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

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 9th 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.

 

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 9th 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). 

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 9th 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.

 

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 8th 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 9th
Annual Eggs on the Beach, Oct. 14, 2023. Learn more at 
EggsontheBeach.com

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

Tickets are on sale now for 8th 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.

 

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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 7th 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

1st Place: Healing Paws for Warriors

2nd Place: Saltwater Restaurants

3rd Place: BECI

Best Bite – Non-Profit Cook Team

1st Place: Healing Paws for Warriors

2nd Place: South Walton Academy

3rd Place: Boys & Girls Club of Emerald Coast

3rd Place: Sinfonia Gulf Coast

Judges Awards:

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

2nd Place: Blue Angels

3rd Place: Saltwater Restaurants

Best Knob Creek Bite

1st Place: The Eggstras Cooking for South Walton Academy

2nd Place: BECI

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

Honorable Mention: Premier Property Group and BBQ Confidential

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!

 

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 7th 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!

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 17th 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 17th 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.)

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.

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.

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.

 

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.

 

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.

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. To register a non-profit call us at 1-850-269-4666.

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

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.

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!

Winners Announced for the 5th Annual “Eggs On the Beach” EggFest Cooking Competition

The fifth annual Eggs on the Beach, official Big Green Egg festival, drew record participation and resulted in some big winners. The Gulf Restaurant was awarded the Judges First Place Trophy and Sacred Cue earned first place Peoples’ Choice Award. The Rotary Club of Destin was the top non-profit team winner and Saltwater Restaurant Group took best booth display in addition to second place People’s Choice and second place Judge’s Award Winner. Presented by Bay Breeze Patio, Eggs on the Beach celebrated foods cooked on the Big Green Egg with nearly 30 cook teams competing for trophies and prizes for their creative recipes, which were served on a beautiful Saturday at Seascape Resort.

The cook teams really ‘wowed’ us with their creative dishes. Congratulations to all our winners. These teams put a lot of thought and creativity into these recipes and it showed.

Honorary judges, including James Briscione, chef, author and Food Network personality; Brooke Parkhurst, cookbook author and former host of ABC’s internet and digital cable food series; Jude Tauzin, corporate chef at Tony Chachere’s; Josh Moore, executive chef and partner at Volare Italian Ristorante; and Chef Sergeant Dan Luizzi, 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 feaured Knob Creek Bourbon glazed crispy pork belly with a pineapple and sweet pepper relish and sweet and hot roasted peanuts.

The People’s Choice Award was 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 Fashions. They earned a Golden Ticket to go on and compete in the World Food Championships in Orange Beach in November.

The winning teams in the non-profit category were Rotary Club of Destin, Air Commando Association, and Son of a Saint. Rotary Club of Destin presented 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. The bite was then topped with a Granny Smith apple, dried cranberry, pecan, sun-dried tomatoes and Knob Creek maple bourbon chutney sauce.

The best booth display was presented to Saltwater Restaurants, Inc. From the minute guests stepped into their booth, they were greeted with wicker carpet beneath their feet and signage highlighting the creative bites along with a drink station featuring a Knob Creek Bourbon Smash. The creative booth design and delicious bites were a big hit among tasters and judges. Their bite, which was a buffalo sirloin with a side shrimp, earned them the second place People’s Choice and second place Judge’s Award.

All proceeds from Eggs on the Beach benefit 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 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. Learn more about Eggs on the Beach at www.EggsontheBeach.com.

Cook Team Registration Open for 2018 Eggs On the Beach Big Green Egg Cooking Competition

Save the date! The 5th Annual “Eggs on the Beach” EggFest Cooking Competition will take place on Saturday, Sept.29, 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 will be a delicious event for the entire family, featuring a cooking competition, “People’s Choice Awards”, “Judges Awards”, tastings, live music, and more.

If you’re a  Big Green Egg enthusiast (aka EggHead), consider entering a cook team in this fun, friendly competition. Cook team registration is now open and we believe Eggs on the Beach keeps getting better with each passing year. This year, we’re going to add a backyard category and we’re working on some fun new elements along with a great new group of celebrity judges. Anyone who enjoys cooking on the Big Green Egg should enter a team.

Cook Teams participate by creating 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.

This year, teams can enter in one of three categories—the main event, backyard enthusiast and non-profit cook team. Prizes vary depending on the category. The grand prize for the main event is a large Big Green Egg (valued at $1,110), the grand prize for backyard enthusiasts is a Mini-Max portable Big Green Egg and the grand prize in the non-profit category is $3,000 donation to the charity of the team’s choice.

All proceeds from Eggs on the Beach will 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 2017, Eggs on the Beach raised $29,000 for Fisher House and Food For Thought and another $6,000 was donated to non-profit organizations through the non-profit cook team category. In the past four years, Eggs on the Beach has raised nearly $100,000 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 sold in advance 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 must be picked up after the event, between 4 – 5 p.m. on September 29.

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 $32.50/adult, $14/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 EggsontheBeach.com or visit us at 32 Forest Shore Drive, Miramar Beach. For questions, call us at 850-269-4666.

Happy Grilling!

Save the Date: Bay Breeze Patio Anniversary Event and Grilling Expo, March 23-24

We’re celebrating our 14th year serving the Emerald Coast with an Anniversary Event & Grilling Expo, March 23-24, 2018. 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.

The Anniversary Event and Grilling Expo will feature our premier products and accessories for the most attractive, comfortable and functional patios, decks, balconies and outdoor rooms. On both Friday and Saturday, master grillers will be holding grilling demonstrations on Big Green Egg, Green Mountain Pellet Grill, and Fire Magic. Cooking classes and demos include:

  • The Big Green Egg – Getting started on the Big Green Egg & Tips for best results (Fri. & Sat. at 2 p.m.)
  • Fire Magic – Breakfast on the grill & grilling with gas (Sat. at 10 a.m. and noon)
  • Green Mountain Pellet Grill – Benefits of pellet grills & tips for best results (Fri & Sat at Noon)
  • Pork Tenderloins on the Fire Magic – Friday at 2pm

In addition, outdoor living experts and furniture specialists with Brown Jordan, Jensen Leisure IPE, Polywood, Skyline Design, Seaside Casual, Summer Classics, Tropitone, Telescope, and Winston will be on hand to answer questions and provide expert advice and recommendations. There will 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, and the event will feature fireplace, gas log and fire pit experts from Firetainment, Tropitone, American FyreDesigns and Real Fyre.  A truckload of silk floral arrangements and artificial trees along with outdoor art will be on sale for those seeking attractive, low-maintenance options to beautify patios and outdoor rooms.

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 23 and Sat, March 24.  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

Winners Announced for Eggs on the Beach – Event Raises $35,000 for local charities

The fourth annual Eggs on the Beach, official Big Green Egg festival, drew record participation and resulted in some big winners.

Judge's Award - 1st Place - Beauchamp Commercial

Beauchamp Commercial featured above earned the first place Judges Award.

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. Eggs on the Beach, presented by Bay Breeze Patio, celebrated foods cooked on the Big Green Egg. On Saturday, Sept. 30, more than 30 cook teams competed, presenting their best recipes on a beautiful Saturday at Seascape Resort.

 

Judges' Award - 2nd The Gulf  Smokin' Nuts - 3rd Judge's Award

The Gulf on Okaloosa Island featured above earned the 2nd place Judges Award and Smokin’ Nuts earned 3rd.

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.

Taster's Choice - 1st Place - Saltwater Restaurant Group  Taster's Choice - 2nd Place - Indyne

Saltwater Restaurant Group featured above earned the Taster’s Choice Grand Prize and InDyne earned 2nd place Taster’s Choice.

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.

Taster Non Profit - Air Commandos Assoc  Taster Non-Profit 2nd Rotary Club of Destin  Taster Non-Profit - Fisher House by Brock Landscaping

Local non-profit organizations earned $6,000 in donations, including $3,000 for 1st, $2,000 for 2nd, and $1,000 for 3rd. 

The leading team in the non-profit category was Air Commando Association, earning a $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.

Knob Creek Winner - Ft Walton Beach Medical Center Knob Creek Winner - Oxygen 4 Heroes

Knob Creek Winners infused Knob Creek Bourbon in their 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.

20171011_094016  Fisher House

Eggs on the Beach raised $35,000 for local non-profit organizations, including $14,500 for BOTH 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 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.

Learn more about Eggs on the Beach at www.EggsontheBeach.com

Honorary Judges Announced for 4th Annual Eggs on the Beach, Sept. 30

We’re excited to partner with culinary experts from around the region to judge the cook teams’ culinary presentations at Eggs on the Beach Big Green Egg Cooking Competition, Sept. 30 at Seascape Resort. More than 30 cook teams will be competing for cash, prizes and the coveted judges’ trophies.

Drum roll, please….. This year’s team of culinary experts that will serve as this year’s honorary judges, includes: 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 are incredibly excited that this group of talented chefs are available to join us on a Saturday to taste and judge the diverse array of bites from our cook teams. From meats to seafood to veggies and desserts, we anticipate tasting a little of everything during the 2017 competition. Each judge brings a diverse background and expertise. Here’s a look at their varied backgrounds:

 Chef Shane Head Shot (2)

Born and raised on the Florida Panhandle, Chef Shane 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. Most recently, Chef Quinlan worked with Chef  Emeril Lagasse to open Emeril’s Coastal Cuisine. He is now moving on to his next project which will be announced later this year.

 

 

Chef Giovanni2 (1)

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.

 

850-Life-Fat-Clemenzas_13-93d8fadd

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.

 

Dan Pettis

 

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 Petti’s Southern roots, South Florida schooling, and worldly travels. Last year, he opened a second Niceville restaurant, Fuel at North Light.

 

Andrews, Mary Kay_Credit Bill Miles

 

Author Mary Kay Andrews is the perennial New York Times bestselling Author and “Beach Read Queen.” So why is she judging a cooking competition you ask? She and her hubby, Tom, are Big Green Egg enthusiasts. In addition, 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, Andrews proves she has skills in the kitchen. Her cookbook is filled with delicious, easy-to-prepare, coastal recipes, as well as some Eggcellent recipes/meals prepared on the Big Green Egg.

 

 

Each cook team will be provided a Big Green Egg smoker/grill to prepare their delicious creations. Attendees to 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.

The Eggs on the Beach Cooking Competition will be complemented by live music by Chris Alvarado, Knob Creek smoked cocktail seminars, 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.

For those who have thought of owning a Big Green Egg, Demo Eggs that are used during the event are being pre-sold at a discounted price. Demo Eggs come with a nest (metal stand), plate setter and a limited lifetime warranty. Demo Eggs may be picked up after the event, between 3 – 5 p.m. on September 30.

Eggs on the Beach Taster tickets are available for the advance price of $32.50/adult, $13.50/child (age 11-17) and kids 10 and under are free. Tickets purchased the day of the event will be $40 at the gate. To learn more or purchase advance taster tickets, visit www.EggsontheBeach.com.

See you @ EggFest!