Seafood Throwdown

As an avid viewer of programs like the Food Network’s “Chopped,” I can’t wait to see what our region’s own celebrity chefs come up with at the Seafood Throwdown, which runs from 11:30am to 1 pm on Saturday, October 6th, during the second annual South Shore Celebration.

The chefs are Brian Houlihan of the fabulous Bia Bistro in Cohasset, (formerly of the Tinker’s Son in Norwell) and Michael Tondorf of the wildly popular Riva restaurant in Scituate. Both men orchestrate the food at very successful and wonderful local restaurants, and I’m sure each is well-versed in seafood preparation, given their respective seaside-town locations. Houlihan and Tondorf will show up with their own cooking utensils and tools, along with three of their favorite ingredients.

Once the Throwdown begins, each chef will be provided with a secret seafood (caught by local fishermen), plus fresh local produce from South Shore Organics in Duxbury. They will be timed: one hour to prepare, cook and plate dishes for our three judges.

The judges, all luminaries of the local landscape, are: Representative Jim Cantwell, Marshfield and Scituate’s state congressman; Martha Stone, the innovative chef extraordinaire, former owner of Martha’s Galley and Stone Soup (both in Plymouth), and a founder of the non-profit Plymouth Eats!; and Bridget Alexander, Executive Director of the Southeastern Mass. Agricultural Partnership (SEMAP).

The event will be fun and inspiring. What a compelling challenge: to produce a meal using all local ingredients in one hour, and to face judges who represent so many aspects of our local food economy!

South Shore Celebration

Saturday October 6, 2012

Marshfield Fairgrounds

10:00am to 4:30pm

www.southshorecelebration.com

Submitted by Katherine Rossmoore

About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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