Jon Greening, executive chef of Deck 84 in Delray Beach, and Jay Prisco, executive chef of Bogart’s Bar & Grille in Boca Raton, will represent Rapoport’s Restaurant Group at the Great American Seafood Cook-Off in New Orleans on Saturday, August 3, 2013. Rapoport’s Restaurant Group’s award-winning waterfront restaurant, Deck 84 was selected by the Florida Department of Agriculture to represent the Sunshine State at the competition. One of the most prestigious culinary competitions in the United States, The Great American Seafood Cook-Off emphasizes the importance of cooking with domestic and sustainable seafood.
In New Orleans, Jon Greening will compete against more than a dozen top seafood chefs from across the country for the title of “King” or “Queen” of American Seafood. The chefs will prepare dishes that showcase sustainable fish and shellfish that are native to their home states whenever possible. Jay Prisco, will act as sous chef for Jon Greening at the event.
“I am thrilled to have the opportunity to display our state’s unsurpassed seafood at the Cook Off in New Orleans,” said Executive chef Jon Greening, “I am excited to meet chefs from other states and to help spread the word about the importance of sustainability.”
Chef Greening and Chef Prisco intend to highlight Florida’s seafood as well as locally grown vegetables and ingredients. While they are not disclosing what they’ll prepare, Chef Greening and Chef Prisco will be using black grouper, Key West shrimp and lobster for their dish.
“I am pleased that the Rapoport’s Restaurant Group team is bringing a taste of Florida to the Tenth Annual Great American Seafood Cook-Off,” said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board, which produces the Cook-Off. “Each year we bring a new and diverse group of America’s most talented chefs to New Orleans, and it is fast becoming apparent that 2013 will be the most exciting year yet.”
Earlier this year, organizers of The Great American Seafood Cook-Off encouraged states to hold a qualifying round or appoint a chef to compete in the event. There are currently 16 chefs registered representing such states as Alabama, Alaska, Mississippi, New Mexico and South Carolina.
John Besh won the first The Great American Seafood Cook-Off in 2004 with a dish of Pan Roasted Louisiana Blackfish with Corn, Crab and Caviar. The 2012 Cook-Off Crown went to Chef Gregory Gourdet of Departure Restaurant in Portland, OR. Chef Gourdet prepared a dish of slow cooked Oregon Chinook Salmon featuring Butter Clams, Bacon Dashi, Porcini, Roasted Heirloom Tomato and Crispy Sea Greens.
The Great American Seafood Cook Off will take place on Saturday, August 3rd at the Ernest N. Morial Convention Center in New Orleans during the Louisiana Foodservice Expo. More information is available at www.GreatAmericanSeafoodCookoff.com.