When I was asked to submit names of local chefs to participate in the Utah Competition portion of the Great American Seafood Cook-Off, I had no idea who would win and represent Utah in the annual New Orleans event for 2016—but I knew there was a gaggle of talented contestants. Among them were Matt Anderson (Kimi's Chop & Oyster House), Matt Lake (Alamexo), Frederick Perez (Del Mar al Lago) and Lorin Smaha (Freshies Lobster Co.).
Well, when the salt water settled, Logen Crew, executive chef at Current Fish & Oyster, was selected to compete at the finals in New Orleans on Aug. 6. He'll be taking his sous chef Amanda McGraw along, and travel expenses will be covered by the Utah Restaurant Association. Crew won the local cook-off with Utah trout prepared four ways.
The cook-off is hosted by the Louisiana Seafood Promotion and Marketing Board. Lieutenant governors are invited to choose a chef from their state, although no inland state has ever won the competition. The cook-off emphasizes the use of domestic, sustainable seafood, as well as local ingredients. Utah Lt. Gov. Spencer Cox was one of last year's judges, and said about Crew in an email, "Our chefs are part of Utah's attractiveness to businesses and tourists. Their creativity never fails to impress. Although we are a landlocked state, our chefs can readily get fresh fish and they excel in preparing exceptional seafood dishes. The dishes prepared this year were outstanding, and I am looking forward to seeing how Logen fares at the Great American Seafood Cook-Off."
Howl at the Moon
Snowbird Resort hosts a Full Moon Dinner at 11,000 Feet on Tuesday, July 19. It will be held at the new Summit restaurant on Hidden Peak, which boasts 360-degree views from its glass walls and windows. The dinner, which includes choices of starters, a carving station, entrées and desserts, is priced at $69 for adults, $39 for kids 7-12, and $19 for kids 6 and under, including a tram ride to and from the restaurant, plus live musical entertainment. Call 801-933-2222 for details.
Quote of the week: "Only dull people are brilliant at breakfast."
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