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 10th 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 10th 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.

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), rubber mat and plate setter along with a limited lifetime warranty. Demo Eggs will be available for pick-up between 4 – 5 p.m. on Nov. 2

 

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.