This is a really cool thing for New Orleans. On Friday of this week from 1:30-4:30 Woldenberg Riverfront Park will be the site for the battle between eleven well-known Louisiana chefs, each of whom will be paired with a culinary specialists (military speak for chef)  from each of the visiting tall ships currently docked at the Port of New Orleans. Teams will compete in the use of fresh Louisiana seafood.

The star-studded culinary cast will include emcees Chef John Besh, Chef John Folse, and Louisiana Seafood Marketing and Promotion Board Executive Director (and my friend) Ewell Smith. Confirmed judges include Louisiana Eats! famous food expert Poppy Tooker (another of my good friends) and Rouses Supermarket Head Chef Jack Trueting.

The chef contestant line-up reads like a who’s who of chefs:

Team Canada: Alfred Singleton, Dickie Brennan’s Steakhouse

Team Ecuador: Vinny Russo, Ritz Carlton

Team U.S. Mitscher: Kevin Belton, New Orleans School of Cooking

Team U.S. DeWert: Gus Martin, Muriel’s (Navy)

Team France: Jack Leonardi, Jacques Imo’s

Team Navy Reserve: Duke Locicero, Café Giovanni

Team England: Cory Bahr, Cotton – Monroe, LA

Team Indonesia: Manny Auguello, Jolie Louisiana Bistro – Lafayette, LA

Team Coast Guard: Diana Chauvin, La Thai

Team U.S. Marines: Stacy Hall, Dick & Jenny’s

Team U.S. WASP: Johnny Blancher, Ye Olde College Inn

Each team will have thirty minutes to prepare and plate a dish using any ingredients they want with at least one or more Louisiana seafood proteins, which include crab, oysters, shrimp, fin fish, and crawfish. Six judges including local celebrity chefs and visiting military dignitaries will rate the culinary creations on three factors: presentation; creativity; and taste.

Earlier that day, the chefs will take a trip to Rouses Market in downtown New Orleans to shop for ingredients. Rouses will provide up to $200 worth of ingredients for each team for the dishes they must prepare. Award-winning and nationally famous New Orleans chef Susan Spicer (Bayona, Mondo) will assist the teams as a chef consultant during their shopping.

Schedule of Events:

1:30 p.m. – Opening ceremonies including parade of participating chefs, presentation of Colors and playing of Star Spangled Banner.

2:00 p.m. to 4:00 p.m. – Cooking competition (judges will taste throughout)

4:00 p.m. to 4:30 p.m. – Judges do final tasting and tabulate results

4:30 p.m. – Winner announced at closing ceremonies

The Louisiana Seafood Cook-off, along with an entire week of activities, is planned for NOLA Navy Week to commemorate the 200th anniversary of the War of 1812 and the Bicentennial of the Star Spangled Banner. Other activities between April 17 – 23rd include tours of tall ships and military vessels from around the world, fireworks, two Blue Angels shows over Lake Pontchartrain, and many community relations exercises and athletic events throughout the community for visiting sailors. For information on the week-long schedule of events, visit www.NOLANavyWeek.com or www.OurFlagWasStillThere.com