Chef Brian Landry of Galatoire’s Is King of Louisiana Seafood
Saturday’s premiere of the Louisiana Seafood Cook-Off, presented by the Louisiana Seafood Promotion and Marketing Board (LSPMB), was a seafood lover’s dream. Twelve of the state’s most talented chefs designed culinary delights featuring the main ingredient, Louisiana seafood. After the judges’ scores were tallied, Chef Brian Landry assisted by Chef Heather Young of Galatoire’s in New Orleans and Baton Rouge were the winning team with their Sautéed Cobia with Louisiana Crab Butter. Second place was Chef Phil O’Donnell of O’ Donnell’s Restaurant in Ponchatoula with his Mojo Louisiana Gulf Shrimp and Panko Crusted Louisiana Crab Cake. Third place was Chef Brian Smith assisted by Chef Eric Mark of Randol’s Restaurant in Lafayette with their Kocho Crusted Louisiana Gulf Grouper.
