‘Fish House Live’ Episode 6: Watch Pro Chefs Compete in a Sustainable Seafood Showdown

Presented by Fish House Live

Taste Network hosted the sixth edition of Fish House Live, a virtual culinary competition on Maxim’s Facebook Live on November 13. The event showcased four badass competitors in an epic head-to-head challenge at The Pantry & Provisions in Atlanta, Georgia. 

Chef Justin Sutherland of Handsome Hog, Chef Dayana Joseph of apt4b, Host Brady Lowe, Barkeep Derek Moore of Publico and Barkeep Oria Kunin of 11th Street Lounge

The world-famous DJ Lord of Public Enemy kicked the night off with a musical performance while Brady Lowe hosted a discussion on the future of food with a message to educate viewers on responsible fisheries. The event pays homage to the old world, when life was simpler and food was cleaner. To see a recap of this event and videos from previous events click here. Watch the live stream here on Maxim’s Facebook page.

Chefs Justin Sutherland and Dayana Joseph holding the “Golden Fish”

Respected chefs Justin Sutherland of Handsome Hog (Minneapolis) and Dayana Joseph of apt4b (Atlanta) joined forces to celebrate marine stewardship and responsible aquaculture as two notable barkeeps prepared a Fish House Punch with Buffalo Trace and Wheatley Vodka. Each chef presented three raw dishes (crudo/tartare/ceviche) and participated in a discussion about sustainable fisheries Red’s Best and Kvaroy Arctic, two companies committed to serving safer seafood to consumers worldwide.

Chef Dayana Joseph

Chef Joseph of apt4b won the food category to take home the “Golden Fish” trophy and a stunning John Boos Co. Maple “Fish Cart.” The culinary highlights of the night were Chef Dayana’s Kvaroy Arctic Salmon Tartare with Scotch Bonnet Emulsion, Trout Roe, Bitter Greens and Taro Chips and Chef Sutherland’s Miso and Sake Cured Salmon with Avocado Yuzu Puree, Daikon, Smoked Peanuts, Szechuan Togarashi and Crispy Salmon Skin.

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Chef Day’s Sea Bass Ceviche with Fresh Mango, Key Lime Juice, Passionfruit, Shallots, Fennel and Fried Thai Basil

Both chefs created amazing dishes utilizing a surprise basket filled with Black Sea Bass, Thai Basil, Shaved Fennel and Key Limes from Red’s Best. Chef Sutherland’s Key Lime Cured Black Bass with Crispy Garlic and Calabrian Chili was outstanding. In the end, the votes fell in favor of Chef Day’s two other dishes; the Sea Bass Ceviche with Fresh Mango, Key Lime Juice, Passionfruit, Shallots, Fennel and Fried Thai Basil and to close, the Raw Razor Clam with Bagna Vert and Micro Sorrel.

Chef Sutherland’s Miso and Sake Cured Salmon with Avocado Yuzu Puree, Daikon, Smoked Peanuts, Szechuan Togarashi and Crispy Salmon Skin

Simultaneously, two barkeeps went head to head with Fish House Punch, which could possibly be the oldest surviving colonial American beverage. Fish House Punch first appeared in 1735 at Schuylkill Fishing Company of Pennsylvania, the first angling cooperative and longest-running social club in English-speaking world that’s known to many simply as Fish House. Even honorary member George Washington was rumored to frequently indulge in Fish House Punch. Barkeeps Oria Kunin of 11th Street Lounge and Derek Moore of Publico both prepared their version …read more

Source:: MAXIM – News

      

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