August 26, 2015
For the 2015 Great American Seafood Cookoff, chef Ty Thames made a dish with dehydrated shrimp shell-crusted red snapper, saffron rice grits, oyster foam, a seabean salad, red snapper cracklings, and a side of injected raw Gulf oyster with mignonette tapenade. Photo courtesy Jordan K. Morrow
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Food
The King of Mississippi Seafood
Before arriving at GASCO, Ty Thames first had to compete against the likes of Parlor Market's Matthew Kajdan and Hal & Mal's Ryan Bell, among others, for the title of …
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