Four finalists are to compete for Alabama seafood champion and a chance to represent the state in the 2015 Great American Seafood Cook-Off. Two Orange Beach chefs are among the finalists.

Chef Brandon Burleson of Voyagers Restaurant at Perdidio Beach Resort, and Chef Brody Olive of Spectrum Resorts, are among four finalists vying for the state’s top spot in the inaugural Alabama Seafood Cook-Off which is set to be held Friday, May 1, at the Southern Makers VIP E.A.T. South Farm in Montgomery.Miguel Figueroa of A&P Social in Montgomery and George Reis of Ocean in Birmingham are the other two contestants. In addition to receiving statewide recognition, the winner will represent the state of Alabama in the 12th Annual Great American Seafood Cook-Off (GASCO) later this year.“It was a tough selection process, as we received amazing recipes from lauded chefs across the state,” said Chef Jim Smith, executive chef for the State of Alabama, current chairman of the Alabama Seafood Marketing Commission (ASMC) and winner of the 2011 GASCO competition. “We look forward to seeing what these four gentlemen bring to the table next week and crowning our very first Alabama Seafood Cook-Off champion.”Judges for the event includes: David Holloway (Food & Wine Editor, Alabama Media Group), Susan Benton ( 100 Gulf Seafood Blogger) and Brigette Scott (News Director, Summit Media). They will join Chef Smith, Chris Blankenship (program administrator for the ASMC and director of Alabama Marine Resources) and Chef David Bancroft (2014 GASCO Alabama representative/Acre Restaurant, Auburn) in selecting the state winner. Food Network star Martie Duncan will serve as event emcee.

Competition scoring for chef teams (one lead chef plus one assistant) will be judged based on presentation, general impression and serving methods; creativity and practicality; composition and harmony of ingredients; correct preparation and craftsmanship; flavor, taste and texture.

Sponsors include Southern Makers, E.A.T. South Farm and Charlie’s Trophies. For more information, please visit

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