Chef Michael Andrzejewski will have the home field advantage June 21, at The Lodge at Gulf State Park as he competes in the Alabama Seafood Cook-Off.

Andrzejewski and his team will join Brandon Burleson, Sparta Academy Nutrition Program; Kelly Hargroves, Wind Creek Hotel & Casino; and Scott Simpson, The Depot in the competition. Each chef will compete for the chance to represent the state of Alabama in the 17^th Annual Great American Seafood Coo-Off (GASCO), in New Orleans this August.

“Although it was a tough decision, we are excited about the chefs chosen and know this will be a close competition,” said Chef Jim Smith, chairman of the Alabama Seafood Marketing Commission and 2011 winner of both the Alabama Seafood Cook-Off and GASCO. “These competitors will contribute to the excitement and anticipation of this event and will help to bring back both the crowds and fellowship to an event truly missed in 2020.”

The selection process required chefs across the state to submit a recipe including Alabama Gulf Seafood as the featured ingredient. An expert panel of judges reviewed each chef’s recipe and selected their top four based on creativity, composition, harmony or ingredients and more. Chef competitors and their recipe submission are as follows:

Chef Andrzejewski – Gulf tripletail and smoked fish fritters, bacon jam and green herb puree

Chef Hargroves – Flame kissed margarita shrimp over warm esquites (Mexican street corn salad) with Alabama blue crab

Chef Simpson – Pan seared gulf yellow edge grouper stuffed poblano chile on gulf shrimp, sweet corn and Conecuh bacon risotto with cilantro crema

This year’s Alabama Seafood Cook-Off signals the first year the cook-off will be held as an independent event at The Lodge at Gulf State Park. Chefs will be competing on the spacious open terrace with the venue’s beachfront views serving as the cuisine-appropriate backdrop. All competing chefs will have one hour to complete their recipe and present it to the judges.

“With some of the best chefs across the state of Alabama competing, this year’s Cook-Off will truly be an event you don’t want to miss,” said Chris Blankenship, commissioner of the Alabama Department of Conservation and Natural Resources and program administrator of the Alabama Seafood Marketing Commission. “Everyone is welcome to attend to watch these top four chefs demonstrate exquisite recipe submissions.”

The event is free for all attendees. General admission will enjoy hors d’oeuvres, complimentary of Alabama Gulf Seafood and a cash bar. Alabama Gulf Seafood merchandise will be available to purchase on-site.

About the Alabama Seafood Marketing Commission

Established by executive order in March 2011, the Alabama Seafood Marketing Commission (ASMC) was created to help provide advice, oversight, management and encouragement to the marketing of Alabama seafood. Led by Chris Blankenship, commissioner of the Alabama Department of Conservation and Natural Resources, the ASMC is comprised of volunteer members appointed by the Governor that includes fishermen, processors, charter boat operators, retailers, restaurant owners and others directly and indirectly related to the Alabama seafood industry.