Mouthful

Judging the chefs cook-off at the N.C. Seafood Festival

The view from behind the Cooking with the Chefs tent at the N.C. Seafood Festival.
The view from behind the Cooking with the Chefs tent at the N.C. Seafood Festival. Andrea Weigl

On Sunday, I traveled to the N.C. Seafood Festival in Morehead City to judge a chefs’ cooking competition. I, along with four other judges, tasted four rounds featuring two chefs. Secret ingredient: sea trout. The top two chefs competed in a final round that was judged by the public. The secret ingredient for the final round: shrimp.

Congrats to chef Jason Smith of the Black Pelican in Kitty Hawk who won the competition.

I just compiled a Storify story about that experience based on my Tweets. To see it, go to http://storify.com/andreaweigl/judging-at-the-n-c-seafood-festival.

I’m new to Storify. I couldn’t figure out how to list all the chefs and their restaurants. So here they are:

• Chef Gus Headington of

Soundside Restaurant

in Morehead City.



• Chef Gerry Fong of

Persimmons Restaurant

in New Bern.



• Chef Scotty Anderson of

Boone Docks

in Holden Beach.



• Chef Jason Scott of

Island Grille

in Atlantic Beach.



• Chef Richard Alexander of

Banks Grill

in Morehead City.



• Chef Daphne Bennink of the

Back Porch Restaurant and Wine Bar

in Ocracoke.



• Chef James Clark of the

Carolina Inn

in Chapel Hill.



• Chef Jason Smith of the

Black Pelican

in Kitty Hawk.



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