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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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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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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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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