Chef Rob McDaniel to Represent Alabama at Great American Seafood Cook-Off |
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Rob McDaniel, executive chef of SpringHouse on Lake Martin will represent Alabama at the Great American Seafood Cook Off in New Orleans on Saturday, August 3, 2013. One of the most prestigious culinary competitions in the United States, The Great American Seafood Cook-Off emphasizes the importance of cooking with domestic and sustainable seafood.
In New Orleans, Chef Rob will compete against more than a dozen top seafood chefs from across the country for the title of “King” or “Queen” of American Seafood. The chefs will prepare dishes that showcase sustainable fish and shellfish that are native to their home states whenever possible.
“I am thrilled to have the opportunity to display Alabama’s seafood and our excellent produce at the Cook-Off in New Orleans,” said Chef Rob, an Auburn graduate who studied at the New England Culinary Institute. “I am excited to meet chefs from other states and to help spread the word about the importance of sustainability.”
Chef Rob intends to highlight Alabama’s seafood as well as locally grown vegetables that he and his staff forage for daily. While he is not disclosing what he’ll prepare, Chef Rob says it’ll be season specific as his menu always is.
“I am pleased that Chef Rob McDaniel is bringing a taste of Alabama to the Tenth Annual Great American Seafood Cook-Off,” said Ewell Smith, executive director of the Cook-Off. “Each year we bring a new and diverse group of America’s most talented chefs to New Orleans, and it is fast becoming apparent that 2013 will be the most exciting year yet.”
Earlier this year, organizers of The Great American Seafood Cook-Off encouraged states to hold a qualifying round or appoint a chef to compete in the event. There are currently 16 chefs registered representing such states as Alaska, Mississippi, Colorado, New Mexico and South Carolina.
John Besh won the first The Great American Seafood Cook-Off in 2004 with a dish of Pan Roasted Louisiana Blackfish with Corn, Crab and Caviar. The 2012 Cook-Off Crown went to Chef Gregory Gourdet of Departure Restaurant in Portland, OR. Chef Gourdet prepared a dish of slow cooked Oregon Chinook Salmon featuring Butter Clams, Bacon Dashi, Porcini, Roasted Heirloom Tomato and Crispy Sea Greens.
The Great American Seafood Cook-Off will take place on Saturday, August 3rd at the Ernest N. Morial Convention Center in New Orleans during the Louisiana Foodservice Expo. More information is available at www.GreatAmericanSeafoodCookoff.com.