The fall of the once mighty Times-Picayune, the daily newspaper of New Orleans, has been well documented, but when you’re five hundred miles from the Big Easy, it’s still the best way to stay abreast of the day to day news of the city.

Like how Texas chef Jack Gilmore of Jack Allen’s kitchen fared in the Great American Seafood Competition Saturday afternoon at the Ernest N. Morial Convention Center. It’s hard to fathom Gilmore doing anything but winning but there it is in black and white. Gilmore finished 3rd. He served shrimp three ways, including a head-to-tail Gulf shrimp fritter with basil mayonnaise, a grilled shrimp with Texas green-tomato jam, and shrimp meatballs with tomato jam and zucchini noodles.

Chef Gregory Gourdet of Portland, Oregon restaurant Departure won the cook-off with a winning entry of slow-cooked Oregon Chinook salmon with butter clams, bacon dashi, pickled porcini, roasted heirloom tomatoes and crisped sea greens.

In keeping with the tradition of this sort of thing, nobody remembers who won 2nd.

Chefs from sixteen states competed.

credit http://www.nola.com/food/index.ssf/2012/08/b_matter_wins_great_american_s.html

and Jack Gilmore’s new joint http://www.scrumptiouschef.com/food/2012/7/20/Austin-Daily-Photo-Jack-Allens-Kitchen-In-Round-Rock-Texas

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