Our choice for the best fine dining restaurant in the Jacksonville area is clear: Azurea at One Ocean Resort & Spa. According to AAA.com, only 2.5% of the approximately 30,000 restaurants approved by AAA receive the AAA Four Diamond rating. In 2011, Azurea achieved AAA Four Diamond status making it one of the few restaurants in Jacksonville to boast this honor. Mathew's in Jacksonville and Restaurant Medure in Ponte Vedra are the only others in the immediate Jacksonville area. (For a full list of AAA Four Diamond restaurants, go to this link). We believe that Azurea is well deserving of this status and for many reasons including the oceanside ambiance, professional service, and its delicious and creative food, a large portion of which is locally sourced. Azurea has appeared in many Jacksonville Fine Dining articles over the year, including the Jax's Best Dishes series and our top 10 list of the best restaurants in Jacksonville.
One Ocean Resort & Spa recently announced a special event taking place on April 10. The event is called the Cook & Share Experience where patrons will get the chance to interact with Azurea's very own James Beard Chef: Ted Peters (see this link for more about Ted Peters' experience at the James Beard House in New York City). Chef Peters will be preparing a four-course Mediterranean meal while discussing his cooking techniques. The event will actually take place at the Verandina at One Ocean Resort & Spa on Thursday, April 10 from 6pm-8pm. The event encourages participation in the process as the Chef Peters and his team highlight specific ingredients in the meal. According to Chef Peters: "With our Cook & Share concept, we're able to provide a behind-the-scenes look into the world of a chef, while exposing diners to the vibrant tastes from the Mediterranean region." Wine pairings will be served with the following four courses:
- First Course: Tuna carpaccio with grappa infused minestrone of dried and fresh fruit.
- Second Course: Roasted wild strawberry and rosemary sorbet with Chardonnay nage.
- Third Course: Seafood ciopino, loupe de mer, bouchot mussels, diver scallops, vine ripe tomato with fennel broth.
- Fourth Course: Bittersweet chocolate cake served warm with pistachio ice cream, Grand Marnier gelee, and chocolate caramel sauce.
Cost to attend the Cook & Share event is $120 per person. Call 904-249-7402 for reservations.
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