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Farm&Fire_NYE_FBEventHdr

Gatsby New Year’s Eve Party at Farm & Fire on the Choctawhatchee Bay

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Special to 30a Food & Wine
 
 
Come on, old sport, to Farm & Fire and ring in 2020 in style. Farm & Fire Southern Pizzeria will host a New Year’s Eve party from 8:00PM-12:30AM on December 31, 2019. Tickets are $75, which includes dinner, a champagne toast at midnight, a DJ, a photo booth and more. DJ Brian will get the party started and keep the dance floor packed all night. Epic photo booth will be there to capture those swanky moments you want to hold on to forever. Roaring 20s attire or black tie optional. Cash bar. Just look for the green light across the bay.
 
 

About Farm & Fire Southern Pizzeria:
Farm & Fire is a Southern Pizzeria that blends elements from The Fire (Coal Ovens), Market (Salads, Charcuterie, Desserts), and Speakeasy (Bar) into a seamless dining experience with a family style approach accommodating all party sizes. This Chef Jim Shirley establishment is located at the foot of the 331 bridge in South Walton overlooking the Choctawhatchee Bay.
 
Chef-Isley-Whyte

Vue on 30a Announces New Executive Chef

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Special to 30a Food & Wine

Santa Rosa Beach, Fla. (November 27, 2019) – Isley Whyte, a more than ten-year veteran to
the culinary industry, has been named new executive chef at Vue on 30a.

Originally from Jamaica, Whyte brings to the table an array of cooking techniques with different
spices and flavors passed down to him from family in addition to his culinary training in the
United States.

Isley Whyte, a more than ten-year veteran to
the culinary industry, has been named new executive chef at Vue on 30a.

 

Creating delicious meals where people can gather is nothing short of a staple in Whyte’s life. Growing up as
the oldest of 11 children, he became a natural leader and teacher at a young age. Instead of attending
school, it was his job to gather foods for his family to take to the market each and every day. However, his
favorite part of the day was cooking in the kitchen with his “auntie”. “We would cook for the family during the
week and bake desserts on the weekend,” says Whyte. “I’ve always loved learning to create new dishes and cooking for family and friends.”


In 2005, Whyte had the opportunity to move to theUnited States. Over the years, Whyte has worked his way up – proving his seat at the table -starting as a dishwasher, pantry attendant, lead grill cook and key associate and sous chef among other roles. During this time, Whyte studied culinary creations alongside some of South
Walton’s best chefs and has been the backbone of several establishments in the area
including Fleming’s Steak House, Vin’tij, Another Broken Egg Café, Sunset Bay Café and Vue
on 30a with his positivity and contagious smile.

“I have had the honor of seeing and experiencing many different cuisines and have learned
from the best in the industry which has all shaped me into the chef I am today,” says Whyte. “I
am thrilled to be at Vue on 30a where I can share my passion for food and cooking with the
30A community.”


To learn more about Vue on 30a or to book a reservation, wedding or private event, visit
www.vueon30a.com or call 850.267.2305.

 

Farm & Fire-17

Farm & Fire Southern Pizzeria Opens in Santa Rosa Beach

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Chef Jim Shirley’s Newest Establishment Now Open on the Choctawhatchee Bay
 
 
This past week, Chef Jim Shirley opened his newest establishment, Farm & Fire Southern Pizzeria on the North Beach of South Walton (above North Beach Tortilla Co.). The restaurant blends elements from The Fire (coal ovens- pizza, meatballs, whole fish), Market (salads, charcuterie, desserts), and Speakeasy (our classically creative bar) into a seamless dining experience controlled by our guests. Guests can have as in-depth an experience as they like. Using a family style approach, the culinary team designed the menu to accommodate large groups, families, intimate settings, and solo diners. Locally sourced ingredients are used whenever possible, working hand-in-hand with farmers, fishermen, and local artisans to ensure the menu, cocktails, and features reflect this. 

Inside you’ll find a space that is Coastal Industrial with a nod towards vintage. The speakeasy is cutting edge, classic, and creative and includes a vintage shuffleboard table. The structure was originally built from the pylons of an old drawbridge, but has since been freshened up with some unique touches featuring a glass wall that looks out on the white sand beach and the bay. The exterior has been painted a beautiful, crisp white. The building itself has for many years been a welcoming landmark for everyone coming and going to South Walton.  
 
Farm & Fire’s kitchen is open Wednesday – Sunday from 4-9PM and the Speakeasy stays open until 10PM. The menu is available farmandfirepizza.com. Follow along @farmandfirepizza on Facebook and Instagram. Phone number 850.534.3086
 
 
Address: 24200 US-331, Santa Rosa Beach, FL 32459 – Above North Beach Tortilla Co.
 
For more about Chef Jim Shirley, visit: chefjimshirley.com.
 
Special Contribution to 30a Food & Wine
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Seaside enjoys tidal wave of reds

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Seeing Red Wine Festival sells out in its 29 th year


By Michelle Farnham

November 12th 2019


SEASIDE – Move over moscato, au revoir rosé. The Seeing Red Wine Festival
welcomed fall not with a light spritzer but – as the name would suggest – the bigger,
bolder flavors of red wine. Lovers of a good cab sav, petite sirah, or red zin were in
good company, with more than 170 bottles from which to choose.


The sold-out weekend Nov. 7 to 10 was Seaside’s 29th annual, and Saturday’s Grand
Tasting included labels from Tamber Bey Vineyards, Sojourn Cellars, Murder Ridge
Winery, and Pali Wine Co., to name a few.


Representing Valdez Family Winery at Tent No. 10 were Angelica and Elizabeth
Valdez. The sisters, along with their two younger brothers, produce seven wines in
Sonoma County, Calif., and were back at Seaside for their fourth festival.


“This is a great location, lively and always fun!” admitted Angelica. “Our distributors
are great and they bring us back here.”


Winemaker Elizabeth offered three labels: their Chardonnay, Pinot Noir, and
Zinfandel, adding that Valdez strives to keep up with industry trends.

With more than 170 bottles to sample, Saturday’s Grand
Tasting had no shortage of options!


“A lot of what we’re seeing is pushing more toward natural wine-making,” Elizabeth
explained. “Vineyards are becoming more biodynamic and focusing a lot on
sustainability. Whatever comes on the grapes is what we use to ferment and try to
keep it as pure as possible.”


A collection of 11 Seaside-area culinary partners were also on hand, offering some
very welcomed bites – and sips, in the case of Amavida Coffee & Tea.
The Bud & Alley’s trio – the flagship restaurant, Pizza Bar, and Taco Bar – manned
three tents, dishing up barbecue pork belly sliders with coleslaw, Neapolitan pizza,
and brisket enchiladas, respectively. The Shrimp Shack was there serving shrimp
sliders, all-beef burgers from Pickle’s Burger & Shake, and roasted tomato soup
from The Meltdown On 30A.


As guests made it to the center of Seaside Square, they entered the Ji•Shi Ki•chn
Paella Pavilion where they could not only ogle at the Porsche on display and sample
from five tables of wine, but enjoy the eatery’s famous paella and smoked gouda and
shrimp grits.

The giant paella pan from the Jim Shirley family of restaurants is always a
crowd favorite.

The crowd seemed to be a mix of local wine enthusiasts and those from out of state.
Atlanta friends Shelley Payne, Beverly Zoeller, Amy Tharp, Kanette Fenstermacher
and Laura Soscia were having a great time at their first Seeing Red fest. The NOLA
visitors were easy to spot in their LSU game day purple and gold, and attendees
from Houston loved the festival’s proximity to the beach.


Friday evening’s Al Fresco Reserve Wine Tasting at Ruskin Place allowed guests to
sample some real heavy-hitters, including the 2016 Beckstoffer to Kalon Cabernet
Sauvignon and the Goldeneye Pinot Noir Ten Degrees. To complement the wine,
South Walton restaurateur Jim Shirley and his teams offered a selection of hors
d’oeuvres like lamb chops, hand pies, sushi, foie gras dumplings, and duck with
sweet potato and black cherry glaze.

A live jazz quartet kept the crowd entertained Friday evening.


The festival weekend – which was named one of the best under-the-radar fall wine
and food festivals by Forbes – also included the vintner’s dinner at Bud & Alley’s
Thursday and Sunday’s Celebration of Bubbles Brunch with Shirley in Ruskin Place.

Mama's Makeover

Mama Clemenza’s announces Italian Wedding

New partnership established with local celebrity chef and general manager

Special contribution to 30a Food & Wine

(Miramar Beach, FLA.) October 31, 2019 – Tammy Damiano, also known as, “Mama Clemenza”
proudly announces the addition of two new seats at her breakfast table. Local celebrity chef,
Giovanni “Gio” Filippone and Billy Dee have officially partnered with the Clemenza’s family to
serve as Executive Chef/Culinary Director and General Manager.


Filippone, known locally as “Chef Gio,” has spent almost the last decade of his career as the
Executive Chef at Vue on 30A. Many also know his culinary talent from his appearances on
FOX’s reality show, “Hell’s Kitchen” as well as “Hell’s Kitchen All-Stars” hosted by Gordon
Ramsey. In true Italian style, Chef Gio is known for his vibrant personality and witty sense of
humor in the kitchen. Originally born in France to Sicilian parents, Chef Gio was raised in New
Jersey and was influenced towards a culinary career from his cherished memories of family
time in the kitchen and around the table. Chef Gio and his wife Jennifer live in Santa Rosa Beach
and have two children, Bella and Bianca, ages 9 and 7.


“I’m so excited for a new venture and the opportunity to work with Mama and the amazing
brand she has built,” said Chef Gio. “With our shared Italian roots, it truly is the perfect fit!”


Mama Clemenza’s unique service will be led by General Manager, Billy Dee. With over 30 years
of experience in food and beverage, his focus has been Front of House operations and staff
management. Billy was born and raised in Pittsburgh, Pennsylvania, and moved to the Emerald
Coast in 2002. He lives in Miramar Beach with his wife Tess and their two fur babies.

Mama will remain as restaurant owner and visionary, but the new partnership will provide her
the opportunity to do what she loves – spending time with guests, whipping up her famous
“Mama’ cappuccinos and exploring expansion opportunities that have presented themselves
over the past two years.


“With the recent opportunities, the timing couldn’t have been more perfect,” said Mama. “I
had been searching for the right connection that could help me take the Mama Clemenza’s
brand to the next level. When these two came along, I knew this was it!”


No specific plans for expansion have been confirmed. Chef Gio and Dee will officially join Mama
in operations beginning November 1.

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Wine, dine, sip and slurp

Harvest Wine & Food Fest steps up culinary game in third year


October 29th, 2019

By Michelle Farnham

 

WATERCOLOR – While wine is typically the draw at a wine and food festival, the surge of culinary options at this year’s Harvest Wine & Food Festival Oct. 26 was undeniable. There were certainly wine industry heavy-hitters bringing some of their best bottles – Shirley Roy of Roy Estate, Michael Kasper of Gamble Family Vineyards, and Marika Vida-Arnold of Catena Zapata to name a few – but as one attendee exclaimed, “It’s a festival of meats!”

Sporting their LSU best, Tommy Faucheaux (far left) and his friends travel
from New Orleans every fall for the Harvest Festival. “This is one of those deals
where you mark it off on your calendar a year in advance,” Faucheaux admitted,
adding he’d found a new favorite in the 2015 Frescobaldi Tenuta Castiglion.

A bevy of award-winning chefs hailing from Georgia to North Carolina, Alabama to right here in South Walton, fired up some of their finest fall-inspired dishes at 20 food stations. Pitmaster Sam Jones of Sam Jones BBQ smoked a whole hog, while fellow Carolinian Kaley Laird of The Rhu and Benne on Eagle offered smoked trout with herbed fromage blanc and pickled onion on homemade sweet potato sourdough.

North Carolina trout is something of a rare treat here along the Emerald
Coast, provided by Kaley Laird of The Rhu and Benne on Eagle. She paired the smoked fish with herbed fromage blanc and pickled onions on homemade sweet potato sourdough.

 

Atlanta-based Fox Bros. Bar-B-Q returned for a second year, led by brothers Jonathan and Justin Fox. 

 

“We brought our smoked beef short rib, our jalapeño cheddar sausage, smoked pork, and hatch green chile Frito pie,” explained Jonathan, adding that they have been vacationing in Seagrove for about a decade, and were excited to get to return to Harvest. “Everybody we’ve gotten to know here bugs us that they want to taste our barbecue, so this is an opportunity for us to serve them our food.”

As part of the “Stories From the Pitmasters” presentation, guests
gathered to hear from pitmasters (left to right) Jonathan Fox, Sam Jones and Justin
Fox.

Georgia restaurateur and Top Chef contestant/judge Hugh Acheson made his inaugural appearance at Harvest, bringing a pickled Georgia shrimp with fall vegetable salad, penne, dried mushrooms, habanada chiles and furikake (a Japanese seasoning made of seaweed).

 

“I serve variations of this at my restaurant, 5 and 10. I picked it because it’s humid and hot out,” Acheson said, adding that he would pair it with a French sauvignon blanc or an austere Spanish white.

 

Adding some good old-fashioned brine to the event, those in the VIP tent sampled bivalves from Oysters XO, while out on the main plaza, nonprofit Oyster South was shucking shells from Oyster Bay.

 

“We’ve been in a drought, so these are very salty,” said rep Cainnon Gregg, who recommended adding nothing more than a couple drops of Old Florida mignonette. “I don’t serve these with crackers or cocktail sauce because these oysters are worth tasting. The difference between these and an Apalachicola Bay oyster is these are spring-fed by 13 submarine springs.”

A staple at Harvest, Chef Mark Eichin (center) and Restaurant Paradis
served braised pork Bolognese with a saffron gnocchi.

Chef Mark Eichin of Restaurant Paradis has been cooking at Harvest since its inception three years ago, this time bringing braised pork Bolognese with a saffron gnocchi.

 

“I was hoping it was going to be a little cooler today,” he said with a laugh as he tended to a steaming pan. “There’s a lot of nice, real big red wines here that would go great with it, like a cab, pinot or merlot.”

 

Those looking for something other than wine could visit the Beer Garden for samples from the likes of 3rd Planet Brewery, Burnt Hickory Brewery and Tin Roof Brewing, or an assortment of spirits.

 

The festival weekend began with celebrity wine dinners Thursday and the al fresco reserve tasting Friday night. Funds raised benefit the Destin Charity Wine Auction Foundation, which supports more than a dozen local children’s charities. The foundation’s next event is the Destin Charity Wine Auction, held as part of the South Walton Beaches Wine & Food Festival April 23 to 26, 2020.



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Eggs on the Beach fires up the competition

Team Saltwater Restaurants ‘snappers’ up the awards


By Michelle Farnham


MIRAMAR BEACH – If you thought last Saturday was toasty, you should have been at
the sixth annual Bay Breeze Patio Eggs on the Beach EggFest, where the cooking
competition was hot, hot, hot! Twenty-five Big Green Egg grills were rolling smoke,
churning out a complete meal’s worth of food – with drinks – all for a $40 ticket (or
less).

The Sinfonia Youth Orchestra team Here Comes Treble took
second place in the non-profit category with its Tenor Beef Tenderloin and extra fanfare from on-site musicians.


So what’s hot off the grill? From the Boys and Girls Clubs of the Emerald Coast, you
could pick up skewers of Caribbean-infused pineapple and shrimp. South Walton
Academy brought in a ringer, utilizing Vue on 30a chef and “Hell’s Kitchen” alum
Giovanni Filippone and his bacon-wrapped venison rolls. The smoked red snapper
with corn maque choux from Saltwater Restaurants lit up taste buds and judges’
hearts alike, as the team took home the top prize in every category it was entered.


“We have incredible sponsors in this town that help us pay for this,” said event
organizer and Bay Breeze Patio co-owner Susan Kiley. “We couldn’t do this without
them. Our cook teams totally bring their A-game. This is gourmet on the Egg. You
will find food out there that will rival anything in a restaurant.“

Event judges (left to right) Phil McDonald, Deb Swenerton and
Nikhil Abuvala await samples from the Boys & Girls Clubs of the Emerald Coast.


Those who’d had their fill of grilled or smoked meats were in luck, as a few teams
capitalized on the versatility of the Big Green Egg. For example, the Fat Clemenza’s
team served pizza while the engineering firm BE-CI made a smoked blueberry pie.


“The pie is served with a lemon cream sauce. It’s meant to replicate a blueberry pie
with ice cream on top,” explained BE-CI partner Josh Tatum. “The awesome thing
about the Green Egg is you can cook anything in them you can cook in an oven, but it
has that smoked flavor.”


Competition: the heat is on


Some teams earned brownie points with tasters by offering an accompanying
beverage, and Sinfonia Youth Orchestra’s Baritone Bourbon Beach Banger had
guests coming back for more – and the recipe.


The esteemed panel of judges included local Chefs Deb Swenerton and Phil
McDonald from Black Bear Bread Co., Jack McGuckin of Bijoux, and Nikhil Abuvala
from Roux 30a and Nanbu Noodle Bar.


“Obviously it’s got to taste good, but I also eat with my eyes, so it’s got to look nice,
too,” admitted Swenerton as she prepared to make the rounds. “I love to see a little
creativity and extra thought put into the food.”

McGuckin said his top criteria were good flavor, good smoke, and seasoning.


“I’ve been hearing more and more about the event and wanted to get involved,”
McGuckin explained. “I was surprised at how many good fish and seafood dishes we
had out here.”


Seminars


Representatives from Knob Creek and Abita Beer were also on hand, offering
seminars. Abita provided beer pairings, including matching their Hop-On “juicy
pale” with gingersnap cookies, and the Amber lager with Zaps Voodoo Chips.

Over at the Fisher House booth – powered by Brock Lawn And Pest Control – they served pork belly atop the most amazing smoked mac-n-cheese.


Stephanie Taylor demonstrated a smoked old fashioned, smoking more than just the
glass, but the Knob Creek 100 proof bourbon itself inside a glass decanter.


Charity: a win-win


This year’s Eggs on the Beach had two benefiting charities, Fisher House of the
Emerald Coast and Food For Thought. Each team is represented in the cook tents
and provides volunteers to help keep the day running smoothly.


“I don’t think of it as a fundraiser, I think of it as this amazing food festival that kind
of brings people around the Big Green Egg and brings the community together, and
by God, we raise money for charity at the same time,” said Kiley. “It’s a win-win all
the way around.”


In between grounds keeping duties, Mia Hughes, executive director of Fisher House,
pointed out that the organization has been a part of Eggs on the Beach since the
beginning.

Nolan Heppding of Santa Rosa Beach gave his seal of approval to the grilled
pizza coming from the Fat Clemenza’s team.


“We love the sponsors, the donors, the volunteers and we have a cook team here
that is Brock Lawn and Pest (serving pork belly with smoked mac-n-cheese),”
Hughes added. “I haven’t had a chance to taste anything yet, but everything smells
yummy and I’m looking forward to it!”


Already planning for next year


Kiley received many compliments from attendees, including, “It’s nice to do a
festival with something other than wine for a change,” and “We look forward to this
event every year.”


“What’s really cool is we have our first kids team from South Walton High School’s
culinary program (serving summer tomatoes two ways) and we’re hoping this is
going to launch a kids’ division for next year,” Kiley said.

Stay tuned to 30A Food and Wine for information on the 2020 installment of Eggs
on the Beach.


Best Knob Creek Bite
1 – Saltwater Restaurants
2 – Scenic Sothebys
3 – Wine World
HM – SETCO Services

– Taking third place in the Judge’s Choice category was Bacon Nation from
Westonwood Ranch.


Judges’ Trophy
1 – Saltwater Restaurants
2 – SETCO Services
3 – Bacon Nation: Westonwood Ranch


Non-Profit Division
1 – South Walton Academy ($3,500)
2 – Sinphonia Youth Orchestra ($2,500)
3 – Rotary Club of Destin ($1,500)


People’s Choice Award
1 – Saltwater Restaurants
2 – Scenic Sotheby’s
3 – Five Blazing Wild Medical Cooks


Best Booth Award
Saltwater Restaurants

NBTC Group 1

Adding a little fiesta to sunset on the bay

North Beach Tortilla Co. focuses on fresh views, fresh food

By Phil Heppding

Opening a restaurant is notoriously one of the toughest things a
businessperson can undertake. Doing it in one of the nation’s
most popular tourist spots, in the middle of the summer season,
adds a whole new layer of challenges to the process.


If you’ve spent any time in South Walton or crossed the 331
bridge, you have probably seen the beach destination’s newest
culinary establishment: North Beach Tortilla Co. This new eatery
resides on the south side of the Choctawhatchee Bay, across 331
from sister restaurant, The Bay. 

Street Corn at North Beach Tortilla Co. – Chili Rub, Pork Crackling, Creme Fraiche, Pickled Onions


We caught up with Dan Tinghitella, director of operations for Chef
Jim Shirley Enterprises, to get an update on their latest venture,
affectionately known as NBTC.


“With a spot like this, we wanted to keep the bay as the focal
point. Whether you are sitting outside at the bar or inside behind
the floor-to-ceiling windows, you can really feel the bay is the
focus of the restaurant,” said Tinghitella.


NBTC offers house-made blue corn tortillas for the wide variety of
offerings on the menu.


“We decided to offer tacos how we would like them. So guests
can order something that maybe has pickled vegetables or micro
greens. Or if you just want a simple taco – the way you like them
– pick your protein and you are all set.”


As a Gulf Coast restaurant, it’s no surprise the grouper tacos
have quickly become a fan favorite.


“Having great access to fresh Gulf seafood, our guests really love
that and enjoy knowing it is fresh and right from the Gulf in our
backyard,” Tinghitella explained.

North Beach Tortilla Co. is not just a cool taco bar with an
awesome backdrop, though. Guests can enjoy the sunset while
sipping a margarita made from one of over 100 tequilas stocked
at the bar. NBTC hosts happy hour drink specials from 4 to 6
p.m. each day. The early crowd-pleaser is the North Beach
Margarita that features Corazón Blanco, agave, Grand Marnier
and fresh lime.

Tinghitella added, “All of our juices are juiced on-site each day
and we don’t use any mixes in our margaritas.” 


And finally, after you have finished off your tacos, be sure to
check out the dessert menu. NBTC offers up a cinnamon sugar or
chili spice churro with Mexican chocolate and hazelnut mousse.
While everybody loves churros, we would also suggest the
coconut cream tostado make its way on to your must-try list. The
combo of homemade coconut pudding, fresh whipped cream,
fresh berries, and toasted coconut flakes is a fantastic choice to
finish off the evening.

NBTC’s Coconut Cream Tostada – Their take on Coconut Cream Pie


As fall approaches and NBTC settles in, it’s safe to say that for
both locals and tourists alike, we’ve found our “cool new taco bar
with an unbelievable view.”


North Beach Tortilla Co. is located at 24200 U.S. Highway 331 on
the south end of the Clyde B. Wells Bridge. NBTC is open daily
from 4 to 10 p.m. and entertains guests with live music on
Tuesday and Saturday. Happy hour runs from 4 to 6 p.m. each
day. The latest menu can be found at
www.NorthBeachTortillaCo.com and for additional information,
call 850-622-8226.

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Destin Charity Wine Auction Foundation unveils powerhouse line-up of culinary talent for the 3rd Annual Harvest Wine & Food Festival

Special Contribution to 30a Food & Wine

Tickets to all Harvest Wine & Food Festival events are on sale now at HarvestWineandFood.com

Miramar Beach, Fla. – Producers of Harvest Wine & Food Festival, Destin Charity Wine Auction
Foundation (DCWAF), unveiled today a powerhouse line-up of culinary talent slated for the 3 rd
Annual Harvest Wine & Food Festival. Eight award-winning chefs from across the southeast join
a roster of iconic Gulf Coast restaurants to provide world-class cuisine to the area’s premier fall
wine and food festival.

The culinary lineup for the 2019 Harvest Wine & Food Festival


Festival goers have the opportunity to mix and mingle with the following celebrities throughout
the weekend while sampling their famous fare:


Hugh Acheson | Athens, GA
5&10; Empire State South; Spiller Park Coffee; Top Chef Judge


David Bancroft | Auburn, AL
Acre; Bow + Arrow


Rusty Bowers | Atlanta, GA
Chop Shop; Pine Street Market


Jonathan & Justin Fox | Atlanta, GA
Fox Bros Bar-B-Q


Kristen Hall | Birmingham, AL
The Essential


Sam Jones | Winterville, NC
Skylight Inn; Sam Jones BBQ


Kaley Laird | Asheville, NC
Rhubarb


Pat Pascarella | Atlanta, GA
The White Bull


Friday’s Al Fresco Reserve Tasting will feature all of the listed chefs with the exception of the
Fox Brothers and Sam Jones, both of which will be spearheading the barbecue installation during Saturday’s Grand Tasting. Chef Bancroft will also be headlining a winemaker dinner paired with wines from Catena Zapata on Thursday evening, and many of the other chefs can also be found throughout Saturday’s Grand Tasting.


“As one of the most successful charity wine auctions in the country, we have strong
relationships in the wine industry that guarantee we will be pouring exceptional wine at any
DCWAF event,” said DCWAF President John Russell. “We’ve been fortunate to have the
continued support of several iconic Gulf Coast restaurants and are excited to further elevate
our culinary offerings by welcoming celebrated chefs from across the nation to the 3 rd  Annual
Harvest Wine & Food Festival.”


Harvest Wine & Food Festival will also feature some of South Walton’s favorite restaurants
while also celebrating the return of a few culinary favorites. More restaurants will be announced in the coming months:


 Back Beach Barbecue
 Clean Juice
 Coastal Kitchen Catering
 Cuvee Kitchen + Wine Bar
 Destin Ice Market 30a
 Evans Meats presents Southern Cheese Selections curated by Brian McMillan of Busy
Corner Cheese
 Jackacuda’s Seafood + Sushi
 Maple Street Biscuit Company
 Oysters XO
 Restaurant Paradis
 Seagar’s Prime Steaks & Seafood


A three-day affair, Harvest Wine & Food Festival has quickly grown to be recognized as one of
the premier fall festivals in the southeast. Patrons are provided the opportunity to sip and
savor over 250 world-class wines paired with the best in regional Gulf Coast cuisine, all while
enjoying the beautiful beach town of WaterColor.


Earlier this month, DCWAF announced the festival’s 2019 winery headliners. PRIME Cellars, ROY
Estate, Bodega Catena Zapata, and Gamble Family Vineyards will all headline this year’s event.
Celebrity attendees from each winery will be pouring at the Al Fresco Reserve Tasting and in
the VIP tent of the Grand Tasting.


Currently ranked number four “Top Charity Wine Auction in the US” by Wine Spectator
Magazine, Destin Charity Wine Auction Foundation (DCWAF) is one of the nation’s premier
fundraising organizations, raising money for 16 Northwest Florida children’s charities that assist
at-risk youth in the local community by tackling a variety of issues including homelessness, food
insecurity, mental health, education, medical care, and much more. In April, DCWAF raised a
stunning $3.6 million for its benefiting charities.

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Chef Drew Dzejak – Finding contentment in cuisine

By Stephanie Burt


Chef Drew Dzejak is no stranger to the idea of a “destination chef” or a “resort chef.” In fact,
during his career, he’s spent time cooking as a chef in the Grand Cayman Islands, at the Inn at
Palmetto Bluff in Bluffton, S.C., Charleston Place in Charleston, and for four years at the
Windsor Court Hotel in New Orleans. So when he settled into the job of executive chef at Alys
Beach close to three years ago, the idea of being responsible for a guest’s dining experience
while on vacation was nothing new.


“Creatively, you have to have your menu within the menu,” he said, noting that he’s actually fine
with the idea that some folks are going to want familiar over fantastical. “I have grown through
my career and watched many of those ‘ego chefs’ lose it over requests. I’ve learned to ask, ‘Is it
really important?’” he said. “I’ve also learned the ability to make a plain steak or a fish dish
–something always requested – taste good, and I’m content with being able to satisfy all my
guests.”

That idea of a down-to-earth presence in the kitchen is a wonderful juxtaposition with the
fantastical architecture and luxurious space that is Caliza, Alys Beach’s signature, high-end
restaurant. It’s a place of imagination, and Dzejak’s “menu within the menu” is filled with
inventive choices, from a local shrimp dish with lima bean puree and a tamarind BBQ sauce, to
an Iberico pork loin schnitzel, with braised red cabbage, mustard greens, and mustard pork jus.
While the shrimp dish can make sense in the space (especially since Caliza is a poolside
restaurant) the latter seems an unusual choice for Florida dining. But that’s exactly what the
chef wants.


“That’s probably the dish that is the most ‘me’ – my Eastern European heritage. I could eat it
every day,” Dzejak said. “But we’re always tinkering, always working on dishes. We focus on the
building of flavor with the use of really good product, and then stopping, or editing. We want the
flavors on the plate to work together, not be too much.” With his direction, the menu changes
frequently as products of the seasons shift.


Dzejak uses “we” a lot in conversation, and that’s because he loves being part of a team, a
team that he sees as co-workers and comrades in the back of the house, and that kitchen
extends beyond Caliza to the other eating establishments on property. In fact, spend any time
with the chef, and it’s evident that he really likes his job and still finds cooking fascinating,
enthralling, and above all, fun.

When he’s not at work, he’s spending time with his two children and his wife Stephanie,
sometimes cruising on 30A in his restored 1965 VW Bug or ‘78 Trans Am. He has a bit of time
to relax these days – just a bit – since he’s hired most of the folks on his current team, building
that “we” through a few strong seasons as Alys Beach continues to be constructed.

“This year we’re focusing on consistency,” he added. And that consistency starts with him: a
chef who loves to cook. Who better to cook for you in a destination than that?

 

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