Sawgrass Marriott Golf Resort & Spa Executive Chef David Scalise has been selected as a featured speaker at the 2011 Chef to Chef Conference in San Francisco. The conference, which will take place in early March, is one of the premier annual events for the club and resort industry.

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The Augustine Grille at the Sawgrass Marriott Golf Resort & Spa will host a “Farm to Table” Dinner Benefit & Silent Auction on Saturday, Nov. 6 at 6:30 p.m. The dinner is a fundraiser for the Beaches Local Food Network’s Children’s Gardening Program and Slow Food First Coast’s school garden installations.

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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.

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The chefs at the Sawgrass Marriott Golf Resort & Spa’s Augustine Grille have unveiled a new menu using all-natural, seasonal and sustainably-grown products and are receiving rave reviews from guests. The menu, designed by Executive Chef David Scalise and Chef de Cuisine Brett Smith (above), compiles selections from local and regional farmers and artisans such as heirloom fruits and vegetables, locally caught seafood, specialty cheeses, and dry-aged beef.

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