New Orleans- Chef Cory Bahr of Sage Restaurant in Monroe was crowned King of Louisiana Seafood today after winning the 4th annual Louisiana Seafood Cook-Off presented by the Louisiana Seafood Promotion and Marketing Board (LSPMB).
Today in front of a crowd gathered at the New Orleans Wine and Food Experience’s Saturday Grand Tasting, ten chefs vied for the title of Louisiana Seafood King or Queen but it was Bahr who impressed the judges the most with his North Delta Bouillabaisse, which included Louisiana drum, shrimp, oysters and crabmeat.
Coming in 2nd place was Chef Diana Chauvin of La Thai Uptown in New Orleans with her Louisiana Seafood Chauvin, which included Louisiana redfish, shrimp and crabmeat on a bed of wasabi mashed potatoes and 3rd place was Keith Frentz of Lola in Covington for his Snapper Ella, a pecan crusted Louisiana snapper with a poached oyster broth.
“Today was about Louisiana seafood, our fishermen who harvest it and our incredible chefs who make it famous,” said Ewell Smith, executive director of LSPMB. “Each of the chefs today did an incredible job and we are very excited to have Chef Bahr as our new King of Louisiana seafood.”
Judges for the cook-off were Chef Wesley True of True Restaurant in Mobile, Alabama; Liz Williams, executive director of the Southern Food and Beverage Museum in New Orleans; Clare Leschin-Hoar a food writer based in San Diego, California; and Chef Brian Landry, executive chef for the Louisiana Seafood Promotion and Marketing Board.
In addition to being a judge for this year’s cook-off, Landry was also the first Louisiana Seafood King when he was crowned as winner of the Louisiana Seafood Cook-Off in 2008. “We tasted several wonderful dishes today, but Chef Bahr’s dish best accentuated the natural flavors of Louisiana Seafood,” said Landry.
For Bahr who learned to cook from his grandmother, it was about keeping it simple. “I took a classic dish, but added some of my own ideas to it and kept it local with Louisiana seafood and fresh local produce,” said Bahr
The year of reign as seafood king for Bahr will be a busy one. In addition to representing the Louisiana seafood industry at events throughout the year, Bahr 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 was supported by Rouses, the Louisiana Restaurant Association and the Louisiana Office of Tourism. 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
