And this exciting news is certainly not meant to lessen your enthusiasm about our returning exhibitors. Many of the companies and brands you know and love will be under one roof as well, ready to share their latest and greatest products, innovations and resources.

You want to hear the best part? Louisiana Restaurant Association members receive complimentary admission for four of their key staff members. Not an LRA member? You’ll have to fork over $40 a head on site ($25 in advance here), but it’s totally worth it.

Check out our 8 Reasons to Attend the EXPO here. Eight is enough to get you in the door, many more will keep you there over three days.

Let us not forget to thank our Platinum Sponsors—CapitalOne Bank, Glazer’s Distributors, Louisiana Cookin’, Republic National Distributing Company, Goldman Sachs 10,000 Small Businesses and the LRA Self Insurer’s Fund for Workers’ Compensation.

Louisiana Chef Cody Carroll vies for title of King of American Seafood, Aug. 3 at EXPO

Chef Cody Carroll represents Louisiana
in the 2013 Great American Seafood
Cookoff, August 3 at the Louisiana
Foodservice & Hospitality EXPO.

Chef Cody Carroll, owner of Hot Tails Restaurant in New Roads, carefully breaks down a large tuna under the attentive gazes of Louisiana ProStart^® instructors.

“That’s the beauty of living here,” Carroll tells the crowd. “This fish was caught just yesterday.” The teachers smile and nod their heads, jotting notes as Carroll continues his demonstration, “Fishes of the Gulf: Identification, Fabrication & Cooking Methods,” during the Louisiana Restaurant Association Education Foundation ProStart Educator Summer Training at Grace King High School in Metairie last month.

A Louisiana boy through and through, Carroll, grew up on his family’s farm in Batchelor, where they raised pretty much all of the state’s crops—grain, wheat, soybeans, corn—and arguably its most delicious export—crawfish.

“I grew up hunting, fishing, growing things,” Carroll remembered. “It’s hard work, though and I knew I wanted to go to college and see what else was out there.”

So off to LSU he went, majoring in business and entrepreneurship, while he went back home to the farm during the summer. When he left college, Carroll, 29, had a dream to open a restaurant, but he felt he was missing a skill set.

“I knew 90 percent of what I needed to know to get started,” Carroll said. “I knew I’d learn the other 10 percent in culinary school.”

So off to the Louisiana Culinary Institute (LCI) he went, where he learned about food costs, profit margins, insurance and honed his technique. It would also be where he would meet two very important people in his life and work, his wife, Samantha—Chef de Cuisine at Hot Tails—and his Executive Sous Chef Owen Hohl.

After graduating from LCI in January 2010, the three young chefs found themselves the owners of Hot Tails by that April. The restaurant, serving what Carroll describes as “hardcore south Louisiana cuisine,” was once a drive-through convenience store, ensconced in the business section of New Roads, on Hospital Road. While their kitchen is small—only a six-burner stove, a 24-inch grill and two fryers—they have already had to expand, doubling their original capacity to 100 seats.

Their patrons have welcomed the restaurant with open arms, if not adventurous palates in the beginning.

“I like to think that part of my job is introducing our customers to different preparations of the food they grew up eating,” Carroll explains. “There are more ways to eat fish than to just fry it. We suggest dishes, they trust us and a lot of the time, end up loving it. It’s exciting to win them over.”

That competitive drive will serve Carroll well, as he and Samantha Carroll prepare to represent Louisiana in the Great American Seafood Cook-Off August 3, 2013, during the Louisiana Foodservice & Hospitality EXPO. He earned his spot in late May, winning the Louisiana Seafood Cook-Off during the New Orleans Wine and Food Experience. Carroll was the first to present his offering and was confident in his flavors and preparation. His winning dish, Louisiana Speckled Trout Perdu, stayed true to his origins.

“This year was actually my second time competing in the Louisiana Seafood Cook-Off,” Carroll admits. “Last year, I wanted to try something new and I veered off course from what I do best. I didn’t even place. I knew this year I was going to stick with a recipe that was all ‘me,’ with each ingredient telling a story.”

After portioning the tuna, Carroll hands over the demonstration to Hohl, Hot Tails’ resident “Tuna Master.” Hohl carefully sears the tuna filets, after seasoning them.

Carroll beams with pride when speaking of Hohl, a former Grace King ProStart student. “Owen impressed me from the beginning [at LCI]. I remember thinking he should be teaching the class! He knew so much about everything we were learning about.”

Lots of ProStart and culinary students have dreams of working in a restaurant, or opening their own restaurant one day. Carroll has sage advice, as someone who made that dream a reality.

“Focus on the food,” he advises. “Develop your menu, learn the business and keep your food and labor costs steady.” Carroll pauses and grins, “And pay attention in math class.”

Don’t miss seeing Chefs Cody and Samantha Carroll in action at the Great American Seafood Cook-Off, Hall J, at the New Orleans Morial Convention Center Saturday, August 3, 2013, 11:15 a.m.

Top 8 Reasons to Attend the EXPO

Because 8 is enough

For the 60^th year, the Louisiana Restaurant Association is proud to bring you the largest, most comprehensive foodservice tradeshow in the Gulf South: the Louisiana Foodservice & Hospitality EXPO. Why go? Keep reading…

8. GASCO. Some events reach the status where acronyms are enough. Celebrating its 10^th year, surely the Great American Seafood Cook-Off has earned its due. Watch chefs from across the country try to beat the King or Queen of Louisiana Seafood, Cody Carroll of Hot Tails Restaurant, Saturday, August 3 in Hall J.

7. Make it a vacation. Too often we forget that we live in a state where millions of people travel to each year to experience a culture unlike any other. New Orleans is the undisputed grande dame of tourism, with more than 9 million visitors in 2012. Be in that number this year. While you aren’t on the show floor, experience the city’s finest attractions and of course, her many restaurants.

6. It’s a milestone. This year, the EXPO turns 60, and like the old wine adage goes, age only makes us better. We have some exciting and celebratory plans in store for our big birthday. Be sure to attend the Opening Ceremony on Saturday, August 3, 10:45 a.m. in the lobby of Hall I for the surprise.

5. Shuttle Service. This one is pretty self-explanatory. It’s August. It’s Louisiana. It’s hot. It will probably rain at some point, leaving the concrete in front of the New Orleans Morial Convention Center a steam bath to rival your favorite health club’s. Let us bring you back and forth to your hotel. You’re welcome.

4. New products. Every year the EXPO Department reaches out to the hottest new foodservice companies. They travel to similar tradeshows across the country, bringing back products for you. This year, the EXPO will feature 30+ new companies, ready to impress.

3. Learning opportunities. This won’t be boring, we promise. For the second consecutive year, we are hosting the IDEA ZONE, with express presentations on topics that matter to you, right now. Some are fun—wine pairings with different beef cuts. Some are more fun—sparkling wine pairings. But many are informative and crucial to doing business in today’s time—the Affordable Care Act is coming, y’all.

2. Action in the aisles. Time and time again, we hear from EXPO attendees that one of the best things about the show is catching up with old friends and business associates. The restaurant business is a social one and we give you that opportunity to not only get things done, but also swap news with your peers.

1. One-Stop Shopping. Think of the biggest mall, selling only things useful to your business. Does it hurt that there will also be lots of food to try and lots of alcoholic beverages that need quality control volunteers? It’s a rough job, but someone has to do it. Might as well be you, right?

 

So, what are you waiting for? Register now!

EXPO 2013 is 57 days away! Are you registered to attend?

It’s the most exciting time of year for the Louisiana Restaurant Association! In New Orleans, August 3-5, thousands of restaurant owners, general managers, hoteliers and foodservice operators will convene at the Convention Center to see the latest, greatest innovations in cuisine, products and services designed to make you a more profitable operator. 

The 60th Louisiana Foodservice & Hospitality EXPO theme is "A Toast to Talent" and honors all the creative individuals that contribute to the stature and positive image of Louisiana’s culinary industry. Join the LRA for the Opening Ceremony, Saturday, August 3 at 10:30 a.m. in Hall I and meet the LRA’s Restaurateur of the Year and share in a champagne toast as we kickoff the EXPO.



Chef Cody Carroll of Hot Tails
Restaurant in New Roads represents
Louisiana in the Great American
Seafood Cookoff August 3 at
the Louisiana Foodservice
& Hospitality EXPO.
EX

Following the kick off, you can parade through the show behind a marching band over to the Great American Seafood Cookoff, where chefs from more than a dozen states will compete for the title of King or Queen of American Seafood.  This year, Louisiana’s chef is Cody Carroll from Hot Tails Restaurant in New Roads.

Don’t lose yourself in the excitement on day one and be sure to pace yourself, as there’s so much to see an do. The Idea Zone is back and in its second year, will feature an exciting line up of express presentations.

“The foodservice business is ever-changing and we want to help you stay current with up-to-date information on emerging trends, best business practices and professional development,” said Stan Harris, President/CEO, LRA.

From the Affordable Care Act and what it means to you to perfect pairings of beef and wine, how to build guest loyalty and getting the best from your staff to what you need to know about gluten-free menus, the IDEA Zone is where you’ll exchange experiences and make meaningful connections with your peers.

“The EXPO is focused on the culinary professionals, people working in restaurants looking for efficiency,” added Harris. “If you are an owner looking for new ideas on ways to market or manage their business and improve their profitability, the EXPO is the place to be.”

Register today!

Family at the core of many Louisiana restaurants

The summer edition of the Louisiana Restaurant Association's quarterly magazine, A La Carte, will hit mailboxes this week. On the cover is Keith and Nealy Frentz, owners of Lola Restaurant in Covington, who will be representing Louisiana in the Great American Seafood Cookoff on Saturday, August 11 at the Louisiana Foodservice & Hospitality EXPO in New Orleans at the Convention Center. Their story leads the feature article, "Couples in the Kitchen."

Many restaurants in Louisiana are owned and operated entirely or, in part by, members of a family. While these restaurants are common in our state with nearly 80 percent being family owned, it’s almost the exact opposite from the other 49 states.

“Family restaurant businesses are a significant part of the cultural and culinary fabric of Louisiana, where family recipes are passed down, younger  generations can make their mark and the legacy and history of a lineage is carried on,” said Stan Harris, President/CEO of the Louisiana Restaurant Association.

Meet Keith and Nealy Frentz

Keith and Nealy Frentz own Lola Restaurant in
Covington, La. and will represent Louisiana
in the Great American Seafood Cookoff
at the Louisiana Foodservice & Hospitality EXPO
Saturday, August 11 in New Orleans.

On the Northshore of Lake Pontchartrain in the downtown area of Covington, sits a historic Old Train Depot made of brick. Since 2007, Keith and Nealy Frentz have operated a quaint 32-seat restaurant named Lola in a section of the depot, where they serve, on average, 160 guests a day during lunch and will do two turns of the dining room during dinner on Fridays and Saturdays. Uniquely, the kitchen is positioned parallel to the dining room and is inside an old caboose.

The couple, both graduates of Johnson and Wales—he at the Charleston campus and she in Rhode Island—found their way to the Northshore following Hurricane Katrina where they stayed with Keith’s parents. Keith, who is from Covington, took a part-time job at Dakota Restaurant while they awaited their fate at Brennan’s Restaurant on Royal Street where both had worked for several years prior to the storm. They met on the line in that famous kitchen.

For the Frentz’s, fate would intervene as the two were destined to run Lola and start their family North of New Orleans.

“A family friend owns the building and had lost their tenant,” said Keith. “The timing was perfect and we made the leap and opened our first place.”

During lunch on weekdays, the restaurant is very casual and guests order at the counter.  The two split kitchen duty—he handles the specials and she does the baking and sandwiches. The baking recipes that Nealy uses are those of her grandmother, who she said was an excellent baker. Nealy has also assumed most of the front and back of the house administrative responsibilities.

On Friday and Saturday evenings, the restaurant takes on a fine dining persona and becomes one of Covington’s more notable establishments for cuisine that isn’t easy to come by in the area.

“We could have a much more adventurous menu if our restaurant was in New Orleans,” said Nealy. “The lunch service is quick and diners are in and out in about 45-minutes. During weekend dinner service they tend to want the same turnaround time, which isn’t as practical as the menu is more complex and time consuming.”

Of all the challenges they’ve encountered, balancing work and family presents the biggest. Their daughter was born in 2008 and as a result, the couple hired some help so that Nealy could spend more time with her. The couple is expecting their second child in early 2013.

Where do they see themselves in the next five years?

“We would like to open a second location or move into a bigger restaurant space,” said Keith.

Nealy’s responded, “I hope we are still in business. Owning a restaurant is stressful and there are a lot of unknowns. I just hope we can sustain and maybe expand the business.”

Nealy and Keith Frentz take top place in the Louisiana Seafood Cookoff
at the New Orleans Wine and Food Experience in May. They will represent
Louisiana on the national stage at the Great American Seafood Cookoff.

They are on the right track to making a lasting impression on diners on the Northshore and have garnered positive media attention in recent years. Recently, the couple competed for the second consecutive year in the Louisiana Seafood Cook-Off held at the New Orleans Wine & Food Experience. In 2011, they placed third, but this year, with a Des Allemands catfish dish, they took the top spot.

As the reigning King and Queen of Louisiana Seafood, Keith and Nealy will compete for that title at the national level at the Great American Seafood Cook Off, Saturday, August 11 at the Louisiana Foodservice and Hospitality EXPO in New Orleans.

When asked why they are members of the Louisiana Restaurant Association, they paused, looked at each other and said, “the Workers’ Comp program.” He went on to add that he couldn’t understand why any restaurant owner wouldn’t take part in the association that represents their best interests and is there when you need them.

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.

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.