Oceanside’s inviting atmosphere was casual coastal chic. Beautiful white calla lilies and blue glassware graced our table, and large open shutters invited a cool breeze inside. After our death-defying 10 mph adventure, we had worked up an appetite, so we grabbed a bite at Marché Burette, the resort’s charming gourmet emporium, which Chef Daven described as “Cracker Barrel meets Whole Foods.” We enjoyed a light lunch on the shady terrace overlooking a pond and the small shopping village. On the walk back, Chef Daven passed by on his bicycle while doing his rounds. Not only does he physically visit all nine of his restaurants and eateries daily but he also stays fit in the process. With the hot sun bearing down, I could hear Omni’s ultraluxe pool calling my name. As I wandered among six hundred chaises dotting the palm-fringed, multitiered poolscape, I felt like Goldilocks on a quest to find the perfect sunny perch. When I took a gloriously refreshing dip, I nearly had the pool to myself— ahhhh, the sweet rewards of off-season travel. I then moseyed out to the beach and watched the crashing waves. Hoof- and footprints were mingled together in the sand, reminding me of Amelia Island’s popularity as a horse-friendly beach. Though I wished to linger, I didn’t want to be late for our seven-course degustation at Oceanside Bar and Grill. The resort’s most popular restaurant specializes in fresh Floribbean cuisine. It is flip-flop casual by day and glams it up a few notches at night. Our evening extravaganza kicked off with sunset cocktails in the lobby’s sleek lounge, Seaglass. Afterward, we walked down along the cascading pool decks to Oceanside for an indulgent evening of culinary seduction. Oceanside’s inviting atmosphere was casual coastal chic. Beautiful white calla lilies and blue glassware graced our table, and large open shutters invited 28 | M A R C H /A P R I L 2 014
a cool breeze inside. Along with Chef Daven’s customary welcome and tantalizing course-by-course description of the evening’s menu, he also explained the inspiration behind his “Florida–Georgia Border” themed dinner. He said the focus was to raise awareness of the impact that local harvests have and to emphasize their effects on the surrounding ecosystems of his adopted home. Furthermore, by unifying the borders of these neighbor states, Amelia Island’s future and existing natural habitats can be better protected. Not only does Chef Daven prepare exquisite cuisine, but he also excels at putting clever twists on his imaginative creations. During the course of events—pardon the pun—he surprised us with unlikely flavor pairings, scent infusers, and playful visuals. In fact, if presentation were an Olympic sport, Chef Daven would surely take home the gold! The first course, “Ice Breaker,” was one of most scrumptious—a chilled spiny lobster that had been sliced into portions, reassembled on a four-sectioned rectangular plate, and served with edamame and a sweet habanero sauce. The “Island Bridge” salad was two large spinach leaves placed atop a few mushrooms and some roasted corn, all sitting on a sweet pea puree ribbon and hominy flan. Chef Daven displayed his sense of humor—literally—with his “Rod and Reel” course. Luscious Florida tuna sashimi mixed with cashews and pickled shishitos (sweet Japanese peppers) were served in a small tin can and accompanied by a scoop of delectable basil ice cream. Another standout was the “Line and Net”— she-crab soup ladled into an oversized spoon rest and decorated with clumps of crabmeat, Granny Smith apple slices, and salmon roe sprinkles. The “Campfire” was an enchanting variation of s’mores. A slice of chocolate mousse cake, homemade graham crackers, and toasted marshmallows were arranged and plated behind a tiny cast-iron skillet filled with smoldering hickory chips. The smoky aroma wafted under my nose with each incredible bite. Genius! Each Saturday morning, the resort hosts a small farmers market across the pond from Marché Burette with local vendors selling fresh baked goods, organic produce, artisanal cheeses, flavored vinegars and oils, homemade jams, and snacks. We gathered early at the market’s entrance and were told that our farewell brunch would include an Iron Chef Throwdown and we would be participating. Our task was to shop for ingredients at the farmers market that Chef Daven and his
THE RESORT’S SATURDAY MORNING FARMERS MARKET IS NESTLED UNDER A CANOPY OF MOSS-DRAPED OAKS. PHOTO COURTESY OF OMNI AMELIA ISLAND PLANTATION.