Valentine’s Day is by far the most romantic day of the year, and choosing the perfect dining location is almost as important as picking out that Valentine’s Day gift. With each seat containing breathtaking ocean views, Azurea is the perfect spot to celebrate your sweetheart in style. With this in mind, Executive Chef Ted Peters of Azurea Restaurant has prepared a special menu featuring a prix-fixe five-course meal with optional wine pairings. These festively inspired menu choices are fitting for any palate, mixing an elegant blend of romance with Azurea’s renowned food and wine personality.
Couples will begin their elegant dinner with a starter course of Sous Vide Blue Point Oysters with Avocado Cream and Lime Air Balsamic Pearls, followed by decadent entrées such as Charred Petite Filet and Lobster Cannelloni with a Citrus Cream and Basil Veal Jus. For the sweetest of endings, a Chocolate Almond Gateau will lend the perfect touch to this romantically-inspired night.
Chef Ted’s mouthwatering Valentine’s Day menu will be available Feb. 14-17 from 6-10 p.m. Prices are $85 for the prix-fixe five-course meal or $110 for dinner with wine pairings. Reservations may be made on www.opentable.com/azurea-at-one-ocean or by calling 904.249.7402.
P.S.- Still searching for a Valentine’s Day gift that is as luxurious as it is memorable? Give your loved one the gift of relaxation this Valentine’s Day by surprising them with one of our 40 marine-inspired spa rituals or a spa gift certificate to The Spa at One Ocean. Spa gift certificate purchases and spa appointments may be arranged online or by calling 904.249.7402.
When making your New Year’s resolutions for 2013, make sure to put yourself on the top of that list by attending our January Spa Event, taking place tomorrow, January 17th from 2-6 p.m. With complimentary Sprayology tastings and evaluations, along with Moroccanoil mini-hand exfoliations and mini-scalp treatments, reaching those healthy lifestyle goals has never been easier (or more relaxing).
Sound enticing? There’s more: In addition to these rejuvenating complimentary treatments, The Spa at One Ocean will also offer more than $15 savings per service. Treating yourself to a Neck, Back and Shoulder Massage with Hydrating Hair Treatment or Radiant Express Steaming Power Facial no longer has to burn a hole in your wallet, meaning you can end your luxurious spa day with a Honey Lavender Manicure and Pedicure Combination. Saving money in 2013? Check.
Everyone needs a little pampering from time to time, so make a date with yourself or with friends to reach those goals and join us for our January Spa Event. For more information about the January Spa Event or to learn more at The Spa at One Ocean, call 904.249.7402 or visit www.oneoceanresort.com/spa/jacksonville-spa.aspx.
Don’t you wish that you could eat at Azurea restaurant all of the time? For those of you who can’t jet off to our restaurant whenever you get a craving for Chef Ted’s delicious cuisine, we present his highly coveted Indian River Citrus Marinated Duck Breast recipe. All that’s missing is a view of the Atlantic Ocean.
Indian River Citrus Marinated Duck Breast
Yield 4 Servings
4ea Duck Breast
1T Whole 5 Spice
1T Pink Pepper Corn
4 sprigs Fresh Thyme
2T Vegetable Oil
1ea Orange zest
1ea Lemon zest
- Place all ingredients in a Ziploc Bag and let marinate overnight.
- The day of preparation, heat up a sauté pan until hot. Place the duck breast skin-side down on the pan and sear the skin till golden brown.
- Flip the duck breast over and place in preheated oven at 350 degrees for about 5-8 minutes
- Pull the duck breast out of the oven and let rest for 5 minutes before slicing so that it remains moist.
1 large Onions (diced)
8 strips Bacon
1T Garlic (minced)
4lb Collards Greens
3 quarts Chicken Broth
2 cups White Wine
2 cups Heavy Cream
To Taste Salt & Pepper
8 ounces Duck Confit (available at a local exotic food store)
- Cook bacon in a saucepot first to release its delicious fat and flavor.
- Sauté onions in pan until onions are tender.
- Add garlic. Once you smell the wonderful aroma of garlic, deglaze the pot with white wine and chicken broth.
- Add the collard greens and season lightly. Cover and let cook on medium low heat for 30 minutes or until tender and liquids have reduced by 75%.
- Add cream and duck confit and cook for about 5-10 minutes.
- Season to desired taste.
Cranberry Ginger Preserve
1 lb Cranberries
¼ cup Ginger (grated fresh)
2 each Shallots (diced)
2 cups Cranberry Juice
1 each Cinnamon Stick
Place all ingredients in a small sauce pot and simmer on a low until liquids are almost reduced and the preserve starts to come together like a jam.