Family Meal: Team Building is on the Menu
The restaurant crew that eats together works well together.
One Small Taste of Amelia Island
The 25th Anniversary Taste of Amelia Island was a flavorful and glittery event, with each participating restaurant and business serving their signature dishes to an appreciative (and hungry) crowd. The semi-formal affair offered a wide sampling of the area's eateries, from upscale cuisine to pub fare, seafood to down-home southern country cooking, plus everything in between. Proceeds from the event support the Nassau County Volunteer Center. Best Dish of the Taste, as determined by a vote of attendees? The honor went to Chef Jose Salome of 29 South with Smoked Short Rib with Horseradish Gremolata. Delicious!
Chef Jose Salome from 29 South Restaurant and the Taste of Amelia Island winning dish, Smoked Short Rib with Horseradish Gremolata.
Chef Sinee Woodard and Green Curry from Ahan Thai.
Chef Wesley Cox and Smoked Pork and Purple Cabbage Eggroll from Amelia Island Tavern and Brew Pub.
Chef Chad Livingston from Burlingame and BBQ Pork Tenderloin.
Chef Devin Odom and Snow Crab Cocktail with David's Signature Cocktail Sauce, Sliced Prime Filet Mignon Served on Roasted Garlic Crostini Topped with Bernaise from David's Restaurant and Lounge.
Chef Roberto Pestana and Wild Mushroom Empanada with Goat Cheese Spread and Eggplant Puree from Espana.
Eddie Qui and Assorted Sushi from Fancy Sushi.
Jeremiah Johnson and Avocado Crab Toast with Radish and Cilantro from Gilbert's Underground Kitchen.
Chef Ricky Pigg and Tuna Martini from Joe's 2nd Street Bistro.
Chef Willys De Assis and La Mancha Shrimp from La Mancha Restaurant.
Teresa and Mark Markarian and Chocolate Raspberry Tarts from Nana Teresa's Bake Shop.
Chef Daven Wardynski and Sweet Potato Tartare with Golden Raisins from Omni Amelia Island Plantation Resort.
Chef Pablo Madrigal and Chili Coronado from Pablo's Mexican Restaurant.
Katrina and Matt David and Chocolate Dipped Strawberry from Peterbrooke Chocolatier.
Chef Andrew Yeo and Lobster Roll Topped with Scallop Crudo and Crispy Jalapeno from The Ritz-Carlton.
Chef Joey Ledet and Crab Fluff with The Surf Signature Tiki Sauce from The Surf.
Chef Cason Adeeb and Smothered Pork Tenderloin with Collard Greens and Cornbread Croutons from Beach Diner.
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