Toms River Chefs Gear Up For A National Seafood Competion (PHOTO)
Rosetta Key Reporting
Chefs Peter Fischbach, standing right, and Erik Weatherspool hosted a practice tasting at Viking Village, Barnegat Light in preparation for their Aug. 7 appearance Great American Seafood Cookoff in New Orleans.
You can watch Master Chefs at work in Downtown Toms River Monday in front of the Bistro 44 Restaurant on Washington Street. Chefs Peter Fischbach and Erik Weatherspool will be preparing their signature dish for a final dry run before the Great American Seafood Cookoff competition in New Orleans on August 7th.
"We want to refine the dish. Make sure it's perfect. Get the timing down and you know, just get the layout of the table down. So that when we go down there it's not like we're doing something for the first time."
If they win, Fischbach becomes the next King of American Seafood and earns bragging rights for New Jersey's Seafood Industry.
For the signature dish, Fischbach will be using Ocean County lobster purchased in Point Pleasant Beach, Viking Villiage Scallops and Black Sea Bass from Cape May. He'll also be using Jersey Fresh Produce.
They'll have just one hour to prepare and plate the the meal. Fischbach says this is the 5th of six dry runs before the event.
He took second place last year.
Cooking starts at 11.
The American Seafood Cookoff in New Orleans will be televised by Discovery Channel.
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