The Ritz-Carlton, Amelia Island, is a sort of paradise, a luxurious haven perched over the sand dunes on a secluded island off the northeastern coast of Florida. A guest in search of succor can sign up for a massage at the spa, play a round of golf, head out for some deep-sea fishing, gallop down the beach on horseback, or simply sit on the balcony, sipping a drink and contemplating the ocean. But there is one activity that is absolutely de rigueur: dinner at The Grill, the resort's fine-dining restaurant, where chef Kenneth Gilbert runs the ranges.
A graduate of the Pennsylvania Institute of Culinary Arts who worked his way up the line in several Pittsburgh-area restau-rants, Gilbert came to Amelia Island straight out of culinary school. By 1997, this gifted young chef was wearing the top toque at The Grill. On his watch, the restaurant earned a coveted AAA Five-Diamond Award (one of only two in the state) and a Mobil four-star rating. As Dick Brown of the Florida Times-Union wrote, Gilbert "balances a classical culinary foundation with his own unique style that brings into play subtle influences of the New South and the best of contemporary practice...his food always shows a strong sense of harmony and respect for tradition."
July can be quite oppressive in steamy, hot-and-bothered Gotham. If the smol-dering city streets are getting you down, we know the perfect antidote. Slip into something cool and comfortable, settle down with a tall drink in our shady garden, and prepare to ease your body and your mind with a long, leisurely evening of Gilbert's wonderful food. We bet you'll feel the cool salt breezes and hear the wind rushing over the dunes with the very first bite.
Smoked Haddock-Stuffed Potato with Chive Sour Cream
Rock Shrimp Sugar Cane Fritters with Peanut-Chili Sauce
Corn-Crusted Pharaoh Quail with Smoked-Bacon Grits and Red Peppers
Pan-Seared Foie Gras with Grand Marnier-Poached Kumquats
Sesame-Rubbed Hamachi with Arame-Corn Salad and Curry
Sautéed Rouget with Grilled-Vegetable Gazpacho Vinaigrette
Escalope of Sturgeon with Arugula Gnocchi and Caviar-Fennel Reduction
Pan-Seared Squab Breast with Vanilla-Mango Chutney and Spiced Pecans
Jameson Farms Lamb Chop Stuffed with Porcini Mushrooms and Vidalia Onions
Tropical Banana Crème Brûlée with Coconut-Marinated Strawberries
Study of Granny Smith Apples with Warm Cider Reduction and Bourbon Ice Cream Float
Petits Fours Macaroons with Orange Preserves