Thursday, May 28, 2009
Galatoire's Bistro chef Nathan Gresham took second place at the King of Louisiana Seafood competition at last weekend’s New Orleans Wine & Food Experience—just a step behind Tory McPhail of Commander’s Palace. The Galatoire’s Bistro chefs are no strangers to this competition: Last year’s winner was Brian Landry, who works at both locations.
Gresham prepared a sautéed red snapper, skin on, over charred corn, bacon and spring onions with Louisiana crawfish with Creole tomatoes in a saffron butter sauce. The judges, which included Tommy Simmons of The Advocate’s Food section, were looking for the “wow” factor—a meaningful combination of textures, complementary flavors and colors.
Also competing this year—his first time—was La Mestiza chef Jack Jennings, who prepared a sweet potato tempura batter with soft-shell crab, Louisiana-style piaya with alligator, shrimp and oysters (pictured).
Click here for a photo slideshow of the competition.
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