Florida Sea Grant Extension at the Taste of Collier Iron Chef Seafood Competition

Fresh yellowtail snapper!

 Yesterday I had the privilege of working with one of my advisory committee members, Chris Jones, who is the Executive Chef at the Old Collier Golf Club and his colleagues with the Caxambas Chapter of the American Culinary Federation at the 28th Annual Taste of Collier Event. Chris and three other local chef's did an "Iron Chef" style competition highlighting locally caught seafood. The chefs were required to incorporate Gulf-caught yellowtail snapper in their dish, and had 35 minutes to do so. While the chefs cooked away and chatted about their profession and the art and science of cooking, I had the opportunity to help educate the crowds about our local fisheries and the sustainability associated with both yellowtail snapper and other Florida seafood products. In addition, I set up a booth adjacent to the competition with plenty of Florida seafood recipes along with several fact sheets and a display I've created on different seafood sustainability topics. Although it was hot outside, it was well worth it as I spoke to hundreds of people and got to participate in an event that raised money for local youth culinary programs. Enjoy the pictures! By the way, if you would like to learn more about yellowtail snapper visit: http://www.flmnh.ufl.edu/fish/gallery/descript/yellowtailsnapper/yellowtailsnapper.html


 

Executive Chef Brian Roland of the M Waterfront Grill in Naples was the first competitor of the day.



    

Chef Brian created a very delicious Yellowtail Snapper Ceviche!





Executive Chef William (Billy) Hanzalik of Hamilton Harbor Yacht Club works on his snapper dish, which had a variety of very bold flavors. I'm not going to lie... it had a nice kick to it!!



Master Chef James Hanyzeski  who runs Golden Gate High School's Culinary Program  prepares a Mediterranean-style yellowtail snapper dish. Just to give you a clue on how prestigious the title "Master Chef" is, there are only 65 Master Chefs in the entire country!



My outreach display included  Florida Seafood recipes, seafood sustainability and safety fact sheets, "I Enjoy Gulf Seafood" bumper stickers, and an exhibit on our local stone crab fishery. Several people stopped by it to read and take information from it.

 

Behind the scenes several culinary students helped with prep work for the chefs. The chef's sold their dishes to help raise money for local youth culinary programs.



Executive Chef Chris Jones of the Old Collier Golf Club and president of the local ACF chapter works on an Asian-influenced yellowtail snapper dish. Here, he describes his method of cutting his snapper fillets.