The 18^th annual Great American Seafood Cook-Off was held in New Orleans at the Ernest N. Morial Convention Center in early August. The event was a humongous success, as it attracted 14 culinary master chefs from across the United States who competed to earn a royal title, as per this feature article from Nola.com.

The Great American Seafood Cook-Off served as the primary attraction of the Louisiana Restaurant Association’s 18^th annual showcase for dozens upon dozens of vendors displaying and distributing their products and services for the general public to enjoy. Hundreds of people attended the event and made up the crowd at the main event where each competing chef was given only 30 minutes to produce a seafood dish that would be judged by a team of judges against the 13 other contenders.

The executive director of the Louisiana Seafood Promotion and Marketing Board, Samantha Carroll, commented on the 14 chefs who participated in the cook-off, calling them among the most “competitive and qualified” in the history of the Great American Seafood Cook-Off.

After the judges of the event had sampled all 14 entries, Erin Miller of Cambridge, Massachusetts was crowned the “Queen of American Seafood.” Miller won the cookoff by preparing a dish, the Cape Ann Tide Pool, which was complemented by a consommé of lobster tails as well as dune rose pits. As reported, “the winning creation included a scallop custard with corn and a sauté of sweet margarine, corn, mussels, and scallops, finished with a butter-poached lobster tail and scallops with sea beans.”

Louisiana Lieutenant Governor Billy Nungesser commented on the event and crowning, saying, “what an outstanding competition we had today with one of the best lineups of competing chefs in the history of the Great American Seafood Cook-Off. It went great, the dishes are incredible. The personalities of each chef from each state from each state. This was definitely a tough decision for our judges.”

This year’s judges of the event included Louisiana Celebrity Chef John Folse, California Chef Shirley Chung, Two-time Chopped Champion and Florida Chef James Briscione, and Kentucky-based Sri Lankan-American Chef Sam Fore.

Competition winner, Chef Erin Miller had trained at the French Culinary Institute of New York, and she is reportedly proud to count her restaurant, Urban Hearth, “among the small number of acclaimed woman-owned and led restaurants in the Boston area.” Coming in second place was Floridian Chef Al Massa from Brotula’s Seafood House & Steamer in Destin, Florida, and Ohioan Chef Christian Gill from Boomtown Biscuits & Whiskey in Cincinnati, Ohiowas awarded third place.

Chef Erin Miller, who was crowned as the first-ever Queen of American Seafood, commented on her winning dish by saying, “we wanted to really focus-in on the breadth of seafood available in Massachusetts, not only the fish and shellfish we know really well but also the things that grow along the shore. So the dish is built around multiple layers of seafood and multiple layers of textures integrated with the sea beans and the garnishes that grow in the rocky shoals in Massachusetts. I’m in probably my favorite city in the world right now. It just means so much to represent my state and be here with these extraordinarily creative chefs. It just makes this mean so much more.”

The Great American Seafood Cook-Off, which just finished its 18^th year of competitions and crownings, was initially started by the Louisiana Seafood Promotion and Marketing Board in 2004. The Cook-Off was purposeful in its origins, as it aimed to promote domestic, sustainable seafood.

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