FLORIDA CHEF DEAN MAX CROWNED KING OF AMERICAN SEAFOOD

By rlebreton | Published: August 10, 2010

FLORIDA CHEF DEAN MAX CROWNED ‘KING OF AMERICAN SEAFOOD’ at National Cook-Off in New Orleans

Alabama Chef Captures Second, Maine and New Jersey Chefs Tie For Third

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NEW ORLEANS, August 7, 2010 — America’s finest chefs showed their skills in seafood preparation today at the 2010 Great American Seafood Cook-Off, held in New Orleans for the seventh straight year. The event, which has featured both up-and-coming and celebrity chefs over the years, underscored the importance of cooking with domestic seafood and encouraged the use of products from sustainable fisheries. Read More »

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NATION’S FINEST CHEFS TO GATHER IN NEW ORLEANS FOR GREAT AMERICAN SEAFOOD COOK-OFF

By admin | Published: July 16, 2010

Emmy-winning Conservationist Jeff Corwin and Chef John Folse Host Culinary Competition Emphasizing Domestic, Sustainable Seafood

NEW ORLEANS (July 16, 2010) –  Accomplished and up-and-coming chefs from throughout the United States will gather in New Orleans on August 7 to compete in the 2010 Great American Seafood Cook-Off, which is presented annually by the Louisiana Seafood Promotion & Marketing Board.

Emmy-winning wildlife conservationist Jeff Corwin, host of Animal Planet’s Jeff Corwin Experience and Food Network’s Extreme Cuisine will co-host the Cook-Off with Chef John Folse, who is often recognized as Louisiana’s Culinary Ambassador to the World.

Now in its seventh year, the Great American Seafood Cook-Off has become the most prestigious culinary seafood competition and has featured many ‘rising stars’ and celebrity chefs over the years. The event emphasizes the importance of cooking with domestic seafood and encourages the use of products from sustainable fisheries. Read More »

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Louisiana Chef Tory McPhail Crowned ‘King Of American Seafood’ Sixth Annual Great American Seafood Cook-Off

By admin | Published: July 23, 2009

America’s finest chefs showed their skills in seafood preparation at the 2009 Great American Seafood Cook-Off, held Saturday in New Orleans for the sixth straight year. The event, which has featured both up-and-coming and celebrity chefs over the years, underscored the importance of cooking with domestic seafood and encouraged the use of products from sustainable fisheries.

Tory McPhail, executive chef of Commander’s Palace in New Orleans, was crowned “King of American Seafood.” New Jersey’s Peter Fischbach, executive chef for Gourmet Dining Services at New Jersey Institute of Technology in Newark, captured second prize, while Alaska’s Patrick Hoogerhyde, executive chef of WildFin Seagrill in Anchorage took home third.

Sig Hansen, the commercial fishing captain who stars in the popular documentary television show Deadliest Catch, and Chef John Folse, who is often recognized as Louisiana’s Culinary Ambassador to the World, co-hosted the event. Read More »

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And The Winner Is… Chef John Currence. Fifth Annual Great American Seafood Cook-Off

By admin | Published: August 6, 2008

Congratulations to Mississippi’s Chef John Currence! He beat out 14 other prestigious chefs from across the nation to be crowned King of American Seafood at the 2008 Fifth Annual Great American Seafood Cook-Off! It was a spectacular battle between great culinary talents at the Louisiana Foodservice EXPO, but at the end of the two day contest, only Chef Currence became seafood royalty.  And that’s no title to take lightly.

The judges were ‘hooked’ by his Mississippi Redfish Courtboullion with Seafood Dirty Rice as he didn’t ‘scale’ back on authentic, unique flavors.  “Being home, cooking at home, and winning this award in New Orleans meant so much to my family here. Really though, what stands out about this competition was the great camaraderie that developed among the chefs. There were a lot of talented chefs in the room, and I was proud to be among them,” Currence said with a gleam.

TheGreat American Seafood Cook-Off, presented by the Louisiana Seafood Promotion and Marketing Board featured top chefs from around the nation cooking with domestic, sustainable seafood from their home state.  The competition is sponsored in part by the National Oceanic and Atmospheric Administration (NOAA).  “For the fifth year, NOAA was a proud sponsor of the Great American Seafood Cook-Off,” said Dr. James W. Balsiger, director of NOAA’s National Marine Fisheries Service.”Bringing together some of the best chefs in the nation, the cook-off showcases our messages of quality, sustainable domestic seafood from across the United States.” Read More »

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Chefs Sizzle, Everybody Wins!

By admin | Published: August 6, 2007

Tim Thomas, of Georgia, Crowned 2007 King of American Seafood

With the Brazilian sounds of Casa Samba vibrating in the huge hall and a performer dressed in tails dancing while expertly sliding wands of fire down her throat, the opening of the final day of the 2007 Great American Seafood Cook-Off could not have been hotter!

The Louisiana Seafood Promotion & Marketing Board (LSPMB) presented the fourth annual Cook-Off at Ernest N. Morial Convention Center in New Orleans on August 4 – 5. Select chefs from coast to coast showcased their art, the value of domestic seafood, and the simplicity of cooking seafood at home. Open to the public for the first time, Day 2 was all about the home cook. Read More »

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Chef from Exotic Florida Coast Crowned 2006 King of American Seafood

By admin | Published: August 6, 2006

The stage was set, the time was ripe, onlookers crowded the stage in anticipation of the Awards Ceremony for the 2006 Great American Seafood Cook-Off. It was Sunday afternoon in New Orleans and the event couldn’t have spoken more eloquently for domestic seafood.

On stage Master of Ceremonies Louisiana Chef John Besh peeled back the lip of the envelope, glanced out at the crowd, and announced (with all the expected panache), “And the winner of this year’s Great American Seafood Cook-Off is Chef Justin Timineri of Florida.”

Timineri shared the glory and the lime light with Joshua Butler, executive chef for the governor of Florida. Executive Chef Frank Brigtsen of Louisiana was also in the winners’ circle. Brigtsen held the second place trophy high and Executive Chef Tim Thomas garnered the third place trophy for the state of Georgia. Read More »

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Texas Wins Big in 2005

By admin | Published: August 6, 2005

NOAA’s Bill Hogarth Presents Trophies to Texas, California and Massachusetts Chefs Hogarth crowns Chef Randy Evans of Brennan’s of Houston as Seafood King at the 2005 Great American Seafood Cook Off. Randy’s Wild Caught Texas Shrimp with Biscuits and Gravy is quintessential East Texas cooking.

Clearly, local style and ingredients are what make these cook off chefs great. Randy says, “I’m a big supporter of local farmers, local produce, local shrimp; anything that’s local.” The executive chef for Brennan’s of Houston smiles from ear to ear and hoists his trophy.

Chef David LeFevre of Water Grill/Kings Seafood took home the Silver for his Slow Poached California White Sturgeon. He says diners are keenly interested in point of origin: “One thing that we like to do is to have a story behind the product. So guests are envisioning, hey, this is a guy (the fisherman) that really loves what he is doing.” Read More »

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Louisiana’s Chef John Besh Wins 2004 Great American Seafood Cook-Off

By admin | Published: August 6, 2004

NOAA’s Bill Hogarth Presents Trophies to Louisiana, Delaware and Maryland Chefs
New Orleans, LA – Chef John Besh of Restaurant August in New Orleans won the 2004 Great American Seafood Cook Off on Saturday, July 31, 2004. Besh competed against noted chefs from throughout America, each representing his or her state in the Great American Seafood Cook Off, which occurred at the Louisiana Foodservice Expo, and highlighted the quality and significance of domestic seafood.

John Connelly of the National Fisheries Institute oversaw a panel of distinguished judges including: Michel Richard of Citronelle and Robert Wiedmaier of Marcel’s in Washington DC; Greg Sonnier of Gabrielle in New Orleans; and Christopher Koetke of Kendall College of Culinary Arts in Chicago. William Hogarth of the National Oceanic and Atmospheric Administration (NOAA) presented trophies to the winners.

Delaware chef David Leo Banks placed second with a preparation of Pan Seared Wild Rockfish and Soft Shell Crab Tempura and Maryland’s Chef Rudy Speckamp secured third place with “Treasures of the Chesapeake.” Chefs were required to utilize only domestic seafood, and the event was especially designed to raise awareness of the superior quality of seafood that comes from American waters. Read More »

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