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Guests are welcomed to cocktail hour on the patio at Michael’s.

Photo: Mary Fosky

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From left: G&G’s senior vice president and publisher, Christian Bryant, and Maria Coyne, Florida and international account director, with St. Augustine, Ponte Vedra & The Beaches’ president and CEO, Susan Phillips, and Craig Schoninger, director of tourism promotion and strategic alliances.

Photo: Mary Fosky

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John Underwood, CEO and owner of Tinsley Advertising, and Julia Underwood.

Photo: Mary Fosky

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From left: Ana Mallett, Mary O’Brien, chef Michael Lugo, Jan Gourley, founder and director of the St. Augustine Food + Wine Festival, and Susan Siegal.

Photo: Mary Fosky

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St. Johns County’s Charles Cox, tourist development council vice chair, and Clay Murphy, commission chair.

Photo: Mary Fosky

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The Lady in Blue cocktail, composed of St. Augustine Distillery Florida Cane Vodka, beautyberry jam, candied tangerine, and jasmine sparkling tea.

Photo: Mary Fosky

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Chef Jason Stanhope serves Fish Camp Caviar Service: Sully’s hush puppies topped with cultured creme, scallions, and Siberian Caviar.

Photo: Mary Fosky

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Mandy and Jeff Potts, executive director of St. Johns Cultural Council. 

Photo: Mary Fosky

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Wendy and Philip McDaniel, founder emeritus of St. Augustine Distillery with John Underwood.

Photo: Mary Fosky

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Jim and Olivia Sharpton.

Photo: Mary Fosky

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Samantha Palmer, board of directors treasurer for St. Augustine, Ponte Vedra & The Beaches.

Photo: Mary Fosky

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Claude and Sheila Collier.

Photo: Mary Fosky

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The table is set with an interactive dinner menu designed to be “shucked” open like an oyster, a playful nod to the evening’s theme.

Photo: Mary Fosky

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Joy Andrews, St. Johns County administrator, and Pam Murphy.

Photo: Mary Fosky

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An amuse-bouche of melon and sherry sabayon with brown butter and lime.

Photo: Mary Fosky

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The first course: Salt-cured local snapper with compressed cucumber, preserved lemon, and herb oil.

Photo: Mary Fosky

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Chef Michael Lugo talks with guests.

Photo: Mary Fosky

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The second course: Charred Napa cabbage with aged kimchi, salt-cured egg yolk, puffed sorghum, and fermented chili oil. 

Photo: Mary Fosky

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City of St. Augustine commissioner Cynthia Garris.

Photo: Mary Fosky

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The third course is garnished: Tide-brined koji-aged Wagyu strip with anchovy-pickled ramp butter, kombu beef jus, and wilted greens.

Photo: Mary Fosky

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Pam and Clay Murphy.

Photo: Mary Fosky

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The dessert course: Basque cheesecake with cultured cream, candied papaya, passion fruit gelee, and coconut soil.

Photo: Mary Fosky