Sole Sliders Take Top Prize

Sole Sliders Take Top Prize at 2019 Rhode Island Seafood Cook-off

Recipe from Westerly Career and Technical Education’s team to be featured at Hemenway’s Restaurant

The winning Grey Sole Sliders from Westerly Career and Technical Education

The teams arrived at the Warwick Career and Technical Center from around Rhode Island, chopping and searing, sauteing and frying, and turning out grey sole dishes from fish tacos to sliders, to the fancier grey sole with chermoula sauce.

In the end, the winning recipe at the 2019 Rhode Island Seafood Cook-off were the sliders from Westerly Career and Technical Education Team, as voted on by an audience of 60, who marked the dishes for their flavor, creativity, and marketability.

Some of the recipes for the dishes are provided here; if you’d rather have someone else make your sliders for you, they will be available at lunchtime at Hemenway’s Restaurant in Providence on May 30 and 31 and June 1.

Thank you to the Newport Restaurant Group, which in addition to featuring the grey sole sliders as a special, also treated the winning team to lunch at Hemenway’s. Thank you to The Local Catch of Narragansett for providing the fish for the cook-off.

The other participating teams came from Chariho Career and Technical Center, Cranston Area Career and Technical Center, Davies Career and Technical High School, and Warwick Area Career and Technical Center.

Recipes:

Westerly’s Sole Sliders
Chariho’s Jalapeno Corn Cake Topped with Sole
Cranston’s Fish Tacos
Warwick’s Sole with Chermoula Sauce

Thank you to the other event sponsors: Warwick Area Career & Technical Center, Rhode Island Sea Grant, the Cooperative Extension Food Safety Education Program in the URI Department of Fisheries, Animal and Veterinary Sciences, the URI Graduate School of Oceanography, the Rhode Island Hospitality Association, and the Rhode Island Department of Environmental Management.

Westerly students

Students from Westerly Career and Technical Education prepare Sole Sliders under the guidance of Chef Jamie Finkelstein.