Healthcare organizations face-off in Seafood Throwdown

Wake Robin chefs prepare a delicious poached cod with tarragon and roasted potatoes as part of the Seafood Throwdown at Fletcher Allen Health Care on Wednesday, Oct. 24.

Bobby Flay would be proud. Chefs from Fletcher Allen, Wake Robin, and Central Vermont Medical Center went head-to-head in a fun cooking throwdown to promote local and sustainable food as part of National Food Day in the McClure Lobby Conference Room at Fletcher Allen Health Care Wednesday, Oct. 24.

The cooking competition required that the dish presented for judging focus on fresh cod, revealed as the “secret ingredient” at 11:15 am. After the announcement the chefs selected other ingredients from the hospital’s farmers market, and then had one hour to cook until the judging and public tasting began.

According to chefs Pasquale Amedore and John Gallaher of Wake Robin in Shelburne, it was a real throwdown. They only had one hour to throw their tarragon, olive oil, and butter-poached cod with fried potatoes and braised local greens together. His team was competing against chefs Ronald Sweeten and Leah Pryor from Fletcher Allen and executive chef Justin Turcotte of Central Vermont Medical Center.

At the end of the competition Fletcher Allen’s entrée, cod with maple balsamic glaze, was the winner of the trio, though all were clearly winners—as was their attempt to promote local and sustainable foods.

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