Judges Susan Ford of Louisiana Kitchen and Culture, Rear Admiral Bette Bolivar, Commander of the Navy Region Southeast and Scott Hutcheson, Deputy Chief Administrative Officer for the City of New Orleans, have a little fun with the Gulf Seafood Foundation’s “Helping Hands” gloves. Photo: Jeff Strout
by Ed Lallo/Gulf Seafood News Editor
Over the course of centuries the waters off Louisiana’s coast have been familiar naval combat grounds. Recently those same waters again teamed with a naval armada ready for combat, this time joined by some of the best known chefs in the state to show support for Gulf fishermen.
Armed with knives, folks, spoons and spices, participants in the Tabasco Global Kitchen NOLA Navy Cook-Off Louisiana Seafood Challenge fought over stoves ablaze with some of the Gulf’s best seafood for the 2018 seafood title celebrating the city’s Tercentennial. Local chefs joined cooks from the visiting naval armada representing the U.S., Canadian and French Navies, as well as the U.S. Coast Guard, for the Seafood Battle of New Orleans at Manning’s at Harrah’s in the French Quarter.
Contestants in the NOLA Navy Cook-Off Louisiana Seafood Challenge wear the Gulf Seafood Foundation’s “Helping Hands” gloves in support of Gulf fishermen. Photo: Jeff Strout
The “Three Kings” of Louisiana Seafood Kings, Chef Chris Lusk, Chef Keith Frentz of Lola, and Chef Michael Brewer of Baton Rouge’s City Pork, joined other local chefs that included Chef Mike Nelson of GW Fins, Chef Michael Guolotta of MoPho, Chef Austin Kirzner of Red Fish Grill, Chef Tom Wolfe of the Omni Rib Room.
Tall Ships participating in the cook-off included; the Oliver Hazard Perry from Newport, Rhode Island, the Picton Castle of Nova Scotia, the HMCS Charlottetown of Halifax, the USS Kearsarge, the Benjamin Dailey, the Cypress, and La Résolue from France.
“The New Orleans chef community loves showcasing the city’s culinary heritage,” said Chef Chris Lusk. “It’s was a privilege to be part of 300th anniversary celebration in a unique way that honors our Gulf fishermen. It’s important we continue to be a voice for those impacted by the recent string of hurricanes.”
Chef Michael Brewer with City Pork works his magic in the kitchen during competition. Photo: Photo: Jeff Strout
“Our fishing communities across the Gulf Cast are still recovering from the recent string of hurricanes. Our chefs will once again lend their voices and talents to help raise awareness though the Gulf Seafood Foundation’s “#HelpingHands” initiative to support regional fishermen,” said event organizer Ewell Smith – co chair of the Gulf Seafood Foundation’s Hurricane Relief Committee.
At a press event preceding the cook-off the chefs joined senior military officers in a show of support for Gulf fishermen by wearing the orange “Helping Hands” gloves.
“We appreciate the show of support for our fishing communities by contestants at the NOLA Navy Cook-Off,” said Jim Gossen, Chairman of the Gulf Seafood Foundation. “Our fishermen work their fingers to the bone to provide the best seafood, we are proud to help protect the hands that feed us in one very small way.”
The cook-offs top finisher was GW Fins‘ Executive Chef Michael Nelson and U.S. Marine Sgt. Scott Meadows from the USS Kearsarge. The team created a version of a dish served at Chef Nelson’s French Quarter restaurant: Viet-Orleans Glazed Fin Wings on a crisp noodle salad.
The team was reward for their effort to utilize seafood parts often discarded. The dish included three “fin wings” from a snapper, redfish and sheepshead. The fish collars, or “fin wings,” were deep-fried into crispy appetizers.
Chef Kevin Belton, (l-r) GW Fins Chef Chef Michael Nelson, U.S. Marine Sgt. Scott Meadows from the USS Kearsarge and Gulf Seafood Foundation’s Ewell Smith with the winner trophy presentation. Photo: Jeff Strout
Placing second in the competition was Chef Michael Brewer of Baton Rouge’s City Pork and Chef Austin Kirzner of Redfish Grill won third.
This cooking competition was held in conjunction with NOLA Navy Week and sponsored by Tabasco World Kitchen. Host for the event was WWL-TV’s self taught Creole Chef Kevin Belton, an American Culinary Federation Culinary Legend.
Judges include Susan Ford of Louisiana Kitchen and Culture, Scott Hutcheson, Deputy Chief Administrative Officer, City of New Orleans, Reed Miller, Tabasco Brand Manager, Rear Admiral Bette Bolivar, Commander, Navy Region Southeast, Rear Admiral Brad Skillman, Commander, Expeditionary Group Two, and Lt. Gen. Rex McMillian, General, Marine Forces Reserve & North.
Clowning around with Gulf Seafood Foundation’s “Helping Hands” gloves are Chef Phillipe Parola (l-r), Chef Kevin Belton, the event announcer, Chef John Reason and event organizer Ewell Smith. Photo: Jeff Strout
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