GREAT AMERICAN SEAFOOD COOK OFF
www.greatamericanseafoodcookoff.com  

Press Contact: Shea Communications

Richard Shea (917) 584-3542

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JIM SMITH OF ALABAMA WINS FIRST PLACE AT

GREAT AMERICAN SEAFOOD COOK-OFF IN NEW ORLEANS

Chef Smith Edges Tops Chefs From Around The U.S.

 to Become King of American Seafood

NEW ORLEANS (August 6, 2011) – Chef Jim Smith, executive chef of the Alabama Governor’s Mansion, took first place at the eighth annual Great American Seafood Cook-Off in New Orleans today.  He impressed the judges with a dish titled “Late Summer Alabama Bounty” that featured sous vide shrimp and marinated crab with garam masala, scented yellow squash puree, farmers market lady peas, bacon-peach relish and Spanish basil oil.

The event, sponsored by the National Oceanic Atmospheric Administration (NOAA) and presented by the Louisiana Seafood Promotion & Marketing Board, is known for pitting up-and-coming chefs against recognized culinary greats from throughout the United States. The chefs were asked to create unique dishes with domestic seafood, and utilize fish that’s native to their home states. Prior winners include John Currence of City Grocery in Oxford, MS and John Besh of Restaurant August in New Orleans.

“We congratulate Chef Smith on an extraordinary win and we’re proud to have him serve as an ambassador for domestic and sustainable seafood,” said Ewell Smith, executive producer of the Cook-Off and executive director of the Louisiana Seafood Promotion & Marketing Board. “The competition was very close this year and each one of our chefs demonstrated extraordinary culinary talents with an array of sustainable seafood from throughout the country.”

The 2010 King of American Seafood Chef Dean Max, executive chef at 3030 Ocean in Ft. Lauderdale, FL crowned Chef Smith King of American Seafood during the official awards presentation.  Chef Bud Gruniger of North Carolina earned second prize with a red drum creation, and Chef Scott Anderson of New Jersey took home third prize with a dish featuring New Jersey fluke.

NOAA’s Fisheries Service is the annual event’s chief sponsor and uses the cook-off to highlight – to American seafood consumers – the agency’s commitment to a healthy marine environment and improving the nation’s domestic seafood supply. 

“At NOAA, we emphasize that U.S. seafood is healthy, safe, and good for you,” said Eric Schwaab, NOAA Fisheries Assistant Administrator. “Events such as the annual Seafood Cook-off are a terrific way to bring that message right to the public, especially those folks interested in new and creative ways to prepare seafood.”

Kevin Roberts, a chef/restaurant owner from Southern California and host of BBQ Pitmasters on TLC, co-hosted the Great American Seafood Cook-Off with John Folse, the chef known as Louisiana’s Culinary Ambassador to the World.

 Judges of the 2011 competition were: Chef Rick Moonen, an advocate for sustainable seafood, restaurateur, cookbook author and finalist in Top Chef Masters; Laura McIntosh, host of traveling cooking show Bringing It Home; Chef Roland Schaefer of the American Academy of Chefs; Patricia Mack of Gayot.com; Melissa Kogut, executive director of the Chefs Collaborative, and Will Blunt, managing editor of StarChefs.com.

Earlier this year, organizers of The Great American Seafood Cook-Off encouraged states to hold a qualifying round or appoint a chef to compete in the event.  There were chefs representing 14 states such as: Alabama, Alaska, Florida, Illinois, Kentucky, Louisiana, Maine, Mississippi, New Jersey, North Carolina, Oregon, South Carolina, Texas and West Virginia. The 2011 Great American Seafood Cook Off is endorsed by the National Restaurant Association and will be audited by the National Fisheries Institute.

Past winners of the Great American Seafood Cook Off are Dean Max of 3030 Ocean in Fort Lauderdale, FL; Tory McPhail of Commander’s Palace in New Orleans; John Currence of City Grocery in Oxford, MS; Tim Thomas of the Ocean Forest Golf Club in Sea Island, GA; Justin Timineri, Executive Chef for the Florida Department of Agriculture and Consumer Services; Randy Evans of Brennan’s of Houston, and John Besh of Restaurant August in New Orleans. 

Great American Seafood Cook Off sponsors include NOAA and FishWatch, Loubat Food Service Equipment, The Louisiana Restaurant Association, LouisianaTravel.com, Budweiser, Southwest Cargo, Tabasco, and Whole Foods Market.  The event also receives support from the National Fisheries Institute, Gulf and South Atlantic Fisheries Foundation, Louisiana Seafood Promotion and Marketing Board and Louisiana Department of Wildlife and Fisheries, Royal Sonesta Hotel, Waterford Crystal, Hammer Stahl, Bayou Classic Cookware. A special thanks also to media sponsors, Culinary Concierge, Gulfscapes Magazine, Louisiana Cookin’ and Louisiana Public Broadcasting.

More information is available at www.GreatAmericanSeafoodCookoff.com.

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 Where does the cook-off take place?

The cook-off takes place at the Morial Convention Center in New Orleans, in Hall J, alongside the Louisiana Restaurant Association Food Service Expo. The cook-off is open to the public, but the Expo is open to food service professionals only.

What time does the cook-off begin?

The cook-off opening ceremonies are at 11:30 a.m. and the chefs will cook throughout the day with closing ceremonies and winner being annouced at 4:30 p.m.

 How much does it cost to get into the cook-off and where do I purchase tickets?

Entry into the cook-off is $5.  You can purchase tickets at the door or in advance at area Whole Food Markets.

5600 Magazine St., New Orleans, LA 70115

3420 Veterans Blvd., Metairie, LA 70002

7529 Corporate Blvd., Baton Rouge, LA 70809

Please note: This will allow you into the cook-off area only, not the EXPO.

Will there be food served?

Guests of the cook-off will be able to enjoy some seafood sampling, complimentary water, snacks from Whole Foods and Budweiser Beer (for those guests who are over 21).  This will only be samples, so guests seeking additional fare will be able to purchase food at the Jazz Cafe located in the hall of the convention center.

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CHEFS FROM AROUND U.S. WILL VISIT NEW ORLEANS

FOR EIGHTH ANNUAL GREAT AMERICAN SEAFOOD COOK-OFF

Chef & TV Personality Kevin Roberts to MC Along with Chef John Folse

NEW ORLEANS (July 21, 2011) –  Chefs representing more than a dozen states will gather in New Orleans on August 6^th to compete in the eighth annual Great American Seafood Cook-Off.  The event, sponsored by the National Oceanic Atmospheric Administration (NOAA) and presented by the Louisiana Seafood Promotion & Marketing Board, is known for pitting up-and-coming chefs against recognized culinary greats from throughout the United States. Prior winners include John Currence of City Grocery in Oxford, MS and John Besh of Restaurant August in New Orleans.

“The Great American Seafood Cook-Off has long drawn incredibly talented chefs and I am excited about the talented line-up we have competing this year,” said Ewell Smith, executive producer of the Cook-Off and executive director of the Louisiana Seafood Promotion & Marketing Board.  “As we  celebrate the talents of these chefs we will also underscore the importance of utilizing domestic seafood at home and requesting domestic seafood when dining out.”

John Folse, the chef known as Louisiana’s Culinary Ambassador to the World, will co-host the Great American Seafood Cook-Off with Kevin Roberts, a chef and restaurant owner from Southern California who acts as host for BBQ Pitmasters on TLC.

NOAA’s Fisheries Service is the event’s chief sponsor and uses the cook-off to highlight – to American seafood consumers – the agency’s commitment to a healthy marine environment and improving the nation’s domestic seafood supply. 

“At NOAA, we emphasize that U.S. seafood is healthy, safe, and good for you,” said Eric Schwaab, NOAA Fisheries Assistant Administrator. “Events such as the annual Seafood Cook-off are a terrific way to bring that message right to the public, especially those folks interested in new and creative ways to prepare seafood.”

Chef Dean Max, executive chef at 3030 Ocean in Ft. Lauderdale, FL, was crowned King of American Seafood at last year’s Cook-Off and will be on-hand in 2011 to crown this year’s winning chef.  He will also do cooking demos throughout the day.

Earlier this year, organizers of The Great American Seafood Cook-Off encouraged states to hold a qualifying round or appoint a chef to compete in the event.  There are currently 14 chefs registered representing such states as Alabama, Alaska, Florida, Illinois, Kentucky, Louisiana, Maine, Mississippi, New Jersey, North Carolina, Oregon, South Carolina, Texas and West Virginia. The 2011 Great American Seafood Cook Off is endorsed by the National Restaurant Association and will be audited by the National Fisheries Institute.

 Judging the 2011 competition are: Patricia Mack, food journalist and regional editor for Gayot.com; Chef Rick Moonen, an advocate for sustainable seafood, restaurateur, cookbook author and finalist in Top Chef Masters; Laura McIntosh, host of traveling cooking show Bringing It Home; Chef Roland Schaefer of the American Academy of Chefs; Melissa Kogut, executive director of the Chefs Collaborative, and Will Blunt, managing editor of StarChefs.com.

  The Great American Seafood Cook Off will take place on Saturday, August 6^th at the Ernest N. Morial Convention Center in New Orleans during the Louisiana Foodservice Expo.   The Cook-Off is open to the public and tickets are $5 and can be purchased at the door.  Opening ceremonies begin at 11:30 a.m. and closing ceremonies will be at 4 p.m.  Participating chefs will create unique dishes with domestic seafood, and utilize fish that’s native to their home state.  

Prior winners of the Great American Seafood Cook Off include Dean Max of 3030 Ocean in Fort Lauderdale, FL; Tory McPhail of Commander’s Palace in New Orleans; John Currence of City Grocery in Oxford, MS; Tim Thomas of the Ocean Forest Golf Club in Sea Island, GA; Justin Timineri, Executive Chef for the Florida Department of Agriculture and Consumer Services; Randy Evans of Brennan’s of Houston, and John Besh of Restaurant August in New Orleans. 

Great American Seafood Cook Off sponsors include NOAA and FishWatch, Loubat Food Service Equipment, The Louisiana Restaurant Association, LouisianaTravel.com, Budweiser , Southwest Cargo, Tabasco, and Whole Foods Market.  The event also receives support from the National Fisheries Institute, Gulf and South Atlantic Fisheries Foundation,, Louisiana Seafood Promotion and Marketing Board and Louisiana Department of Wildlife and Fisheries, Royal Sonesta Hotel, Waterford Crystal, Hammer Stahl, Bayou Classic Cookware,  A special thanks also to media sponsors, Culinary Concierge, Gulfscapes Magazine, Louisiana Cookin’ and Louisiana Public Broadcasting.

More information is available at www.GreatAmericanSeafoodCookoff.com.

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Earlier this year, organizers of The Great American Seafood Cook-Off encouraged states to hold a qualifying round or appoint a chef to compete in the event.  There are currently 13 chefs registered representing such states as Alabama, Alaska, Florida, Illinois, Kentucky, Louisiana, Mississippi, New Jersey, North Carolina, Oregon, South Carolina, Texas and West Virginia. The 2011 Great American Seafood Cook Off is endorsed by the National Restaurant Association and will be audited by the National Fisheries Institute.

Judging the 2011 competition are: Chef Rick Moonen, an advocate for sustainable seafood, restaurateur, cookbook author and finalist in Top Chef Masters; Laura McIntosh, host of traveling cooking show Bringing It Home; Chef Roland Schaefer of the American Academy of Chefs; Melissa Kogut, executive director of the Chefs Collaborative, and Will Blunt, managing editor of StarChefs.com.

The Great American Seafood Cook Off will take place on Saturday, August 6^th at the Ernest N. Morial Convention Center in New Orleans during the Louisiana Foodservice Expo.   The Cook-Off is open to the public and tickets are $5 and can be purchased at the door.  Opening ceremonies begin at 11:30 a.m. and closing ceremonies will be at 4 p.m.  Participating chefs will create unique dishes with domestic seafood, and utilize fish that’s native to their home state.

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Click the link below to sign up for a chance to win a trip to New Orleans to see this year’s cook-off up close and personal, including airfare, hotel stay and more! Deadline for entries is July 21.

http://www.neworleansonline.com/promos/2011/greatamericancookoff/index.html

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The 2011 Great American Seafood Cook-Off will take place on August 6 in New Orleans.  Check back for updates on participating chefs.

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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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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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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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