Orangeburg Country Club’s Executive Chef Peter Spear and Sous Chef Garret Bailey will represent South Carolina and the club in the 2020 National Seafood Cook-off.
Earlier this month, chefs across South Carolina were invited to prepare a sustainable seafood dish during the 10th Annual South Carolina Seafood Challenge, held in conjunction with the 44th Annual Hotel, Motel & Restaurant Supply Show of the Southeast at the Myrtle Beach Convention Center. The winner of the competition will participate in the Great American Seafood Cook-off in New Orleans, LA.
Among the competitors was Orangeburg Country Club’s Executive Chef Peter Spear, CEC, CCA, WCEC, PCII (above, far right) and Sous Chef Garret Bailey (above, far left), who ultimately won the competition with a coriander crusted goldentile fish served with Carolina gold rice and Sea Island pea pilaf, glazed vegetables, pickled shallots and carrot tops, a romesco sauce and a fennel crisp.
“We are thrilled to have the opportunity to represent our club and our state,” says Spear, who is not shy about competition. With the goal of becoming a Certified Master Chef, he has competed and medaled in more than seventeen competitions in recent years. He has been with Orangeburg CC for seven months.
View the winning recipe here.