Watch the Recap Video

Recap

On November 20th, Taste Network hosted the seventh edition of Fish House Live at The Pantry & Provisions in Atlanta, Georgia. Each virtual culinary competition is hosted on Maxim’s Facebook Live and showcases four badass competitors in an epic head-to-head challenge while the world-famous DJLord of Public Enemy performed. The event’s host, Brady Lowe filled the room with music, food, drink and judges tasked with finding a winner and a discussion on responsible fisheries and the future of food. Fans from home followed along “behind the scenes” as the chefs, barkeeps and DJ posted on their Instagram Live accounts while fans watched the show on Facebook Live. Watch the recap video here https://youtu.be/mt_fY2tMUxo. 

Respected Chefs Robert Butts of Twisted Soul Cookhouse (Atlanta) and Jean-Philippe Gaston (Houston) joined forces to celebrate marine stewardship and responsible aquaculture by presenting three raw dishes (crudo / tartare / ceviche). Two notable barkeeps James Wampler of Atlas (Buckhead) and Sam Davies of Cultured South and Golda Kombucha (Atlanta) took a spirited challenge to create Fish House Punch with Buffalo Trace or Wheatley Vodka.  

Both groups presented to a panel of prominent judges that included Deborah Funk of Australian Agriculture Co., Dave Claassenman of Atlanta Entourage Co., Brady Lowe of Taste Network, Arun Nijhawan of Lucror Resources, and Melanie Wade of Golda Kombucha. Everyone learned how to prepare dishes, build award-winning punches and learn about sustainable fisheries Kvarøy Arctic and Pacifico Aquaculture, a couple companies committed to serving safer seafood to consumers worldwide.

Chef Robert Butts of Twisted Soul Cookhouse won the chef category and took home the “Golden Fish” trophy and a stunning John Boos Co. Maple “Fish Cart”. The culinary highlights of the night were Chef Robert’s Kvarøy Arctic Smoked Salmon with Chiffonade of Collard Greens, Champagne Red Onion Vinaigrette dusted with CornBread and Chef Gaston’s “Ika Mata, a South Pafcific Welcome Dish” featuring Pacifico Aquaculture Striped Sea Bass marinated in Coconut Milk, Yuzu, Olive Oil, tossed with Mango, Citrus and Chiles and his Beet Cured Salmon Sashimi with Fennel and Nori Chips. In the end, the votes fell in favor of Chef Robert.

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 - which was the first angling cooperative and longest-running social club in English-speaking world, known to many as Fish House. George Washington was an honorary member and frequently over indulged on Fish House Punch. Barkeeps Sam Davies of Cultured South featured a punch with Buffalo Trace Bourbon while James Wampler of Atlas prepared a tribute punch with Wheatley Vodka. Following their amazing presentations, the judges voted James Wampler the winner - the recipe follows. 

James Wampler “Autumn’s Apple” Fish House Punch

25oz Wheatley Vodka infused with Granny Smith Apples
17oz *Apple Cider Simple Syrup
12oz Lemon Juice 
8oz Lillet Blanc
Dollop of ** Apple Foam
Garnish with Nutmeg and Fresh Rosemary

*Apple Cider Simple - combine the following ingredients in a saucepan, bring to a simmer, cool, and strain through a fine mesh strainer. 

9oz Granny Smith Apple Juice
7oz Sugar
2oz Apple Cider Vinegar
Pinch Nutmeg, Cinnamon and Clove

**Apple Foam - combine the following ingredients using an ISI whip cream caniste

3 Eggs
2oz Water
2oz Lemon Juice
2oz Apple Simple