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We are proud to announce the culinary geniuses of the third annual Friends of James Beard Benefit Dinner taking place on Thursday, September 12, 3013 from 6:00 p.m. to 10:00 p.m. In an effort to raise funds for culinary education on a regional and national level, the chefs’ will prepare a five-course dinner infuses indigenous flavors of the region and takes advantage of the final harvest of the season for a memorable evening accompanied by Foley Family Wineries’ selections. Azurea restaurant will be featuring five prominent area chefs from the picturesque beaches of Northeast Florida and Southeast Georgia. Read below to get to know the chefs that will be sharing Azurea’s kitchen:

Executive Chef of One Ocean Resort & Spa Ted Peters

 

Chef Ted Peters

 

Serving a dual role as executive chef of One Ocean Resort & Spa, Culinary Director of Remington Hotels, Luxury Division, Ted Peters showcases the area’s cuisine movement with an eclectic tribute to the flavors of Europe, the Caribbean and the Americas while creating an intuitive dining experience for his guests that explores the North Florida region and offers innovative, well-balanced and flavorful choices. Peters has achieved a distinguished career working at some of the finest restaurants in North America and Europe. Leading Azurea to become a Wine Spectator Award of Excellence restaurant for the past three years, Peters has also recently been recognized by Best Chefs in America for the inaugural edition. Peters joined the exclusive few invited by New York City’s James Beard House to cook for food and wine enthusiasts seeking the ultimate culinary experience in a legendary setting.

 

 

Executive Chef of TPC Sawgrass Hector Gonzalez

Hector Gonzalez - headshot

A repeat guest on local TV station WJXT, has been nationally recognized from Private Club as a platinum member of America and has been acclaimed “Chef of the Year” by Hampton Roads Magazine in Virginia Beach, Va. In his spare time, he is very active in the local community, having served as event chairman and chef fundraiser for various charities across the country, including the March of Dimes. Gonzalez has previously served as executive chef of Cavalier Hotels at Virginia Beach, Va. and food and beverage director at Williamsburg Hospitality house in Williamsburg, Va. and joined the tour program at TPC Michigan, serving as executive chef.

Executive Chef of The Cloister at Sea Island Jonathan Jerusalmy

Jonathan Jerusalmy Color

One of only 350 Master French Chefs in the world, is a rising star who has traveled the globe. He brings distinguished experience to Sea Island by overseeing the various fine and casual dining establishments, including new restaurants coming soon. Most recently serving as the executive chef of the luxurious St. Regis Atlanta, Jerusalmy’s eclectic background includes stints as the executive sous chef of the St. Regis Monarch Beach in Calif., executive banquet chef and executive sous chef at the Loews Miami Beach Hotel in Fla. and chef de partie at Hubert Keller’s Fleur de Lys. Early in his career, Jerusalmy completed several prominent internships at Michelin-rated restaurants in France, studying under Master Chef of France Paul Bocuse and Chef Gerard Boyer.

Executive Chef of The Ritz-Carlton Amelia Island Thomas Tolxdorf

 

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 A German National having grown up in East Berlin, oversees four restaurants including Salt, a AAA five-diamond restaurant. Tolxdorf is a recipient of The Ritz-Carlton’s highest Culinary Award, The Award of Culinary Excellence, and is credited for repositioning the restaurant from The Grill to Salt, a tribute to foods harvested from the sea, coastal marshes and local farms. In addition to Salt, Tolxdorf was a key architect in adding Eight, a sophisticated sports bar and developing a distinctive coastal touch to all restaurants and catering offerings. An early supporter of the Farm to Table movement, Tolxdorf maintains frequent contact and field visits with regional farmers. He launched a series of “Meet the Farmer” dinners to celebrate seasonal foods and seafood with guests and the local community.

  

Pastry Chef of One Ocean Resort & Spa Courtney Slipko

Chef Courtney

Our very own Pastry Chef Courtney Slipko has fostered her passion for pastry at resorts such as Ponte Vedra Inn & Club in Ponte Vedra, Fla., Grand Del Mar in San Diego, Calif. and Alpenglow Restaurant in Denali, Alas. as well as the Three Sisters Chocolate and Bakery in Jacksonville, where she perfected the art of consulting and designing custom wedding cakes. Overseeing the team of chefs delivering innovative desserts for all One Ocean events, meeting and weddings, Slipko strives to incorporate local ingredients, complementing them with modern techniques. Her avid enthusiasm for supporting local charities has inspired her to participate in such events as The Jay Fund, Taste of Jacksonville, Caring Chefs and Taste of Golf.

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 10 months ago by One Ocean Resort | No Comments

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 11 months 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 11 months ago by One Ocean Resort | No Comments