Foodie Getaway: Orlando Chefs Featured at Omni Amelia Island Fish to Fork Culinary Weekend

Fish to Fork Weekend at Omni Amelia Island Plantation Resort

Calling all seafoodies! The annual Fish to Fork culinary weekend is back for its 6th year at Omni Amelia Island Plantation Resort. This year’s event will take place over Mother’s Day weekend from May 9-12, 2019 with a fitting all-female chef lineup. The event will dazzle visitors with a unique “dock-to-dish” dining experience.

Here’s how the weekend will pan out:

Each chef will head out to sea on a fishing conquest on Friday, May 10, in preparation for the Main Event on Saturday, May 11.

On Saturday evening, each chef will craft signature dishes for judging using their fresh catch of the day. Later, the chefs will split into two teams of three to go head-to-head in the Team Challenge, where they must incorporate a surprise ingredient. Attendees will get to taste each dish and vote on their favorites for both the Individual and Team Challenges.

Each competing chef will also vote to determine the Chef’s Choice winner.

THE CHEFS

Aside from the fabulous fare and stunning oceanfront views, the event will also feature two renowned Orlando chefs.

Orlando’s own Kathleen Blake, a three-time Fish to Fork competitor, James Beard Award nominee, and owner/chef of The Rusty Spoon, will be starring as one of the event’s emcees.

Fish to Fork Weekend at Omni Amelia Island Plantation Resort

Also representing Orlando’s culinary scene is Alexia Gawlak, chef and partner of Orlando’s Swine & Sons, who will be competing in the event. She has been a star of Orlando’s food scene for over 20 years.

The five remaining competitors are:

  • Whitney Otawka (Cumberland Island, GA): She is the culinary director of the Greyfield Inn, a published cookbook author, has appeared on Top Chef, and was named Atlanta’s Rising Star Chef.
  • Maneet Chauhan (Nashville, TN: Chauhan is the executive chef of Chauhan Ale & Masala House, a James Beard Award of Excellence winner, and has appeared on “Chopped,” “Iron Chef,” and “The Next Iron Chef.”
  • Kerri Rogers (Jacksonville, FL): Kerri Rogers is the executive chef of Bellwether and is known for her creativity inspired by North Florida flavors.
  • Kelly Franz (Charleston, SC): Franz is the executive chef of Magnolias, a member of the Charleston Chapter of Les Dames d’Escoffier, and was a runner-up on Food Network’s “Cutthroat Kitchen” and “Bite Club.”
  • Stacy Cogswell (Boston, MA): Cogswell is the author of The New England Cookbook and appeared on Bravo’s “Top Chef.”

TICKETS + DETAILS

Tickets to the Main Event on Saturday, May 11, are available for $135/person plus fees. Several inclusive travel packages are also available.

Purchase individual tickets here.

Book travel packages here.

Fish to Fork Main Event Package: May 11-12

  • 1 night of luxurious oceanfront accommodations
  • Two tickets to the 6th Annual Fish to Fork Saturday Night’s Main Event
  • From $639 per room, plus taxes and fees

Fish to Fork Weekend Package: May 10-12

  • 2 nights luxurious oceanfront accommodations
  • Friday night dinner for two
  • Saturday lunch for two
  • Two tickets to the 6th Annual Fish to Fork Saturday Night’s Event
  • From $1,503 per room, plus taxes and fees

Fish to Fork VIP Package: May 9-12

  • 3 nights luxurious oceanfront accommodations
  • Thursday night dinner for two
  • Friday fishing or chef-prepared lunch for two
  • Friday night dinner for two
  • Saturday lunch for two
  • Two tickets to the 6th Annual Fish to Fork Saturday Night’s Main Event with reserved seating
  • Sunday morning “Art of Breakfast” in Sunrise Café
  • Island Hopper (golf cart) throughout stay
  • Valet Parking
  • Waived Resort Fee
  • From $2,528 per room, plus taxes and fees

Visit www.fishtoforkweekend.com or call 1-888-261-6161 for more details.

All photos courtesy of Omni Amelia Island Plantation Resort


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