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3 for 30a Easter Weekend

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By Natalie Haddock

FRIDAY, April 3rd – Who says you can only have a fabulous brunch on Sundays? This Friday beat the weekend crowds and get over to the Havana Beach Bar and Grill located at the Pearl in charming Rosemary Beach. Here gulf coast cuisine meets with old world Spanish, Portuguese, and French influences. Breakfast options include southern style eggs with biscuits and bacon as well as a tasty Revoltillo De Chorizo with sunny side eggs, sofrito, chorizo rice, black beans, and corn tortillas. Favorites include Ceviche Style Salmon and the Rope Vieja. The real treat might be their Bloody Mary Bar where guests can choose their own liquor, mixes, and compliments like okra, celery stalks, cayenne pepper, garlic salt, and more. Brunch is open from 8:00 AM until 3:00. To view the full menu visit http://www.thepearlrb.com/dining/havana-beach-en.html

Enjoy Brunch at the Havana Beach Bar and Grill located inside the Pearl Hotel in Rosemary Beach.
Enjoy Brunch at the Havana Beach Bar and Grill located inside the Pearl Hotel in Rosemary Beach.

SATURDAY, April 4th – Looking for something different to do with the family this Saturday? Hop on down to Alys Beach for an Alice in Wonderland themed tea party at Fonville Press from10:00 AM until noon. 150 hats are available for the kids to decorate as they meet and mingle with the story’s White Rabbit and Mad Hatter. The Fonville Press will be offering their standard fare including wraps and sandwiches, packaged ready to grab and go, as well as decadent pastries, parfaits, coffee, smoothies, and frappes. Mimosas and Bloody Mary’s are also available for the adults. A suggested donation of $5.00 will be accepted to benefit the Seaside REP. Please call 850-213-5500 or visit http://www.alysbeach.com/events/ for more information.

SUNDAY, April 5th – Watercolor is in full bloom this Sunday with an “eggciting” Easter Brunch at the beautiful Lakehouse venue followed by family festivities at Marina Park. Brunch begins with eggs and omelets made to order, Applewood smoked bacon, country sausage links, crispy French toast, fresh fruit, or a hot baked scone. In addition to mouthwatering entrees like Teriyaki Glazed Pork Tenderloin and Cajun Pan Seared Snapper, there is also a plethora of options among the Salad Station, the Seafood Station, and the Carving Station. Chocolate truffles, berry cobbler, and carrot cake are just a few of the decadent desserts available and the kids will enjoy their very own buffet with assorted sandwiches, vegetables, chicken tenders, and of course macaroni and cheese. Celebrations continue until 2:00 PM at Marina Park with an egg hunt, seasonal games, and photo opportunities with the Easter Bunny. There is free admission to the park but for brunch reservations call 850-534-5050 and see the full menu by visiting the Fish Out of Water Restaurant tab here http://www.watercolorresort.com/florida-gulf-coast/restaurant.asp and click more menus.

Acme Ice House Secret Ingredients 30a food and wine

The Battle of Rosemary Beach

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Story by Sarah Murphy Robertson

Acme Ice House in Seacrest has done it again. Wednesday November 19th’s installment of “Food Fights” showcasing local 30A chefs cooking head to head (with three mandatory secret ingredients and only an hour’s time!), was overflowing with creativity, talent, and entertainment.

Eager guests poured into the warm, inviting doors of Acme, ready to enjoy the festivities and generous with their donations to the sponsored charity, Food for Thought. The room filled with the buzz and energy from supporters of both chefs. This month’s contestants were Chef William Wiehl of Restaurant Paradis and Chef Gregg Smith from The Pearl. It was quickly dubbed “The Battle of Rosemary Beach” as the prep gloves went on.

Chef Will's third dish of the evening.
Chef Will’s fourth dish of the evening.

Surprised and enthusiastic murmurs were audible as the chef’s secret ingredients were revealed. Not for the food unadventurous, they were: duck confit, aged goat cheese in the Morbier style, and dried mullet roe. Just like mama never made!

As the chef’s began their challenge, Acme passed appetizers highlighting the secret ingredients to the guests. They included deviled eggs using the mullet roe, puff pastry topped with apples and aged goat cheese, and quesadillas with the duck confit. Tasty signature drinks were also flowing: a Cosmopolitan made with New Amsterdam Citron, Cointreau, lime and cranberry juice and a Manhattan with Ridgemont Reserve Bourbon, sweet vermouth, and bitters. Providing attentive, excellent service, the Acme Staff seem to be having as much fun as the crowd.

Along with John Certo, Owner and Chef of Andy’s Flour Power in Panama City Beach and Denise Crider, Culinary Director at Gulf Coast State College, I was privileged to enjoy and assess the dishes created by these two highly talented chefs.

Chef William started with a version of hummus – a Mediterranean style dip including two of the secret products: the roe and the aged goat cheese. The dip was airy and light and a nice start to the meal. Next, he served us a salad made up of ribbons of carrot and zucchini as well as the thinly sliced roe, and dressed with a dreamy lemon-thyme vinaigrette. It was crisp, sweet, bright and well-seasoned. Chef William’s last dish was another star: the duck confit atop a hash of roasted carrots, potatoes, and pork belly and a sweet and tangy reduction complimenting the vegetables and duck expertly.

Chef Greggory's first dish of the night.
Chef Greggory’s first dish of the night.

From Chef Gregg’s corner of the kitchen first appeared a homemade flatbread pizza: straight from Acme’s wood fire oven. The tender yet crispy crust was topped with aromatic caramelized onions, basil pesto, goat cheese and pulled duck meat. I mused that if offered on a menu, I would order this pizza combination again and again as the gourmet pie’s flavors melded so harmoniously. Chef Gregg also created the judges’ favorite dish of the night: his version of a Shepherd’s Pie. The duck was nestled in a ragout of vegetables with complex, rich flavor. It was hard to believe this plate was executed in just an hour’s time.

After a thoughtful deliberation including a lively debate, we came to a consensus and deemed Chef William Wiehl from Restaurant Paradis the champion! He was ecstatic and his friends and family swarmed him with high-fives and hugs of congratulations.

Follow us at 30afoodandwine.com to find out which two chefs will duel in January’s Food Fights contest! While enjoying watching them duke it out, you’ll be the real winner!

CHef Christiopher Holbrook

School of Thought

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Story by Sarah Murphy Robertson

They say fish is brain food, which is just what Chef Christopher Holbrook of Signature Catering of 30-A anticipates our new Gulf to Table events will ultimately serve up. When asked what these dinners will bring to 30A, he was quick to answer: “Education for the consumer. Our menus will highlight lesser-known fish; providing a platform for helping both local fishermen and our area’s ecosystem.”

Chef Christopher is excited for these private meals to provide one-on-one dialogues on fishing practices in our area. He is well-versed on the many factors driving the popularity of specific fish, and is ready to bring his knowledge to his diners’ culinary repertoires.

One of Chef Christopher's Signature dishes.
One of Chef Christopher’s Signature dishes.

His Gulf to Table menus will emphasize a balanced progression; keeping it fresh and straightforward. “To me, the fish is the star and so that will always be my first focus” promises the chef. While his career’s spanned decades and time zones, most recently he notes his role in encouraging healthy lifestyle choices. His clients are health conscious but also food-savvy. He strives to push his food’s creativity, while also keeping them fit.

And, what is fine dining without exquisite wine? All of the signature event meals will offer unique pairings personally fashioned by 30afoodandwine.com’s partner, Chan’s Wine World. Guests should expect the unexpected and be ready to find some new favorites.

Informing diners, supporting local fishermen, improving our ecosystem, eating healthily…all while enjoying mouthwatering dishes and wine? Sounds like a pretty smart move!

Gulf to Table Signature Events with Chef Christopher at the helm can be reserved through 30afoodandwine.com. The inaugural meal will be held Saturday November 8th. For tickets please call 850.687.3776 or email phil@ecconciergeservice.com.

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George’s at Alys Beach

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30 Castle Harbor Drive
Alys Beach, FL 32459
850-641-0017
www.georgesatalysbeach.com

Lunch Menu Dinner Menu Tadpole Menu Wine Dessert Menu

ALYS BEACH – Since opening in 2008, George’s at Alys Beach has been a landmark of fantastic food in a beautiful location, with a unique personality – one that starts with the iconic frog on their logo. A whimsical reference to its founding owners and a humorous story involving a wedding gift featuring frogs, the friendly-looking amphibian that has become inexorably linked with George’s is also greatly indicative of what the restaurant always strives to be: different.

That difference is noticeable in the atmosphere, a “casually coastal” setting surrounded on three sides by porches that give the place a true Southern feel. Naturally, they have their very own Lily Pad, a charming courtyard area which provides dining space and a breathtaking view of 30A and Alys Beach. “We believe people can feel our Southern charm as soon as they enter the restaurant, and they know they are in for a delicious meal from a staff who truly cares about their experience,” said Christy Spell Terry, who has co-owned the restaurant with her father, Rick Spell, as part of Spell Restaurant Group since 2015.

Behave or Misbehave?

All that casualness, however, is in direct contradiction to what really brings people here: the food. “Upscale” is the word that leaps to mind, but the menu manages to take preciousness off the table and replace it with tongue-in-cheek humor. It’s actually divided into two parts: “Behave” and “Misbehave” – the culinary equivalent of the devil and angel on your shoulder. And while they focus on the flavors and ingredients available on the Gulf Coast while enhancing them with their chef’s own global twist, they manage to give their diners pause over which side of the debate will win.

For those determined to “Behave,” the menu offers items such as Jerk Crusted Gulf Snapper and Seared Yellowfin Tuna, two dishes that are deceptively kind to the diet while their flavor still seems sinful. True to the idea of wanting to “Misbehave,” decadent items like the Apple Cider Brined Berkshire Pork Chop, George’s famous Spicy Salt & Pepper Shrimp, the Lobster Quesadilla, and the Seared Sea Scallops are a great temptation filled with indulgence. To “Behave” or “Misbehave?” So becomes the question…

In the kitchen

Making that question all the harder to answer is Executive Chef Camille Withall, who brings her international flair to bear in the kitchen. Born and raised in Manila, Philippines, she learned invaluable native flavors and techniques from her mother. After attending the culinary arts program at the American Hospitality Academy in Manila, she moved to the United States in 2008 for an internship in Destin, where she honed her skills at the Sandestin Golf & Beach Resort and Restaurant Fire in Grayton Beach. She joined the team at George’s in 2014 as Sous Chef and advanced to Executive Chef in 2015.

All that talent in the kitchen is mirrored by the quality of service in the front of house. “We understand that there are many restaurants to choose from on 30A, and we feel honored that so many visitors choose George’s at Alys Beach,” said Spell Terry. “Our staff strives to make each guest feel like a member of the family when they choose to dine with us.”

George’s also knows the importance of sourcing the best and freshest ingredients, and they do so as a matter of course. “We strive to source as many ingredients as possible from local merchants like WaterStreet Seafood, Buddy Gandy’s Seafood, Southern Craft Creamery, and City Produce. We believe that fresh ingredients help make great dishes,” Spell Terry explained.

From their decidedly whimsical take on upscale food to their charmingly Southern coastal atmosphere, George’s offers an experience that is unique and unforgettable, whether you’ve decided to behave or not.

George’s at Alys Beach is located at 30 Castle Harbour Drive, Alys Beach. Open daily 11 a.m. to 3 p.m; 5 to 9 p.m. Reservations are not accepted. For more information, call 850-641-0017 or visit www.georgesatalysbeach.com.