Alabama Seafood Cook-Off draws chefs from throughout the state

Gulf seafood delicacies, like these crab, will be on display at the annual Alabama Seafood Cook-Off.

Four chefs from across the state will put their seafood cooking skills to the test in Gulf Shores on June 21 during the sixth annual Alabama Seafood Cook-Off.

Michael Andrzejewski, of Fisher’s in Orange Beach; Brandon Burleson of Sparta Academy Nutrition Program in Evergreen; Kelly Hargroves of Wind Creek Hotel & Casino in Montgomery, and Scott Simpson of The Depot in Auburn, along with their teams, will compete for the chance to represent Alabama in the 17thannual Great American Seafood Cook-Off in Louisiana in August.

The competition was fierce for the final four slots, with chefs from across the state submitting seafood recipes to a panel of judges, who considered creativity, composition, harmony of ingredients and more in their selection process.

“With some of the best chefs across the state of Alabama competing, this year’s Cook-Off will truly be an event you don’t want to miss,” said Chris Blankenship, commissioner of the Alabama Department of Conservation and Natural Resources and program administrator of the Alabama Seafood Marketing Commission. “Everyone is welcome to attend to watch these top four chefs demonstrate exquisite and delicious recipe submissions.”

Andrzejewski will be making Gulf tripletail with smoked fish fritters, bacon jam and green herb puree. Hargroves is making a Gulf barbecue plate with fish, grits and greens. Simpson is pan searing Gulf yellow edge grouper stuffed poblano chile on Gulf shrimp, sweet corn and Conecuh bacon risotto with cilantro crema. Burleson is making flame-kissed margarita shrimp over warm esquites (Mexican street corn salad) with Alabama blue crab.

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This year’s free event will take place at the Lodge at Gulf State Park in Gulf Shores.

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