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Bacon Day celebration at Azurea

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Azurea restaurant is located inside the One Ocean Resort & Spa at 1 Ocean Boulevard, Atlantic Beach, FL 32233. The restaurant is one of the few in Florida that has the AAA Four Diamond designation. This restaurant is truly special and it has been featured in many of our articles including Jax's Best Dishes, Culinary Competition, and Top 20 best restaurants in Jacksonville for 2014.

Azurea often changes its menu based on seasonal availability of ingredients and offers frequent special occasion menus. Some of our readers may not be aware that August 30 is National Bacon Day. In celebration, Executive Chef Ted Peters has created a six-course "Adventurous Palate" menu for all of the month of August. The Adventurous Palate is basically a prix fixe menu with optional wine pairings for each course for an added cost. Azurea encourages the entire party to go with the Adventurous Palate option in order to have the full experience. As far as the National Bacon Day Adventurous Palate, the idea is to put an upscale spin on the recent bacon trend that seems to be sweeping the nation. Executive Chef Ted Peters, who was honored by the James Beard Foundation, has produced the following menu for National Bacon Day:

  • First Course: Double Smoked Bacon Flan Infused with Thyme: This dish features a locally sourced Saint John's Farm poached quail egg along with Vidalia onion jam. The wine pairing for for the first course is a dry sparkling wine from Penedes Spain called Llopart Cava Brut Rose.
  • Second Course: Hydroponic Arugula Salad: Here the bacon in the dish takes the form of candied Boars bacon, shaved smoked Manchego cheese, Vidalia Onion-Tiny Lady apple marmalade, with an aged sherry vinaigrette dressing. The pairing is a white wine made from Chenin Blanc grapes called Champalou Vouvray from Loire France.
  • Third Course: Pork comes into play again with the Georgia Oak Smoked Pork Belly and Scallop Napoleon. This dish features potato mousseline, which is harvest locally and summer corn succotash with thyme jus. Another white wine made with Chardonnay accompanies this dish: Domaine Vocoret & Fils from the Chablis region in northern Burgundy France.
  • Fourth Course: Wild Black Berry Moonshine Glazed Niman Ranch Pork Tenderloin. The fourth item item on the menu could likely be considered the "main course." The tenderloin is served with Antebellum grits, Summer Stone fruit chutney, and accompanied by natural jus. Wine for this dish is the Seghesio Zinfandel from Sonoma County, California.
  • Fifth Course: Brown Sugar Bacon Brownie. Served with Valrhona Chocolate Truffle and burnt caramel ice cream, this dessert is likely to make some reconsider the unusual combination of bacon and dessert. The wine pairing is a Tawny Port from Portugal called Cockburns 20yr Tawny.
  • Sixth Course: Mignardise. This finish to the meal includes various house made miniature sweets.

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