CHEF THEATER STORY AND PHOTOS BY DICKIE ANDERSON

CHEF THEATER

STORY AND PHOTOS BY DICKIE ANDERSON

With its new Chef Theater experience, The Ritz-Carlton, Amelia Island and Salt, its AAA Five-Diamond restaurant, offer guests a chance to learn from some extraordinary chefs.

An invitation to participate in one of The Ritz-Carlton, Amelia Island’s Cooking Theaters was an offer I could not refuse. Salt, The Ritz-Carlton, Amelia Island’s AAA Five-Diamond restaurant, has launched a monthly series of cooking experiences. The concept originated with General Manager Greg Cook, who wanted to highlight the resort’s talented team of chefs.

In the past, cooking classes offered at the resort started in the kitchen, where attendees worked side-by-side with the chefs and later sat down to a meal of the delicious creations they had helped prepared.

In the new format, guests are invited to gather around the Demonstration Table, overlooking the dunes and the ocean, for an intimate conversation about the dishes, preparation, cooking tips, techniques, and the chef’s background and training. After each demonstration, the guests dine on the course with a paired wine. The third course and demonstration is a seasonal dessert dish. Guests are provided with the day’s recipes and list of wines served.

Chefs Okan Kizilbayir and Heidi Kabath treated us to an amazing experience over our three hours with them. Chef Kizilbayir’s appointment as Chef de Cuisine at Salt at The Ritz-Carlton, Amelia Island started at a job fair in Turkey. His sponsor, Eric Ripert, was opening a bistro restaurant in Washington, D.C. It was the beginning of a 14-year mentorship. Kizilbayir’s last stop was at Ripert’s Michelin 3-Star restaurant Le Bernardin in New York City.

Heidi Kabath is a prize-winning pastry chef. She completed a four-year pastry program, earning her bachelor’s degree in 2006. She has served at several Ritz-Carlton properties, including Tyson’s Corner, Key Biscayne, Naples, and Charlotte. She has participated in two regional and one national pastry competitions with the Chaine de Rotisseurs, winning the Mid- Atlantic Pastry Chef award in 2017 and 2018.

We were greeted and invited to step outside for a champagne toast. Robert Ardinger, Salt General Manager, slid a specially designed saber along the seam of a champagne bottle and with the blunt side of a saber hit the lip of the bottle, opening it dramatically. The ceremony, which is used for special occasions, became popular in France in the time of Napoleon, who once continued on next page

said, “I drink champagne when I win, to celebrate... and I drink champagne when I lose, to console myself.”

Between our three courses, we were invited to gather around the table, where we learned many new skills and tips. Chef Kizilbayir started the morning by demonstrating the proper way to prepare a duck. As the duck legs and breast simmered, he prepared a yellowtailed snapper to be used later for the main course. Our group really enjoyed our interaction with the talented chef.

After our course of French Duck Rillettes and assorted appetizers, served with a glass of Pinot Noir, we again joined the chef to watch as he prepared the salted pastry to encase the snapper featured in the next course.

Back at our table, we tasted the Salt- Crusted Snapper, which was served with a heavenly Chickpea and Mushroom Stew. The chef treated us to thin slices of white truffle. We agreed the truffles were beyond delicious and merit all the special attention they receive!

We returned to the preparation table and joined pastry Chef Heidi Kabath as she prepared our last course: Apple Tart Tatin with Cranberry Orange Caramel Sauce and Mascarpone Creme. She showed us lots of tips on preparing the delicious layered dessert. Combining generous amounts of butter and sugar in two different caramel mixtures were key ingredients in her dessert creations. Yes, it was as good as it sounds!

Future monthly Chef Theater events include a Sushi Valentine’s Day with Chef Tandy, Latino Comfort food with Chef Arnaldo “Papi,” and Mother’s and Father’s Day special classes. For more information, contact the resort’s Guest Relations at (904) 277-1087.