eggs on the beach

October 17, 2022

Eggs on the Beach: A griller thriller

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Bites

Sea Market: Smoked pork belly with mac & cheese

Sea Market: Smoked Scottish salmon with passion fruit

InDyne: Grilled bacon-wrapped Gulf shrimp

Healing Paws For Warriors: Korean brisket burnt end with pickled veg

Food For Thought: Meatballs

K’Eggs Over Easy: Texas Twinkies

Sea Market, K’Eggs Over Easy, Healing Paws big winners

By Michelle Farnham
Oct. 17, 2022

MIRAMAR BEACH – Seascape Towne Centre was smoking Oct. 15, as hungry taste-testers had their fill – and then some – at the eighth annual Eggs on the Beach grilling competition.

Event organizer and Bay Breeze Patio owner Susan Kiley was all smiles, basking in what she called “chamber of commerce weather” as she watched the EggFest unfold, trusty clipboard in hand.

“We have 20 cook teams. New this year, Knob Creek is sampling a lineup of cocktail drinks and Abita Beer is sampling beers in our beer garden,” Kiley pointed out. “The raffle is probably the best raffle we’ve ever had, but I have to say – by far – this is the best food year I have ever seen. The food has been unbelievable.”

Cook teams are competing for prizes, including Best Knob Creek Bite, deemed to have most effectively utilized the Kentucky bourbon; Best Non-Profit Team; and the highly coveted Taster’s Choice, which allows attendees to vote via ticket system.

For the Judges’ Choice category, five honorary judges sampled food from each team, determining the winner based on such categories as taste and appearance. This year’s panel included Texas barbecue legend Chef John O’Neil, Chef Al Massa of Brotula’s Seafood House, private chef Kali Davis, Seagar’s Prime Steaks & Seafood GM Mike McIntosh, and freelance food writer Abigail Abesamis Demarest.

Chef John O'Neil — Chef John O’Neil take his turn at the Big Green Egg.

O’Neil – who has a house here on the bay – even got called into duty, filling in after a member of the Food For Thought cook team had an emergency.

He was elbow-deep in beef, creating a dish he called “How Do You Do Your Wagyu?” using Honor Wagyu from Dallas, including beef bacon, New York strip and flat steak. His secret ingredient was his homemade non-alcoholic coffee syrup barbecue sauce, combined with Knob Creek to make a candy glaze. He topped everything off with his own Dude Food Fire spice blend.

When it comes to judging duty, O’Neil said he was really looking for depth of flavor.

“Anyone can grill, but if you have access to 15 hours of cooking, it had better taste deep,” O’Neil said. “Taste is 50 percent, but what did you do for creativity, what did you do to run with an idea, what did you do for visual aesthetic?”

Compared to the traditional Texas barbecue he’s accustomed to, O’Neil noticed beach barbecuers liked to incorporate a lot more tropical fruit, salt, and more heat, the latter he attributed to the area’s New Orleans influence.

Pete Goldman of Breezy’s Biscuits teamed up with “G-Stack” and “A-Stack” on the Mind If I Smoke? team. Together they created pork belly burnt ends with Knob Creek maple bourbon glaze, served with sweet sliced pickles, smoked mac and cheese, accompanied with one of Goldman’s hatch green chili cheddar biscuits.

This was Goldman’s first EggFest, and he was blown away.

“I think this is an amazing event! The turnout is probably 10 times what I expected!” Goldman said. “Food is what drives this city – as well as the beach – and we’re brining Georgia, we’re bringing Tennessee, we’re bringing Florida flavors right here.”

Across the complex, the Smoke on the Bay team included Jimmy Powell and Keith Landry, who were first-time attendees in 2021 and decided to enter as a cook team this year with their authentic Cuban pork with beans and rice.

Landry said the dish was inspired by a dinner served at a Cuban friend’s house. Starting with a pork roast, they marinated it in a spice rub, slow-cooked it for 15 hours, made a mojo sauce using freshly-squeezed oranges, and a side of Cuban beans and rice.

“My friend made this dish and I thought it was the best pork I’d ever eaten,” Landry explained. “We’ve been making this for at least 25 years. The dish just lends itself to being cooked on the Big Green Egg. When you’re smoking it, you’re doing it low and slow, and that’s the idea.”

Eggs on the Beach has both good food and good causes. Proceeds benefit The Fisher House of the Emerald Coast and Food for Thought, and has raised well over $200,000 since its inception.

Chef Gio Filippone checks out the growing vote jar at the Eggstrahs table.

CONTEST WINNERS

Judges’ Choice

1. Sea Market
2. InDyne
3. Brock Pest Control

Best Knob Creek Bite

1. K’eggs Over Easy
2. Brock Pest Control
3. Sea Market

Best Non-Profit Pick

1. Healing Paws For Warriors: Blue Mountain Bakery
2. The Eggstrahs: South Walton Academy
3. Food For Thought

Taster’s Choice

1. K’Eggs Over Easy
2. Nice Racks
3. InDyne

Photos by Michelle Farnham

Winner gallery

Brock Pest Control

Healing Paws 4 Warriors

InDyne

K’Eggs Over Easy

Sea Market

Nice Racks

South Walton Academy

Cook-Team-Brock-for-Fisher-House-of-the-EC

October 6, 2022

Honorary judges announced for Eggs On the Beach

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Tasters join honorary judges to vote for favorites, support local causes

Oct. 6, 2022
Special to 30A Food & Wine

MIRAMAR BEACH – The annual Big Green Egg cooking competition, Eggs on the Beach, returns to Seascape Towne Centre on Saturday, Oct. 15. Presented by Bay Breeze Patio, the delicious competition challenges cook teams to get creative with recipes created on the Big Green Egg. In addition to competing for taster votes, cook teams will work to impress a panel of five honorary judges.

Visiting from Austin, Texas, is Chef John O’Neil, the legendary Texas barbecue spice creator of Dude Food Fire. He joins local judges including award-winning chef Al Massa of Brotula’s Seafood House, private chef Kali Davis, Seagar’s Prime Steaks & Seafood GM Mike McIntosh, and freelance food writer Abigail Abesamis Demarest to judge bites from more than 20 cook teams.

Chef O’Neil attended Scottsdale Culinary Institute and worked in kitchens from Arizona to Texas with renowned chefs ranging from Chef Bernie Kantak of Cowboy Caio and Chef Nobou Fukuda of SeaSaw. He’s owned a coffee shop in Boulder, Colo.; authored teaching manuals, including Fundamentals of Stocks and Sauces; and is now producing legendary Texas barbecue rubs under his label, Dude Food Fire.

The 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 walk the perimeter sampling unlimited bites. Live music, a Knob Creek tasting area, seasonal beer samples from Abita Brewery and Grayton Beer Company as well as opportunities to win prizes, including a mini-Max Big Green Egg, enhance the Eggs on the Beach experience.

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. Since its inception in 2013, Eggs on the Beach has donated more than $205,500 to local non-profits.

Eggs on the Beach will take place from 10 a.m. to 1:30 p.m. on Saturday, Oct. 15. Tickets are $45 in advance and $55 day of the event. Learn more and purchase tickets at www.EggsontheBeach.com.

August 11, 2022

Eggs on the Beach firing up Oct. 15!

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Where charcoal meets charity

By Michelle Farnham
Aug. 15, 2022

MIRAMAR BEACH – The Eggs on the Beach grilling extravaganza is unlike any other culinary event on the Emerald Coast. Each fall, dozens of cook teams fire up their Big Green Egg grills and battle it out for barbecue glory.

Eggfests are held all around the country, allowing Big Green Egg enthusiasts to demonstrate the versatility of the kamado-style ceramic charcoal barbecue cooker. The local iteration, however, elevates the cuisine to a level you’d expect from South Walton; we’re talking much more than beans and weenies here. Past events have seen everything from tuna dip to pizza, grilled pineapple bites to bacon-wrapped venison, smoked wings and even skateboards made of sausage.

Proceeds from Eggs on the Beach benefit two local non-profits

Hosted by Bay Breeze Patio owners Susan Kiley and Wayne Paul, this celebration of food and flame is back for its eighth installment Saturday, Oct. 15. Last year’s fest moved to a new location at Seascape Towne Center, a move organizers plan to stick with.

“We got a lot of positive feedback about the new location, being on that beautiful deck, the wonderful bar, playing the most popular college football games, the beautiful open space there at the point with the permanent bathrooms,” said event organizer Tracey Louthain. “This year we’re going to stick with the more intimate feel of last year’s event; we want the tasters to feel like they got their money’s worth!”

The event is about good food and good times, but also good causes. Proceeds from Eggs on the Beach benefit two local non-profits: Food for Thought and Fisher House of the Emerald Coast. You’ll see volunteers from both organizations on hand, helping to keep things running behind the scenes.

Follow the smoke to the grove of white tents on grill day and you’ll find more than 600 ticketholders, putting in the hard work to determine the winner of the coveted Tasters’ Choice award. In 2021, the crowd couldn’t resist the adorable canine companions at the Healing Paws 4 Warriors tent, or their food from Blue Mountain Bakery, winners of the top prize and an XL Big Green Egg grill.

Judges — A team of judges made up of local culinary stars also peruses the fare.

Non-profit groups have their own category, too, competing for thousands of dollars to benefit their charity. Once again, the Healing Paws 4 Warriors team walked away with the $3,000 grand prize.

“We’ll definitely be bringing back our non-profit category this year,” Louthain added. “It’s been a lot of fun and allows us to extend and help a lot more non-profits.”

A team of judges made up of local culinary stars also peruses the fare, awarding trophies to their top three dishes, like last year’s team from Brock Landscaping representing Fisher House.

Knob Creek Bourbon has been an event sponsor the past three years, challenging cook teams to incorporate the Kentucky whiskey into their dish. Occasionally teams will try to win votes by pairing their bite with a complimentary whiskey cocktail, too. The 2021 Knob Creek Best Bite went to the South Walton Academy team “The Eggstras.”

Cook teams – both professional and amateur – are already being sought for this year’s competition.

“We want to grow our cook teams and get some new teams this year,” Louthain said. “We love the teams we’ve partnered with in the past and it would be great to see some new blood, too. We’ve had a lot of success partnering with restaurants in the area, sharing their special creations, showcasing what they can do on the Big Green Egg.”

Eggs on the Beach EggFest Cooking Competition will be held Saturday, Oct. 15 from 10 a.m. to 1:30 p.m. at Seascape Towne Center, on the South side of Highway 98. Tickets and cook team registration will be available at www.eggsonthebeach.com.

Photos by Michelle Farnham

October 17, 2021

Eggs on the Beach: Fired up for fun and philanthropy

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Seventh EggFest celebrates Big Green Egg grills

By Michelle Farnham
Oct. 17, 2021

SEASCAPE – Good food, good weather, good fun and good causes converged at Seascape Towne Center Oct. 16, as the Eggs on the Beach EggFest Cooking Competition returned for a seventh time.

Susan Kiley of Bay Breeze Patio co-organizes the event, and was very pleased with how the 2021 installment turned out.

“We had to change venues so that we could spread people out, put each group in individual tents, and it ends up that this is really a perfect venue. Everyone is loving it,” Kiley said, adding the decision to move the EggFest from September to October was also wise. “To not be 97 degrees is delightful.”

Natural Light — Team Bad Day to be a Naturday manning the Big Green Egg.

The eats

With nearly two dozen cook teams competing for fame and prizes, competitors had to bring creativity and originality to catch the attention of tasters, who used tickets to vote for their favorites. Team “Here for the Beer” passed out their Texas Twinkies: bacon-wrapped jalapeño peppers with zesty cheese filling. The Combat Diver Foundation had eggs frying to top their huevos rancheros plates. BE-CI satisfied the sweet tooth with their smoked bananas foster bite.

Mike Sturdivant was helping to man the “Hot Decks” table for Walton County Skate Society. The organization that built the skate park in Santa Rosa Beach drew inspiration from their sport, constructing an edible skateboard: smoked sausage wheels, a Black Bear Bread deck, mozzarella cheese, topped with a blueberry reduction sauce.

The battle of the smoked tuna dip was waged between Food For Thought, Saltwater Grill and Team No Bad Days. Sinfonia Gulf Coast enticed voters with cups of vodka tea lemonade accompanying their grilled shrimp with gazpacho – a collaboration with Destin Ice Market 30A – but also promised a musical fanfare from the student musicians for each ticket collected.

Volunteering at the Blue Angels Foundation table, Terry Mauer of the Florida SBDC joked their strategy was to overwhelm tasters with their giant plates of smoked beef molé chilaquiles with avocado hollandaise.

“Our goal is to fill everyone up so they don’t have room to taste any of the other food!” Mauer said with a laugh.

Tasked with picking Judges’ Choice winners were local culinary experts Chef Dan Vargo from Fine Coastal Cuisine, Chef Dave Bishop of Bud & Alley’s, Chef Gary Serafin of Emerald Coast Catering and Chef Mimmo La Innusa from Mimmo’s Ristorante Italiano.

“We’re judging on taste, presentation and uniqueness, but also different ways the teams are able to use the Green Egg.” – Chef Dan Vargo

“Of course we’re judging on taste, presentation and uniqueness, but also different ways the teams are able to use the Green Egg,” explained Vargo. “There are a few here that really used it on every aspect on their plate, from the oil to the spice rub to the bread – everything. It’s always fun to see cooks that aren’t professional cooks and what they can do.”

Vargo was especially pleased to be involved with this year’s event after the 2020 EggFest was cancelled due to the pandemic.

“It’s great to see people out and about,” he said. “The event does great things for the community charities, and of course we’re all benefiting from the social aspect of it.”

Chef Dave Bishop of Bud & Alley’s considers the entry from the Blue Angels Foundation.

Knob Creek Bourbon was back as an event sponsor, offering its own tier of awards for the cook teams that incorporated the Kentucky whiskey into their dishes.

In addition to ticket sales – which Kiley estimated exceeded 600 – additional funds were raised through a raffle drawing for everything from a MiniMax Big Green Egg to a condo stay, with all of the day’s proceeds benefiting Food For Thought and Fisher House of the Emerald Coast.

EggFest Awards

Knob Creek Best Bite

1 – South Walton Academy The Eggstras
2 – BE-CI
3 – Food For Thought Get Out the Grill
Honorable Mention – Premier Group
Honorable Mention – Confidential BBQ

Non-Profit Group

1 – Healing Paws 4 Warriors – $3,000
2 – South Walton Academy The Eggstras – $2,000
3 – Boys & Girls Club of the Emerald Coast – $1,000
3 – Sinfonia Gulf Orchestra – $1,000

Judges’ Choice trophies

1 – Brock Landscaping/Fisher House
2 – Blue Angels
3 – Saltwater Grill

Taster’s Choice prizes

1 – Healing Paws 4 Warriors – XL Big Green Egg
2 – Saltwater Restaurants – Large Big Green Egg
3 – BE-CI – MiniMax Big Green Egg

Photos by Michelle Farnham

Photo Slideshow:

Cajun shrimp with gouda grits

Brock Landscaping’s Cajun shrimp with gouda grits took the judge’s trophy.

Chef Gio Filippone of Mama Clemenza’s offered his talents to South Walton Academy, bringing his bacon-wrapped venison rolls with banana pepper.

Chef Kyle Swift of Blue Mountain Bakery collaborated with Healing Paws 4 Warriors.

Mike Sturdivant of Walton Skate Society served edible skateboards.

It was blue skies and barbecue at the seventh annual EggFest!

The chicken wings from Boys & Girls Club tied for third in the non-profit division.

October 6, 2021

Eggs on the Beach: Firing up the grills again Oct. 16

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By Michelle Farnham
Oct. 6, 2021

SEASCAPE – While the coals were extinguished last year due to the pandemic, local grilling enthusiasts are back to cooking with fire for the seventh annual Eggs on the Beach EggFest Cooking Competition!

“Tasters can taste unlimited bites from our cook teams, many of which serve multiple recipes and sometimes pair their bite with a complementary cocktail.” – Susan Kiley

Hosted by Bay Breeze Patio, this beloved culinary event celebrates the Big Green Egg, a kamado-style ceramic charcoal barbecue cooker capable of cranking out anything you can do in a grill, oven, or smoker.

Bay Breeze owners Susan Kiley and Wayne Paul are planning a smaller, more intimate affair this year, scheduled for Oct. 16.

“We’re moving to the Seascape Towne Center where cook teams will have individual tents instead of being under one large tent,” Kiley said. “The open-air setting will allow for social distancing and masks are encouraged.”

She said their goal is 24 cook teams – a combination of non-profits, backyard grill teams, and local restaurants.

Ticket holders – also known as Tasters – make their rounds through tents to visit each team’s grilling station. Alongside an esteemed panel of judges, they vote for their favorites using their allotment of five tickets.

“Tasters can taste unlimited bites from our cook teams, many of which serve multiple recipes and sometimes pair their bite with a complementary cocktail or beverage,” Kiley said. “In addition, Knob Creek has traditionally held tasting seminars, and ENCO Electronics sponsors our Sports Zone, broadcasting the most popular college football games. In addition, we have a Kids Zone for those who bring their family.”

Competitors — Dozens of community organizations compete for the title.

Teams are competing for those tickets, and thus bragging rights and prizes.

“For our backyard and restaurant teams, they are vying for a chance to win a Big Green Egg,” explained Kiley. “Our non-profit teams are competing for a cash donation toward their cause.

“All cook teams are competing for a Judge’s Trophy. Our honorary judges come out to ensure cook teams are not just competing for Taster votes, but also the prestige of being recognized by our judges, which are reputable local and regional culinary celebrities.”

In 2019, the Non-Profit Division saw South Walton Academy walk away with top honors and a $3,500 prize, while Sinfonia Youth Orchestra and Rotary Club of Destin also earned funding ($2,500 and $1,500, respectively). Judges’ Trophies went to Saltwater Restaurants, SETCO Services and Westonwood Ranch. People’s Choice winners included Saltwater Restaurants, Scenic Sotheby’s and Five Wild Blazing Medical Cooks.

Enjoy live music as you mingle and taste – rain or shine. The festivities are about more than good food and a good time, though, as proceeds will benefit local non-profits Food For Thought and Fisher House of the Emerald Coast. A drawing for prizes – including a Mini-Max Big Green Egg – also raises money for these groups.

“When we created Eggs on the Beach, we wanted to be sure to create a deliciously fun event that benefitted our local community,” Kiley said. “With the large military presence in our area, we really wanted to benefit those who serve our country. We connected with the team at the Fisher House for our inaugural event and it’s been a great partnership. We added Food for Thought in year two to serve kids in need in Walton and Okaloosa counties.”

Eggs on the Beach EggFest Cooking Competition will be held Saturday, Oct. 16 from 10 a.m. to 1:30 p.m. at Seascape Towne Center, on the South side of Highway 98. Tickets and cook team registration will be available at www.eggsonthebeach.com.

Photos by Michelle Farnham

June 6, 2020

Eggs on the Beach canceled for 2020

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Fundraiser pushed to 2021 citing public safety, economy

June 5, 2020
Special to 30A Food and Wine

MIRAMAR BEACH – Susan Kiley and Wayne Paul, organizers of the annual Eggs on the Beach grilling fundraiser, announced they have canceled the annual event for 2020.

“It was not an easy call for many reasons,” said Kiley and Paul, who also own Bay Breeze Patio in Miramar Beach. “‘Eggs’ does not easily lend itself to social distancing so we are reluctant to take any chances with anyone’s health. And, we feel we cannot ask our friends, family and fellow business owners to spend sponsorship dollars on ‘Eggs’ when things have been so rough this year.”

The seventh annual EggFest had been scheduled for Sept. 26 at Seascape Resort. Kiley and Paul plan to bring back the grilling extravaganza in 2021.

Centered around the popular Big Green Egg Komodo-style grill, Eggs on the Beach raises money for local causes. The 2019 installment brought in $40,000 for Food for Thought and Fisher House of the Emerald Coast.

September 13, 2017

Bay Breeze Patio Announces Honorary Judges for 4th Annual Eggs on the Beach Cooking Competition, Sept. 30, at Seascape Resort

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Special Contribution to 30A Food & Wine

MIRAMAR BEACH, Fla.—September 12, 2017–Bay Breeze Patio announces the panel of honorary judges for the Fourth Annual Eggs on the Beach Cooking Competition, which will be held at Seascape Resort on Sept. 30, 2017. More than 30 cook teams will be competing for cash, prizes and the coveted judges’ trophies. A team of culinary experts with diverse backgrounds will serve as this year’s honorary judges, including Chef Shane Quinlan, the Chef de Cuisine at Emeril’s Coastal Italian, Chef Giovanni Filippone of Vue on 30A, Chef Dominic Damiano, Clemenza’s, Fat Clemenza’s and Mama Clemenza’s, Author Mary Kay Andrews, The Beach House Cookbook, and Chef Dan Pettis, One 20 Modern Bistro and Fuel.

“We’re excited to partner with culinary experts from around the region to judge the cook teams’ culinary presentations,” said Wayne Paul, co-owner for Bay Breeze Patio. “Our cook teams have been working all summer to create the perfect bite. We enjoy seeing the creativity and the diversity of dishes, which range from meats to veggies to seafood and desserts. Last year, we even had a team serve octopus.”

Each cook team is 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. Each judge brings a diverse background and expertise. Here’s a look at their varied backgrounds:

Shane Quinlan is the Chef de Cuisine at Chef Emeril Lagasse’s newest restaurant, Emeril’s Coastal Italian located in Grand Boulevard at Sandestin. Born and raised on the Florida Panhandle, Quinlan began cooking at age 14 and later attended culinary school at Johnson & Wales University in Charleston, South Carolina. Upon graduating, Chef Quinlan trained in the San Francisco Bay area with Westin Hotels & Resorts and Mirassou Winery before returning to Florida, where he accepted a Sous Chef position at Marina Café in Destin. Chef Quinlan sharpened his skills over the years with organizations, including Sandestin Golf & Beach Resort, Tommy Bahama Restaurants, the PGA TOUR, and St. Joe Club & Resorts. Today, Chef Quinlan works closely with Chef Lagasse to create a menu that celebrates the fresh seafood and remarkable local ingredients found on the Emerald Coast.

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.

Accompanying Chef Filippone is Chef Dominic “Dom” Damiano, owner of Fat Clemenza’s. Damiano’s family roots trace back to Sicily—two small towns east of Palermo, Altavilla Milicia and Bagheria—and Chicago, where he grew up in neighborhood restaurants and at home with his family’s meals. In 2006, Chef Damiano and three partners, Chris Damiano, Mimmo LaInnusa and Saverio Jacovelli, turned a failed Destin restaurant into Fat Clemenza’s, which has earned “Best of the Emerald Coast” honors many years. In April of 2011, Damiano branched out by opening Clemenza’s at Uptown Station in Fort Walton Beach. Most recently, he teamed up with his wife, Tammy, to open Mama Clemenza’s European Breakfast in Miramar Beach, which is renowned for Mama’s Famous Cappuccino and her popular Croque Madame.

Born and raised in Northwest Florida, Chef Dan Pettis began his cooking career at age 13 with a summer job. Like most young aspiring chefs, he started washing dishes and learning by the sidelines. During his career, he has worked alongside famed chefs including Chef Tim Creehan, sushi chef Roy Villacrusis, and Chef Konrad Jochum of the Boatyard Restaurant. In 2009, Chef Pettis opened his own restaurant, One 20 a Modern Bistro, in Niceville. The bistro features simplistic seaside inspired fusion cuisine, drawing on Chef Pettis’ Southern roots, South Florida schooling, and worldly travels. Last year, he opened a second Niceville restaurant, Fuel at North Light.

Rounding out the team of judges is Author Mary Kay Andrews. The perennial New York Times bestselling Author and “Beach Read Queen”, Andrews recently authored a cookbook full of her favorite recipes. From cherry balsamic-glazed lamb chops and bacon-kissed green beans to buttermilk-brined fried chicken and barbecue pork on the Big Green Egg, the cookbook is filled with delicious, easy-to-prepare, coastal recipes.

The 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 $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.