It’s that time again; Swampscott Farmers Market will be hosting their Annual Chefs Throwdown. Come watch 3 local chefs battle it out in a Farmers Market Style Throwdown on Sunday September 15th from 10:30-12:30.
Local chefs this year are Gregg Brackman, chef/owner of G Bar & Kitchen in Swampscott, the winner of last year’s first Throwdown in 2012 will be returning to defend his title. His spicy grilled flank steak, basil-butter poached lobster, sautéed rainbow chard, acorn squash-corn hash, baby heirloom tomato mélange and second dish composed of pan seared salt & pepper salmon, butternut-zucchini pancake, red and purple pepper puree won him the coveted frying pan trophy. Can Chef Gregg top himself this year and remain undefeated?
The second chef and fan favorite is Craig Hawley, private chef/caterer and owner of Bar-B-Que Bistro and Fish and Fowl Supper Club. Not only does he whip up some delicious food at his exciting popup kitchen dinners (10 courses with wine and/or beer pairings), he amazes everyone with his moving Bar-B-Que Bistro, a mobile food truck and trailer that specializes in Gourmet French Bistro Barbeque that comes equipped with a grill, smoker, burners, music and so much more. I wonder what Chef Craig has up his sleeve this year??
Our third chef and new to the Throwdown is Barry Edelman of 5 Corners Kitchen, a French inspired bistro in Marblehead. 5 Corners Kitchen recently celebrated their one year anniversary after reopening due to a fire they had back in 2011 followed by a huge accolade by getting Best of Boston, Best Restaurant and General Excellence for the North. Chef Barry recently did a food demo at the Farmer’s Market where he served a grilled bread panzanella salad which tantalized our taste buds. It will be exciting to see what this rookie to the Throwdown can do in 1 hour.
Each chef will be given the secret ingredient, allotted $35 to spend at the market, 15 min to shop, and 1 hr to prepare the ultimate dish for judging. Whole Foods of Swampscott will be providing basic pantry items such as salt, pepper, oils, vinegars and stocks. The chefs may bring up to 5 different pantry items from their own kitchens. The real focus will be highlighting all the seasonal vegetables and showcasing the secret ingredient. Judging criteria will be determined by taste, creativity, presentation and use of workspace.
We welcome you to come out and cheer on the chefs as the kitchen heats up at the Second Chefs Throwdown. Visit our facebook page to stay up-to-date!
Any guesses on what the secret ingredient will be this year??