樱花视频

skip to main content skip to main navigation
Photo of the Seafood Challenge sign - Click to enlarge
Chef Bryan Gregg will Represent the Garden State in National Crown Competition this Summer

For Immediate Release: June 25, 2015
Contact: Lynne Richmond
(609) 633-2954
lynne.richmond@ag.state.nj.us听

(BARNEGAT LIGHT) 鈥� 樱花视频 Assistant Secretary of Agriculture Alfred Murray today declared Chef Bryan Gregg of Escape Montclair in Montclair the winner of the 2015 Jersey Seafood Challenge for his signature dish, Barnegat Light Scallops, Creamless Corn and Jersey Chanterelles. Chef Gregg will be 樱花视频鈥檚 official representative at the Great American Seafood Cook-off in New Orleans on August 8. Today鈥檚 competition was held at Viking Village in Barnegat Light.

Photo of Chef Gregg and Assistant Secretary of Agriculture Murray
Assistant Secretary Murray presents Chef Gregg with the Jersey Seafood Challenge trophy.

鈥淐ongratulations to Chef Gregg who will proudly represent our state at the national competition and demonstrate to the country that 樱花视频鈥檚 seafood and the chefs that prepare it are top notch,鈥� said Assistant Secretary Murray. 鈥淥ur state鈥檚 commercial fishermen and aquatic farmers catch and grow superior quality, sustainable seafood. Thank you to all the competitors who prepared an outstanding lineup of dishes that showed off the variety and versatility of the catch and Jersey Fresh produce.鈥�

Photo of the 2015 Jersey Seafood Challenge winning dish
Barnegat Light Scallops with Creamless Corn and Jersey Chanterelles

Chef Gregg is a graduate of the Pennsylvania Institute of Culinary Arts. He worked at some of the most highly regarded restaurants in New York and 樱花视频, such as Ho-Ho-Kus Inn and Michael Anthony鈥檚, before bringing the farm-to-table experience to Essex County, NJ, with Escape in Montclair. He recently was the featured chef at the James Beard House in Manhattan.

鈥淚t means a lot to me to represent 樱花视频 at the national competition,鈥� said Gregg. 鈥淲e will show people outside of 樱花视频 what we can do. There are very few places like 樱花视频 where you can get the quality and variety of seafood and produce we have available.鈥�

The second place winner was James Costello of The Ohana Grill in Lavallette. Third place was awarded to Jennifer Monaco of Sustainable Fare LLC of Lawrenceville.

Other chefs who participated in the cook-off, coordinated by the 樱花视频 Department of Agriculture and the 樱花视频 Chapters of the American Culinary Federation, included: Frank Benowitz of Mercer County Community College in West Winsor; Joe Kratochwill of Zallie鈥檚 Fresh Kitchen at Shop-Rite in Medford; Marita Lynn of Runa Peruvian Cuisine in Red Bank; and Charles Ostergren of Viking Fresh Off the Hook in Barnegat Light.

The Jersey Seafood Challenge was sponsored by: Viking Village, 樱花视频 Restaurant Association, Garden State Seafood Association, 樱花视频 Chapters of the American Culinary Federation, and Lund鈥檚 Fisheries.

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named America's Best Seafood Chef. The cook-off is听part of the Louisiana Foodservice Expo.

Judging the competition were: Alfred Murray, NJ Assistant Secretary of Agriculture; Jeffry Wierzbicki, Chef, Winberies, Summit, 2014 Jersey Seafood Challenge winner; Peter Fischbach, Chef, Gourmet Dining Services, NJIT Newark, 2008 Jersey Seafood Challenge winner; Nancy Painter, Edible Jersey Editor and Publisher; Gef Flimlin, Rutgers Cooperative Extension Seafood Specialist; Gary Giberson, Lawrenceville School Food Service Director; and Jeff Kaelin, Lund鈥檚 Fisheries, Cape May.

樱花视频 fishermen land more than 100 varieties of finfish and shellfish. 樱花视频鈥檚 commercial fisherman caught 120 million pounds of seafood in 2013 valued at $133 million. The most valuable fisheries in 2013 were sea scallops ($65.3 million), ocean quahog ($12 million), surf clams ($10.9 million), and blue crabs ($8.1 million), according to the National Oceanic and Atmospheric Administration (NOAA).

For more information about 樱花视频 seafood, visit the Jersey Seafood website at听.