Over the course of centuries the waters off Louisiana’s coast have been familiar naval combat grounds. Recently those same waters again teamed with a naval armada ready for combat, this time joined by some of the best known chefs in the state to show support for Gulf fishermen.
Armed with knives, folks, spoons and spices, participants in the Tabasco Global Kitchen NOLA Navy Cook-Off Louisiana Seafood Challenge fought over stoves ablaze with some of the Gulf’s best seafood for the 2018 seafood title celebrating the city’s Tercentennial. Local chefs joined cooks from the visiting naval armada representing the U.S., Canadian and French Navies, as well as the U.S. Coast Guard, for the Seafood Battle of New Orleans at Manning’s at Harrah’s in the French Quarter.
The “Three Kings” of Louisiana Seafood Kings, Chef Chris Lusk, Chef Keith Frentz of Lola, and Chef Michael Brewer of Baton Rouge’s City Pork, joined other local chefs that included Chef Mike Nelson of GW Fins, Chef Michael Guolotta of MoPho, Chef Austin Kirzner of Red Fish Grill, Chef Tom Wolfe of the Omni Rib Room.
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