Neon Pig to vie for seafood cooking title

The Neon Pig was the winner of the Hills region in the "Best of Mississippi" culinary competition. (Daily Journal file)

The Neon Pig was the winner of the Hills region in the “Best of Mississippi” culinary competition. (Daily Journal file)

Daily Journal

TUPELO – The Neon Pig has been popular with diners in Northeast Mississippi, and the rest of the state is about to get a taste of what it has to offer.

Co-owner and chef Mitch McCamey will be displaying his skills next week during the “Best of Mississippi” culinary competition featuring seafood. He’ll also be joined by co-owner and chef Seth Copeland at the Jackson event.

The competition on Wednesday features 12 chefs from across the state, and the Neon Pig was the winner from the Hills region of Mississippi.

Two chefs were selected from each region – joining the Neon Pig in the competition is chef Rob Ray of McEwen’s in Oxford.

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, the 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 of the participating chefs and to serve as a food judge to select the winner in this statewide competition.

A secondary competition among local restaurants for best tiramisu also will be held.

McCamey and Copeland will be joined by 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 bring its own Mississippi seafood to the competition Wednesday, which will be held from 7 p.m. to 9 p.m.

“We’re excited about going down there and showing what we’re about,” McCamey said.

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