The Amelia Island Cookout at The Ritz-Carlton brings together top chefs, sommeliers, and mixologists for a weekend of open-fire cooking, unexpected pairings, and regional flavors.
Florida isn’t often considered a top-tier food destination, but the Amelia Island Cookout at The Ritz-Carlton is making a case for change. This multi-day event brings together acclaimed chefs, sommeliers, and mixologists to highlight regional flavors through a series of curated dining experiences, from wine pairings to an open-fire cookout.
Florida might not be the first destination that comes to mind for a culinary getaway, but the Amelia Island Cookout at The Ritz-Carlton has been changing that over the last couple of years. This multi-event extravaganza celebrates local fish, meats, and vegetables, transforming them into dishes that are as visually stunning as they are delicious. 
At the heart of the weekend is the Cookout, a fun take on a backyard BBQ that elevates the concept to new heights. In 2024, the weekend featured culinary talents like Okan Kizilbayir and Travis Swikard, both protégés of Eric Ripert, alongside award-winning sommeliers and mixologists. I had the privilege of attending and witnessing top chefs from Florida and nearby cities like Charleston in action. Here’s an inside look at the event redefining Florida’s food scene.
The Art of Wine Pairing
The weekend began with Perfect Pairings led by Okan Kizilbayir of Salt Restaurant and Michael Kennedy of Fraîche Wine Group. Kampachi dish paired with Screaming Eagle Sauvignon Blanc, its oaky undertones complemented the richness of the amberjack. A second course of Poached Halibut with Pinot Noir defied the usual pairing rules, while a final dish of lavender-seasoned Ribeye with Cabernet Franc concluded the evening.
Latin-Inspired Dinner
That evening, chefs braved the brisk weather at Coquina for a Latin-inspired dinner. Dishes showcased flavors from Brazil, Argentina, and Puerto Rico, paired with Casa Noble tequilas. Highlights included Black Grouper Ceviche with citrus and tequila, Maine Lobster with edamame, and Charred Octopus over chorizo-infused grits. A Dark Chocolate Tart with chili-infused mango sorbet provided a sweet finish, while the camaraderie among the chefs brought warmth to the chilly night.
Turkish Culinary Traditions
The next day opened with a Turkish cuisine demonstration by Okan Kizilbayir and Travis Swikard. Swikard’s ultra-smooth hummus with zhoug—made with pickled lime and Serrano chiles—stood out for its earthy, citrusy kick. A mezze platter followed, paired with a refreshing Provence rosé.
The main course featured Grilled Rack of Lamb with smoky bulgur firik and black lime, matched perfectly with Châteauneuf-du-Pape. Each wine for the day’s courses was meticulously selected by Michael Kennedy and Kelly Schmidt of Blackberry Farm. Dessert included creamy rice pudding with shaved truffle, paired with a coconut-infused Negroni cocktail from Simon Crompton—founder of the award-winning Door No. 4 in Grand Cayman.
The Cookout
That afternoon, guests had time to unwind before the weekend’s main event. Onsite, options ranged from spa treatments to mini golf or beach walks. By evening, the cookout buzzed with energy. Chocolate brittle cookies in hand, my friend and I explored the food stations. Brandon Carter’s Carolina Gold rice porridge with crab, shrimp, lamb sausage, and a runny yolk was a standout.
Other hits included Texas Wagyu Empanadas, Piri Piri chicken, and peanut noodles with Asian slaw. Drinks ranged from botanical gins to margaritas. Desserts like matcha tarts and pink lemonade macarons added a touch of whimsy. The chefs’ camaraderie was palpable, making the evening as much about community as cuisine.
Mystery Destination Lunch
The next day, shuttle buses transported guests to a private hangar at Fernandina Beach Airport. Inside, tables draped in crisp linens and vintage tunes set a glamorous tone. Dean Max began with a tuna crudo with buttermilk and pistachios, paired with Chardonnay. Following, we had Kenny Gilbert’s cinnamon coffee squab taco, paired with Pinot Noir. Dylan Benoit’s braised Wagyu beef paired with Isosceles wine was the showstopper. Desserts by Heidi Kabath included pumpkin cake and a decadent chocolate mille-feuille, ending the lunch on a sweet note.
Master Chef’s Gala Dinner
The weekend ended with the Master Chef’s Gala Dinner. A live kitchen feed heightened the excitement as guests relished in dishes like Hamachi Crudo in gingered coconut broth, Butter-Smoked Scallops, and Moroccan-Spiced Duck. Desserts merged French and Mexican flavors, featuring avocado mousse, dulce de leche, and chamoy rolls, paired with Chenin Blanc. Again each wine for the day’s courses was meticulously selected by Michael Kennedy and Kelly Schmidt of Blackberry Farm. As I left Amelia Island, I reflected on the artistry of flavors and the joy of sharing these moments. Until next summer, the memories will linger like the last notes of an unforgettable meal.
Learn more about the Amelia Island Cookout at the Ritz Carlton website.
