Mississippi Seafood Cook-off
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ABOUT THE MISSISSIPPI SEAFOOD COOK-OFF

This premier cooking competition was created by Mississippi Seafood Marketing to promote the domestic, fresh, sustainable seafood industry located on the Mississippi Gulf Coast. The state’s most talented chefs compete for the title of king or queen of Mississippi Seafood, as they prepare their signatures dishes in front of a live audience. Then, a panel of judges score each chef. Chefs will be judged on characteristics such as presentation, creativity, composition, craftsmanship and flavor.

The winner of our state cook-off will represent Mississippi in August at the Great American Seafood Cook-Off in New Orleans, Louisiana.,as they compete against chefs throughout the country for the national seafood crown.

AN EVENT YOU DON'T WANT TO MISS

This year Mississippi Seafood Marketing has partnered with the Gulfport Chamber of Commerce’s annual tasting event, Taste, Rattle & Roll. Together, we will host the 11th Annual Mississippi Seafood Cook-off. You’ll have the opportunity to view Mississippi’s top chefs compete for the seafood crown and sample local food from more than 25 of Gulfport’s best restaurants. Enjoy an evening outdoors, set around the dancing fountains of Centennial Plaza and listen to live music by Gram Rea, Ty Taylor and Friends.

Thursday, May 12, 2022   |   5 – 8 p.m.

Centennial Plaza

200 Beach Boulevard  |   Gulfport, MS

Must be 21 or older to attend.

2021 KING OF AMERICAN SEAFOOD
CHEF AUSTIN SUMRALL, WHITE PILLARS, Biloxi, Mississippi

In 2021, Chef Austin Sumrall represented Mississippi at the Great American Seafood Cook-off in New Orleans, La. Competing against 11 other U.S. states and Guam, Chef Austin took home the title of King of American Seafood with his dish, Gulf Snapper Three Ways.
 
Austin Sumrall, 2020 James Beard Nominee and the chef owner of White Pillars, has been working in restaurants for many years and has had a passion for cooking most of his life. Austin grew up on a cattle and horse ranch outside of McComb, Mississippi. He went on to graduate from the University of Mississippi with a degree in Hotel and Restaurant Management. Sumrall received classical training at the Culinary Institute of America in Hyde Park, New York and has worked for three different James Beard award winners with the title of “Best Chef: South”.
 
Chef’s vision for White Pillars is to provide a meaningful and memorable culinary experience crafted with locally sourced and seasonal ingredients in a beautiful and historical setting.