Chef Chris Lusk is the King of Louisiana Seafood
The title of top seafood chef in Louisiana has been awarded to Chef Chris Lusk of Café Adelaide & the Swizzle Stick Bar at the Loews New Orleans Hotel.
Photo: RUSTY COSTANZA/TIMES-PICAYUNE
He was presented the crown as the King of Louisiana Seafood at the third annual Louisiana Seafood Cook-Off Grand Tasting at the New Orleans Wine and Food Experience. Chef Lusk bested a field of eleven chefs with his dish, Louisiana Shrimp and Crabmeat over Pasta. (Check out his recipe in our recipes section.)
Judges praised the “simple, clean and bright flavors of Louisiana seafood” in the winning entry.
Chef Chris advances to compete in the Great American Seafood Cook-Off at the Louisiana Foodservice EXPO in August. It is the nation’s most prestigious seafood competition showcasing domestic, sustainable seafood and features premier chefs from across the nation. The National Oceanic Atmospheric Association (NOAA) is a primary sponsor for the two-day event.
The Seafood Cook-off is produced by the Louisiana Seafood Promotion and Marketing Board (LSPMB).
As the winner, Chef Lusk becomes an ambassador for Louisiana seafood for the next year. According to Ewell Smith, executive director of the LSPMB, “the job of talking about Louisiana seafood has never been more important than it is right now in view of the situation in the Gulf of Mexico.”
Approximately two-thirds of the Louisiana coast remains open and is unaffected by the Deepwater Horizon spill. Inland, freshwater species such as crawfish, catfish and alligator are not impacted by the BP incident.
Chef Lusk says, “Louisiana seafood is the best product in the world and always will be.” He advises chefs nationwide to be wary of media reports because only safe seafood reaches the marketplace. “Keep it on your menu,” he adds.
Chef Lusk said he speaks with his seafood vendors daily to stay on top of the situation.
The native of Lufkin, Texas comes from a family of chefs. His grandfather cooked in a hospital “back in the good old days when everything was homemade,” and his family was also farmers. He says he grew up eating freshwater varieties of catfish and shrimp.
Here are some links to more on Chef Chris’ win and Louisiana seafood:
From Perishable News.
Interview with Chef Chris from SeafoodSource.com