2011 Winners

Winner

JEKYLL ISLAND CLUB HOTEL

Runner up

TASTEFUL TEMPTATIONS

Winner

OCEAN LODGE
Blue Crab and Fried Green Tomatoes Napoleon

Blue crab and shrimp cakes stacked between fried green tomatoes. The napoleon rest atop a bed of corn and black bean salsa. Cajun rémoulade and red pepper coulis accompany it.

Runner up

BONEFISH GRILL
Ahi Tuna Sashimi

Sesame seared with wasabi and pickled ginger

Winner

CARGO PORTSIDE GRILL
Curried Crab and Sweet Corn Chowder

Lump crabmeat and applewood smoked bacon with sweet corn, sweet potatoes and a crispy wonton crouton.

Runner up

McGARVEY'S WEE PUB
Homemade Potato Soup in a Bread Bowl

A hearty potato soup in a sourdough bread bowl garnished with fresh chives, shredded cheddar jack cheese and applewood smoked bacon bits.

Winner

RIGHT ON Q BARBEQUE
Ribs with Sweet Heat

St. Louis style ribs dry rubbed with our award-winning rub. Smoked low and slow with white oak and pecan wood. Served with our award-winning "sweet heat" BBQ sauce on the side.

Winner

BONEFISH GRILL
Ahi Tuna Sashimi

Runner up

SOUTHEAST GEORGIA HEALTH SYSTEM
Baja Shrimp Taco Bites

Winner

CARGO PORTSIDE GRILL
Homemade Linguini with Prosciutto, Sage and Mushroom Cream

Fresh rolled pasta with prosciutto ham in a creamy sauce

Runner up

PURPLE SAGE CATERING
Pork Osso Bucco with Rutabaga Mash and Warm Brussels Sprouts Slaw

A play on the classic Osso Bucco, we use a Berkshire pork plank. Berkshire pork is the "Kobe" of the pork world, rich and well marbled. It is dusted with ancho chili and cocoa, then slow braised to absolute tenderness. It is paired with a mash of rutabaga and potato and a warm brussels sprouts Slaw laced with grain mustard. The sauce is a pureed reduction of the braising liquid and roasted vegetables.

Winner

SOUTHEAST GEORGIA HEALTH SYSTEM
Baja Shrimp Taco Bites

A little taste of the Southwest featuring a blend of sauteed shrimp, chipotle spiced cole slaw and fresh jalapeño marmelade served on a crisp tortilla round.

Runner up

PURPLE SAGE CATERING
Grilled Vegetable Terrine

A combination of grilled tofu and vegetables that include eggplant, zucchini, carrots, red and yellow peppers. It is held together with a rich tomato aspic, served with Mediterranean quinoa Salad and garnished with seasoned kale chips.

Winner

FIRESIDE TEX MEX GRILL
Mexican Rice Bowl

Mini fried tortillas filled with rice, taco meat, refried beans and topped with queso cheese sauce.

Runner up

JERK SHACK
Jerk Chicken

Jamaican jerk spice – two principal ingredients, allspice and scotch bonnet peppers – plus other ingredients including cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt and pepper. After marinating the meat is grilled, enhancing its smokey, spicy flavor.

Winner

PURPLE SAGE CATERING
Nanner Pudding

Our own twist on a Southern classic, using house made pure vanilla cookies, dried banana crisps and a creamy banana flavored pudding made with fresh, traditional ingredients. We top it off with a fresh banana coin that has been coated with turbinado sugar and brûléed.

Runner up

MOO COW CREAM
Candied Bacon Ice Cream

Candies and bacon ice cream served on a waffle.

Caterer

TASTEFUL TEMPTATIONS

Restaurant

OCEAN LODGE