Chef Ben Rosen and Sous Chef Walker Hughes from The Depot in Auburn won the Alabama Seafood Cook-Off with their dish called “Alabama Summer.” The event took place at The Wharf in Orange Beach, where four teams competed for the top spot. Rosen’s dish featured marinated, pecan-grilled cobia, sweet corn with Bill-E’s bacon, risotto fried green tomato, cobia confit with lump blue crab, charred peach and blistered okra relish, and black lemon herb butter. The cook-off is known for showcasing Alabama-grown products and Gulf seafood.

The competition was held under the Sweet Grown Alabama banner for the first time. The event took place in late May 2025. Rosen, who has worked at The Depot for about a year and a half, said winning the cook-off was a fantastic achievement.

Rosen will go on to represent Alabama at the Great American Seafood Cook-Off in New Orleans later this summer. He said choosing cobia, a fish that is making a comeback in the Gulf, may have helped his dish stand out.

Other competitors included Emilio Urban of Coastal Restaurant in Orange Beach, who also used cobia in his dish. Chef Austin Salinas of Hatch Restaurant in Huntsville prepared poached red snapper, while Chef Megan Vanderford of Odette in Florence served seared flounder.

Entries were judged on presentation, creativity, ingredient harmony, preparation, and flavor. The event is now run by Sweet Grown Alabama, which promotes local food and products across the state.

Alabama Agriculture Commissioner Rick Pate said adding seafood to Sweet Grown Alabama was a natural fit. The program already supports many local farmers and producers.

Chris Blankenship, Commissioner of the Alabama Department of Conservation and Natural Resources, said the cook-off helps bring together Alabama’s seafood and farm products. He believes the partnership will benefit both farmers and fishermen.

Chef Jim Smith, former chair of the Alabama Seafood Marketing Commission, said the transition to Sweet Grown Alabama has been smooth. He helped select the finalists by reviewing recipes for creativity and use of Alabama ingredients.

Ellie Watson, Director of Sweet Grown Alabama, said the event is more than a contest. She called it a celebration of Alabama’s culinary talent and seafood industry, connecting chefs with local farmers and fishermen.