New Gulf-area location, added day of networking to highlight selected chefs’ June 11–12 competition experience
ORANGE BEACH (May 24, 2023) – Alabama Gulf Seafood today announced its judges’ panel selection of four Alabama chef teams set to compete in the 8th Annual Alabama Seafood Cook-Off (ASCO) on Monday, June 12, at Zeke’s Restaurant in Orange Beach.
Chefs Sam Adams (small batch, Birmingham), Lawrence Agnew (Jesse’s Restaurant, Magnolia Springs), Brody Olive (Voyagers at Perdido Beach Resort, Orange Beach) and Nicholas Song (The Depot, Auburn) will compete next month for the chance to take home the coveted state title, a $2,500 prize and go on to represent the state of Alabama in the 20th Annual Great American Seafood Cook-Off (GASCO), which will take place in in New Orleans, Louisiana, in late summer.
“This year not only saw the highest number of entries submitted to us in ASCO history, but also the best and most solid options statewide. We were blown away by chefs’ creativity in presenting Alabama Gulf Seafood through new and interesting recipe creations,” said Chef Jim Smith, owner and executive chef at Mobile’s The Hummingbird Way, board chairman of the Alabama Seafood Marketing Commission (ASMC) and 2011 winner of both the Alabama Seafood Cook-Off and GASCO. “We cannot wait to see our four finalists’ creations brought to life in June.”
The selection process required chefs from across the state to submit a recipe including Alabama Gulf Seafood as the featured ingredient. An expert panel of judges reviewed each chef’s recipe and selected participants based off Alabama location (one participant selected from North, Central, Gulf and then a Wildcard) and factors such as creativity, composition, harmony of ingredients and more.
Competing chef recipe selections include:
• Chef Sam Adams — “Mediterranean Summer Meets Birmingham”: Seared Gulf Red Snapper over Gulf Crab Salad, with Boiled Peanut Hummus, Cornmeal Fried Squash, Fried Capers, Saffron Beurre L’orange, and Herb Salad
Chef Lawrence Agnew — Charcoal Grilled Dry Aged Swordfish Chop, Magnolia Glazed Bayou Cora “Nixtamalized” Hominy & Local Summer Vegetables, Blue Crab Stuffed Heirloom Tomato, Bourride Butter
Chef Brody Olive — “Fishing on the Rocks, The Jetties at Perdido Pass” Gaff-Top Catfish Smoked over Scrub Oak Coal, Flash-Fried Mole Crabs + Gulf Shrimp Horseradish Cream, Pickled Purslane + Smoked Paprika Coral Tuile
Chef Nicholas Song — Alabama Jumbo Lump Crab Cake, Heirloom Tomato Miso Dashi, Meyer Lemon Quick Pickled Cucumber & Alabama Royal Red Shrimp Salad, Local Corn, Chili & Cotija “Esquites” Aioli
For the 8th Annual ASCO event, the ASMC has delegated two days of events to foster enhanced connection among longtime industry professionals, members of the ASMC and Alabama chefs. In addition to the competition, attendees will learn from some of Alabama’s leading professionals in the seafood and sustainability industry amidst the backdrop of the beautiful and bountiful Gulf of Mexico.
Beginning Sunday, June 11, competitors, event judges and ASMC professionals will be welcomed at The Lodge at Gulf State Park for a Gulf seafood-centered welcome dinner prepared by Executive Chef James Balster of Perch restaurant. The evening will commence with remarks seafood industry professionals and will allow for attendees to become acquainted with one another prior to the main ASCO event the following day.
Monday, June 12, will be an insightful day for ASCO participants. Beginning with a sustainability tour of The Lodge — one of the main leaders in sustainable tourism across the Southeast —contestants, judges and industry professionals will learn about the many ways it aims to protect the Gulf and its many inhabitants, from operations to facilities to kitchen techniques.
“We are thrilled to ensure sustainable seafood practices are factored into the event’s itinerary this year and hope participants are able to take what they learn into practice at their own restaurants,” said Commissioner of the Alabama Department of Conservation and Natural Resources Chris Blankenship.
The 8th annual Alabama Seafood Cook-Off will then be held at Zeke’s Restaurant on Monday, June 12, beginning at 6:00 p.m. Chef teams will have one hour to prepare their dishes and then present them to a panel of experienced industry judges comprised of Chef Jim Smith alongside Chef Jeffrey Compton, owner and executive chef at The Battery in Birmingham and 2022 ASCO Winner; Chris Nelson, president of Bon Secour Fisheries, Inc.; and Susan Benton, entrepreneur, food writer, and founder of GulfCoastRestaurants.com and 30AEats.com.
The Monday competition is open to the public, and there is no cost for entry. Guests will enjoy live music, free oyster tastings compliments of Murder Point Oysters and will enjoy a live cooking competition as the sun sets on the Alabama Gulf.
About the Alabama Seafood Marketing Commission
Established by executive order in March 2011, the Alabama Seafood Marketing Commission (ASMC) was created to help provide advice, oversight, management and encouragement to the marketing of Alabama seafood. Led by Chris Blankenship, commissioner of the Alabama Department of Conservation and Natural Resources, the ASMC is comprised of volunteer members appointed by the Governor that includes fishermen, processors, charter boat operators, retailers, restaurant owners and others directly and indirectly related to the Alabama seafood industry.
