The fourth annual Eggs on the Beach, official Big Green Egg festival, drew record participation and resulted in some big winners.
The popular event, presented by Bay Breeze Patio, celebrated foods cooked on the Big Green Egg. On Saturday, September 30, more than 30 cook teams competed, presenting their best recipes on a beautiful Saturday at Seascape Resort.
Beauchamp Commercial was awarded the Judges First Place Trophy and Saltwater Restaurant Group earned first place Tasters’ Choice Award. The Air Commando Association was the top non-profit team winner.
“We are proud of all the cook teams. They really ‘wowed’ us with their creative dishes,” said Susan Kiley, host of Eggs on the Beach and Co-Owner of Bay Breeze patio. “Congratulations to all our winners. These teams put a lot of thought and creativity into these recipes and it showed.”
Distinguished chefs from area restaurants and a cookbook author represented the group of honorary judges who awarded trophies based on flavor, presentation, and creativity.
Beauchamp Commercial earned the Judge’s first place Judges’ Award Trophy for their Trigger Fish tacos with homemade mango slaw. The Gulf on Okaloosa Island earned the second-place trophy with their smoked brisket with fig BBQ, pickled peppers, and coriander, and Smokin’ Nuts earned the third-place trophy for Hal’s Pork ‘N Beans with Knob Creek Bourbon, bacon, peach, and sweet onion beans topped with smoked pork belly.
The Tasters’ Choice Award was presented to Saltwater Restaurant Group for their sea scallops with smoked marinara sauce, filet mignon with Knob Creek maple-bacon glaze and Kentucky Mule with Knob Creek Bourbon. Second place Tasters’ Choice Award went to InDyne-RT&T who prepared grilled oysters and grilled shrimp with Cajun BBQ sauce on a grilled baguette. Earning third place Tasters’ Choice, Beauchamp Commercial served Trigger Fish tacos with mango slaw.
The leading team in the non-profit category was Air Commando Association, earning $3,000 donation toward their cause with their marinated chicken thigh topped with siracha mayo, grilled pineapple and swiss on Naan bread. Earning second place in the non-profit category, the Rotary Club of Destin presented SHISH-KA-KNOBS, chicken skewers with raspberry, habanero and Knob Creek sauce. In third place, Brock lawn & Pest Control earned $1,000 for Fisher House of the Emerald Coast with their coveted pork with pineapple recipe.
The top competitors who infused Knob Creek Bourbon in their recipes were Fort Walton Beach Medical Center and Oxygen4Heroes. The final award was presented to Saltwater Restaurant Group for best décor.
Located on Eglin Air Force Base, the Fisher House provides a “home away from home” for military families during treatment for serious illness or physical/occupational therapy. Food for Thought helps fight food insecurity by providing backpacks filled with healthy snacks for nights and weekends.