The distinguished panel includes Beany Macgregor of Dirty Dick’s Crab House, Jamielyn Arcega of Fonville Press, Joanna Davis of The 850 Foodie, Susan Benton of 30A Eats and Joshua Daugherty of Saltwater Restaurants.
“We’re excited to bring together this group of chefs and foodies to judge our 12th Annual Big Green Egg cooking competition,” said Susan Kiley, co-owner of Bay Breeze Patio and event co-founder. “Whether you join us for the outdoor garden party atmosphere and mouthwatering bites or want to test your palate judging alongside culinary powerhouses, Eggs on the Beach is the place to be. This year’s diverse group of judges ensures our cook teams not only compete on popularity but also on culinary merit with judges evaluating each bite based on flavor, creativity and presentation.”
Meet the Judges
Chef Beany Macgregor, chef and partner of Dirty Dick’s Crab House, brings international experience as a former corporate chef for Hard Rock Cafe and worldwide corporate executive chef for Planet Hollywood. An award-winning chef, he has judged prestigious culinary competitions and served as a celebrity chef at Washington, D.C.’s annual Mardi Gras Ball.
Chef Jamielyn Arcega, executive chef at Fonville Press and culinary adviser at Gulf Coast State College, brings experience spanning the Philippines and New Orleans. Recognized as Best Up & Coming Chef by the American Culinary Federation, she champions sustainable food practices and locally sourced ingredients.
Joanna Davis, creator of The 850 Foodie, shares Northwest Florida’s dining discoveries with more than 140,000 followers. She also contributes food and lifestyle features to Scarlett Magazine and Destin FM.
Susan Benton, founder of 30A Eats, returns as a judge after participating in one of the festival’s earliest competitions. A food writer, cooking instructor and culinary competition judge, she was recognized among the Top 100 Gulf Coast Seafood Bloggers.
Joshua Daugherty, director of operations at Saltwater Restaurants, brings extensive hospitality experience and a passion for Northwest Florida’s coastal cuisine, quality ingredients and culinary traditions.
Food, Fun and Giving Back
More than 20 teams, including backyard grillers, restaurants and nonprofits, will prepare creative bites featuring meats, seafood, vegetables and desserts cooked on Big Green Eggs. The versatile ceramic grills can sear steaks at high temperatures or slowly smoke meats to perfection. Attendees can sample entries and vote for their favorites.
Beverages will be available for purchase at the Tiki Bar. Angel’s Envy returns with samples, games and prizes for guests 21 and older, plus a special Angel’s Envy cooking category. Abita Brewery also returns, offering Upbeat Vodka Cocktail samples for guests 21 and older and providing beer for competing cook teams.
The festivities also include live music by Black Eyed Blonde duo Becca and Dan Collins, college football on Tiki Bar TVs and drawings for a MiniMax Big Green Egg, merchandise and gift certificates.
Proceeds benefit Fisher House of the Emerald Coast, which provides lodging for military families during medical treatment, and Food for Thought, which helps fight childhood food insecurity.
Discounted demonstration Big Green Eggs used during the competition are available for presale at 30% off retail.
Join the Fun Nov. 7
Taster tickets are $60 in advance or $70 on event day. Children 10 and younger are admitted free. Purchase tickets at EggsontheBeach.com or avoid online fees by paying with cash or check at Bay Breeze Patio, 32 Forest Shore Drive, Miramar Beach. For information, call 850-269-4666.
