Jim Smith, another state legend, executive chef of The Hummingbird Way and 2011 winner of both the Alabama Seafood Cook-Off and the nationwide Great American Seafood Cook-Off, adds that the competition, though keen, takes second stage to “the collaborative experience and the goal of success in the seafood and restaurant industries.”Įach Alabama restaurant chef brings professional-quality recipes to the competitive stage, but the beauty of Gulf seafood is that it shines just as impressively with at-home preparations that highlight natural flavor, transforming fish or shellfish into the best version of itself. “Fresh fish and fresh produce are what’s on the menu.” “I have a very modest and elegant approach to seafood recipes,” says the cooking champ. The top chefs advance to the Great American Seafood Cook-Off, a national competition with representatives from all 50 states.Īdditionally, in celebration of the 10th anniversary of the Alabama Gulf Seafood brand, a $2,500 cash prize was awarded to first-place winner Jeffrey Compton. “Well-prepared, ultra-fresh seafood is a delicious treat and it is so beneficially healthy.”įlavor, technique, creativity and thoughtful composition are the criteria that determine the winner of the cook-off. “I have always preferred fresh seafood as my inspiration over other proteins,” says chef Scott Simpson, executive chef of The Depot in Auburn and winner of the 2021 cook-off. For the seventh year, this competition attracted chefs from around the state to pay homage to one of the most prized and indigenous specialties on the Coast. The Alabama Seafood Cook-Off celebrates the bounty of the Gulf, promoting the mission of the Alabama Gulf Seafood brand presented by the Alabama Seafood Marketing Commission.
The superstar of the main event? Premium, local Alabama seafood. Four acclaimed chefs and their sous chef counterparts from across the state are positioned at fully equipped cooking stations on the terrace, while enthusiastic onlookers gather in the adjacent ballroom to observe the action. Chef Pete Blohme’s energized voice booms over a loudspeaker.
As the sun fades into the distant horizon and the salty waves crash onto the white sand nearby, the Lodge at Gulf State Park is awash with foodies.
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