10th Annual Eggs on the Beach Raises $52,500 for Local Non-Profits
The 10th Annual Eggs on the Beach Big Green Egg Cooking Competition raised an impressive $52,500 for local non-profits, including Fisher House of the Emerald Coast and Food for Thought. Hosted by Bay Breeze Patio at Seascape Towne Center on Nov. 2, this year’s EggFest featured a diverse array of deliciously creative bites presented by 25 cook teams. Bites ranging from desserts to shrimp, ribs, venison, pork belly, brisket, sausage, and chicken were presented to tasters and judges to earn cook teams a spot in the winners’ circle. This year, eight winning teams took home cash, prizes and bragging rights from the commemorative competition.
“With the addition of the Tony Chachere’s category and the continuation of the best Angels Envy bite category, we had more categories for cook teams to compete in than ever before,” said Eggs on the Beach Co-Founder Susan Kiley. “The teams really embraced the new category. We are always impressed with their creativity and this year was no exception. Due the unwavering support from our cook teams, sponsors, volunteers, staff and tasters, the 10th annual event was our best yet. It’s such an honor to write checks to these deserving non-profits, serving the needs of our community.”
Proceeds from the event are presented to the non-profit cook teams and the remainder is divided between the two benefiting charities, Food for Thought and Fisher House of the Emerald Coast. This year, both received a $22,000 donation to support their mission. In addition, non-profit teams competed for Taster’s Choice Awards and were awarded cash prizes totaling $8,500.
In First Place, Food for Thought earned top spot and an additional $3,500 donation for their bite “The 5 Swine.” Partnering with John O’Neil (aka Dude Food Fire), the Food For Thought Team served a smoked, braised and roasted belly of swine paired with 4 cheese Tony C’s macaroni and cheese, along with Chef Kara's Chocolate Bourbon Pecan Pie topped with Salted Caramel Bourbon sauce, 7-year balsamic drizzle and a maple peppercorn finish. In second place, the Heritage Museum of Northwest Florida earned $2,500 for their smoked riblet created in partnership with culinary team at the Pallet Bar & Grill in Fort Walton Beach. In third place, Healing Paws for Warriors earned $2,500 for their bite, Tony Chachere’s rubbed pork belly and brown sugar bread pudding, created by Swiftly Catered and Blue Mountain Bakery.
Taster’s top picks earned the top three cook teams a Big Green Egg. Protecting last year’s first place title, “Keggs Over Easy” returned to earn the most taster votes and a Large Big Green Egg for their Texas Twinkies jalapeno bites and Angels Envy Texas Tea. In second place, Captain’s Choice returned and served their smoked brisket bite to win a medium size Big Green Egg. Saltwater Restaurants earned the third most votes for their smoked shrimp and tomato basil soup with grill cheese paired with bourbon smoked pineapple smash and were awarded a Mini-Max Big Green Egg.
The cook teams also presented their inspiring creations to five honorary judges who ranked bites on taste, appearance and creativity. This year’s panel of celebrity chefs included Celebrity Chef and Restauranteur Tim Creehan of Cuvee 30A; Chef Fleetwood Covington of Seagar’s Prime Steaks & Seafood; Chef Jack McGuckin of Bijoux; Chef Ignacio Bernal of Vintij Wine Boutique; and Chef Camille Withall of George’s in Alys Beach.
Earning first place Judge’s Trophy was the Sea Market Team for their Tony Chachere seasoned local red snapper with honey bourbon glaze and smoked Southern Peach cobbler. In second place, Healing Paws for Warriors earned a Judge’s Trophy for their Tony Chachere’s rubbed pork belly by Swiftly Catered and brown sugar bread pudding by Blue Mountain Bakery. In third place, Saltwater Restaurants earned a Judge’s Trophy for their smoked shrimp and tomato basil soup with grill cheese.
Teams had the opportunity to infuse Angels Envy Bourbon into their recipe and compete for the Best Angels Envy Bite. Earning first place and a barrel head and bottle of Angels Envy Bourbon was the brown sugar bread pudding with roasted apple and Angels Envy crème angalise bite presented by Swiftly Catered for Healing Paws for Warriors. In second place, team “It’s a Write Off” shined with their shrimp with Angels Envy infused sauce. In third place, Food for Thought’s Chef Kara's Chocolate Bourbon Pecan Pie topped with Salted Caramel Bourbon sauce, 7-year balsamic drizzle and a maple peppercorn finish.
Last but certainly not least, teams had the opportunity to infuse Tony Chachere seasonings and compete for best “Tony C” bite. Earning first place for their Tony Chachere seasoned smoked shrimp and tomato basil soup with grill cheese was Saltwater Restaurants. In second place, the Sea Market won for their Tony Chachere’s seasoned local red snapper with a honey bourbon glaze. In third place, Food for Thought lad by John O’Neil of Dude Food Fire won for their Tony Chachere’s seasoned 4 cheese Tony C’s macaroni and cheese.
Eggs on the Beach’s non-profit partners provide important volunteer support during the event, and split the proceeds. The Fisher House of the Emerald Coast’s donation will help the organization fund its mission to provide a home away from home for military families during medical treatment. Food for Thought’s donation will support its mission of fighting childhood hunger and food insecurity among students in Walton and Okaloosa counties. Since its inception in 2014, Eggs on the Beach has donated more than $347,500 to local nonprofits.
For those who have considered purchasing a Big Green Egg, a limited number of Demo Eggs, which were used during the competition, are available at a discounted price. View sizes and pricing at EggsontheBeach.com or visit the Bay Breeze Patio showroom at 32 Forest Shore Drive, Miramar Beach, Fla. More information on Eggs on the Beach and the winners at EggsontheBeach.com.
