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

In keeping with a tradition now entering its eighth year, the Louisiana Seafood Cook-Off will take place at the New Orleans Wine and Food Experience (NOWFE) in New Orleans, Saturday, May 23, 2015 at 11 a.m. at the New Orleans Morial Convention Center. 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); Chef Cody Carroll of Hot Tails (2013); and reigning king, Chef Aaron Burgau of Patois.

The winner of the Louisiana Seafood Cook-Off will go onto to represent Louisiana in the Great American Seafood Cook-Off, Saturday, August 8, 2015 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 Friday, April 10, 2015 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 17, 2015.

For details and entry form, click here.  Please return your completed form to Tiffany Hess to thess@crt.la.gov by April 10, 2015

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. 

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.

Lt. Governor to address LRA members of the Bayou Chapter Tuesday

You may have seen the great news last week—Louisiana set a tourism record with 27.3 million visitors in 2013. Thanks in part to the success of the Super Bowl and other events held last year, travelers spent a total of $10.8 billion enjoying our riches of indigenous cuisine, accommodations and attractions.

National Tourism Week was last week and as Lt. Governor Jay Dardenne toured the state, he shared the message far and wide that Louisiana is the place to come and have the time of your life. Tourism creates jobs for Louisiana residents and also has a positive impact on the state’s economy.

The LRA Bayou Chapter will host its May membership meeting on Tuesday, May 13 at The Foundry in Thibodaux, where Lt. Governor Dardenne will be the featured speaker.

As the Lt. Governor, Dardenne heads the Dept. of Culture, Recreation and Tourism, which includes State Parks, the State Museum System, the State Library, the Arts, the Louisiana Seafood Promotion and Marketing Board and Volunteer Louisiana.

To attend, contact Courtney Waguespack at cwaguespack@lra.org. 

LRAEF Louisiana Seafood ProStart Student Invitational Winners Announced

The Louisiana Restaurant Association Education Foundation (LRAEF) hosted the 13^th Annual Louisiana Seafood ProStart^® Student Invitational, March 25-26, 2014 at the New Orleans Morial Convention Center. The Invitational showcased the culinary and academic talents of students from 20 high schools across Louisiana, and featured two primary components: the Culinary Competition and the Management Competition. This was the second of a multi-year relationship with the Louisiana Seafood Promotion & Marketing Board, the competition’s title sponsor, and was represented by Lt. Governor Jay Dardenne, who addressed the students, teachers and parents during the awards ceremony.

During the Culinary Competition, teams demonstrated their knife skills, poultry fabrication and creative abilities through the preparation of a three-course meal in 60 minutes, consisting of a soup, salad or appetizer; an entrée with a protein, vegetable and starch; and a dessert. All teams’ menus had to feature at least one type of the six Louisiana seafood species.

Lt. Governor Jay Dardenne, LRAEF Chair Helen LeBourgeois
and LRA President/CEO Stan Harris with Culinary
Competition winners Lakeshore High School's ProStart team.

The winner of the Culinary Competition was Lakeshore High School in Mandeville, led by instructor Judy Achary and students Matthew Bertucci, Yenifer Fuentes, Alma Hagans, Hunter Trahan and alternate, Tatiana Joseph. The second place team was West Feliciana High School in St. Francisville, led by instructor Amy Dreher and students Elizabeth Ritchie-Fudge, Zachary Lester, Amanda Mangham and Ian Moreau. The third place team was Ascension Parish- Dutchtown High School in Geismar, led by instructor Traci Martin and students Haley Thompson, Kyong Soo Han, Tyler Moore, Kathryn Sappe and alternate, Autumn Lee.

Lakeshore’s winning menu was: appetizer- crab-stuffed avocado served over a bed of arugula, topped with tangy vinaigrette; entrée-seared shrimp and Andouille sausage in a Cajun sauce with creamy grits; and dessert-Black and Gold parfait: creamy peanut butter mousse, layered with rich chocolate pudding and banana sauté, topped with peanuts and a brûléed banana fan.

Teams participating in the Management Competition demonstrated their knowledge of the restaurant and foodservice industry by developing a new restaurant concept proposal, creating a visual display, delivering a verbal presentation to a panel of judges and applying critical thinking skills to challenges managers face in day-to-day operations.

Hammond High Magnet School's ProStart team takes top
place in Management Competition, with Lt. Gov.
Jay Dardenne, LRAEF Chair Helen LeBourgeois & LRA
President/CEO Stan Harris. 

The winner of the Management Competition was Hammond High Magnet School, led by instructor Angie Drago and students Todreion Amos, Sarah Davis, Courtney Edwards, Julia Lassalle and alternate, Jemario Rheams. The second place team was North Vermilion High School in Maurice, led by instructor Phyllis Bonhagen and students Sydney Thibodeaux, Lane Broussard, Jessica Doiron, Jamie Montet and Lindsey Morris. The third place team was Rayne High School, led by instructor Kandice Dequeant and students Phillip Broussard, Alyssa Billings and Natalie Breaux. 

Hammond’s winning restaurant concept was “Take 2,” a family restaurant, serving American cuisine inspired by some of America’s favorite movies.

Lakeshore High School and Hammond High Magnet School will represent Louisiana in the National ProStart Invitational in Minneapolis, Minn. May 3-5, 2014.

New this year, were additional awards that recognized schools for their individual achievements in various categories within the two competitions.

Culinary:

• Knife Skills Award: Hammond High Magnet School, instructor Angie Drago
• Safety & Sanitation Award: Slidell High School, instructor Stephen Aucoin
• Judges’ Pick- Appetizer: West Feliciana High School, whose team prepared a fried softshell crab, tomato confit and arugula sandwich, with fried capers and cornichon mustard. Instructor is Amy Dreher.
• Judges’ Pick- Entrée: Salmen High School, whose team prepared seared Louisiana Gulf trout, with sautéed green beans and a root vegetable hash, topped with a classic Meunière sauce. Instructor is Allison Armand.
• Judges’ Pick- Dessert: Mandeville High School, whose team prepared New Orleans bread pudding, layered with vanilla-poached Louisiana strawberries, blueberries and blackberries, finished with freshly whipped cream. Instructor is Carolyn Senac.

The courses chosen by the judges will be interpreted and served to the guests at the LRAEF’s annual Five Star Futures Gala Saturday, August 2, 2014 at the Hilton New Orleans Riverside.

Management:

• Judges’ Award- Restaurant Concept: Donaldsonville High School, instructor Angela Amedee
• Judges’ Award- Critical Thinking: Slidell High School, instructor Stephen Aucoin
• Judges’ Award- Visual Display: Sulphur High School, instructor Cassady Hickingbottom
• Judges’ Award- Verbal Presentation: Fontainebleau High School, instructor Stacey Russell

The 2014 LRAEF Louisiana Seafood ProStart Student Invitational Sponsors include: Louisiana Seafood, Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Performance Foodservice Caro, Atmos Energy, Louisiana Culinary Institute, Drago’s Seafood Restaurant, New Orleans Wine and Food Experience, Raising Cane’s, Louisiana Gas Association, Whole Foods, Entergy, Chef Paul Prudhomme’s “Sea of Hope,” Centerplate, Coca-Cola, Community Coffee, Custom Apparel, Ecolab, Freeman Decorating, Generations Hall and the New Orleans Morial Convention Center.

ProStart is a two-year comprehensive culinary management course for juniors and seniors in high school with two primary outcomes: to prepare students for higher education and to train students to go directly to work in Louisiana’s foodservice industry. The LRAEF pairs ProStart students and LRA members together in a mutually-beneficial relationship. Students are required to complete a 400-hour work internship, thus providing hands-on training. Many of LRA members serve as mentors to ProStart students. 

ProStart competitors to experience Louisiana Seafood Showcase

More than 200 Louisiana high school juniors and seniors in the ProStart program will convene in New Orleans for the Louisiana Seafood ProStart Student Invitational, March 25-26 to compete for $1.2 million in scholarship opportunities. For the second consecutive year, Louisiana Seafood is the title sponsor of the event produced by the Louisiana Restaurant Association Education Foundation (LRAEF), which stipulates that teams incorporate at least one of the six seafood species into their appetizer or entrée in the Culinary Competition, and include seafood into their menu as part of their restaurant concept in the Management Competition.

“We have such talented young culinarians in the Louisiana ProStart program,” said Alice Glenn, LRAEF Executive Director. “When they are tasked with using Louisiana seafood in their dishes, we’ve seen incredibly beautiful and deliciously creative cuisine, although, Louisiana seafood has long been a favorite protein by competitors in previous years.”

To further the Louisiana Seafood brand with the industry’s up-and-coming rising stars, the Louisiana Seafood Promotion and Marketing Board is also sponsoring the Louisiana Seafood Showcase Dinner on the evening of March 25 for competitors.  The showcase features six notable chefs who will use one of the six Louisiana seafood species—crab, alligator, oyster, shrimp, crawfish and finfish—in a signature dish.

“The students will have the opportunity to taste Chef John Folse’s crawfish etouffee and Chef Peter Sclafani’s shrimp and grits,” added Glenn. “The chefs will also be there to speak with the students about why Louisiana seafood is superior to seafood from elsewhere.”

In addition to crawfish etouffee and shrimp and grits, the menu includes: blackened redfish burgers by Chef Austin Kirzner of Red Fish Grill, Drago’s Restaurant’s famed charbroiled oysters, crabmeat cheesecake by Chef Jason Ameen of Palace Café and alligator sauce piquante by Chef Brian Landry of Borgne, a John Besh Restaurant.

These Louisiana Restaurant Association (LRA) members have supported ProStart program since its inception and regularly mentor, volunteer and participate in fundraisers that benefit the LRA Education Foundation.

“Each student will receive a commemorative Louisiana Seafood Showcase Dinner Recipe Book to recreate these dishes,” said Glenn. “We are so fortunate to live in Louisiana and have such a bounty of indigenous seafood options to inspire our world-renowned culinarians.” 

Karen Profita named as Executive Director of Louisiana Seafood Promotion & Marketing Board

A Baton Rouge radio show host, and former President and CEO of the Baton Rouge Capital Area United Way, Karen Profita, has joined the Louisiana Seafood Promotion and Marketing Board as the new executive director.

Ending a three-month search to replace former Seafood Board executive director Ewell Smith, Louisiana Lt. Governor Jay Dardenne has announced the signing of Profita as the new executive director representing the states 12,000 fishermen, as well as seafood processors of crab, crawfish, finfish, shrimp and oysters.

In an email to seafood board members he said, “I am pleased to announce that Karen Profita has accepted the position as Executive Director of the Louisiana Seafood Promotion & Marketing. I am happy to have Karen on board and hope you will join me in welcoming her to this new assignment.”

Profita currently is the principal of her own Baton Rouge firm, KJP Impressions.

Profita currently is the principal of her own Baton Rouge firm, KJP Impressions. The company assists in developing business skills, presentation confidence and the professional appearance necessary for success. She also hosts a weekly local radio program offering a broad range of lifestyle information and tips.

Her firm was responsible creating the Woman’s Hospital Annual Campaign radiothon, which raised more than $42,000.

Previously she was President and CEO of the Baton Rouge Capital United Way. During her leadership she assisted in turning around the image after the organization faced a crisis of donor confidence. She has also served as a Sr. Vice President for the Childrens Miracle Network.

During the search assistant director Kristin McLaren has headed the Seafood Board’s day-to-day operations.

“I am thrilled to have this opportunity to work with all of you,” said Profita who was hired by the Lt. Governor in an email to her new board. “In the coming weeks I would like to spend some time with each of you to understand your goals and objectives for Louisiana Seafood. In the meantime please let me know if there is anything I can do for you.”

Profita, is a graduate of Louisiana State University, and holds a Masters in Health Service Administration from the University of St. Francis in Chicago.  She will start immediately in her new position.

Vermilion Bay Sweet White Shrimp Gumbo Pack First Louisiana Certified Wild Seafood Product

In Cajun country it is all the about gumbo, especially seafood gumbo. Experienced chefs, at home or in restaurants, know a key ingredient in a seafood gumbo is having a proper sized fresh Louisiana wild caught shrimp with a fantastic flavor – guaranteed.

To meet an ever-increasing demand for fresh, quality gumbo-sized shrimp, the Port of Delcambre and Delcambre Direct Seafood program have introduced the first product in the state carrying the “Certified Authentic Louisiana Wild Seafood” – the Vermilion Bay Sweet White Shrimp gumbo pack. The 70-90 count (pieces per pound) is the perfect size for a wide variety of uses including gumbo, fettuccini, po’boys and pastas.

 

“This Louisiana Certified Wild Seafood product is the first step in elevating the Louisiana Seafood Brand to the status achieved by the Idaho Potato or Alaska Salmon,” said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board, whose organization partnered with the Louisiana Department of Wildlife and Fisheries to establish the program. “The Vermilion Bay shrimp retail gumbo packs will open doors for others to follow.”

The  project, conceived by Louisiana State University Agricultural Center ( LSU AgCenter) and Louisiana Sea Grant marine extension program, was designed to bring a locally branded product to the marketplace.

“Vermilion Bay Sweet White gumbo shrimp pack will contain no sodium tripolyphosphate or STP,” explained Thomas Hymel of LSU AgCenter/Sea Grant. “STP is a chemical that is widely used in the seafood industry in raw frozen product as an aid to prevent product moisture loss during the thawing process. We wanted this shrimp pack to be just like if you bought the shrimp fresh off the boat and peeled them yourself … with nothing added but shrimp.”

“Boutique” Project

The demonstration project was based on an idea that small “boutique” processors across the state could benefit from the farm-to-market movement, where local products are sought.”

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.

Great American Seafood Cook-off: 4-H Edition 2013

Sensational Seafood – The Healthy Way!

The Louisiana Seafood Promotion & Marketing Board and LSU AgCenter invites 4-Her’s from across the country to show off their culinary prowess at the 3rd annual Great American Seafood Cook-off:4-H Edition high school 4-H competition on Sunday, August 4, 2013, at the Louisiana Foodservice and Hospitality EXPO at the New Orleans Morial Convention Center, New Orleans, Louisiana.

Eight teams of two to four contestants will compete for the title of 4-H Kings/Queens of Seafood.  The theme for this year’s event will be “Sensational Seafood – The Healthy Way.” Competitors will prepare dishes that highlight USA Domestic Seafood in a healthy way.  Dishes must contain 500 or fewer calories per serving. 

This contest is geared for high school (9^th-12^th grades) 4-H youth, who are interested in pursuing a career in the food service industry and have a general knowledge of cooking and food safety practices in the kitchen. The goal of this competition is not only to highlight the exceptional skills of 4-H youth from different states focusing on nutrition, food safety and presentation skills, but to promote workforce development by giving youth an up close and personal view inside the food service industry.

 

This contest promotes positive public awareness of the importance of consumers using fresh seafood at home with their favorite recipes to support the seafood industry. The contest will also highlight recipes that are healthy and easily replicated at home. Participating teams are also encouraged to include their state commodities in the dishes they present.

Not only will participants compete on the same stage as the professional chefs, but they will be given the opportunity to tour local farmer’s market venues in New Orleans and also sample some of the wonderful cuisine for which New Orleans is so famous. 4-H youth participants will have the opportunity to take a close look into the world of culinary arts by exploring both back-of-the-house operations as well as the front-of-the-house, where the chefs and service staff make magic happen.

       
The Louisiana Seafood Promotion & Marketing Board will give the first eight teams to register $500 to assist in travel costs.    

The winning team will take home the title of GASCO: 4-H Kings/Queens of Seafood and also receive awards from the Louisiana Seafood Promotion & Marketing Board, Louisiana 4-H, and National 4-H. 

For more information on this event, or to enter a team from your state, please contact Quincy L. Cheek with the LSU AgCenter at qcheek@agcenter.lsu.edu or 318-767-3969 or 318-623-5217.    

Louisiana seafood is not only delicious, but healthy

Hold the butter, batter and sauces! Louisiana seafood can be a stand-alone star of the plate. While a marinade or seasoning sprinkle complements the natural sweetness of the six species of Louisiana seafood—alligator, shrimp, crab, crawfish, finfish and oysters—the Louisiana Seafood Promotion and Marketing Board is challenging chefs to keep it healthy.

The contest Louisiana Seafood for Life is calling all restaurants! Chefs are invited to create a healthy menu item utilizing Louisiana seafood as the primary source of protein, then enter their recipe and information into the form here. Recipes must be under 600 calories and less than 20 grams of fat per serving.

“We take for granted the healthy benefits of Louisiana seafood,” said Ewell Smith, Executive Director of the LSPMB. “The bounty from our waters is an outstanding source of lean protein and omega-3’s.”

One might wonder, what is the incentive for a restaurant to create a healthy menu item using Louisiana seafood?

“Current trends point to diners seeking healthy options when eating out in restaurants,” said Wendy Waren, VP of Communications for the Louisiana Restaurant Association. “Secondly, there’s a huge potential financial benefit from participating in the Louisiana Seafood for Life program—a $10,000 in media advertising for the winning restaurant.”

How does a restaurant become a winner? The LSPMB will continually promote the program and highlight the online restaurant listings along with their menu items. The public will then vote on their favorite Louisiana Seafood for Life healthy seafood dish and the winner will reap the great reward of recognition and advertising in their market.

The promotion starts now and runs through November 30, 2012. Visit Louisianaseafoodforlife.com to sign up and learn more!