During one of the busiest weekends of the summer, Island chefs Kyle Garrell and Johnny Graham stepped out of their kitchens and into the fresh air of the Farmers Market last Saturday, for a Seafood Throwdown: an Iron Chef-style cook-off in front of a crowd.
The chefs were given freshly caught fluke off of Todd Mayhew’s boat Unicorn, $50 and 15 minutes to shop at the market, one hour to cook, and were allowed to bring three ingredients from their own kitchens. Mr. Graham, executive chef at the Home Port Restaurant in Chilmark, along with pastry chef Karen Ambrose, brought pineapple salsa, wasabi, and balsamic vinegar. Mr. Garrell and Jeff Wingo, of Sidecar Cafe in Oak Bluffs, chose milk, butter, and balsamic vinegar.
MC Warren Doty, Chilmark selectman and chairman of the Martha’s Vineyard/Dukes County Fishermen’s Association, presided over the event, counting down the minutes with the help of his three grandchildren.
At quarter past 11, judges Tina Miller of Plum TV, Katharine Long of Up-Island Eggs, and myself, were presented with three fluke entrees (two from Home Port). With lobster, purple potatoes made into a cake, tomatoes, and more, Mr. Graham served fluke two ways. Mr. Garrell served grilled fluke on a bed of tomatoes, potatoes, balsamic and wasabi sauces. With the nod to Home Port, the score was a close one: 92-89, with points given for taste, presentation, use of whole fish, and originality.
The M.V. event was one of several scheduled in New England this summer, and was sponsored by the M.V./Dukes County Fishermen’s Association, The Northwest Atlantic Marine Alliance (NAMA), and the W.T. Farmers Market. Niaz Dorry, director of NAMA, gave contestents and judges copies of NAMA’s book, “Sharing the Ocean: Stories of Science, Politics, and Ownership from America’s Oldest Industry” by Michael Crocker, and the crowd enjoyed samples of all three entrees. Both Ms. Dorry and Mr. Doty think this will become an annual event on the Island.
“We appreciate how hard they worked,” Mr. Doty said. “I’d love to say a big thank you to both chefs. They produced beautiful plates.”
