A LETTER FROM OUR PRESIDENT Dear Friends of the Foundation, Welcome to Delicious Destinations “Dine In Edition” presented by Miller Electric! This innovative take on our signature fall event brings our area’s top chefs to your kitchen as they lead us step by step in creating a gourmet three-course meal. Although disappointed that we could not host the event in its traditional format, I am confident that the decision to move the fundraiser to a virtual platform was the right one due to the safety concerns surrounding the pandemic. I will miss seeing you in person at the Ponte Vedra Inn & Club and enjoying the dishes prepared by our talented chefs, but we are excited to still continue this beloved event and raise critical funds for our community outreach programs. Through these programs, Ascension St. Vincent’s Foundation provided more than 13,000 patients in our five-county service area with free healthcare, education and medical services last year. This would not have been possible without your generosity. Your support is increasingly critical as we continue to care for our community’s most vulnerable. I want to personally thank all of the sponsors and supporters who have made Delicious Destinations possible this year, despite these difficult times. I hope you enjoy the delicious meal, and I look forward to seeing you soon. Don’t forget to share your creations with us on social media by using #DDJax2020. God bless you!
Virginia Hall President & Chief Development Officer Ascension St. Vincent’s Foundation
THANK YOU TO OUR SPONSORS & PARTNERS FOUNDING PARTNER
EVENT PARTNER
PRESENTING KITCHEN SPONSOR
GOURMET BASKET SPONSOR
SOMMELIER WINE SPONSORS
Ascension St. Vincent’s Cardiology
RECIPE CARD SPONSORS
CHEF HERMANN MULLER Executive Chef at Ponte Vedra Inn & Club
Previously with the Hilton and Towers in Washington, D.C., Chef Muller received his culinary training at several exclusive restaurants and hotels in Austria and Northern Italy. A former ski instructor and racing coach, he has worked frequently at the White House for state dinners and other political functions. He is currently the Executive Chef at the Ponte Vedra Inn & Club.
CHEF DAREK STENNES Executive Chef at The River Club
Darek Stennes, Executive Chef of the River Club, has been an Executive Chef for over 25 Years, and has previously served many prestigious posts, including Executive Chef at The Boca Resort, Executive Chef for Porsche Racing team, Executive Chef the Polo Club. In addition to The Ritz Carlton, Hyatt Hotels and resorts and Intercontenial hotels, Chef Stennes received his culinary training in St. Germaine France.
FIRST COURSE
SCALLOP STRAWBERRY GAZPACHO Fo r 2 p eople as an appet i zer
INGREDIENTS • 1 English cucumbers peeled (8 oz) • 1/2 Red onion cut in half peeled and chopped (3 oz)
• 1 1/2 oz Gluten free or regular breadcrumbs optional • 4 oz Scallops or 2 big scallops
• 3 Cloves garlic (0.3 oz)
• 1/3 oz Fresh black pepper ground
• 12 Strawberries (10 oz)
• 1 Jalapeño thinly sliced
• 1/2 Red pepper cleaned (3 oz)
• 1 oz Powdered sugar
• 2 oz Champagne vinegar
• Sliced Lemon
• 3 oz Extra-virgin olive oil
• Basil Leaves
• 1/2 oz Kosher Salt
• Sliced Strawberry
I NST R U CT I O N S • Blend strawberries separate then strain seeds - add rest of ingredients blend again. • Coat scallops in black pepper and sear all of the sides. • It can be done in heavy bottom pan rolling the scallops with gloved hand • It is not important to get a hard sear. • Cool it down and slice each scallop in three slices.
GARNISH: • Add 1 thin lemon slice, a pinch of salt and 1 oz powdered sugar and let sit. • 1 jalapẽno thinly sliced with 1 strawberry thinly sliced and some basil leaves • Finish with good EVOO
G AR NI SH
SECOND COURSE
GRILLED BEEF TENDERLOIN INGREDIENTS • 1 Beef tenderloin trimmed choice - 8 oz center cut • 2 tbl. Extra-virgin olive oil • 1tbl. Pink sea salt and freshly ground pepper • 1/4 cup herbs • Thyme, basil, rosemary, chives - mince
• 1 Large heirloom tomato cut in half • 3-5 Fingerling potatoes per person • Local greens cleaned and slightly tossed in olive oil and grilled (3-4 per person) Muscadine Butter • 1 tsp. Muscadine jelly, 1/4 stick salted butter, pinch of cracked pepper - mix well in food processor, roll in parchment paper
I NST R U CT I O N S PRO TIP: It’s important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat, whilst utilizing upper shelf as an oven. This can be served individually or on a platter, and it also makes great chilled leftovers.
STEP 1: Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with minced herbs, salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
STEP 2: Transfer beef to indirect heat, place on cedar planks and grill, covered, turning
occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with olive oil. Let stand for 15 minutes before serving
STEP 3: Begin combining Muscadine Jelly with butter, pepper and remaining minced herbs.
After grilling, sear the tenderloin lightly season and coat in olive oil. Then Season the potatoes and tomatoes, and add to the pan while turning often. Remove from heat and keep warm. Lastly lightly grill greens.
STEP 4: Slice tenderloin, add muscadine butter arrange with vegetables and grilled greens.
THIRD COURSE
KEY LIME CURD MOUSSE INGREDIENTS • 7 oz. Sweetened condensed milk
• Blueberries
• 3 Egg yolks each
• Whipped cream (home made or store bought)
• 2 oz. Key lime juice • 1 tbl. Key lime zest
Home Made Whipped Cream:
• 1 1/2 Gelatin sheets each
• 1 cup Heavy cream
• Short bread cookies
• 1 tbl. Powdered sugar
I NST R U CT I O N S • Place milk, yolks, juice, and zest in a double boiler • Whisk occasionally until warm to touch • While heating mixture, place your gelatin sheets in ice water to bloom • Once mixture is warm, take bloomed sheets out of ice water and add to key lime mixture • Mix until sheets have melted and completely incorporated • Place in a shallow dish and cool
WHIPPED CREAM: • Heavy cream-1 cup • Powdered sugar- 1 tablespoon • In a standing mixer with a whisk attachment, whip both ingredients until stiff peak
MOUSSE: • Once the curd has cooled, fold into the whipped cream.
GARNISH: • Crumbled shortbread cookies and blueberries
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