The line up!

12:00pm-12:30pm Brandon Burke, Executive Chef of Serafina, “Red Snapper Tartare”
12:45pm-1:15pm Richard Garcia, VP Culinary Crescent Hotels & Resorts, “Blood Clam Ceviche”
1:30pm-2:00pm Charles Draghi, Executive Chef of Erbaluce, “Scungilli Salad with Whelks”
2:15pm-2:45pm Nicholas Calias, CEC, CCA Corporate Executive Chef, Director of F&B, The Colonnade Hotel, “Mussels 3 Ways: Curry, Mariniere, Fra Diavolo”
3:00pm-3:30pm Avi Shemtov, Chef/Owner of The Chubby Chickpea, “Small Red Snapper Dish”
3:45pm-4:15pm Rico DiFronzo, Executive Chef of  The Union Oyster House, “Oven Roasted Blue Fish with Remoulade Crumb Topping”
4:30pm-5:00pm Basil Freddura, Head Chef of The Daily Catch, “Whiting Dish”
5:15pm-5:45pm Laura Higgins-Baltzley & Brandon Baltzley, Co-Chefs of The Buffalo Jump,  “Whelk & Sea Vegetables”
6:00pm-6:45pm Juan Pedrosa, Executive Chef, Yvonne’s & Preston Miller, Executive Chef, Ruka, “Surf Clams & Mackerel Dishes”