Fifth Annual Louisiana Seafood Cook-Off set for May 26

NEW ORLEANS, May 14, 2012 /PRNewswire/ -- The Louisiana Seafood Promotion and Marketing Board (LSPMB) will host the fifth annual Louisiana Seafood Cook-Off on May 26 at the New Orleans Convention Center.  The culinary contest will be held as part of the New Orleans Wine and Food Experience (NOWFE).

Ten chefs from across Louisiana will compete for the coveted title of "King of Louisiana Seafood."  Participating chefs include Cody Carroll of Hot Tails Louisiana Crawfish House in New Roads; Drew Dzejak of The Grill Room at Windsor Court Hotel in New Orleans; Anthony Felan of Wine Country Bistro in Shreveport; Keith Frentz of LOLA Restaurant in Covington; Michael Gottlieb of Red Fish Grill in New Orleans; Jaime Hernandez of Juban's in Baton Rouge; Michael Sichel of Galatoire's in New Orleans; Guy Sockrider of Tomas Bistro in New Orleans; Kevin Templet of Fremin's Restaurant in Thibodaux; and, Scott Varnedoe of Stroube's Seafood and Steaks in Baton Rouge.

"The passion and rivalry that surround the Louisiana Seafood Cook-Off are captivating," said Ewell Smith, Executive Director of LSPMB.  "In addition to enjoying cuisine from 60 Louisiana restaurants and wines from around the world, participants in the NOWFE Grand Tasting have the exclusive opportunity to observe as these ten incredible chefs battle for the esteemed title of King of Louisiana Seafood."

The chefs will have their Louisiana seafood dishes underway when guests arrive for the NOWFE Grand Tasting at 2 p.m.  Dishes will be judged on presentation, creativity and flavor and the winner will be announced during the closing ceremony at 4:30 p.m.

The judging panel includes Chef Randy Cheramie, Executive Director for John Folse's Culinary Institute; Errol Laborde, Editor-in-Chief of Louisiana Life Magazine; Holly Goetting, Executive Chef of Charley G's in Lafayette; Denise Mickelsen, Senior Editor of Fine Cooking Magazine; Amanda Westbrooks, Online Editor of Restaurant Business Magazine; and, native Louisianian Chef David Guas, Owner of Bayou Bakery in Arlington, Virginia.  Ewell Smith will emcee the event along with the reigning King of Louisiana Seafood and Executive Chef of Restaurant Cotton in Monroe, Louisiana, Chef Cory Bahr.

In addition to representing the Louisiana seafood industry at events throughout the year, the winning chef will represent Louisiana in the ninth annual Great American Seafood Cook-Off on August 11 at the Louisiana Restaurant Association's (LRA) Foodservice EXPO in New Orleans.  The Great American Seafood Cook-Off, also presented by LSPMB, is the nation's most prestigious seafood competition showcasing domestic, sustainable seafood featuring premier chefs from across the nation.  The National Oceanic Atmospheric Association (NOAA) is also a primary sponsor for the two-day event. 

In addition, the Louisiana Seafood Cook-Off is supported by Fine Cooking Magazine, McIlhenny Company/TABASCO® Brand Products, Rouses Markets, LRA, and the Louisiana Office of Tourism.

Ticketholders to the NOWFE Grand Tasting event, which will pair offerings from 60 of New Orleans' top chefs with selections of wine from around the world, may also attend the Louisiana Seafood Cook-Off.  Tickets can be purchased at www.NOWFE.com. 

For more information about the LSPMB 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