Vol. 6, No. 27 A Unique Way of Life May ... - Ocean Reef Club · Ocean Reef Club does not guarantee...
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Top This! 6th Annual Food & Wine Festival by Holly Houser, Ocean Reef Press Editorial Assistant The Food & Wine Festival, now in its sixth year, has continued to improve year after year. But this year, from the sophisticated décor to the masterful food and beverage professionals, exceeded all expectations leaving many to ask, “How will you top it next year?” Friday’s Festivities This year’s Festival brought back Friday’s Welcome Luncheon where attendees relished in a beautifully decorated lunch on the Town Hall Lawn, complete with Moet champagne, mason jar ice cream bar, a fruit wagon, and perhaps best of all, a few lucky tables had the opportunity to sit and enjoy lunch with the weekend’s guest chefs – Emeril Lagasse, Paula DaSilva and Pascal Oudin. Later that evening, attendees flocked to Carysfort Hall for the Food & Wine Experience, where guests chefs, our own Ocean Reef chefs, and select wine and spirit partners brought samples of their best works for all to savor. Before even entering Carysfort Hall, you were met by Don Julio’s Key Lime Coconut drink that had many coming back for seconds and even thirds. Once inside, the Ballroom was transformed. The furniture and décor modern, the live music perfectly soothing yet upbeat, and the fantastic smell of expertly prepped food invited you in for more. Walking through the room, you’d hear... “Have you tried Chef Betania’s Bruschetta?” “Chef Paula DaSilva’s Shrimp Ceviche is amazing.” “You have to go try Chef Cody Evesque’s Smoked Brisket.” The food was fantastic as well as fantastically presented. Chef Emeril Lagasse created Bahamian Conch Salad topped with his wife’s caviar, and huge oyster shells presented Chipotle BBQ Oysters, while you could eat Chef Pascal Oudin’s Atlantic Smoked Salmon Bavaroise right out of an eggshell! As always, Chef Santiago Puga’s array of desserts were almost too beautiful to eat, and Chef Kareem Anguin’s Oyster Boat was overflowing with seafood – shrimp, crab, oysters, and more. If that wasn’t enough to get your palate tingling, your choice of drink was sprinkled between each culinary display. From Zacapa rum mixed with coconut water, Ketel One infused with botanicals, Beam Suntory Japanese whisky, vodka and gin, Casamigos margaritas, Papa’s Pilar rum, wines from world-class wineries, and of course, a cocktail of your choice A Unique Way of Life Vol. 6, No. 27 May 3, 2019 “Rosé All Day” and more on the Town Hall Lawn. The Cooking School demos were full, and fully engaging. Sharing their passion for cooking and entertaining, these Chefs never stopped. Continued on | 2 Continued on | 4 PRSRT STD U.S. POSTAGE PAID Permit No. 55 Key Largo, FL 33037 Airport Enhancement Project Summer 2019 by Mic O’Keeffe, Executive Director of Sports & Recreation As communicated by Club Chairman Bob Manzo at the Annual Meeting earlier this month, Ocean Reef Club has an enhanced safety related project scheduled for the Airport. As described, this much needed project is being funded with $4 million in private Member contributions with the remaining $2 million funded by Ocean Reef Club and by insurance recoveries from Hurricane Irma. On May 13th, the Airport, known also to aviation enthusiasts by its Airport Identifier, 07FA, will close for the summer. Phase One of the Airport Improvement project will commence with the runway receiving a complete overhaul. The project is slated to be completed in mid- to late October and will include a number of safety-focused enhancements.
Transcript of Vol. 6, No. 27 A Unique Way of Life May ... - Ocean Reef Club · Ocean Reef Club does not guarantee...
Top This!6th Annual Food & Wine Festival by Holly Houser, Ocean Reef Press Editorial Assistant The Food & Wine Festival, now in its sixth year, has continued to improve year after year. But this year, from the sophisticated décor to the masterful food and beverage professionals, exceeded all expectations leaving many to ask, “How will you top it next year?”
Friday’s FestivitiesThis year’s Festival brought back Friday’s Welcome Luncheon where attendees relished in a beautifully decorated lunch on the Town Hall Lawn, complete with Moet champagne, mason jar ice cream bar, a fruit wagon, and perhaps best of all, a few lucky tables had the opportunity to sit and enjoy lunch with the weekend’s guest chefs – Emeril Lagasse, Paula DaSilva and Pascal Oudin.
Later that evening, attendees flocked to Carysfort Hall for the Food & Wine Experience, where guests chefs, our own Ocean Reef chefs, and select wine and spirit partners brought samples of their
best works for all to savor. Before even entering Carysfort Hall, you were met by Don Julio’s Key Lime Coconut drink that had many coming back for seconds and even thirds. Once inside, the Ballroom was transformed. The furniture and décor modern, the live music perfectly soothing yet upbeat, and the fantastic smell of expertly prepped food invited you in for more. Walking through the room, you’d hear... “Have you tried Chef Betania’s Bruschetta?” “Chef Paula DaSilva’s Shrimp Ceviche is amazing.” “You have to go try Chef Cody Evesque’s Smoked Brisket.” The food was fantastic as well as fantastically presented. Chef Emeril Lagasse created Bahamian Conch Salad topped with his wife’s caviar, and huge oyster shells presented
Chipotle BBQ Oysters, while you could eat Chef Pascal Oudin’s Atlantic Smoked Salmon Bavaroise right out of an eggshell! As always, Chef Santiago Puga’s array of desserts were almost too beautiful to eat, and Chef Kareem Anguin’s Oyster Boat was overflowing with seafood – shrimp, crab, oysters, and more.
If that wasn’t enough to get your palate tingling, your choice of drink was sprinkled between each culinary display. From Zacapa rum mixed with coconut water, Ketel One infused with botanicals, Beam Suntory Japanese whisky, vodka and gin, Casamigos margaritas, Papa’s Pilar rum, wines from world-class wineries, and of course, a cocktail of your choice
A Unique Way of LifeVol. 6, No. 27 May 3, 2019
“Rosé All Day” and more on the Town Hall Lawn.
The Cooking School demos were full, and fully engaging.
Sharing their passion for cooking and entertaining, these Chefs never stopped.
Continued on | 2
Continued on | 4
PRSRT STDU.S. POSTAGE
PAIDPermit No. 55Key Largo, FL
33037
Airport Enhancement Project Summer 2019 by Mic O’Keeffe,Executive Director of Sports & Recreation
As communicated by Club Chairman Bob Manzo at the Annual Meeting earlier this month, Ocean Reef Club has an enhanced safety related project scheduled for the Airport. As described, this much needed project is being funded with $4 million in private Member contributions with the remaining $2 million funded by Ocean Reef Club and by insurance recoveries from Hurricane Irma.
On May 13th, the Airport, known also to aviation enthusiasts by its Airport Identifier, 07FA, will close for the summer. Phase One of the Airport Improvement project will commence with the runway receiving a complete overhaul. The project is slated to be completed in mid- to late October and will include a number of safety-focused enhancements.
2 | Ocean Reef Press | May 3, 2019
by Mixologist David Ortiz. A look around the room showed people smiling, laughing, and enjoying themselves. One Member cheered, “This is a riot!” A statement that exemplified the feeling of all in attendance.
Saturday’s Celebrations Saturday morning began at the Bloody Mary Bar on the Tarpon Patio, before festival-goers embarked on a few hours of cooking and cocktail demonstrations and tastings by professional chefs Pascal, Paula and Emeril, Wine Specialist Jackie Gwidt, and Mixologist and familiar face at Food & Wine, David Ortiz.
There was also Malene Rosé’s vintage Airstream mobile wine bar. Complete with coconut, flamingo, and Rosé All Day pool floats and lounge-able couches, the Airstream Trailer served beer, chardonnay and rose, and had its own lounge area for imbibers to delight in.
The playfulness and camaraderie among the three
chefs was palpable throughout the weekend. While each masterful chefs, they proved to be masterful entertainers as well. The Cooking School was a full house for each of the three demos and in each, the audience did just as much laughing as they did learning. The banter and liveliness of the weekend continued into Saturday evening’s Grand Dinner. Each guest chef prepared a course before joining the attendees for the festivities. Wines from Chamisal Vineyards, Archery Summit, Pine Ridge Vineyards and Seghesio Family Vineyards kept the party going and inspired a spur of the moment “musical performance” by Emeril and our own Senior Director of Culinary Philippe Reynaud. This is a weekend that will not be forgotten.
Visit oceanreef.com/foodandwine to view the event in living color. And of course, stay tuned for what the Culinary and Beverage team are planning for 2020. We’ll leave it to Chef Philippe, Executive Chef Andi Van Willigan and Beverage Director Sean Carroll to figure out how to top themselves!
Gotta Question?I have been to many events at the Cultural Center and have noticed that the pianos are all different. Do we own a piano or do we rent one for each entertainer? What a great observation! The Cultural Center owns a Yamaha C7 Grand Piano and also a Yamaha Baby Grand. As it is a concert piano, the C7 Grand Piano is used for most of their shows, but sometimes depending on space limitations, the Baby Grand will be used. There are also times that the performer will request, in their contract, a different piano that the Cultural Center will then rent.
EDITOR’S NOTE: The above question was submitted by an OR Member and the answer was compiled by the staff of the Ocean Reef Press, who sought the information from “people in the know.” … It is our hope that our readers will use this GOTTA QUESTION? column to answer their queries about life at Ocean Reef. Email the Ocean Reef Press at [email protected].
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OR “See” Food & WineContinued from | 1
A sitting in the Orchid Garden at Warren Peterson’s home.
