Great American Seafood Cook-Off VI

In August 2013, a group of accomplished and up-and-coming chefs representing 16 states gathered in New Orleans to compete in the annual Great American Seafood Cook-Off. The contest gave the chefs one hour to showcase their culinary talents in a dish using domestic seafood native to their home states. Then, a discriminating panel of judges made up of executive chefs, food magazine editors and a representative from The James Beard Foundation sampled the results and crown a winner. THE GREAT AMERICAN SEAFOOD COOK-OFF VI features highlights from the event, co-hosted by 2011's winning chef, Cory Bahr, and chef Martie Duncan, a Food Network Star finalist.
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Episode #In August 2013, a group of accomplished and up-and-coming chefs representing 16 states gathered in New Orleans to compete in the annual Great American Seafood Cook-Off. The contest gave the chefs one hour to showcase their culinary talents in a dish using domestic seafood native to their home states. Then, a discriminating panel of judges made up of executive chefs, food magazine editors and a representative from The James Beard Foundation sampled the results and crowned a winner. THE GREAT AMERICAN SEAFOOD COOK-OFF VI features highlights from the event, co-hosted by 2011's winning chef, Cory Bahr, and chef Martie Duncan, a Food Network Star finalist.

Episode #In August 2013, a group of accomplished and up-and- coming chefs representing 16 states gathered in New Orleans to compete in the annual Great American Seafood Cook-Off. THE GREAT AMERICAN SEAFOOD COOK-OFF VI features highlights from the event, co-hosted by 2011's winning chef, Cory Bahr, and chef Martie Duncan, a Food Network Star finalist. The contest gives the chefs one hour to showcase their culinary talents in a dish using domestic seafood native to their home states. Then, a discriminating panel of judges made up of executive chefs, food magazine editors and a representative from The James Beard Foundation sample the results and crown a winner. Mississippi-based chef David Crews edges out the fierce competition with his Southern nicoise salad featuring potato-crusted lump crab, pork rind- crusted seared tuna loin and pickled okra topped with a boquerones and bacon vinaigrette. This year's competition also features chefs from Alaska, Alabama, Colorado, Florida, Kentucky, Louisiana, Massachusetts, New Jersey, New Mexico, North Carolina, Oregon, Rhode Island, South Carolina and Texas.