AUGUST 4, 2008

Junior Culinary Teams from the Bayou State
will Cook-Off in a Battle that’s got Bite

Louisiana is world famous for its cuisine and top notch chefs who are no stranger to bold flavors and creative cuisine.  While some great chefs are born with talent, many of them come to Louisiana to learn at one of the state’s respected culinary schools.  On August 4, you can watch these rising stars compete using a main ingredient that is also on the rise to fame, Louisiana alligator.

Held at the New Orleans Morial Convention Center, The Second Annual Louisiana Alligator Soirée will feature teams from the culinary programs of Delgado Community College, New Orleans; Louisiana Culinary Institute, Baton Rouge; SOWELA Technical Community College, Lake Charles; Louisiana Technical College, Jefferson Campus; and junior members from the American Culinary Federation, New Orleans Chapter.  

Beginning at 10 a.m., these junior culinarians will use several mystery ingredients and lean, delectable alligator meat to prepare creative cuisine that is sure to wow the judges. Giving spectators the play by play of this food affair will be Louisiana’s own Chef John Folse. Folse is a chef, restaurateur and author of eight cookbooks.  Joining Folse on stage will be co-master of ceremonies and 2006 Great American Seafood Cook-Off winner, Chef Justin Timineri of the Florida Department of Agriculture and Consumer Services.

From fried to sautéed, alligator has been on Louisiana menus for quite some time.  In recent years, its popularity has risen though, thanks to its versatility and tastiness.  Because alligator meat is low in calories and cholesterol it can be adapted to many diets.  All around the world, alligator is being recognized as more than just a sight to behold on a swamp tour and creating an economic splash for Louisiana. One recent report prepared for the Louisiana Department of Wildlife and Fisheries showed that retail sales of Louisiana alligator meat and hides grossed more than $52 million in 2006. While alligator tail meat is the most commonly eaten part of the alligator, it is not the only part of the alligator that can be enjoyed, and these future great chefs will undoubtedly enlighten consumers with ideas to try in their kitchens at home.

“The Louisiana Alligator Soirée is another great event for Louisiana and this time we are giving the future great chefs of our state a chance to take the stage using an ingredient that consumers are often curious about how to prepare,” said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board. “Not only is this type of competition unique, but it is also going to be fun to watch.”

Following on the heels of the Great American Seafood Cook-Off, the Louisiana Alligator Soirée is open to members of the public over the age of 18. Tickets are $10 and can be purchased at the door using either a cash or check. For more information about the Louisiana Alligator Soirée, the Great American Seafood Cook-Off, alligator suppliers and recipes, visit www.LousisianaSeafood.com. 

TODAY’S UP AND COMING
ALLIGATOR CHEFS

The Louisiana Culinary Institute took home the winning trophy at the inaugural Louisiana Alligator Soirée on August 6, 2007. The Louisiana Seafood Promotion & Marketing Board (LSPMB) presented the student competition in New Orleans at the Ernest N. Morial Convention Center to boost consumer and chef awareness of the incredibly lean and wonderfully delicious Louisiana alligator.

The winning student team members from the Baton Rouge institute are also employed by local restaurants there: Dustin Deshotels of Juban’s Restaurant; Jude Huval of Pat’s Fisherman’s Wharf; Jeremy Jeansonne from Don’s Seafood and Steak House; and Philip Cornman from Hollywood Casino Steakhouse.

They were obviously very proud as they posed for photographs while displaying their two dishes. The appetizer was Poached Alligator Sausage over German Potato Salad with Garlic Aioli and the entrée was Alligator and Heirloom Tomato Napoleon.

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