Beach House - Waterfront Dining
The Beach House, Sandbar and Mar Vista Earth Day Celebration a success.

April 25, 2018

With nearly 100 guests in attendance on Sunday, April 22nd at the Studio at Gulf and Pine for the Earth Day Culinary Celebration, the Sandbar, Beach House and Mar Vista restaurants collaborated to provide delicious and innovative food and drinks to support START.  The organization (Solutions to Avoid Red Tide) works with the Beach House, Sandbar and Mar Vista restaurants, among other organizations, to administer the Gulf Coast Oyster Reclamation and Renewal (GCORR) program. Since February 2017, the restaurants have collected 50,000 pounds of oyster shells which are cleaned, bagged and transported to a local preserve where they are placed in the water to provide natural habitat for oysters and other marine habitat. 
Guests heard from Ed Chiles, Owner of the Chiles Group of restaurants, Robert Baugh, Chief Operating Officer of the Chiles Group and Sandy Gilbert, the president of START.
The chefs at the 3 restaurants developed menus using all locally sourced and sustainable products successfully showcasing the wide variety of resources available in our own backyard.  Dishes included Cedar Key Oysters with Healthy Earth Caviar on Avocado Toast with Cortez Bottarga, Gulf Wild Shrimp Ceviche with Wild Myakka Boar lettuce wraps with Thai peanut sauce, and hemp fed beef and PO boys among the various creations available.
Earth Day is not a one-day event for the Chiles Group as all 3 restaurants are constantly working to provide great food with environmentally sustainable ingredients, from local fisheries as well as grown on our own farm at Gamble Creek.  This year round effort to be environmentally responsible is at the core of what the restaurants do and we are proud to be a part of great organizations and efforts like START and GCORR.

Tags: environmental, oysters, local ingredients, recycling

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