Governor Frank H. Murkowski said Chef Everett's creation features species that don't always get the headlines.
"We are proud that wild Alaska salmon is on the menus of many fine restaurants in the world," Murkowski said.
"Chef Everett's halibut, salmon and king crab creation will strengthen wild Alaska salmon and help bring greater attention to some of the other excellent seafood Alaska has to offer."
Everett finished first in the field of five Alaska chefs, competing for the honor of representing Alaska in a national competition. Governor Murkowski will invite Chef Everett to prepare her delectable winning recipe for the National Seafood Cook-Off to be held in New Orleans in August.
Chef Everett is Executive Chef at Settler's Bay Lodge in Wasilla. She received her formal culinary training at the University of Alaska Anchorage, and has already commanded the respect of her fellow Alaska chefs through her inspired creation and excellent technique.
The competition was hot and heavy at the competition held in Anchorage, Alaska. Chef James Adkison, Executive Chef of Sacks Cafe and Restaurant in Anchorage, received second place for a creation of Marinated and Grilled Alaska Salmon with a deconstructed spring roll and wasabi aioli with soy-maple drizzled over it.
Other competing chefs were Chef Joel Chenet, Executive Chef/Owner of Mill Bay Coffee and Pastry in Kodiak; Chef Patrick Hoogerhyde, Executive Chef or ORSO in Anchorage; and Chef David Moorehead, Executive Chef of the Westmark Baranof Hotel in Juneau.
To view "The Great Alaska Seafood Cook-Off" recipes, visit us at www.alaskaseafood.org.
The contest was judged by three visiting celebrity chefs: Chef John Besh of restaurant August in New Orleans, Louisiana; Chef Randy Lewis of Matanzas Creek in Sonoma, California; and Chef Robert Wiedmaier of Marcels in Washington, D.C.