Louisiana Chef to Compete for National Title
On Saturday, August 6, eleven chefs from across the country will compete for the coveted title of America’s Best Seafood Chef. The 2016 Great American Seafood Cook Off will take place at New Orleans’ Ernest Morial Convention Center.
This year’s competition will feature inventive domestic seafood dishes highlighting unique regional cuisines and cooking styles from Alaska to Florida. Chef Blake Phillips will be preparing his Louisiana Seafood Cook Off winning Blackened Sous Vide Grouper, Fava Bean & Sweet Potato Puree, Corn, Crab, and Mirliton Slaw with Truffle. Each chef’s specialty will represent his state and culinary background. Started by the Louisiana Seafood Promotion and Marketing Board in 2004, the event promotes domestic, sustainable seafood sourcing.
This year’s chefs are:
Alabama – Chef Josh Quick, Odette
Alaska – Chef Colette Nelson, Ludvig’s Bistro
Arkansas – Chef John Munday, Samantha’s Tap Room
Florida – Chef Chris Sherrill, Flora-Bama
Louisiana – Chef Blake Phillips, Sage Restaurant
Massachusetts – Chef Peter McCarthy, EVOO
Mississippi – Chef Alex Eaton, The Manship
Oregon – Chef Beth Rossos, Bethy’s Catering
South Carolina - Chef Nicholas Huckabee, The Dunes Club
Texas - Chef Jimmy De La Cruz, The Woodlands Country Club
Utah - Chef Logen Crew, Current Fish and Oyster
The reigning champ, Alaska’s Beau Schooler will return to pass the crown. Visit GreatAmericanSeafoodCookoff.com for complete information on the dishes, competitors, judges and more for this year’s event.