Feast of the Fishes

Zero’s Executive Chef Vinson Petrillo will join four other esteemed Southern chefs for the Feast of the Fishes on Thursday, December 11. The event is presented by The Local Palate magazine.

Local Palate Feast of the Fishes

Each chef will each prepare a course of the family-style meal throughout the evening. Cocktails will be served starting at 6:30 pm and dinner will begin at 7 pm.  The dinner will take place at Cannon Green – a new restaurant and private events space located in the vibrant upper peninsula of downtown Charleston.  A portion of all proceeds will go to support Good Catch – A Sustainable Seafood Initiative by the SC Aquarium. Tickets are available online for purchase.  Meet the participating chefs below.

Chef Ryan Prewitt - PecheRyan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for chefs Robert Cubberly and Alicia Jenish at Le Petite Robert Bistro, he moved to New Orleans to work with Chef Donald Link at Herbsaint. Ryan proved to be a quick study under Link’s tutelage and became Chef de Cuisine in 2009. He subsequently moved on to oversee culinary operations at Link Restaurant Group as Executive Chef for the company.

With a new job came an increased ability to learn and travel. As a member of the Fatback Collective, a group of Southern chefs who have compiled numerous accolades and awards in restaurants across the South, Ryan has learned new traditions and techniques from many talented BBQ pitmasters and has traveled to Uruguay to study traditional open-fire cooking. These experiences, along with a trip to observe grilling techniques in Spain, culminated in the opening of Pêche Seafood Grill. Ryan received the James Beard Foundation Award for Best Chef: South in May 2014, the same year Pêche earned the James Beard Award for Best New Restaurant.

Executive Chef Amalia ScatenaA nod to her Italian heritage, Chef Scatena’s culinary style is best defined as a modern, Mediterranean-influenced execution of classic Lowcountry favorites. The menu at Cannon Green dedicated to the simple and pure preparation of local, seasonal and sustainable ingredients and is passionate about creating strong partnerships with regional producers, farmers, and fishermen.

Growing up in San Francisco, Chef Scatena drew early inspiration from the great Bay Area chefs Alice Waters and Herbert Keller. She graduated with Head Chef honors from the Culinary Institute in Florence, Italy. Upon graduation, she headed to the East Coast where she served as Chef de Cuisine at Keswick Hall which was named #1 Hotel in North America for Food by Condé Nast Traveler during her tenure there.

A seasoned talent with extensive experience in the culinary world, Chef Scatena is committed to delivering great food and excellent service for Cannon Green guests.

Vinson PetrilloChef Vinson Petrillo’s culinary career began at the age of 15 at the Parsippany Hilton in New Jersey.  After graduating from Johnson and Wales University in Charleston, Petrillo worked in some of the nation’s best restaurants, including New York City’s Caviar Russe and Abe & Arthur’s.  He comes to Zero Café + Bar after his role as Chef de Cuisine at Prospect in Brooklyn, New York – a modern new American restaurant focused on sustainability and local, fresh ingredients.  Petrillo is a two-time winner of Food Network’s Chopped and Chopped Champions and was named to the 2013 Zagat New York City’s “30 Under 30” list.

Jeremiah BaconWith a name like Bacon, Jeremiah was destined to be a chef. A native of Johns Island, SC, he learned to appreciate at an early age the seasonal bounty and eclectic flavors that the Lowcountry has to offer. After graduating from the College of Charleston with a degree in Philosophy, Jeremiah attended the Culinary Institute of America in Hyde Park, N.Y. then moved to New York City where he honed his skills in the kitchens of some of the city’s most legendary restaurants, including River Café, Le Bernardin and Per Se.

After refining his skills in the Northeast for 10 years, he returned home to the Lowcountry and incorporated a local-first philosophy into his culinary practices, first at Carolina’s and then as executive chef at Oak Steakhouse. As executive chef of the Macintosh, Bacon continues to build upon his relationships with local farmers and purveyors to incorporate their food into his menu. His finely tuned talents and palate are reflected in the restaurant’s menu, which serves technique-driven dishes that are locally sourced and seasonally inspired.

Chef_Frank_McMahonChef Frank McMahon has been the Executive Chef at Hank’s Seafood since it opened in February, 1999.  A native of Limerick, Ireland, McMahon spent much of his childhood working in his family’s restaurant and various other hotels and restaurants in Ireland. He moved to the United States in 1985 to work at the Stamford Yacht Club and the Homestead Inn in Greenwich, Connecticut.

By 1988 he attended the famed Culinary Institute of America in Hyde Park, New York where he graduated with honors, and was voted student most likely to succeed by his peers. After an externship in Germany, Chef McMahon moved to New York City to work at Le Bernardin under Chefs Eric Ripert and Gilbert LeCoze.

In 1992, Chef McMahon decided to move to Los Angeles to work with former Le Bernardin colleague Eberhart Mueller as sous chef at the newly-opened Opus in Santa Monica. Named one of “America’s Best New Restaurants” in 1992 by Esquire magazine’s John Mariani, Opus offered Chef McMahon even more experience in one of America’s top kitchens. Chef McMahon’s move to Charleston came a few years later when his wife was offered a position at a local health care facility.

McMahon became Executive Chef at some of Charleston’s finest restaurants, including Restaurant Million, McCrady’s and Elliott’s on the Square.  When a colleague from Elliott’s became the opening manager at Peninsula Grill, the stars aligned for McMahon to join the Peninsula Grill Associates team to open a modern interpretation of a classic Charleston fish house.  The project became Hank’s Seafood.  The restaurant opened to widespread acclaim in 1999 and in that same year, Chef McMahon once again got the nod from Esquire when Hank’s was touted as one of “America’s Best New Restaurants.”

 

Food for Thought
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