Search
Close this search box.

Brotula’s represented Florida for a second time at the Great American Seafood Cook-Off

Brotula’s Seafood House & Steamer, a locally-owned restaurant in Destin, was awarded the honor of representing the state of Florida in the 19th Annual Great American Seafood Cook-Off held on August 5, 2023.  The national juried competition held in New Orleans was started by the Louisiana Seafood Promotion and Marketing Board in 2004 and promotes domestic, sustainable […]

Brotula’s Seafood House & Steamer, a locally-owned restaurant in Destin, was awarded the honor of representing the state of Florida in the 19th Annual Great American Seafood Cook-Off held on August 5, 2023. 

The national juried competition held in New Orleans was started by the Louisiana Seafood Promotion and Marketing Board in 2004 and promotes domestic, sustainable seafood. 

  • The chosen state representative chefs prepared dishes in front of a live audience and then presented their culinary creations to a panel of notable national judges. 
  • Dishes were judged based on creativity, composition, flavor, craftmanship, and presentation.
Slipper Lobster caught on the local reefs off-shore Destin-Fort Walton Beach by divers

After a second-place win last year, Brotula’s in Destin, FL was selected to return to the competition and created a locally inspired seafood dish. This year, Executive Chef Orion Cordoves, presented a Pan Seared Gulf Coast Brotula & Slipper Lobster. 

The Bearded Brotulathe restaurant’s namesake, is a lesser-known deep-water fish which offers a sweet flavor profile. The Brotula was paired with a tender Slipper Lobster which is commonly caught on the reefs off-shore Destin-Fort Walton Beach by divers. Locally, it is considered a “divers delight.”

Executive Chef Cordoves of Havana, Cuba brings his passion and expertise to Bald & the Beard Restaurant Group creating innovative dishes. His success as a professional chef with the MGM Mirage in Las Vegas as well as the Chef de Cuisine at Harrah’s Casino in Memphis is due to his love and respect for the tastes and traditions of international flavors, combined with his desire to experiment.

  • “I’m still training and always will be, it just doesn’t stop. There are always new methods and techniques. approach food preparation with gratitude and respect for the bounty of the land and seek out the freshest, seasonal, and local foods for the meals I prepare,” said Cordoves.

Join the conversation...

Continue reading 👇

Community Comments

“Yea Don Gaetz of all people, he should go!”
Respond
“Why the H... does anyone vote for any politician who is in favor of having the horrible disgusting private beaches? Every resident, every visitor, every tax payer MUST have a...”
Respond
“The air force doesn't own or need the land! It isn't theirs. It was mostly Choctawhatchee National Forest. The air force tried to sell that land in the 2000's but...”
Respond
“Those signs that you recommend have been there for years, just people annoyed them to the point that Eglin has now had to step the game up”
Respond
“Now that Ms. Ketchel has torn down more dunes, plus paved over what was beautiful sand, golf carts can drive from one end to the other. No way to cross...”
Respond
“It shows the beach being a part of the property. This was part of the plot plan. When the documents were shown to the attorney in depositions the Walton County...”
Respond
“Great history lesson. The only point I'll disagree with is the multi use path... I think its a good thing. Maybe a lot of money but it may save a...”
Respond
“This fence is a colossal waste of DoD dollars and needs to be investigated. These dollars should have been spent supporting the warfighter. The ruse that it protects environmentally sensitive...”
Respond
“This article is obviously written by someone with 0 knowledge of the area. The erosion happening now is because " The Wall," as anyone that's been here since the 70's...”
Respond

GET OUR FREE LOCAL NEWSLETTER

Get the weekday email that actually makes reading local news enjoyable again.