10th Annual Eggs On the Beach Cooking Competition Raises $52,000 for Local Non-Profits

We’re excited to announce that the 10^th Annual Eggs on the Beach Big Green Egg Cooking Competition raised an impressive $52,000 for local non-profits. Hosted at Seascape Towne Center on Nov. 2, this year’s EggFest featured a diverse array of deliciously creative bites presented by 25 cook teams. Bites ranging from desserts to shrimp, ribs, venison, pork belly, brisket, sausage, and chicken were presented to tasters and judges to earn cook teams a spot in the winners’ circle. This year, eight winning teams took home cash, prizes and bragging rights from the commemorative competition.

Proceeds from the event are presented to the non-profit cook teams and the remainder is divided between the two benefiting charities, Food for Thought and Fisher House of the Emerald Coast. This year, both received a $22,000 donation to support their mission. In addition, non-profit teams competed for Taster’s Choice Awards and were awarded cash prizes totaling $8,000.

With the addition of the Tony Chachere’s category and the continuation of the best Angels Envy bite category, we had more categories for cook teams to compete in than ever before!

In First Place, Food for Thought earned top spot and an additional $3,500 donation for their bite “The 5 Swine.” Partnering with John O’Neil (aka Dude Food Fire), the Food For Thought Team served a smoked, braised and roasted belly of swine paired with 4 cheese Tony C’s macaroni and cheese, along with Chef Kara’s Chocolate Bourbon Pecan Pie topped with Salted Caramel Bourbon sauce, 7-year balsamic drizzle and a maple peppercorn finish. In second place, the Heritage Museum of Northwest Florida earned $2,500 for their smoked riblet created in partnership with culinary team at the Pallet Bar & Grill in Fort Walton Beach. In third place, Healing Paws for Warriors earned $2,500 for their bite, Tony Chachere’s rubbed pork belly and brown sugar bread pudding, created by Swiftly Catered.

Taster’s top picks earned the top three cook teams a Big Green Egg. Protecting last year’s first place title, “Keggs Over Easy” returned to earn the most taster votes and a Large Big Green Egg for their Texas Twinkies jalapeno bites and Angels Envy Texas Tea. In second place, Captain’s Choice returned and served their smoked brisket bite to win a medium size Big Green Egg. Saltwater Restaurants earned the third most votes for their smoked shrimp and tomato basil soup with grill cheese paired with bourbon smoked pineapple smash and were awarded a Mini-Max Big Green Egg.

The cook teams also presented their inspiring creations to five honorary judges who ranked bites on taste, appearance and creativity. This year’s panel of celebrity chefs included Celebrity Chef and Restauranteur, Tim Creehan of Cuvee 30A; Chef Fleetwood Covington of Seagar’s Prime Steaks & Seafood; Chef Jack McGuckin of Bijoux; Chef Ignacio Bernal of Vintij Wine Boutique; and Chef Camille Withall of George’s in Alys Beach.

Earning first place Judge’s Trophy was the Sea Market Team for their Tony Chachere seasoned local red snapper with honey bourbon glaze and smoked Southern Peach cobbler. In second place, Swiftly Catered for Healing Paws for Warriors earned a Judge’s Trophy for their Tony Chachere’s rubbed pork belly & brown sugar bread pudding. In third place, Saltwater Restaurants earned a Judge’s Trophy for their smoked shrimp and tomato basil soup with grill cheese.

Teams had the opportunity to infuse Angels Envy Bourbon into their recipe and compete for the Best Angels Envy Bite. Earning first place and a barrel head and bottle of Angels Envy Bourbon was the brown sugar bread pudding with roasted apple and Angels Envy crème angalise bite presented by Swiftly Catered for Healing Paws for Warriors. In second place, team “It’s a Write Off” shined with their shrimp with Angels Envy infused sauce. In third place, Food for Thought’s Chef Kara’s Chocolate Bourbon Pecan Pie topped with Salted Caramel Bourbon sauce, 7-year balsamic drizzle and a maple peppercorn finish.

Last but certainly not least, teams had the opportunity to infuse Tony Chachere seasonings and compete for best “Tony C” bite. Earning first place for their Tony Chachere seasoned smoked shrimp and tomato basil soup with grill cheese was Saltwater Restaurants. In second place, the Sea Market won for their Tony Chachere’s seasoned local red snapper with a honey bourbon glaze. In third place, Food for Thought lad by John O’Neil of Dude Food Fire won for their Tony Chachere’s seasoned, smoked, braised and roasted belly of swine paired with 4 cheese Tony C’s macaroni and cheese.

Eggs on the Beach’s non-profit partners provide important volunteer support during the event, and split the proceeds. The Fisher House of the Emerald Coast’s donation will help the organization fund its mission to provide a home away from home for military families during medical treatment. Food for Thought’s donation will support their mission of fighting childhood hunger and food insecurity among students in Walton and Okaloosa Counties. Since its inception in 2013, Eggs on the Beach has donated more than $347,000 to local nonprofits.

Due the unwavering support from our cook teams, sponsors, volunteers, staff and tasters, the 10^th annual event was our best yet. It’s such an honor to write checks to these deserving non-profits, serving the needs of our community.

For those who have considered purchasing a Big Green Egg, a limited number of Demo Eggs, which were used during the competition, are still available at a discounted price. Call us at 850-269-4666 for details.

by baybreeze on December 4, 2024 - Categories: Events - Comments: 0

Honorary Chefs Announced for 10th Annual Eggs on the Beach Cooking Competition, Nov. 2

The 10th Annual Eggs on the Beach Big Green Egg Cooking Competition returns to Seascape Towne Center on Nov. 2 and will be welcoming more than 20 cook teams competing for cash, prizes and coveted Judge’s Trophies. This year’s honorary judges include chefs representing some of the most beloved and award-winning local restaurants that feature fresh, innovative local cuisine. This year’s distinguished panel of chefs includes returning honorary judges, Celebrity Chef and Restauranteur Tim Creehan of Cuvee 30A, and Executive Chef of Bijoux Jack McGuckin. New to the panel of distinguished chefs, the event welcomes Chef Fleetwood Covington of Seagar’s Prime Steaks & Seafood, Chef Ignacio Bernal of Vintij’ Wine Boutique and Chef Camille Withall of George’s.

“We’re thrilled to bring together this group of incredibly talented and award-winning chefs to judge the 10^th year of our community cooking competition,” said Susan Kiley, co-owner of Bay Breeze Patio and event co-founder. “It has been incredible to watch our cook teams out do themselves year after year. They always bring their ‘A-game’ and we know this commemorative year will bring out their best.”

Owner of Cuvee 30A, Celebrity Chef Tim Creehan returns to judge the 10^th anniversary of Eggs on the Beach. Chef Creehan’s Louisiana roots make him well-suited to evaluate the breadth of bites, especially those infusing Tony Chachere’s seasonings. As the owner of Florida’s Cuvee 30A restaurant located at 30Avenue, Chef Creehan is garners many monikers including FRLA Restauraneur of the Year, Certified Executive Chef, entrepreneur, author, teacher, inventor, and community steward supporting many local causes. Chef Creehan will be joined by four other local culinary powerhouses.

Returning for an encore judging performance, Chef Jack McGuckin of Bijoux will weigh in on the judges winning bites. As the Executive Chef at Bijoux, Chef McGuckin specializes coastal French cuisine with a New Orleans Flair. From Best of the Emerald Coast to Florida Trend Golden Spoon Winner to Wine Spectator Award of Excellence since 2011, Chef McGuckin’s focus is on using fresh local ingredients to create innovative dishes paired with Bijoux’s extensive wine list. Chef McGuckin grew up in Abita Springs, Louisiana and his Louisiana heritage will serve him well with this year’s Louisiana-influenced bites using Tony Chachere’s creole seasonings.

New to judging the Eggs on the Beach Cooking Competition is the Executive Chef of Seagar’s Prime Steaks & Seafood, Chef Fleetwood Covington.. With a background as a professional concert pianist in Europe, Covington’s journey to become Executive Chef underscores his relentless determination and culinary prowess. As Executive Chef of Seagar’s, Covington continues to lead with passion and innovation. Covington will join the honorary judging panel help it soar to new culinary heights.

Joining the panel of honorary judges, Chef Ignacio Bernal, executive chef at Vintij Wine Boutique, will bring a fresh perspective to the Cooking Competition. Chef Ignacio works with many local farmers and food purveyors along the Gulf Coast to ensure Vin’tij offers the freshest seafood and produce available and continuously strives to diversify the Vin’tij menu with unique dishes that complement their expansive wine list. His expertise in pairings will be helpful judging teams with an Angel’s Envy drink pairing with their bite.

As a notable female chef in South Walton, Chef Camille Withall, executive chef at George’s, will join the honorary group of judges. Chef Withall grew up in Manila, Philippines and was destined to work in the culinary industry. After an initial career in marketing, she decided to enroll in the culinary arts program at the American Hospitality Academy in Manila, pursuing her passion for food. Moving to South Walton in 2008, Chef Withall enhanced her experience working in kitchens at Sandestin Golf & Beach Resort as well as Restaurant Fire in Grayton Beach and now as Executive Chef of George’s. She will bring an international perspective to judging this year’s competition.

The festival will be enhanced with live music by the Black Eyed Blonde duo, Becca and Dan Collins, along with flat screen TVs at the Tiki Bar airing the day’s most popular college football games. Beer, wine, cocktails, water and sodas will also be available for purchase at the Tiki Bar. Tasters may also participate in drawings for a chance to win a Mini-Max Big Green Egg as well as products and gift certificates from area businesses.

The annual cooking competition will feature a mix of cook teams, ranging from backyard grillers to local restaurants to non-profit organizations, presenting a variety of dishes from meats and seafood to veggies and desserts cooked on the Big Green Egg for the benefit of two local non-profits. Proceeds from the event benefit The Fisher House of the Emerald Coast and Food for Thought. Providing a home away from home for military families during medical treatment, Fisher House of the Emerald Coast serves those who have served our country. Fighting food insecurity among area students, Food for Thought provides backpacks filled with healthy foods to students in need.

The community is invited to taste the amazing results of cooking on the Big Green Egg while supporting area non-profits. Only a few cook team spots remain and taster tickets are on sale now ($50 in advance; $60 day of). Learn more and sign up at www.EggsontheBeach.com.

by baybreeze on October 22, 2024 - Categories: Events - Comments: 0

Taster Tickets On Sale for 10th Annual Eggs On the Beach Cooking Competition, Nov. 2 – Partnership with Tony Chachere’s Seasonings and Angel’s Envy Brings More Categories & Samples

Tickets are on sale now for the 10^th Annual Eggs on the Beach Big Green Egg Cooking Competition, Nov. 2, at Seascape Towne Center in Miramar Beach. For the commemorative year, the festival has partnered with two well-known brands—Tony Chachere’s Seasonings and Angel’s Envy—to enhance the cooking competition.

The partnership provides more categories for cook teams to compete, and more opportunities for tasters to sample delicious bites and beverages. Cook teams will be smoking, grilling and baking their favorite dishes on the Big Green Egg while tasters sample the delicious bites and vote for their favorites, while supporting two local causes—Fisher House of the Emerald Coast and Food for Thought.

By incorporating Tony’s famous creole seasonings, cook teams will have the opportunity to compete in a new category and tasters will enjoy the flavorful Louisiana influence at the 2024 event. Each team will receive a variety pack of the Tony Chachere’s Seasonings and are encouraged to experiment with recipes that incorporate Tony’s blend of flavorful spices.

Back by popular demand, the Angel’s Envy Team will have a booth and present bourbon and craft cocktail samples. Cook teams may also incorporate Angel’s Envy into their bite and compete in the Angel’s Envy bite category. In addition, cook teams are invited to delight tasters with creative cocktails as well. Previous winners, Saltwater Restaurant Group, has impressed tasters with their Bourbon Smoked Pineapple Smash and Bourbon Smoked Orange Smash in year’s past.

In addition, Abita Brewery is returning for their 10^th year as the cook team beer sponsor and will also present samples of their new brews, including Beeracuda Lager, Strawberry Lager and Blueberry Wheat, for tasters (21+) to try. The popular craft beers, brewed at their brewery Covington, Louisiana, will be served from Kombi Keg 30A’s vintage VW van. The Abita Brewing Company has been producing craft beers for nearly three decades and has become an annual favorite at Eggs on the Beach.

The community is invited to taste the amazing results of cooking on the Big Green Egg while supporting area non-profits. Taster tickets are on sale now ($50 in advance; $60 day of). Learn more and purchase tickets at www.EggsontheBeach.com.

by baybreeze on October 10, 2024 - Categories: Events - Comments: 0

Cook Team Registration Open for the 10th Annual “Eggs On the Beach”, Nov. 2 at Seascape Resort

CALLING ALL COOK TEAMS! Eggs on the Beach Big Green Egg Festival is returning to Seascape Resort Nov. 2, 2024, and cook team registration is now open!

The 10^th Annual “Eggs on the Beach” Cooking Competition will be held on Saturday, Nov. 2, from 10 a.m. to 1 p.m. at Seascape Resort in Miramar Beach and showcase the delectable results of cooking on a Big Green Egg. Voted “Best Local Annual Event” three times by the readers of VIP Destin Magazine, Eggs on the Beach has earned a reputation as one of the most fun, cook-friendly competitions in the Southeast.

Cook teams are invited to show off their skills by creating bite-size portions of their favorite recipes to be judged by the public as well as honorary judges. Each team of up to six is provided use of a large or extra-large Big Green Egg to use during the competition. Teams vie for votes to earn bragging rights and compete for prizes, including the grand prize, a brand new large Big Green Egg. Non-profit cook teams will compete to earn a cash donation toward their cause. In addition, honorary judges will evaluate bites based on taste, presentation and creativity and award Judges’ Trophies to their top picks.

Our goal is to host the most fun, cook-friendly competition in the region while giving back to our local community. This EGGcellent annual event benefits two local charities–the Fisher House of the Emerald Coast and Food for Thought. Located on Eglin Air Force Base, the Fisher House provides a “home away from home” for military families so they can be together during treatment for
serious illness or physical/occupational therapy. Based in Santa Rosa Beach, Food for Thought provides backpacks filled with healthy, easy-to-prepare foods for students who are dependent on free or reduced school meals.

For those who have considered owning a Big Green Egg, Demo Eggs, which will be used during the event, will be sold in advance with nest (metal stand) and plate setter for a discounted price. Both large and XLarge Eggs will be sold and all come with a limited lifetime warranty. Demo Eggs can be picked up after the event.

Cook team registration is $50 for a team of six and each team member will receive a commemorative t-shirt and Wayne’s Get Grillin’ Rubs. Cook team fees are waived for non-profit cook teams, which are competing for a cash donation toward their cause.

Taster tickets are also on sale now with special advance pricing of $50/adult, $15/child (age 11-17) and kids 10 and under are free. Sponsorships are also available. To learn
more or to register a cook team or purchase a taster ticket, visit www.EggsontheBeach.com or call 850-269-4666.

by baybreeze on July 6, 2024 - Categories: Events - Comments: 0

Spring Anniversary & Sales Event, March 22-23, 2024

Join us as we celebrate our 20th year creating outdoor dreams. We invite you to stop by to meet the experts, take advantage of spring sales, enjoy grilling demos at the outdoor kitchen and gain ideas for your backyard refresh this spring. Discounts available on premium outdoor furniture brands, including:

Berlin Gardens

BeachCraft

Castelle

EC Woods

Jensen Leisure

Lane Venture

Lloyd Flanders

POLYWOOD

Ratana

Seaside Casual

Summer Classics

Sunset West

Tropitone

Improve Your Grill Game!

Special offers and demonstrations on DELTA HEAT & FIRE MAGIC Premium Grills

We’ll have grilling experts and special pricing on premium grill brands, including Delta Heat and Fire Magic. Join us for grilling demonstrations and to talk grills and outdoor kitchens. Whether you’re interested in a Big Green Egg, a gas grill or an electric grill, we love talking about the benefits of each. From grill technology and accessories to grilling tips and favorite recipes to where to buy the best premium meats, our Grill Master Wayne and brand experts are ready to answer your questions.

Special thanks to all of our friends and customers who have supported us over the last two decades! We invite everyone to come out and join us for special celebration. Our showroom is located at 34 Forest Shore Drive, Miramar Beach (across from Seascae Resort). Let us help you create your outdoor dreams.

by baybreeze on March 4, 2024 - Categories: Events, Recent Blogs - Comments: 0

9th Annual Eggs On the Beach Cooking Competition Raises $44,500 for Local Non-Profits, including Food for Thought & Fisher House of the Emerald Coast

The 9^th Annual Big Green Egg cooking competition, Eggs on the Beach, raised $44,500 for local non-profits. The event, which was held Oct. 14 at Seascape Towne Center, featured a diverse array of deliciously creative bites, including alligator, venison and lamb creations. Presented by Bay Breeze Patio, Eggs on the Beach hosted 22 cook teams competing for cash, prizes and trophies. Proceeds from the event were then divided between the winning non-profit cook teams and the two benefiting charities, Food for Thought and Fisher House of the Emerald Coast. This year, both received an $18,500 donation to support their mission.

The non-profit cook teams were awarded a cash donation toward their cause. This year’s nonprofit winners with most taster votes were first place: Healing Paws for Warriors partnered with Swiftly Catered presenting a Trinidad Spice Pork Tenderloin, Bourbon Caramel Balsamic Apple with a Grilled Pear Cobbler with Sweet Potato Pone Cake with Candied Pecans & Bourbon Cane Syrup, which earned the nonprofit $3,500; In second place: South Walton Academy The Eggstras presented Bacon Wrapped Venison with Banana Pepper, which earned a $2,500 donation; and securing third place: The Brotherhood of Distinguished Gentleman: Walton County Juvenile Justice presented Smoked Brisket on Biscuit with Pickled Onion, which allowed them to achieve $1,500 for their nonprofit. These nonprofits earned bragging rights and a cash donation toward their causes.

The diverse bites cooked on the Big Green Egg ranged from fresh seafood and smoked meats to cajun delicacies and desserts. The first-place winner was ‘Keggs Over Easy, earning the most taster votes and a Large Big Green Egg for their Texas Twinkies jalapeno bites and Angels Envy Texas Tea! Two teams tied for second place: Saltwater Restaurants who presented Smoked Gulf Shrimp and Pineapple with Angels Envy Teriyaki Glaze and Bourbon Smoked Pineapple Smash, while Team Indyne & RT&T Technology, who presented Cajun Gulf Shrimp and Sausage with Angels Envy Remoulade and Angels Envy dessert paired with Angels Envy Stone Fence Cocktail both earned a second place a medium Big Green Egg. In third place, Captain’s Choice presented Smoked Brisket, and was awarded a Mini-Max Big Green Egg.

The cook teams also presented their inspiring creations to five honorary judges who ranked bites on taste, appearance and creativity. First place Judge’s Trophy was awarded to Kegs Over Easy for their Texas Twinkies; Second place Judge’s Trophy was presented to Brotherhood of Distinguished Gentleman: Walton County Juvenile Justice for their smoked brisket, and third place Judge’s Trophy was awarded to Nice Racks for their BBQ Sandwich Shot. The judge’s also presented an honorable mention to Brock cooking for the Fisher House for their Bourbon Honey Glazed Smoked Sausage Gravy & Biscuits. Honorary judges included Chef Jude Tauzin, corporate chef for Tony Chachere’s (Acadia, LA); Chef Dan Dederous, corporate chef for Hilton Sandestin; Nikki Nickerson, founder of Cowgirl Hospitality Group; Carrie Honaker, Florida Food & Travel Writer; and Chef Chad Donelson of Bitterroot.

Teams had the opportunity to infuse Angels Envy Bourbon into their recipe and compete for the Best Angels Envy Bite. Earning first place and a barrel head and bottle of Angels Envy Bourbon was the Sea Market for their dessert bite. Food For Thought team earned second place and Florida Q was awarded third place for their Angel Envy bite. Shaun Cooper and Nick Hogan presented the awards as well as served samples of Angels Envy Bourbon neat and infused in craft cocktails.

Eggs on the Beach benefits The Fisher House of the Emerald Coast, which provides a home away from home for military families during medical treatment, and Food for Thought, which aims to fight childhood hunger and food insecurity among students in Walton and Okaloosa Counties. Since its inception in 2013, Eggs on the Beach has donated more than $295,000 to local nonprofits.

For those who have considered purchasing a Big Green Egg, a limited number of Demo Eggs, which were used during the competition, are available at a discounted price. View sizes and pricing at EggsontheBeach.com or visit us at the Bay Breeze Patio showroom at 32 Forest Shore Drive, Miramar Beach, Fla.

by baybreeze on November 6, 2023 - Categories: Events, Recent Blogs - Comments: 0

Honorary Judges Announced for 9th Annual Eggs on the Beach, Oct. 14

Returning to Seascape Towne Center on Oct. 14, Eggs on the Beach will unite grilling enthusiasts in healthy competition. Each year, cook teams vie for the Taster’s Choice Awards and a chance to win a Big Green Egg. But serious bragging rights are achieved with the coveted Judge’s Awards, in which cook teams compete for recognition by a distinguished panel of honorary judges.

The 2023 panel of culinary experts ranges from Tony Chachere’s Corporate Chef to a Michelin restaurant-trained chef to a local restauranteur and a contributing food writer. With their diverse backgrounds and expertise, each judge will evaluate bites based on taste, creativity and presentation.

This year’s honorary judges include: Chef Jude Tauzin, corporate chef for Tony Chachere’s from Lafayette, LA; Chef Dan Tederous, corporate chef for Hilton Sandestin; Nikki Nickerson, founder of Cowgirl Hospitality Group; Carrie Honaker, Florida Food & Travel Writer for Bon Appetit, Food & Wine, and Wine Enthusiast, among others; and Michelin restaurant-trained Chef Chad Donelson, executive chef of Bitterroot. Here’s a glance at their diverse backgrounds…

Jude Tauzin, Corporate Chef for Tony Chachere’s Creole Foods

Chef Jude Tauzin attended Johnson & Wales University in Charleston, S.C., graduating in Culinary Arts. He returned to his hometown (Opelousas, La.) and went to work for Tony Chachere’s Creole Foods, testing recipes for the Second Helping cookbook. Tauzin later accepted the Sous Chef position at Charley G’s in Lafayette, before moving to Atlanta to help open Comeaux’s Louisiana Bar & Grill as Executive Chef. Over the years, he’s worked at acclaimed restaurants throughout Louisiana, Georgia, and Texas. In 2012, Chef Tauzin returned to Tony Chachere’s Creole Foods as Corporate Chef. Tauzin is active in the Acadiana Chapter of the American Culinary Federation and supports numerous charitable events throughout the year.

Chef Dan Tederous, Executive Chef Hilton Sandestin Beach Golf Resort & Spa

Named executive chef at Hilton Sandestin Beach Golf Resort & Spa in 2021, Dan Tederous oversees the property’s culinary outlets and event dining programs. Tederous leads efforts in creating and implementing standard, seasonal, and special holiday menus consisting of quality ingredients and coastal resort favorites. After graduating from the University of Georgia with a degree in Business Communications, Tederous discovered his passion for cooking while working at a fine-dining restaurant outside of Atlanta. Recognizing his talent, the executive chef of the restaurant offered Tederous his first job as sous chef. Over the last 20 years, Tederous has enhanced his culinary experience by serving as chef de cuisine at Delmonico Steakhouse in Las Vegas, Nevada; executive sous chef at Mauna Kea Resort in Waimea, Hawaii; and banquet chef at Four Seasons Hualalai in Kona, Hawaii.

Nikki Nickerson, Founder of the Cowgirl Hospitality Group

Nikki Nickerson is a serial entrepreneur that loves farm-to-table cuisine, an amazing glass of wine, and bringing people together. She is the founder of the Cowgirl Hospitality Group, which includes Cowgirl Kitchen in Rosemary Beach, Cowgirl Kitchen West in Blue Mountain Beach, CK’s Feed & Supply in Rosemary Beach, Blue Mabel Restaurant and Bar in Blue Mountain Beach, and Southern Belle Catering – all known for comforting, delicious food and an experience that will keep you coming back. Nikki goes against the grain in a male-driven industry. She made “kick back cuisine” a thing. She’s a fearless leader. She’s strong, she’s driven, and she embraces her grit that made the Cowgirl dream a reality. In 2019, Nikki was selected as a James Beard Fellow. She believes in gathering, breaking bread, sharing wine, and spending time with people.

Carrie Honaker, Food & Travel Writer

Carrie Honaker is a Florida-based food and travel writer who is not sure where she will land next, but it will involve messy eating, a spicy Tempranillo, and finding the local farmers market. She has hauled oyster cages off the Forgotten Coast of Florida, harvested indigenous crops with the Abenaki Tribe in Vermont, learned to make beef patties from a Jamaican auntie, made Guavaberry Liqueur with a 7th generation distiller on St. Maarten, and stomped cacao pods in Grenada. She writes about food, drink, travel, and culture for Bon Appetit, Conde Nast Traveler, Wine Enthusiast, Southern Living, Travel + Leisure, Food & Wine, and many more.

Chef Chadwick Donelson, Executive Chef of Bitterroot
An exceptional meal is a combination of a thousand different decisions. Much in the same way a great chef is a blend of all the experiences he’s had along on the way. Chef Chadwick puts the very essence of every award-winning restaurant he’s been a part of into everything he creates. Bitterroot’s menu is a direct reflection of his story. His humble beginnings helping out around his local bingo parlor led to him serving on the opening team for Jim Shirley’s The Bay restaurant. From there he relocated to the DC area to work at a collection of 1-Star Michelin Restaurants that grew to achieve 2-, 3- and 4-star Michelin ratings. Today Chef Chadwick enjoys creative liberties at Bitterroot serving up the freshest foods in new and unexpected ways.

These culinary experts will mix and mingle with the crowd tasting each team’s creative bite and judging it based on taste, creativity and presentation to award this year’s Judge’s Trophy winners.

Make plans to attend the 9^th Annual Eggs on the Beach Cooking Competition, Oct. 14 at Seascape Resort. Learn more, register a cook team or purchase taster tickets at EggsontheBeach.com. (TIP: Save on service fees by purchasing your taster ticket with cash or check at Bay Breeze Patio, 32 Forest Shore Drive, Miramar Beach (across from Seascape Resort).

by baybreeze on September 6, 2023 - Categories: Events, Recent Blogs - Comments: 0

Cook Team Registration Open for the 9th Annual Eggs On the Beach

SAVE THE DATE: OCTOBER 14, 2023

Big Green Egg Fest, Eggs on the Beach, at Seascape Resort

Cook team registration is now open for the 9^th Annual “Eggs on the Beach” EggFest Cooking Competition on Saturday, Oct. 14, from 10 a.m. to 1:30 p.m. at Seascape Resort in Miramar Beach. As one of the official Big Green Egg Festivals held around the country, Eggs on the Beach has earned a reputation as one of the most fun, cook-friendly competitions in the Southeast.

We have enjoyed growing this annual cooking competition over the past eight years, and are humbled by the outpouring of support and positive feedback for the annual event.

The event is made possible through the amazing talent and efforts of our cook teams. We’re extremely grateful for their hard work and are looking forward to welcoming back our previous participants as well as first-time competitors. In addition, we’re excited to add a new category this year—a Kids Competition!

Cook Teams are invited to create bite size portions of their favorite recipes to be judged by the public as well as honorary judges. Each team of up to six is given a large or extra-large Big Green Egg to use during the competition. Bay Breeze Patio provides the lump charcoal, fire starter, table, and tent. Tasters vote for their favorites, as teams vie for bragging rights and prizes, including the grand prize, a brand new large Big Green Egg. In addition to the People’s Choice Awards, Cook Teams may compete for Judge’s Awards, and Non-profit Teams Awards, which includes a donation toward their cause.

New to this year’s event, Eggs on the Beach will include a Junior Chefs Competition. Open to five youth cook teams, the junior cook team category will allow young chefs, ages 8-14, an opportunity to showcase their talents and compete for the grand prize—a Mini-Max Big Green Egg. Second and third place runners up will receive a grilling tool set and all winners will be recognized with a medal and bragging rights. Junior Cook Teams may include up to five young chefs and one adult chef per team, and will present their bite to the honorary judges who will evaluate each bite based on taste and presentation.

Eggs on the Beach benefits two local charities–the Fisher House of the Emerald Coast and Food for Thought.

For those who are interested in owning a Big Green Egg, demo Eggs, which will be used during the event, will be sold in advance with nest (metal stand) and plate setter for a discounted price. Both large and XLarge Eggs will be sold and all come with a limited lifetime warranty and a complementary ticket to attend Eggs on the Beach. Demo Eggs can be picked up after the event, between 3-4 p.m. on October 14.

Cook team registration is $50 for a team of six and each team member will receive a welcome bag, including a commemorative t-shirt and Wayne’s Get Grillin’ Rubs. Youth Cook Team registration is $25 and includes welcome bag for each participant. Cook team fees are waived for non-profit cook teams, which are competing for a cash donation toward their cause. Teams can register online at EggsontheBeach.com, or to avoid online fees, register in-person at Bay Breeze Patio (32 Forest Shore Drive, Miramar Beach, Fla.).

Taster tickets are also on sale now with special advance pricing of $45/adult, $15/child (age 11-17) and kids 10 and under are free. Sponsorships are also available. To learn more or to register a cook team or purchase a taster ticket, visit www.EggsontheBeach.com or call 850-269-4666.

by baybreeze on June 14, 2023 - Categories: Events, Recent Blogs - Comments: 0

8th Annual Eggs On the Beach Cooking Competition Raises $45,000 for Local Non-Profits, including Food for Thought & Fisher House of the Emerald Coast

We’re excited to announce that the 8^th Annual Big Green Egg cooking competition, Eggs on the Beach, raised $45,000 for local non-profits. The event, which was held Oct. 15 at Seascape Towne Center, served up a diverse array of deliciously creative bites. We were proud of the 20 cook teams who brought their A-game and served incredible culinary creations. Proceeds from the event were divided between the winning non-profit cook teams and the two benefitting charities, Food for Thought and Fisher House of the Emerald Coast. This year, they both received a $19,500 donation to support their mission.

Non-Profit Winners

First Place: Healing Paws for Warriors cooked by Swiftly Catering who presented a Korean Brisket burnt end with pickled veggies bite (prize: $3,000 donation);

Second Place: The Eggstrahs cooking for South Walton Academy won for their bacon bites (prize: $2,000 donation)

Third Place: Food for Thought for their handmade meatballs and earned the organization (prize: $1,000 donation).

Judge’s Award Winners

Thanks to our five honorary judges who ranked bites on taste, appearance and creativity. Judges included the Texas barbecue spice creator of Dude Food Fire

Chef John O’Neil, award-winning Chef Al Massa of Brotula’s Seafood House, private Chef Kali Davis, Seagar’s Prime Steakhouse General Manager Michael McIntosh,
and freelance food writer Abigail Abesamis Demarest.

First Place: Sea Market for their pork and fish combination of Knob Creek marinated smoked pork belly with smoked gouda mac-n-cheese and smoked Scottish Salmon with a passion fruit reduction;

Second Place: InDyne & RT&T for their bacon wrapped Gulf-shrimp and homemade banana pudding with sweet Knob Creek Bourbon drizzle;
Third Place: Brock Pest Control for Fisher House of the Emerald Coast for their Beef Tenderloin Medallions with smoked mashed potatoes, and smoked cobbler with ice
cream.

Taster’s Choice Award Winners

From appetizers to main courses to desserts, cook teams demonstrated the diverse cooking capability of the Big Green Egg. This year’s Taster Choice Award Winners, included

First Place: K’Eggs Over Easy for Texas Twinkies and Knob Creek Texas Tea;

Second Place: Nice Racks BBQ for their smoked pork bites;
Third Place: InDyne & RT&T for their grilled bacon wrapped Gulf shrimp with Maryland Remoulade Sauce.

Winning Knob Creek Bites

Teams had the opportunity to infuse Knob Creek Bourbon into their recipe and compete in the Knob Creek category as well.

First Place: K’eggs Over Easy,

Second Place: Brock Pest Control for Fisher House of the Emerald Coast,

Third Place: Sea Market.

Proceeds Benefit

Eggs on the Beach benefits The Fisher House of the Emerald Coast, which provides a home away from home for military families during medical treatment,
and Food for Thought, which aims to fight childhood hunger and food insecurity among students in Walton and Okaloosa Counties. Since its inception in 2013, Eggs on the Beach has donated more than $250,500 to local non-profits.

If you’ve thought of owning a Big Green Egg, we invite you visit the Bay Breeze Patio showroom at 32 Forest Shore Drive, Miramar Beach, Fla. Save the date for the 9^th
Annual Eggs on the Beach, Oct. 14, 2023. Learn more at EggsontheBeach.com

by baybreeze on November 10, 2022 - Categories: Events - Comments: 0

Tickets On Sale for 8th Annual Eggs on the Beach Cooking Competition, Oct. 15, at Seascape Resort

Tickets are on sale now for 8^th Annual Eggs onthe Beach Big Green Egg cooking competition returning to Seascape Resort in Mi ramar Beach on Oct. 15, 2022. Presented by Bay Breeze Patio, the garden-party-style event celebrates the delicious results of cooking on the Big Green Egg while benefitting two local charities–the Fisher House of the Emerald Coast and Food for Thought.

The 2022 Eggs on the Beach Festival will be held on the deck overlooking the pond at the Seascape Towne Centre. With the Seascape outdoor tiki bar as the centerpiece and flat screen TVs airing the top college football games, tasters are invited to walk the perimeter sampling delectable bites from a variety of cook teams competing for votes. Live music b Dan Collins and Becca of Black Eyed Blonde, a Knob Creek tasting area, seasonal beer samples from Abita Beer and Grayton Beach Beer Company, and chance to win a mini-Max Big Green Egg.

Taster tickets provide access to the event as well as unlimited bites and five tickets to vote for the “People’s Choice” winner. From backyard grillers to local restaurants to non-profit organizations, cook teams present a wide variety of dishes, ranging from meats and seafood to veggies and desserts, all cooked on the Big Green Egg. Cook teams will be competing in a variety of categories, aiming to impress both judges and tasters. Five honorary judges-Chef John O’Neil of Dude Food Fire, Private Chef Kali Davis, Mike McIntosh of Seagar’s Prime Steakhouse, Chef Al Massa of Brotula’s Seafood House and Forbes Food Writer Abigail Abesamis Demarest- will be in attendance sampling bites to present the coveted Judge’s Award Trophies. Tasters vote for their top 5 bites to determine the “People’s Choice” winners, which gives bragging rights and a brand new Big Green Egg.

Non-profit cook teams will be competing for a donation toward their cause. Last year, four local non-profit cook teams, including Healing Paws for Warriors, South Walton Academy, Sinfonia Gulf Coast and Boys & Girls Club of the Emerald Coast, earned the most taster votes and cash toward their cause.

Proceeds from Eggs on the Beach benefit The Fisher House of the Emerald Coast, which provides a home away from home for military families during medical treatment, and Food for Thought, which aims to fight childhood hunger and food insecurity among students in Walton and Okaloosa Counties. Eggs on the Beach has donated more than $205,500 to local non-profits since its inception in 2013.

For those who have considered purchasing a Big Green Egg, Demo Eggs, which are used during the competition, are available for pre-sale at a discounted price. Demo Eggs are available in Large
or XLarge and come with a nest (metal stand) and plate setter along with a limited lifetime warranty. Demo Eggs are used during the event and will be available for pick-up between 4 – 5 p.m. on October 15.

Eggs on the Beach will take place from 10 a.m. – 1:30 p.m. on Saturday, October 15, 2022. Tickets are $45 in advance and $50 day of the event. For Grill Masters, cook team registration is still open as well. Learn more and purchase tickets at www.EggsontheBeach.com.

###

by baybreeze on September 20, 2022 - Categories: Events - Comments: 0

Cook Team Winners – 7th Annual Eggs on the Beach Big Green Egg Fest

Presented by Bay Breeze Patio, the seventh Annual Eggs On the Beach EggFest was a fun day of delicious competition and smiles that celebrated food and raised awareness and support for non-profits in our community. Held on Oct. 16 at the Seascape Towne Centre, the popular foodie event welcomed more than 600 tasters and volunteers who sampled an array of delicacies cooked on Big Green Eggs by 22 cook teams.

A BIG thanks to all the cook teams, sponsors, volunteers and supporters who made the 7^th Annual Eggs on the Beach possible! And a BIG Congrats to all our cook teams who earned bragging rights and cash/prizes based on their recipe and delicious bite cooked on the Big Green Egg. And the winners are…

Best Bite – Overall

1^st Place: Healing Paws for Warriors

2^nd Place: Saltwater Restaurants

3^rd Place: BECI

Previous image

Next image

Best Bite – Non-Profit Cook Team

1^st Place: Healing Paws for Warriors

2^nd Place: South Walton Academy

3^rd Place: Boys & Girls Club of Emerald Coast

3^rd Place: Sinfonia Gulf Coast

Non-Profit 3rd Place Boys & Girls Club of the EC

Previous image

Next image

Judges Awards:

1^st Place: Brock Cooking for Fisher House of the Emerald Coast

2^nd Place: Blue Angels

3^rd Place: Saltwater Restaurants

Judges Award 1st - Brock for Fisher House

Previous image

Next image

Best Knob Creek Bite

1^st Place: The Eggstras Cooking for South Walton Academy

2^nd Place: BECI

3^rd Place: Get Out My Grill Cooking for Food for Thought

Honorable Mention: Premier Property Group and BBQ Confidential

Bite Knob Creek Bite South Walton Academy

Knob Creek 1st Place The Eggstra's South Walton Academy

Knob Creek Honorable Mention Confidential BBQ

Knob Creek Honorable Mention Premier Properties

Previous image

Next image

Learn more about Eggs on the Beach at EggsontheBeach.com and MARK YOUR CALENDAR to join us on Oct. 15, 2022 for the 8th Annual Eggs on the Beach!

by baybreeze on October 28, 2021 - Categories: Events - Comments: 0

Cook Team Registration Open for the 7th Annual Eggs On the Beach EggFest, Oct. 16

Big Green Egg Fest, October 16, at Seascape Resort

Cook team registration is now open for the 7^th Annual “Eggs on the Beach” EggFest Cooking Competition on Saturday, Oct. 16, from 10 a.m. to 1:30 p.m. at Seascape Resort in Miramar Beach. As one of the official Big Green Egg Festivals held around the country, Eggs on the Beach has earned a reputation as one of the most fun, cook-friendly competitions in the Southeast.

Our cook teams have inspired us to include multiple cooking categories. In addition to the People’s Choice Awards, Cook Teams may compete for Judge’s Awards, Best Bite with Knob Creek, Best Non-profit Teams and Best Decorated Booth.

Cook Teams will create bite size portions of their favorite recipes to be judged by the public as well as a celebrity judge. Each team of up to six is given a large or extra-large Big Green Egg to use during the competition. Bay Breeze Patio provides the lump charcoal, fire starter, table, tent, paper plates, plastic utensils, napkins and toothpicks. Tasters vote for their favorites, as teams vie for bragging rights and prizes, including the grand prize, a brand new large Big Green Egg.

The best part is that everyone has fun while eating for good cause! The family-friendly event benefits TWO local charities–the Fisher House of the Emerald Coast and Food for Thought. Cook teams will be smoking, grilling and baking their favorite dishes on the Big Green Egg while tasters sample the delicious bites and vote for their favorites.

For those who are interested in owning a Big Green Egg, Demo Eggs, which will be used during the event, will be sold in advance with nest (metal stand) and plate setter for a discounted price. Both large and XLarge Eggs will be sold and all come with a limited lifetime warranty. Demo Eggs can be picked up after the event, between 3-4 p.m. on October 16.

Cook team registration is $50 for a team of six and each team member will receive a welcome bag, including a commemorative t-shirt and Wayne’s Get Grillin’ Rubs. Cook team fees are waived for non-profit cook teams, which are competing for a cash donation toward their cause.

Taster tickets are also on sale now with special advance pricing of $50/adult, $15/child (age 11-17) and kids 10 and under are free. Sponsorships are also available. To learn more or to register a cook team or purchase a taster ticket, visit www.EggsontheBeach.com or call us at 850-269-4666.

We look forward to seeing you at Eggs on the Beach 2021!

by baybreeze on July 15, 2021 - Categories: Events - Comments: 0

Bay Breeze Patio Anniversary Weekend Event, March 26-27, 2021

With COVID-19 challenges, we are planning to hold a small outdoor, socially distanced Anniversary Celebration to commemorate our 17^th year in business!

Spring sales will be limited this year due to high demands on manufacturing facilities across the country, but we don’t want to miss the opportunity to thank you for your on-going support.

On Saturday, we’ll have grilling demonstrations on Big Green Egg and Fire Magic grills. Grill Master Wayne will be sharing tips to ensure egg-ceptional results when cooking on Big Green Egg. Taste samples of foods cooked to perfection on high performance grills. Click here to view our premium grill brands.

Anniversary sale prices on some of the most popular outdoor furniture brands, including Lloyd Flanders, Lane Venture, POLYWOOD, Seaside Casual, Tropitone, Telescope, and Winston. Explore new collections, colors and styles.

Need inspiration? Use our Sunbrella kiosk to compare fabric colors and textures to select the best product for your backyard or patio.

Need products fast? View our in-stock selections including in-stock wicker, select POLYWOOD products including Adirondack Curve Back Series, and select Tropitone and Summer Classics collections.

We’re honored to be celebrating our 17^th year in business and want thank all our clients and friends for your continued support.

See you the last weekend of March if not sooner!

(Note: While we’re unable to host our annual evening customer “thank you” event this year due to COVID-19 restrictions, we hope to be able to bring it back for our 2022 celebration.)

by baybreeze on March 12, 2021 - Categories: Events - Comments: 0

SAVE THE DATE! Eggs On the Beach Cooking Competition Returns to Seascape Resort, October 16, 2021

Eggs on the Beach Big Green Egg EggFest is returning to Seascape Resort in Miramar Beach on Oct. 16, 2021. We were disappointed we had to postpone our event last year and are looking forward to bringing back one of the best foodie events on the Emerald Coast. The family-friendly event celebrates the delicious results of cooking on the Big Green Egg while benefitting two local charities–the Fisher House of the Emerald Coast and Food for Thought. We can’t wait to welcome back returning winners as well as new cook teams that will be smoking, grilling and baking their favorite dishes on the Big Green Egg to earn votes for their delicious bites.

Cook team registration will open soon and we’re looking forward to signing up a variety of cooks, ranging from backyard grillers to local restaurants to those cooking to benefit their favorite non-profit organization. The options are endless as cook teams prepare a variety of dishes, ranging from meats and seafood to veggies and desserts in an effort to earn the coveted “People’s Choice” trophy and a brand new large Big Green Egg.

New for the 2021, Eggs on the Beach is moving to a new enhanced location behind the Seascape Towne Center overlooking the pond and fountain. The new location will allow each cook team to have their own 10×10 tent, allowing for more prep space and social distancing. In addition, the tiki bar, public restrooms and access to Seascape Towne Center businesses will provide added convenience and enjoyment for cook teams and tasters.

We’re excited for the evolution of Eggs on the Beach. After canceling the 2020 event, we’re looking forward to coming back better than ever. The new location at Seascape will allow us to hold a more intimate and customized experience, and most important, it will once again support two incredible local non-profits that are serving needs in our community among students and active and retired military.

Non-profit teams will again have an opportunity to compete for cash prizes and proceeds from the event benefit The Fisher House of the Emerald Coast and Food for Thought. The Fisher House of the Emerald Coast provides a home away from home for military families during medical treatment, and Food for Thought is fighting hunger and food insecurity among area students by providing backpacks with healthy snacks for students in Walton and Okaloosa Counties.

The cooking competition will be enhanced by kid’s activities, live music, and drawings for a chance to win a Mini-Max Big Green Egg and more. In addition, top ranked college football games will be aired in the ENCO Sports Zone. Beverages including beer, wine, cocktails, water and sodas will be available for purchase.

For those who have thought of owning a Big Green Egg, Demo Eggs, which are used during the competition, are available for pre-sale at a discounted price. Demo Eggs are available in Large or XLarge and come with a nest (metal stand) and plate setter along with a limited lifetime warranty. Demo Eggs are used during the event and will be available for pick-up between 4 – 5 p.m. on October 16. Eggcessories, including temperature controls, baking stones, egg covers, and cooking utensils, will also be discounted during the event.

Save the date! Eggs on the Beach will take place from 10 a.m. – 1:30 p.m. on Saturday, October 16, 2021. Cook team registration will open in April. Taster tickets will be on sale soon. To learn more, visit www.EggsontheBeach.com.

by baybreeze on February 19, 2021 - Categories: Events - Comments: 0

16th Annual Bay Breeze Patio Anniversary Event & Sale, March 27-28

We’re excited to be celebrating our 16th year serving the Emerald Coast with an Anniversary Event & Grilling Expo, March 27-28, 2020. The celebration of outdoor living will feature grill demonstrations and samples, outdoor living experts from premium furniture brands, fireplace and fire pit demonstrations, special sale prices and more.

Our anniversary in the spring is the perfect time of year to celebrate outdoor living and thank all our loyal friends and customers for sticking with us over the years. As everyone begins to head outdoors to take advantage of the great springtime weather, we often discover our outdoor spaces are dirty, worn and in need of a refresh. Let us help you revitalize your patio.

We’ll have outdoor living experts and furniture specialists with the most popular premium outdoor furniture brands on hand to answer questions and help families achieve the perfect design for their outdoor room or outdoor kitchen.

Outside on both Friday and Saturday, master grillers will be holding grilling demonstrations on luxury grills, including AOG, Big Green Egg, Broilmaster, Fire Magic, Delta Heat, and Twin Eagles.

In addition, outdoor living experts and furniture specialists with LaneVenture, Lloyd Flanders, Summer Classics, Jensen Leisure IPE, POLYWOOD, Seaside Casual, Berlin Gardens, Outdoor By Design, Telescope and Tommy Bahama will be on hand to answer questions and provide expert advice and recommendations.

Fireplaces and fire pits continue to be popular backyard accessories, and the event will feature fireplace, gas log and fire pit experts from Firetaninment, Real Fyre, Superior, and Empire.

In addition, we invite you to follow our Facebook page for March Madness special offers that are almost too good to be true. We’re featuring a product each day that is priced to sell and equates to hundreds of dollars of savings. Some of our recent offerings include Lane Venture’s Jewel , which includes 4 counter height swivel chairs and cushions and a 44” x 62” counter table. (Original retail $8985. March Madness price $3999) and the Lane Venture Southampton 3 piece Sectional. Gray wicker with off white Sunbrella cushions. (Original retail is $11520. March Madness price is $4100. Fire pit is not included.)

Our anniversary event will take place rain or shine on Friday, March 27 and Saturday, March 28 at Bay Breeze Patio in Miramar Beach from 10 a.m. to 5 p.m.

Bay Breeze Patio is located at 32 Forest Shore Drive in Miramar Beach, one mile west of Silver Sands Premium Outlets. For more information call 850.269.4666 or visit www.baybreezepatio.com.

by baybreeze on March 6, 2020 - Categories: Events - Comments: 0

Eggs on the Beach Cooking Competition Voted Best in Destin in VIP Destin Magazine

We’re excited to announce that Eggs on the Beach Big Green Egg cooking competition was voted “Best in Destin” for local event by the readers of VIP Destin Magazine.

We are so honored to receive this recognition for Eggs on the Beach Cooking Competition. It has quickly earned the reputation as one of the hottest food festivals in the South and we’re thrilled that our cook teams deliver! We believe that it’s the cook teams that make this event so spectacular and they continue to push the envelope on what is possible when cooking on the Big Green Egg. In addition, we are extremely grateful for our sponsors who allow us to grow the event and the amount of the donations to area non-profits.

The 2019 event raised $32,500 for local non-profits, including our two partner charities, Fisher House of the Emerald Coast and Food for Thought, which each received $12,500. Other non-profit cook teams earned a total of $7,500 during the day. In first place, taking home $3000, South Walton Academy team won the top honor and $3,500 for their delicious creation. Sinfonia Youth Orchestra in partnership with 30a Destin Ice ranked second place among tasters and was awarded $2,500. In third place, the Rotary Club of Destin earned $1,500 for their mission.

Our BIG winners for the 2019 EggFest were Saltwater Restaurants earning multiple awards. Their entry a Cajun-inspired bite featuring fresh caught red snapper smoked on the Big Green Egg with pecan wood and served over smoked corn & Andouille sausage maque choux. Their bite was paired with a Knob Creek Smoked Orange Smash. The bite earned the Judges Award, the Taster Choice Award and the Best Knob Creek Bourbon Bite. In addition, their creativity was rewarded with Best Booth Display.

Thanks, once again, to our honorary judges, including Jack McGuckin, Executive Chef at Bijoux, Phil McDonald and Debbie Swenerton of Black Bear Bread Co., and Nikhil Abuvala, Chef/Owner of Roux 30a, for judging dozens of entries to determine our Judge’s Award winners.

Tastings were complemented by live music by Clint Hall, Kids Zone, a ENCO Sports Zone, Knob Creek Craft Cocktail Seminars, and an Abita Beer pairing seminar.

The Fisher House of the Emerald Coast and Food for Thought each received $12,500 toward their mission. Located on Eglin Air Force Base, the Fisher House provides a “home away from home” for military families ensuring family members can be together during treatment for serious illness or physical/occupational therapy. Food For Thought aims to end food insecurity by serving students in Okaloosa and Walton County with backpacks filled with healthy meals and snacks for nights and weekends.

SAVE THE DATE! The 2020 Eggs on the Beach Big Green Egg Festival is scheduled for Sept. 26 at Seascape Resort. Call us at 850-269-4666 or visit www.EggsontheBeach.com to learn more.

by baybreeze on February 18, 2020 - Categories: Events - Comments: 0

Eggs on the Beach” Cooking Competition Raises $40,000 for Local Non-Profit Organizations

We are delighted to announce the sixth Annual Eggs On the Beach cooking competition raised $40,000 for local non-profit organizations, including its two non-profit partners—Fisher House of the Emerald Coast and Food for Thought. Held at Seascape Resort on Sept. 28, the family-friendly event welcomed more than 750 tasters and volunteers who sampled an array of delicacies cooked on Big Green Eggs by 25 cook teams.

FUNDS RAISED FOR CHARITY

Both Food for Thought and the Fisher House of the Emerald Coast received a $16,250 donation as the result of the 2019 EggFest. Located on Eglin Air Force Base, the Fisher House of the Emerald Coast provides a “home away from home” for military families so they can be together during medical treatment. Food For Thought, which manages food pantries in Santa Rosa Beach and Destin, helps fight food insecurity by providing backpacks filled with healthy, easy to prepare foods for more than 3,000 students each week who are dependent on free or reduced school meals.

Special thanks to our amazing cook teams, volunteers and sponsors. We are proud to host one of the best food festivals in the area and it is our cook teams that continue to raise the bar and “wow” tasters with bites, ranging from fresh snapper and venison to duck, wild salmon and prime rib. The best part is that with every bite, tasters are supporting two important local causes.

OUR WINNERS

In the non-profit category, South Walton Academy earned first place and a $3,500 donation for their venison wrapped in bacon bite prepared by Chef Giovanni (Gio) Filippone of Vue of 30A. In second place, Sinfonia Gulf Coast earned a $2,500 donation toward their Youth Orchestra with their winning bite, prime rib with horseradish dollop created by Chef Pam Wellborn of 30A Destin Ice House. A returning competitor, the Rotary Club of Destin earned third place and a $1,500 donation for their bite, grilled chicken rolled in a ricotta spinach artichoke filing topped with Conecuh sausage topped with a raspberry hob knob sauce infused with Knob Creek bourbon.

More than 750 tasters attended the event and voted for their favorites. Tasters voted Saltwater Restaurant Group first place taster’s choice award. Their bite—fresh caught red snapper smoked on Big Green Egg with pecan wood and served over Cajun-inspired smoked corn and Andouille sausage maque choux. Their bite was paired with a Knob Creek Smoked Orange Smash. In second place Scenic Sotheby’s International Realty earned the Taster’s Choice award serving blackened king salmon tacos, and 3rd Place Taster’s Choice was awarded to Fort Walton Beach Medical Center “Five Wild Blazing Medical Cooks” for their cornbread topped with pulled pork and Knob Creek bourbon peach barbecue sauce.

In addition, four honorary judges awarded trophies based on flavor, presentation and creativity. Judge’s Choice winners for 2019, include first place Saltwater Restaurants, Inc., second place Setco Services in partnership with Jackacudas Seafood & Sushi, serving Red Neck Nigiri with Smoked Pork Belly, Sambal Spiked Alabama White BBQ Sauce along with Crispy Sweet Potatoes. The Judge’s Award for third place went to Westonwood Ranch’s Bacon Nation who served a honey siracha candied bacon with ginger, pineapple, chive relish paired with a watermelon and feta salad made with Westonwood Ranch aquaponic-grown sweet basil. The bite was paired with Sea Level Vodka lemonade using Westwood Ranch’s aquaponics-grown lemon basil. Honorary judges included Chef Phil McDonald and Debbie Swenerton of Black Bear Bread Co., Chef Nikhil Abuvala owner Roux 30a, and Chef Jack McGuckin executive chef Bijoux Destin.

For the best bite using Knob Creek bourbon, the first place ribbon was presented to Saltwater Restaurants, Inc. In second place, Scenic Sotheby’s International Realty blackened king salmon tacos stole the show. The third-place award went to Chan’s Wine World-Destin. Two honorable mentions were also awarded for use of Knob Creek Bourbon, including Setco Services and The Henderson Beach Resort – Primrose at The Henderson.

Last but certainly not least, the best booth display was presented to Saltwater Restaurants, Inc. The creative booth design and delicious bite was a big hit among tasters and judges.

SAVE THE DATE FOR 2020

Eggs on the Beach event has been steadily growing over the last six years and has increased its donation to local non-profit organizations each year. Eggs on the Beach has donated more than $166,000 to local non-profits since its inception in 2013. Save the date, the seventh annual Eggs on the Beach Cooking Competition will be held Sept. 26, 2020. Visit EggsontheBeach.com to learn more.

by baybreeze on October 22, 2019 - Categories: Events - Comments: 0

Cook Team Registration Now Open for the Sixth Annual “Eggs On the Beach” Cooking Competition , Sept. 28

We are excited to announce that cook team registration is now open for the Sixth Annual “Eggs on the Beach” EggFest Cooking Competition, which will be held on Saturday, Sept.28, from 10 a.m. to 1:30 p.m. at Seascape Resort in Miramar Beach.

As one of the official Big Green Egg Festivals held around the country, Eggs on the Beach cooking competition features many opportunities for cook teams to compete and win in a variety of categories, including “People’s Choice Awards”, “Judges Awards”, Non-profit cash awards, best booth décor award and more.

To participate, cook teams create bite size portions of their favorite recipes to be judged by the public as well as celebrity judges. Each team of up to six is given a large or extra-large Big Green Egg to use during the competition. Bay Breeze Patio provides the lump charcoal, fire starter, table, tent, paper plates, plastic utensils, napkins and toothpicks. Tasters vote for their favorites, as teams vie for bragging rights and prizes, including the grand prize, a brand new large Big Green Egg.

For the 2019 event, teams have the opportunity to win in a variety of categories. Cook teams may now enter in one of three divisions—corporate cook teams, backyard cook teams and non-profit cook teams. We’re also working on a great new group of celebrity judges, which will be announced this summer.

The Backyard Cook Team with the most taster votes will win the grand prize—a large Big Green Egg (valued at $1,110). Second place will receive a medium Big Green Egg and third place will win a Mini-Max portable Big Green Egg. The top three Corporate Cook Teams with the most votes will earn trophies, and grilling accessories.

Non-profit Cook Teams have a chance to win cash prizes toward their cause. The team with the most taster votes will earn a $3,000 cash donation toward their cause. Second place will earn $2,000 and $1,000 will go to the third-place winner. All teams are eligible for the Judges’ Awards and the top three winning teams will be presented a trophy by a celebrity judge. Prizes will also be given for “best booth décor” and “best bite cooked with Knob Creek Bourbon”.

Proceeds from Eggs on the Beach benefit two local charities—The Fisher House of the Emerald Coast and Food for Thought. Located on Eglin Air Force Base, the Fisher House provides a “home away from home” for military families ensuring family members can be together during treatment for serious illness or physical/occupational therapy. Food For Thought aims to end food insecurity by serving students in Okaloosa and Walton County with backpacks filled with healthy meals and snacks for nights and weekends. In addition, tickets may be purchased for a chance to win a Big Green Egg and other items donated by area businesses with these proceeds also benefiting the charity partners. In the past five years, Eggs on the Beach has raised nearly $136,000 for local charities.

For those who are interested in owning a Big Green Egg, the Demo Eggs that are used during the event will be pre-sold with nest (metal stand) and plate setter for a discounted price. Both Large and XL Eggs will be sold and all come with a limited lifetime warranty. Demo Eggs can be picked up after the event, between 4 – 5 p.m. on September 28.

Taster tickets are also on sale now with special advance pricing of $32.50/adult, $14/child (age 11-17) and kids 10 and under are free. To learn more or to register a cook team or purchase a taster ticket, visit www.EggsontheBeach.com

by baybreeze on June 6, 2019 - Categories: Events - Comments: 0

Join Us for Our Annual Bay Breeze Patio Anniversary & Grilling Expo, March 29-30

We’re celebrating our 15th year serving the Emerald Coast with an Anniversary Event & Grilling Expo, March 29-30, 2019. The celebration of outdoor living will feature grill demonstrations and samples, a pizza throwdown, outdoor living experts from premium furniture brands, fireplace and fire pit demonstrations, special sale prices and more.

The Anniversary Event and Grilling Expo will feature our premier products and accessories for porches, decks, balconies, backyards and outdoor rooms. On both Friday and Saturday, master grillers will be holding grilling demonstrations on AOG, Big Green Egg, DELTA Heat, Green Mountain Pellet Grill, Twin Eagles, Broilmaster, Memphis Pellet Grills, and Fire Magic.

Our new pizza oven line, Alfa Ovens, inspired this year’s pizza throwdown. Our grill masters will be competing for the title of “best pizza” on the Emerald Coast. Join us for the Pizza Throwdown at 12:30 p.m. on Saturday.

In addition, outdoor living experts and furniture specialists with Brown Jordan, Jensen Leisure IPE, Outdoor by Design, Polywood, Skyline Design, Seaside Casual, Tropitone, Telescope, and Winston will be on hand to answer questions and provide expert advice and recommendations. There will also be special sale pricing on Bay Breeze Patio’s most popular brands as well as in-stock wicker furniture.

Fireplaces and fire pits continue to be popular backyard accessories. Gas log and fire pit experts from Firetainment, Tropitone, American Fyre Designs, Empire Comfort and Real Fyre will on hand with demos and answering questions.

The anniversary event will take place rain or shine at Bay Breeze Patio in Miramar Beach from 10 a.m. to 5 p.m. on Fri., March 29 and Sat, March 30.

by baybreeze on February 27, 2019 - Categories: Events - Comments: 0

Eggs on the Beach Cooking Competition Raises $36,000 for Local NonProfits

We are excited to announce that the 5th Annual Eggs On the Beach Big Green Egg cooking competition raised $36,000 for local non-profit organizations, including our two nonprofit partners—Fisher House of the Emerald Coast and Food for Thought. Held at Seascape Resort, we were excited to welcome more than 750 tasters, honorary judges, nearly 30 cook teams, sponsors, and supporters.

Both Food for Thought and the Fisher House of the Emerald Coast received a $15,000 donation as the result of the 2018 Eggs on the Beach EggFest. Located on Eglin Air Force Base, the Fisher House of the Emerald Coast provides a “home away from home” for military families so they can be together during medical treatment. Food For Thought, which manages food pantries in Santa Rosa Beach and Destin, helps fight food insecurity by providing backpacks filled with healthy, easy to prepare foods for more than 3,000 students each week who are dependent on free or reduced school meals.

We attribute the success to our amazing cook teams and volunteers. We have worked hard to create the best food festival in the area and it is because our cook teams keep raising the bar. We are humbled to see the community come together to support these great causes.

In the non-profit category, the Rotary Club of Destin earned first place and a $3,000 donation for their butterflied pork tenderloin spread with a thin layer of cream cheese and sprinkled with jalapeños and green onions then rolled up and wrapped in bacon. The dish was topped with maple-soaked pecan chips smoked on the Big Green Egg as well as a Granny Smith apple, dried cranberry, pecan, sun-dried tomatoes and Knob Creek maple bourbon chutney sauce. In second place, the Air Commando Association received a $2,000 donation toward their cause. Returning from New Orleans, Son of a Saint earned third place and a $1000 donation for their cause, which provides mentorship, education, cultural enrichment, and emotional support to fill the void for dozens of fatherless young men in New Orleans.

*Pictured: Non-profit cook teams–Rotary Club of Destin, Air Commando Association, Son of a Saint

The People’s Choice Awards were presented to Sacred Que, Saltwater Restaurants, Inc. and Rotary Club of Destin. Sacred Que won with their bite, which was a sweet tea and bourbon brined beef tenderloin served on a toast point with a caramelized onion/shiitake mushroom/blue cheese spread, horseradish cream sauce, jalapeño pesto and harissa sauce. Their bite was also accompanied by Knob Creek infused raisin bread pudding with a bourbon icing sauce as well as Knob Creek smoked Old Fashion.

In addition, five honorary judges awarded trophies based on flavor, presentation and creativity. Judge’s Choice winners for 2018, include The Gulf Restaurant on Okaloosa Island , Saltwater Restaurants, Inc., and Sacred Que. The winning bite presented by The Gulf and featuring Knob Creek Bourbon was a glazed crispy pork belly with a pineapple and sweet pepper relish and sweet and hot roasted peanuts. The Gulf, along with the Rotary Club of Destin, will compete this week in the World Food Championship in Orange Beach.

For the best bite using Knob Creek Bourbon, United Firefighters Foundation from New Orleans earned first place. In second was the InDyne/RT&T team followed by the Rotary Club of Destin in third.

Last but certainly not least, the best booth display was presented to Saltwater Restaurants, Inc. The creative booth design and delicious bite was a big hit among tasters and judges. Their bite—a buffalo sirloin with a side shrimp served with a glass of Knob Creek Bourbon Smash—also earned them the second place People’s Choice Award and second place Judge’s Choice Award.

Eggs on the Beach event has been steadily growing over the last five years and the event has raised more than $125,000 to local non-profits since its inception in 2013. For those grillers who have dreamed of owning a Big Green Egg, a couple of gently used Demo Eggs are still on sale at Bay Breeze Patio. Click here to learn more about the Big Green Egg. For more info on the event, visit EggsontheBeach.com. Mark your calendar to join us on Sept. 28, 2019 for 6th Annual Eggs on the Beach!

by baybreeze on November 7, 2018 - Categories: Events - Comments: 0

1 2 ›