50 States, 50 Governors, 50 Chefs: Fifth Annual Louisiana Seafood Cook-off, August 2 Ad 3, 2008

On August 2 and 3, 2008, Louisiana is expecting "...a Heat Wave, a Tropical Heat Wave...but the Temperature is Rising and It Isn't Surprising..." being it is the 5th Annual Great American Seafood Cook-Off in New Orleans, supported by the National Oceanic Atmospheric Association. As one of the nation's most prestigious culinary events, the Great American Seafood Cook-Off seeks out top-level chefs from across the country to compete and prepare seafood dishes using sustainable and domestic fish and shellfish, showcasing the best culinary products from their state. Chefs representing all fifty states, chosen by the governor, are eligible to compete, but only the first twenty will be gearing up for the challenge! It is on a first come, first served basis! Already on the roster are Maryland's chef, Tafari Campbell, who has graced the kitchen of The White House; Louisiana's chef, Brian Landry of Galatoire's Restaurant; North Carolina's chef, Jeff Sanderling of The Sanderling Resort and Spa; California's chef, Dean Thomas of Barona Valley Ranch Resort & Casino; and Alaska's chef, Rob Kinneer of Hotel Captain Cook are just a few of the noteworthy participants.

On the first day of the cook-off, the chefs will strive to present their most sophisticated and delectable dishes. Just six finalists will move on to day two, when they will concentrate on making fresh domestic seafood easy and exciting for home cooks. The chefs will have just a short time to make a hearty home-style meal that even the most harried home chef could cook. At the end of the day, only one will be crowned King or Queen of American Seafood.

Hail to the past kings: Chef Tim Thomas from The Ocean Forest Club, Sea Island, Georgia; Chef Justin Timineri, Executive Chef for the Department of Agriculture of Florida; Chef Randy Evans of Brennan's Restaurant in Houston, Texas; and Chef John Besh of Besh Restaurant Group, New Orleans, Louisiana, bringing home the crown in the competition's first year. "We want people to really think about their seafood," said Chef John Besh, "about where it comes from. Events like this raise their awareness."

It is not only the winners that are the shining stars, but past competitors and judges who have attended and turned up the heat: Jasper White, Michel Richard, Paula Dean, Michael Gagn�, and Robert Wiedmaier.

The Louisiana Restaurant Association Foodservice Expo and The Southwest Gulf Coast Seafood Pavilion will host this seafood smack-down, with New Orleans' own distinguished chef and culinary face for the My Louisiana campaign, Chef John Besh, acting as Master of Ceremonies. Experience the amazing taste of American seafood and the unique preparations of the country's best and specially chosen chefs. With all those big name toques and bold seafood flavors, this is one cooking contest that's sure to boil over with fun.

Get ready for a serious showdown. Only one person is going to walk away victorious. This is where all of the serious candidates come to campaign...in a Louisiana cook-off, on August 2 and 3, 2008.

What could be more American than that?

For more details please visit the websites www.LouisianaSeafood.com and www.GreatAmericanSeafoodCookoff.com