Chefs to Compete at Seafood Throwdown

On Saturday, Sept. 22 at 12:30 p.m. at the free fourth annual N.H. Fish and Lobster Festival event in Prescott Park, nicknamed "Fishtival" by the local community, two local chefs will compete in a cooking competition inspired by local seafood.

Chefs Ian Thomas of The District and Johnny Espeland from The Press Room take pride in presenting great food at their Portsmouth restaurants every day. At the Seafood Throwdown competition, they'll be challenged to see what they can produce when surprised with a locally landed fish, taken on a quick shopping trip to the Portsmouth Farmers' Market, and given one hour to prepare a fresh dish in front of the crowd at Prescott Park.

The winner will be selected by a panel of judges that includes N.H. Commissioner of Agriculture Lorraine Stuart Merrill, Smuttynose and Portsmouth Brewery owner Peter Egleston, and Portsmouth City Councilor and fisheries advocate Esther Kennedy.

The Seafood Throwdown is a highlight of the annual Fishtival celebration, which runs from noon until 4 p.m. with live music, entertainment, boat tours, demonstrations, fish printing, educational presentations and more. The day celebrates 400 years of local seafood while engaging community members on topics related to local fisheries. More information is available at www.fishtival.org.  

The Seafood Throwdown is presented at Fishtival by Northwest Atlantic Marine Alliance (www.namanet.org), to promote the ecological and economic importance of locally caught seafood and build a broader base of support for efforts to transform fisheries and ocean policies. Granite State Fish (www.granitestatefish.org) helps to co-organize the Throwdown in Portsmouth, with the main ingredient fish provided by Yankee Fisherman's Cooperative (www.yankeefish.com), home of a retail market in Seabrook.

Chef Johnny Espeland is a veteran of the Throwdown. He competed against Susan Tuveson in 2011 and is back again in attempt to win this year's competition. Espeland was previously chef at 106 Kitchen and Bar and is now at The Press Room. He has a diverse background in the food service industry, and since being on the Seacoast of New Hampshire, has crafted menu items that feature local seafood when possible, including curried coconut mussels and haddock fish and chips, a local favorite. Espeland says his main reasons for sourcing locally are "keeping our money closer to home and getting the freshest product possible."

Chef Ian Thomas agrees. He says that at The District, "Sourcing locally really boils down to three factors. First is taste-plants taste better when they are just pulled out of the ground the day you buy them, and fish tastes better when it was swimming at breakfast and on your plate by dinner. Which brings up the second factor, freshness. Thirty minutes away versus 450 miles away? No question. And the third factor is the local economy. We support local farmers and fishermen because they support all of us and our endeavors. I would rather stand by my neighbor," Thomas says. Thomas trained at Le Cordon Bleu at the Atlantic Culinary Academy and worked in the industry for several years before launching The District in 2011, where he combines his southern roots, Asian inspirations, French education and knowledge of the local bounty on the Seacoast.

For the competition, each chef brings only their favorite cooking vessels/utensils, presentation plates and three of their favorite ingredients to the event. Once there, they discover the secret seafood ingredient, receive $25 and 15 minutes to use the nearby Portsmouth Farmers' Market as their pantry, and then have an hour to prepare, cook and plate their dish for the three judges. Susan Tuveson, the Throwdown winner from 2011, will emcee the event and provide perspective on the local fishing industry as well as tips and techniques for using local fish at home or in the restaurant. 

Throughout the day, Festival goers will have the chance to sample similarly crafted tastes presented by local restaurants and markets that are always proud to feature local food on their menus, as well as a dish prepared by culinary arts students at Portsmouth High School. Tasting samples are $4 each, available from Portsmouth Lobster Company, Seaport Fish, The Blue Mermaid, Jumpin' Jay's Fish Cafe, The Common Man, Portsmouth Brewery, The Stone Church, Bonta, The Press Room and Little Bay Oyster Co.

Seacoast Growers' Association, celebrating 35 years of the Portsmouth Farmers' Market, supports the Throwdown by donating $25 in "Market Money" gift certificates to each chef. Fish and lobster for the Fishtival are purchased from Seaport Fish and local lobster companies.

Seacoast Local and Prescott Park Arts Festival co-chair the N.H. Fish and Lobster Festival, in partnership with Granite State Fish and N.H. Sectors and with sponsorship support provided by Smuttynose Brewing Company and UNH Sea Grant. More information about Fishtival is available at www.fishtival.org. To find out more information about the movement to support New Hampshire's local fishing industry, visit www.nhseafood.com.

Submitted by Ben Anderson, executive director, Prescott Park Arts Festival