Chefs from two of Hatteras Island’s most popular restaurants will display their seafood cooking skills in a Seafood Throwdown at 1 p.m. on Saturday, September 20, 2014, at Day at the Docks in Hatteras village.
This year's chefs will be Seth Foutz from Ketch 55 Seafood Grill in Avon and Eric Gill from Breakwater Restaurant in Hatteras. The chefs will have one hour to prepare dishes using a local seafood ingredient that will be revealed at the start of the event. Each dish will be scored on taste, originality, presentation, and use of the entire fish by a panel of judges.
Foutz came to Ketch 55 Seafood Grill via a long line of family cooks, a love of the water and an education at a renowned culinary school in Ireland. His philosophy is that a plate of food, whether simple or fancy, should be inventive and use the fresh bounty from the sea and land. He lent his considerable expertise to dining establishments at ski resorts, beach resorts and a fishing resort in Alaska, but considers Avon and Ketch 55 to be his home.
Gill brings passion, skill, and creativity to the table. He develops flavors unique to his background and elevates food while keeping it accessible. He has over 12 years of cooking experience as a short-order cook, line cook, and executive chef. He graduated, alongside his sous chef John Short, from the Culinary Institute of Virginia in 2014.
Hatteras Realty's very own Bob Barris (Bobby Fillet) will be emceeing the event along with the owner and founder of Outer Banks Salt and Out Banks Epicurean, Amy Huggins Gaw.
The special seafood ingredient will be provided by Jeffrey's Seafood and fresh produce will be provided by The Conetoe Family Life Center of Edgecombe County.
The Day at the Docks Seafood Throwdown is sponsored by NC Sea Grant, NC Watermen Foundation, and NC Department of Agriculture and Consumer Services.
Additional information about Day at the Docks is available at: www.dayatthedocks.org.
Photo: Day at the Docks Facebook Page