Make plans to attend the Louisiana Foodservice EXPO, the biggest, most comprehensive foodservice EXPO in the Gulf South area. For three days in August 2010, more than 400 vendors will display a full range of food products, foodservice equipment, and allied products/services used in restaurants and foodservice operations – all under one roof. Whether it’s food, beverages, furniture, equipment, tableware or uniforms, you’ll find it on the exhibit floor. Show specials and new products abound providing you the chance to preview what’s hot – and save you money!
Accomplished and up-and-coming chefs from throughout the United States will gather in New Orleans on August 7 to compete in the 2010 Great American Seafood Cook-Off, which is presented annually by the Louisiana Seafood Promotion & Marketing Board.
Emmy-winning wildlife conservationist Jeff Corwin, host of Animal Planet’s Jeff Corwin Experience and Food Network’s Extreme Cuisine will co-host the Cook-Off with Chef John Folse, who is often recognized as Louisiana’s Culinary Ambassador to the World.
Now in its seventh year, the Great American Seafood Cook-Off has become the most prestigious culinary seafood competition and has featured many ‘rising stars’ and celebrity chefs over the years. The event emphasizes the importance of cooking with domestic seafood and encourages the use of products from sustainable fisheries.
“The Great American Seafood Cook-Off is thrilled to have Jeff Corwin and Chef Folse on board for a fun event that highlights domestic seafood,” said Ewell Smith, executive producer of the Cook-Off and executive director of the Louisiana Seafood Promotion & Marketing Board. “More than ever before, we need to remind Americans to demand domestic seafood at restaurants and at markets, in order to support American fishermen and local economies.”
Corwin has worked for the conservation of endangered species, natural resources, and ecosystems around the globe and is also passionate explorer of human culture as it relates to regional cuisine. Folse is recognized globally for his expertise in Cajun and Creole cuisine and Chef John Folse and Company is one of the few chef-owned food manufacturing companies in the US, helping bring Creole and Cajun spices and ingredients to the entire world.
NOAA’s National Marine Fisheries Service, is the event’s chief sponsor and uses the cook-off to highlight to American seafood consumers the agency’s management of the Nation’s marine ecosystems. “NOAA Fisheries is proud to sponsor the Great American Seafood Cookoff,” said Eric Schwaab, Assistant Administrator for NOAA Fisheries Service. “We strongly support America’s fishing industry as a source of sustainable, healthy and safe seafood.”
Schwaab added that the public can find timely and accurate health and sustainability information on seafood on NOAA Fisheries’ Fishwatch website (www.nmfs.noaa.gov).
Great American Seafood Cook-Off organizers recently invited all 50 states to hold a state qualifying round or appoint a chef to compete in the event. To date, 15 states have registered chefs including Alaska, Florida, Illinois, Idaho, Kentucky, Maine, Massachusetts, Mississippi, New Jersey, North Carolina, Oregon, Texas, Virginia and West Virginia. The state of Louisiana will be represented by Chef Chris Lusk of Café Adelaide and Swizzle Stick Bar at Loews New Orleans Hotel. The 2010 Great American Seafood Cook Off is endorsed by the National Restaurant Association and will be audited by the National Fisheries Institute.
The Great American Seafood Cook Off will take place on Saturday, August 7 at the Ernest N. Morial Convention Center in New Orleans during the Louisiana Foodservice Expo. The Cook-Off is open to the public and tickets are $5 and can be purchased at the door. Opening ceremonies begin at 11:30 and closing ceremonies will be at 4:30 p.m. Participating chefs will create unique dishes with domestic seafood, and utilize fish that’s native to their home state.
Judging the 2010 competition are: Chef Justin Timineri, 2006 Great American Seafood Cook-Off Winner, and executive chef for the Florida Department of Agriculture and Consumer Services; Chef Rick Tramonto of Chicago restaurants Tru, Tramonto Steak and Seafood, and Osteria di Tramonto; Chef Jeff Tunks of Ceiba in Washington, D.C.; Chandra Ram, executive editor for Plate Magazine; and Beverly Stephen, executive director of Food Arts Magazine.
Prior winners of the Great American Seafood Cook Off include Tory McPhail of Commander’s Palace in New Orleans; John Currence of City Grocery in Oxford, MS; Tim Thomas of the Ocean Forest Golf Club in Sea Island, GA; Justin Timineri, Executive Chef for the Florida Department of Agriculture and Consumer Services; Randy Evans of Brennan’s of Houston, and John Besh of Restaurant August in New Orleans.
Great American Seafood Cook Off sponsors include NOAA and FishWatch, Michelob Brewing Company, Whole Foods Market, Tabasco, Loubat Food Service Equipment, Louisiana Restaurant Association and the Royal Sonesta New Orleans hotel. Acknowledgement is also in order to the supportive seafood organizations; the National Fisheries Institute, Gulf and South Atlantic Fisheries Foundation, Jones Seafood Solutions, Louisiana Seafood Promotion and Marketing Board and Louisiana Department of Wildlife and Fisheries. A special thanks also to media sponsors, Culinary Concierge, Gulfscapes Magazine, Louisiana Cookin’ and Louisiana Public Broadcasting.
Great American Louisiana Seafood Cookoff
Saturday, Aug 7 11:00a to 5:00p
at Ernest N. Morial Convention Center, New Orleans, LA
$20 per attendee through August 6
$35 onsite at the EXPO