Chef Tafari Campbell, a Sous Chef with The White House, finished third at the 2008 Great American Seafood Cook-Off during the Louisiana Foodservice Expo in New Orleans on August 4. Chef John Currence of City Grocery restaurant in Oxford, Mississippi, placed first, earning the titled "King of American Seafood" and Brian Landry of Galatoire's in New Orleans placed second.

For his winning dish, Chef Tafari prepared BLT Reconstructed, featuring pan roasted bacon wrapped Rockfish with lettuce and tomato and jumbo lump crab meat. Click here for recipe.

Organized to strengthen awareness of and involvement in the domestic seafood industry, the Great American Seafood Cook-Off's No. 1 criterion is that the seafood be harvested exclusively in U.S. waters. Alaska, California, Colorado, Florida, Illinois, Kansas, Kentucky, Maine, New Jersey, North Carolina, Texas and Washington D.C., were also represented at the competition.

Chef Tafari Accomplishments
*American Culinary Federation 5 Gold, 13 Silver, and 3 Bronze medal winner.
* 1st Place Gold Medal, Chesapeake Chef Challenge, Baltimore Maryland 2006/2007.
* 1st Place Silver Medal, Nation's Capital Chef Association Culinary Salon 2006.
* 1st Place Gold Medal, Winterfest, ACF St. Augustine Florida 2006.
* 1st Place Silver Medal, Delmarva Mystery Basket, Ocean City 2006/2005.
*National's Capital Chefs Presidential Award, Competitor of the year 2006.

Day 1
Pan Roasted Bacon Wrapped Rockfish with Lettuce and Tomato

Rockfish

Ingredients	Portions
rockfish	8 lbs
jumbo lump crab	1 lb
mayonnaise	1 cup
dijon	2 tbs
old bay	1 tbsp
bacon	8 oz
chives	2 tbsp
thyme	1 tbsp
salt & pepper to taste

Cut the Rockfish into 4 equal loins and reserve. In a bowl mix together the crab and the seasoned mayonnaise. Lay out the slices of bacon vertically, so that each slice overlaps. Place two loins of Rockfish crosswise in the middle of the bacon. Place the crab mixture down the center of the Rockfish, and top with two more loins of Rockfish. Proceed to wrap the bacon around the fish. Secure the bacon by tying with butcher's twine. Refrigerate the Rockfish while you prepare the vegetables.

Tomato Sauce

Saute onion, carrot, chorizo and tomatoes in a saucepan. Add tomato juice, stock, and crab wrapped in cheese cloth. Cover and reduce until slightly thicken. Remove the crab blend in vita prep until smooth. Pass through fine strainer adjust consistency as needed. Re-season to taste.

Vegetables

BLT Salad

Ingredients	Portions
bacon	8 slices
romaine lettuce	4 heads
bread	8 slices
cherry tomatoes	1 pint
chives	1 tbsp
butter	1/2 tsp
salt & pepper to taste

Remove the crust from around the bread so that you have a perfect square. Cut the bread into 1 inch longs toast in a saute pan with butter season with salt and pepper. Prepare dressing by mixing all ingredients together. Clean and wash romaine. Wash tomatoes and reserve.

Lettuce Air
Blanch lettuce in salted boiling water. Puree in vita prep until smooth. Chill immediately to maintain the greenness of the lettuce. Place puree in a saucepan along with skim milk slightly bring up to temp add butter. Blend with hand held immersion blender until nice and frothy.

Plate Assembly
Place the BLT salad to the left of the plate and dress with dressing. Place the spinach to the right of the plate. Randomly place the vegetable around the spinach then place the Rockfish on top of spinach. Spoon the tomato sauce around the fish then the lettuce air. Serve immediately.

Day 2
Pan Roasted Glazed Rockfish with Peas and Carrots

Rockfish

Ingredients	Portions
Rockfish	3 lbs
thyme	1 tbsp
crab or shrimp	8 oz
salt & pepper to taste

Cut the Rockfish into 16 two ounce portions. Season Rockfish with salt, pepper and chopped thyme. Season crab or shrimp with salt and red pepper. Saute in butter. Saute Rockfish over medium heat on one side remove from saute pan. Remove excess grease from saute pan. Over high heat add fish and sauce. Reduce and cook until fish is done.

Taco

Slice bread thinly and cut with a small cookie cutter. Brush bread with seasoned butter. Bake at 350° for 10 minutes.

Peas Puree

Over medium heat sweat the onion until translucent, remove and reserve. Place the peas into a pot of salted boiling water until done. Place the peas and onions into a blender. Blend until you have the consistency of mash potatoes.

Peas and Carrots

Saute the peas & carrots in brown butter season with salt and pepper. Saute the mushroom with the garlic and shallot, re-season to taste.

Sauce

Assembly

Place a spoonful of the pea puree in the center of the plate top puree with Rockfish. Randomly place the peas and carrots around the puree Finish with sauce. Serve immediately.