Bay Breeze Patio Announces Honorary Judges for 5th Annual Eggs on the Beach Cooking Competition, Sept. 29, at Seascape Resort
Special Contribution to 30A Food & Wine
Bay Breeze Patio announces the panel of honorary judges for the 5th Annual Eggs on the Beach Cooking Competition, which will be held at Seascape Resort on Sept. 29, 2018. This year’s group of culinary experts includes Chef, Author and Food Network personality James Briscione; Cookbook author and former host of ABC’s internet and digital cable food series Brooke Parkhurst; Corporate Chef for Tony Chachere’s Jude Tauzin; Executive Chef and Partner at Volare Italian Ristorante Josh Moore; and Chef Dan Luizzi.
Each cook team will showcase their delicious creations prepared on the Big Green Egg smoker/grill and the team of honorary judges will score the results in a variety of categories. The Judges Award Grand Winner will receive a golden ticket to go on and compete at the World Food Championships in Orange Beach, Ala. with a chance to win $100,000.
“Last year, our cook teams enjoyed having culinary experts judging their creations,” said Wayne Paul, co-owner for Bay Breeze Patio. “This year, we’re excited to up the stakes. The Judges Award Grand Winner will be invited to compete at the World Food Championships in Orange Beach this fall.”
Chef and Author James Briscione and Brooke Parkhurst, co-authors of Just Married and Cooking, will serve as honorary judges and debut their new book, The Flavor Matrix (HMH ’18). Chef, author and Food Network personality, James is the host of the award-winning Food Network digital series Man Crafted and was the first-ever two-time “Chopped” champion. His wife, Brooke Parkhurst, is an accomplished author, foodie, mom and home cook. Her debut novel with recipes, Belle in the Big Apple (Scribner, 08’), features a small-town Southern girl who moves to New York City in search of a career–and a good meal. Brooke currently pens an online food column, “Full Plate,” for the New York Daily News. She has also hosted ABC’s internet and digital cable food series in addition to acting as the lifestyle/cooking correspondent for Conde Nast’s debut web network.
Brooke and James regularly appear on Dr. Oz and have been featured guests on The Today Show, Fox & Friends. Together they authored their newest book The Flavor Matrix (HMH ’18), a revolutionary new guide to understanding and creating flavor. They will soon open their first restaurant inspired by their home on the Gulf Coast and travels through Italy. Angelena’s Ristorante Italiano is set to open in Fall of 2018 in Pensacola, Fla.
Accompanying James and Brooke is Executive Chef Jude D. Tauzin, the Corporate Chef for Tony Chachere’s Creole Foods. Chef Tauzin grew up in Opelousas, La., watching his mother and grandmothers cook, always trying to lend a helping hand. In January 2007, Tauzin took over Catahoula’s restaurant in Grand Coteau and a year later was voted one of five “Chefs to Watch” by Louisiana Cookin’ magazine. Tauzin has also garnered accolades from foodie journals like Southern Living and Gourmet magazine. Tauzin is the 2010 President of the Acadiana Chapter of the American Culinary Federation and is active in numerous charitable events throughout Acadiana.
Hailing from Louisville, Ky., Executive Chef and Partner of Volare Italian Ristorante Josh Moore will serve as honorary judge this year. Josh knew he wanted to be a chef as soon as he could reach his grandmother’s stove. Seven years later, at the age of 14, Josh was working in a professional kitchen. He started his career as the pastry assistant at Vincenzo’s Italian Restaurant in Louisville. Josh’s creativity and strong work ethic helped boost his career into other top kitchens in the city, such as Porcini’s and Wildwood Country Club. Along the way, Chef Josh has cooked for Muhammad Ali, Robert DeNiro, Al Pacino, Jack Nicholson, Drea de Matteo, Micheal Imperioli, the Prince of Monaco and Coach Calipari and the entire 2012 UK Championship basketball team. He is also trained in the art of French sugar pulling and blowing and is very talented in ice carving. He has been Executive Chef and Executive Pastry Chef (a rare combo) of Volare since 2005. From March to November, he harvests vegetables from his farm strictly for Volare’s kitchen.
Originally from Newton, N.J., Staff Sergeant Dan Luizzi will serve as the fifth honorary judge. Dan is currently a trained military chef who supports a diverse array of special events. These events range from large community gatherings to small dinners of distinguished guests.
The Eggs on the Beach Cooking Competition will feature tastings by more than 30 cook teams, live music by Austin Jennings, cash bar with beer, wine and sodas, “People’s Choice Awards,” Knob Creek Craft Cocktail Seminars, Craft Beer Seminars presented by Abita Beer, chances for prizes, a Kids Zone, ENCO Sports Zone and more. 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, which will be used during the event, are on sale now for 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 4 – 5 p.m. on September 29.
Eggs on the Beach Taster tickets are available for $32.50/adult, $14/child (age 11-17) and kids 10 and under are free with a paid adult. 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.