Watch the Recap Video

Oct. 2

'FISH HOUSE LIVE' EPISODE 3: WATCH TOP CHEFS FACE OFF IN A 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.

Taste Network launched the third voyage of its live-streaming Fish House Live culinary competition on Maxim’s Facebook Live, featuring celebrity chefs, notable barkeeps and the world famous DJ Lord of Pubic Enemy. Followers of the chefs and barkeeps went behind the scenes using Instagram Live on October 3, while the chef contestants thrilled their social media fans as they prepared an epic feast for six celebrity judges to vote on.

Celebrity chefs Sheamus Feeley of Sheamus Feeley Hospitality Group (Denver) and Reid Shilling of Shilling Canning Company (Washington DC) competed using fish sourced from responsible fisheries, including Kvarøy Arctic Salmon from Norway and Aquna Bass from Australia. Both are spectacular narratives for family owned businesses that provide safer, better seafood to consumers worldwide.

Chefs presented three raw plates (crudo, tartare, mousse, and ceviche) for judges and guests. Chef Reid Shilling took top honors at the judge's presentation. A highlight of the was Chef Reid’s Smoked Kvaroy Arctic Salmon Tart “Mousse” with Meyer Lemon purée, compressed cucumber and pea shoots from his garden. Both competitors did an amazing job and presented outstanding dishes.

Simultaneously, barkeepers Sarah McCann, Cocktail Maven of JBA (Macon) and Trey Ledbetter at Painted Duck (Atlanta) went head to head with their own take on a historic libation called Fish House Punch. Both barkeep decided to feature Buffalo Trace Bourbon and Trey had the chance to spotlight Wheatley Vodka, in addition to his bourbon punch.

Sarah McCann took top honors with her “Brujah Punch” a witch-inspired punch made with 1 ounce Buffalo Trace, .75 ounce toasted coconut reposado tequila, .5 ounce spiced pear liqueur, .75 ounce lime juice, .75 ounce of house-made horchata syrup toppled with 1821 Havana & Hyde Bitters.

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 will be broadcast twice a month to Maxim’s 3 million Facebook followers and 250,000-strong combined audiences through our chefs, barkeeps and world-class musicians. Read the recap below on Maxim.

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