FOR IMMEDIATE RELEASE:
Winners Announced for 3rd Annual Eggs on the Beach EggFest Cooking Competition Son of a Saint, InDyne and Air Commando Association were lauded as the top ranked teams
MIRAMAR BEACH, Fla. (Sept. 29, 2016)— There were 10 winning teams at the 3rd Annual Eggs on the Beach Cooking Competition, including Judges Award winners, People’s Choice Award winners and People’s Choice Non-Profit Award winners. Presented by Bay Breeze Patio, Eggs on the Beach celebrated the delicious results and diversity of foods that can be cooked on the Big Green Egg. Earning the top honors, Team InDyne, Snorri’s Tandoori for the Air Commando Association and Son of a Saint received first place in their categories. “We are overwhelmed by the community support and participation in the third annual EggFest,” said Susan Kiley, co-owner of Bay Breeze Patio and co-founder of Eggs on the Beach event. “The event was a great success due to our incredible sponsors, passionate cook teams,
Earning the top honors, Team InDyne, Snorri’s Tandoori for the Air Commando Association and Son of a Saint received first place in their categories. “We are overwhelmed by the community support and participation in the third annual EggFest,” said Susan Kiley, co-owner of Bay Breeze Patio and co-founder of Eggs on the Beach event. “The event was a great success due to our incredible sponsors, passionate cook teams, army of volunteers and the hungry tasters who came out to enjoy the event and support two great local causes.“ More than 30 cook teams competed, presenting their best recipes cooked on the Big Green Egg smoker/grill on a beautiful Saturday at Seascape Resort in Miramar Beach.
In the People’s Choice category, first place went to Team InDyne who prepared grilled oysters with an original sauce, earning the team a large Big Green Egg. Team SETCO earned second place, winning a new Mini-Max portable Big Green Egg, for their stuffed portabella mushroom with balsamic glaze. Team Tater’s Tots earned third place for smoked pork and mac-n-cheese and brownies, taking home the popular Eggcessory–a DigiQ, a digital temperature control. The winning non-profit team was Snorri’s Tandoori who earned a $2000 donation for their cause the Air Commando Association with their tandoori dish which was complemented by a palate cleansing watermelon shooter. Team Brock received
Team Brock received second place and a $1000 donation for their cause Fisher House of the Emerald Coast. Third place went to Team Rotary Club of Destin, which was recognized for their creative cheese meatball recipe sample and earned a $500 donation to support Rotary Club causes. Eggs on the Beach also hosted a team of celebrity judges, including Chef Tim Creehan of Cuvee Destin and Cuvee 30A, Lucy Buffett of LuLu’s Destin, Susan Benton of 30aeats.com and Pat Embree, an official KCBS Certified BBQ judge.
The Grand Judges’ Award went to Son of a Saint, which presented a unique recipe that featured a bacon wrapped date. Second place Judge’s Award was presented to Beauchamp Commercial, which served a smoked chicken taco with pickled slaw. Team Sam I Am, which served leg of lamb prepared on the Big Green Egg, earned third place Judges’ Award. The honorable Judges’ Award went to Team Food For Thought, which made their own sausage paired with corn and potatoes. Proceeds from Eggs on the Beach benefit two local non-profits–Food for Thought and the Fisher House of the Emerald Coast. Located on Eglin Air Force Base, the Fisher House provides a “home away from home” for military families so they can be together during medical treatment. With food pantries in Santa Rosa Beach
