Louisiana Seafood Cook-Off Set For May 28

New Orleans – The Louisiana Seafood Promotion and Marketing Board will host the annual Louisiana Seafood Cook-Off on May 28 at the New Orleans Convention Center as part of the New Orleans Wine and Food Experience.

Eleven chefs from across the state will vie for the title of King or Queen of Louisiana Seafood. Participating chefs include Cory Bahr of Sage Restaurant in Monroe; Diana Chauvin of La Thai Uptown in New Orleans; Keith Frentz of Lola in Covington; Holly Goetting of Charley G’s in Lafayette; Austin Harrell of Mansurs on the Boulevard in Baton Rouge; Mark Quitney of 5 Fifty 5 in New Orleans; Anthony Spizale of Upperline in New Orleans; Tory Stewart of Broussard’s Restaurant in New Orleans; Chuck Subra of La Cote Brasserie in New Orleans; Dean Terrebonne of Redemption Restaurant in New Orleans; and Thomas Woods of Maximos Italian Grill in New Orleans.

“The excitement and competition that surrounds the Louisiana Seafood Cook-Off is captivating, attendees of the NOWFE Grand Tasting are able to enjoy wines from around the world, cuisine from more than 75 Louisiana Restaurants and look on as these incredible chefs battle for the coveted title of King or Queen of Louisiana Seafood,” said Ewell Smith, executive director of LSPMB.

The chefs will have their Louisiana seafood dishes underway when guests arrive for the NOWFE Grand Tasting at 2 p.m. Winners will be announced at the closing ceremony beginning at 4:15 p.m.

In addition to representing the Louisiana seafood industry at events throughout the year, the winning chef of Louisiana Seafood Cook-Off will represent Louisiana in the eighth annual Great American Seafood Cook-Off on August 6 at the Louisiana Foodservice EXPO in the New Orleans Morial Convention Center. The Great American Seafood Cook-Off is also presented by the Louisiana Seafood Promotion and Marketing Board and is the nation’s most prestigious seafood competition showcasing domestic, sustainable seafood and features premiere chefs from across the nation. The National Oceanic Atmospheric Association (NOAA) is a primary sponsor for the two day event.

The Louisiana Seafood Cook-Off is supported by Rouses, the Louisiana Restaurant Association and the Louisiana Office of Tourism.

Participants in the NOWFE Grand Tasting event, which pairs offerings from New Orleans’ finest chefs with wine from around the world, will be able to view the Louisiana Seafood Cook-Off. Tickets can be purchased at www.NOWFE.com.

For more information about the Louisiana Seafood Promotion and Marketing Board and the Louisiana Seafood Cook-Off, visit www.LouisianaSeafood.com.

The LSPMB was created in 1984 by the state of Louisiana to support their vast historical commercial fisheries industry. The Board is composed of 15 members and each member represents a sector of the industry: harvesters, processors, wholesalers, restaurateurs/retailers, fisheries resource managers, public health officers and marketing specialists.

Source: Louisiana Seafood Promotion and Marketing Board