>> Narrator: MASTER CHEFS OR CULINARY BEGINNERS, TIME FOR THE GREAT AMERICAN SEAFOOD COOK-OFF!

>> WELL, THESE CHEFS HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF ARE SOME OF THE MOST TALENTED CHEFS IN THE COUNTRY.

>> AS A MEMBER OF THE AMERICAN CULINARY FEDERATION, THIS IS AS BIG A STAGE AS YOU CAN GET.

>> I BELIEVE 18 OR 19 THIS YEAR, WHICH IS THE LARGEST FIELD EVER.

>> THIS EVENT IS HUGE.

THIS IS THEIR PASSION, THIS IS THEIR LIFE, SO THEY TAKE IT SERIOUS.

>> WITH THE FIRST COUPLE OF BITES, WE KNEW.

THE FLAVORS WERE SINGING.

>> HOW DOES IT LOOK, HOW IS IT CRAFTED, HOW IS IT PLATED?

>> YOU KNOW, EVEN THOUGH WE ARE IN NEW MEXICO AND WE ARE IN THE MIDDLE OF A DESERT, WE DO KNOW WHAT WE'RE DOING WHEN IT COMES TO SEAFOOD.

>> ALASKA IS DEFINITELY >> IT'S GOING TO BE AWESOME.

>> Narrator: EACH YEAR, THE TALENT AT THIS COOK-OFF GETS BETTER AND BETTER, WHILE THE COMPETITION GETS CLOSER AND CLOSER.

WHICH STATE HAS THE CHEF WHO HAS WHAT IT TAKES TO WIN THE 7th GREAT AMERICAN SEAFOOD COOK-OFF?

FUNDING FOR THIS PROGRAM PROVIDED IN PART BY... NOAA, THE NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION.

FROM SEVERE WEATHER FORECAST AND FISHERIES MANAGEMENT TO OCEAN EXPLORATION AND CLIMATE RESEARCH, NOAA'S PRODUCTS AND SERVICES HELP TO SERVE PEOPLE AROUND THE WORLD.

THE FOUNDATION FOR EXCELLENCE IN LOUISIANA PUBLIC BROADCASTING.

OUR MISSION IS TO TELL LOUISIANA'S STORY TO THE WORLD.

KNOWING LOUISIANA'S REPUTATION FOR CULINARY EXCELLENCE AND ITS PLACE AS THE LARGEST SEAFOOD PRODUCER IN THE CONTIGUOUS UNITED STATES, THE 2014 COMPETITION IS A UNIQUE OPPORTUNITY TO SEE THE TRENDS AND INSPIRATIONS 18 MASTER CHEFS ARE USING TO PREPARE SIGNATURE SEAFOOD DISHES.

THE RULES ARE SIMPLE -- IN THE GREAT AMERICAN SEAFOOD COOK-OFF, EACH CHEF CREATES A DISH USING SEAFOOD FROM THEIR RESPECTIVE STATE.

EACH CONTESTANT HAS ONE HOUR TO COOK THEIR SIGNATURE DISH, WHICH THEY THEN PRESENT TO A PANEL OF SIX JUDGES.

THE JUDGES ARE INDUSTRY EXPERTS WHO WILL BE EVALUATING EACH DISH ON PRESENTATION, GENERAL IMPRESSION AND SERVING METHODS, CREATIVITY, COMPOSITION AND HARMONY OF INGREDIENTS, CORRECT PREPARATION AND CRAFTSMANSHIP, FLAVOR, TASTE, TEXTURE, AND DONENESS.

THE 2014 JUDGES ARE... STEVE GREEN, FOUNDER AND PRESIDENT OF #FOODIECHATS, AN ONLINE COMMUNITY WHERE HE EATS AND TWEETS WITH SOCIAL FOODIES WORLDWIDE EVERY MONDAY EVENING.

BARBARA MATHIAS, PUBLISHER AND VICE PRESIDENT OF FOOD ARTS, A MAGAZINE DEDICATED TO QUALITY FOOD FEATURES.

KRIS MOON, SENIOR DIRECTOR, JAMES BEARD FOUNDATION, WHERE HE USES HIS PASSION FOR FINE DINING TO DEVELOP FUND-RAISING INITIATIVES AND STRATEGIC DEVELOPMENTS FOR THE JAMES BEARD FOUNDATION.

BEN POLLINGER, EXECUTIVE CHEF OF OCEANA NEW YORK, WHERE HE'S BEEN RECOGNIZED BY THE NEW YORK TIMES, MICHELIN, AND ESQUIRE.

HE SHARES SOME OF HIS SECRETS IN HIS COOKBOOK, "SCHOOL OF FISH."

SUSIE SELBY, WINEMAKER/ SOLE PROPRIETOR OF SELBY WINERY, WHERE SHE'S EARNED NATIONAL ACCLAIM FOR HER HAND-CRAFTED APPROACH TO TRADITIONAL EUROPEAN OLD-WORLD WINE MAKING.

AND BRIAN WEST, CHEF INSTRUCTOR OF THE CULINARY INSTITUTE OF AMERICA, SAN ANTONIO, WHERE HE SHARES CULINARY FUNDAMENTALS FOR ASPIRING CULINARIANS.

CHEF WEST HAS BEEN RECOGNIZED BY THE NEW YORK TIMES AND TEXAS MONTHLY FOR HIS CULINARY SKILLS.

KEEPING THINGS MOVING ALONG ARE A TRIO OF HOSTS WHO ALSO BRING PASSION AND EXPERIENCE TO THEIR JOB.

THE 2014 HOSTS ARE...CORY BAHR.

OWNER AND EXECUTIVE CHEF OF COTTON RESTAURANT, THIS FORMER KING OF LOUISIANA SEAFOOD HAS WON ACCLAIM FROM FOOD & WINE MAGAZINE, SAVEUR, AND MORE.

ALWAYS COMPETITIVE, HE ALSO TOOK THE WIN ON FOOD NETWORK'S "CHOPPED."

JAY DUCOTE, FOOD BLOGGER, BROADCASTER, AND CHEF.

FOX'S "MasterChef" HAS RECOGNIZED JAY AS A TOP AMATEUR CHEF.

HE HAS A POPULAR BLOG, A BARBECUE SAUCE, AND A RADIO PROGRAM WHICH WON A TASTE AWARD FOR BEING THE BEST FOOD OR DRINK BROADCAST IN THE COUNTRY.

>> I KNOW WE'RE GOING TO SEE SOME ROCK STAR CHEFS PUTTING OUT SOME FANTASTIC SEAFOOD DISHES.

>> Narrator: AND ANTHONY ANDERSON.

WHILE ANTHONY IS BEST KNOWN AS AN ACTOR, HE ALSO IS QUITE TALENTED IN THE KITCHEN, AS HE DEMONSTRATES ON HIS SHOW ON THE COOKING CHANNEL.

ANDERSON LEARNED TO COOK AT AN EARLY AGE.

>> SO I GREW UP WATCHING JULIA CHILD AND "THE GALLOPING GOURMET" ON PUBLIC ACCESS.

SO I LOOKED INTO THE REFRIGERATOR, THERE WAS A CHICKEN, I SEASONED IT, AND I PUT IT IN THE OVEN AND LET IT ROAST FOR AN HOUR, HOUR AND A HALF.

NEXT THING I KNOW, BOOM, MY FATHER WAS HOME, AND HE WAS EATING THE MEAL AND SAID, THIS IS THE BEST FOOD THAT MY MOTHER HAD COOKED.

AND I SAID, "UH, DADDY, I COOKED THIS."

>> Narrator: UPON THEIR ARRIVAL IN NEW ORLEANS, FIVE OF THE CHEFS FROM OUTSIDE OF THE GULF STATE REGION KICKED THINGS OFF WITH A FRIENDLY THROW-DOWN COMPETITION AT A LOUISIANA RESTAURANT ASSOCIATION RECEPTION.

IT WAS A HARD CHOICE FOR THE JUDGES, BUT CHEF BARTON PHILLIPS OF MISSOURI TOOK THE WIN.

THE 18 CHEFS THEN TRAVELED INTO THE FRENCH QUARTER TO THE WORLD-FAMOUS ANTOINE'S RESTAURANT, WHERE THEY WERE TREATED TO SOME SERIOUS SOUTHERN HOSPITALITY.

AS THEY MIXED AND MINGLED, CONTESTANTS ENJOYED A TASTE OF THE SOUTH WITH AN ARRAY OF DISHES PREPARED BY AN AWARD-WINNING CHEF FROM EACH OF THE GULF STATES.

THE FINAL EVENT OF THE EVENING WAS THE NUMBER PULL, WHICH DETERMINES THE COOKING ORDER FOR THE COMPETITION.

>> Man: NUMBER ONE!

[ CHEERS AND APPLAUSE ] >> Narrator: MISSISSIPPI DREW THE CHALLENGING NUMBER-ONE POSITION WHICH KICKS OFF THE COOKING COMPETITION.

BRIGHT AND EARLY THE NEXT MORNING, SETUP FOR THE COMPETITION BEGINS.

THE CHEFS UNPACK THEIR TOOLS AND INGREDIENTS NEEDED TO MAKE THEIR WORLD-CLASS SEAFOOD DISHES.

>> Ducote: TWO...AND ONE!

[ CHEERS AND APPLAUSE ] HIT IT.

CHEF GARY HAWKINS IS KICKING IT OFF -- THE GREAT AMERICAN SEAFOOD COOK-OFF.

[ CHEERS AND APPLAUSE ] >> Narrator: THE COMPETITION HAS BEGUN, WITH MISSISSIPPI LEADING THE WAY.

NOW LET'S MEET THE CHEFS, BEGINNING WITH THE GULF COAST.

>> I'M GARY HAWKINS, FROM JACKSON, MISSISSIPPI, REPRESENTING 1908 PROVISIONS.

AND I'M HERE FOR THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY WE'RE DOING A SAUTEED REDFISH OVER A LOCAL SWEET POTATO PUREE, GOING TO HAVE A LADY PEA RELISH WITH PEA SHOOTS, AND A LEMON BROWN BUTTER.

AND WE ALSO HAVE SOME SYRIAN CUCUMBERS.

ALL THE PRODUCTS WE'VE GOT TODAY ARE FROM A SMALL FARM OUTSIDE CLINTON, MISSISSIPPI, AND CONNECTING WITH THE LOCAL FARMERS, THAT REALLY HELPS US, MAKES US LOOK GOOD.

>> THE FIRST DISH OF A COMPETITION IS ALWAYS A LITTLE BIT, YOU KNOW, LIKE, IT'S YOUR FIRST DISH, WHAT TO EXPECT THAT A LOT OF DISHES HAVE.

I THOUGHT IT WAS WELL PLATED.

I THOUGHT HE EXPLAINED IT REALLY WELL.

>> I THOUGHT THE PUREE ADDED A NICE BALANCE WITH THE FISH, THE SWEETNESS, AND THE PEAS ADDED SOME WONDERFUL TEXTURE.

HE ALSO DID A NICE JOB WITH THE SEASONING ON THE GREENS.

SO IT WAS A GOOD COMBINATION.

>> MY NAME IS AARON BURGAU, WITH RESTAURANT PATOIS IN NEW ORLEANS, LOUISIANA.

I'M HERE IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

THE DISH I'M COOKING TODAY IS A YELLOWEDGE GROUPER.

IT IS PAN-SEARED, AND IT IS ALSO SERVED WITH A LITTLE BIT OF CORN-- FRESH SWEET CORN SAUCE, AND A LITTLE CHARRED OKRA AND GULF SHRIMP.

I LOVE COOKING WITH SEAFOOD, 'CAUSE BEING FROM NEW ORLEANS, YOU GOT A LOT OF IT.

I'M A FISHERMAN MYSELF.

I FISH A LOT.

I THINK IT'S A GREAT INGREDIENT, VERY VERSATILE.

SO MANY DIFFERENT TYPES OF FISH, SO MANY DIFFERENT TYPES OF WAYS TO COOK IT AND TECHNIQUES TO COOK IT IN.

I THINK I DID PRETTY GOOD.

THE COMPETITION WAS PRETTY TOUGH, BUT I THINK I PUT OUT A GOOD DISH.

I'M HAPPY ABOUT IT.

>> HEY, Y'ALL, MY NAME IS DAVID BANCROFT.

I'M THE CHEF AT ACRE RESTAURANT IN AUBURN, ALABAMA.

WE'RE HERE, REPRESENTING TEAM ALABAMA AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

OUR DISH THAT WE'RE DOING TODAY IS GOING TO BE SAGE-ROASTED RED SNAPPER.

WE HAVE FORAGED ALABAMA MUSHROOMS.

WE HAVE ALABAMA SEA URCHIN SAUCE.

WE'RE DOING A LITTLE CHARRED SILVER QUEEN CORN AND NASTURTIUM.

AND WHAT'S SPECIAL ABOUT OUR DISH IS -- EVERYBODY'S HAD RED SNAPPER, BUT OUR SNAPPER WAS SPEAR CAUGHT, WHICH MEANS THE FISH DID NOT GO THROUGH THAT STRESS OF THE LINE CAUGHT, WHERE IT'S SHOOTING THE ADRENALINE THROUGH THE MEAT.

OUR FISH WAS EUTHANIZED IMMEDIATELY.

IT'S A RELAXED PIECE, BEAUTIFUL.

WE WENT FORAGING FOR THE MUSHROOMS OURSELVES OUT IN MACON COUNTY.

GOT SOME BEAUTIFUL CHANTERELLES.

ON THE WAY TO THE COMPETITION, WE MET SOME PROFESSORS FROM U.A.B.

-- THAT'S UNIVERSITY OF ALABAMA, BIRMINGHAM -- AND THEY BROUGHT US UP SOME LIVE SEA URCHIN SPECIMENS.

THE FACT THAT WE GOT THEM FROM U.A.B.

IS SPECIAL.

>> FOR ONE, THE MUSHROOMS WERE ABSOLUTELY BEYOND DELICIOUS.

I WAS WATCHING HIM PREPARE THAT EARLIER.

AND IT WORKED PERFECTLY, I THOUGHT, WITH -- THE BITE I CREATED WAS A LITTLE BIT OF THE BACON, THE MUSHROOM, THE SHRIMP, THE GULF SNAPPER.

IT WAS BEAUTIFULLY PUT TOGETHER, I THOUGHT.

THE PRESENTATION WAS GREAT.

HE EXPLAINED IT REALLY WELL.

SO I'M VERY HAPPY WITH THE DISH.

>> CHEFS THESE DAYS THAT ARE TRYING TO GET FRESH SEAFOOD, AND YOU LOOK AT PEOPLE THAT ARE LANDLOCKED -- ARE JUST TRYING TO FIND FRESH SOURCES.

THE FRESHEST WAYS TO GET THE PRODUCT TO THE RESTAURANTS WHERE THEY'RE TRUSTING OF THE PRODUCT AND MAKE SURE THAT THEY'RE SOURCING IT RESPECTFULLY, RESPONSIBLY, AND MAKE SURE THAT THEY KNOW THAT THE SPECIES THEY'RE USING ARE MORE SUSTAINABLE SPECIES THAN SOME THAT ARE BEING OVERFISHED.

>> I'M TERRY WHITE, WITH SAGE RESTAURANT IN TALLAHASSEE, FLORIDA, AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

I'M DOING A COUNTRY HAM-CRUSTED COBIA.

COBIA IS A FISH THAT WE USE A LOT IN FLORIDA, AND WE CATCH IT A LOT OFF OUR SHORES IN THE PANHANDLE.

AND IT'S A MEATY, DELICIOUS FISH THAT I THINK IS SLIGHTLY UNDERUTILIZED, AND I WANTED TO SHOWCASE THAT -- LET PEOPLE SEE WHAT A GREAT FISH IT IS.

WE'RE GOING TO CRUST THE FISH WITH SHAVED COUNTRY HAM THAT WE AIR DRY, AND WE'RE GOING TO MAKE A SPINY LOBSTER POT STICKER TO GO UNDERNEATH IT, WITH CARAMELIZED BOK CHOY IN A SAFFRON AND ORANGE EMULSION.

I THINK ALL THOSE FLAVORS ARE VERY SIGNATURE FLAVORS IN FLORIDA.

>> YOU KNOW, IT WAS A REALLY STELLAR DISH, AND A REALLY THOUGHTFUL MIXING OF KIND OF SOUTHERN FLAVORS AND SOUTHERN FOOD WITH HIS ASIAN BACKGROUND.

I LOVED IT.

>> I THINK WE DID WELL.

I WAS HAPPY WITH THE DISH.

THE FLAVORS WERE ALL ON POINT, SO HOPEFULLY THE JUDGES ENJOYED IT.

>> MY NAME IS LARRY DELGADO.

I'M EXECUTIVE CHEF AND OWNER OF house.

wine.

& bistro.

IN McALLEN, TEXAS, AND SALT NEW AMERICAN TABLE IN McALLEN, TEXAS.

AND I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

I'M BORN AND RAISED IN TEXAS, WHERE THE MEXICAN CULTURE IS INTERWOVEN WITH TEXAS CULTURE, SO I'M REALLY GETTING DOWN TO MY ROOTS.

WE'RE MAKING A HUIT LA COCHE TORTILLA AND A SHRIMP TACO.

WE'VE ELEVATED IT.

WE'VE GOT A LITTLE FLAIR TO IT, SO IT'S NOT YOUR REGULAR TACO.

BUT IT'S SURE TO PLEASE THE JUDGES, AND I'M LOOKING FORWARD TO IT.

SO, YOU KNOW, I JUST HOPE I PLEASE THE JUDGES, AND MORE THAN ANYTHING I JUST WANTED TO COME OUT AND PERFORM WELL, REPRESENT TEXAS, AND DID THAT, I THINK.

>> THE BLOODY MARY, THERE WAS A LITTLE SHRIMP TASTE TO IT.

IT WAS PEPPERY, IT WAS DELICIOUS.

GREAT WAY TO START THE MEAL.

AND THIS IS ONE OF MY FAVORITES SO FAR.

THE TORTILLA AND THE SHRIMP WERE BEAUTIFUL.

>> I THINK HE KNOCKED IT OUT OF THE PARK, HE DID GREAT.

>> Narrator: COMPETING HEAD-TO-HEAD WITH COASTAL STATES ARE CHEFS FROM THE INTERIOR STATES, WHO PROUDLY PREPARE SOME FRESHWATER FARE.

HERE ARE THE CHEFS FROM OUR INTERIOR STATES.

>> MY NAME IS MATTHEW SCHNOOBERGER.

I'M FROM NEW MEXICO.

I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY WE'RE GOING TO BE DOING A CHILE-SPIKED CATFISH WITH HATCH GREEN CHILE SPOON BREAD, AND WE'RE GOING TO DO A NICE CHIMICHURRI.

ALL THE HERBS ARE FROM OUR GARDEN.

THE NEW MEXICO GAME AND WILDLIFE WENT AND PERSONALLY GOT ALL THE CATFISH FOR US.

AND BEING IN NEW MEXICO, WE GOT RED AND GREEN CHILE, AND THAT'S WHAT WE'RE KNOWN FOR, AND THAT'S WHAT WE'RE PROUD TO SERVE TODAY.

I LOVE COOKING WITH SEAFOOD, BECAUSE I GREW UP IN TEXAS, IN HOUSTON, ON THE GULF.

WE HAD A BEACH HOUSE THERE, AND IT WAS REALLY FUN FOR US TO GO OUT, CATCH FISH, AND COME HOME AND COOK THEM.

>> MY NAME IS BARTON PHILLIPS, CERTIFIED EXECUTIVE CHEF OF MISSOURI ATHLETIC CLUB, ST. LOUIS, MISSOURI.

I'M REPRESENTING THE STATE OF MISSOURI IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

WE'RE USING A RAINBOW TROUT, WE'RE GOING TO STUFF IT WITH POBLANO PEPPERS, RED PEPPERS, AND SPINACH.

AND THEN WE'RE SMOKING IT OVER APPLE WOOD CHIPS.

IT'LL BE ACCOMPANIED WITH WHAT WE CALL A FARMER'S BARLEY.

SO IT'S A BARLEY WITH VEGETABLES IN IT.

THE SAUCE IS A YELLOW TOMATO.

AND THEN WE'RE GOING TO HAVE SOME HEIRLOOM TOMATOES AS A GARNISH, SOME FRESH BABY ARUGULA, AND I THINK THAT'S ABOUT IT.

>> THIS WAS REALLY INTERESTINGLY PREPARED, TO TAKE THE TWO FILETS OF THE FISH AND STUFF IT WITH THE SMOKED PEPPERS AND WRAP IT IN THE LEEK.

ANOTHER GOOD DISH.

>> OH, THIS WAS A GREAT EXPERIENCE.

YOU GOT SOME REAL GREAT CHEFS HERE, SOME GREAT PERSONALITIES.

IT WAS JUST A MARVELOUS TIME.

>> MY NAME IS TIMOTHY HARRIS.

I'M FROM PALMYRA, P.A., AND I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

OUR SIGNATURE DISH FROM P.A.

IS GOING TO INVOLVE OUR STATE FISH, AND THAT'S GOING TO BE THE RAINBOW TROUT.

AND EVERYTHING THAT I PUT IN TO DESIGNING THIS PARTICULAR PLATE WAS ABOUT TELLING A STORY, AND THAT I HOPE THAT I RELAY TO THE JUDGES A JOURNEY OF WHAT CENTRAL P.A.

IS ALL ABOUT, ENCOMPASSING SUSTAINABILITY, FARM TO THE PLATE, AND WAS ABLE TO ENCOMPASS ALL MY INGREDIENTS FROM FIVE DIFFERENT COUNTIES FROM OUR SURROUNDING AREA TO REALLY SHOWCASE PENNSYLVANIA BOUNTY.

BEING IN AN EDUCATIONAL SETTING, WE DO HAVE A STUDENT RESTAURANT.

AND SO WE REALLY DO EMPHASIZE WORKING WITH THE SEAFOOD THROUGH OUR STUDENTS.

IT'S ONE OF THE PRIMARY PROTEINS THAT THE STUDENTS ARE GOING TO WORK WITH.

AND AGAIN, JUST, IT'S ALL ABOUT EDUCATION AND UNDERSTANDING THE GREAT FLAVORS AND TEXTURES THAT ARE COMING.

>> MY NAME IS MARK BALLEN.

I'M HERE TO REPRESENT THE STATE OF IDAHO FOR THE GREAT AMERICAN SEAFOOD COOK-OFF.

I AM USING IDAHO TROUT, CALLED WHOLE FOOD TROUT, WHICH IS FARMED OUTSIDE OF HAGERMAN, IDAHO.

I LOVE AMANDINE AND BANANA FOSTERS.

AND SO I DID A VERSION OF A FUSION OF AN AMARETTO/PLANTAIN RUM SAUCE OVER IDAHO TROUT, GARNISHED WITH CAYENNE ALMONDS AND ACCOMPANIED WITH A WATERCRESS PUREE WITH A HUCKLEBERRY VODKA CREME FRAICHE AND IDAHO STURGEON CAVIAR.

[ CHUCKLES ] >> AND HOW DO YOU THINK YOU DID IN THE COMPETITION?

>> Ballen: OH, I FEEL WE DID GREAT AS FAR AS -- MY FLAVOR PROFILES WERE THERE, MY PRESENTATION WAS THERE, SO IT'S REALLY UP TO THE JUDGES FROM HERE.

[ CHUCKLES ] >> Pollinger: WHAT I REALLY THINK WORKED VERY NICELY ON THAT DISH, THOUGH, WAS THE PAIRING OF THE FISH WITH THE BANANA -- WITH THE PLANTAIN, THE RUM.

YOU KNOW, I SAID, "THE BANANA," BECAUSE IT REALLY SEEMED TO ME AN INSPIRATION OF BANANAS FOSTER, WHICH IS OBVIOUSLY SUCH AN ICONIC NEW ORLEANS DISH.

SO I THINK THAT WAS A PRETTY COOL COMBINATION.

>> MY NAME IS BRIAR HANDLY.

I'M FROM PARK CITY, UTAH, AND I'M HERE COMPETING IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

THERE'S JUST SO MANY DIFFERENT POSSIBILITIES WITH SEAFOOD.

IF IT'S NOT DONE RIGHT, THEN IT DOESN'T COME OUT GREAT, YOU KNOW, SO YOU REALLY HAVE TO PUT A LOT OF LOVE AND TIME INTO IT AND TREAT IT WITH RESPECT.

JUST LIKE ANY OTHER INGREDIENT, ESPECIALLY WITH TROUT, IT'S SUCH A DELICATE FISH, AND A TASTY FISH, BUT IT DOESN'T NEED MUCH MANIPULATING, SO... THAT'S OUR PLAN TODAY.

>> IT WAS PREPARED BEAUTIFULLY.

AND VERY LIGHT.

A LOT OF INGREDIENTS THAT WERE DELIGHTFUL, AND I THOUGHT IT SHOWED A LOT OF CREATIVITY.

>> Narrator: THE EAST COAST HAS A LONG TRADITION OF GREAT SEAFOOD RESTAURANTS AND GREAT CHEFS, AND THIS YEAR'S COMPETITION FEATURES THE FOLLOWING CHEFS FROM THE ATLANTIC SEABOARD.

>> MY NAME IS JEFFRY WIERZBICKI.

I'M EXECUTIVE CHEF AT WINBERIE'S IN SUMMIT, NEW JERSEY.

AND I'M REALLY PLEASED TO BE HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY I AM COOKING A NEW JERSEY SCALLOP B.L.T., WHICH IS IN HOMAGE TO THE NEW JERSEY DINER.

IT'S ONE OF THE THREE CULINARY STALWARTS THAT I CONSIDER US TO HAVE IN OUR STATE.

MY FRIEND BIAGIO IS A PHENOMENAL BAKER LOCALLY IN STIRLING, NEW JERSEY.

HE BAKED ME SOME BEAUTIFUL FOCACCIA TO SHOWCASE.

THE ABSOLUTE STAR OF THE SHOW AND THE THIRD, WHAT I CONSIDER CULINARY STALWART IN NEW JERSEY IS, WE HAVE HUNDREDS OF MILES OF COASTLINE AND BEACHES AND ALL THAT KIND OF STUFF.

A LOT OF PEOPLE DON'T THINK OF THAT WHEN THEY THINK OF NEW JERSEY.

AND IN TURN, WE HAVE SOME PHENOMENAL FISH, MAN, SOME OF THE GREATEST SCALLOPS YOU WILL EVER HAVE, AND LOBSTER.

WE'RE FEATURING BOTH OF THOSE ITEMS ON OUR SCALLOP B.L.T.

TODAY.

IT'S GOING TO BE GREAT.

I HOPE EVERYBODY ENJOYS IT.

>> RIGHT OFF THE BAT, I THOUGHT THE TOMATOES WERE OUTSTANDING.

THEY'RE BEAUTIFUL AND NICELY HANDLED.

THE MAYONNAISE THAT THEY PUT ON THERE WAS REALLY, REALLY NICELY DONE.

THE SCALLOPS WERE GOOD.

I THINK THEY NEEDED A LITTLE MORE SALT, BELIEVE IT OR NOT.

AND I THINK THEY COULD HAVE DONE A BETTER JOB ON THE SEARING OF THEM.

>> MY NAME IS CHEF DAN SMITH.

I'M FROM MURRELLS INLET, SOUTH CAROLINA, AND I'M AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY I'M GOING TO BE PREPARING A PAN-SEARED SCAMP GROUPER WITH GOLDEN BEET RISOTTO, SWEET PEA PUREE WITH SAUTEED BEET GREENS AND A SHRIMP BUTTER SAUCE.

I LIKE USING -- WORKING WITH SEAFOOD BECAUSE I'M IN THE SEAFOOD CAPITAL OF SOUTH CAROLINA, I HAVE THE FRESHEST SEAFOOD RIGHT AT MY BACK DOOR, AND IT'S ALWAYS SOMETHING NEW, AND IT'S ALWAYS A GOOD CHALLENGE.

>> [ SPEAKING CHINESE ] >> Interpreter: MY NAME IS LUO ZIZHAO.

I'M FROM NEW YORK, ORIGINALLY FROM CHINA.

I'M HERE TO PARTICIPATE IN GREAT AMERICAN SEAFOOD COOK-OFF.

THE DISH IS CALLED GOLDEN CRISPY CRUMB SEA BASS.

I DESIGNED THIS DISH WHEN I FIRST CAME TO AMERICA TO ACCOMMODATE AMERICAN PEOPLE'S TASTE, AND THE CHARACTER OF THIS DISH IS, IT'S CRISPY ON THE OUTSIDE, IT'S TENDER INSIDE, AND TO PRESENT THIS DISH IN ITS MOST DELICIOUS WAY.

WHEN I WAS LITTLE, I LOVED TO EAT SEAFOOD, BECAUSE MY HOMETOWN IS CANTON AREA, IT'S A COASTAL CITY, SO I EAT A LOT OF SEAFOOD.

>> THE FISH ITSELF, BLACK SEA BASS, IS ONE OF MY FAVORITE FISH IN GENERAL.

IT WAS FRIED NICELY, AND JUST A UNIQUE COMBINATION OF INGREDIENTS THERE.

>> ALL RIGHT, MY NAME IS LEE GREGORY, FROM THE ROOSEVELT RESTAURANT IN RICHMOND, VIRGINIA, AND REPRESENTING THE STATE OF VIRGINIA HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

I'M COOKING CHESAPEAKE BAY SUGAR TOADS, WHICH IS A LITTLE PUFFERFISH, KIND OF A LITTLE BLOWFISH.

WE'RE GOING TO DO BACON-WRAPPED SUGAR TOADS WITH A CLAM AND CRAB CORN CHOWDER KIND OF SAUCE.

SO NOT A REAL BROTHY, SOUPY THING, BUT USING THE BASE OF A CHOWDER KIND OF AS A SAUCE TO GO WITH THE SUGAR TOAD.

>> MY NAME IS MICHAEL LEE.

I'M FROM RALEIGH, NORTH CAROLINA.

I'M AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

MY SIGNATURE DISH TODAY IS GOING TO BE A TAKE ON A FRENCH CLASSIC MEUNIERE, BUT WE'RE JUST GOING TO DO A VERY HUMBLE VERSION OF IT.

MY MAIN INGREDIENT WILL BE CROAKER, SPOTTED CROAKER, WHICH IS A VERY ABUNDANT AND COMMON FISH IN NORTH CAROLINA.

A LOT OF PEOPLE OVERLOOK THE CHEAPER, LITTLE ECONOMICAL FISH, BUT IT HAS WONDERFUL FLAVOR.

I'M DOING VERY SIMPLE STEPS TO MAKE IT JUST LET THE NATURAL FLAVOR SHINE.

>> MY NAME IS MICHAEL BUCKLEY FROM MICHAEL TIMOTHY'S DINING GROUP.

AND I'M HERE REPRESENTING THE STATE OF NEW HAMPSHIRE IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

SO WE'RE GOING TO DO STEELHEAD TROUT, AS WELL AS LOCALLY FARM-RAISED OYSTERS FROM THE GREAT BAY.

AND WE'RE GOING TO TAKE THE TROUT, WE'RE GOING TO CUT IT, AND WE'RE GOING TO DO THAT WITH THE HERB BUTTER BRAISE.

SERVED WITH THAT WILL BE THE BUTTER SMOKED OYSTERS, ALONG WITH A CORN SPOON BREAD, AN HEIRLOOM TOMATO WATER, AND A SUMMER PISTOU, WHICH IS LIKE A PESTO, BUT WITHOUT THE NUTS.

PEOPLE TODAY, ESPECIALLY YOUNGER, INFORMED PEOPLE, THEY WANT TO KNOW WHERE THE FISH IS FROM, IS IT SUSTAINABLE, YOU KNOW?

AND I THINK THAT'S GOING TO BECOME MORE RELEVANT.

IT DOESN'T MEAN WILD FISH, WHICH WE SELL A LOT OF, ISN'T RELEVANT -- IT IS.

IT'S A HUGE, IT'S A VITAL PIECE OF OUR INDUSTRY.

BUT SUSTAINABILITY WILL BECOME MORE OF A FACTOR AS THE POPULATION OF THIS PLANET CONTINUES TO GROW.

YOU JUST CAN'T KEEP TAKING FROM THE SEA.

YOU HAVE TO GIVE BACK.

>> Narrator: THE WEST COAST OFFERS DISTINCTIVE SEAFOOD AND DISTINCTIVE COOKING FLAIR.

LET'S MEET THIS YEAR'S ENTRANTS.

>> MY NAME IS CHEF MANDY DIXON.

I'M FROM LA BALEINE CAFE IN HOMER, ALASKA.

AND I'M HERE REPRESENTING ALASKA AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY WE'LL BE DOING A HOMEMADE RAMEN NOODLE DISH WITH A SOCKEYE SALMON AND MARINATED SPOT SHRIMP, A LITTLE CREAMED CRAB BEIGNET, AND SMOKED SABLEFISH.

WE ARE GOING TO BE MAKING NOODLES ON STAGE.

WE'RE GOING TO BE SMOKING A SABLEFISH.

WE'RE GOING TO BE PAN-SEARING SOCKEYE.

IT REALLY HIGHLIGHTS LOCAL SEAFOOD FROM THE FISHING VILLAGE THAT WE'RE FROM.

I THINK WE DID PRETTY GOOD.

WE FINISHED ON TIME.

WE HAD EVERY ELEMENT TO OUR DISH ON THE PLATE, AND I FEEL GOOD ABOUT IT.

>> Pollinger: THIS WAS, SO FAR, THE MOST CREATIVE COMBINATION OF A STATE'S NATURAL SEAFOOD.

YOU KNOW, I THINK WE HAD THREE, FIVE DIFFERENT TYPES OF SEAFOOD IN THE ONE DISH.

AND A RAMEN DISH IS CERTAINLY THE BEST WAY TO BRING -- ONE OF THE BEST WAYS TO BRING THAT TOGETHER.

AND THE RAMEN BROTH WAS VERY GOOD.

>> ALL RIGHT, I'M CHRIS HOLEN WITH THE BAKED ALASKA ON THE COLUMBIA RIVER IN BEAUTIFUL ASTORIA, OREGON.

I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF, REPRESENTING THE GREAT STATE OF OREGON.

WE'RE -- CENTER OF THE PLATE -- CHINOOK SALMON.

SO WILD, TROLL CAUGHT, OFF THE OREGON COAST.

WE DO HAVE A BIT OF DUNGENESS CRAB AS WELL, SOME IN-SEASON STONE FRUIT, ARUGULA, AND THEN I'M MAKING A QUICK STOCK.

SO IT'S SALMON FOUR WAYS.

WE'RE GOING TO HAVE SALMON SKIN BACON, SALMON ROE, SALMON FILET, AND SALMON STOCK.

>> Narrator: THE JUDGING IS OVER, AND EVERYONE WAITS FOR THE DECISION ON WHO WILL BE THE NEXT KING OR QUEEN OF AMERICAN SEAFOOD.

ALL THE JUDGES HAVE THEIR FAVORITES, AND HERE IS A LOOK AT THE CHEFS LEADING THE COMPETITION.

TEXAN LARRY DELGADO BOOGIED HIS WAY TO THE TOP WITH HIS FEATURED DISH, THE TEXAS TWO STEP.

ALASKA'S MANDY DIXON AMAZED THE JUDGES WITH HER ALASKA SEAFOOD RAMEN BOWL WITH KING CRAB BEIGNETS.

ALABAMA'S DAVID BANCROFT WENT ALL OUT WITH HIS SAGE-ROASTED GULF SNAPPER AND ALABAMA SEA URCHIN SAUCE WITH FORAGED CHANTERELLES, CRISPY JOWL BACON, AND NASTURTIUM.

FLORIDA'S TERRY WHITE MIXED CITRUS WITH PORK TO MAKE HIS COUNTRY HAM-CRUSTED GULF COBIA WITH SPINY LOBSTER AND CARAMELIZED BABY BOK CHOY WITH A FLORIDA ORANGE AND SAFFRON EMULSION.

VIRGINIA'S LEE GREGORY INTRODUCED THE JUDGES TO VIRGINIA BACON-WRAPPED SUGAR TOAD WITH LITTLENECK CLAMS, JUMBO LUMP CRAB, CORN CHOWDER SAUCE, PICKLED MUSTARD SEED, AND JALAPEÑO.

AND LOUISIANA'S AARON BURGAU RACED PAST THE COMPETITION WITH HIS SAUTEED GROUPER AND GRILLED GULF SHRIMP WITH A SWEET CORN SABAYON, CHARRED OKRA, AND A SMOKED TOMATO VINAIGRETTE.

THE VOTES ARE TALLIED, AS THE CHEFS WAIT ANXIOUSLY FOR THE RESULTS.

THIRD PLACE IN THE GREAT AMERICAN SEAFOOD COOK-OFF IS... LOUISIANA!

>> IT'S GOOD, IT'S GOOD.

I'LL TAKE THIRD PLACE ANY DAY.

IT WAS A FUN EVENT.

YOU KNOW, IT'S A GREAT THING TO WIN, AND I'M HAPPY.

>> Narrator: SECOND PLACE GOES TO... TEXAS!

>> WE'RE REALLY PROUD OF THE DISH WE PUT TOGETHER, REALLY PROUD TO BE REPRESENTING TEXAS, YOU KNOW, AND WHEN WE HAVE A GREAT PRODUCT, IT'S HARD NOT TO SHOW GOOD.

>> Narrator: AND THE WINNER OF THE GREAT AMERICAN SEAFOOD COOK-OFF IS...

CHEF TERRY WHITE FROM THE STATE OF FLORIDA!

>> AMAZING!

A LOT OF EMOTION.

IT'S AWESOME.

I'M HONORED TO BE HERE.

>> Narrator: CHEF WHITE'S MIXTURE OF INGREDIENTS MADE HIS COUNTRY HAM-CRUSTED GULF COBIA WITH SPINY LOBSTER THE PERFECT COMBINATION OF TASTE AND PRESENTATION.

CHEF TERRY WILL REIGN AS KING OF THE SEAFOOD INDUSTRY UNTIL NEXT YEAR AND THE NEXT GREAT AMERICAN SEAFOOD COOK-OFF.

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