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Louisiana Seafood News

Restaurant Sage Chef Blake Phillips to Compete in Seafood Cook-Off


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.

“Seafood is the root of so many of our traditions here in Louisiana, so there is no better place to host the nation’s ultimate seafood competition,” said Lt. Gov. Billy Nungesser. “We’re eager to welcome chefs from across the nation to duke it out with their best seafood dishes, and we’re excited to showcase Louisiana’s great seafood through the culinary creativity of Louisiana’s own Chef Blake Phillips.”

During the competition, each chef will prepare a dish that best promotes the use of domestic seafood while interacting with a live audience, celebrity hosts Chef Cory Bahr and Louisiana news personality Johnny Ahysen, as well as Chef Ref Randy Cheramie. Each dish will be presented to a notable panel of six national judges, who will score based on presentation, creativity, composition, craftsmanship and flavor. In its 13th year, the 2016 Great American Seafood Cook-Off promotes quality and variety of domestic seafood.

To be eligible to compete in the event, chefs must either hold the current title of King or Queen of Seafood or be appointed by the governor of their respective state. King of Louisiana Seafood Blake Phillips of Restaurant Sage, who won the title at the 2016 Louisiana Seafood Cook-Off with his Blackened Sous Vide Grouper and Fava Bean & Sweet Potato Puree with Corn, Crab and Mirliton Slaw, will compete using Louisiana’s nutrient-rich seafood products.

About Chef Blake Phillips:

Under the direction of Chef Blake Phillips, Restaurant Sage in Monroe, LA is offering a new, fresh, and seasonal menu to delight Monroe’s palate. Chef Blake, originally from Monroe, went to Le Cordon Bleu Culinary School in Austin, Texas. From there, he worked his way up, starting in resorts in Colorado before moving to New Orleans where he honed his craft in such fine establishments as Commander’s Palace and Mike’s on the Avenue. He also spent several years catering for movies, tv, and large-scale special events with v.i.p. guests. Recently Chef Blake has been involved with Louisiana culinary trails lone-star takeover in Austin TX, also invited to Best Chefs of Louisiana 2016 event held by ACFNO. “My style of cooking is pretty broad with most flavors being based in my Louisiana up-bringing. I like to change classic dishes and give them my own personal touch, kind of like a signature. At the end of the day the most important thing to me is the total experience people walk away with when they leave my restaurant”.

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