Many chefs around the country took on ASMI's challenge of swapping the meat in popular menu dishes with seafood items, such as cod picatta instead of chicken picatta or snow crab tortilla soup instead of the more traditional chicken tortilla soup.
The top winners, however, were chef Adam Hegsted (pictured left) of The Wandering Table in Spokane, Washington, who nabbed the top prize for his Alaska Salmon Osso Bucco; second place went to chef Michael Watz of Washburne Culinary Institute in Chicago for his Alaska Weathervane Scallops with Blackberry Agave Sauce and third prize went to Hawaii chef Keoni Chang of Foodland Super Market for his Alaska King Salmon Filet "Oscar."
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