NOLA Navy Week’s Louisiana Seafood Cook-Off judges are introduced to the audience. They applaud their fellow judge Susan Ford (r) at her introduction. Photo: NOLA Navy Week’s Louisiana Seafood Cook-Off
by Ed Lallo/Gulf Seafood News Editor
Chef Phillippe Parola (center), whose team won third place, clowns around with the media as they take photos of the seafood dishes. His team served the invasive species Asian Carp to the judges. It was the first time the fish has been served in competition. Photo: NOLA Navy Week’s Louisiana Seafood Cook-Off
The pots were hot and the stoves sizzling at NOLA Navy Week’s Louisiana Seafood Cook-Off held on the Riverwalk at the Spanish Plaza behind the Four Seasons Hotel. Naval culinary specialists from France and the United States used to cooking on the high seas were pared with land-loving local Louisiana Chefs for a head to head Louisiana Seafood Showdown.
NOLA Navy Week returned to the Crescent City for the first time since 2018 with two Arleigh-Burke-class guided-missile destroyers, USS Farragut and USS Lassen, joining the USCG Cutter Daniel Tarr and French Naval Vessel La Combattante. As the ships arrived via the Mississippi River and members of the military donned dress whites or blues; Louisiana shrimp, crab, oysters and other seafood waited for their shining moment in the limelight.
New Orleans Mayor LaToya Cantrell with second place winners Ryan Cashio, Executive Chef of Cajun House and Catering, and Culinary Specialist First Class Emily Gibson of the 2nd Fleet Command. Photo: NOLA Navy Week’s Louisiana Seafood Cook-Off
Gulf Seafood Foundation member Ewell Smith and New Orleans Chef-Du-Jour Amy Sins, hosted the event sponsored by Louisiana Seafood, Riverwalk New Orleans and the New Orleans Tourism and Cultural Fund.
Prep worked for the cook-off started at mid-morn with the Louisiana Seafood Promotion and Marketing board providing seafood for the event. According to Lt. Governor Billy Nungesser, whose office oversees the Seafood Board, “Nola Navy Week combines the best of those who serve at sea along with the best who serve our seafood caught here in Louisiana waters. The Louisiana Seafood Promotion and Marketing Board and Louisiana Office of Tourism are proud to be part of this tradition by hosting the seafood cook-off. Watching some of our finest Louisiana chefs team with U.S. Navy chefs to create unique dishes with our Louisiana seafood means it’s time to Feed Your Soul! I thank every participant for being here today and congratulate the winners.”
It’s all about the competition and the teams were ready to meet the challenge:
- Ryan Hacker, Brennan’s Executive Chef, and Petty Officer Third Class Perez Santos of the USS Farragut
- Phillippe Parola, Owner of Slverfin Group, and Seaman, Commissary Man Striker Lemuel Corpuz of the USS Lassen`
- Mike Johnson, Executive Chef of LSU Athletics and Staff Sargent Chef Jones Alexander Frankc of the USMC Reserve
- Will Avelar, Executive Chef of Mawi NOLA, and Petty Office Second Class Pierre Sacriste of the FNS La Combattante
- Danniel Bonnot, formerly Executive Chef of the Eiffel Tower Restaurant, and Clyde McCully, Culinary Specialist First Class of the U.S. Coast Guard Cutter Danier Tarr
- Ryan Cashio, Executive Chef of Cajun House and Catering, and Culinary Specialist First Class Emily Gibson of the 2nd Fleet Command
- Brett Montelone, Executive Chef of Junior’s on Harrison, and Command Senior Chef James Henson, of the US Coast Guard District 8
- Bonnie Breaux, Executive Chef at Breaux Cajun Catering, and Boatswain Mate 2nd Class Thomas Norton or Navy Recruiting
As the sun reached midday the crowds around the competing chefs grew. With knives cutting, spoons spooning and folks forking, the best seafood in the world was turned from catch to mouthwatering delights. As the chefs cooked on the US Navy Band, on had for the occasion, played on.
“This event raises awareness for the effort to aid Gulf fishermen still impacted by recent hurricanes,” said Ewell Smith, who also serves on the Louisiana Fishing Community Recovery Coalition. “More than $579.9 million is the estimated loss to fisheries communities attributed to the four major storms of during the past two years. From August 2020 to August 2021, Louisiana witnessed the landfall of four major hurricanes in a little over twelve months. “
According to Smith, the Recovery Coalition comprised of more than 15 state seafood organizations has been hard at work finding funding for the recovery of the industry. A “White Paper” is currently being distributed to both national and state legislators, and members of the coalition are personally calling to find a way to breath life back into the industry.
Judges finish tasting one contestants seafood dish and wait for the next. Photo: NOLA Navy Week’s Louisiana Seafood Cook-Off
As the chefs from land and sea put the final touches on their dishes, tension mounted in the crowd. Favorites were picked and a few friendly bet placed.
“Each team of chefs prepared seven meals, one for each of the seven judges ,” Smith explained. “Our judges grade the contestants on taste, flavor and presentation, all in hopes of the chefs winning the title of Nola Navy Week Louisiana Seafood Cook-off Champion! “
Judges for the elite seafood event included:
- Rear Admiral John Menoni-ESG-2
- Brigadier General William Souza – CG, 4th Marine Logistics Group
- Captain Kelly Denning – USCG- Chief of Staff – District 8 Commanding Officer
- Captain Gregory Smith, USN, Chef of Staff, CNRSE
- Justin Boone- Mayor of New Orleans Office Director
- Samantha Carroll, star of Food Network’s Cajun Aces and Executive Director of the Louisiana Seafood Board
- Susan Ford, publisher of Louisiana Kitchen & Culture
Petty Officer Third Class Perez Santos of the USS Farragut and Ryan Hacker, Brennan’s Executive Chef, with their winning dish. hoto: NOLA Navy Week’s Louisiana Seafood Cook-Off
As the afternoon progressed and the cooking finished, chefs started toclowned for the cameras while the judges took their job of tasting more seriously. As the clouds gathered overhead, it was time to announce the winner… and the winners were…. Petty Officer Third Class Perez Santos and Ryan Hacker of Brennan’s. The winners were followed closely in second by Emily Gibson of the 2nd Fleet Command and Ryan Cashio of Cajun House and Catering; while third place went to\ Lemuel Corpuz of the USS Lassen and Chef Phillippe Parola.
Rear Admiral John Menoni was impressed with the quality of originality of the seafood dishes he tasted. ” I guess you could say I had a narrow palette until day. After tasting a variety of excellent creations I discovered I enjoy seafood with a lot more spice than I ever thought I would.”
For those missing this fun-filled seafood cook-off, the Naval ships will again sail up the Mississippi in 2024.
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