Building on last year’s successful event, the 2015 “Fish to Fork” culinary weekend that took place April 30 through May 3 was an unmatched foodie experience. The event featured a true farm-to-table and dock-to-dish specialties which created a one-of-a-kind dining event. “Fish to Fork” festivities challenged six award-winning chefs from around the country to join Amelia Island charter captains for a fishing excursion, before turning their catch-of-the-day into scrumptious seafood dishes during the weekend’s main event - a chef showdown, which was held on the evening of Saturday, May 2. The main event showcased the chefs’ skills as they competed in individual and group challenges, Teams and individuals were judged by guests who sampled the chefs’ creations and the competitors also participated in a blind tasting to select a chef’s choice. In total the event raised $7,500 for the James Beard Scholarship Foundation.
For the team challenge, winners were Daven Wardynski, Kathleen Blake, and Hector Santiago, with their Striped Bass Diablo. The individual challenge winner and chef’s choice winner was Daven Wardynski, Omni Amelia Island Plantation Resort’s Executive Chef, with Togarshi Black Bass. Other participants included Tom Gray, Greg Zanitsch, and Linkie Marals.