Eight chefs hailing from cities Singerlands, New York to Miami come together to highlight the culinary diversity of the area’s native animal and plant life. For fans of culinary competition, Fish to Fork is the ultimate foodie experience – including true farm-to-table and dock-to-dish specialties – and begins with a challenge for the chefs to show off their skills with a fishing excursion.
The main event, which takes place on Saturday, May 20, includes an individual and group challenge, where chefs will showcase the versatility and quality of the island’s native ingredients. During the individual challenge, chefs will incorporate the fish they catch to create a signature dish in hopes to be a guest favorite. To up the ante, a secret ingredient will be unveiled that must be incorporated into the dish. Later in the evening, the team challenge will divide competing chefs into groups that go head to head against a clock to create a winning dish. The chefs will ultimately be tested with a live vote from guests who sample the individual and team dishes.
Daven Wardynski, the Amelia Island resort’s Executive Chef and host of the event, welcomes visitors to the coastal oasis for a weekend of exciting culinary conquests.
“It is an honor and privilege to welcome these renowned fellow chefs to our home,” Daven said. “This type of collaborative and creative experience offers guests a unique opportunity to celebrate food within the perfect island setting.”
The competitors this year will include Joey Ward, Executive Chef at Atlanta’s famous Gunshow restaurant; James Petrakis, chef/owner of Orlando’s Ravenous Pig; Russell Jones, Previous Executive Chef at award-winning Jack Rose Dining Saloon and recent owner/founder of Columbia, South Carolina’s Tallulah; Waylon Rivers, Executive Chef at Jacksonville’s Black Sheep Restaurant; Tenney Flynn, based in New Orleans and known as one of the country’s foremost seafood authorities; Brad Kilgore, owner of Miami’s Alter and named “Best New Chef” by Food & Wine in 2016; Shuai Wang, owner/operator of the Short Grain food truck in Charleston; Mike Mastrantuono, Executive Chef at Roux in Singerlands, New York.
Guests will also have the opportunity to cast a line alongside the chefs, indulge in an intimate dinner with the competitors, and relish in an exclusive chef-led multicourse meal and private wine-paired dining experiences.
The event will take place May 19-21, 2017. The main event on Saturday will begin at 6pm and individual tickets are $125. Packages are offered for the full weekend.