Season 4, Episode 8

The Great American Seafood Cook-Off II

Seafood lovers, prepare to be tantalized! In this edition of Challenge, 20 top seafood chefs from around the U.S. have brought their A-game and fresh fish from their home states down to the Big Easy for a chance to be crowned King of American Seafood. There's something for everyone from everywhere: from Shrimp and Grits, to Crispy Chesapeake Soft Shell Crab, to Tropical Red Snapper. The dishes are so delectable you'll wonder how the judges can pick a winner (and how they can pack away that much food!). Watch this one with a bib on.


Frank Brigsten – Louisiana
Brigsten’s Restaurant
New Orleans, La.

Naomi Everett – Alaska
Settler’s Bay Lodge
Anchorage, Alaska

John Hamme – Alabama
Ariccia Restaurant
Auburn, Ala.

John Nye – California
King’s Fish House
Costa Mesa, Calif.

Tim Recher – Maryland
Wyndham Baltimore Inner Harbor Hotel
Bel Air, Md.

Robert St. John – Mississippi
Purple Parrot Café
Hattiesburg, Miss.

Justin Timineri – Florida
Florida Department of Agriculture and Consumer Services
Tallahassee, Fla.

Tim Thomas – Georgia
Ocean Forest Club
Brunswick, Ga.


Donna Florio
Southern Living Magazine
Birmingham, Ala.

William T. Hogarth
Director – NOAA Fisheries
Silver Spring, Md.

Shawn McLain
Spring Magazine
Chicago, Ill.

Julia Rutland
Coastal Living Magazine
Birmingham, Ala.

Susan Spicer
Bayona Magazine
New Orleans, La.

John Besh
Master of Ceremonies
New Orleans, La.


See Tune-In Times

Recipes From This Episode

Chesapeake Oyster Stew, Crispy Soft Shell Crab, Maryland Jumbo Lump Crab Imperial Eastern Shore Sweet Corn Pudding

California Coastal Cioppino

Pan Roasted Black Grouper with Wild American Shrimp, Black-Eyed Pea Cakes, Applewood Smoked Bacon and Frisee Salad and Smoked Tomato Coulis

Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream, Bacon and Garlic Grits

Pancetta Wrapped Bayou La Batre Shrimp with Rikards Mill Yellow Corn Grits and Grilled Heirloom Tomatoes

Alaskan Halibut, Salmon and Crab Roulade

Crispy Pan Seared Florida Snapper with Passion Fruit Cream and Florida Citrus and Shaved Fennel Salad, Garnished with Sauteed Florida Gulf Shrimp and Spicy Green Mango Jam

Rebuilt Louisiana Seafood Platter

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