Maine’s Lobster Chef of the Year tied for third place Saturday at the Great American Seafood Cook Off in New Orleans.
Mackenzie Arrington, 23, was the youngest competitor.
Despite his title as Lobster Chef of the Year, Arrington chose to go in another direction for the contest. Instead of Maine lobster, he prepared Pan-seared North Atlantic Red Crab Cakes with Citrus Aioli, Roasted Red Pepper Coulis, and Micro Okra and Tangerine Greens.
Arrington tied for third with Peter Fischbach of Gourmet Dining Services in Newark, N.J., who prepared a dish called “Jersey Coast” – a trio of Jersey-caught lobster, black bass and sea scallop.
The winner of the cook-off, which stresses the importance of cooking with domestic seafood and products from sustainable fisheries, was Dean Max of 3030 Ocean at Marriott Harbor Beach and Spa Resort in Fort Lauderdale, Fla.
Wesley True of True Restaurant in Mobile, Ala. took second place.
Arrington is a recent graduate of the Culinary Institute of America and works for Morrison’s Maine Course in Portland.
Send questions/comments to the editors.
Success. Please wait for the page to reload. If the page does not reload within 5 seconds, please refresh the page.
Enter your email and password to access comments.
Hi, to comment on stories you must . This profile is in addition to your subscription and website login.
Already have a commenting profile? .
Invalid username/password.
Please check your email to confirm and complete your registration.
Only subscribers are eligible to post comments. Please subscribe or login first for digital access. Here’s why.
Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.