Restaurant Week 2015 Kicks Off at Ritz Carlton, Amelia Island

Local chefs prepare a Tribute to Modern Southern Cooking as Kick Off to 2015 Amelia Island Restaurant Week at the Ritz Carlton on Jan 15

Love and foodThe annual Restaurant Week on Amelia Island kicks off at the Ritz Carlton, Amelia Island next week Thursday, January 15 with a dinner tribute to the Modern Southern Cuisine. The resort’s new Executive Chef Andrew Yeo has gathered a group of local Chefs/Owners of Amelia Island Restaurants to create a Tribute to Modern Southern Cuisine with each chef preparing a personal interpretation to a Southern classic Dish. Looking at the menu I am impressed with the creative potential of this theme.

The selection of Hors d’oeuvres alone shows an unparalleled journey through Southern Cuisine

• Braised Short Rib Stuffed Fingerling Potato with Chive Crème Fraiche (OMG!)

• Fried Green Tomato Panini, stuffed with Vegetables, Wild Mushroom and Spanish Goat Cheese served with Piquillo Pepper Aioli

• Beef Wellington, Blue Cheese, Sea Salt

• Peekytoe Crab Salad on Carolina Gold Hoe Cake

Hold it right here!

I never understood people who aren’t open to food. I used to have a rule: if you made a face of disgust as I described a meal, then you’d be the first that I’d make try it. Eating is key to travel, and if you’re not trying things beyond your comfort zone you’re robbing yourself of the full experience. Food is as central to culture as language or music. And above hors’oeuvres selections are as close to haute cuisine Southern style as I’ve ever seen. Can’t wait to try.

And then on to the Dinner selection.

T.J. Pelletier of the Salty Pelican prepares a Butternut Squash and Shrimp Bisque with a Southern Style Shrimp Po’Boy, while España’s Roberto Pestana is serving Panko encrusted Diver Sea Scallops over Lobster, Bay Scallop and Andouille Sausage Jambalaya.

The Ritz Carlton’s own Andrew Yeo goes all out with a Sherry Glazed Crispy Pork Belly, Tomatillo Relish, Bacon Powder, Collard Greens and Scott Schwartz of famed 29 South creates a Braised Veal Cheek on Congaree and Penn Sweet Corn Middlins, Brown Butter Carrot Mousse and Hickory Smoked Almonds.

In one  (southern) word: Scrumptious

The Desserts come prepared by the Ritz Carlton’s Sheldon Millett and consist of  Key Lime Cream, Strawberry Shortcake and S’more Chocolate Sorbet.

The evening begins with a 6 p.m. wine tasting and hors d’oeuvres and a 6:45 p.m. dinner seating in Café 4750. The cost is $68 per person plus gratuity. For information and reservations please call 904-277-1087
Our advice: Send this to someone who was raised in the South or wish they had a’been! If you’re a Northern transplant or from anywhere for that matter, bless your little heart and fake it. We know you got here as fast as you could. But this is Southern Cooking at its finest. 

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