>> Narrator: IF YOU LOVE TO EAT SEAFOOD OR JUST LOVE TO COOK, YOU'VE COME TO THE RIGHT PLACE.

>> THANK YOU!

>> Narrator: THIS IS THE GREAT AMERICAN SEAFOOD COOK-OFF.

>> IT'S ONE OF THE COOLEST EVENTS I THINK THAT'S OUT THERE IN THE UNITED STATES RIGHT NOW.

>> GETTING TO TRAVEL HERE WAS A ONCE-IN-A-LIFETIME OPPORTUNITY FOR ME, AND THE HOSPITALITY HAS BEEN AWESOME.

AND THE FOOD IS TREMENDOUS.

>> AND IT JUST VALIDATES WHAT WE DO EVERY DAY AT THE RESTAURANT.

>> THE COMPETITION TODAY WAS AMAZING.

THEY REALLY BLEW ME OUT OF THE WATER.

>> HOPEFULLY, I CAN WIN, BUT WE'LL SEE IN A COUPLE HOURS HERE.

>> IT'S A REAL LUXURY TO BE A JUDGE.

>> Narrator: ANYTHING CAN HAPPEN AT A COOK-OFF.

PROBLEMS POP UP, EMOTIONS RUN HIGH, AND 16 TALENTED CHEFS WILL HAVE ONLY ONE HOUR TO COOK EIGHT WORLD-CLASS SEAFOOD DISHES.

CHEFS FROM ALL OVER THE NATION WILL BOIL, BASTE, GRILL, AND EVEN SAUTE TO SEE WHO WILL BE CROWNED KING OR QUEEN OF AMERICAN SEAFOOD AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

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

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

AND BY THE FOUNDATION FOR EXCELLENCE IN LOUISIANA PUBLIC BROADCASTING.

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

>> Narrator: IF YOU HAD TO CHOOSE A CITY TO HOST THE LARGEST SEAFOOD COOK-OFF IN AMERICA, WHICH ONE WOULD YOU CHOOSE?

IF YOU SAID NEW ORLEANS, YOU GUESSED CORRECT.

NEW ORLEANS, LOUISIANA, A CITY WITH A WORLD-CLASS REPUTATION FOR FOOD AND PARTYING.

THE GREAT AMERICAN SEAFOOD COOK-OFF IS A COMPETITION HELD EVERY YEAR TO DETERMINE THE BEST SEAFOOD CHEF.

THE WINNER WILL BECOME THE SPOKESPERSON FOR THE SEAFOOD INDUSTRY FOR THE NEXT YEAR.

IN CASE YOU THINK THAT IS SOME SMALL TASK, THINK AGAIN.

THE COMMERCIAL FISHING INDUSTRY IS A BILLION DOLLAR INDUSTRY, GENERATING $32 BILLION IN INCOME AND $116 BILLION IN SALES.

SO THE WINNING CHEF HAS AN IMPORTANT JOB AHEAD.

YOU'RE PROBABLY WONDERING RIGHT ABOUT NOW JUST HOW THE CHEFS ARE CHOSEN.

>> OUR GOVERNOR ISSUES A CHALLENGE TO ALL THE GOVERNORS ACROSS THE U.S. OF A.

TO SEND THEIR BEST CHEF.

YOU CAN SEE WE'VE HAD SOME OF OUR GOVERNORS ACTUALLY PICK THEIR OWN CHEFS, AND THEN, OF COURSE, SOME OF OUR STATES HAD COOK-OFFS FOR THE COOK-OFF.

AND IT'S A CHANCE FOR US TO SHOWCASE, LITERALLY, THE BEST SEAFOOD THERE IS FROM THE UNITED STATES.

>> Narrator: THE RULES ARE SIMPLE -- IN THE GREAT AMERICAN SEAFOOD COOK-OFF, EACH CHEF MUST COOK SEAFOOD FROM THEIR RESPECTIVE STATE.

EACH CONTESTANT WILL HAVE ONE HOUR TO COOK THEIR SIGNATURE DISH.

AND, FINALLY, THE CHEFS PRESENT THEIR DISHES TO A PANEL OF JUDGES.

THE PANEL WILL HAVE ONLY 10 MINUTES TO LISTEN TO THE CHEFS' PRESENTATIONS, TASTE THE FOOD, AND EVALUATE THE DISHES.

[ PLAYING "WHEN THE SAINTS GO MARCHING IN" ] IT SOUNDS LIKE ALL WORK AND NO PLAY, BUT THAT'S NOT LIFE IN THE BIG EASY.

IN TRUE NEW ORLEANS FASHION, PARTYING AND BUSINESS TAKE PLACE AT THE SAME TIME.

THE NIGHT BEFORE THE COMPETITION, CHEFS ARE ENTERTAINED WITH A SPECIAL V.I.P.

TOUR OF NEW ORLEANS' FINEST RESTAURANTS.

AND GETTING THERE IS HALF THE FUN.

>> HI!

>> Narrator: FIRST STOP IS SUPERIOR SEAFOOD AND OYSTER BAR.

THE CHEFS ARE TREATED TO SHRIMP AND GRITS AND FRIED OYSTERS.

RALPH'S ON THE PARK IS OUR NEXT DESTINATION.

THE CHEFS DINE ON SEAFOOD CREPES AND BAKED OYSTERS.

AND, FINALLY, THE CHEFS INDULGE ON CHAR-BOILED OYSTERS AND SOFT-SHELLED CRABS AT DRAGO'S.

WITH BELLIES FULL, THE CHEFS DRAW FOR THE COOKING ORDER IN THE COMPETITION.

CHEF GREGORY FROM OREGON DRAWS THE LUCKIEST SPOT -- NUMBER 16 -- AND WILL GO LAST.

LAST PLACE MEANS YOUR DISH IS THE FRESHEST IN THE JUDGES' MINDS.

HAWAII, WHO IS ENTERING THE COMPETITION FOR THE SECOND TIME, HAS SOME BAD LUCK AS CHEF NICO DRAWS NUMBER ONE.

THE CHEFS LEAVE AND TRY TO GET SOME SLEEP BEFORE THE BIG DAY.

EARLY THE NEXT MORNING, SET-UP FOR THE COMPETITION BEGINS.

THE CHEFS UNPACK THEIR PORTABLE KITCHENS AND THE INGREDIENTS NEEDED TO MAKE EIGHT WORLD-CLASS SEAFOOD DISHES.

FIRST, THE CHEFS GET A REFRESHER COURSE ON THE RULES.

THEN THEY WISH EACH OTHER GOOD LUCK AND FINISH PREPARING.

AS IN ANY COMPETITION, PROBLEMS ARE COMMONPLACE.

TEXAS CHEF JACK GILMORE LOST HIS LUGGAGE ON THE WAY OVER.

>> IT'S REAL EASY TO GET TO NEW ORLEANS, BUT TRAVELING NOWADAYS IS PRETTY HARD.

SO WE LOST SOME OF OUR FOOD AND WE LOST MY CHEF COAT.

BUT WE'RE BACK IN THE THICK OF THINGS, AND WE'RE GONNA HAVE FUN TODAY.

>> Narrator: IN THIS COMPETITION, IT'S ALWAYS GOOD TO HAVE A BACKUP TO A BACKUP PLAN.

CHEF NICO CHAIZE FROM HAWAII HAS THE UNENVIABLE SPOT OF LEADING OFF THE EVENT.

THIS IS THE SECOND TIME A CHEF FROM HAWAII HAS MADE THE LONG JOURNEY TO NEW ORLEANS, AND EVERYONE IS EXCITED TO SEE WHAT HIS SIGNATURE DISH WILL BE.

LET'S MEET THE CHEFS, BEGINNING FROM THE WEST, AND WHY NOT START WITH HAWAII?

>> HI.

I AM NICO CHAIZE FROM HONOLULU, HAWAII.

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

WE DID A LITTLE HAWAIIAN ISLAND SAMPLER, WHICH IS OF THREE -- IT'S A TRIO OF FISH.

THERE'S GOING TO BE TUNA, AHI, OPAH -- WHICH IS A MOONFISH, VERY GOOD-TASTING FISH, NOT VERY KNOWN IN THE MAINLAND.

THE SECRET INGREDIENT WILL BE THE SALT AND THE WAY THAT WE'RE MIXING OUR -- IT'S GOING TO BE ON EACH DISH.

EVERYWHERE IT'S GOING TO BE WITH SPECIAL SALT, WHICH IS BLACK SALT, RED SALT, AND WHITE SALT.

ONE FROM KAUAI, ONE FROM THE BIG ISLAND, AND ONE FROM OAHU.

>> MY NAME IS GREGORY GOURDET.

I'M FROM PORTLAND, OREGON, AND I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY, WE'VE CREATED A REALLY SPECIAL DISH HIGHLIGHTING OREGON CHINOOK SALMON, SOME AMAZING BUTTER CLAMS THAT WERE GROWN JUST FOR US, AND JUST A BUNCH OF AMAZING OREGON PRODUCE -- AMAZING ORGANIC TOMATOES, SOME SEA LETTUCE WE'VE HARVESTED ON OUR OWN, AND WE'RE GOING TO USE SOME REALLY FUN MODERN TECHNIQUES ON SOME REALLY AMAZING INGREDIENTS.

BOTH SALMON AND CLAMS ARE ABSOLUTELY IMPORTANT TO OUR STATE BECAUSE THEY'RE ABSOLUTELY LOCAL, THEY SUPPORT THE COMMUNITY, AND THEY PROVIDE THE DELICIOUS INGREDIENTS TO CHEFS ALL AROUND THE COUNTRY AND TO DINERS WHO WANT TO ENJOY AMAZING, DELICIOUS, PRISTINE OREGON-PRODUCED FISH.

>> HI, MY NAME IS CHRISTOPHER VANE.

I'M FROM ANCHORAGE, ALASKA.

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

I'M PREPARING WHITE KING SALMON PINWHEELS.

ACTUALLY, IT'S NOT A PINWHEEL, BUT IT'S A WHITE KING SALMON ROUND.

AND THAT'S GOING TO BE SEARED WITH MICRO CHERVIL AND A LITTLE BIT OF LEMON VERBENA.

IT'S FANTASTIC TO BE HERE.

NEW ORLEANS IS A GREAT TOWN.

THE HOSPITALITY INDUSTRY HERE IS VERY STRONG AND VERY UNIFIED.

THE FOOD'S FANTASTIC.

BUT BEYOND THAT, I'M...

PROUD TO BE ABLE TO REPRESENT MY STATE -- ALASKA -- THE GREAT STATE OF ALASKA IN THIS CONTEST, AND, YOU KNOW, SHOWCASE SOMETHING THAT WE HAVE THAT'S VERY PRECIOUS TO US.

>> Narrator: NOW LET'S TRAVEL FROM THE WEST COAST TO THE EAST COAST AND MEET OUR NEXT SET OF CONTESTANTS.

>> MY NAME IS KEVIN LUQUE, REPRESENTING SOUTH CAROLINA AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY, WE'RE GOING TO PREPARE A SEARED REDFISH WITH A... CHAYOTE LYONNAISE, SHRIMP AND ANDOUILLE MOUSSELINE, AND A SMOKED OYSTER WHITE WINE SAUCE.

I DON'T KNOW IF I WOULD HAVE A REALLY SECRET INGREDIENT, BUT WHAT I TRIED TO DO, SINCE I'VE LIVED IN NEW ORLEANS FOR A LITTLE WHILE, I TRIED TO FOCUS ON SOUTH CAROLINA, BUT THROW A LITTLE BIT OF NEW ORLEANS FLAIR INTO IT.

>> MY NAME IS DAVID GAYDESKI, I'M FROM NORTH CAROLINA.

WE'RE GOING TO START OUT FIRST WITH A LITTLE BIT OF GUILFORD COUNTY GRITS AS WELL AS SOME SHRIMP.

ON TOP OF THAT, WE USED A LITTLE BIT OF SWEET CRAB FROM ELIZABETH CITY.

WE TOP THAT OFF WITH A LITTLE PIECE OF SEARED DAYBOAT GROUPER.

WE FINISH IT OFF WITH SOME HEIRLOOM TOMATOES THAT WE JUST PICKED A COUPLE OF DAYS AGO.

WE MADE A LITTLE TOMATO CONCASSE, AND WE FINISHED IT WITH A LITTLE BIT OF WHOLE PASTURE BUTTER.

>> HI, I'M CHEF DEMETRIOS HARONIS OF FIN, A SEAFOOD EXPERIENCE AT THE TROPICANA CASINO & RESORT IN ATLANTIC CITY, NEW JERSEY.

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

WE'RE DOING NEW JERSEY BEER-BATTERED ABSECON BAY SOFT-SHELLED CRAB WITH A BLUE CRAB AND CORN FRITTER, JERSEY SUCCOTASH, AND REMOULADE.

JUST A GREAT TIME AND A GREAT EVENT TO SHOWCASE THE LOCAL SEAFOOD THAT WE HAVE.

AND IT JUST VALIDATES WHAT WE DO EVERY DAY AT THE RESTAURANT TO BE HERE.

>> I'M MELISSA BOUCHARD.

I'M FROM PORTLAND, MAINE, AND I'M HERE FOR THE GREAT AMERICAN SEAFOOD COOK-OFF.

I'M GOING TO BE PREPARING A MAPLE BUTTER POACHED LOBSTER TAIL WITH SWEET POTATO AND FUJI APPLE BISQUE, WITH A SUGAR KELP.

AND I'M HOPING TO WOW THE JUDGES BY JUST SIMPLY SHOWCASING MAINE LOBSTER.

IT'S A HUGE EVENT.

GETTING TO TRAVEL HERE WAS A ONCE-IN-A-LIFETIME OPPORTUNITY FOR ME AND THE HOSPITALITY HAS BEEN AWESOME.

THE FOOD IS TREMENDOUS.

>> Narrator: WHEN YOU THINK OF SEAFOOD, YOU PROBABLY THINK OF SALT WATER, BUT AT THIS COMPETITION, FRESHWATER STATES ARE INVITED TO SHOW OFF THEIR LOCAL FRESH FISH OR AQUACULTURE PRODUCTS.

NOW LET'S MEET OUR LANDLOCKED STATES ENTERED IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

>> I'M MATT GALLAHER.

I'M FROM NASHVILLE, TENNESSEE, AND I'M AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

I'M COOKING A DISH OF EASTERN BROOK CHAR -- IT'S NATIVE TO EAST TENNESSEE, THE APPALACHIAN MOUNTAINS.

I'M COOKING A CRISPY FIELD PEA CAKE WITH THAT, AND THEN SOME GARDEN VEGETABLES AND A LITTLE BIT OF BUTTERMILK AND CAVIAR SAUCE.

THE SECRET INGREDIENT I'M INCORPORATING TODAY AND THE TRICK I'VE GOT UP MY SLEEVE IS BENTON'S BACON FAT.

BENTON'S BACON IS FROM MADISONVILLE, TENNESSEE, SMOKED AND CURED BY ALLAN BENTON.

AND IT'S THE BEST BACON IN THE WORLD.

SO A LITTLE BIT OF BACON FAT IN MY FIELD PEA CAKE, AND IT'S GOING TO GIVE A LITTLE SMOKINESS AND GIVE ME A LITTLE BIT OF AN ADVANTAGE OVER THE OTHER COMPETITORS.

>> I'M ERIK ABRAHAM.

I'M FROM LOUISVILLE, KENTUCKY, AND I'M HERE FOR THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY I'M COOKING A HYBRID STRIPED BASS WITH A SMOKED TOMATO AND SHRIMP VINAIGRETTE AND SOME WATERMELON.

I'M USING THE HYBRID STRIPED BASS AND THE KENTUCKY PRAWNS, WHICH ARE VERY IMPORTANT.

IT'S ONE OF THE FEW FARM-RAISED AQUACULTURE PRODUCTS IN KENTUCKY.

SO IT'S GOOD TO SHOWCASE THOSE AND LET PEOPLE KNOW THAT THEY'RE OUT THERE.

>> HI, MY NAME IS JAMES WHITE.

I'M FROM KANSAS.

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

WELL, TODAY, WE'RE GOING TO COMPETE WITH SOME KANSAS FARM-RAISED CATFISH.

AND WE THINK IT'S FAIRLY UNIQUE.

WE HAVE A LOT OF FISH THAT'S PRODUCED IN THE STATE.

MOST OF IT'S FOR RECREATIONAL USE, BUT WE'VE GOT A FARMER THAT HAS PROVIDED US WITH CATFISH TO USE IN THE CONTEST.

WE'RE DOING A VARIATION OF FISH AND CHIPS.

AND THE CHIPS ON OUR PARTICULAR DISH ARE SUNCHOKE CHIPS, WHICH I THINK ARE VERY UNIQUE.

AS YOU KNOW, THEY'RE A TUBER TO THE SUNFLOWER.

AND THE SUNFLOWER IS THE STATE FLOWER.

>> I'M LUKE WHOLEY.

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

AND I'M REPRESENTING THE GREAT STATE OF PENNSYLVANIA.

THE DISH THAT I'M COOKING TODAY IS LINE-CAUGHT LAKE ERIE YELLOW PERCH THAT MY SOUS CHEF AND I CAUGHT OURSELVES A FEW DAYS AGO.

AND IT'S GOING TO BE GOLDEN-CRUSTED WITH A PETITE POTATOES AND CHANTERELLE MUSHROOM BEURRE BLANC SAUCE.

AND A SUMMER PEACH SALAD WITH LOCAL CHAMBERSBURG PEACHES AND FETA CHEESE.

>> Narrator: NOW LET'S TRAVEL TO THE GULF COAST -- OR SOMETIMES CALLED THE THIRD COAST -- TO MEET OUR LAST FEW CONTESTANTS.

>> I'M IRV MILLER OF PENSACOLA, AND I AM HERE REPRESENTING THE STATE OF FLORIDA AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

I AM USING FOUR DOMESTIC SEAFOOD ITEMS -- ALL SUSTAINABLE ITEMS FROM THE STATE OF FLORIDA FOUND IN THE GULF OF MEXICO -- RED SNAPPER BEING THE MAINSTAY, GULF WHITE SHRIMP BEING ONE OF THEM, AND FLORIDA BLUE CRAB -- ALL OF THEM FROM THE COAST OF AROUND TALLAHASSEE TOWARDS PENSACOLA.

AND THEN THERE'S ONE ITEM FROM TAMPA BAY AREA CALLED CORTEZ BOTTARGA, WHICH IS MY SECRET WEAPON.

IT'S JUST AN HONOR TO BE AT AN EVENT WHERE THERE ARE SO MANY CHEFS THAT HAVE BEEN RESPECTED FOR SO MANY YEARS, AND THERE'S A LOT OF YOUNG CHEFS COMING UP, TOO, SO IT'S INTERESTING TO SEE THE DYNAMICS OF THAT.

AND IT'S GOING TO BE A GREAT COOK-OFF.

>> MY NAME IS GLEN ROD CLARK.

I'M FROM JAMAICA.

MOVED FROM JAMAICA TO MISSISSIPPI, AND I'M GOING TO BE REPRESENTING MISSISSIPPI ALSO.

TODAY, I WILL BE COOKING RED SNAPPER.

IT'S GOING TO BE A GULF RED SNAPPER INFUSED WITH A BEURRE BLANC WITH CRAB MEAT, PURPLE POTATO.

YOU KNOW, WHEN THE JUDGES TASTE IT, THEY WILL LOVE IT -- SIMPLE AND EASY.

WELL, ACTUALLY, THE SECRET INGREDIENT, WHAT I CARRY TODAY, IS GOING TO BE THAT SORBET.

WHEN THE JUDGES EAT EVERYBODY ELSE'S FOOD, ALL THEY GOTTA DO IS JUST TASTE THAT SORBET, WASH THEIR PALATE OFF, AND THEN THEY TASTE MY FISH.

AND THAT'S WHEN I KNOW I'M GOING TO BE THE WINNER.

SIMPLE.

>> MY NAME IS CHRIS HASTINGS.

I'M THE CHEF AND OWNER OF THE HOT AND HOT FISH CLUB.

I'M FROM BIRMINGHAM, ALABAMA.

I'M HERE REPRESENTING THE GREAT STATE OF ALABAMA FOR THE GREAT AMERICAN SEAFOOD COOK-OFF.

OUR SIGNATURE DISH TODAY, ACTUALLY, IS ONE WE'VE SERVED IN OUR RESTAURANT FOR A NUMBER OF YEARS.

WE CALL IT THE ALABAMA BOUILLABAISSE, AND IT'S A COLLECTION OF SOME OF THE MOST BEAUTIFUL SEAFOOD AVAILABLE AROUND BON SECOUR, MOBILE BAY, THAT AREA OF ALABAMA.

WE HAVE HEAD-ON SHRIMP, BEAUTIFUL TRIGGERFISH, SOFT-SHELL CRABS, OYSTERS, SNAPPER THROATS -- ACTUALLY JOWL -- AND SOME GROUPER.

AND IT'S SERVED IN A BROTH WITH FENNEL AND GARLIC AND A LITTLE BIT OF ORANGE PEEL AND SAFFRON, SO YOU GET THIS RICH, BEAUTIFUL BROTH.

IT'S DELICATE.

AND THEN WE FINISH IT WITH OLIVE OIL AND FRESH HERBS AND A LITTLE BIT OF BUTTER AND POUR IT OVER THE SEAFOOD, WHICH, ALSO IN THAT DISH, THERE'S BABY CARROTS AND LEEKS ALONG WITH THE FENNEL, SO IT'S A LIGHT, HEALTHY, DELICIOUS DISH WITH TONS AND TONS OF FLAVOR.

>> MY NAME IS KEITH FRENTZ.

I'M FROM COVINGTON, LOUISIANA.

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

TODAY, MY DISH IS GOING TO BE A LOUISIANA BLACK DRUM.

I'M GOING TO BRONZE IT.

IT'S GOING TO BE SERVED OVER A GULF SHRIMP AND FARMER'S MARKET MAQUE CHOUX WITH PICKLED BLACK-EYED PEAS AND A STEEN'S CANE VINAIGRETTE.

OUR SECRET TECHNIQUES ARE KEEPING IT SIMPLE AND LETTING THE SEAFOOD SPEAK FOR ITSELF.

AND WE JUST GO FROM THERE, LET THAT DICTATE WHAT WE DO.

>> HI, MY NAME IS JACK GILMORE FROM TEXAS -- AUSTIN, TEXAS.

AND WE'RE DOING SHRIMP THREE WAYS.

WE'RE GOING TO HONOR THE GREAT STATE OF TEXAS GULF SHRIMP, BROWN SHRIMP.

WE'RE GOING TO APPROACH THE WHOLE CONCEPT OF DOING HEAD-TO-TAIL, SO WE'RE GOING TO USE EVERY PART OF THE SHRIMP.

SECRET WEAPON TODAY IS HAVING FUN, THAT'S IT.

>> I'M RIGHT HERE.

>> THAT'S IT, THAT'S HIM, THAT'S MY SECRET WEAPON.

>> Narrator: THE TOUGHEST TIME FOR ANY COMPETITOR IS THE LAST FEW MINUTES AS THEY PUT THE FINISHING TOUCHES ON EIGHT WORLD-CLASS SEAFOOD DISHES.

>> THREE, TWO, ONE.

WAY TO GO, WAY TO GO!

>> Narrator: TIMING IS CRITICAL, AND IT REALLY COMES DOWN TO SECONDS.

EMOTIONS RUN HIGH AS THEY MAKE THEIR PRESENTATIONS TO THE JUDGES.

>> WHAT YOU HAVE BEFORE YOU IS A MAPLE-POACHED MAINE LOBSTER TAIL WITH A SWEET POTATO AND FUJI APPLE BISQUE.

AND A NEWER PRODUCT THAT WE HAVE CULTIVATED IN MAINE, A SUGAR KELP, THAT'S BEEN MARINATED IN SOME OF THE POACHING LIQUID, APPLE CIDER VINEGAR, AND A LITTLE BIT OF TABASCO.

>> TRY A LITTLE KELP.

IT DOESN'T SMELL LIKE SEAWEED.

IT'S CHEWY LIKE SEAWEED, BUT THE FLAVOR'S MUCH MILDER.

SO -- INTERESTING, MAINE KELP.

WHO KNEW?

>> WHILE HER DISH WAS INTERESTING, I THINK SHE PLAYED WITH THE SWEETNESS, SOME SWEETNESS AND MORE SWEETNESS.

>> I FEEL LIKE I FINISHED LIKE 30 SECONDS TOO SOON, BUT BETTER THAN BEING LATE.

>> Narrator: PRESENTATIONS CAN DIFFER QUITE A BIT -- AS WE SEE BETWEEN MAINE AND MISSISSIPPI'S PERFORMANCES.

>> MISSISSIPPI!

>> [ CHEERING ] >> YOU KNOW, SOME -- YOU KNOW, EVERYBODY'S BEEN TALKING ABOUT THE CHEF DANCE.

NOW, WE DO THIS EVERY DAY IN OUR KITCHEN.

WE HAVE FUN.

SO THE CHEF DANCE GOES LIKE, YOU KNOW, ONE, TWO... JUST LIKE THAT.

>> I LOVE THE PRESENTATION.

I LOVE HOW MUCH THEY'RE PASSIONATE AND THEY'RE ENJOYING WHAT THEY'RE DOING.

THEY ENJOY WORKING TOGETHER.

AND I FEEL LIKE IT COMES THROUGH IN THEIR DISH AND HOW THEY PRESENT WHAT THEY CREATED.

AND I THOUGHT IT WAS REALLY FUN.

I THINK THE DISH IS REALLY FUN.

AND I'M BULLISH.

I'M BULLISH ON THIS.

>> THE PALATE CLEANSER WAS BRILLIANT, BRILLIANT.

HE'S RIGHT, WE'VE TASTED A LOT OF DIFFERENT SEAFOOD.

SO TO THEN CLEANSE THE PALATE, BE PREPARED FOR THIS, WHICH IS REALLY DELICIOUS.

VERY ISLAND KIND OF INSPIRED.

>> YOU KNOW, THE SORBET THAT WE PUT, IT WAS SOMETHING THAT NO OTHER CHEF DO.

YOU KNOW, SOMETHING TO CLEANSE THEIR PALATE AND THEN GET RIGHT DOWN TO BUSINESS WITH OUR FISH, YOU KNOW WHAT I MEAN?

SO I THINK WE DO PRETTY GOOD.

>> Narrator: LOUISIANA'S PRESENTATION IS SIMPLE AND STRESSES FAMILY FUN.

>> TODAY, WE HAVE A BRONZE LOUISIANA BLACK DRUM TO BE SERVED OVER GULF SHRIMP AND FARMER'S MARKET MAQUE CHOUX.

>> AND WE CALL THIS ONE THE SUNDAY SUPPER.

OUR DAUGHTER CALLS DINNER SUPPER, AND THIS IS DEFINITELY SOMETHING THAT WE WOULD HAVE IN OUR HOUSE.

>> SO PLEASE ENJOY.

THANK YOU.

>> I LOVE BLACK-EYED PEAS AND IT'S JUST VERY SOUTHERN AND SORT OF, YOU KNOW, NATIVE TO LOUISIANA, BUT NOT -- IT'S STILL LIGHT.

>> I LIKE THE COMPOSITION OF THE DISH.

I THINK IT'S REPRESENTING THE REGION VERY WELL.

>> COLORFUL, PRETTY.

I LOVE ALL THE VEGETABLES.

THE FISH WAS DELICIOUS -- SPICY IN LIKE THE PERFECT WAY.

>> I'M IRV MILLER FROM PENSACOLA, FLORIDA.

>> [ CHEERING ] >> WHAT YOU HAVE IN FRONT OF YOU IS MY INTERPRETATION OF A SPANISH-INFLUENCED FLORIDA DISH.

>> THE SHRIMP IS REALLY GOOD.

I HAVEN'T REALLY GOTTEN TO THAT MUCH OF THE SEAFOOD YET, BUT IT'S NICE TO SEE AN AVOCADO AS WELL.

I HAVEN'T SEEN ONE YET.

>> IT'S DELICIOUS.

I MEAN, IT TASTES AS GOOD AS IT LOOKS.

THAT'S THE PERFECT WAY TO SORT OF SAY IT.

>> HOW DID I DO?

>> YEAH.

>> I THINK WE DID GREAT.

I THINK WE NAILED IT ON THE HEAD.

FOUR SUSTAINABLE SEAFOOD ITEMS, DOMESTIC.

>> MY NAME IS JAMES WHITE, FROM THE GREAT STATE OF KANSAS.

AND TODAY WE ARE SERVING YOU WHAT I APPROPRIATELY CALL WHISKER FISH, BUT IT'S OUR VERSION OF FISH AND CHIPS.

>> I LOVE THE CHIPS SORT OF BEING INCORPORATED.

IT'S LIKE TAKING SORT OF AN OLD IDEA AND KIND OF MODERNIZING IT.

>> OH, I THINK WE DID OKAY.

HOPEFULLY, THEY ENJOYED THE FOOD.

WE'LL SEE WHAT HAPPENS.

>> MY NAME'S DAVID GAYDESKI.

I'M FROM NORTH CAROLINA.

MY SOUS CHEF JOE LUMBRAZO AND I CREATED THIS WONDERFUL DISH FOR YOU.

EVERYTHING THAT YOU'RE ABOUT TO CONSUME WAS EITHER CAUGHT IN NORTH CAROLINA OR GROWN IN THE NORTH CAROLINA EXECUTIVE MANSION.

WE'VE PROBABLY MADE THIS DISH 30 TIMES IN REALITY, AND WHEN IT GETS TO COMPETITION TIME, YOU KNOW, THE OVENS ARE NEW, THE BURNERS ARE NEW, AND EVERYBODY WANTS TO ASK YOU A COUPLE OF QUESTIONS.

SO IT TAKES UP A LITTLE TIME, YOU KNOW.

BUT THE MOST IMPORTANT THING IS WE PUT OUT A GREAT PRODUCT.

WE'RE VERY SATISFIED WITH WHAT WE DID, WE GOT DONE ON TIME, WE MADE A GREAT PRESENTATION.

I THINK OUR DISH LOOKS WONDERFUL.

>> Narrator: IF YOU HAD TO, COULD YOU EAT 16 DISHES IN FOUR HOURS?

WELL, OUR JUDGES ARE ASKED TO DO JUST THAT.

HOW DO THEY DO IT, AND WHAT EXACTLY ARE THEY LOOKING FOR?

>> SAME CRITERIA THAT I THINK YOU WOULD USE IF YOU WERE JUST GOING OUT TO EAT.

YOU KNOW, IS IT HOT?

DOES IT LOOK GOOD?

IS IT SENSIBLE?

AND, YOU KNOW...

SO FAR, ALL THE STUFF'S BEEN REALLY GOOD.

>> I SHOULD HAVE PACED MYSELF BETTER, BUT I WILL MAKE IT.

I PROMISE YOU THAT.

I CAME OUT STRONG, AND NOW I'M SLOWING, BUT I'M GOING TO PICK UP MY PACE A LITTLE BIT.

>> WE ARE JUDGING ON SO MANY DIFFERENT ASPECTS -- FROM CREATIVITY TO PRESENTATION -- THAT EVERY CHEF EXCELS IN AT LEAST ONE OF THOSE AREAS.

SO IT WILL BE A CHALLENGE, BUT WE'LL COME UP WITH A WINNER.

>> I'M RON RUGGLESS.

I'M SOUTHWEST EDITOR FOR NATION'S RESTAURANT NEWS.

AND THE COMPETITION TODAY WAS AMAZING.

THEY REALLY BLEW ME OUT OF THE WATER.

16 CHEFS FROM MAINE TO ALASKA TO HAWAII.

IT'S JUST A COMPLETE... ENCYCLOPEDIA OF FISHING AND COOKING IN THE U.S. >> EVERYBODY IS DOING SUCH DIFFERENT THINGS.

AND THE SECOND WE THOUGHT WE'VE SEEN EVERYTHING, THERE'S SOMETHING ELSE THAT'S LIKE TOTALLY, YOU KNOW, UNPREDICTABLE.

AND JUST TO SEE EVERYONE'S PRIDE IN THE INGREDIENTS AND WHERE THEY ALL CAME FROM, THEY OBVIOUSLY PUT A LOT OF THOUGHT INTO IT.

>> IT'S A REAL LUXURY TO BE A JUDGE.

>> YOU THINK ABOUT IT.

A LOT OF THESE STATES HAVE COOK-OFFS FOR THE COOK-OFF.

SO THEY'RE COMPETING AGAINST THE BEST CHEFS IN THEIR STATE TO QUALIFY TO GET HERE IF THEIR GOVERNOR DOESN'T APPOINT THEM.

SO THE CROP OF CHEFS WE HAD THIS YEAR WERE THE BEST ONES WE'VE EVER HAD.

THE LEVEL OF EXPERTISE KEEPS GETTING HIGHER AND HIGHER.

THE PLATES, THE JUDGES, WHAT THE JUDGES HAVE TO JUDGE KEEPS GETTING HIGHER AND HIGHER.

THIS IS THE PREEMINENT SEAFOOD COMPETITION FOR THE UNITED STATES.

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

THE TOP COMPETITORS ARE... LOUISIANA'S KEITH FRENTZ.

HIS SIMPLE, YET ELEGANT TECHNIQUES USED ON HIS LOUISIANA SEAFOOD SUNDAY SUPPER TURNED HEADS.

TEXAS CHEF JACK GILMORE TEMPTED THE JUDGES WITH HIS GULF SHRIMP THREE WAYS, UTILIZING EVERY PIECE OF THE SHRIMP -- HEAD-TO-TAIL.

OREGON'S CHINOOK SALMON AND BUTTER CLAMS PROPELLED CHEF GREGORY GOURDET INTO THE FINALISTS IN THIS VERY CLOSE COMPETITION.

THE ONLY WOMAN IN THE EVENT, MAINE'S MELISSA BOUCHARD, MADE A STRONG SHOWING WITH HER MAPLE BUTTER POACHED LOBSTER.

AND ALASKA'S CHRIS VANE SURGED TO BE ONE OF THE JUDGES' FAVORITES WITH HIS WILD ALASKAN KING SALMON PINWHEELS.

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

>> THIRD PLACE -- CHEF JACK GILMORE FROM TEXAS.

>> [ CHEERING ] >> COME ON UP, CHEF.

WHERE'S THE TROPHY?

>> IT FEELS GREAT.

I WAS SO HONORED TO BE HERE, JUST BEING CHOSEN TO BE HERE AND TO COMPETE WITH ALL THESE GREAT CHEFS.

AND PROMOTING GREAT SEAFOOD WAS AN HONOR.

>> SECOND PLACE IS...

CHEF KEITH FRENTZ FROM LOUISIANA.

KEITH AND NEALY, COME ON UP.

>> [ CHEERING ] >> I THINK WE'RE STILL IN SHOCK.

THERE WAS A LOT OF COMPETITION, AND SECOND PLACE IS A WIN FOR US.

>> WE'LL TAKE IT!

>> WE'RE HAPPY.

>> NUMBER ONE -- THE KING OR QUEEN OF AMERICAN SEAFOOD IS...

CHEF GREGORY GOURDET FROM OREGON!

SEAFOOD COOK-OFF FIRST PLACE!

WHOO!

>> [ CHEERING ] >> IT'S AMAZING!

REALLY HAPPY TO REPRESENT THE STATE OF OREGON IN THIS AMAZING COMPETITION.

EVERYONE HERE HAS BEEN AWESOME, EVERYTHING WORKED OUT, SO WE'RE JUST HAPPY TO PROMOTE SEAFOOD, HAPPY TO BE IN NEW ORLEANS, HAPPY TO BE FROM OREGON.

THANK YOU!

>> Narrator: AND OREGON'S GREGORY GOURDET IS THE WINNER.

HIS CHINOOK SALMON, BUTTERED CLAMS, AND PORCINI TOOK THE DAY.

CHEF GREGORY WILL TRAVEL THE COUNTRY AS SPOKESMAN FOR THE SEAFOOD INDUSTRY -- UNTIL NEXT YEAR, AND THE NEXT GREAT AMERICAN SEAFOOD COOK-OFF.

>> [ CHEERING ] TO PURCHASE A COPY OF THIS PROGRAM, CALL 1-800-973-7246.

OR GO ONLINE TO www.lpb.org.

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

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

AND BY THE FOUNDATION FOR EXCELLENCE IN LOUISIANA PUBLIC BROADCASTING.

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