Let our valet hand you your room key and bypass the front desk with our seamless check-in. Your personal Docent will unpack your bags while you make your way down to The Spa and indulge in marine-inspired treatments. Ask your Docent to arrange for dinner reservations at the award-winning Azurea restaurant and enjoy gourmet dining with views of the Atlantic Ocean right from your seat.

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“Atlantic Beach comes to life during the summer,” said Sileshi Mengiste, divisional vice president of Remington Hotels, luxury division. “Our warm weather makes One Ocean the ideal destination for families looking to take advantage of the sun and surf.” Available for $75 per child, children participating in Sea Turtle Kids Club receive a special Sea Turtle Kids Club amenity upon arrival.

The Sea Turtle Kids Club will be available Tuesday through Sunday from 9 a.m. to 7 p.m. with reservations made 48 hours in advance, the kid’s club is offered for both full- and half-days and divided into three age groups – three to five, six-10 and 11-15.  To learn more about One Ocean Resort & Spa, call (800) 874-6000, visit www.oneoceanresort.com/kidsclub.aspx and find us on Twitter, Pinterest and Facebook for more special offers.

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Brunch will be offered from 11 a.m. - 2 p.m. and dinner from 2 – 8 p.m, with starters priced between $8-$15 and entrées from $23-$30. While an a la carte seasonal menu will also be available, parties are encouraged to order off of the Mother’s Day menus to share in the full Azurea dining experience. Kids menus are available at the door. Reservations may be made at www.opentable.com/azurea-at-one-ocean or by calling Azurea at 904.249.7402.

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With the new 3R’s package, friends will spend an afternoon shopping at the picturesque St. John’s Town Center, home to over 150 top stores, before unwinding at Azurea Lounge with cocktails and getting pampered and beach ready with pedicures at The Spa at One Ocean. The package includes:

Deluxe overnight accommodations starting at $309/night

$50 Gift Card to St. Johns Town Center

Beach-Ready Pedicure

Two Cocktails at Azurea Lounge

Valid through Dec. 31, 2013

Sound like the perfect getaway? We think so too. Grab your friends and get ready for the ultimate escape…paradise awaits. Book the 3Rs package here.

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Belgian Endive and Miniature Herb Salad

     Maytag Blue Cheese, Spiced Pecan Praline

White Balsamic Vinaigrette

Yield 4 Servings:

Ingredients

Qty                 Product

20 ea             Belgian Endive Leaves, Picked

1 C                  Baby Tango

1 C                  Baby Red Oak

1 C                  Lolla Rossa

½ C                 Circus Frisse

½ C                 Maytag Blue Cheese

1 oz                Honey

1 T                   Dijon

1 T                   Shallots, Minced

4 T                   White Balsamic

4 T                   Grapeseed Oil

4 oz                 Canola Oil

1 pint             Grape Tomatoes

1 t                   Fresh Garlic, Minced

1 T                   Fresh Basil, Chopped

1 T                   Fresh Parsley, Chopped

2 T                   Olive Oil

10 oz              Pecan Halves

¼ C                 Granulated Sugar

2.5 oz             Egg Whites

½ t                  Kosher Salt

½ t                  Cumin

¼ t                  Cayenne

For the Salad

Before beginning to make the salad, first make sure that you thoroughly wash all the greens in cold water and rinse well.  Cut the Greens into small pieces for the salad and store in the refrigerator with a damp paper towel on top.  For the Belgian endive, first cut the ends off, about an inch and a half from the bottom.  Discard any leaves that look discolored or torn.  Separate each leaf and store in the same manner as the other greens.

 For the Vinaigrette

In a blender, combine the honey, Dijon, shallots and white balsamic vinegar and blend for 1 minute.  While the blender is still running, combine both oils in a measuring cup or any cup with a spout, and slowly drizzle into the center of the blender.  Once all the oil has been incorporated, taste and re season if necessary.  Refrigerate for at least one hour before serving.

Spiced Pecans

In a large bowl combine all ingredients except the pecans.  Mix the egg whites, sugar, salt, and spices until they resemble wet sand.  Then toss the pecans in with the mixture.  Bake at 325 on a silicone baking pad or on a greased baking pan, for about 25 minutes, stirring every 5 minutes.  Let cool thoroughly.

Melted Tomatoes

In a blender combine garlic, herbs, oil, salt and pepper and blend until combined.  In a bowl toss the herb oil with the tomatoes and cook in the oven at 250 degrees for about 25-30 minutes.  Let cool before adding to the salad.

Plating

Using a chilled mixing bowl, place the greens in the bowl but leave the endive out.  Mix in about 4-5 tablespoons of the white balsamic vinaigrette and lightly toss.  Taste and season with salt and pepper.  On a chilled plate, arrange the greens neatly on the plate.  We like to use a rectangle plate with the greens in a line.  Place the endive throughout the salad with the light green tips pointing out.  Finally, scatter the melted tomatoes, spiced pecans and the maytag blue cheese and enjoy.

The post Chef Ted’s Belgian Endive and Miniature Herb Salad Recipe appeared first on One Ocean Resort.

We are delighted to announce that Courtney Slipko has been named pastry chef at Azurea restaurant and One Ocean Resort & Spa. In her new position, Slipko oversees the team of chefs delivering innovative desserts for all One Ocean events, meeting and weddings while incorporating local ingredients and complementing them with modern techniques.

Slipko is a graduate of the prestigious Johnson & Wales University, where she earned a degree in Applied Science, Baking and Pastry. Her avid enthusiasm for supporting local charities has inspired her to participate in such events as The Jay Fund, Taste of Jacksonville, Caring Chefs and Taste of Golf. “I believe in contributing to local charities because they help enhance the future of Northeast Florida,” says Slipko.

Chef Slipko has fostered her passion for pastry at resorts such as Ponte Vedra Inn & Club in Ponte Vedra, Fla., Grand Del Mar in San Diego, Calif. and Alpenglow Restaurant in Denali, Alas. as well as the Three Sisters Chocolate and Bakery in Jacksonville, where she perfected the art of consulting and designing custom wedding cakes.

“Chef Slipko’s dedication and meticulous attention to detail are a true asset to the team at Azurea,” says Executive Chef Ted Peters. “Her creativity sets her apart as she puts her indelible mark on the desserts at Azurea, ensuring that every guest’s dining experience is memorable.”

Stop by Azurea restaurant sometime soon and say hi to Chef Slipko! While you’re here, be sure to taste one of her delicious desserts – we guarantee you’ll be back for more!

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The James Beard Foundation is a not-for-profit organization that was founded in 1996 in honor of the culinary genius James Beard. The foundation continues to be the leader in the education in culinary arts, with its goal of celebrating and preserving the legacy of American cooking through industry awards, scholarships, publications and training.

Last year, The Azurea Culinary Scholarship was awarded to Florida College at Jacksonville student Natanja De Beer. Showing exceptional skill and passion for cooking, Natanja’s dedication to her craft was what made her stand out as the winner of this honorable award. With a major in culinary arts, Natanja balanced being a full time student with her job as a line cook in restaurants that ranged from 40-50 hours per week. As the recipient of The Azurea Culinary Scholarship, she was awarded $3,750 in scholarship funds and also cooked alongside top chefs at The Friends of James Beard Benefit Dinner.

The application process for The Azurea Culinary Scholarship is open from now until May 15, 2013. For information on how to apply, visit http://sms.scholarshipamerica.org/jamesbeard/

The post Ready, Set, Cook! The Annual Azurea Culinary Scholarship Application Process is Now Open appeared first on One Ocean Resort.

Fuel up before those Easter egg hunts with brunch items like thick sliced brioche french toast and a Benedict Bar with gently poached eggs, griddled English muffin and cast iron seared home fries and Hollandaise sauce featuring options such as grilled Canadian bacon, grilled natural petit filet and Lake George jumbo lump crab.

Recuperate after a day of chasing after the Easter Bunny with dinner menu options such as Sous Vide and Smoke Salmon and Colorado Lamb Loin. Of course, no dinner at Azurea would be complete without a sweet ending – desserts such as Lemoncello Semifredo and Chocolate Coffee Toffee Fudge Cake will be available.

Brunch will be offered from 11 a.m. - 2 p.m. and dinner from 2 – 8 p.m, with starters priced between $8-$15 and entrées from $23-$30. While an a la carte seasonal menu will also be available, parties are encouraged to order off of the Easter menus to share in the full Azurea dining experience. Kids menus are available at the door. Reservations may be made at www.opentable.com/azurea-at-one-ocean or by calling Azurea at 904.249.7402.

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Tickets are $55 per person. Join us for an unforgettable evening that combines the stylish setting of our outdoor Verandina with a tasteful selection of scotch and cigars. For more information on the event or to purchase tickets, visit www.azurea_scotchandcigarevent.eventbrite.com

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Hailed by Oprah Winfrey as one of her favorite product lines, the sulfate-free Farmhouse Fresh creations are developed with 90-96 percent naturally derived ingredients. Recently named among the “Top 5 Body Care Lines in the US” by American Spa Magazine, Farmhouse Fresh uses essential oils to provide an organic, indulgent experience.

“The Farm House Fresh line is wonderful, using natural ingredients that really celebrate the renewal of spring. Guests will leave the event feeling rejuvenated and as fresh as the products that we’re using,” says Spa Director Beverly Fox-Crismond.

Spa goers enjoy delicious mini-watermelon “vodkatini” hand exfoliations and massages, “Wake Me Up” mini neck and shoulder massages and the chance to try out these new April treatments:

Honey-Coconut Mani/Pedi Combo

$90

A fragrant pineapple-coconut sugar scrub followed by a glaze made with vitamin-packed honey and papaya serum, with a mango-melon Shea butter massage sealing in a dewy finish.

Fresh Honey-Magnolia Milk Massage with Foot Buff

 50 minutes $99

Steaming towels infused with grapeseed, olive and orange peel oil nourish feet with antioxidants and vitamins while a Shea butter micro sugar polish softens and a gently sweetened full body milk massage leave notes of magnolia flowers, cream and hints of honey.

Chocolate Coconut Cream Pie Body Bliss

50 minutes $99

Beginning with a Whipped Shea Butter Coconut Scrub, a hot chocolate mask loaded with nourishing vitamins and CoQ10, a powerful antioxidant is painted onto the body. A lightly scented sweet cream lotion tops off this decadent treat.

A $25 reservation fee is required and is applicable to retail purchases at the event. For more information or to save your spot and indulge in Spring’s Fabulous Flavors at our April Spa Event, call 800.874.6000 or visit our website.

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