>> THREE, TWO, ONE, GET COOKING!

>> THE WHOLE THING TODAY IS ALL ABOUT SEAFOOD.

>> MY NAME IS EROL KANMAZ.

>> JOHN MINAS.

>> JIM SMITH.

>> AND I'M REPRESENTING WEST VIRGINIA.

>> NORTH CAROLINA.

>> LOUISIANA.

>> MY NAME IS ERIK SLATER, FROM SEWARD, ALASKA, AND I'M HERE COMPETING ON THE GREAT AMERICAN SEAFOOD COOK-OFF.

>> THE COMPETITION HERE IS INCREDIBLE.

>> TO ME, IT'S PROBABLY THE BIGGEST COOKING COMPETITION THAT I'VE EVER DONE.

>> THE EVENT'S GROWN THROUGH THE YEARS TO BE THE PREMIER SEAFOOD COOK-OFF.

THE KING OF AMERICAN SEAFOOD, THAT'S A PRETTY COOL TITLE.

>> WHAT ARE JUDGES AND CONTESTANTS DOING HANGING OUT THE NIGHT BEFORE A CONTEST?

>> THAT'S FANTASTIC.

>> MAY THE BEST CHEF WIN.

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

FROM SEVERE WEATHER FORECAST AND FISHERIES MANAGEMENT TO OCEAN EXPLORATION AND CLIMATE RESEARCH, NOAA'S PRODUCTS AND SERVICES PROVIDE ASSISTANCE TO 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.

[ MARCHING BAND PLAYING ] >> THIS COMPETITION IS GOING TO BE THE COOLEST.

>> I AM JUST IMPRESSED WITH NEW ORLEANS AND THE PEOPLE DOWN HERE AND THE HOSPITALITY AND THE FOOD IS INCREDIBLE.

>> IT COULDN'T HAPPEN IN A BETTER CITY.

>> THEY SURE KNOW HOW TO THROW A PARTY HERE.

>> AND IN THE MORNING, WHEN YOU WALK IN THE STREETS, IT DOESN'T MATTER THEY KNOW YOU, THEY SAY, "GOOD MORNING."

THAT'S FANTASTIC.

>> IT'S MY FAVORITE CITY, PROBABLY IN THE WORLD.

>> I LOVE NEW ORLEANS.

LOUISIANA REPRESENTS SO MUCH ABOUT THE SPIRIT OF AMERICA.

>> I MEAN, IT'S JUST THE COOLEST.

>> Narrator: AND WHAT BETTER PLACE TO HOST THE NATIONAL SEAFOOD COOK-OFF THAN IN 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 KING OR QUEEN OF AMERICAN SEAFOOD.

BUT HOW ARE THE CHEFS CHOSEN?

>> THERE'S 14 DIFFERENT STATES REPRESENTED HERE, AND EACH ONE OF THEM HAS SENT A CHEF EITHER FROM A COMPETITION OR NOMINATED BY THEIR GOVERNOR.

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

ON THIS VIP TOUR, THE COMPETITORS GET A CHANCE TO SEE HOW THEIR RESTAURANTS AT HOME STACK UP AGAINST THREE OF THE BEST SEAFOOD RESTAURANTS IN NEW ORLEANS.

THEIR FIRST STOP IS THE AMERICAN SECTOR INSIDE THE NATIONAL WORLD WAR II MUSEUM, HOSTED BY CHEF JOHN BESH.

AND GETTING THERE IS HALF THE FUN.

>> THE COOLEST THING WAS TWO BUSES, THREE MOTORCYCLE -- YOU KNOW, WITH THE LIGHTS GOING.

I DON'T KNOW HOW THAT HAPPENED OR WHO DID THAT, BUT OF COURSE IT HAPPENS IN NEW ORLEANS.

>> WE HAD A GREAT TIME WITH ALL THE CHEFS LAST NIGHT.

WE GOT TO MEET EACH OTHER AND TALK ABOUT THE COMPETITION.

>> FRIDAY NIGHT MAKES IT WORTHWHILE AND JUST NETWORKING WITH CHEFS FROM ALL OVER THE COUNTRY AND THE LOUISIANA PEOPLE ARE JUST WONDERFUL.

>> CAFE NOMA IS THE TOUR'S NEXT STOP, AND IS LOCATED IN THE NEW ORLEANS MUSEUM OF ART.

RALPH BRENNAN, A MEMBER OF THE LEGENDARY NEW ORLEANS RESTAURANT FAMILY, OWNS THE CAFE.

>> ♪ FIRE ♪ >> Moonen: WE ENDED UP AT DRAGO'S, WITH OYSTERS AND FIRE ENGINES SCREAMING, SIRENS, AND GRILLING OFF THE BACK OF A FIRE TRUCK AS YOU GO IN.

LIGHTS ARE -- IT WAS GREAT.

GREAT RECEPTION, VERY WELCOMING NEW ORLEANS STYLE.

IT DOESN'T GET MUCH BETTER, THAT'S ALL.

>> I ASKED THE QUESTION, I'M LIKE, "WHAT ARE JUDGES AND CONTESTANTS DOING HANGING OUT THE NIGHT BEFORE A CONTEST?"

BUT IT DIDN'T BECOME -- IT DIDN'T -- THERE WAS NO DISCOMFORT, NOBODY WAS ACTING WEIRD ABOUT IT, YOU KNOW.

EVERYBODY'S HERE WITH THE RIGHT SPIRIT, THAT'S REALLY -- GOING IN AS A JUDGE BEFORE ANYTHING EVEN STARTS, YOU KNOW THE SPIRIT IS RIGHT.

>> AND AT THE END OF THE EVENING, THE CHEFS DRAW FOR THE COOKING ORDER IN THE COMPETITION.

LOUISIANA DRAWS THE LUCKIEST SPOT.

>> NUMBER 14.

[ CHEERS AND APPLAUSE ] >> AND MISSISSIPPI'S BAD LUCK IS JUST BEGINNING AS THEY DRAW NUMBER ONE.

>> WHOO!

>> THE COMPETITION BEGINS EARLY THE NEXT MORNING.

THE VENDORS START SETTING UP THEIR BOOTHS, WHILE THE CHEFS UNPACK THEIR PORTABLE KITCHENS AND ALL 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.

CHEF HEATH JOHNSON FROM MISSISSIPPI CONTINUES TO HAVE BAD LUCK.

WITH ONLY A FEW MINUTES BEFORE THE COMPETITION STARTS, HIS FISH HAS NOT ARRIVED, BUT THE CHEF DOESN'T APPEAR TO BE WORRIED.

>> WELL, MY BUDDY'S BRINGING IT AND HE'S, YOU KNOW, EASILY COUNTED UPON.

>> LAST YEAR'S WINNER, CHEF DEAN MAX FROM FLORIDA, KICKS OFF THE COMPETITION.

>> WE'RE GOING TO DO THE COUNTDOWN AND WE'LL START OFF WITH THE FIRST CHEF.

MISSISSIPPI, ALL RIGHT.

>> AND JUST AS THE COUNTDOWN CLOCK BEGINS, A NERVOUS CHEF JOHNSON GETS A HOLD OF HIS FRESH-CAUGHT MISSISSIPPI WAHOO.

>> THREE, TWO, ONE, GET COOKING!

>> WHOO!

>> HE IS OFF.

>> NOW IT'S TIME TO MEET THE CONTESTANTS, AND WHERE ELSE WOULD WE START, BUT THE GULF COAST?

AND OUR FIRST STATE IN THE COMPETITION, MISSISSIPPI.

>> SO WE'RE GOING TO TRY AND CREATE A LITTLE CONTRAST WITH OUR -- WITH OUR SWEET ROASTED PEACH BUTTER, HOPEFULLY THAT'S GOING TO PLAY WELL.

>> THE THOUGHT PROCESS HERE IS THAT THE FISH IS WRAPPED IN GREENS WHICH HAS A VERY EARTHY TASTE TO IT.

IT'S FOLLOWED UP BY THIS WONDERFUL SALT-CURED HAM.

AND ONCE IT'S -- ONCE IT'S SAUTEED, OF COURSE, THEY'RE GOING TO PUT THAT LITTLE PEACH BUTTER ON IT, WHICH IS GOING TO GIVE IT THAT NICE, SWEET FINISH.

SO A LITTLE SWEET, A LITTLE EARTHINESS, A LITTLE SALT.

WOW!

SHOULD BE A GREAT DISH.

>> I'M JOHN MINAS.

I'M REPRESENTING THE STATE OF FLORIDA TODAY IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

NO STATE HAS WON BACK-TO-BACK YEARS, AND FLORIDA WAS THE WINNER LAST YEAR, SO TO WIN BACK-TO-BACK WOULD REALLY BE A BIG DEAL FOR US.

WE LIKE TO STICK TO OUR MOTTO AND DO BEAUTIFUL, SIMPLE, ELEGANT FOOD THAT SCREAMS FRESHNESS.

I THINK THAT IS GOING TO HELP US SHINE.

>> HI, MY NAME'S CHRIS SHEPHERD.

I'M REPRESENTING THE GREAT STATE OF TEXAS.

BASICALLY WE'RE TAKING THE SHRIMP THAT WE JUST SAUTEED AND MAKING A LITTLE SALAD WITH THE SHRIMP.

VEGETABLES, WE USE A LITTLE GINGER, FISH SAUCE, GARLIC.

TAKING LOTUS ROOT, WHICH IS TRADITIONAL IN THIS SALAD, LAY THE SALAD RIGHT DOWN THE MIDDLE, ROLL IT UP.

DONE.

>> HELLO, I'M JIM SMITH.

I'M COMPETING FOR THE STATE OF ALABAMA IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

WE HAVE A GREAT ALABAMA SEAFOOD TODAY.

WE'RE DOING A SOUS-VIDE WHITE GULF SHRIMP WITH A LITTLE BIT OF CURRIED YELLOW SQUASH PUREE, SOME FRESH LADY PEAS.

WE HAVE A LITTLE BIT OF A BASIL OIL AND A BACON, BLUE CRAB AND PEACH RELISH.

> HI, MY NAME IS CORY BAHR.

I'M REPRESENTING THE STATE OF LOUISIANA AND I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

WHAT WE'RE DOING IS A TAKE ON A BOUILLABAISSE, YOU KNOW, KIND OF A RIFF ON A FRENCH CLASSIC.

WE'RE USING NOSE-TO-TAIL COOKING, THOUGH.

WE'RE MAKING THE STOCK FROM THE BONES AND THE SHELLS OF ALL THE SEAFOOD INVOLVED.

WE'RE USING BLACK DRUM, WE'RE USING LOUISIANA SHRIMP, CRAB MEAT AND OYSTERS, SO...

ESPECIALLY HERE, WITH THE PRODUCTS THAT WE'RE ABLE TO GET, YOU KNOW, YOU JUST GOT TO GET OUT OF THE WAY OF THE FOOD.

>> TWO, ONE, START.

>> THE EAST COAST HAS OUR NEXT SET OF CONTESTANTS, AND THEY ARE READY TO DISPLAY THEIR FINEST.

>> MY NAME IS CORBETT ROURK AND I'M FROM MYRTLE BEACH, SOUTH CAROLINA.

WE HAVE A GAG GROUPER, A LOCAL BROWN SHRIMP.

GOT A LITTLE FORBIDDEN BLACK RICE AND SOME SUMMER VEGETABLES.

I THINK IT'S AWESOME.

LOOKING AROUND IT'S GOING TO BE A LOT OF FUN.

THERE'S A LOT OF FOLKS RUNNING AROUND.

THERE'S GOING TO BE A TON OF PEOPLE IN HERE LATER ON.

IT'S A LITTLE NERVE-RACKING, BUT IT'S FUN.

>> I AM SCOTT ANDERSON REPRESENTING NEW JERSEY IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

WE'RE DOING NEW JERSEY LINE-CAUGHT FLUKE WITH SQUASH IN VARIOUS FORMS, GARLIC SCAPES AND PANKO.

WE HAVE A LOT GOING ON EVEN THOUGH IT'S A SIMPLE DISH.

YOU KNOW, WE'RE GOING TO ROAST OFF THE FISH, PUT A PANKO COMPOUND BUTTER ON IT.

IT HAS GARLIC SCAPES IN IT, TORCH IT BROWN.

WE HAVE SMOKED POTATO, SMOKED RICOTTA, AND THEN SQUASH IN VARIOUS FORMS.

>> HI, MY NAME IS BUD GRUNINGER.

I'M THE EXECUTIVE CHEF AT BASNIGHTS LONE CEDAR CAFE IN NAGS HEAD, NORTH CAROLINA, WHERE WE SPECIALIZE IN SEAFOOD THAT IS CAUGHT OFF THE COAST AND IN NORTH CAROLINA WATERS.

MY STRATEGY IS THE SAME AS THE STRATEGY THAT I USE IN THE RESTAURANT.

I'M USING RED FISH THAT WAS CAUGHT TWO DAYS AGO IN COASTAL NORTH CAROLINA.

I'M USING FRESH VEGETABLES OUT OF OUR RESTAURANT GARDEN, FRESH HERBS OUT OF OUR RESTAURANT GARDEN, AND JUST KEEPING IN MY WHOLE LOCAL THEME OF WHAT I DO IN THE RESTAURANT.

REPRESENTING NORTH -- COASTAL NORTH CAROLINA.

>> MY DEDICATION TO THE MAINE LOBSTER INDUSTRY, AND THE ABILITY TO BE DOWN HERE, BRING MAINE LOBSTER DOWN HERE, SHOWCASE IT AND LET EVERYONE IN THE COUNTRY KNOW HOW SPECTACULAR MAINE LOBSTER IS AND HOW IMPORTANT THIS COMPETITION IS TO MAINE.

>> WITH THE IMPROVING SCIENCE OF AQUACULTURE, THE LAND-LOCKED OR FRESH-WATER STATES ARE COMING UP WITH A VARIETY OF VERY GOOD SEAFOOD PRODUCTS.

>> MY NAME IS JEREMY ASHBY FROM AZUR RESTAURANT AND PATIO COMING AT YOU FROM THE COMMONWEALTH OF KENTUCKY, HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF, ONCE AGAIN DOWN IN NEW ORLEANS.

AND WE'RE GOING TO USE SOME FRESH-WATER RAINBOW TROUT.

IT'S A VERY, VERY INTERESTING FISH.

KENTUCKY STATE UNIVERSITY IS GROWING IT.

BUT WHAT WE'RE GOING TO DO IS WE'RE GOING TO MAKE IT ALL KENTUCKY.

WE'VE GOT THE FRESH-WATER SHRIMP AND ALL THE PRODUCTS WE'RE USING WERE HANDED TO ME BY THE FARMERS RIGHT BEFORE WE LEFT, BUT WE'RE GOING TO TAKE SOME NICE, FRESH GOAT CHEESE FROM KENTUCKY, FRESH-WATER SHRIMP, ROLL IT UP LIKE A SPIRAL INTO THIS TROUT, AND THEN WE'RE GOING TO SMOKE IT OVER BOURBON BARREL STAVES.

>> HI, MY NAME IS GREG VOLLE.

I'M THE EXECUTIVE CHEF AT THE GOVERNOR'S MANSION FOR THE STATE OF ILLINOIS.

AS A LAND-LOCKED STATE, WE GOT TO DO WHAT WE GOT TO DO, SO WE'RE INCORPORATING -- WE'RE DOING WILD-CAUGHT CATFISH.

WE'RE INCORPORATING A LITTLE STURGEON CAVIAR THIS YEAR, AND ACTUALLY WE DID A FROG LEG CONFIT.

WE'RE GOING TO MAKE A HASH CAKE OUT OF THAT BECAUSE FROG LEGS ARE BASICALLY A SEAFOOD IN ILLINOIS SO... [ CHUCKLES ] >> I'M ED FISCHER, AND I'M REPRESENTING WEST VIRGINIA IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

WE'RE DOING THE TROUT ROLLS.

IT'S MADE WITH GOLDEN TROUT, WHICH IS GROWN IN OUR LOCAL HATCHERY.

AND FRESH SWEET CORN, SWEET PEPPERS, AND THEN WE'RE DOING A REDUCTION OF A LOCAL WINE FROM THE WEST-WHITEHILL WINERY.

IT'S CALLED A SWEET MOUNTAIN SPICE WINE.

SO WE'RE REDUCING THIS AND WE'LL USE THIS AS A SAUCE OVER THE TOP OF THESE TROUT ROLLS.

SO THEY'RE MUCH LIKE AN EGG ROLL, BUT THERE'S NO EGG IN IT, BUT BASICALLY WE'RE USING TROUT.

WE USE MOONSHINE AND SERVE IT -- IT'S PEACH MOONSHINE, AND IF YOU'RE NOT FAMILIAR WITH MOONSHINE, IT'S A LOT DIFFERENT THAN THE WHITE LIGHTNING YOU MIGHT HEAR ABOUT.

IT'S VERY GOOD, IT'S VERY SMOOTH, AND IT'LL BE VERY COMPLIMENTARY TO OUR DISH, BECAUSE WE'RE USING A HOT PEACH SAUCE AS WELL, AS ONE OF THE CONDIMENTS ASSOCIATED WITH OUR ENTREE.

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

TIMING IS CRITICAL.

EMOTIONS RUN HIGH, AND CHEF JOHNSON AND HIS ASSISTANT CELEBRATE WITH A HIGH FIVE AS TIME RUNS OUT.

>> Folse: THERE IT IS.

LET'S GIVE THEM A HAND.

AND COMPLETED RIGHT ON TIME.

>> CHEF HEATH JOHNSON HOPES TO CHANGE HIS BAD LUCK BY BEING FIRST AND SETTING THE JUDGING STANDARD HIGH FOR THE REST OF THE HIS COMPETITORS.

>> IT'S -- YOU KNOW, IT'S SUPPOSED TO LOOK LIKE AN ASIAN DISH, BUT YOU'RE SUPPOSED TO GET A MOUTHFUL OF MISSISSIPPI, THOUGH, WHILE YOU'RE THINKING ASIAN.

SO IT'S SORT OF A MIND TWIST, YOU KNOW, IF YOU WANT IT TO BE.

I HOPE YOU DO.

>> WHOO!

>> AN EXHAUSTED CHEF JOHNSON IS GLAD TO BE DONE.

BUT HOW DID HE DO?

>> I THINK THAT WE COULD HAVE EXECUTED IT A LITTLE BETTER, BUT I LIKE THE THEORY OF IT.

YOU KNOW, I LIKE THE IDEA OF IT.

>> BUT IT REALLY THREW ME OFF WHEN I DIDN'T GET THAT REAL PEACHY FLAVOR TO USE WITH THAT SPICINESS, AND THEN OF COURSE, THE LUSCIOUS TASTE OF THE FISH.

>> IF WE HAD HAD ANOTHER TEN MINUTES, I THINK WE WOULD HAVE DONE A LITTLE BETTER.

>> TWO, ONE, ZERO.

KENTUCKY -- >> KENTUCKY FINISHES PLATING UP AND CHEF JEREMY ASHBY AND HIS ASSISTANT CELEBRATE WITH A LITTLE KENTUCKY BOURBON.

>> Folse: THE JUDGES, THE BOURBON AND APPLEWOOD SMOKED KENTUCKY BROWN TROUT.

>> I SEE APPLICATIONS LIKE THIS BEING A GOOD THING FOR AQUACULTURE WHERE YOU CAN TAKE A FRESH-WATER SHRIMP AND DO, YOU KNOW, MAYBE PUREES WITH IT OR BEND IT A LITTLE BIT TO WHERE YOU COULD TAKE SOME STRESS OFF THE OCEANS.

>> Folse: THREE-AND-A-HALF MINUTES TO THE STATE OF FLORIDA, EVERYBODY.

>> FOR FLORIDA, IT'S COMING DOWN TO THE LAST FEW MOMENTS, AND CHEF JOHN MINAS HAS TO KEEP IT TOGETHER AND LET HIS SIMPLE, YET ELEGANT, COOKING TECHNIQUE DO THE TALKING FOR HIM.

>> WHAT WE WANTED TO DO WAS, WE WANTED TO REALLY GIVE SOMETHING ORIGINAL, AND NOBODY HAS EVER DONE A GROUPER CHEEK AT THE COMPETITION BEFORE.

SO WE FEEL LIKE OUR SECRET WEAPON IS GOING TO BE.

>> AND WHAT IS THE TEXTURE OF A GROUPER CHEEK?

>> BUTTERY, JUST, I THINK IT'S ONE OF THE BEST CUTS YOU CAN GET.

VERY EXCITED, VERY HAPPY.

I FEEL GOOD, I FEEL GOOD.

>> DID YOU GET A SENSE OF WHAT THE JUDGES WERE THINKING?

>> I COULDN'T TELL, I WANTED TO.

I DIDN'T.

I WANTED TO KNOW, THOUGH.

I WANTED TO SEE.

AND I DIDN'T GET TO KNOW, SO I'M PRAYING.

>> WELL, THE INITIAL LOOK AT THE DISH ITSELF, I'M NOT QUITE SURE THIS IS AN APPETIZER OR THIS IS A MAIN COURSE.

YOU KNOW, FOR APPETIZER, IT MIGHT BE OKAY.

FOR MAIN COURSE, I WOULD BE UNHAPPY TO GET THIS.

>> WHILE THE FIRST GROUP OF CONTESTANTS KEEP COOKING, IT'S TIME TO MEET THE WEST COAST COMPETITORS.

>> MY NAME IS ERIK SLATER, FROM SEWARD, ALASKA.

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

TODAY I'M DOING A SEMOLINA ENCRUSTED HALIBUT.

A LITTLE ALASKA SPOT PRAWN, SOME KING CRAB ON A POLENTA CAKE.

A LITTLE BALSAMIC REDUCTION AND ARUGULA PESTO.

ALASKA IS A BIG STATE.

EVERYTHING THERE IS BIG.

THE FISH ARE BIG.

THE CRABS ARE BIG.

IT'S A GREAT PLACE TO TAKE THAT BEAUTIFUL SEAFOOD AND THEN PUT IT ON A PLATE AND REPRESENT THE HARD WORK OF THE PEOPLE THERE.

IT'S A GREAT THING TO DO AS A CHEF.

>> COME ON, ALASKA!

>> WHOO-HOO!

>> 13.

>> 13.

>> SOME PEOPLE CONSIDER 13 UNLUCKY.

I LIKE 13 AND I LIKE BEING A LITTLE BIT LAST.

SEE WHAT EVERYONE ELSE IS DOING, SEEING HOW THE PROGRAM ROLLS.

IT'D BE NICE.

>> MY NAME IS EROL KANMAZ AND I AM FROM OREGON STATE.

I WAS BORN IN SOUTHEAST PART OF TURKEY.

ONE OF THE THINGS MY MOTHER TOLD ME, "YOU EAT TOO MUCH, YOU SHOULD WORK IN A KITCHEN."

MY SIGNATURE DISH NAME IS TODAY "TREASURES OF MY OREGON."

AND IT IS GOING TO BE DECONSTRUCTED OREGON DUNGENESS CRAB CHOWDERS SERVED SEPARATELY.

WE PUT EVERY SINGLE INGREDIENT OF THE CHOWDERS, BUT SEPARATELY, YOU WILL SEE, NOT IN A BOWL, IT'S ON A PLATE.

AND AT THE FINISHING, WATERMELON, FENNEL, AND SEA BEAN SALAD.

SOME TURKISH PRODUCTS, BUT IT'S GOING TO BE ALL REGIONAL COOKING OF OREGON STATE.

>> FROM THE WEST COAST LET'S TRAVEL BACK TO THE EAST COAST, WHERE NORTH CAROLINA'S BUD GRUNINGER IS WOWING THE JUDGES WITH HIS PRESENTATION.

>> WELL, I DO ONE THING ON MY MENU BACK AT THE LONE CEDAR CAFE.

EVERY FISH THAT'S LISTED ON THE MENU, RIGHT BESIDE IT, IS ALSO LIST THE NAME OF THE FISHERMAN THAT CAUGHT THE FISH.

SO THE FISH YOU'RE DINING ON TODAY WAS CAUGHT BY COLBY O'NEAL AT O'NEAL'S SEA HARVEST IN WANCHESE, NORTH CAROLINA.

>> HE REALLY GAVE US ONE OF THE BEST AND MOST PASSIONATE PRESENTATIONS SO FAR IN TERMS OF THE FISH, WHERE IT'S FROM, AND THEN HE TREATED IT WITH A LOT OF RESPECT.

>> VERY HAPPY WITH HOW THE DISH TURNED OUT AND I FEEL LIKE THE JUDGES REALLY ENJOYED IT ALSO.

I THINK WE GOT A GOOD SHOT.

>> THE EAST COAST IS MAKING A STRONG SHOWING AS NEW JERSEY CHEF SCOTT ANDERSON EXHIBITS HIS STATE'S SEAFOOD TREASURES.

>> THE FISH REALLY STOOD OUT.

IT TASTED DELICIOUS.

I'M A FAN OF THIS DISH.

IT'S VERY, VERY NICE.

>> ALABAMA'S JIM SMITH IS TURNING HEADS WITH HIS SOUS-VIDE WHITE GULF SHRIMP WITH BACON, BLUE CRAB AND PEACH RELISH.

>> YOU KNOW, THESE PEOPLE PRACTICE REALLY SAFE FISHING PATTERNS, YOU KNOW, THE CRABS ARE CAUGHT WITH TRAPS.

THERE'S CERTAINLY NO OVERFISHING FROM WHERE THESE FISH CAME FROM.

>> LIKE A PERFECTLY BALANCED SONG, EVERYTHING BELONGED.

SO EVERY INGREDIENT.

SO THOSE ARE THE -- THE MAYBE THREE STANDOUT DISHES TO ME, I'M NOT GOING TO TELL YOU WHAT THEY ARE, BUT THIS IS ACTUALLY CLOSE -- IS IN THERE.

>> YOU KNOW, I THINK THAT THE DISH TURNED OUT GREAT.

I REALLY THINK THAT OUR PLATE IS A GREAT REPRESENTATION OF WHAT ALABAMA SEAFOOD AND AGRICULTURE IS ABOUT.

WE HAVE ONLY THE BEST, FRESHEST INGREDIENTS POSSIBLE, AND I THINK THAT WE USED THEM IN A WAY THAT'S REALLY CREATIVE AND A WAY THAT DISPLAYS THE CREATIVITY OF ALABAMA WELL.

>> OREGON CHEF EROL KANMAZ ONLY HAS A FEW MINUTES LEFT TO FINISH HIS CULINARY CREATION.

>> Folse: FIVE, FOUR, THREE, TWO, ONE, AND THE PROFESSIONAL SOCCER PLAYER FROM TURKEY IS COMING TO THE JUDGES' TABLE.

GIVE HIM A HAND, EVERYBODY!

>> IT'S EXCITING.

IT'S INTERESTING.

A LOT OF THOUGHT WENT INTO IT, AND IT WAS VERY AMBITIOUS, SO I'M IN THE PROCESS OF JUST KIND OF JUDGING THAT RIGHT NOW.

BUT MY MOUTH IS WATERING, SO THAT'S A GOOD STORY.

ONCE YOUR MOUTH WATERS, THAT'S A GOOD -- THAT MEANS THAT IT'S EXCITING, IT'S ENTICING, AND THAT'S ALWAYS GOOD.

>> I WAS A LITTLE LATE, BUT I HOPE THE JUDGES ARE GOING TO LIKE THE FOOD.

WELL, WE WILL SEE.

IT WAS -- IT WAS FUN.

>> AND LUCKY NUMBER 13, ALASKA'S ERIK SLATER, HAS TIMED OUT HIS DISH PERFECTLY AND EVEN HAS A FEW MINUTES TO SPEND WITH EMCEE CHEF JOHN FOLSE.

>> WHAT IS THE ELEMENT ON YOUR PLATE THAT YOU THINK IS A WINNING FACTOR?

>> UM, THAT'S A GOOD QUESTION.

I THINK PART OF IT IS I'M USING SOME FRESH HERBS FROM ALASKA.

I'VE HAD SOME GARDENERS, LOCAL GARDENERS JUST DROPPING STUFF AT MY HOUSE AS SOON AS THEY HEARD I WAS COMING UP HERE.

THAT'S THE WAY ALASKA IS, IT'S A GIANT COMMUNITY, SO THEY'RE HERE TO SUPPORT YOU.

HEY, WE GOT SOME OF THIS GREAT ITALIAN PARSLEY AND THEY'RE THROWING IT ON THERE.

THE OTHER THING I DID WAS I MADE MY OWN SEA SALT FROM RIGHT WHERE I LIVE, RIGHT IN RESURRECTION BAY.

SEASONED EVERYTHING WITH THE SEA SALT FROM THERE, SO IT'S ALASKA SEASONING, TOO.

>> Folse: AND ALASKA IS FINISHED PLATING UP RIGHT NOW.

IF YOU TAKE A LOOK AT IT, THIS IS ALASKA'S PLATES COMING TO THE JUDGES.

>> WHAT I'VE MADE FOR YOU TODAY IS A SOUTHEAST ALASKA HALIBUT, SEMOLINA ENCRUSTED, PAN-SEARED, FINISHED OFF IN THE OVEN.

>> AGAIN HE HAD A LOT GOING ON ON HIS PLATE, BUT IT WASN'T ALL OVER THE PLACE, IT WAS CONTAINED.

SO, UM, I'M LOOKING FORWARD TO TASTING THIS A LITTLE BIT MORE AND GETTING INTO IT.

I LIKED IT.

>> AND THE FINAL COMPETITOR, LOUISIANA'S CORY BAHR, RECEIVES THE BLESSING FROM HIS FELLOW LOUISIANAN CHEF JOHN FOLSE FOR HIS NEW TAKE ON THE CLASSIC BOUILLABAISSE.

>> NO DOUBT.

GIVE HIM A HAND!

[ CHEERS AND APPLAUSE ] >> [ CHANTING ] CORY!

CORY!

CORY!

>> FIRST OF ALL, I WANT TO SAY THANK YOU TO ALL THE PEOPLE THAT SHOWED UP.

THANK YOU TO THE JUDGES.

>> I WAS ECSTATIC.

YEAH, ABSOLUTELY.

YOU KNOW, IT WAS GOOD FISH, GOOD PRODUCT, SIMPLY PREPARED.

THAT'S ALL I WANTED TO DO.

>> THE COOKING IS DONE, THE VOTES ARE TALLIED, AND EVERYONE WAITS FOR THE DECISION ON WHO WILL BE THE NEXT KING OR QUEEN OF AMERICAN SEAFOOD.

WILL IT BE KENTUCKY'S JEREMY ASHBY WITH HIS BOURBON-SMOKED FRESH-WATER RAINBOW TROUT?

OR WILL IT BE FLORIDA'S JOHN MINAS WITH HIS SPECIAL WEAPON, PAN-SEARED GROUPER CHEEKS WITH AVOCADO CREME FRAICHE?

ALABAMA'S JIM SMITH RANKS HIGH IN THE JUDGES' MINDS WITH HIS SOUS-VIDE WHITE GULF SHRIMP.

THE JUDGES HAD GOOD THINGS TO SAY ABOUT NORTH CAROLINA'S BUD GRUNINGER'S RED FISH AND HIS ENTHUSIASTIC PRESENTATION.

OR DID THE HOME COURT ADVANTAGE GO TO LOUISIANA'S CORY BAHR AND HIS NEW TAKE ON THE CLASSIC BOUILLABAISSE?

NOT EVEN THE JUDGES KNOW WHO WON.

THE CHEFS WAIT ANXIOUSLY FOR THE RESULTS.

>> ALL RIGHT.

THIRD PLACE... FOR THE GREAT AMERICAN SEAFOOD COOK-OFF GOES TO NUMBER THREE, NEW JERSEY, SCOTT ANDERSON.

>> OH, IT'S AWESOME.

I JUST CAME HERE TO, YOU KNOW, COOK SOME GOOD FOOD AND HANG OUT WITH OTHER GREAT CHEFS, AND IT WAS A GREAT TIME.

GREAT TIME HAD BY ALL.

>> SECOND PLACE... NORTH CAROLINA, BUD GRUNINGER.

>> FEELS ALL WORTH IT.

FEELS LIKE ALL THE EFFORT YOU PUT INTO IT AND COMING BACK THAT SECOND YEAR AND DOING IT AGAIN, DEFINITELY MAKES IT WORTH IT.

FEEL GREAT.

>> FIRST PLACE FOR THE GREAT AMERICAN SEAFOOD COOK-OFF IS... ALABAMA, JIM SMITH!

>> ALABAMA'S JIM SMITH IS THE KING OF AMERICAN SEAFOOD.

HIS WHITE GULF SHRIMP WITH BACON, BLUE CRAB AND PEACH RELISH WAS THE WINNING DISH.

>> WELL, YOU KNOW, I THINK THAT PICKING GREAT BEAUTIFUL SEAFOOD, YOU KNOW, AS FRESH AS CAN BE OFF THE BOAT YESTERDAY MORNING, HAVING THE MOST AMAZING PRODUCE, YOU KNOW, THE FARMERS MARKET, THE PEOPLE THERE WERE GREAT AND WONDERFUL AND I JUST TRIED MY BEST TO FIND THE BEST INGREDIENTS POSSIBLE AND PUT IT ALL TOGETHER IN A CREATIVE WAY.

[ CHEERS AND APPLAUSE ] >> CHEF SMITH WILL TRAVEL THE COUNTRY AS SPOKESMAN FOR THE SEAFOOD INDUSTRY, UNTIL NEXT YEAR, AND THE NEXT GREAT AMERICAN SEAFOOD COOK-OFF.

[ JAZZ MUSIC PLAYING ] FOR A COPY OF THIS PROGRAM, CALL 1-800-973-7246, OR GO ONLINE TO WWW.LPB.ORG.

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FROM SEVERE WEATHER FORECAST AND FISHERIES MANAGEMENT TO OCEAN EXPLORATION AND CLIMATE RESEARCH, NOAA'S PRODUCTS AND SERVICES PROVIDE ASSISTANCE TO 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.