Go to Top

Chef Demos

2016 Emcee: Rose Aruda
Rose Arruda is the Urban Agriculture Program coordinator for the MA Department of Agricultural Resources. She is also the state coordinator for the National Food Day campaign. As a former community organizer, caterer, and farm girl, with a love/hate relationship with politics, she naturally finds the common denominator that brings groups together to further the work at hand.

Chef Demo: How to Clean Squid & Make Squid Cheviche 

 11:00 am – 11:45 am (Session One)

So many people love the taste of seafood but are hesitant to cook it themselves because they think they don’t know how! That’s about to change.Featuring Chef Atwood of Food For Thought

2016 Seafood Throwdown, 12-2 pm

NAMA_Seafood_Throwdown

Dj-Ras Skillz (Chef Mills) will return to defend his title for winning the 2015 Seafood Throwdown Let’s see who will compete with you in 2016!

Hosted by Northwest Atlantic Marine Alliance

Northwest_Atlantic_Marine_Alliance

2016 Jerk Cook-Off , 5 pm – 7 pm

For 2016 Dj-Ras Skillz (Chef Mills) – Chef at Haley House and 2015 Boston Jerk Cook-off Champion won both the Seafood Throwdown and Jerk Cook-off will match up against Chef Gates of Paraclete. They both will cook jerk goat! The Jerk Cook-off is sponsored by Vermont Chevon, who is providing the goat for the Chefs and the demos.

Chef Demo: How to Cook with Goat

2:00 pm – 3:00 pm  (Session One)

Have you ever eaten goat before? Do you know how to cook it? If not, have no fear; our talented chef is here to show you how, while spicing it up with some jerk! Come see Chef Gates of Paraclete show you how to do it right.

Hosted by Vermont Chevon

b99c7b0880443d4d19fd12fb1e2c7ef5

Special thanks to Flats Mentor Farm for providing all of our participating chefs with baskets of delicious, local vegetables!

2016 Chefs

Dj-Ras Skillz (Chef Mills) – Chef at Haley House and former Chef and Jerk Champion at Haley House
Born in Montego Bay, Jamaica, Chef Mills was raised with an appreciation for fresh produce, herbs and spices, farm raised meats, and wild caught fish and seafood. Today Chef Mills incorporates these culinary values, traditional Jamaican recipes, and a new school flare, to produce award winning dishes that have been the subject of newspaper articles and word of mouth praise. A vegetarian background has led Chef Mills on a journey to elevate the view of the vegetable as more than just a side dish. Chef Mills is currently a culinary student at the New England Center for Arts and Technology (NECAT).

2016 Judges

Kaidi Grant & Christopher Martin Grant – Fort Hill Jerk Chicken
Simply put, we are a Jerk-loving duo- a Boy with British Jamaican Roots and a Girl with British Guyanese Roots who live in the Fort Hill section of Roxbury, MA.  Most people know us as Chris and Kai. We have been married for 23+ years and have four amazing sons and one grandson named Elias aka “Boogie”.

Eunika Rogers-Sipps
Euneika Rogers-Sipp is the founder of several organizations and initiatives in the fields of Art, Conservation, Culture, and Design Education. A 2016 Loeb Fellow at Harvard University’s Graduate School of Design, she collaborates internationally in the design and planning of local living agricultural economies. Prior to her fellowship, she founded Sustainable Rural Regenerative Enterprises for Families (SURREF), a social enterprise development initiative that enables families in rural communities to start businesses providing other local families products that are made to be low cost, affordable, and from locally sourced materials.  In 2010, Euneika received the USDA’s Natural Resource Conservation Service’s research award for SURREF’s design of solar powered irrigation systems – the first minority-and woman led on-farm energy efficiency project in the state of Alabama. In 2013 she helped launch a Community Based Tourism Network, a project of SURREF that helped to propel the organization into one of the Black Belt region’s most visible examples of people-centered low-impact eco-tourism.