By Marlee Jackson

Chef Robbie Nicolaisen knows how to plan, prepare and plate an entrée that purely sings of Sweet Grown Alabama — ember-roasted cobia, sweet corn puree, peach chow-chow, Gulf shrimp and cornbread crumble.

The executive chef and owner of The Hound in Auburn, Nicolaisen and sous chef Gabe Atkinson wowed judges of the Sweet Grown Alabama Seafood Cook-Off May 18 at The Wharf in Orange Beach, clinching the coveted championship.

As state winners, the duo receives a $2,500 cash prize from the Organized Seafood Association of Alabama. They’ll display their cooking chops again during the Great American Seafood Cook-Off July 25 in the Big Easy.

“It’s an incredible honor to win this competition alongside Gabe and represent Alabama on a national stage,” Nicolaisen said. “We’re proud to cook with the outstanding seafood harvested from our Gulf waters and the amazing local ingredients grown across this state. Events like this celebrate the people behind our food, and we’re excited to carry that story to New Orleans.”

Nicolaisen’s dish showcased the quality and versatility of Alabama seafood while highlighting farmers and fishermen who make those ingredients possible. His signature recipe included summer staples such as Chilton County peaches and Gulf shrimp.

He had a hand in harvesting his produce, too.

The evening before the cook-off, chefs and industry partners toured Cassebaum Farms in Lillian, a century-old family farm regionally renowned for its sweet corn.

The group trouped to the corn field, where they selected, shucked and sampled ears under the tutelage of Todd and Hope Cassebaum. There, Nicolaisen picked a handful of ears he then transformed into a sweet-and-savory side dish.

Similarly, some chefs chose seafood from Bon Secour Fisheries during a tour the next day. That perusal through the fishery facility included an up-close look at oyster shucking and processing.

Joining Nicolaisen and Atkinson in the culinary showdown were chefs from Central in Montgomery, Coastal in Orange Beach and Cayo Coco in Birmingham. They qualified for the lauded cook-off after submitting original recipes earlier this year. A panel of judges narrowed the field to the finalists.

A separate slate of culinary masters judged the cook-off. Kathleen Phillips was among the lucky judges and hailed the chefs’ skills, artistry and use of fresh products.

“The level of talent on display was exceptional,” said Phillips, a recipe developer and food blogger. “Chef Robbie and Gabe delivered a dish that was beautifully executed and also told the story of Alabama through flavor and presentation. Each chef demonstrated creativity, technical skill and a true appreciation for Alabama seafood and agriculture.”

Joining Phillips at the judging table were reigning Seafood Cook-Off champion Ben Rosen, chef at The Depot in Auburn, and Southern food evangelist Jonathan Harrison, who has competed on Gordon Ramsay’s “Next Level Chef.”

During the cook-off, guests enjoyed chef tastings, a shrimp boil and entertainment from emcee Jim Cox while cheering on competitors. 

The day before, a special farm-to-table feast highlighted Sweet Grown Alabama goods. Catered by 3 Arrows Boutique Butcher, guests tucked into dishes crafted using corn and strawberries from the Cassebaums, lettuce from McKenzie Farm Market in Fairhope, shrimp from Fairhope Fish House and beef from Perdido River Meats in Atmore. The flower arrangements were grown in Georgiana and arranged by Petal Party.

Sweet Grown Alabama Director Ellie Watson said the event continues to underscore the strong connection between Alabama farmers, fishermen and chefs.

“The Seafood Cook-Off is one of our favorite opportunities to bring together Alabama chefs and Alabama seafood in such a meaningful way,” Watson said. “We are proud of all the chefs who competed and are grateful to all who attended and supported local products.”