Great American Seafood Cookoff

Elements Chef Scott Anderson Takes Third Place in Great American Seafood Cook-Off

Scott Anderson, chef and owner of elements , took third place in the eighth annual Great American Seafood Cook-Off on Saturday in New Orleans.

Anderson represented New Jersey in the cook-off after winning a statewide seafood showdown in New Jersey this June.

Anderson prepared fluke with garlic scapes, panko, arrowhead cabbage and a herbaceous vinaigrette, the same award-winning dish he made for the New Jersey competition.

“Seafood is a staple on our menus at elements and an important food source around the world,” Anderson said of the competition. “I couldn’t be more thrilled to participate in an event aimed at educating people about the bounty of delicious and safe seafood found in New Jersey and the Gulf region.”

In New Orleans, he competed against 14 other chefs from around the country who were selected to represent their states. The winner was Jim Smith, executive chef at the Alabama Governor’s mansion. Participating chefs were required to create unique dishes with domestic seafood, utilizing fish that is native to their home states.

Created and sponsored by the National Oceanic Atmospheric Administration and the Louisiana Seafood Promotion & Marketing Board, the Great American Seafood Cook-Off highlights the agency’s commitment to a healthy marine environment and improving the nation’s domestic seafood supply.

A native of New Jersey, Anderson honed his culinary chops at as a line cook at Baystreet Grill in Edison, later joining the Terra Momo restaurant group, where he spent six years helping manage the kitchen at Teresa Caffe before becoming head chef at Mediterra , and later at Nova Terra in New Brunswick. Following Nova Terra, Anderson worked with Chef Craig Shelton at the Ryland Inn.

In 2008, Anderson partnered with Stephen Distler to open elements. Relying on the seasons, as well as the inspiration and bounty of the farm, Anderson likes to improve when creating what he calls the “interpretive American cuisine” found on the elements menu. An avid gardener and outdoorsman, he loves to fish and forage in the local parks for wild edibles such as ramps and morel mushrooms.

Great American Seafood Cook-Off crown goes to Alabama chef ...

Smith, executive chef of the Alabama Governor's Mansion, earned the crown with his dish "Late Summer Alabama Bounty," which highlighted Gulf of Mexico shrimp and crabs among various fresh vegetables and global flavors.

"Gulf seafood is some of the best in the world," Smith said, adding that he is honored to represent all of American seafood as the reigning champion of this afternoon's cook-off.

The eighth annual Cook-Off , held at the Ernest N. Morial Convention Center, included renowned and up-and-coming chefs from across the country, representing states from Oregon to Kentucky to Maine. The chefs celebrate domestic, sustainable seafood by creating dishes with shrimp, fish and other creatures from their home states.

"I have the best, freshest seafood available," Smith said. "The crabs were still alive and kicking when I put them in the pot."

Chef Bud Gruninger of North Carolina earned second prize with a red drum dish, and Chef Scott Anderson of New Jersey garnered third place with a creation featuring New Jersey fluke.

The event, part of the Louisiana Foodservice Expo , is sponsored by the National Oceanic and Atmospheric Administration and presented by the Louisiana Seafood Promotion and Marketing Board.

One of today's judges, Chef Rick Moonen, a Las Vegas restaurateur and advocate for sustainable seafood, said Smith's dish managed to create intrigue while avoiding the common error of overwhelming the palate.

"This dish was well-harmonized," Moonen said.

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