Winners of Alaskan Seafood Challenge Announced
In support of healthier menus across the country, Alaska Seafood Marketing Institute (ASMI) today announced the winners of the Swap Meat Recipe Contest. Through the contest chefs were invited to transform traditional meat dishes by using wild, healthy, sustainable Alaska Seafood.
Chef Adam Hegsted of The Wandering Table in Spokane, Washington, won first place for his creation—Alaska Salmon Osso Bucco. Alaska Weathervane Scallops with Blackberry Agave Sauce from chef Michael Watz of Washburne Culinary Institute in Chicago, Ilinois, came in second, and a recipe for Alaska King Salmon Filet “Oscar” from chef Keoni Chang of Foodland Super Market, Ltd. in Hawaii came in third.
“We always try to push ourselves to reinvent traditional items and put different flavors together, so the Swap Meat Recipe Contest was a perfect fit,” says first-place-winner chef Hegsted. “I have always preferred Alaska seafood and the salmon lends itself well to this dish with more fat for braising. It looks like a typical Osso Buco but, when you bite into it, you are positively surprised.”
Chef Hegsted is serving the Alaska Salmon Osso Buco during special chef’s tastings at his restaurant.
ASMI launched the Swap Meat Recipe Contest on April 1, 2015. Chefs from all areas of foodservice were invited to create recipes featuring healthy and sustainable Alaska seafood in dishes where meat is traditionally found.
Recipes were evaluated based on flavor, creativity/originality and visual appeal, as well as applicability on restaurant menus. First, second, and third-place winners are receiving $2,500, $1,000 and $500 respectively.
“We launched this contest to start conversations about the health benefits of cooking with seafood,” said Claudia Hogue, foodservice director of Alaska Seafood Marketing Institute. “We were impressed by the creativity and attention to detail all of the entrants demonstrated in their submissions, and we hope the winners will inspire the foodservice community to consider seafood on their menus.”