At the Explorer’s Table

The view from Walker’s Landing overlooking the salt marsh and Intracoastal waterway. 

The Sunset Sipper, a tequila based cocktail with grapefruit juice, soda, and lime.

Matt and Megan Entriken.

Fish ‘n Chips with Ahi tuna, prawn chips, and seaweed by chef Wu.

Taylor Hurdle and Meredith Brown.

Compass escort cards await guests.

From left: Amelia Island’s Karen Hadley, director of marketing; Paul Beirnes, vice president; Madison Josza, PR and social media manager; Gil Langley, president and CEO; along with Wendy Langley.

The tables are set. 

The amuse bouche: black drum with boiled peanut, fennel pollen, and Meyer lemon prepared by chef Collazo.

The first course: Fernandina shrimp salad with consommé gelée, crème fraiche, basil oil, and sourdough crouton by chef Livingston.

From left: chefs Wu, Wu, Brown, Livingston, Kizilbayir, Collazo, and McKibbin.

The second course: Spanish octopus with black olive puree, chorizo, and Castelvetrano vierge by chef Kizilbayir. 

The third course: Mole negro with lamb, lobster, coffee, benne seed, and squash prepared by chef Collazo. 

A sweet ending of Eton Mess with pink peppercorn meringue, honey curd, cranberry compote, and Florida citrus chantilly by chef McKibbin.