Blog

October 8 2019

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

August 27 2019

Adding a little fiesta to sunset on the bay

Blog

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.

August 22 2019

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

Blog

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.

August 14 2019

Chef Drew Dzejak – Finding contentment in cuisine

Blog

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?

July 19 2019

South Walton is your oyster!!

Blog

By Liesel Schmidt

July 19th, 2019

Fried, grilled, baked, or slurped raw from the shell, oysters are the everyman of seafood:
a blank canvas for a variety of preparations and flavorings that can make it a millionaire’s
delicacy or a beach bum’s favorite bar snack.

Regardless of its classiness – or lack thereof – oysters are a beloved part of cuisines all
over the world. Here on the Gulf Coast, we have some of the finest specimens right off
our shores.

The best way to eat them is a subject of much debate, conducted, no doubt, over platters
and platters of every iteration imaginable. Tastings would ensue, followed by lively
discussions as to the pros and cons, the failings and the successes. But no final answer
could ever possibly be reached with absolute certainty, as the oyster is far too fantastic a
gift to confine it to one singular way of being relished.

Stinky’s Fish Camp

Offering its own strong points for the debate, Stinky’s Fish Camp features a plethora of
preparations, citing “all day, all ways,” and they seem to be taking it quite literally. One
can order up every conceivable version, from shooters served raw with house made
Bloody Mary mix and classics like Oysters Rockefeller, to some of the most popular
players on their oyster menu: baked oysters topped with smoked Gruyere cheese and
crispy bacon. For something with a little more of a kick, try the BBQ baked oysters.
Can’t decide on just one? Order the oyster log or the oyster platter to feast on a full
sampling of their best sellers and get a taste of something new.

3 for 30a — Stinky’s Oyster Log at Stinky’s Fish Camp in Dune Allen Beach.

“Oysters are one of my favorite foods from the sea, with their brininess, succulent flavor,
and unique texture,” said owner/Chef Jim Richard. “For me, fresh, simple ceviche is one
of the best ways to top a freshly-shucked oyster, but a traditional crispy oyster po’boy is
always great, too!”

Naturally, Stinky’s offers its own version of the widely loved sandwich, frying them up
to crisp, golden perfection and piling them onto a French roll dressed with mayo and
crisp lettuce. Whether you fancy a good shuck’n’suck or crave a hefty handheld, Stinky’s
proves that the world truly is your oyster.

AJ’s Grayton Beach

Getting in on the oyster harvest with their own impressively tasty menu of all things
schuckable, AJ’s at Grayton Beach offers them steamed, baked, and raw, sourcing them
from Texas, Louisiana, and nearby Apalachicola.

“We want our oysters to come from the very best places in the country so that they have
the best flavor,” said Don Bartley, general manager at AJ’s. “Oysters from Apalachicola
are my personal favorites and are always some of the sweetest-tasting.”

Taking a top spot in their baked offerings, the Oysters Italiano are broiled to tender
perfection and topped with a flavorful blend of Parmesan and Romano cheeses and finely
minced garlic and herbs. If you’re more in the mood for a classic, the Oysters Rockefeller
is a perennial favorite, topping freshly shucked succulence and broiling it together with
spinach, herbs, and crisp bacon bits dressed to the nines in a rich hollandaise sauce.
Naturally, no menu in the Gulf South would be worth its salt without a good showing of
fried oysters, and AJ’s fries them up fine, serving them with a side of fresh-made creamy
coleslaw and tender hushpuppies.

Shunk Gulley Oyster Bar

Harvesting some fine specimens of its own, Shunk Gulley Oyster Bar may not offer quite
as vast a menu of oysters, but what they do serve up is more than ample in flavor. Adding
some kick to their menu of shell-shucked beauties, the Bacon Cheddar Jalapeño oysters
are all one could hope, given the promise of such a triumvirate of toppings, serving them
broiled in the shell and melted to gooey golden perfection.

“All of our oyster dishes are popular, and that’s something we credit to the fact that we
use such high-quality ingredients and source our oysters from Apalachicola to ensure that
we offer our guests the best oysters,” said head of marketing Kevin Boyle.

Love a good hit of garlic? The Garlic Parmesan tops off the beloved bivalves with butter,
minced garlic, fresh herbs, Parmesan cheese, and a squeeze of Meyer lemon to balance it
all out, baking them to meld the flavors together in harmony. If going au naturel is more
your style, Shunk Gulley’s raw oysters are not one to disappoint; though for some, their
raw and naked state might seem to be begging for a good skinny dip straight on into the
fryer. Hand-breaded and fried crispy gold, the Fried Oysters are served with a side of
French fries and coleslaw to chase away the last traces of hunger.

Whatever your fancy might be, the restaurants of South Walton have the perfect solution
to satisfy cravings for oysters, so get ready to come one, come all. Go ahead, and shuck
‘em all.

Stinky’s Fish Camp is located at 5960 West County Highway 30a, Santa Rosa Beach.
Open Sunday 10 a.m. to 10 p.m., and Monday to Saturday 11 a.m. to 10 p.m. For more
information, call 850-267-3053 or visit www.stinkysfishcamp.com .

AJ’s Grayton Beach is located at 63 Defuniak Street, Santa Rosa Beach. Open daily noon
to 2 a.m. For more information, call 850-231-4102 or visit www.ajsgrayton.com .

Shunk Gulley Oyster Bar is located at 1875 South Highway 393, Santa Rosa Beach. Open
daily 11 a.m. to 9:30 p.m. For more information, call 850-622-2733 or visit
www.shunkgulley30a.com .

July 10 2019

Island Time at Tommy Bahama

Blog

Phil Heppding

July 10th, 2019

For those of us that live and vacation here in South Walton, operating on beach time is a way of life. If an island destination is what you crave, Tommy Bahama Restaurant at Grand Boulevard can meet your need for tropical breezes without ever leaving the shores of South Walton.

As one of the original restaurants at the iconic Grand Boulevard, Tommy Bahama has grown a loyal local following while also catering to tourists and vacationers alike that visit the area.

If you have visited Tommy Bahama recently, you may have noticed they just recently completed a refresh of their interior space. We caught up with the new General Manager, Pratt Shirley to get the run down on what’s new, both with the building and the menu.

“We haven’t changed the building itself or the bones as you would say, but we updated the colors and made things much lighter.” said Shirley.

“We’re very happy that we were able to keep the characteristics of the restaurant so that when our guests return, they see the same space they have come to love, but with a brighter, more open feeling to it.” Shirley continued.

In addition to cosmetic updates, the menu has also seen some changes, upgrades and additions that will only serve to raise the level of cuisine in South Walton.

Frequent visitors might be well acquainted with the coconut shrimp that has become a fan favorite, but a few other dishes are quickly rising to the top of diners with list.

“The flatbread pizza is by far the most popular appetizer other than the shrimp.” said Shirley.

The filet mignon flatbread features bacon, honey roasted onions, lemon arugula, gruyere and roasted mushrooms.

The restaurant also highlights daily chef features each day, depending on what local fisherman and purveyors are offering. Dinner guests might find the evening special to be a snapper, grouper, amberjack or sea bass based on seasonal availability with a hint to the island theme.

For those that are used to happy hour, more live music options make Tommy a fantastic option for starting your night off in South Walton.

Seared Scallop Sliders – Chipolte Aioli, Basil, Roma Tomatoes, Crispy Onions, Island Slaw

Added Shirley, “We have what we call island time from 4-6. We now have live music 6 nights a week with a different artists each night.”

Executive Chef Andre Dobbs takes pride in wowing the guests that visit the restaurant.

“We want our guests to feel at home and I try and spend a lot of time visiting the dining room to make sure everyone is having a great experience.” said Dobbs.

“From our crab cakes to our macadamia nut shortbread key lime pie, we take the island theme pretty seriously here.”

Guests will notice new presentations on some old favorites, But not to fear, if you are craving island time, Tommy Bahama looks forward to hosting you soon.

Tommy bahama Mai Tai — The world famous mai tai from Tommy Bahama –
1 part Flor de Caña 4-year rum
1 part orgeat syrup
1 part Curaçao orange liqueur
½ part lime juice
¾ part scratch sour mix
¾ part pineapple juice
1 part dark rum (float)

Tommy Bahama Restaurant is located at Grand Boulevard at Sandestin at 525 Grand Blvd, Suite P-101, Miramar Beach, FL 32550. Open Daily at 11AM with Island Time happy hour from 4-6PM Daily. Live music Monday-Saturday from 5-9PM. For more information visit https://www.tommybahama.com/restaurants/sandestin or call 850-654-1743.

July 1 2019

At the Hub of it all

Blog

By Liesel Schmidt

July 1, 2019

Taking a look around this open-air space, where unique bars and eateries take the simple
idea of a food court and crank it up to 11, it’s evident that calling it The Hub is extremely
apropos, given its air, its atmosphere, and – perhaps most of all – its concept.

Really, the concept here is simple, practically a mission statement: “Families. Friends.
Festivals.” And the hub of all that, at The Hub, is one very important thing that brings it
all together: food. Food brings together families. It brings together friends. And it’s an
indisputable fact that no festival – or any type of festivities, really – is complete without
food. It’s the lifeblood of it all, no matter where you are in the world, and The Hub is one
place that really focuses on that and seems to celebrate it.

One of the best things about The Hub, aside from its prime location in the center of
Watersound, is the sheer variety of cuisine. No matter the type of food you prefer, there’s
something for everyone, all within a mere matter of steps from each other. Each spot
seems to feed off the energy of the other, making it ideal not only for the people who
flock to The Hub to satisfy their hunger, but also for the restaurants themselves, all of
which are independent businesses, rather than national chains. That in itself is one of the
things that truly makes The Hub unique and serves as one of its biggest draws, adding to
its sustainability as a food destination.

“Our focus is on featuring local businesses. Our food vendors are all locally-owned and
operated, making them an integral part of our Hub family, and a few have other long-
standing establishments in the local area,” said Director of Marketing & Events Nicki
Thompson.

The offerings

For those who love the idea of classic American fare with a twist, Mile Marker 15 offers
unique spins on the expected, loading burgers and hot dogs with a quirky assortment of
toppings that make them everything but run-of-the mill. Rounding out the menu with
tacos, hot sandwiches, salads, and shareable plates, they’ve got everything you could
want from an “all American” eatery.

If you love full-on flavor that’s fall-off-the-bone tender and juicy, let the smells wafting
from the smokers at Local Smoke guide you in the door, where slow-smoked meats like
pulled pork, beef brisket, turkey, ribs, and sausage are paired up with traditional barbecue
sides.

Macho Taco’s Mexican-inspired soul food will take your taste buds south of the border
and past the Rio Grande, while Crust at The Hub transports your senses to Italy with their Napoli-style crispy crust pizza, layered with classic toppings and served al fresco from their wood-fired grill. Welcome the morning with breakfast sandwiches, fresh pastries, and coffee at sister restaurant Crust Po’ Boy Shop, or hit them up later in the day for some good ol’ po’ boy sandwiches packed Big Easy flair.

For a taste of more local cuisine, Buddy’s Seafood Market at The Hub specializes in
fresh, locally caught seafood and fish and certified wild American Gulf caught shrimp,
offering a menu of take-out eats perfect for spreading out on the table and digging into
family-style.

Whether you crave a mid-day snack, are finishing off your meal with a little sweetness,
or simply want to break convention and eat dessert first, Mr. Freeze has the perfect way
to indulge, offering both scoop-style and soft-serve ice creams and sorbets. Add to that a
wide assortment of toppings as well as shakes and even “penny” candy.

Pineapple at The Hub offers fresh pineapple drinks and fruit smoothies, while Jack &
Diane’s New Orleans Style Snowballs serve up sweet, icy treats that’ll make you want to
dance a Second Line.

For more grown-up indulgences, hit up MM15 Bar or Dion’s, where their mixologists are
shaking up signature cocktails that’ll keep your spirits running high, and their wine lists
and beer selections offer the perfect pairing for your perfect meal.

The party continues

Every day is a party at The Hub, not only in terms of the food, but also when it comes to
their events. From family movies and major sporting events shown on the Jumbotron, to
live music and dance parties, there’s something to keep everyone entertained and
engaged in the fun.

“The Hub is pretty much the greatest backyard party of all time, and we have a casual,
fun, family-oriented atmosphere where guests can relax and spend the day,” said
Thompson. “No other place in our area has entertainment, chef-driven food, cocktails,
entertainment and shopping all in the same spot, and that’s why The Hub has such a huge
appeal.”

As Thompson points out, it truly is a “one-stop” for all, regardless of age. It is that place
where everything comes together to become one big party, one big group of family and
friends.

The Hub is located at 24 Hub Lane, Watersound Beach. Open daily 11 a.m. to 10 p.m.
For more information, call 850-213-0782 or visit www.hub30a.com.

June 27 2019

Chef Deb Swenerton – Dedication gives rise to James Beard nomination

Blog

By Stephanie Burt

Despite her recent nomination as a James Beard Foundation Outstanding Baker, Black Bear
Bread Co.’s Deb Swenerton sees herself as an uncomplicated baker. She simply wants things
to look good and taste good. But maybe, just maybe, this straightforward approach is the secret
to her skill. She’s been cooking and baking all her life, and she learned attention to detail at an
early age, an attribute she’s brought with her to 30A. That, and a buoyant love of all things
bread and pastry.

Swenerton grew up in California with a mother who was a baker and cake decorator. As a child
and teenager, the budding young baker learned to love swirls of frosting and the curve of a
fondant petal as she was learning things like how to tie her shoes or how to parallel park.
Swenerton made baking her profession and it’s taken her to many choice spots over the years,
including Hawaii and also an 18-year stint at Deer Valley Resort in Park City, Utah. But it was a
Facebook post about 30A from a long-time friend that introduced Swenerton and her husband to
the area for the first time, and surprisingly (or serendipitously) the couple purchased a home in
Blue Mountain Beach on that first visit.

“I have great neighbors, and this community is not too busy, family-oriented with lots of kids,”
she said. “And I like to share the calories with people in the neighborhood on my day off. If I’m
eating it, I want someone to join me.”

If you’re not lucky to be one of Swenerton’s neighbors, then a visit to Black Bear Bread Co. is an
easy fix. Seasonal fruits make their way into scones, pastries, and even housemade pop-tarts.
There’s a wild yeast Grayton Beach sourdough starter that “is 3 years old now and developing
some nice character,” Swenerton said, and of course, there are those brioche cinnamon rolls.

“We just can’t ever make enough of those rolls and sell them as fast as we can bake them,” she
admitted.

L to R Dave Rauschkolb, Deb Swenerton and Phillip McDonald of Black Bear Bread

Swenerton and her staff developed a following at the Seaside Farmers Market even before the
cafe/bakery was officially open, and that ease into the business has given this baker time to transition geographically as well as in her work focus. For most of her career, she’s concentrated on the pastry and sweet side of things, but these days, she delving more into the craft and meditation of bread-making.

“I was a supervisor for the midnight baking staff at Deer Valley, overseeing things, but I am still
learning when it comes to bread, constantly reading books, looking at different flours,”
Swenerton explained. She, like so many bakers and chefs that spend time in the kitchen, also
enjoys delving into podcasts, and her favorite is Flour Hour, which is all about baking.

As for the James Beard nomination? It’s not something she ever considered, and when she got
the news from BBB co-owner Dave Rauschkolb, she was sure he was joking until she looked at
her email and saw an official notice from the foundation.

“I never thought anything like that would happen,” she said. But take a bite of any of the baked
offerings she serves daily at Black Bear Bread Company, and it doesn’t seem that far-fetched.

June 25 2019

Destin Charity Wine Auction Foundation announces the return of Harvest Wine & Food Festival October 24-26 in WaterColor, Fla.

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Tickets go on sale to the public July 1 at 10 am at HarvestWineandFood.com

Miramar Beach, Fla. – Following their most successful auction to date, Destin Charity Wine Auction Foundation (DCWAF) is pleased to announce the return of Harvest Wine & Food Festival to South Walton October 24-26. A three-day affair, Harvest Wine & Food Festival has been 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.

Harvest Wine and Food Festival — Making the trip south from Atlanta, friends Jennifer Gotch, Jordan Sneed, Kiplyn Thompson, and Melanie Schoen were loving their WaterColor wine weekend.

“We are thrilled to bring Harvest Wine & Food Festival back to the South Walton community,” said DCWAF President, John Russell. “This is our third year of producing this wonderful event to benefit the children of our community. Harvest Wine and Food Festival continues to expand as we challenge ourselves to offer our patrons the perfect wine and culinary experience to compliment a beautiful fall weekend at the beach. We’re thankful for the continued support of our friends at WaterColor as venue and lodging sponsors for this extraordinary event benefiting children in need in Northwest Florida.”

Ticket prices vary based upon event day and go on sale to the public July 1 at 10 am online at www.HarvestWineandFood.com. Weekend passes and lodging packages are also available through the WaterColor Inn and 360 Blue.

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.

Harvest Wine & Food Festival features some of the world’s premier vintners, proprietors, and award-winning chefs showcased throughout three separate days of events. The festival kicks off Thursday evening with three highly anticipated wine dinners held throughout South Walton, each featuring a celebrity winemaker. Winery headliners and dinner locations will be announced later in the summer.

On Friday, October 25, the Al Fresco Reserve Tasting held on WaterColor’s Marina Park will offer festival-goers a selection of library wines that feature rare vintages not easily accessible in the marketplace. An array of perfectly paired culinary selections prepared by the nation’s most celebrated chefs and live music set to a breathtaking star-filled sky will make for a memorable and elegant evening.

The Grand Tasting, held from 1 to 4 pm Saturday, October 26 in Cerulean Park is the main event and is designed to highlight harvest season at the beach. Large seafood, barbeque, and provisional stations manned by celebrity chefs from throughout the southeast and complimented by the best restaurants along the Emerald Coast are combined with tasting stations featuring over 250 wines from around the world. Craft beer and spirit tents and an exclusive VIP experience will also be available. Amongst a litany of impressive culinary talent, DCWAF is excited to announce the return of Atlanta-based barbecue gurus Johnathan and Justin Fox of Fox Bros. Bar-B-Q.

“Destin Charity Wine Auction Foundation is well known for our wine events, but great wine goes best with wonderful culinary delights,” Russell said. “Along with the expected line up of wines, spirits, and craft beers, festival attendees will be able to taste their way through every staple of coastal cuisine ranging from freshly caught seafood to farm fresh vegetables and cheeses all the way to traditional smoked barbeque prepared by our friends the Fox Brothers. Last year our festival occurred just 17 days after Hurricane Michael made landfall. While the decision to proceed was difficult, we knew we had a duty to support our benefiting charities in their time of need. Jonathan and Justin understood that. They were generous enough to donate their entire talent fee back to those impacted by the storm, and we’re honored to have them back again this October.”

It wouldn’t be a DCWAF event without the opportunity to bid high and bid often. A silent auction featuring a variety of rare wines, staycations and unique experiences will open Friday, October 25 and will run through Sunday, October 27 at noon. The opportunity to purchase merchandise on-site will also be available throughout the duration of the festival.

Additional festival events and participants will be released throughout the summer.

Special Contribution to 30A Food and Wine

June 25 2019

Tacos, tacos, tacos – Macho Taco • Red Fish Taco • La Cocina

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By Laura Holloway

June 25th, 2019

For many people, Friday is the best day of the week, signaling the end of work’s daily grind for a
couple of days. For others, Sunday Funday strikes the happiest chord. But for those with the
most discerning of palates, there is only one day of the week worth circling on the calendar:
Taco Tuesday. It’s the day to celebrate the culture that brings us margaritas, queso dip, and – of
course – that perfect little shell that holds our favorite beef, chicken, fish, shrimp, or veggies,
smothered in cheeses, pico de gallo, sour cream, hot sauce … the possibilities are endless.

Lucky for you, on 30A it isn’t difficult to find the perfect way to celebrate your Taco Tuesday,
with Macho Taco, Red Fish Taco, or La Cocina Mexican Grill & Bar at the ready to serve up your
favorite taco treats.

Macho Taco

First stop on your next Taco Tour? Macho Taco, a Mexican food hotspot created by David
Huckeba and Chef Stephen Bucalo in 2018. Bucalo describes it as “Mexican-inspired soul food,”
an apt description as the food truly seems to nourish the body and the soul.

What makes the tacos at Macho Taco unique?

“All of the proteins that we use are high quality and I believe in braising and slow-cooking for
the most exceptional flavor,” Bucalo said. We call Macho Taco Mexican-inspired soul food
because of the slow cooking processes that we use. We take a Southern approach by slow
roasting our proteins so that they are delicate, rich and juicy. As for our vegetables, we cut
them fresh when ordered so that they are crisp and give a nice contrast in texture – this
includes picking our cilantro to order as well.”

The tacos are nothing short of inspired.

“My take is to utilize a collaboration of what I really enjoy from multiple cultures, cuisines and
styles,” Chef explained. “From barbecue I take the aspect of slow roasting, from Italian cooking
it would be braising, and from Thailand I take away the use of crisp vegetables.”

To order your Macho Taco, pick a protein (shredded beef, roasted pork, grilled chicken mole,
grilled portabellas or upcharge for tempura shrimp or fish) and customize with Monterey Jack
cheese, cherry tomatoes, shaved cabbage, onions, cilantro, or lime. You can even make it a
combo with chips, salsa, and a drink.

So, what goes best with a Macho Taco? Bucalo said, “My son and wife would say my salsa; its
fire roasted and fresh. And I would say the wings; the wings are amazing: whole smoked for 3 to
4 hours, drizzled with our made-in-house honey and lime vinaigrette and tossed in our red mole
rub.”

Find your Macho Taco Monday through Sunday from noon to 9 p.m. at The Hub 30A – 7000 E.
Co. Hwy. 30A – or get more information by visiting eatmachotaco.com or by calling 850-213-
0782.

Red Fish Taco

Jim Richard is known for his successful culinary endeavors, and with the introduction of his
latest, Red Fish Taco, he is now becoming rapidly known for his tacos.

“I was inspired to open Red Fish Taco by the great memories, conversations and laughs that we
have making these for my kids,” Richard admitted.

Red Fish Taco’s Fish and and Shrimp Tacos

What started as a traditional counter-service taco shop with only outdoor seating and limited
menu due to limited space, is now a thriving 30A hotspot. The taco shop formerly shared a
property with Richard’s Trebeache, but the Red Fish Taco popularity and demand for more
pushed the decision to move it to the big show, retiring Trebeache and making room for the
little taco shop that could.

When asked about the best compliment he’s ever received about the tacos, Richard said,
“More tacos, please.” It is this sentiment that allowed the restaurant to expand, both in size
and in menu offerings. And thank goodness, because more of a good thing is, well, a good
thing.

What is distinctive about a Red Fish Taco?

“We use local seasonal ingredients and only the freshest seafood, so our team can get
really inspired and super creative,” Richard said.

Red Peanut Curry Tacos from Red Fish Taco

Good things often come in threes, and the Crispy Street Tacos follow suit, made with corn
tortillas, marinated cabbage, a lime wedge, and choice of filling, including chicken carnitas,
beef, roasted vegetable, chipotle chicken and cheese, beef with peanut red curry, and duck
confit and sweet potato. Try the Soft Flour Tortilla Tacos too, served in pairs and made with
marinated cabbage, chili lime aioli, cilantro and filled with grilled redfish, blackened shrimp,
chicken or pork carnitas, crispy catfish, or grilled avocado.

Taco Tuesday spills over to Taco Thursday, where both days patrons can take advantage of $2
soft tortilla tacos. And the best thing to go with a Red Fish Taco? Richard said, very simply,
“Friends.”

Start your Red Fish Taco experience with your friends at 2052 W. Co. Hwy. 30A in Blue Mountain
Beach, or call 850-994-7443.

La Cocina Mexican Grill and Bar

Chef Eric Bartholomew of La Cocina Mexican Grill and Bar brings a unique twist to the area’s
culinary vibes, offering an authentic touch to traditional Latin American cooking. In fact, the
restaurant is described as “a Latin-inspired restaurant with a coastal twist,” and with the
selection of tacos offered, it’s no surprise that La Cocina in Seacrest Beach is a strong contender
for “Best Tacos Around.”

“I draw a lot of my inspiration from my Latin American co-workers that I have worked alongside
throughout the years,” Bartholomew said. “Starting as a young cook until now, most of my
employees have been Latin American and the culture behind this cuisine has always intrigued
me. It is a culture based around family which, I feel is lost with people these days. Their life
revolves around family and food. I always continue to research to find authentic and traditional
ingredients and dishes from Central America and South America that I can incorporate into our
menu.”

The passion and drive to connect cultures and family through food inspires a very creative and
unique taco menu, including Pork Belly (with achiote fried pork belly, pasilla barbecue sauce,
and pineapple-jicama salsa), Camarones (with fried or grilled gulf shrimp, kale slaw, pickled red
onions, and roasted arbol remoulade), Pescado (with fried or grilled seasonal gulf fish, house
slaw, red chili aioli, and pineapple-jicarna salsa), and “The Throwback,” with grassfed ground
beef, shredded cheese, lettuce, and tomato in a crunchy corn tortilla.

What is the inspiration for La Cocina tacos?

“I try and keep a mix of authentic tacos and tacos that blend Mexican and southern
ingredients,” Bartholomew explained. “Some of the traditional ones we serve are the Chorizo,
Arracherra, and Brisket tacos. The others have a mix of traditional ingredients and southern
ingredients as well. Our Shrimp Taco is served with a kale slaw that has a chili remoulade; the
chicken taco comes with crispy bacon, cabbage slaw, and arbol ranch. And of course, the
“throwback taco” which is nostalgic of what most Americans grew up eating here in the states.”

Pull a chair up to La Cocina’s table seven days a week at 10343 E. Co. Highway 30A, serving
lunch from 11 a.m. to 3 p.m, a happy hour menu served bar-side from 3 to 5 p.m., and dinner
from 5 to 9 p.m.. Find out more by visiting www.lacocina30a.com or by calling 850-231-4021.

La Cocina Photos courtesy of La Cocina Mexican Grill & Bar