Fish to Fork

From left: chefs Waylon Rivers, Richard Jones, Kathleen Blake, Joey Ward, Shuai Wang, and Daven Wardynski kick off Fish to Fork at the Thursday Chef Welcome Dinner.

Chefs fish for the freshest catch to use in their weekend cuisine.

Chef Wang’s first fish of the day, a native Jack Crevalle.

Prep begins for the Friday beachside dinner on the delightful Amelia Island.

Final touches are added to the Saltwater dish—foie gras, sea beans, lemon, watermelon, and dandelion.

Guests enjoy the Friday soiree by the sea at the Omni Amelia Island Plantation Resort.

One of the many delicious weekend features: conch accompanied by pearl onion, fig, tamarind, fennel, blueberries, and mustard.

The weekend culminates with the final Saturday event, featuring both individual and group chef challenges at the Omni Amelia Island Plantation Resort.

From left: Michelle Valle, Allison Powers, Lindsey Nickel de la O, Rachel Richardson, Katie Lane, Elaine Siegel.

Omni Amelia Island Plantation Resort’s executive chef, Daven Wardynski, prepares for Saturday evening’s chef challenge. 

Beautifully plated smoked fish dumplings with beets, potato, poppy dill crema, and country ham furikake, created by chef Shuai Wang.

Chef Kathleen Blake of The Rusty Spoon, an Orlando, Florida restaurant. 

MeLissa Davison with Amy Boek.

Joey Ward completes the weekend with three victories as winner of the Team Challenge, Chef Choice, and Individual Dish.