On Saturday, local chefs competed in the first ever Louisiana Seafood Cook-Off in conjunction with the New Orleans Wine and Food Experience. Apparently no one deems this competition worth reporting. No one, that is, save for us.
You heard it here first, folks. The winner of the inaugural Louisiana Seafood Cook-Off is none other than Brian Landry, Executive Chef of Galatoire's. The winning dish: lemonfish topped with jumbo lump crabmeat and crab butter.
Your next question: "What is crab butter?" Well, let me tell you. Chef Landry dumbed down the process for me: He "boiled" crab shells in butter until the butter broke, removed the shells, then whisked the butter back together over ice.
Brian will represent our great state in the fifth annual Great American Seafood Cook-Off, which will be held on August 2 & 3 in the Convention Center in conjunction with the Louisiana Food Service Expo (otherwise known as the "LRA Show" - aka "Christmas in August" for The Pope). More on this event later.
Congratulations, Brian. All I can say is that I, for one, am really glad that you decided to forego dental school in favor of the culinary arts.
Tuesday, May 27, 2008
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