Juneau’s Beau Schooler and Travis Hotch on Saturday were crowned kings at the Great American Seafood Cookoff in New Orleans. Schooler, co-owner of The Rookery Café, has won a slew of recent accolades for his innovative cooking. Travis Hotch is the evening sous chef at The Rookery. They’re the first Alaskans to win the award.
Schooler and Hotch were the final participants to present their food. The dish they chose was brined and cedar roasted sockeye filet, salmon chorizo made of belly meat, crispy salmon collar and crispy skin chips, topped with salt made of boiled, dehydrated and ground salmon bones.
“I brought kind of a nose to tail wild Alaskan sockeye salmon,” Schooler told the judges.
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