Bay Breeze Patio recently announced the panel of honorary judges for the Fourth Annual Eggs on the Beach Cooking Competition, which will be held at Seascape Resort on September 30, 2017. More than 30 cook teams will be competing for cash, prizes and the coveted judges’ trophies.
A team of culinary experts with diverse backgrounds will serve as this year’s honorary judges.
Participating judges include; Chef Shane Quinlan, the Chef de Cuisine at Emeril’s Coastal Italian; Chef Giovanni Filippone of Vue on 30A; Chef Dominic Damiano, Clemenza’s, Fat Clemenza’s and Mama Clemenza’s; Author Mary Kay Andrews, The Beach House Cookbook; and Chef Dan Pettis, One 20 Modern Bistro and Fuel.
“We’re excited to partner with culinary experts from around the region to judge the cook teams’ culinary presentations,” said Wayne Paul, co-owner for Bay Breeze Patio. “We enjoy seeing the creativity and the diversity of dishes, which range from meats to veggies to seafood and desserts.”
Each cook team is provided a Big Green Egg smoker/grill to prepare their creations. Attendees AT the event will be tasters and given tickets to vote for their favorites, resulting in the “People’s Choice Awards.”
In addition, Knob Creek is hosting a competition for bites that incorporate Knob Creek Bourbon Whiskey.
In conjunction with the above competitions, the team of honorary judges will judge each bite based on flavor, creativity, and presentation to award the esteemed judges’ trophies.
Shane Quinlan is the Chef de Cuisine at Chef Emeril Lagasse’s newest restaurant, Emeril’s Coastal Italian located in Grand Boulevard at Sandestin. Born and raised on the Florida Panhandle, Quinlan began cooking at age 14 and later attended culinary school at Johnson & Wales University in Charleston, South Carolina. Upon graduating, Chef Quinlan trained in the San Francisco Bay area with Westin Hotels & Resorts and Mirassou Winery before returning to Florida, where he accepted a Sous Chef position at Marina Café in Destin. Chef Quinlan sharpened his skills over the years with organizations, including Sandestin Golf & Beach Resort, Tommy Bahama Restaurants, the PGA TOUR, and St. Joe Club & Resorts. Today, Chef Quinlan works closely with Chef Lagasse to create a menu that celebrates the fresh seafood and remarkable local ingredients found on the Emerald Coast.
Chef Giovanni (Gio) Filippone
Local contestant on FOX’s Hell’s Kitchen (season airs Sept. 29, 2017) and Executive Chef at Vue on 30A, Chef Giovanni (Gio) Filippone brings a diverse culinary background and appreciation for culinary creativity. Born in 1970 in Givet, France, Chef Filippone immigrated with his family to Bayonne, New Jersey when he was just 10 years of age. He attended the Culinary Institute of America in Hyde Park, New York and completed the chef program in 1997. Over the years, he has worked in different restaurants, steakhouses and hotels in New England, and moved to the Gulf Coast in the mid-2000’s. In 2009, Chef Filippone was a participant on Season 5 of Fox’s Hell’s Kitchen, and secured a spot in the top six contestants. He recently returned to the show for a second chance to earn the top spot. Today, he incorporates his experiences into creating seasonal menus for Vue on 30A that blend American northern, southern, and Italian cuisine with the freshest ingredients available.
Chef Dominic Damiano
Accompanying Chef Filippone is Chef Dominic “Dom” Damiano, owner of Fat Clemenza’s. Damiano’s family roots trace back to Sicily—two small towns east of Palermo, Altavilla Milicia and Bagheria—and Chicago, where he grew up in neighborhood restaurants and at home with his family’s meals. In 2006, Chef Damiano and three partners, Chris Damiano, Mimmo LaInnusa and Saverio Jacovelli, turned a failed Destin restaurant into Fat Clemenza’s, which has earned “Best of the Emerald Coast” honors many years. In April of 2011, Damiano branched out by opening Clemenza’s at Uptown Station in Fort Walton Beach. Most recently, he teamed up with his wife, Tammy, to open Mama Clemenza’s European Breakfast in Miramar Beach, which is renowned for Mama’s Famous Cappuccino and her popular Croque Madame.
Born and raised in Northwest Florida, Chef Dan Pettis began his cooking career at age 13 with a summer job. Like most young aspiring chefs, he started washing dishes and learning by the sidelines. During his career, he has worked alongside famed chefs including Chef Tim Creehan, sushi chef Roy Villacrusis, and Chef Konrad Jochum of the Boatyard Restaurant. In 2009, Chef Pettis opened his own restaurant, One 20 a Modern Bistro, in Niceville. The bistro features simplistic seaside inspired fusion cuisine, drawing on Chef Pettis’ Southern roots, South Florida schooling, and worldly travels. Last year, he opened a second Niceville restaurant, Fuel at North Light.
Mary Kay Andrews
Rounding out the team of judges is Author Mary Kay Andrews. A native of St. Petersburg, Florida, she received a B.A. in journalism from The University of Georgia and was a newspaper reporter for 14 years. The last ten years of her career were spent as a features reporter for The Atlanta Journal-Constitution.
The perennial New York Times bestselling Author and “Beach Read Queen”, Andrews recently authored a cookbook full of her favorite recipes. From cherry balsamic-glazed lamb chops and bacon-kissed green beans to buttermilk-brined fried chicken and barbecue pork on the Big Green Egg, the cookbook is filled with delicious, easy-to-prepare, coastal recipes.
The competition will be complemented by live music by Chris Alvarado, ENCO Sports Zone, kids’ activities, and a cash bar with beer, wine and sodas.
All proceeds from Eggs on the Beach benefit Fisher House of the Emerald Coast and Food For Thought. Advance tickets are $32.50/adult and $13.50/children (age 11-17) and free for kids 10 and under. Tickets will be $40/adult and $16.50/child at the gate.
