Congratulations to the chefs at the Augustine Grille at the Sawgrass Marriott Golf Resort & Spa on the resort’s recent “Snail of Approval” award by the First Coast chapter of Slow Food USA. The Snail of Approval program recognizes restaurants, artisans, stores, markets and farms that contribute to the quality, authenticity and sustainability of the First Coast region’s food supply.

The Augustine Grille recently unveiled a new menu that showcases selections from local and regional farmers and artisans. Seasonal and signature menu items feature heirloom fruits and vegetables, locally caught seafood, in-house dry-aged beef and specialty cheeses, produced by local growers and farmers who support the Slow Food philosophy of caring for the land.

The goal set by the resort’s Director of Food and Beverage, Mark Butcher, Executive Chef David Scalise and Chef de Cuisine Brett Smith (above) is to offer the finest cuisine while using all-natural, sustainably-grown products. They are following standards set by Slow Food First Coast, which focuses on providing food that is good, clean, and fair while maintaining quality, authenticity and sustainability.

In addition to its many signature, seasonal entrees, the Augustine Grille offers small plate selections, three-course dinners and a five-course chef’s tasting tour that can be accompanied by a wine pairing. The award-winning restaurant is one of only two restaurants in Jacksonville to dry-age its own beef, a process that produces a tender, buttery-rich meat.

Sounds delicious! More information about the Augustine Grille at the Sawgrass Marriott Golf Resort & Spa is available here.