“Fish to Fork” on Florida’s Amelia Island
The fifth annual “Fish to Fork” culinary weekend takes place May 17 through 20, 2018, at Omni Amelia Island Plantation Resort, Florida. Executive Chef Daven Wardynski and the culinary staff at the resort will once again welcome visitors for this one of a kind “dock-to-dish” experience.
The Main Event from 6 to 10 p.m. May 19, 2018, includes an Individual and Group Challenge, where chefs will showcase the versatility of some of the island’s native ingredients.
In celebration of the event’s fifth year, chef Wardynski will re-join the competition, together with five returning chefs who have also competed in past “Fish to Fork” events.
Each chef will embark on a fishing excursion May 18, 2018, in collaboration with Amelia Island charter captains. Their catch-of-the-day will be a feature in the Individual Challenge during the Main Event the next day. Later in the evening, two teams of three chefs will compete in the Team Challenge to create dishes that utilize a secret ingredient unveiled just before the challenge commences.
During the evening, guests will taste and vote on the items prepared during both the Individual Challenge and Team Challenge to determine the winners. The competing chefs will also vote to determine the Chef’s Choice winner.
This year’s competitors include:
Daven Wardynski, executive chef, Omni Amelia Island Plantation Resort (Amelia Island, Florida)
Waylon Rivers, executive chef, Black Sheep Restaurant (Jacksonville, Florida)
Kathleen Blake, owner and chef, The Rusty Spoon (Orlando, Florida)
Joey Ward, executive chef, Gunshow (Atlanta, Georgia)
Shuai Wang, owner/operator, Short Grain food truck (Charleston, South Carolina)
Richard Jones, executive chef, Green Door Gourmet (Nashville, Tennessee)
Omni Amelia Island Plantation Resort, 39 Beach Lagoon Road, Amelia Island, Florida, is just north of Jacksonville.
(Photo courtesy of Omni Amelia Island Plantation)
