The Neon Pig in Tupelo and chef Mitch McCamey will be displaying his skills with seafood next week during the “Best of Mississippi” culinary competition featuring seafood. He’ll also be joined by co-owner and chef Seth Copeland.
The competition, features 12 chefs from across the state, and the Neon Pig and McCamey were the winner out of the Hills region of Mississippi. Two chefs were selected from each region, and joining McCamey from the Hills will be Chef Rob Ray of McEwen’s in Oxford.
For the complete list of competitors, click here for a link to the Eat Y’all site.
Here’s more about the competition:
Best of Mississippi: Seafood Edition is presented by the Mississippi Department of Marine Resources’ Mississippi Seafood Marketing and is an official Year of Mississippi’s Creative Economy event in partnership with the Mississippi Development Authority.
The event is produced by Eat Y’all in partnership with Eat Jackson and The Old Capitol Inn. Chef David Crews, 2013 King of Seafood as winner of the Great American Seafood Cook-Off, will emcee the event.
Best of Mississippi: Seafood Edition cook-off is open to the public. A ticket, which costs $39, provides an opportunity to taste samples from all participating chefs to serve as a food judge to select the winner in this statewide competition.
In addition, a secondary competition among local restaurants for best tiramisu will add a sweet note to the evening – and a second food judging opportunity for guests. A cash bar, great music, networking with the top chefs in our state and an awards ceremony will cap off the evening. To purchase tickets, click here.
McCamey will be joined by Copeland and Neon Pig co-owner Trish McCluney at the competition.
“It’s a great honor to to be in such distinguished company and be able to compete for best seafood chef in Mississippi,” she said.
The Neon Pig will be bringing its own Mississippi seafood to the competition Wednesday, which will be held from 7 p.m. to 9 p.m. at the Old Capitol Inn.
“We’re excited about going down there and showing what we’re about,” McCamey said.