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Chefs Compete in Louisiana Seafood Cook-Off May 25

Eleven Louisiana chefs battle for "King of Louisiana Seafood" title during annual contest

NEW ORLEANS, May 2, 2013 /PRNewswire/ -- Louisiana Seafood Promotion and Marketing Board (LSPMB) has announced it will host the sixth annual Louisiana Seafood Cook-Off, a featured event during the New Orleans Wine and Food Experience (NOWFE), on May 25 at the Morial Convention Center in New Orleans. The highly anticipated statewide culinary competition will take place during the Grand Tasting Event at NOWFE.

Eleven chefs from top restaurants across the state will compete for the coveted title of "King of Louisiana Seafood"; the winner, who will be chosen Saturday at the competition's culmination, will represent the Louisiana seafood industry at events throughout the year. This year's participating chefs include Manny Augello of Jolie's Bistro in Lafayette; Kevin Bourg of Wine Country Bistro and Bottle Shop in Shreveport; Cody Carroll of Hot Tails Restaurant in New Roads; Troy Deano of 18 STEAK at L'Auberge Casino & Hotel Baton Rouge; Tommy DiGiovanni of Arnauds in New Orleans; Brett Duffee of Bayona in New Orleans; Austin Kirzner of Red Fish Grill in New Orleans; Dustie Latiolais of Crawfish Town USA in Henderson; Guy Sockrider of Tomas Bistro in New Orleans; Dean Terrebonne of Belle Terre Country Club in LaPlace; and, Zachary Watters of Zachary's in Mandeville.

"Louisiana is known internationally for its incredible cuisine and premium seafood, and this event showcases both beautifully," said Ewell Smith, Executive Director of LSPMB. "Louisiana chefs have a deep passion for their craft and this year's contestants are no exception, so this battle promises to be a fierce and exciting one."

Smith will emcee the event along with 2011 Louisiana Seafood Cook-Off winner Cory Bahr, who is the Chef and Owner at Restaurant Cotton located in Monroe, Louisiana.

Ticketholders to the Saturday NOWFE Grand Tasting event, which will pair offerings from some of Louisiana's finest chefs with selections of wine from around the world, may also attend the Louisiana Seafood Cook-Off. Tickets to the Saturday Grand Tasting are $100 and can be purchased online at www.NOWFE.com.

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

The judging panel includes Rein Fertel, contributing writer to national and regional publications, including Garden & Gun Magazine; Chef Tenney Flynn, Executive Chef of GW Fins; Errol Laborde, Editor-in-Chief of Louisiana Life Magazine; and, Megan Murphy, New York-based food writer, blogger, host and creator of ThisGirlCanEat.com. Chefs Keith and Nealy Frentz, crowned the King and Queen of Louisiana Seafood at the 2012 Louisiana Seafood Cook-Off and co-owners of LOLA Restaurant in Covington, Louisiana, will help crown the winner. The Louisiana Seafood Cook-Off is supported by Louisiana Life Magazine, McIlhenny Company/TABASCO(R) Brand Products, Louisiana Restaurant Association (LRA), and the Louisiana Office of Tourism.

The winning chef will represent Louisiana in the 10(th) annual Great American Seafood Cook-Off on August 3 at the LRA's 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 acclaimed chefs from across the country. Competing chefs are asked to create unique dishes with domestic seafood that is native to their home states. The National Oceanic Atmospheric Association (NOAA) is the primary sponsor for the two-day national event.

For up-to-date information about the Louisiana Seafood Cook-Off, visit www.LouisianaSeafoodCookOff.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 (LSPMB)

CONTACT: Ashley Roth 504 286-8735 or Ashley@LouisianaSeafood.com

Web site: http://www.louisianaseafoodcookoff.com

Web site: http://www.NOWFE.com



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