Rose Kennedy Greenway, Boston, MA
So excited to be back at the Boston Local Food Festival.
Fish Stock is the portion of the Boston Local Food Festival that highlights the fisher folk and the seafood that are local to New England. Sponsored by NAMA, The Seafood Throwdown is the main event of Fish Stock! Two chefs engage in a culinary battle of skill and creativity with the secret seafood ingredient. Can you guess the secret seafood?
Fish Stock Schedule
- 11:00am-5:00pm: Hands on Activities for kids and families including a live New England Aquarium touch tank, wooden fish painting, lobster trap feely, fishing and more!
- 12:30pm: Kick-off of Seafood Throwdown
- 12:30pm-2:30pm:Seafood Throwdown competition, This year’s battle will be Chef Colin Targett, CEC, Boston Children’s Hospital vs. Chef
Akeisha Hayde, Beth Israel Deaconess Medical Center.
- 2:45pm-3:45pm: “One fish, two fish what to do with Bluefish and other underutilized local species” with Bill Bradley, Executive Chef of the New England Aquarium
- 3:45pm-4:45pm: “Outdoor cooking with fresh caught fish, from kayak to camp kitchen in less than 60 minutes!” with Dane Tullock of Cooking in the Great Outdoors
Seafood Throwdown Details
This year’s battle will be Boston Children’s Hospital vs. Beth Israel Deaconess Medical Center.
Chef Colin Targett of Boston Children’s Hospital Executive Chef is a graduate of Newbury College Culinary Arts Program and Food Service and Restaurant Management Program with an Associates in Applied Science. He is employed with Sodexo Services for eleven years and is Certified by the American Culinary Federation (ACF). He is also a Culinary Foundations Trainer for Sodexo and earned a Silver Medal for Cold Food “B” category at ACF Philadelphia Convention 2006. Chef Targett competed in Sodexo’s National Chefs Association Divisional Iron Chef Competition Atlanta, GA in January 2008 and earned Silver medal in Mass Health Association “Best of the Best” healthcare competition October 2011. Chef Rick Barisano will be assisting Chef Colin Targett. Rick Barisano joined Sodexo healthcare services in April of 2012. He is a Culinary and Management Graduate from Johnson & Wales University, 1999.
Chef Akeisha Hayde is the Executive Chef at Beth Israel Deaconess Medical Center– East. Chef Akeisha came from Trinidad in 2003 and has been a Massachusetts resident ever since. Chef Akeisha grew up around cooking, as both her grandparents cooked and her mother owned a bakery. She would help prepare meals with her family and soon learned that not only was cooking fun, but it could also be an escape. Chef Akeisha received her Associates Degree in the Culinary Arts and graduated from Newbury College in 2008 with a B.S in Culinary Management and a minor in Business. Through her years in the food service business she become an ACF Certified Chef and also won the Epicurean Award. Adding to her already stellar resume Chef Akeisha has had the opportunity to work with world renowned Chefs Ming Tsai ,Chef Owner Blue Ginger restaurant and Andrew Zimmern from the Travel Channel. Most recently Akeisha partnered with her fellow Executive Chefs at BIDMC to roll out a Sustainable Seafood Program in the retail and patient floors working with Barton Seaver from National Geographic. When she isn’t preparing one of her enticing meals, Chef Akeisha finds time to watch sports, particularly the Boston Celtics, and swim!
This year’s judges are:
- Mary Griffin is the first woman Commissioner of the Massachusetts Department of Fish and Game
- John Stoddard is the Healthy Food in Health Care Coordinator for the Global Non Profit Health Care Without Harm
- Jared Auerback is the CEO and owner of Red’s Best
- David Pierce is the Deputy Director of the Division of Marine Fisheries
- Dane Tullock is the creative and driving force behind Great Outdoors Cooking