NEW ORLEANS, LA - Chef Bryan Gregg of Escape Montclair will compete in the 12th annual Great American Seafood Cook-Off on Saturday. This event will be streamed live at 11:45 a.m. on August 8.
Gregg will join twelve chefs from throughout the U.S. as they compete for the highly coveted title of America’s Best Seafood Chef which will take place at the Morial Convention Center in New Orleans.
“Louisiana Seafood is renowned worldwide, and we’re proud that so many prestigious chefs want to come here to demonstrate their creativity using their own states’ native seafood,” Lt. Governor Dardenne said. “Our centuries-old and world-famous seafood culture makes New Orleans and Louisiana a natural fit for such a significant culinary competition.”
The competition will be streamed live at GreatAmericanSeafoodCookOff.com. Tickets can be purchased on the website and at all Louisiana Whole Foods locations for $5, or at the door for $10. The Cook-Off is held in conjunction with the Louisiana Restaurant Association, and tickets to the 62nd Louisiana Foodservice & Hospitality Expo include admission to the Cook-Off. Chefs competing are:
STATE - CHEF - RESTAURANT
Alabama- George Reis of Ocean
Alaska- Beau Schooler of The Rookery Café
Florida- Jim Shirley of The Bay
Georgia- Adam Evans of The Optimist
Louisiana- Michael Brewer of The Sammich
Maine- Chris Hart of The Blaine House
Mississippi- Ty Thames of Restaurant Tyler
New Jersey- Bryan Gregg of Escape Montclair
Oklahoma - Kurt Fleischfresser of Vast
Oregon - Doug Adams of Imperial
South Carolina - Ron Andrews of Bray’s Island Plantation
Texas - Brian West of Smoke, The Restaurant
Cory Bahr, 2011 Cook-Off competitor and chef/owner of Cotton and Nonna restaurants in Monroe will serve as master of ceremonies for the fourth consecutive year and will be joined by Baton Rouge media personality Johnny Ahysen. Chef Randy Cheramie, executive director of the Chef John Folse Culinary Institute at Nicholls State University, will officiate over the competition as the “chef ref.”
Judges for this year’s contest include Brooke Bell, editor of Taste of the South and editorial director of Louisiana Cookin’; Steve Green, founder and CEO of #Foodiechats; Anne E. McBride, culinary program and editorial director for strategic initiatives at The Culinary Institute of America; Barton Seaver, director of the Healthy and Sustainable Food program at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health; chef Rick Tramonto, executive chef and founding partner of Tru in Chicago; and chef Wesley True, returning to the Cook-Off after winning second place in 2010.
Following the opening ceremony at 11:45 a.m., cooking will begin at noon. The chefs will have staggered start times separated by 15 minutes, and each chef will have one hour to create and plate his dish before cooking ends at 4 p.m. Guests will enjoy live music by The Michael Foster Project until the closing ceremony begins at 4:40 p.m., and America’s Best Seafood Chef 2015 will be announced at 4:50 p.m.
For more information, visit GreatAmericanSeafoodCookOff.com.