Mississippi Seafood

🚗 Cruisin' the Coast 2024 is almost here, and Mississippi Gulf-Fresh Seafood is proud to be a presenting sponsor once again!

Check out the full event schedule at wxxv25.com/cruisin-the-coast-2024-schedule, and don't forget to swing by our booth at these locations:

📍 Cruise Central, Centennial Plaza
🗓️ Oct. 7, 8, and 10
🕘 9-11 a.m. | 1-4 p.m.

📍 Biloxi, Town Green
🗓️ Oct. 9
🕘 8 a.m. - 3 p.m.

📍 Bay St. Louis, across from Triple Tails
🗓️ Oct. 10
🕘 9 a.m. - 5 p.m.

📍 Pascagoula, Beach Park Pavilion
🗓️ Oct. 10
🕘 9 a.m. - 5 p.m.

📍 Ocean Springs, in front of Dee Dee's Dress Shop
🗓️ Oct. 11
🕘 9 a.m. - 5 p.m.

Enjoy the freshest seafood on coast! 🦐🐟🦀🦪

Chef Hunter Evans is set to reopen an eighty-nine-year iconic seafood house, Mayflower Cafe, in Jackson, MS by the end of August. Read more at

Jackson’s Historic Mayflower Cafe Begins a New Chapter with Chef Hunter Evans The proprietor of the lauded Elvie’s steps up to save a Mississippi seafood icon

Chef Erika's award winning dish, Snapper Pascagoula, will hit SoLa Oxford's menu this weekend! Don't walk, run to her restaurant to get your gulf-fresh Mississippi seafood fix.🐟😋

Congratulations to Chef Erika Lipe for winning second place out of 13 chefs in the Great American Seafood Cook-off 💪 . Her Snapper Pascagoula was a delicious representation of Gulf Fresh Mississippi Seafood. SoLa Oxford

Mississippi Seafood Cook-off Queen Chef Erika Lipe (SoLa Oxford) is representing our state today at the Great American Seafood Cook-off! Let’s wish her luck as she vies for the national seafood title.

We are excited to be back for the 2024 Cruisin' The Coast. If you weren't able to try Mississippi Gulf-Fresh boiled shrimp last year, be sure to stop by our tent at Cruise Central this year!

For more information about Mississippi Gulf-Fresh Seafood, visit msseafood.com.

Keep an eye on your mailbox next week. The July 2024 Cruisin' News hits the post office this weekend!!! It contains several stories on new events, has the schedule for this year and some information about spectator parking. It will also be on our website, along with the updated schedule.
RobRob tells us we welcomed a cruiser from Wyoming this week, making the state count 42, plus Canada and England! We've got 672 first-timers coming to our coast ,too.
Y'all have a great weekend and keep it between the lines.

Let’s show Mississippi’s competing chef, Erika Lipe, some love!

Calling all seafood lovers! Get ready to drool because the Great American Seafood Cook-Off is heating up New Orleans on Saturday, August 3rd, 2024🥳

This annual culinary showdown brings together the nation's top chefs to compete for the title of King or Queen of the Great American Seafood Cook-Off⚜️ Each chef will be showcasing their skills by creating mouthwatering dishes featuring the finest seafood from Louisiana or their home states.

The event will be held from 11AM-4PM, and the cooking will begin at 11:30AM

Please RSVP to [email protected] in order to get access to the cook-off area!🔥

https://www.louisianaseafood.com/great-american-seafood-cook
Billy Nungesser Lt. Governor of Louisiana
Louisiana Restaurant Association

Looking forward to cheering Chef Erika Lipe as she competes for the national crown this weekend!

Article:

SoLa's Lipe competing for Great American Seafood crown OXFORD – SoLa chef and owner Erika Lipe will head to Louisiana this weekend to compete for the Great American Seafood title against 12 other chefs. Lipe earned her way

Mississippi Sh*****ng Season opened this past Wednesday! Support our local shrimpers and purchase straight from the boat. If you aren't in the area and want to get domestic, wild-caught Mississippi shrimp shipped to you, visit msseafood.com for a list of retailers. *****ng

Efforts to revive Mississippi Sound oyster cultivation continue In the early 1900s, Biloxi was known as the “Seafood Capital of the World.” As late as 2005, before Hurricane Katrina, up to 500 people were employed in the oyster

We’re pretty pumped up about Chef Austin’s new dish, Crab Rangoon with local Blue Crab!🦀 White Pillars Restaurant and Lounge

Is brunch even complete without oysters?🦪 Enjoy this beautiful morning with brunch at 200 North Beach Restaurant and Bar. We recently had the honor of watching their talented chef, Charley Bowers, compete in our 2024 MISSISSIPPI SEAFOOD COOK-OFF.

The secret to a successful boiling crab recipe is packing a stockpot with water and premium spices like mustard seed, cayenne pepper and allspice, which are the key ingredients in Zatarain’s Crawfish, Shrimp & Crab Boil starter bag. By adding your favorite vegetables and proteins, you can take your seafood boil to new heights.

3 quarts water
1 package Zatarain's® Crawfish, Shrimp & Crab Boil
1/4 cup salt
1 lemon, quartered
1 dozen crabs

Bring water, Crab Boil Bag, salt and lemon to boil in large saucepot

Place crabs carefully in liquid. Return to boil

Boil crabs vigorously for 5 minutes. Let stand 15-20 minutes before removing crabs from liquid. Then enjoy! https://bit.ly/4bmeAdj

Congratulations to the first ever Queen of Mississippi Seafood, Chef Erika Lipe with SoLa Oxford (Oxford, Mississippi)! We look forward to you representing our great state at the Great American Seafood Cook-Off in New Orleans.

In honor of Asian, Native Hawaiian and Pacific Islander month we're sharing this wonderful Red Snapper Sinigang. This recipe is a unique spin of a popular Filipino comfort soup that is traditionally cooked with pork, chosen or fish.

Check out the recipe at saveur.com/recipes/sinigang-recipe/.

Meet our Mississippi Seafood Cook-off judges! Our last judge is Dr. Kimberly Rasmussen. Rasmussen is the current food writer extraordinaire for South Mississippi Living magazine. For almost five years, Rasmussen has been traversing the Gulf Coast exploring all of the amazing food that her home has to offer. With a doctorate degree in International Law from the University of Vienna, a Masters in Criminal Justice and Bachelor in International Studies, both from the University of Southern Mississippi, Rasmussen has taken the road less traveled in her career. She enjoys being out in the community as much as possible, telling the stories of all the unique people that make the Gulf Coast an amazing place to live. Rasmussen works part-time for Pugh’s Floral Shop in Pascagoula, as well as serving on numerous professional and civic boards to include the Gulf Coast Chamber of Commerce and the SoSo Strong Foundation. She is a past recipient of the Community Leader and Top 10 Under 40 Awards and enjoys singing the National Anthem for numerous events on the Coast. In her spare time, Rasmussen volunteers for St. Vincent de Paul at Nativity BVM Cathedral, as well as at Nativity BVM Catholic School, where her two daughters, Julep and Iris, attend. On the weekends, Rasmussen, her husband Ric and their two girls love fishing, being on the water and enjoying MS Seafood!

Meet our Mississippi Seafood Cook-off judges! Our second judge and 2022 Mississippi Seafood King is Chef Cooper Miller.

Cooper Miller is the chef and owner of Tupelo’s hottest restaurant Forklift , where he serves up his take on Southern Creole Cuisine. He is a native of Amory, Mississippi, where his family has operated restaurants off and on throughout the years. After receiving his Bachelors degree in Business Administration from Mississippi State University, he moved to Atlanta to pursue his culinary career. He graduated summa cm laude from Le Cordon Bleu in 2007 and spent the next decade training with some of the best chefs in the south, including stints with James Beard Award winner Linton Hopkins and Food Network personality Richard Blais. Now back home, he’s living his dream of running a successful restaurant and spending time with his wife, Lauren, and daughter, Harlow.

Meet our Mississippi Seafood Cook-off judges! Our first judge and current Seafood King is Chef Calvin Lipe.

Chef Calvin Lipe grew up on the Mississippi Gulf Coast and has over 29 years in the food and beverage industry. Chef Calvin trained in the kitchens of several coast restaurants, including Mary Mahoney’s Old French House and Emeril’s Gulf Coast Fish House. His chef level experience comes from Cobalt in Orange Beach, Alabama, and The Great Southern Club in Gulfport. For several years, Chef Calvin had a catering service and his own restaurant, Flare Bar and Grill in Gulfport. For the past seven years, he has been at Island View Casino Resort, where he started as a banquet sous chef and quickly rose to room chef at Dockside Deli.

Chef Calvin has won over two dozen medals over the years at various cooking competitions for fruit and vegetable carvings, ice sculptures and coastal cuisine. For the last six years, Chef Calvin has competed in the World Food Championships, two years as Chef David Crabtree’s sous chef and three years as head chef in his category. This year, he placed fourth in the vegetarian category with a final score of 98.2. Chef Calvin took first place in the signature dish and People’s Choice at the Biloxi Shrimp Festival. He currently serves as the King of Mississippi Seafood after winning the 2023 Mississippi Seafood Cook-off. He won first place in the raw category and first place in the signature category for 2024 and People’s Choice at the Biloxi Oyster Festival seven years in a row, as well as a third place finish at the inaugural Gumbo Fest in Gulfport.

It's not too late to attend! Visit msseafood.com for more information.

The 2024 MISSISSIPPI SEAFOOD COOK-OFF is held in conjunction with the Gulfport Chamber of Commerce's Taste, Rattle & Roll on May 2. While attending the cook-off, be sure to sample food from Gulfport’s various restaurants listed below!

More information can be found at msseafood.com.

This THURSDAY!
Local restaurants, coffee, wine, beer, liquor, soda AND the Mississippi Seafood Cookoff?!

This or that? We can’t wait to experience it all!

Come TASTE, RATTLE, and ROLL with the Mississippi Gulf Coast Chamber of Commerce. May 2, 2024.

Chef Henry Countiss is one of our competing chefs this Thursday, May 2 at the Mississippi Seafood Cook-off. Countiss attended business school in Oxford, Mississippi. With a true desire to be a chef, he stopped going to school and began a job as a dishwasher at an establishment in Oxford. From there he worked his way up to cook, sous chef and finally executive chef before moving back to Meridian and becoming executive chef at Northwood County Club. This is where he was truly exposed to cooking with gulf seafood and all other aspects offered by the gulf.

Get your tickets and cheer on these chefs as they go head to head for the crown! msseafood.com/seafood-cook-off.