That would be Rapoport’s Restaurant Group chefs Jon Greening (Deck 84) andJay Prisco (Bogart’s), who were chosen by the Florida Department of Agriculture to represent the state in (figuratively) slugging it out with a dozen other chefs from around the country in the 10th annual Great American Seafood Cook-off, which took place last weekend in New Orleans.
Using all Florida ingredients, the duo came up with a pretty tasty-sounding dish: roasted mango barbecue-glazed black grouper with lobster and sweet corn griddle cakes, and Key West pink shrimp with heirloom tomato salsa.
They came close, but no cigar, with the grand prize going to Mississippi chef David Crews for his Southern Nicoise salad featuring tuna and lump crabmeat. Nice try, guys. Better luck next year.