My heart flutters a little when I approach a large event canopy. Last month, my best friend Patti Burch and I had the pleasure of attending the second annual Amelia Island Cookout under just such a canopy at The Ritz-Carlton, Amelia Island. It was magnificent, an intimate grown-up theme park of foodie fun. From Thursday night’s launch to Sunday’s Master Chefs Dinner, a series of complex and extraordinary culinary happenings unfolded before our eyes.
Chef Okan Kizilbayir hosted the event, a concept he helped execute in 2008 at Blue by Eric Ripert, the luxury seafood space at The Ritz-Carlton, Grand Cayman. Okan was sous chef to French-Andorran Chef Ripert for nine years. Says Forbes Travel Guide, “Since 2008, Ripert has thrown the Cayman Cookout, one of the preeminent international food festivals, at The Ritz-Carlton, Grand Cayman. The celebration of local seafood and ingredients draws some of the world’s best chefs, mixologists, and sommeliers.” This island tradition has now made a home on Amelia Island.
Okan left Grand Cayman to serve five more years under Ripert in his Le Bernardin in New York City, one of the finest restaurants in the world as measured by diamonds, stars, and accolades. Polished and mentored by the best, Okan became Chef de Cuisine at Salt Restaurant, one of three Florida AAA Five-Diamond Restaurants. Hosting the Amelia Island Cookout is one of his favorite duties, so deeply is the original Grand Cayman Cookout ingrained into his career.
Just inside the event canopy was a grand ice sculpture of event themes. Winding through the center, bespoke bars beckoned. Around the outer rim inside the tent were casually elegant restaurant booths, offering small servings plated for handheld ease. An eclectic mix of seating options was plentiful. The band played folksy bluegrass. What a sumptuous feast for the senses!
Happy also were those at the event seeking fine beverages. One man said he was there for his own personal Old-Fashioned tasting. Lucky for people like him, world-class mixologists were ready with premium bourbons, whiskeys, and ryes. Jacksonville’s own Manifest Distilling was pouring their Botanical Gin and Flying Cloud Rum, while Aardwolf Brewing poured its seasonal The Notorious F.I.G.
Amelia Island spots shone, too. Mocama brought fruity Cosmico, while First Love Brewing served its seasonal Oktoberfest brew and pizza with beef brisket on smoked pumpkin cream with jalapeno. Other local favorites who sparkled were Wicked Bao, The Tavern by AIBC, España, David’s, Lagniappe, and The Omni Amelia Island.
The next day, Patti and I went to another Amelia Island Cookout event, the playful Mystery Destination Lunch. We were shuttled off-property for a seated four-course luncheon. Featured chefs were media darlings Dean Max, Kenny Gilbert, and Dylan Benoit. RCAI’s own pastry chef Heidi Kabath created intricate desserts. Each was flavor magic. In the spotlight was Master Sommelier Justin Baldwin, pairing wines from his winery, JUSTIN. For 37 years, his ISOSCELES wines have gathered awards, accolades, and fans. What a memorable treat to enjoy Justin’s wines and personal selections up close.
Imagine walking around enjoying signature dishes from world-class chefs and your favorite local restaurants, drinking exquisite beverages from the best mixologists, wine-tasting with winemakers, and rubbing elbows with culinary stars. From any angle, the annual Amelia Island Cookout at The Ritz-Carlton, Amelia Island is turning into a can’t-miss island happening.