May 11–14, the award-winning Omni Amelia Island Resort will host the seventh annual Fish to Fork culinary weekend. The four-day event showcases culinary showdowns between acclaimed chefs from around the region, including Ben Norton (executive chef, Husk, Nashville), Carlos Raba (chef and co-owner, Clavel, Baltimore), Jes Tantalo (executive chef, Redlight Redlight, Orlando), Katsuji Tanabe (owner and executive chef, a’Verde, Cary, North Carolina), and Ricky Moore (founder and owner, Saltbox Seafood Joint, Durham, North Carolina).
© Omni Amelia Island Resort
“Fish to Fork has become a special event for the community and beyond,” said Executive Chef Omar Collazo. “This year’s competition promises to be the best yet. I’m especially excited to participate for the first time and to welcome several phenomenal regional chefs who will offer their own interpretations of local Amelia Island cuisine.”
© Omni Amelia Island Resort
Ticket options for Fish to Fork include a VIP package that offers three nights in oceanfront accommodations, use of an Island Hopper golf cart for the stay, and a curated schedule of meals and events. The VIP experience includes a Thursday night welcome dinner for two; a choice of Friday fishing or a chef-prepared lunch for two; Friday afternoon cocktails; Friday evening dinner for two at Mocama Beer Company; Saturday lunch for two; reserved seating and two tickets to the Fish to Fork Main Event; and a Sunday “The Morning Table” buffet for two in Sunrise Café.
Additional ticket types and single-event passes are typically available for those who prefer to attend individual events, such as the main tasting competition, individual dinners, or fishing excursions. The weekend highlights local seafood and seasonal ingredients, celebrating the flavors and culinary traditions of Amelia Island while giving visiting chefs a stage to showcase their skills and creativity.