The Chefs’ Seafood Symposium held recently at the Virginia Institute of Marine Science provided “the latest information on seafood science, fisheries issues and cooking techniques,” according to Lisa Ayers Lawrence, marine education program leader.
The day began with talks on several aspects of seafood, from speckled trout to single-use traps, plastic waste and our ocean, marketing and do-you-know-your-seafood? Lunch was provided by Custom Culinary Connections and Kingsmill Resort.
The highly anticipated chefs’ demonstrations followed lunch.
 
The “Mystery Basket” which contained shrimp led off the show. Two teams of two each, apprentices at Colonial Williamsburg, competed. Within a limited time period, the sophomores won with their shrimp and grits creation, defeating the rising juniors who created an Asian-Southern fusion shrimp dish.
Walter Wilkes, executive chef and business owner of the White Dog Bistro in Mathews, took the stage. With the ...