From Sea To Shining Sea, The Fifth Annual Great American Seafood Cook-off Features Talented Chefs From Across The U.s.

New Orleans-In New Orleans on Aug. 2 and 3 the temperature will be rising as some of America's most talented chefs compete in the 5th Annual Great American Seafood Cook-Off, primarily sponsored by the National Oceanic Atmospheric Association (NOAA). Noted 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, domestic seafood and the best culinary products from their state.
Louisiana Governor Bobby Jindal issued a challenge to the governors of all 50 states to send their most prized chef to compete in the cook-off. Already on the roster are Alaska's chef, Rob Kinneen of Hotel Captain Cook; California's chef, Dean Thomas of Barona Valley Ranch Resort & Casino; Louisiana's chef, Brian Landry of Galatoire's Restaurant and Galatoire's Bistro; Maryland's chef, Tafari Campbell, who has graced the kitchen of The White House Mississippi's chef, John Currence of City Grocery; Kansas's chef, Jasper Mirabile of Jasper's Restaurant; and Texas's chef, Mark Holley of Pesce Restaurant.
On the first day of the cook-off, the chefs will strive to present their most sophisticated and delectable dishes. Only six finalists will move on to compete on day two, where mystery ingredients will be revealed and they will concentrate on making fresh domestic seafood dishes 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 prepare for their family. At the end of the day, only one chef will be crowned King or Queen of American Seafood.
The Louisiana Seafood Promotion and Marketing Board will present this seafood smack-down at the Louisiana Restaurant Association's Foodservice EXPO, alongside the Southwest Cargo Gulf Coast Seafood Pavilion at the New Orleans Morial Convention Center. Tickets to view the entire weekend of the cook-off can be purchased at the door for $10. This year's master of ceremonies is New Orleans' own distinguished chef and culinary face for the My Louisiana campaign, Chef John Besh. Experience the amazing taste of America's 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, talent and suspense.
"The Great American Seafood Cook-Off is in its fifth year now, and each year I see the competition get tougher and the list of participating states continues to grow," said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board. "Each state believes that they have the best sustainable, domestic seafood and chef. It will be up to the judges, though, to decide who really reigns as the king or queen."
Hail to the past kings: Chef John Besh of Besh Restaurant Group, New Orleans, who brought home the crown in the competition's first year; Chef Tim Thomas from The Ocean Forest Club, Sea Island, Ga.; Chef Justin Timineri, Executive Chef for the Department of Agriculture and Consumer Services of Florida; and Chef Randy Evans of Brennan's Restaurant in Houston, Texas.
It is not only the winners that are the shining stars, but past competitors and judges who have attended and turned up the heat: Chefs Paula Deen of the Lady & Sons Restaurant and Uncle Bubba's Oyster House in Savannah, Ga.; Michael Gagn� of the Robinhood Free Meetinghouse in Georgetown, Maine; 2007 James Beard Award recipient, Donald Link, of Cochon Restaurant and Herbsaint Bar and Restaurant in New Orleans; and 2007 and 2008 James Beard Foundation Award recipient, Michel Richard of Michel Richard Citronelle