Alabama's Top Chefs Battle it Out in Sweet Grown Alabama Seafood Cook-Off!
Four of Alabama's culinary titans went head-to-head this week at the Sweet Grown Alabama Seafood Cook-Off at The Wharf in Orange Beach, all vying for the chance to represent the state at the Great American Seafood Cook-Off in New Orleans this summer.
The Hound Takes Home the Gold!
Chef Robbie Nicolaisen of The Hound in Auburn, a seasoned competitor, snagged the championship title with his stunning Ember-Roasted Cobia dish! This masterpiece featured Gulf shrimp, a sweet corn puree, Chilton County peach chow chow, a crispy cornbread crumble, and a hint of anise hyssop.
What Made the Winning Dish So Special?
Nicolaisen, along with Sous Chef Gabe Atkinson, started with line-caught Gulf cobia, portioned and rubbed with their signature BBQ spice blend, then carefully roasted over hot charcoal. Fresh corn from Cassebaum Farms in Lillian was transformed into a luscious puree, subtly enhanced with miso, salt, pepper, and cream. The dish was crowned with a brown butter cornbread crumble, succulent shrimp, and that irresistible Chilton County peach chow chow!
"The wind made things tricky," Nicolaisen admitted, "but it actually worked in our favor! Cobia can get tough if cooked too quickly."
The winning team walked away with a sweet $2,500 prize, courtesy of the Organized Seafood Association of Alabama.
A Fierce Competition!
Judges evaluated the dishes across five key areas: presentation, overall impression, creativity, harmony of ingredients, preparation/craftsmanship, and of course, flavor! While only the winner was announced, the other talented chefs brought their A-game:
- Chef Chris Ippolito (Cayo Coco Rum Bar and Restaurant, Birmingham)
- Chef Jason McGarry (Central, Montgomery)
- Chef Emilio Urban (CoastAL Orange Beach)
A Glimpse at the Other Culinary Creations
Chef Ippolito wowed with his Red Snapper en Collard Green Papillote, served alongside cornbread pudding and a tangy green tomato beurre blanc.
Chef Urban showcased fresh Gulf shrimp in his Spiced Gulf Shrimp, accompanied by pickled cucumbers, radishes, a delicate hibiscus fumet foam, and a roasted yellow pepper beurre blanc.
Chef McGarry served up a Miso-Lacquered Gulf Cobia with Alabama Collard Slaw and Toasted Red Runner Peanuts.
Sweet Grown Alabama: Supporting Local Seafood!
Ellie Watson, Director of Sweet Grown Alabama, shared exciting news: a new marketing campaign is underway to promote Alabama seafood! Keep an eye out for ads on social media, streaming services, billboards, and across various media platforms. The goal? To encourage everyone to support local fishermen and enjoy the incredible seafood our state has to offer!