Tide to Table

The view from The Preserve at The Amelia River Club overlooking the salt marsh and Intracoastal Waterway.

The evening’s specialty cocktails: O.F. the Earth, composed of mushroom-infused bourbon, house black garlic syrup, and umami bitters, and Fig & Fromage, a blend of gorgonzola-washed vodka, house blackberry and fennel shrub, fig jam, honey, lemon, and Lillet Blanc.

From left: Amelia Island’s Madison Josza, PR and social media manager; Karen Hadley, director of marketing; and G&G’s Maria Coyne, account director. 

Annatto seed middlin’ cake with pecan-smoked brisket and pickled red onion.

Amy Lance Leath and Mack Leath. 

Seashell escort cards await guests.

The tables are set.

The first course: Hamachi tartare with crispy coconut rice, green mango leche tigre, and avocado mousse.

Benjamin Braun and Sabina Zetrenne.

The second course: Salmon steak with parsnip and potato gratin, honey balsamic glazed brussels sprouts, roasted beet puree, and blood orange beurre blanc.

From left: Omar Collazo of the Omni Amelia Island Resort & Spa, Phil Waddell of España Restaurant & Tapas, Carilyn Powers of The Ritz-Carlton, Amelia Island, David Echeverri of David’s Restaurant & Lounge, and Kyle Shaw of Chef’s Garden Catering & Events.

The third course: Blue crab and cobia with Benton’s ham, sweet corn, coconut foam, sea bean, and basil.

A sweet ending of sorghum angel cake with Meyer lemon curd and brown butter meringue paired with the “Cashew Later” cocktail, comprised of rum, pisco, house cashew orgeat, Cointreau, fresh pressed ginger, lime, pineapple, cinnamon, and sweet cashew foam.