The Manship’s Executive Chef, Alex Eaton, heads to New Orleans to compete on Saturday, August 6th in the Great American Seafood Cook-Off. He qualified for the National Competition after winning the Mississippi competition earlier this year. He revealed to the Clarion-Ledger that he plans to make one each of three types of Gulf shrimp: Royal Red, Gulf Brown, and Gulf White.
The Clarion Ledger came to The Manship to watch Alex prepare a 15 lb. yellow-edged grouper for the day’s menu. In the video above, he butchers the fish and explains how The Manship makes the most of each fish, using the throats for sauces and the bones for sauces. Whole-animal cooking is part of the kitchen’s philosophy and why meals at the The Manship are as sustainable as they are fresh.
A new profile on Alex was published by Jackson Free Press in anticipation of the Cook-Off. Read how his mentor lit the fire under him to focus on the craft of cooking and his strategy for this weekend’s competition.
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