Gulf oil doesn't deter Mississippi's seafood cookoff - - The News for South Mississippi

Gulf oil doesn't deter Mississippi's seafood cookoff


By Jessica Bowman – email

BILOXI, MS (WLOX) - Oil in the gulf is not stopping seafood consumption in our state. Wednesday, the Great Mississippi Seafood Cookoff was held at the Coast Coliseum Convention Center in Biloxi.

Seven chefs, all from eateries in Mississippi, used make shift kitchens to create their unique seafood dishes. The key ingredient, saltwater seafood from the Mississippi Gulf Coast.

"We wanted to go ahead with the event because our Mississippi coast is not closed, our fishing is open and our seafood is good," Irvin Jackson said.

The chefs were given exactly one hour to impress judges with a perfect combination of taste, presentation and composition.

"Then I wrapped it with string potatoes and served it with two sauces," Island View Chef David Crabtree explained of his dish. "Eggplant seafood casserole, we're going to use as a riser."

Chef Crabtree added the final touches to complete his Trout Roulade.

"Oyster stew sauce and lemon burblanc topped it with a little micro greens some apple relish."

Among the other entries: Pan sauteed red fish with white chocolate and saffron sauce, sweet potato crusted grouper, pork rind crusted softshell crab and Caribbean style red snapper caprice, just to name a few.

After the votes were in, all the scores were tallied up and First Lady Marsha Barbour handed out the awards.

Chef Vishwesh Bhatt from the Snackbar in Oxford, Mississippi was crowned the winner. He now moves on to compete in the Great American Seafood Cookoff, which is held in New Orleans in August.

Click here to see recipes from last year's contestants, including Lookout 49's Rob Stinson who represented Mississippi in 2009.

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