July 2016

From Capitol City Weekly

By Cew Staff Report

Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board will welcome Sitka Chef Colette Nelson from Ludvig’s Bistro, along with chefs from across the country, to the nation’s ultimate seafood cooking competition Aug. 6. The 2016 Great American Seafood Cook-Off will be held at the Ernest Morial Convention Center at 11:30 a.m. in front of a live audience.

From JuneauEmpire.com

By Lisa Phu

Colette Nelson of Ludwig's Bistro to compete in national seafood cook-off

A Sitka chef representing Alaska in a national seafood competition will be transporting the key ingredient - a white king salmon - in a violin case.

“I have a violin case that will fit the salmon perfectly,” said Colette Nelson, owner and executive chef of Ludwig’s Bistro.

From KNOE.com

BATON ROUGE (News Release) - Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board will welcome Monroe’s Chef Blake Phillips of Restaurant Sage, the current King of Louisiana Seafood, along with chefs from across the country, to the nation’s ultimate seafood cooking competition.

The 2016 Great American Seafood Cook-Off will be held at the Ernest Morial Convention Center Aug. 6, 2016, at 11:30 a.m., in front of a live audience.

From Nola.com

By Melinda Morris

The Louisiana Seafood Festival, Sept. 2-4, will have a bevy of seafood, from vendors ranging from Acme Oyster House to Woody's Fish Tacos. It's also got quite a catch of music, pulling from the '70s to today. The fest is at City Park festival grounds, 1701 Wisner Blvd.

Headliners are Zebra, The Romantics and Blood, Sweat & Tears featuring Bo Bice.

Here's the full music lineup

Friday, Sept. 2
3 p.m.: Darcy Malone and the Tangle
4:30 p.m.: Benjy Davis
6 p.m.: The Producers
7:30 p.m.: Zebra

From The Salt Lake Tribune

By Kathy Stephenson

Logen Crew, the executive chef at Current Fish & Oyster in Salt Lake City, will represent Utah in the Great American Seafood Cook-off in New Orleans.

To attend the national competition, which takes place Aug. 6, Crew first had to win a local qualifying event last week at the Harmons Grocery Store at City Creek. Crew, along with sous chef Amanda McGraw, impressed judges by preparing Utah trout four ways.

From Salt Lake Tribune

By Kathy Stephenson

Logen Crew, the executive chef at Current Fish & Oyster in Salt Lake City, will represent Utah in the Great American Seafood Cook-off in New Orleans.

To attend the national competition, which takes place Aug. 6, Crew first had to win a local qualifying event last week at the Harmons Grocery Store at City Creek. Crew, along with sous chef Amanda McGraw, impressed judges by preparing Utah trout four ways.