Great American Seafood Cook-0ff Expands to Cover Gulf; GSI Partners with Gulf States Marine Fisheries Commission, Louisiana Restaurant Association and Gulf Seafood Marketing Coalition

“I am proud to have been offered to once again host the Great American Seafood Cook-Off,” said Ewell Smith with 2012 winner Gregory Gourdet of Oregon’s Departure Restaurant.  Photo: LSPMB

by Ed Lallo/Gulf Seafood New Editor

Ten years after the first cook-off pitting the talents of the nation’s best seafood chefs from around the country against some of the most respected seafood culinary experts, the Great American Seafood Cook-Off expands to begin a new chapter under the leadership of four Gulf seafood institutions.

Renowned chefs from more than a dozen states are invited each year to gather in New Orleans to create unique dishes with domestic seafood that is native to their home states.  Past funding for the event has been provided by the National Oceanic Atmospheric Administration (NOAA) and presented by the Louisiana Seafood Promotion & Marketing Board.

Last years winner was Mississippi’s David Crews of Six Shooter Land and Timber restaurant. Photo: LSPMB

At the start of a new decade for the event, NOAA continues to support this marque event through the Gulf States Marine Fisheries Commission.  The Commission will partner with the Gulf Seafood Institute (GSI), and the Louisiana Restaurant Association and the Gulf and South Atlantic Fisheries Foundation and their marketing arm, the Gulf Seafood Marketing Coalition.

“This is a great event that is continuing to evolve,” said Judy Jamison, executive director of the Gulf & South Atlantic Fisheries Foundation. “The Louisiana Seafood Promotion & Marketing Board has done an outstanding job, and now we will continue to carry the torch and keep it burning bright with their help.  As a vital member of our collective marketing effort the Louisiana Seafood Board, and all Gulf States marketing boards, will benefit from the this new partnership.”

Seafood from every Gulf state will be center stage in New Orleans on August 2^nd and 3^rd.  Also involved on the new team is the National Fisheries Institute (NFI), which is responsible for all event audits

The event started in 2004 when NOAA searched how to create a national event to showcase sustainable domestic seafood.

Oregon’s Gregory Gourdet of Departure Restaurant delivers his dish to the judges during the 2012 cook-off. Photo: LSPMB

“This is indeed a great honor to partner with NOAA, the NFI, the Louisiana Restaurant Association, the Gulf States Marine Fisheries Commission and of course the Gulf Seafood Marketing Coalition in taking this seafood classic to the next level,” said Gulf Seafood Institute’s chairman Harlon Pearce. “GSI has worked hard over the past year to continue the tradition of this premier seafood event, and we are excited to see our hard work pay off.”

According to Pearce, the new Great American Seafood Cook-Off will be bigger and better, offering a host of new experiences.  “We are looking to continue our 4-H Edition- Great American Seafood Cook-Off partnership and expand seafood vendor and sponsorship booths, as well as showcase various Gulf seafood like Appellation Oysters,” he said.

The Great American Seafood Cook-Off is held at the Southwest Airlines Gulf Coast Seafood Pavilion in the Morial Convention Center during the Louisiana Foodservice & Hospitality Expo. The event is sponsored by the Louisiana Restaurant Association

“The LRA is excited to expand the focus of the Great American Seafood Cook-Off,” said Stan Harris, the organization’s president and CEO, and a board member of GSI. “For the past ten years this event has brought together so many fantastic chefs and restaurateurs to share their creativity in preparing and presenting seafood focused dishes. While we continue to partner with Louisiana Seafood, the expansion to include the Gulf Seafood Institute as well as the Gulf and Atlantic Fisheries Foundation will provide a broader footprint to support what has become a wonderful event.”

Renowned chefs from more than a dozen states are invited each year to gather in New Orleans to create unique dishes with domestic seafood that is native to their home states. Photo: LSPMB

While final details for funding are put in place, the Gulf Seafood Marketing Coalition has already started the cook-off wheels in motion.Invitations will be issued shortly by the Gulf collaboration making the event possible.

The Coalition, which coordinates Gulf States seafood marketing efforts with tourism boards, restaurants, retailers and chefs, has already received a commitment from Louisiana Public Broadcasting to produce the event.  Since first airing on PBS, the Great American Seafood Cook Off has aired over 21,000 times.

“I am proud to have been offered to once again host the Great American Seafood Cook-Off,” said Ewell Smith, the Gulf Seafood Institute’s interim executive director and a founder of the cook-off. “When the Gulf and South Atlantic Foundation asked me to emcee, without hesitation I said ‘yes’. All of the organizations are proud to partner with NOAA to support and promote one of our nation’s precious natural resources – domestic sustainable seafood.”

According to Smith the cook-off is much more than a traditional cooking show, “What really gets me excited is being able to help our fishing communities, not only in the Gulf but across the U.S.; this event keeps their hard work going and their rich culture alive.”

Tags: 4-H Edition- Great American Seafood Cook-Off, Featured, Great American Seafood Cook-off, Gulf and South Atlantic Fisheries Foundation, Gulf of Mexico, Gulf Seafood Institute, Gulf States Marine Fisheries Commission, Louisiana Public Broadcasting, Louisiana Restaurant Association, Louisiana Seafood Promotion & Marketing Board, National Fisheries Institute, National Oceanic Atmospheric Administration, NOAA, PBS, seafood, sustainable seafood