CHEF BLAKE PHILLIPS CROWNED 2016 KING OF LOUISIANA SEAFOOD BY LT. GOV. NUNGESSER AND THE LOUISIANA S
Nine of the state’s top chefs competed for prestigious title at the Louisiana Seafood Cook-Off
NEW ORLEANS, LA – May 28, 2016 – Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board (LSPMB) crowned Chef Blake Phillips of Sage as the King of Louisiana Seafood at the ninth annual Louisiana Seafood Cook-Off, held this evening at the New Orleans Wine and Food Experience (NOWFE) in the Ernest M. Morial Convention Center. To earn the crown, Chef Phillips prepared Blackened Sous Vide Grouper and Fava Bean & Sweet Potato Puree with Corn, Crab and Mirliton Slaw, beating eight of the state’s best chefs by showing his creativity and highlighting the superior quality of the seafood that comes from Louisiana’s nutrient rich shorelines.
“We are proud to welcome Chef Phillips as the new King of Louisiana Seafood and look forward to working with him to promote the seafood industry and celebrate its huge impact on the state’s tourism, economy and culture,” said Lt. Gov. Billy Nungesser. “Louisiana has the best seafood in the world, and each chef tonight highlighted what makes our seafood the most exceptional, healthy and delicious. Congratulations to all of the competing chefs for making the Louisiana Seafood Cook-Off such a tough competition.”
Chef Phillips’ first duty as King of Louisiana Seafood will be to represent the state at the Great American Seafood Cook-Off held on Aug. 6 in New Orleans, where He will compete against some of the nation’s top seafood chefs.
Chef Scott Varnedoe of Restaurant IPO was named runner up of today’s culinary competition with his Asian Cajun Oysters. Closely behind was Chef Mark Quitney of Roux Bistro with Springtime Soup & Salad: an Homage to Chef Paul Prudhomme.
National celebrity chef Jeff Henderson, host of Flip My Food, and Chef Cory Bahr, one of Louisiana’s favorite chefs and 2011 King of Louisiana Seafood, hosted this year’s competition.
Each dish was scrutinized by some of Louisiana's most seasoned chefs and cooking experts, including Ruffino’s Co-Owner and Executive Chef Peter Sclafani, GW Fins Owner and Executive Chef Tenney Flynn, Louisiana Kitchen & Culture editor Susan Ford and Charley G’s Chef Holly Goetting. In one of the most important roles of the day, Chef Kevin Belton of the New Orleans School of Cooking served as “Chef Ref,” ensuring each of the competing chefs followed all cook-off rules and the dishes fulfilled all requirements.
This year’s competitors were:
Chef Bradley Andries, Sac-a-lait (New Orleans)
Chef Brian Bajon, Barcadia (New Orleans)
Chef Ryan Gaudet, Spahr’s Seafood (Des Allemands)
Chef Celeste Gill, Cooking Up Louisiana Treasure (Baton Rouge)
Chef Blake Phillips, Sage (Monroe)
Chef Mark Quitney, Roux Bistro (New Orleans)
Chef Nathan Richard, Kingfish Kitchen & Cocktails (New Orleans)
Chef Amy Sins, Langlois (New Orleans)
Chef Scott Varnedoe, Restaurant IPO (Baton Rouge)
Those inspired by the chefs’ culinary creativity and looking to bring the state’s best seafood dishes to their own kitchen can visit www.LouisianaSeafood.com for recipes of each competing dish. To keep up with Louisiana Seafood throughout the year, follow @LaSeafoodBoard on Instagram and Twitter and at www.facebook.com/louisianaseafood.