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We've Got a Winner—2013 Great American Seafood Cook-Off
Tuna crusted with pork skins and potato-crusted lump crabmeat--with some puffed pork skins, poached eggs, and heirloom cherry tomatoes to round out the dish. Does this make your mouth water? For the judges at the 10th Annual Great American Seafood Cook-Off, it did.
Fifteen chefs, using seafood from their home states, competed in the yearly cook-off in New Orleans. And one dish outshined the rest.
Chef David Crews, representing Mississippi, won the Cook-Off on Saturday, August 4, 2013 in New Orleans with this southern version of the classic French Nicoise Salad. He won top honors for his culinary creation.
Crews is the executive chef at Six Shooter Land & Timber Co., a private land management company and hunting lodge north of Drew, Mississippi. He is also a culinary instructor at Mississippi Delta Community College in Moorhead, Mississippi. Chef Crews was assisted by Jeffrey Ferrell, chef de cuisine at City Grocery in Oxford, Mississippi.
At last year’s Cook-Off, Chef Gregory Gourdet of Portland, Oregon, took first prize. This year he continued a Cook-Off tradition by placing the king's crown on the new winner.
Chef Eric Stumpf of Corn Maiden Restaurant in Santa Ana Pueblo, New Mexico, won second place for his dish, Sweet Corn-Crusted New Mexico Brown Trout, Market Vegetables, and “Hatch” Chili Duo.
Taking third place was Chef Christopher Albrecht of Eno Terra in Kingston, New Jersey, for his Golden Tilefish and Green Vegetable Chowder.