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On Oct. 1 from 5:30 – 9:00 p.m., One Ocean Resort & Spa will be kicking off Breast Cancer Awareness Month with One Ocean | One Cure. This event will raise funds and awareness for breast cancer as well as educate guests with presentations from a variety of distinguished speakers. The proceeds from the event benefit 26.2 with Donna, the only marathon in the U.S. dedicated solely to raising funds to end breast cancer, and Buddy Check 12, a partnership between First Coast News and Baptist Health that encourages early detection through monthly self-examinations. Tickets are $25 per person and include a champagne reception, presentations from physicians and specialists and the opportunity to win raffle prizes from One Ocean Resort & Spa.

 

One Ocean | One Cure

 

5:30 – 6:30 p.m.

Pink Champagne Reception

Pink champagne reception with gourmet hors d’oeuvres and time with vendors and presenters

 

6:30 – 8:00 p.m.

Speakers and Presentations

Dr. Diane Bowen | Reconstructive Surgeon

Sharon Crews & Lucy Barlow | My Chemo Cocktail & Me

Marie Merritt | Nutrition & Exercise

Dr. Antonio Moran | Oncologist

PRIORI | Skincare

Donna Deegan | 26.2 with Donna

 

8:00 – 9:00 p.m.

Mix & Mingle Hour

One-on-one time to ask questions and speak with the presenters and the vendors while enjoying delectable pink-inspired desserts

 

Event Ticket Price: $25 per person

Raffle Ticket Price: $50.00 per ticket

 

To purchase tickets for One Ocean | One Cure, visit www.oneoceanresort.com or www.oneocean-onecure.eventbrite.com.

 

About 12 months ago by One Ocean Resort | No Comments

Did you miss Beard on the Beach last week? Culinary Director of Remington Hotels, Luxury Division Ted Peters’ guinea hen dish was the star of the evening {as well as one of the dishes featured on News 4 Jax while Chef Ted and Pastry Chef Courtney Slipko were discussing the upcoming Friends of James Beard Benefit dinner}. We recommend pairing the dish with Roth Estate Pinot Noir, a wine grown on the Sonoma Coast with pure, ripe varietal flavors of red and Bing cherries that are well-focused, elegant and persistent

 

 

White Oak Pastures Guinea Hen

Fresh Local Field Peas, Pedal of Tomato Confit and Benton’s Ham Jus

 

OORS_Guinea Hen

 

Guinea Hen Mousse                       

Ingredients:

1 whole Guinea Hen

1ea Orange Zest

½ cup Heavy Cream

1tsp Fresh Thyme

1 pinch Salt & Pepper

 

Method: Begin by butchering the guinea hen and setting aside the breast, thighs and leg. With the remaining carcass, try to scrape and remove most of the remaining meat. Once you have the remaining scraps of meat, be sure to debone the thighs and legs. Next, use one of the thighs and legs to combine together for the mousse, which will need to have the skin removed. Next add these ingredients with the heavy cream, orange zest, thyme, salt and pepper into a food processer and pulse until smooth.

 

Guinea Hen Confit

Ingredients:

1 whole Guinea Hen Thigh

½ cup Onions (diced)

¼ cup Celery (diced)

¼ cup Carrots (diced)

4 cups Canola Oil

4 sprigs Fresh Thyme

 

Method: With the Remaining guinea hen thigh and leg, season both sides with salt and pepper then sear both sides on low in a sauté pan starting with the skin side down. Remove from the pan and add diced vegetables. Cook until slightly golden brown, and then remove from heat. Add all ingredients to a small roasting pan. Add additional oil if the guinea hen is not completely submerged. Cover with foil and bake in oven at 275 degrees for 1 hour and 30 minutes or until the meat is fork tender and falling off of the bone. Pull the guinea hen out of the oil while it is still warm and shred all of the meat off the bone. Throw out the skin and bones and fold the shredded meat into the mousse mixture.

 

Guinea Hen Roulade

Method: Wrap a cutting board with plastic wrap and place the guinea breasts on the cutting board, skin side down, leaving at least 3 inches between them. Place another sheet of plastic wrap on top of the chicken. Using a flat mallet begin to pound the chicken, making sure the mallet is hitting evenly. Continue pounding at moderate strength and inspect the guinea breast with your hand to ensure that it is evenly flat. The guinea breast should be about 2 inches bigger in diameter when finished. Form the stuffing into 3 ounce tubes and place in the middle of the flattened guinea breast. With the stuffing facing horizontal to you, begin rolling, starting with the side of the guinea breast closest to you. Roll the guinea breast until the stuffing is tightly surrounded by the guinea.

 

Wrapping and cooking Guinea Roulade

Method: Take a sheet of plastic wrap, approximately 18” x 24” and lay it flat on the table. Place the Guinea about 6” from the bottom and roll keeping as much air out as possible. Tie one of the ends in a knot. For the other end, cut a piece of butchers twine about 7” long. Pinch the plastic wrap with your fingers as close to the guinea as you can and begin twisting the butcher’s twine around making sure to keep the twine as tight as possible while twisting. After about six or 7 loops around the plastic wrap, tie the twine in a knot and trim off any excess string. Vacuum seal the wrapped guinea breast in bags and place in 160-degree water for 1 hour (This is a cooking process known as “Sous Vide” cooking).

 

Searing Roulade and Preparing Peas

Ingredients:

2 cups White Acre Peas (fresh)

2oz Benton’s ham, diced and pan roasted

4oz Demi Glace

4 Roasted Baby Beets, peeled (cut in halves)

1tbsp Shallots (sliced)

1tsp Garlic (minced)

2tbsp Butter

3 cup Chicken Broth

6 Grape Tomatoes (cut in halves)

4tbsp Olive Oil

 

Method: After an hour of cooking, pull the chickens from the water and remove the bag and plastic wrap. Heat a large non-stick pan on medium high heat; add about 2 tablespoons of oil. Season roulade with salt and pepper and begin to sear in the pan until the skin is golden brown and crispy then place in the oven at 350 for 5 to 10 minutes. To ensure that roulades are fully cooked use a temperature cooking probe, which should read 165 degrees when fully cooked. Then place aside and let rest while finishing your peas. Start by placing a small saucepot on low heat. Once it’s hot add your oil, Ham, shallots and garlic. Next add your chicken broth fresh peas and let simmer on low for 10 to 15 minutes till peas become tender but bit a little bite. Add the demi glace to create a rich jus. Then add your tomatoes and beets and let cook for another 2 to 5 minutes then mix in your butter and adjust seasoning to taste. Now all is hot and ready to serve. Enjoy!

About 1 year ago by One Ocean Resort | No Comments

James Beard himself said it well, “Just as other people find it in painting or in music…our students are people who find in cookery a fulfillment of their creative needs.” Since 1991, The James Beard Foundation has been offering scholarships to young, brilliant minds that aspire to work in the culinary world.

 

One of the recipients of a James Beard scholarship chose to bring his talents to One Ocean Resort. Sous Chef Lamar Evans received the Mildred Amico Scholarship in 2009 and will be assisting at the Friends of James Beard benefit dinner taking place at One Ocean on Sept. 12, 2013 from 6-10 p.m.

 

Recently, Lamar answered some questions regarding his involvement in the James Beard Foundation, predictions for the 2013 benefit dinner and advice to those seeking a career in the culinary arts.

 

OORS_Lamar Evans Image

 

Q: Would you be able to speak a bit more about your position at One Ocean and how it relates to your past experiences with the James Beard Foundation?

LE:  Currently I am one of the sous chefs at One Ocean Resort. Myself, along with the other sous chefs, have a huge responsibility at One Ocean Resort. We are constantly pushing ourselves to be the best and suppress our competitors. Executive Chef Ted Peters, who is the culinary director of Remington Hotels, Luxury Division and the mastermind behind the One Ocean concept, has assembled a team of extraordinary chefs who are passionate about food. I’m honored and grateful to be the 2009 Mildred Amico Scholarship recipient from the James Beard Foundation. Volunteering at the James Beard House gave me the opportunity to work with many chefs from all over the world and interact with members of the James Beard Committee.

 

Q: Did One Ocean’s involvement with Friends of James Beard influence your decision to apply for a position with the resort? What are your thoughts on this year’s Friend of James Beard benefit dinner?

LE: Prior to applying to One Ocean, I learned that the James Beard Foundation is affiliated with One Ocean Resort. This sparked my interest to pursue a career with One Ocean knowing that they are involved with hosting charity events to sponsor young shining culinary starts and maintaining the legacy of James Beard. I predict that this year’s James Beard benefit dinner will be a fantastic, entertaining event, with lots of fun and good food.

 

Q: What sparked your interest in cooking?

LE: At the age of fifteen I knew that I wanted to pursue a career in the hospitality industry.  My Aunt Veronica introduced this interest I had for food. At family gatherings I would watch her as she prepared exotic family meals and saw the passion she had while cooking. While attending school at the New York City College of Technology I would volunteer at the James Beard House for charity events. I chose to be a part of this industry because it is extraordinary, exciting, unique, has unlimited opportunities and you never stop learning.

 

Q: How has the James Beard Foundation and receiving the Mildred Amico Scholarship aided you in your culinary education and career?

LE: Mildred Amico, a mother of five, has been a program director at the James Beard House for over twenty years. She has worked with many chefs around the world to orchestrate plenty of dinners held at the Beard House. Her hard work, ambition, and dedication to this industry sparked my interest to pursue a career as a chef. I am happy to see and hear the legacy of James Beard continues to aspire others until this day.

 

Q: Where did you go to school and what did you earn your degree in?

LE: In June 2011, I obtained my Bachelors of Technology degree in Hospitality Management at New York City College of Technology located in Brooklyn, NY.

 

Q: What is your favorite dish to prepare?

LE: My favorite dish to prepare is pasta and utilizing any ingredients that are in season. I love to be creative and using ingredients that are on hand to create something extraordinary.

 

Q: Any advice for those who wish to pursue a culinary career?

LE: To the young aspiring culinary – keep on believing in your dreams. Work hard, stay focused, never give up, and don’t forget where you’re coming from.  It was not easy working a full time job, attending school full time, and volunteering twice a week at the James Beard House. I kept on pushing myself because I knew that one day my hard work would be recognized.

 

The third annual Friends of James Beard Benefit Dinner will feature five prominent area chefs from the picturesque beaches of Northeast Florida and Southeast Georgia. The five-course benefit dinner proceeds contribute to scholarships for culinary education, similar to that of One Ocean’s Chef Lamar Evans. With highly acclaimed wines from Foley Family Winery, gourmet cuisine from our region’s top chefs and an inspirational cause that celebrates the future of the culinary world, this is an event that shouldn’t be missed.

 

To learn more or to reserve your seat at Beard on the Beach, please visit www.oneoceanresort.com/jamesbeardfoundation.aspx.

About 1 year ago by One Ocean Resort | No Comments