Spoil the special women in your life this Mother’s Day with stunning views of the Atlantic Ocean and a gourmet brunch or dinner at Azurea restaurant. Our award-winning chefs will be serving up delicious brunch options like Thick Sliced Brioche French Toast and a Benedict Bar topped with choices such as Roasted Atlantic Lobster Tail and Grilled Natural Petit Filet, while those joining us for dinner will enjoy specialties such as Roast Saddle of Niman Ranch Spring Lamb and Beef Filet and Truffle. Of course, it wouldn’t be a complete Mother’s Day meal without one of Azurea’s mouthwatering desserts – we recommend the Triple Berry Brenton Cake with Amaretto Sabayon and Toasted Almonds.
Brunch will be offered from 11 a.m. - 2 p.m. and dinner from 2 – 8 p.m, with starters priced between $8-$15 and entrées from $23-$30. While an a la carte seasonal menu will also be available, parties are encouraged to order off of the Mother’s Day menus to share in the full Azurea dining experience. Kids menus are available at the door. Reservations may be made at www.opentable.com/azurea-at-one-ocean or by calling Azurea at 904.249.7402.
Looking for your next excuse to visit One Ocean Resort and Spa? How about the need for some rest, retail and refreshment? Spend the day with friends shopping and receiving the royal treatment at The Spa while ending the night with expertly-crafted cocktails at Azurea Lounge.
With the new 3R’s package, friends will spend an afternoon shopping at the picturesque St. John’s Town Center, home to over 150 top stores, before unwinding at Azurea Lounge with cocktails and getting pampered and beach ready with pedicures at The Spa at One Ocean. The package includes:
Deluxe overnight accommodations starting at $309/night
$50 Gift Card to St. Johns Town Center
Two Cocktails at Azurea Lounge
Valid through Dec. 31, 2013
Sound like the perfect getaway? We think so too. Grab your friends and get ready for the ultimate escape…paradise awaits. Book the 3Rs package here.
With the summer months right around the corner, it’s always a good idea to have a few easy, mouthwatering recipes on hand for those nights when you decide to entertain. Now, we know what you’re thinking: What better way to impress the ones you love than with an Azurea restaurant classic? With Executive Chef Ted Peter’s Belgian Endive and Miniature Herb Salad recipe, anyone can be a world-renowned chef for the evening. Don’t worry, we won’t tell anyone.
Belgian Endive and Miniature Herb Salad
Maytag Blue Cheese, Spiced Pecan Praline
White Balsamic Vinaigrette
Yield 4 Servings:
20 ea Belgian Endive Leaves, Picked
1 C Baby Tango
1 C Baby Red Oak
1 C Lolla Rossa
½ C Circus Frisse
½ C Maytag Blue Cheese
1 oz Honey
1 T Dijon
1 T Shallots, Minced
4 T White Balsamic
4 T Grapeseed Oil
4 oz Canola Oil
1 pint Grape Tomatoes
1 t Fresh Garlic, Minced
1 T Fresh Basil, Chopped
1 T Fresh Parsley, Chopped
2 T Olive Oil
10 oz Pecan Halves
¼ C Granulated Sugar
2.5 oz Egg Whites
½ t Kosher Salt
½ t Cumin
¼ t Cayenne
For the Salad
Before beginning to make the salad, first make sure that you thoroughly wash all the greens in cold water and rinse well. Cut the Greens into small pieces for the salad and store in the refrigerator with a damp paper towel on top. For the Belgian endive, first cut the ends off, about an inch and a half from the bottom. Discard any leaves that look discolored or torn. Separate each leaf and store in the same manner as the other greens.
For the Vinaigrette
In a blender, combine the honey, Dijon, shallots and white balsamic vinegar and blend for 1 minute. While the blender is still running, combine both oils in a measuring cup or any cup with a spout, and slowly drizzle into the center of the blender. Once all the oil has been incorporated, taste and re season if necessary. Refrigerate for at least one hour before serving.
In a large bowl combine all ingredients except the pecans. Mix the egg whites, sugar, salt, and spices until they resemble wet sand. Then toss the pecans in with the mixture. Bake at 325 on a silicone baking pad or on a greased baking pan, for about 25 minutes, stirring every 5 minutes. Let cool thoroughly.
In a blender combine garlic, herbs, oil, salt and pepper and blend until combined. In a bowl toss the herb oil with the tomatoes and cook in the oven at 250 degrees for about 25-30 minutes. Let cool before adding to the salad.
Using a chilled mixing bowl, place the greens in the bowl but leave the endive out. Mix in about 4-5 tablespoons of the white balsamic vinaigrette and lightly toss. Taste and season with salt and pepper. On a chilled plate, arrange the greens neatly on the plate. We like to use a rectangle plate with the greens in a line. Place the endive throughout the salad with the light green tips pointing out. Finally, scatter the melted tomatoes, spiced pecans and the maytag blue cheese and enjoy.