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We are thrilled to announce the third annual Friends of James Beard Benefit Dinner on Thursday, Sept. 12, 2013 from 6:00 p.m. to 10:00 p.m. This year’s fundraiser, Beard on the Beach, will feature five prominent area chefs from the picturesque beaches of Northeast Florida and Southeast Georgia. Taking advantage of the final harvest of the season, the five-course benefit dinner proceeds contribute to regional scholarships for culinary education and the James Beard Foundation’s scholarship program.

 

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The exclusive team assembled by our very own Culinary Director of Remington Hotels, Luxury Division, Ted Peters includes Executive Chef of TPC Sawgrass Hector Gonzalez, Executive Chef of The Cloister at Sea Island Jonathan Jerusalmy, Executive Chef of The Ritz-Carlton Amelia Island Thomas Tolxdorf and Pastry Chef of One Ocean Resort & Spa Courtney Slipko. All wine pairings for the courses are from the exquisite Foley Family Wineries. 

 

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We are very excited for another fantastic year. Beard on the Beach would not be possible without the generous support of Jacksonville Magazine, Sherri Ebert Photography, Bruce Hamilton and Nikki Kimbleton of WJXT, Sight & Sound Productions, Triad Design Group, Oneida and Jacksonville Specialty Advertising. Proceeds from the dinner will be divided equally between regional culinary scholarships in the name of Azurea restaurant, the James Beard Foundation’s scholarship program and general operating fund {which enables the foundation to maintain the historic James Beard House in New York City as a performance space for chefs and to administer educational programs}.

 

The benefit dinner will present an intimate seated wine dinner for $135 per person for non-James Beard Foundation members and $110 per person for James Beard members. To join us at the Friends of James Beard Benefit Dinner at One Ocean Resort & Spa, visit www.oneoceanresort.com/jamesbeardfoundation.aspx or purchase tickets at www.oneoceanjamesbeard3.eventbrite.com.

About 1 year ago by One Ocean Resort | No Comments

Mangoes are at their peak in May and June, so why not incorporate this fresh, delicious fruit into your next meal? Executive Chef Ted Peters’ exquisite Fennel Pollen Dusted Pacific Mero dish features deep water lobster, mango fricassee and coriander sea foam for a coastal meal that will make you crave the shore.

 

Fennel Pollen Dusted Pacific Mero

Deep Water Lobster + Mango Fricassee, Coriander Sea Foam

Fennel Dusted Pacific Mero

 

Yield 4 Servings:

Ingredients

 

Qty                 Product

4-4 oz              Japanese Sea bass

8 oz                 Maine Lobster, Roasted, Shelled, Diced

4 oz                 Olive Oil

6 Cloves          Garlic, Shaved

2 ea                  Jalapeño, small dice

2 ea                  Shallot, Shaved

2 ea                  Mango, ripened and diced ½ cubes

4 ea                  Lime, Juiced and reserved

1 bunch           Cilantro, Chopped

3 oz                 Light Brown Sugar

2 ea                  Roasted Piquillo Chile’s, julienne

2 oz                 Soft Butter

1 oz.                Toasted and ground, coriander seeds, white peppercorn, mustard seed, fennel Pollen.  Equal parts each. For fish

2 oz                 Grape seed oil

2 cups             Herb salad, seasoned with olive oil, salt and pepper. Mixture of micro herbs

1oz                  lecithin

2 oz                 Skim milk

Salt and Pepper to taste

 

Method:

 

Sea Bass

Season sea bass with sea salt and toasted Fennel Pollen dust.   Add grape seed oil to medium hot pan and sauté fish both sides add shaved shallots and dollop of butter and place in a 350 oven for 4 minutes or till done.

 

Method:

 

Deep Water Lobster and Mango Fricassee

 

In medium high heat sauté pan, add olive oil, shallots, garlic, and jalapeños. Add red peppers and deglaze with lime juice. Whisk in light brown sugar until syrup consistency. Right before plating add lobster, mango, cilantro and butter until emulsified.  Season to taste

 

Method:

 

Coriander Sea Foam

 

Blanch and shock cilantro, drain well and blend with lecithin and Skim milk. Season with salt and pepper. Use emersion blender to make foam.

 

Plating

 

Spoon lobster-mango Fricassee ground around sweet potatoes.  Place seared Sea bass in center. Herb salad, cilantro plush and coriander Foam.  Enjoy!

 

 

 

About 1 year ago by One Ocean Resort | No Comments

Looking for a reason to get away for Memorial Day weekend? Well, what sounds better than a fun-filled weekend on the picturesque shores of Atlantic Beach?

 

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Let our valet hand you your room key and bypass the front desk with our seamless check-in. Your personal Docent will unpack your bags while you make your way down to The Spa and indulge in marine-inspired treatments. Ask your Docent to arrange for dinner reservations at the award-winning Azurea restaurant and enjoy gourmet dining with views of the Atlantic Ocean right from your seat.

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Need more convincing? Now through June 30th, you can book three nights and receive 50% off your third night in a deluxe room or book four nights and get your fourth night free! For additional details or to book your Memorial Day weekend escape, visit www.oneoceanresort.com/jacksonville-vacation-special.aspx.
About 1 year ago by One Ocean Resort | No Comments