This is an archived article that was published on sltrib.com in 2016, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Logen Crew, the executive chef at Current Fish & Oyster in Salt Lake City, will represent Utah in the Great American Seafood Cook-off in New Orleans.
To attend the national competition, which takes place Aug. 6, Crew first had to win a local qualifying event held last week at the Harmons Grocery Store at City Creek. Crew, along with sous chef Amanda McGraw, impressed judges by preparing Utah trout four ways.
The Great American Seafood Cook-off is hosted by the Louisiana Seafood Promotion and Marketing Board. Lieutenant governors from around the nation are invited to send a chef to represent their state. The cook-off emphasizes the use of domestic, sustainable seafood and local ingredients. Crew and McGraw's trip will be paid for by the Utah Restaurant Association.
While no inland state has ever won the competition, Utah Lt. Gov., Spencer Cox, believes Crew has a chance. "Although we are a landlocked state, our chefs can readily get fresh fish and they excel in preparing exceptional seafood dishes," he said.
In the national contest, Utah trout will have to compete against more well-known fish, including Louisiana shrimp, Oregon crab and Alaskan salmon. But Crew isn't worried. "I'm especially excited to show what can be done with the Utah trout."
Last year, Briar Handly, the chef owner of Handle in Park City and now HSL in Salt Lake, represented the state. He also used locally raised steelhead trout.