Shreveport chefs are battling for the seafood crown in the 2018 Louisiana Seafood Cook-Off Tuesday, June 19th at the Cajundome Convention Center in Lafayette, La.
You can support our local chefs specially chosen to compete, Chefs Anthony Felan and Nick Simons by getting your at the door or online by clicking <<<HERE.>>>
For more information on the battle and our local chefs, see the press release below.
Anthony Felan and Chef Nick Simons compete to be named 2018 King of Louisiana Seafood BATON ROUGE.
Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board will welcome 12 of Louisiana’s best chefs representing every corner of the state to the 2018 Louisiana Seafood Cook-Off, held at the Cajundome Convention Center on June 19, 2018, at 5 p.m.
Shreveport chefs Anthony Felan of Fat Calf Boucherie and Nick Simons of Wine Country Bistro will battle in front of a live audience and panel of judges to be named the next King of Louisiana Seafood. “We are thrilled to partner with some of the best chefs from around the state in an effort to not only promote Louisiana Seafood – but also to determine who is this year’s top chef,” said Lt. Governor Nungesser. “This year’s seafood cook-off is poised to be a huge success as we once again bring out the best culinary skills our state has to offer coupled with the freshest and most abundant seafood in the country.”
During this premier cooking competition, each chef will prepare a dish that highlights the use of Louisiana seafood while interacting with a live audience, celebrity hosts and the “chef ref.” Each dish will be presented to a panel of critically-acclaimed judges, who will score based on presentation, creativity, composition, craftsmanship and flavor. In its 11th year, the 2018 Louisiana Seafood Cook-Off continues to promote the quality and taste of the abundant seafood found in Louisiana’s waters. The Louisiana Seafood Cook-Off, presented by the Louisiana Seafood Promotion and Marketing Board in partnership with the Louisiana Restaurant Association, will be held in conjunction with the Taste of EatLafayette, which showcases locally-owned restaurants and kicks off the annual EatLafayette™ summer campaign aimed to drive customers to local eateries. The winner of the Louisiana Seafood Cook-Off will be crowned the 2018 King/Queen of Louisiana Seafood and will represent the state in the Great American Seafood Cook-Off held in New Orleans in August.
Chef Felan of Shreveport, La. is a graduate of Le Cordon Bleu College of Culinary Arts in San Francisco where he began his journey in the culinary world. His experience cooking in some of the Bay Area’s prestigious restaurants, as well as his childhood memories of working and playing in his grandfather’s garden, instilled in him a deep respect for farm-fresh ingredients. His love for Louisiana and his family brought him back home in 2010, where he joined the team of Wine Country Bistro and quickly moved up to Executive Chef. After years with Wine Country, Anthony’s drive for something of his own and his passion for farm-to-table led to an unsuspected partnership–and his first business endeavor–with Smith Family Farms in 2017. This partnership spawned Fat Calf Boucherie, which serves the Smith Family’s beef and lamb and many other locally sourced items. In addition to his new restaurant, Anthony and his wife have a side project, 2nd Act Supper Club, where they host underground dinners in various historic locations around downtown Shreveport. Anthony has received several awards in NWLA over the years, and in 2015, he was recognized as one of ACFNO’s Best Chefs of Louisiana. He has competed in the Louisiana Seafood Cook-off a few times over the last 6 years, but after coming in 2nd place last year, he felt the need to return one final time to shoot for the crown.
Chef Simons was born and raised in Shreveport, La. He graduated from Northwestern State University of Louisiana with a bachelor’s degree in Hospitality Management, followed by a degree in Culinary Arts from Bossier Parish Community College. Nick has worked in restaurants since he was 15-years old, and started his career managing a small restaurant in Mansfield, La. After leaving Mansfield, he started as a salad cook at Wine Country Bistro in November 2015 and quickly moved up the ranks to executive sous chef, eventually taking over the kitchen as Executive Chef in September 2017.
For more information about the Louisiana Seafood Cook-Off, visit www.louisianaseafood.com.