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Aug. 28

FISH HOUSE LIVE' EPISODE 2: WATCH CHEFS BATTLE FOR CULINARY SUPREMACY IN SUSTAINABLE SEAFOOD COOK-OFF

“Fish House Live" showcases badass chef competitors as they take on an epic head-to-head challenge for their social media fans.

On August 28th, Taste Network launched the second voyage of their live-streaming culinary competition on Maxim’s Facebook Live called Fish House Live featuring two celebrity chefs, two notable barkeeps and the world famous DJ Lord of Pubic Enemy. Followers went behind the scenes with talent of the night using Instagram Live. Contestants charmed their fans who were  putting together an impressive feast for six celebrity judges to vote on. Video highlights of the event can be seen here.

For the second voyage, celebrity chefs Adam Sobel of Mina Group (Las Vegas) and Chad Clevenger of Alma Cocina (Atlanta) competed using fish sourced from responsible fisheries alongside produce from local Georgia farmers. Chefs presented three plates to judges including two raw dishes (tataki, tartare, aquachile and cured) and one hot dish each. Fish House was proud to spotlight Steelhead Trout from Hudson Valley Fisheries and Kvarøy Arctic Salmon from Norway, which are both spectacular narratives for family owned businesses that provide safer, better seafood to consumers worldwide.

Simultaneously, two bar keepers Katy Frazier of Wrecking Bar and Grant Wallace of Grant Wallace Farm went head to head with their own take on a historic libation called Fish House Punch. Katy decided to feature Buffalo Trace Bourbon and Grant chose Wheatley Vodka to spotlight in his competition punch. 

The winners of the night included Chef Adam Sobel of Mina Group and Grant Wallace of Grant Wallace Farm, both took top honors with their judge's presentation. A highlight of the second sea-voyage Chef Adam’s Kvaroy Arctic Salmon “Monaco Style” Tartare with Purple Basil, Fennel and Pine Nuts. Grant’s winning Fish House Punch named “FarmHouse Punch” included 4 ounces of Wheatley Vodka, 2 ounces Brandy, .75 ounce of Amaretto, .25 ounce of Gran Classico, 2 ounces Lemon and 3 ounces Grapefruit juices and the clincher was 4 ounces of home-made Hydrosol Syrup made of cinnamon basil and topped with 5 ounces of club soda. 

DJLord of Public Enemy took guests on a musical journey while Brady Lowe hosted a discussion on sustainable fisheries, distillation, and cooking in the future of food. The evening crossed vast spectrums of global audiences who value ``farm to table” in their community.

Fish House is an exclusive experience for only 8-12 guests typically booked as a complete party. Please email us for availability.