The Lodge at Gulf State Park was filled with mouthwatering smells Monday night as four teams battled at the sixth annual Alabama Seafood Cook-Off. Chefs had just one hour to prepare their signature dish and plate six portions for a panel of judges.
The teams cooked outside overlooking the Gulf of Mexico and the Gulf State Pier while the crowds watched and cheered them on. Birmingham native, chef, author and Food Network personality Marti Duncan emceed the event that was live streamed by Montgomery station WSFA News 12.
Chef Michael Andrzejewski and pastry chef Bree Delong of Fisher’s at Orange Beach Marina had the support of the home crowd. The Gulf tripletail with smoked tripletail and corn fritters with bacon onion jam and her puree smelled amazing but did not take the trophy.
Chef Brandon Burleson and sous chef Cody Lowery from East Brewton chose royal red shrimp and blue crab to highlight in their dish. The margarita shrimp over warm esquites (Mexican street corn salad) with Alabama blue crab took second place.
Chef Kelly Hargroves and sous chef John Stewart said they enjoy competing and serving the community with their team from Wind Creek Casino in Montgomery. Hargroves did his take on fish and grits and had mouths watering in the crowd.
The winning team of the night was chef Scott Simpson and sous chef Morgan McWaters from The Depot in Auburn. The winning dish of pan-seared Gulf yellow edge grouper, stuffed poblano chili on Gulf Shrimp, sweet corn, and Conecuh bacon risotto with cilantro crema won over the judges.
Simpson comes from a background of opening resorts and representing large corporations at events like this but this time around he was representing his own restaurant. He is co-owner and executive chef at The Depot. He said he used his Italian and Mexican roots to create the flavors in the winning dish.
Simpson will represent the state of Alabama in New Orleans this August at the 17th annual Great American Seafood Cook-Off.
