Eric Stumpf, chef de cuisine at Corn Maiden Restaurant at Hyatt Regency Tamaya Resort & Spa, will represent New Mexico at the Great American Seafood Cook Off in New Orleans on Saturday.
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, Stumpf 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 state whenever possible.
Stumpf will look to utilize New Mexico river trout and blue corn in his preparation.
"I am thrilled to have the opportunity to participate in the Cook Off in New Orleans," Stumpf said. "At Corn Maiden, we are blessed to have access to a bounty of locally raised fish, meat and vegetables, and I intend to bring an assortment of these great items to the competition."
"I am pleased that Chef Stumpf is bringing a taste of New Mexico to the 10th 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."
The cook off will take place at the Ernest N. Morial Convention Center in New Orleans during the Louisiana Foodservice Expo. Information is at GreatAmericanSeafoodCookoff.com.