Video: Celebrate Super Bowl with Seafood!

Before the Super Bowl, football fans nationwide will have their eyes locked on New Orleans for the upcoming BCS National Championship game. To help you throw a "Ragin' Cajun" party, complete with the local flavors of the Gulf Coast, is New Orleans Chef/Restaurateur and Food & Wine "Top 10 Best New Chef" John Besh. John shows us why Gulf seafood is ready for the spotlight with succulent dishes that are easy enough for the novice chefs in the audience to prepare.

FOR MORE INFORMATION VISIT: www.chefjohnbesh.com

About John Besh:

Acclaimed chef John Besh grew up in Southern Louisiana, learning at an early age the essentials of Louisiana's rich culinary traditions. Besh has set the benchmark for fine dining in New Orleans - with six successful restaurants - Restaurant August, Besh Steak, Luške, La Provence, Domenica at The Roosevelt Hotel and The American Sector at The National World War II Museum. In November 2010, he opened his seventh restaurant in San Antonio, Luške River Walk. Talent and drive have earned Besh continuous kudos from the outset of his career: James Beard Foundation Award for "Best Chef Southeast" in 2006, Food & Wine's "Top 10 Best New Chefs in America", Gourmet's "Guide to America's Best Restaurants," and "America's Top 50 Restaurants". In 2007, Besh was featured as a creative visionary whose passion helped transform a culture in the Sundance Iconoclasts series, along with Jazz legend Winton Marsalis and New Orleans native. Besh is the host of "John Besh's New Orleans" on PBS. .

In the summer of 2010 he hosted "Inedible to Incredible" on TLC. He was the runner-up on the Food Network's hit series, "Next Iron Chef" and appeared on Bravo's "Top Chef Masters" to help raise money for and support the Make It Right Foundation. His first solo-authored cookbook, My New Orleans, was released in Fall 2009 and was awarded "American Cookbook of the Year" by the IACP.  As the father of four sons - Brendan, Jack, Luke and Andrew - Besh takes breaks from some of New Orleans' most popular restaurants to continue a longstanding family tradition: fishing. In an interview, Besh says he wants his sons to understand the origin of local foods and the knowledge of food at its source. "My sons think I'm crazy," he says, laughing, "Because I want them to learn how to make a roux and a gumbo." Besh's appreciation for local ingredients and local cuisine has only increased since Hurricane Katrina as he considers these essential to the survival of the people and cultural heritage of New Orleans.

Showing the spirit of New Orleans in the wake of a disaster, August was one of the first restaurants to open after Hurricane Katrina. Besh has been actively involved in efforts locally and national to raise funds for hurricane victims.