Menu

Matthew Krueger

Ovide

Acheson debuts Ovide’s spring menu

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SANDESTIN – Ovide, the first Florida restaurant by celebrity Chef Hugh Acheson, has launched its new spring seasonal menu. The menu showcases Acheson’s passion for creativity and seasonality by fusing Ovide’s classic coastal French cuisine with the fresh, vibrant and homey flavors of spring.

Chef Hugh Acheson
Chef Hugh Acheson

The menu was conceptualized by Acheson, who has been featured on BravoTV’s “Top Chef” and has been awarded with two James Beard awards, as well as Ovide’s executive Chef Matthew Krueger. Its seasonal specials were fueled by a strong dedication towards sustainability, resulting in fresh ingredients and a variety of vegetarian menu options. The spring menu includes many of Acheson’s favorite dishes, all of which pair perfectly with Ovide’s elevated cocktail and wine options.

The spring menu features a plethora of delicious starters including beef tartare ($22) paired with smoked egg yolk, shallot and cornichon; crispy pork ribs ($19) with benne seed barbecue sauce, sorghum, peanuts and cilantro; chilled corn soup ($15) accompanied by Gulf shrimp and chili oil; watermelon and feta salad ($17) with pickled watermelon rind, arugula and Serrano vinaigrette; and fried okra and heirloom tomato ($18) with arugula and green goddess dressing.

Some entrée highlights include pappardelle with mushrooms ($29) with mascarpone, long cooked shallots, parmigiano and basil; frogmore stew ($32) made of shrimp, andouille sausage, corn, leek and tomatoes, served with grilled bread; bronzed Redfish ($44) served with lemon-caper butter, black eyed peas and radishes; and roasted duck breast ($48) atop dirty rice and butter braised cabbage with sauerkraut sauce.

Beef tartare
The beef tartare starter is paired with smoked egg yolk, shallot and cornichon.

Lastly, since no meal is complete without dessert, Ovide is offering new spring dessert options, such as banana pudding ($13) with pastry cream and Nilla wafers, and blackberry cobbler ($14) with brioche, lime and hazelnut ice cream.

Ovide is located in Hotel Effie at the Sandestin Golf and Beach Resort, and reservations are available Sunday through Thursday from 7 a.m. to 9 p.m., and Friday and Saturday from 7 a.m. to 10 p.m., at www.hoteleffie.com/dining/ovide.

Matthew Krueger

Hotel Effie appoints Krueger as executive chef

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Will work alongside James Beard Award-winning Chef Hugh Acheson

Sept. 26, 2022
Special to 30A Food and Wine

MIRAMAR BEACH – Sandestin Golf and Beach Resort announced the appointment of Matthew Krueger to executive chef of Hotel Effie. Krueger is helming the kitchen at the hotel’s signature restaurant Ovide, the only Florida restaurant by James Beard Award-winning Chef Hugh Acheson. Acheson, who was awarded Food & Wine Magazine’s Best New Chef and known for television appearances on Bravo’s Top Chef, is responsible for curating the hotel’s culinary concepts based on Southern cuisine and coastal flavors. Acheson conceptualized the menus for all of the hotel’s food and beverage outlets, including Ara Rooftop & Pool Lounge, The Lobby Bar (TLB) and Sweetbay Coffee.

Matthew Krueger
Krueger will lead the kitchen at the hotel’s signature restaurant, Ovide.

As executive chef, Krueger will collaborate with Acheson to oversee all aspects of food and beverage operations across the hotel’s four restaurant outlets and in-room dining. In his new role, he’ll supervise the culinary team, manage budgets and maintain the overall guest experience. Krueger will work closely with Steven Grubbs, the hotel’s sommelier and wine director, to create pairings for Ovide’s menu and Kellie Thorn, the hotel’s lead mixologist. He’ll also work closely with local farmers and vendors to ensure the hotel restaurants continue to serve farm fresh and sustainable ingredients whenever possible.

“We are delighted to welcome Chef Krueger to our Hotel Effie family,” said Brad Busby, general manager of Hotel Effie. “At our core, we are defined by Effie’s role as the ultimate Southern hostess and serving wonderful food is a large part of that experience. We have no doubt that Chef Krueger will work well with Chef Acheson to continue to please our guests with outstanding service and cuisine at Ovide and our other culinary outlets.”

Krueger is a 15-year veteran of the hospitality industry. He graduated from the Art Institute of Salt Lake City, where he received a degree in culinary arts. He proceeded to work in kitchens at prestigious luxury resorts across the U.S., including J&G Grill at the St. Regis Deer Valley in Park City, The Lodge at Sea Island Resort in Georgia and Homestead Resort in Utah. During his time at The Lodge, the restaurant received its 5-star rating from Forbes, among other accolades.

“It’s a dream come true to work alongside Chef Acheson and the team of chefs at Hotel Effie,” said Krueger. “I look forward to expanding our menus, showcasing some of the beautiful, fresh seafood found here along the Emerald Coast and welcoming our guests into our restaurants.”

Hotel Effie and its restaurants are located at 1 Grand Sandestin Blvd., in Miramar Beach.