We’re kicking off our partnership with the healthcare industry with a Seafood Throwdown at Boston Children’s Hospital, one of the facilities working with us to shift their seafood buying habits to what’s available locally.

We’re kicking off our partnership with the healthcare industry with a Seafood Throwdown at Boston Children’s Hospital, one of the facilities working with us to shift their seafood buying habits to what’s available locally.

Chef Tiffani Faison, a Top Chef finalist and owner of Sweet Cheeks in Boston, will face off against Boston Children’s Executive Chefs Jim Boyd and Colin Targett for the title of the Sustainable Seafood Champion. The chefs will use a locally caught seafood and items from the Hospital’s pantry to create dishes that are voted on by the cafeteria customers. National Geographic fellow and author Barton Seaver will emcee the event giving the play-by-play of all the action. 

Unlike other Seafood Throwdowns, this one will be judged by the patrons of the hospital who will be voting using one of their automated stations. 

After the Seafood Throwdown the chefs and fishermen will be spending some time with the children who are receiving care at the hospital. Should be an inspiring and fun event.