LAFAYETTE, La. (The Ehrhardt Group) - Lt. Governor Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board have crowned Chef Trahan of Blue Dog Café in Lafayette as the King of Louisiana Seafood.
The event was held Tuesday at the Cajundome Convention Center in conjunction with A Taste of Eat Lafayette.
To earn the crown, Chef Trahan prepared a “Cracklin” Crusted Red Snapper with Pickled Crawfish Tails, Buttermilk Chili Consommé, Spring Vegetables, Burnt Leek Oil, Fermented Cream, and Bowfin Caviar, beating eleven of the state’s best chefs by showing his creativity and highlighting the superior quality of the seafood that comes from Louisiana’s nutrient-rich shorelines.
“We are thrilled to name Chef Ryan Trahan the 2018 King of Louisiana Seafood,” said Lt. Governor Billy Nungesser. “I look forward to working with him to represent the great state of Louisiana and our one of a kind, world famous Louisiana seafood. This is going to be an exciting year filled with opportunities to showcase our fresh Gulf seafood to the world.”
Chef Trahan’s first duty as King of Louisiana Seafood will be to represent the state at the Great American Seafood Cook-Off held on August 4th in New Orleans, where he will compete against the nation’s top seafood chefs.
Chef Joshua Hebert of The Cabin Restaurant in Gonzales was named runner-up of the competition with Gulf Fish, Smoked Crab Cake, Tomato Jam and Corn Salad. Closely behind was Paul Gibson of Pont Breaux’s Cajun Restaurant in Breaux Bridge, who prepared Mardi Gras Speckled Trout.
This year’s competitors were:
•Chef Justin Ferguson, Baton Rouge (BRQ Restaurant)
•Chef Noah Lessard, Baton Rouge (Ruffino’s)
•Chef Paul Gibson, Breaux Bridge (Pont Breaux’s Cajun Restaurant)
•Chef Scott McCue, Charenton (Cypress Bayou Casino Hotel)
•Chef Joshua Hebert, Gonzales (The Cabin Restaurant)
•Chef Kris Allen, Lafayette (Pamplona Tapas Bar & Restaurant)
•Chef Ryan Trahan, Lafayette (Blue Dog Café)
•Chef Justin East, Lake Charles (Vic & Anthony’s Steakhouse at the Golden Nugget)
•Chef Paige Lucas, Marksville (Pork Belly’s Bar and Grill)
•Chef Richard Brennan III, New Orleans (Bourbon House)
•Chef Anthony Felan, Shreveport (Fat Calf Boucherie)
•Chef Nick Simons, Shreveport (Wine Country Bistro)