Top Chefs From Around The Country Prepare For A Seafood Smack-down

One Fish, Two Fish, Three Fish...GO FISH!

The nation's greatest chefs are gearing-up for a culinary competition, endeavoring to prove - once and for all - which region's seafood is best of them all! On August 2 and 3, 2008, the National Oceanic and Atmospheric Administration (NOAA) will present the 5th Annual Great American Seafood Cook-Off in New Orleans, Louisiana, pitting chefs from sea to shining sea against one another for the title of "King or Queen of American Seafood."

The 20 contestants - top chefs, each of whom was nominated by the governor of the state he or she represents - will be challenged to prepare a series of seafood dishes that are indigenous to their home states. The question is: which fish makes the best dish? Judging will focus on local seasoning and flair, originality, cooking style and, of course, flavor! This exclusive taste-test will enable the public to watch the chefs prepare a diverse selection of American seafood that wouldn't normally be found in local markets or restaurants. After all, no two fish are alike!

California Executive Chef Dean A. Thomas (Barona Valley Ranch Resort & Casino) will feature a range of West Coast delicacies: Pacific Dungeness Crab, its sweet tasting meat dripping with tender succulence; California Osetra Caviar, the smoky brown pearls which are harvested from an ancient variety of sturgeon, bursting with savory juices; and a twist on the traditional Fish Taco, blending the mellow tones of Black Sea Bass into a mouth-watering delight.

From the Pacific we move to the Great Lakes, where Illinois Head Chef G. Michael Taylor (Sazerac) will prepare a medley of seafood delights: Crappie (it tastes better than it sounds), whose subtle flavor is perfectly drawn out either in the deep fryer or saut� pan; and Bluegill, the official fish of the Prairie State, renowned for its pleasant aroma and excellent taste.

Jumping down to the Gulf Coast, Mississippi Executive Chef John Currence (City Grocery) will unveil his fresh catch of the day: Gulf Oysters, served cooked or raw, the slippery morsels dripping with the bold flavors of the sea; and Puppy Drum, a redfish with firm flesh and a tangy aroma.

Even land-locked states produce extraordinary seafood, as Kansas Chef Jasper J. Miabile, Jr. (Jasper's Restaurant) hopes to demonstrate, with his signature dish: Kansas Walleye, its light, flakey flesh brimming with flavorful yet mild tones.

Kentucky Executive Chef Michael Riggs (Associate Professor of Culinary Arts at Bowling Green Technical College) will put on an educational clinic with his dishes: Freshwater Prawns, the prodigious crustacean whose sweet flavor and meaty texture could give even lobster a run for its money; and Paddlefish Caviar, culled from a cousin of the sturgeon often called "Spoonbills," which is noted for its smooth, silky body and rich flavor.

And no seafood competition would be complete without a contestant from the Crescent City itself. Louisiana Executive Chef Brian Landry (Galatoire's Restaurant) brings the flavors of the Gulf Coast to bear: Cobia, a powerful fish whose firmly textured meat, whether grilled or poached, makes for a delectable meal; and Louisiana Blue Crab, whose white, tender, and flaky meat has a rich, sweet, tantalizing, and buttery flavor that is perfect either as a stand alone dish or as a complement to a larger meal.

The list goes on and on! Only one seafood selection will make the final cut...and bring home the bragging rights to its native state.

Don't miss this exciting demonstration of American seafood cooking at its finest!

For details, please go to www.GreatAmericanSeafoodCookOff.com.