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And The Winner Is… Chef John Currence
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." CLICK TO READ MORE. It's getting hotter! The Louisiana Seafood Promotion & Marketing Board (LSPMB) and NOAA (National Oceanic and Atmospheric Association) present the Fifth Annual Great American Seafood Cook-Off Aug 2-3 at the New Orleans Morial Convention Center within the Louisiana Foodservice EXPO and the Gulf Coast Seafood Pavilion. One of America’s most prestigious culinary competitions, one chef and one state will walk away with the title of King of American Seafood. Governor Jindal issued the challenge for states to send us their best chef and most delicious domestic sustainable seafood. Just by making it to the big show, fourteen chefs have already proven their merit. Washington, D.C. takes a stand on the issue of sustainability by sending along Barton Seaver from NOAA. Andre Bienvenu of the renowned Joe’s Stone Crab will be showcasing all that Florida is ‘cracked’ up to be, while Paul Anders of Colorado’s acclaimed Sweet Basil Restaurant will bring Rocky Mountain pride to the Crescent Ciy. Everything big comes from Texas, so Mark Holley of Pesce Restaurant will lasso some jumbo shrimp to the plate. Alaska’s Rob Kinneen of Orso will “sock” it to us with the finest salmon, but watch your left as Joel Sardinha of The Left Bank in North Carolina can pack in the flavor with freshly caught spotted sea trout. Having graced the kitchen of the White House, Tafari Campbell is ‘well-seasoned’ to give us Maryland blue crab as we’ve never tasted it before, and renowned chef John Currence is prepared to show what makes Mississippi’s City Grocery restaurant such a hot spot. Then there is always the home-boy or girl chef to spice it up and in this case, Brian Landry of the famed Galatoire’s restaurant will have all watching him for local Louisiana flair. These are just nine of the fantastic competitors, and there will be five more magnificent chefs giving them a run for their money. [Dean Thomas, Barona Valley Ranch &Casino, California; Michael Taylor, Sazerac, Illinois; Jasper Mirabile, Jr., Jasper’s Restaurant, Kansas; Michael Riggs, Bowling Green Technical College, Kentucky; and Peter Fischbach, Gourmet Dining Service, New Jersey.] But, only five of these five star chefs will survive day one and go on to compete for the top prize on day two! Day one will be action packed with 14 chefs on stage as well as cooking demonstrations from guest chefs. For the five finalists, day two holds another set of challenges as mystery ingredients are introduced and cook times are reduced as the chefs prepare a dish that the home cook can easily recreate. NOAA Fisheries Director Bill Hogarth, an event sponsor, commented, “I strongly believe that American seafood is, by far, the finest. Our marine fisheries management system is as unique as our nation and it works. If American seafood is on the market, you can be sure that it is being managed in a sustainable manner.” From Sea to Shining Sea, chefs will be going all American at the Great American Seafood Cook-Off.
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. The highlight of the opening ceremony was the announcement of the six finalists from Day 1 who would compete for the title of King or Queen of American Seafood. The nineteen chefs were on pins and needles. John Connelly, president of National Fisheries Institute and auditor for the event, called out the states: Alaska, California, Georgia, Hawaii, Louisiana, and Massachusetts. He explained that the challenge for Day 2 was to cook a home-style dish for today’s busy home cook in just forty-five minutes. CLICK HERE TO READ THE FULL STORY
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. CLICK HERE TO READ THE FULL STORY
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. Click here for the full story!
Louisiana's Chef John Besh Wins 2004 Great American Seafood Cook-Off
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Chefs Sizzle, Everybody Wins!
Chef from Exotic Florida Coast
Texas Wins Big in 2005