Chef Paul Turano to Represent Massachusetts at Great American Seafood Cook Off
Arlington, MA (PRWEB) July 10, 2013 -- Paul Turano executive chef of Tryst Restaurant in Arlington, MA will represent Massachusetts at the Great American Seafood Cook Off in New Orleans on Saturday, August 3, 2013. One of the most prestigious culinary competitions in the United States, The Great American Seafood Cook Off emphasizes the importance of cooking with domestic and sustainable seafood.
In New Orleans, chef Turano will compete against more than a dozen top seafood chefs from across the country for the title of “King” or “Queen” of American Seafood. The chefs will prepare dishes that showcase sustainable fish and shellfish that are native to their home states whenever possible. Chef Alex Said of Tryst Restaurant will act as sous chef for Chef Turano at the event.
“It’s such an honor to represent Massachusetts in this competition. I am excited to meet chefs from other states and to help spread the word about the importance of sustainability,” said Chef Turano.
While he is not disclosing what he’ll prepare, Chef Turano intends to highlight locally sourced Massachusetts seafood and ingredients.
“I am pleased that Chef Turano is bringing a taste of Massachusetts to the Tenth Annual Great American Seafood Cook Off,” said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board, which produces the Cook Off. “Each year we bring a new and diverse group of America’s most talented chefs to New Orleans, and it is fast becoming apparent that 2013 will be the most exciting year yet.”
Earlier this year, organizers of The Great American Seafood Cook Off encouraged states to hold a qualifying round or appoint a chef to compete in the event. There are currently 16 chefs registered representing such states as Alabama, Alaska, Mississippi, New Mexico and South Carolina.
John Besh won the first The Great American Seafood Cook-Off in 2004 with a dish of Pan Roasted Louisiana Blackfish with Corn, Crab and Caviar. The 2012 Cook-Off Crown went to Chef Gregory Gourdet of Departure Restaurant in Portland, OR. Chef Gourdet prepared a dish of slow cooked Oregon Chinook Salmon featuring Butter Clams, Bacon Dashi, Porcini, Roasted Heirloom Tomato and Crispy Sea Greens.
The Great American Seafood Cook Off will take place on Saturday, August 3rd at the Ernest N. Morial Convention Center in New Orleans during the Louisiana Foodservice Expo. NOAA’s National Marine Fisheries Service is the chief sponsor of the event. More information is available at http://www.GreatAmericanSeafoodCookoff.com.
About Chef/Owner Paul Turano : Chef/Owner Paul Turano runs the highly successful Tryst Restaurant in Arlington, MA (opened in 2004). His newest restaurant “Cook” is slated to open in August 2013 in Newton, MA. Chef Paul Turano, received his degree in Culinary Arts from Newbury College in 1995, currently resides in the Greater Boston area and is married with two children. For more information please visit: http://www.trystrestaurant.com
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JP Faiella, Image Unlimited Communications, Ltd., http://www.imageunlimitedcommunications.com, (617) 423-4624, [email protected]
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