For the first time, we are taking our Seafood Throwdown to Burlington, Vermont to help celebrate the great work of our friends at the Fletcher Allen Health Care featuring chefs from three of Vermont’s health care facilities Wake Robin, Central Vermont Health Center and Fletcher Allen Health Care.
For the first time, we are taking our Seafood Throwdown to Burlington, Vermont to help celebrate the great work of our friends at the Fletcher Allen Health Care featuring chefs from three of Vermont’s health care facilities Wake Robin, Central Vermont Health Center and Fletcher Allen Health Care.
This will be our third Seafood Throwdown featuring our partners in the health care sector that are working to shift their purchasing power toward local fishermen. Fletcher Allen Health Care has been in a leader in this work and was the first facility that began working with us starting in 2010 when we joined forces with our partners at Health Care Without Harm’s Healthy Food in Healthcare Program to bring the ecological, economic, social, health and food system values of locally caught seafood to the health care sector.
Wednesday’s Seafood Throwdown will feature:
Chef Ronald Sweeten and Leah Pryor representing Fletcher Allen Health Care
Ron has 41 years of experience as a local chef in Vermont he has worked in such places as Chutes Restaurant, Sheraton Hotel ,Old Board restaurant before join the culinary team at Fletcher Allen where he is the chef at The Pavilion Café on the UHC campus. Ron is avid fisherman, He has just returned from Cape Cod where he has spent a week surf fish landing his biggest catch ever.
Leah is a Graduate from the Culinary Institute of America, and has worked in Nantucket as the Executive Chef of Fog Island café. Then moving to Vermont she worked as the Sous-chef at Mary’s Restaurant. Two years ago she joins the team at Fletcher Allen and has been working at the Dunbar café where she has been creating dishes using local fare.
Chef Justin Turcotte representing Central Vermont Medical Center
Justin graduated from U-32 high school and earned his associates degree at The Culinary Institute of America in Hyde Park, New York and St. Helena, California. Justin has 22 years of food service background. His professional experience includes work as sous chef at HF Dude Ranch in Saddle String Wyoming, Garde Manger at Chez Panisse in Berkley, California, and three years at San Francisco’s high profile, premiere catering company, Taste Catering. After that he spent three years as a free agent and consultant in the catering field in the San Francisco Bay Area coordinating events for a wide range of catering companies. He moved on to be special events coordinator at Madalena’s & Café Fino in Palo Alto. He returned to Vermont as General Manger of All Fired Up Billiards and Bistro in Barre. His most recent position in Vermont was as an instructor at New England Culinary Institute (NECI) in Montpelier.
Chef Pasquale Amedore and John Gallaher representing Wake Robin
Pasquale has been cooking professionally for 40 years. His experiences include Shelburne Café, The Bearded Frog, Alfredo’s & Sadie Katz Deli. Pasquale has also spent several years as a seafood buyer & sales person. He joined the Wake Robin team 2 years ago.
John has 25 years of experience cooking. John has worked such places as the Four Seasons in Boston, Hotel Del Coronado in San Diego, Luenigs Bistro as well as owning his own restaurant for eight years. John joined the Wake Robin staff 3 months ago as a part of the a.m. crew.
The secret seafood wll be supplied by our friends at Cape Cod Fish Shares.
