Chef Andy Niedenthal Brings “A Taste of the Keys” to the Big Easy

July 2004 – Cheeca Lodge & Spa ‘s Executive Chef Andy Niedenthal has been selected to represent the State of Florida in an upcoming culinary challenge issued by the State of Louisiana to select the “King” or “Queen” of seafood preparation in the United States. Chefs from 16 seafood producing states will gather in New Orleans on July 31, 2004 for the cook-off which will be taped for future broadcast on The Food Network.

Chef Niedenthal is no stranger to competition having won numerous medals in American Culinary Federation (ACF) competitions around the country. His most recent accomplishment was winning the American Culinary Institute’s 2002 National Culinary Excellence Medallion. However, in this case, he’ll have his work cut out for him as bragging rights for the chef that wins this competition will not only belong to the individual but also represent an inter-state rivalry among the 16 states vying to promote the superb quality of their native seafood products. The gloves are off and the toque’s (chef’s hats) are on as they pull out all stops to claim their prize.

The Governors from both Texas and Alaska will send their personal chefs to compete and Alabama’s Governor is sponsoring the author of Forrest Gump, Winston Groom, as his state’s seafood standard bearer. Despite the intensity level, Chef Niedenthal remains unfazed. “Florida seafood is always a crowd pleaser and our official entry, “A Taste of the Keys” is a seafood trio that includes Stone Crab Cakes, Rum-Glazed Grouper and Key Lime Shrimp. It’s definitely an ideal reflection of the high quality and diverse species of my favorite local products,” claims Niedenthal. “I’m proud to represent the State of Florida at this competition and to showcase the seafood products that have made Florida famous around the world. These recipes are simple to prepare, elegant in style and absolutely delicious.”

Chef Niedenthal will head to New Orleans soon with Joanne McNeely, Chief of Florida’s Bureau of Seafood and Aquaculture Marketing. “Seafood is very important to Florida’s economy,” notes McNeely. “We’re thrilled to be part of this national competition to showcase our high quality domestic product. Chef Andy brings superior credentials and a competitive spirit, blended with practical knowledge guiding the food preparation at Cheeca Lodge & Spa, one of Florida’s premier luxury resorts.”

For more information about the Great American Seafood Cook Off, go to their website at www.greatamericanseafoodcookoff.com. To learn more about Cheeca Lodge & Spa, located in Islamorada, Florida Keys, please contact the resort at (305) 664-4651 or check out www.cheeca.com.

Cheeca Lodge & Spa offers 202 guestrooms, suites, bungalows and condominiums, including the George Bush Sr. Presidential Suite complete with hundreds of items of the 41st President’s personal memorabilia. Activities include water sports along a 1,000-foot white sand beach, a 525-foot fishing pier, free-form family pool, golf, tennis, children’s programs, Avanyu Spa with a state-of-the-art fitness center and adults-only pool, a tropical lagoon for private retreats and outdoor cabanas complete with plasma tv’s for spa treatments. Three dining establishments at Cheeca are all supervised by Executive Chef Andy Niedenthal. Atlantic’s Edge features the finest fresh seafood and shellfish in a panoramic, oceanfront setting. The more informal Ocean Terrace Grill offers indoor and outdoor dining beside the resort’s free-form pool and just steps away from the beach. The Curt Goudy Lounge is an oceanfront cocktail lounge and restaurant where trophy game fish and celebrity photographs adorn the walls.

SOURCE Cheeca Lodge & Spa

• Email this page
• Printer-friendly version
• Sphere: Related Content