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Juneau restaurant SALT’s very own Chef Lionel Uddipa was recently crowned King of Seafood at the annual Great American Seafood Cook-Off. The competition was held in New Orleans and required chefs to prepare a dish that showcased their community’s wild seafood while interacting with a live audience.
Chef Uddipa and his sous chef Jacob Pickard impressed the judges with smoked Bristol Bay king crab, skewered with Eaglecrest blueberry branches and risotto, topped with crisp sea asparagus foraged in Juneau. Flavors like vanilla and salmon roe took the dish to the next level and landed Chef Uddipa the title.
– Kailee Wallis, The Alaska 100