I would like to begin this post by extending my deepest regrets to the family, friends and colleagues of Chef Thomas Tolxdorf of the Ritz Carlton (featured in the first photo with his dish). I had the honor and joy of photographing him at the Legend Series 8 event and I can honestly say right off the bat I was stuck by his generosity, kindness and passion. He showed off his beautiful peas to me and told me the story of where they were grown and about the many hours he spent picking each and every pea out of its pod. He also made darn sure I was well taken care of when it came time to eat and let me tell you that dish was out of this world! Tom will be greatly missed by many friends, family and fans.
The Legend Series has become some what of a cult event in Jacksonville, with tickets selling out minutes after they go on sale, if you are lucky enough to attend one, you will not be disappointed!
The eighth annual Legend Series took place on Saturday, April 12th, 2014 at the Barnett Building in downtown Jacksonville during the second annual One Spark event. Every detail from the guest list to the menu were exceptional, it was an incredibly thrilling event to be able to capture.
Jacksonville Magazine did a feature on the event in their June 2014 issue, you can read all about here: Jacksonville Magazine
I’d like to extend a big thank you to the founder Carrie Sanchez Potter for creating this amazing event for Jacksonville, can’t wait to see where the next one will be held….it’s a very coveted secret!
Above: Chef Thomas Tolxdorf of The Ritz Carlton, Amelia Island.
-Sous Vide Berkshire Pork, Allan Benton smoked bacon, Asian pear chutney, cauliflower mousseline, morels, peas.
Above: Chef Waylon Rivers of Black Sheep Restaurant
Butter poached Florida lobster tail, potato, curry, almond granola, celery heart and apple.
Above: Chef Tom Gray of Moxie Kitchen + Cocktails
Crudo, razor clam vinaigrette, sea beahs, lobster crisp, caviar.
Above: Chef Scott Schwartz of 29 South, Fernandina Beach, FL.
Ballotine of duck, guinea fowl mousse, Merguez sausage, buttered middlins, brambleberry preserves.
Dessert by Sheldon Millett of The Ritz Carlton, Amelia Island.
Apple tart tatin, vanilla anglaise, fresh cream.
From left to right: Chef Thomas Tolxdorf, Chef Sheldon Millett, Chef Waylon Rivers, Carrie Sanchez-Potters, Alan Duvalt of Black Sheep, Chef Scott Schwartz, Chef Tom Gray.