Last year Julie Geary claimed the title from four-time winner, previously undefeated Missy Hart of Sugar Magnolias in an extraordinarily close contest, full of mouthwatering anticipation and suspense. See the video that Joey made of that throwdown here:
Below is a quick press release from Throwdown master organizer, Sandy Farrell.
Our “Hotter Than July!” rematch pits Missy Hart’s Team Sugar Magnolia with Lydia Sands and Santos Carvalho against Julie Geary’s Team from Classic Cooks. Watch closely as both of these teams bring years of experience to the table. Grant writer, organic farmer at Beacon Street Farm, and head of the Backyard Growers Program, Lara Lepionka will be judging the event with her critical eye. Steve Parkes, the “Fillet King” will lead a demonstration showing how to fillet a whole fish and break down the process so that you can feel confident in the kitchen. Join emcee Peter Van Ness of gimmesound.com this Thursday, July 26 at the Cape Ann Farmer’s Market. This is our second year at Stage Fort Park where the parking is always free on Market afternoons from 3pm on. The SeaFood Throwdown starts at 4pm.
Another judge or two will be announced soon. Hope to see you there!
Just getting back from a successful fishing trip to the other Cape, Sue and I were walking down Main Street Gloucester on a rainy Saturday, hungry. Since I had a cooler of striped bass, bluefish, and fluke, we were not interested in fish since that was all we would be eating this weekend. So when we looked at the Sugar Magnolia’s menu we skipped over the haddock and fries and the crab cakes and other tasty seafood which would have been our first choices. Instead we decided to split the Crispy Buffalo Chicken Wrap and the Mediterranean Steak Tips with hummus and tabouli served in lavash with side orders of cous cous and quinoa.
So how do you make a crispy buffalo chicken wrap amazing? Everything was fresh down to the lettuce but especially the homade buffalo sauce. This was not a shot of Frank’s Hot Sauce but a fresh made mystery that was tangy and with the crispy of the chicken was over the top. Same goes for everything else. It’s obvious that Sugar Mags makes all their food fresh. How can you get wild about hummus and cous cous? When it’s fresh that’s when. I don’t get out much so I had to ask Sue what quinoa was. Some type of grain but when mixed up with some other stuff it is wicked pissah. Get that side. Oh, and whatever they did to that lavash is sinful. It had to have been on a grill with a little butter and it made the steak tips with whatever the secret sauce just sing.
Sorry, no photos as I was too hungry and by the time I thought of it I had trashed both plates. So I’ll stick in a photo of what happened to the fluke. An 18 inch fish pulled out of the fast moving rip off Martha’s Vineyard. Sue did a flour dredge, then egg, then panko, then into hot oil. The tortillas got the same hot oil treatment then some fresh salsa and some hot sauce for some tasty fish tacos.
The bluefish is already in a soy, sugar, salt, bay leaf, brining away, and will make it into the smoker then into the Cuisinart for the ever popular Rubber Duck Smoked Bluefish paté in time for next Sunday’s GMG Mug-Up.
Well wonder no more.
While eating breakfast at Sugar Mag’s the service guy was pulling the machine apart. Of course your boy Joey whipped it out (the camera that is) and snapped a shot for you.
I guess there really is something to the high price tags on these machines. There are some serious parts in there behind all the polish.
Niece Amandacakes got this pan seared Scallops over Caesar. The Scallops were huge and cooked perfectly. It’s tough to cook large scallops perfectly because they are so big you want them cooked through but not to lose their moisture. Missy is a pro!
The Mrs’ Got This Dish and Yeah It Tasted As Good As It Looks
Click the pic for larger view (just don’t try to eat your monitor)
It used to be that on certain days if I didn’t realize it was Monday and headed downtown to Sugar Mag’s you’d get the harsh reality of the closed sign. Not any more my friends.
Sugar Mag’s- now open 7 days a week.
Graham coated, marshmallow and chocolate stuffed French toast $ 8
Counter Scene video at 8AM
After speaking with Missy from Sugar Mag’s yesterday morning she informed me that they will be offering breakfast all day on Saturdays and Sundays.
Remember those days in college when you would get hammered on Friday and Saturday night? You didn’t want any lunch, you wanted a big greasy breakfast damnit! Cheers to Sugar Mag’s for offering the good stuff all day on the weekends!
Hear is this week’s Seafood Throwdown press release. Two chefs from Gloucester will be cooking at this Thursday’s Seafood Throwdown: Miranda Mello & Melissa Hart.
It is through shear coincidence that the restaurants they are each currently working in share a wall – Miranda works part of her time at Passports; Melissa owns Sugar Magnolia’s. Both are on Gloucester’s Main Street. And both chefs happen to be natives of Cape Ann/Gloucester. Talk about keeping it local. I look forward to this.
Thank you all for all you each have done that has made the Seafood Throwdown fulfill its purpose: a fun, educational and community driven activity that promotes the ecological and economic benefit of locally caught seafood. It really couldn’t have happened without each of your contributions.
Steve and I spent some time talking about the next steps on the Community Supported Fisheries front. It’s likely you’ll hear more about the next steps in that process in not too distant future.
See a bunch of you on Thursday. The rest of you, soon, I hope.
All the best,
To View Miranda’s Video Announcement you can click this text for her pre-interview
Crab Cakes Benedict with a side of aoli. I usually put a little Tabasco sauce on there too. Fan freakingtastic!