The Ritz-Carlton, Amelia Island Celebrates Fall with Meet the Farmers Dinner

Showcasing 4 regional direct source suppliers of sustainable gourmet cuisine, the Ritz Carlton, Amelia Island hosts a Fall Celebration dinner and reception on October 7

Farm to Table Menu for October 7 Fall Celebration

In a second installment of the Farm to Table Movement, The Ritz-Carlton, Amelia Island,  is gathering a group of local farmers, growers and seafood purveyors to celebrate the fall harvest with a a reception and dinner.

SearchAmelia was honored to be invited to the first event earlier this year, when Executive Chef Thomas Tolxdorf introduced some of The Ritz Carlton’s farmers and purveyors to a very appreciated host of guests.

When a 444 Suite Resort like the Ritz-Carlton, Amelia Island puts its influence behind a local supply of quality and sustainability of food and beverage sources, it supports the claim that every economy is not only local, it can also weather the economy much better when times get a bit tough.

The next upcoming dinner is scheduled for October 7 and begins with a 6:30 p.m. reception with the farmers.  The reception will have passed (butlered) hors d’oeuvres and craft beer tastings presented by Ben Davis, Brewmaster of Intuition Ale Works. The reception provides the ideal environment for guests to meet the farmers who supply The Ritz-Carlton, Amelia Island.

Chef de Cuisine Garrett Gooch inspects baby eggplants

“The culinary team toured the fields and greenhouses to see the crops and learn about their farms and growing techniques. The pride, care and hard work that go into Florida family farming is inspiring. Traditional family farming is about working in harmony with nature,” says Chef Garrett Gooch, Chef de Cuisine of Café 4750.

The dinner begins with a lavish appetizer bar showcasing fresh from the boat Mayport shrimp, smoked flounder, deep fried soft shell crab, local cheeses, breads and Florida honey. The main course will include Atlantic white shrimp in variations, Trigger fish, two selections of Florida beef, farm fresh vegetables and house-made pasta. Recommendations for beer and wine pairings will be made tableside.

Executive Pastry Chef Sheldon Millett

The dinner will conclude with Executive Pastry Chef Sheldon Millett presenting a trio of desserts of apple cinnamon Beignets, chocolate mousse and vanilla beer float.

The price is $79 per adult, plus gratuity.  More information and reservations are available at 904-277-1100.

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