Who’s best with seafood?

Entrants still needed for Campbell RIver Salmon Festival cook-off coming up in August

Amy of Amy’s Asian Foods cooked up this delectable seafood dish at last year’s event.

Although Campbell River is known as the “Salmon Capital of the World” our waters are teeming with many other ocean delicacies.

The Salmon Festival on Aug. 9-11, has therefore expanded the Salmon Cooking Competition to include many other types of fish and shellfish that everyone enjoys.

Professional and amateur cooks are still needed for the events. Better still, there’s prize money! Last year, the average competitor walked away with between $500-$800.

Cash prizes are given to the top three in each category. Prizes go up to $200 per category for the pros and up to $150 for amateur cooks.

Not only is there cooking competitions for the various seafoods, but Salmon Fest has added cooking demonstrations so everyone can learn how the chefs prepare those delightful morsels.

The Seafood Cook Off will open on Friday at 6 p.m. with the Professional Chef’s Oyster Competition. Their creations will be sampled and judged by the public.

Sampling and judging will be done by purchasing a strip of tickets at the Cook-Off area for $10 (strips will have sufficient tickets to sample every chef’s creation, plus a few extra to reaffirm your selection before voting)   Last years competition was won by Amy’s Asian Foods with Popsey’s Log House Restaurant taking second spot.

On Saturday and Sunday, amateurs and pros will compete in various events to see who has the best culinary skills and earn the bragging rights for 2013 as the best cook in that category.

And, for those who wish to learn how the pros prepare these delicious seafoods we will be providing lessons at the demonstration area both these days.

Along with the competitions and demonstrations there will be Logger Sports, children’s activities, live music, great food and more.

To sign up, fill out an application at crsalmonfestival.com, e-mail hollingerd@gmail.com or call 250-202-4915.