Chef Tory McPhail of Commander’s Palace
is the new Louisiana Seafood King!

New Orleans-Louisiana is known for its multitude of delicious seafood and talented chefs, but there can only be one King of Louisiana Seafood and at Saturday’s Louisiana Seafood Cook-Off, presented by the Louisiana Seafood Promotion and Marketing Board, Chef Tory McPhail of Commander’s Palace was awarded the title. The 2008 Louisiana Seafood King, Chef Brian Landry of Galatoire’s, was there to hand over his crown to the new king.

McPhail came in 1st place for his Louisiana Mixed Seafood Grill which was Grilled Black Drum, Wild Shrimp and Blue Crab over Sliced Creole Tomatoes, Basil and Grilled Corn Butter.  Coming in 2nd place was Chef Nathan Gresham of Galatoire’s Bistro in Baton Rouge for his Sautéed Red Snapper with Charred Corn, Bacon Spring Onions and Louisiana Crawfish with a Creole Tomato and Saffron Butter Sauce.  In 3rd place was Chef Matthew Beaudin of Le Café at L’Auberge Du Lac for his Pan Seared Amberjack and Forbidden Black Rice in a Saffron Citrus Sauce.

The other participating chefs were Jack Jennings, Kitchen Manager for La Mestiza in Prairieville; Minh Le, Executive Chef for Spahr’s Seafood Co. in Houma; Chris Lusk, Executive Chef for Café Adelaide and the Swizzle Stick Bar in New Orleans; John Salmon, Chef Instructor for Bossier Parish Community College in Bossier City; and Tom Wolfe, Executive Chef and Proprietor for Wolfe’s on Rampart in New Orleans
The judge’s for the 2009 Louisiana Seafood Cook-off were Tommy Simmons, Food Editor for the Baton Rouge Advocate; Kendall Gensler, Editor and Publisher for Culinary Concierge Magazine; Charley Gibson, principle owner of Charley G’s in Lafayette; Anne Parr, assistant professor at John Folse Culinary Institute; and Chef David Slater, Chef de Cuisine for Emeril’s Restaurant in New Orleans.

 “The cadre of chefs proved quite a challenge for the judges to render a decision,” said Gensler. “But, it was the simplicity and fresh flavors of Tory McPhail's Mixed Seafood Grill that stole the show. Tory matched Black Drum, Wild Louisiana Shrimp and Blue Crab with the bright, local flavors of summer: Creole Tomatoes, Sweet Corn and Basil-- Louisiana all the way!”
McPhail will represent Louisiana in the Great American Seafood Cook-Off, held July 18 at the Louisiana Foodservice EXPO in the New Orleans Morial Convention Center.

Sponsors for the Louisiana Seafood Cook-Off include the Louisiana Office of the Lieutenant Governor (OLG), the Louisiana Department of Culture, Recreation and Tourism (CRT), the Louisiana Office of Tourism (LOT), Rouses Markets, the Louisiana Restaurant Association, the National Oceanic and Atmospheric Administration, FishWatch and Louisiana Cookin Magazine.  For more information about the Louisiana Seafood Cook-Off, the Great American Seafood Cook-Off and Louisiana seafood recipes, please visit www.LouisianaSeafood.com

Eight Talented Louisiana Chefs will Vie for Title,
but Only One will be King of Louisiana Seafood!
2009 Louisiana Seafood Cook-Off

New Orleans-It has been a successful reign for 2008 Louisiana Seafood King, Chef Brian Landry of Galatoire’s. Landry won the Louisiana Seafood Promotion and Marketing Board’s Louisiana Seafood Cook-Off last year and placed 2nd when he represented Louisiana at the 2008 Great American Seafood Cook-Off held in New Orleans. It is time for him to give up his throne though, and eight talented Louisiana chefs have their eyes on the crown.

On Saturday, May 23, at 1 p.m. at the Louisiana Superdome, when the doors to the New Orleans Wine and Food Experience’s (NOWFE) Grand Tasting event open, the Louisiana Seafood Cook-Off will be underway.  The knives will be chopping, the pans will be sizzling and the pressure will be on. At 3:15, after the five judges have carefully selected their favorite dish, the new King of Louisiana Seafood will be named.

“This is the 2nd year of the Louisiana Seafood Cook-Off and we are excited about another great competition,” said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board. “It is amazing all the different varieties of Louisiana seafood that the chefs are using and the various preparation techniques, no two dishes will be the same.”

Chefs participating in the 2009 Louisiana Seafood Cook-Off will be, Matthew Beaudin, Sous Chef for Le Café at L’Auberge Du Lac in Lake Charles; Nathan Gresham, Chef de Cuisine for Galatoire’s Bistro in Baton Rouge; Jack Jennings, Kitchen Manager for La Mestiza in Prairieville; Minh Le, Executive Chef  for Spahr’s Seafood Co. in Houma; Chris Lusk, Executive Chef for Café Adelaide and the Swizzle Stick Bar in New Orleans; Tory McPhail, Executive Chef for Commanders Palace in New Orleans; John Salmon, Chef Instructor for Bossier Parish Community College in Bossier City; and Tom Wolfe, Executive Chef and Proprietor for Wolfe’s on Rampart in New Orleans.   Each chef will have one assistant, and have one hour to create their Louisiana seafood culinary masterpiece.

The winning chef of the Louisiana Seafood Cook-Off will represent Louisiana in the Great American Seafood Cook-Off, held July 18 at the Louisiana Foodservice EXPO in the New Orleans Morial Convention Center.

Sponsors for the Louisiana Seafood Cook-Off include the Louisiana Office of the Lieutenant Governor (OLG), the Louisiana Department of Culture, Recreation and Tourism (CRT), the Louisiana Office of Tourism (LOT), Rouses Markets, the Louisiana Restaurant Association, the National Oceanic and Atmospheric Administration, FishWatch and Louisiana Cookin Magazine.  Tickets to the NOWFE Grand Tasting, where the Louisiana Seafood Cook-Off will take place can be purchased at NOWFE.com.