Seafood Cook-off in New Orleans

New Jersey seafood chefs Jim Weaver and Annie Prizzi went to New Orleans,
Louisiana, on July 31 to go head-to-head with chefs from 14 other coastal
states to vie for the title of "King" or "Queen" of seafood preparation in
the country. While they didn't win, they're still tops in our book.

The New Jersey Department of Agriculture, the Garden State Seafood
Association and the New Jersey Restaurant Association sponsored Chef Jim
Weaver in the Great American Seafood Cook-off in New Orleans.

"New Jersey is a leader in the seafood industry that is known for its fresh,
high quality seafood," said New Jersey Agriculture Secretary Charles M.
Kuperus. "The national seafood cook-off was a great opportunity to show how
important Jersey Seafood is to a balanced diet and how easy it is for
consumers to prepare."

In 2002, New Jersey harvested more than 162 million pounds of seafood,
valued at about $113 million.

Weaver, head chef of Tre Piani Restaurant, Princeton, along with Prizzi -
the head chef and instructor for the culinary program at Mercer Community
College, went to the cook-off armed with New Jersey's freshest seafood and a
tasty recipe, Garden State Seafood Panzanella Salad, which features Little
Neck Clams, sea scallops, calamari, monkfish, Jersey tomatoes, cucumber,
fennel, basil, garlic, and scallions.

"New Jersey seafood is pristine and high quality and speaks for itself,"
said Weaver, the president of the Slow Foods Movement in New Jersey, an
organization dedicated to preserving and encouraging traditional foods,
beverages and recipes. "It's a great time of year to highlight the freshest
ingredients of our region. New Jersey seafood and Jersey Fresh produce are
the perfect marriage and will make our recipes shine."

The Seafood Cook-off took place at the Louisiana Foodservice Expo on July
31. One specific goal of the promotion was to showcase the seafood products
that are characteristic of each region as well as to promote seafood to
consumers as a quick, easy and healthy meal.