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September 27, 2021

North Beach Social: Social event of the summer

By Sarah Murphy Robertson
Sept. 30, 2021

SANTA ROSA BEACH – No matter your planned approach, a trip to North Beach Social means you’re headed in the right direction. Located at the foot of the 331 bridge on the beautiful Choctawhatchee Bay, and known formerly as the North Beach Tortilla Company, North Beach Social reopened in Spring 2021.

A no-stress vibe

With the culinary acumen and expertise of Chef Jim Shirley and a spacious, open air, casual dining area, North Beach Social also boasts a large white sand beach where kids and adults can play the day away.

The space is perfectly suited for soaking in the Florida sunshine. Saddle up to the bar, grab a comfy spot where your toes are in the sand, or pick a shaded table.

“We wanted to be sure to offer an easy, no-stress vibe,” remarked Dan Tinghitella, director of culture and operations.

Recognizing guests love to bring their family and stay for hours, offering counter service was the perfect solution. Not only can every member of your group order food when they are hungry, but the beauty of counter service is you can order starters like ice-cold oysters on the half shell or crispy buffalo chicken wings while enjoying a drink or two, and then decide on entrees later.

Sip, sip!

North Beach Social serves an ample selection of local beers on tap from Grayton Beer Company, Oyster Bay, and Idyll Hounds breweries, as well as touting drink specials all day long. Ready to quench any thirst, get $3 Shock Top Drafts, $5 Bubbles, and $6 well drinks. Their friendly bar staff also spins tropical frozen drinks and pours from a wide-ranging wine list.

Supporting local is prioritized beyond the beer with 30A and Hey Mama wines available as well.

“We always work with as many local purveyors as possible; most of our fresh seafood comes right out of the Destin Harbor,” Tinghitella observed.

Open for lunch and dinner services, the food menu was built around owner and Chef Jim Shirley’s most popular dishes from his five other area restaurants. They range from lighter fare – like the flavorful Miso Caesar Salad topped with your choice of proteins including fried oysters, Gulf shrimp, or grouper, or an Asian-inspired Tuna Poke Bowl – to the decadent double-decker Bomber Burger or signature Grits a Ya Ya.

“Instead of trying to reinvent the wheel, we showcase guests’ favorites all under the same roof,” explained Shirley. In all your excitement, don’t forget to order the Key Lime Pie for dessert. The meringue-topped, sky-high treat is legendary.

Thrilled to be well-patroned by loyal locals as well as seasonal visitors, North Beach lines up live music four days a week. The tunes start at noon every Saturday and North Beach Social has quickly become a favorite stop for vacationers arriving south over the bridge. After a long drive, this is the perfect place to rest and fuel up.

“We see many packed SUVs with car carriers stopping by before they can even check into their rental homes,” Tinghitella remarked.

Visit North Beach Social’s website or follow them on Facebook and Twitter to stay in the know on upcoming events, music schedules, and dockside family movies. They’ve got your day’s fun all mapped out.

North Beach Social is located at 24200 U.S. Hwy. 331 South, Santa Rosa Beach. Open seven days a week from 11 a.m. to 9 p.m. Phone is 850-622-3781, however they do not accept reservations.

September 27, 2021

Sunset Bay Cafe: Sun rises on remodeled restaurant

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By Michelle Farnham
Sept. 27, 2021

SANDESTIN – The 2020 offseason proved the perfect time for the sun to temporarily set on Sunset Bay Cafe. The restaurant was closed for a major remodel, modernizing the dining room of Sandestin’s much-loved eatery. Upon reopening, guests were welcomed into an indoor space as lovely as the waterfront locale the restaurant is named for.

“We basically gutted it,” admitted Bryce Jarvis, who co-owns the restaurant with his father, Gary. “All new walls, all new floors. We’re really excited.”

A palette of muted grays and weathered wooden floors really brighten up the space, highlighted by white shiplap accents. One wall of the dining room is adorned with a colorful mural, adding splashes of beachy seafoam, coral, yellow and blue.

“It’s actually custom-made wallpaper, it’s pretty neat,” Jarvis admitted.

The outside dining space uses the natural beauty of the Choctawhatchee Bay as its décor, surrounded by palm trees, blue skies and sunshine. A row of outdoor tables take advantage of the shade from the building’s awning, as guests enjoy cool breezes coming off the water.

Quenching that summertime thirst is no problem, with a selection of house cocktails – including five Bloody Mary options, three mimosas, a screwdriver and the Tequila Sunrise. The nearby outdoor Tiki Bar is open seasonally, positioned near the resort’s outdoor pool and the bay. You’ll find breakfast options like hot or iced tea, cappuccino, espresso, and iced coffee, as well as juices, milk and soda.

Crab cakes — Handmade crab cakes with slaw and a Jerk remoulade.

Now for the food

Once you’ve chosen a seat, the real decision-making begins. Like any good brunch house, the menu is varied, broken down into Starters, Benedicts, Breakfast Platters, Omelets, From the Griddle, Soups & Salads, and Lunch Plates & Sandwiches.

Get the meal started with a homemade cinnamon roll with Florida orange cream cheese icing or fried cheese curds with marinara.

Benedicts include favorites like the Fried Green Tomato, served with blackened shrimp and Old Bay Hollandaise sauce; or the Southern Boy featuring white peppered gravy and sausage atop homemade buttermilk biscuits.

Banana brulee french toast with spiced pecans, caramelized bananas and Grand Marnier maple syrup.

Hot off the griddle, diners can chose from pancakes, French toast, or waffles, adorned with fruity favorites like blackberries, peaches, bananas or strawberry cream cheese – all served with two eggs and choice of breakfast meat.

As with any good Southern establishment, there’s your Shrimp & Grits, Chicken & Waffles and Crab Cakes. You might not expect the likes of Shrimp Grilled Cheese (five cheeses, spinach, and Gulf shrimp) with a cup of tomato bisque, or the Seafood Tacos (fish or shrimp served your way with fried plantains and coconut pineapple dipping sauce).

As fishermen, the Jarvises understand the importance of fresh seafood, and source as much sustainably caught seafood as they can get, delivered straight from the Destin docks.

Breakfast bagel with egg whites, turkey, avocado, served with breakfast potatoes.

They’re famous for their Sidewinder Fries: curls of fried potatoes with the perfect amount of seasoning. Off the Starters menu, they come topped with white pepper gravy, bacon, chives, and cheese curds. The side is also available at sister restaurant Slick Lips Seafood & Oyster House, located in the nearby Village of Baytowne Wharf.

Sunset Bay Cafe is located at 158 Sandestin Blvd. North, near the Linkside Conference Center within the Sandestin Golf and Beach Resort in Miramar Beach. Visit them online at www.sunsetbaycafesandestin.com or call 850-267-7108. Breakfast and lunch are served seven days a week from 8 a.m. to 2 p.m.

September 21, 2021

Grayton Beer Brewpub: More than just beer here!

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By Pam Windsor
Sept. 20, 2021

GRAYTON BEACH – Since opening a little more than three years ago, the Grayton Beer Brewpub has become popular for great food and its expansive collection of locally crafted beers.

The menu features something for everybody, with items like the double-stacked burger, smoked wings, a Nashville hot chicken sandwich, and specialty entrees that include a dish called Bowl Lotta Love, Steak Frites, and Parmesan Grouper.

“We have a wonderful parmesan grouper,” admitted Arielle Turner, assistant manager at the brewpub. “It is a parmesan-crusted grouper over mashed potatoes with a side of asparagus and it’s delicious!”

There’s also the catch of the day, fried pork chops with collard greens, and Turner’s favorite: the beer cheese nachos. They’re made with tortilla chips, pulled pork, lettuce, tomato, jalapeños, spicy barbecue, and beer cheese.

“Our beer cheese nachos are really, really good!” she says. “And we make our beer cheese here.”

When it comes to actual beer, though, customers can choose from more than 15 different beers on tap, all brewed locally. Some of the more familiar ones are Fish Whistle IPA, 30A Beach Blonde Ale, and 1890 Founder’s Ale. There are also seasonal beers and others with limited availability.

Although the brewpub just opened in 2018, its parent company, Grayton Beer, has been in operation since 2011. The main production facility at 217 Serenoa Road produces most of Grayton’s many beers, but the brewpub does have a 7-barrel small batch system that allows it to brew some specialty beers in-house. Customers can sample individual beers or try a flight of four different pours.

“We have a lot of options for local beer,” Turner explained. “We have a really big selection of IPAs, of different lighter beers. We have also have darker beers and stouts.”

Wine is also available, and bartenders are always standing by, ready to prepare any one of a long list of specialty cocktails like the Whistle Pig Rye Old-Fashioned, the House Margarita, or the Blueberry Blonde Mojito.

The atmosphere is always open and relaxed and guests can dine inside or outside on the patio. Turner says the energy level does increase slightly on Thursday nights when they have Trivia Night, hosted by one of their bartenders.

“We do trivia from 7 to 9 on Thursday nights and it’s a lot of fun,” said Turner. “And we offer different specials on certain pitchers of beer.”

Expansion is on the horizon, as the brewpub is working to open a second location near the Destin Harbor in the former Hogsbreath Saloon.

She says the goal of the Grayton Beer Brewpub is to offer a memorable experience with the best food and beer available, and to have a wonderful time doing it.

“I love the environment here. It’s upbeat and positive and the people here are really wonderful.”

It helps, she adds, that they all love what they do.

Grayton Beer Brewpub is located at 170 E. Co. Hwy. 30A, Santa Rosa Beach. They’re serving from 11 a.m. to 10 p.m. seven days a week. Reach them at 850-213-4000 or www.graytonbrew.com. Seating is first-come, first served.

September 17, 2021

Courtyard at Pescado hosting Walk Into Fall

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The Courtyard at Pescado will host a Walk into Fall Wine Dinner on Thursday, Sept. 23, 2021 at 6:30 p.m. The dinner will be led by Maxwell Rowe of Breakthru Beverage, featuring a menu by Chef Brendan Wakeham. This is a private event with limited tickets available. Tickets are $155 plus 7% tax and 22% gratuity. Please email events@thelcrg.com to purchase.

The Courtyard at Pescado is located at 74 Town Hall Rd, Rosemary Beach. Visit them online at https://rooftop30a.com/the-courtyard

Pescado Walk Into Fall

September 14, 2021

Blue Mountain Bakery: Just roll with it!

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By Michelle Farnham
Sept. 14, 2021

BLUE MOUNTAIN BEACH – Locals and regular visitors alike who have enjoyed La Loba Bakery over the years are happy to hear the Blue Mountain Beach business is still turning out delectable eats, now known as Blue Mountain Bakery. Chef Kyle Swift and Dallin Harris purchased the eatery back in the summer of 2019, and have worked to expand its offerings.

“We hand-roll our cinnamon rolls every morning starting around 2 a.m. and are selling almost 200 every day!”
– Kyle Swift, co-owner

“Since rebranding, we have completely remodeled the storefront and added patio seating for an additional 48 seats,” explained Swift. All the recipes you know and love are still in use, but Chef has added new items and flavors to both the bakery and cafe menus as well.

Grab your breakfast or lunch to-go, or enjoy your fare at that revamped outdoor space.

Breakfast burrito — The breakfast burrito comes with choice of protein, cheddar and veggies.

Baked goods are available as a single item or by the dozen. Tempt your tastebuds with their famous cinnamon rolls, sticky buns, spinach quiche, or spinach tomato pie. An assortment of sweet and savory scones includes your choice of blueberry, ham and cheddar, orange or strawberry.

“We hand-roll our cinnamon rolls every morning starting around 2 a.m. and are selling almost 200 every day!” added Swift. “They are loaded with butter, cinnamon and Florida raw sugar. We top them with frosting and pecans.”

The breakfast menu includes burritos (which weigh in at nearly a pound apiece), yogurt granola bowls, avocado toast, or eggs and toast, with exactly the beverages you’d expect: coffees, teas and juices.

Speaking of the granola, it is still made in-house every day under the La Loba label. Swift uses the same recipe that made it famous, but has added a gluten-free, nut-free option. Bags are available in-store, online and they even serve multiple wholesale customers.

Lunch offers a selection of wraps, burritos and bowls. The kiddos have a choice of quesadilla or turkey cheddar roll up, both served with chips.

“Power Bowls are becoming one of our most popular lunch options,” Swift admitted. “They’re brown rice, smothered in pinto beans and our kale and collard greens. You can then add chicken or steak to that and we top it with cheddar, jalapeño, onion, pico de gallo and our cilantro lime dressing.”

Those who like to plan ahead will enjoy the convenience of online ordering, which makes feeding a large group that much easier – no minimum order, no fees required. You can even bypass the line when picking up your order.

Iced coffee — In addition to eats, BMB also serves coffees, teas and juices.

In addition to making your morning easier, the quality of the product is superior to anything you might pick up off the grocery store shelf, and Swift encourages patrons to support local.

“With the pandemic still affecting businesses, it’s a great time to support family-owned businesses,” he acknowledged.

Business has been booming, causing BMB to temporarily pause its cake and cupcake program; however, they plan to have custom cake orders rolling again by mid-summer.

If the name Swift sounds familiar in the local culinary scene, sister business Swiftly Catered shares its commercial kitchen space just down the street from BMB. The catering menu is also available on the bakery’s website, and includes cinnamon rolls, frittatas, pies, muffins, quiche and more.

Blue Mountain Bakery is located at 2217 W. Co. Hwy. 30A, Suite E, in Santa Rosa Beach. Reach them online at www.bluemountainbakery.com or by phone at 850-267-0400. The kitchen is serving breakfast 7 to 10:59 a.m., and lunch from 11 a.m. to 2 p.m, Monday to Saturday.

September 10, 2021

Tommy Bahama: Cruising the islands from the mainland

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Sept. 10, 2021
By Pam Windsor

SANDESTIN – Tommy Bahama is known for its “welcome to the islands” vibe, a feeling that starts at the door with the lush, tropical decor and continues throughout an expansive menu, offering a variety of dishes all made from scratch.

“Our food is extremely consistent and made from high quality ingredients,” said General Manager Pratt Shirley. “There are very few companies that care as much as this one does about every aspect of the quality ingredients. So, there is a real excitement every day to seeing and smelling the different spices and ingredients, and watching the creation of every dish in the back.”

Some of the dishes that have put Tommy Bahama on the map include the World Famous Coconut Shrimp, the Thai Shrimp & Scallops, and the extremely popular Macadamia Nut Crusted Snapper.

“We take a fresh piece of red snapper and we coat it in a macadamia nut crust,” Shirley explained. “We sear it on a flat top hot grill, then add our Wasabi Soy Beurre Blanc sauce, and serve it with our famous coconut almond rice and fresh grilled asparagus.

Another customer favorite is the Blackened Mahi Mahi Tacos.

“Our fish tacos are made with mahi-mahi that’s been marinated in our own secret blackening sauce, then cooked perfectly on the grill. That’s set on a soft, blended flour tortilla with our signature slaw, topped with our tomato relish made fresh every day, and a chipotle aioli sauce. They’re fabulous!”

The Sandestin location is one of a group of Tommy Bahama restaurants across the country. And while all share the same menu, Shirley said each restaurant has its own individual flare thanks to fresh, locally sourced ingredients and the opportunity to showcase some of every chef’s individual talents.

“We have a main menu that is run throughout the company, but we also have the ability to put out fresh sheets every day which show off our chef and our teams.”

Sip, sip hooray!

The cocktails, just like the food, are also made with fresh ingredients.

“All of the mixes like the sour mix, the sangria, the mojitos, and all of that, they’re all made from scratch,” Shirley said. “We have a Coconut Cloud Martini that can’t be touched by anybody, it is absolutely excellent! And a Key Lime Martini that’s really special, also.”

Their Island Time Happy Hour offers a great opportunity to sample some of those drinks.

In the evenings, live music is featured, usually with a solo guitarist or perhaps a duo. And when the weather permits, the music is often moved out onto the patio.

“We have a beautiful patio that seats around 160 people and overlooks fountains. It’s an atmosphere, sitting under the stars in Destin, Fla., like you’ll never see anywhere else.”

Offering a memorable experience unlike any other is a top priority for Tommy Bahama.

“We want to take you to the Caribbean Islands,” said Shirley. “When you come into our restaurant, we want to make sure you forget about everything else for the two hours you’re here. And I think that’s extremely special about us.”

Open seven days a week from 11 a.m. to 9 p.m., Tommy Bahama is located at 525 Grand Boulevard in Sandestin. Reservations are highly recommended, especially between March 1 to mid-August. Call 850-654 -1743 or visit www.tommybahama.com/restaurants/sandestin

September 9, 2021

Slick Lips previews tasty plates, divine drinks

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Barbecue oysters appetizer

Barbecue oysters with pepper jack cheese.

Crawfish beignet appetizer

Crawfish beignet with remoulade.

Maggie White

Maggie White mixes up one of her new cocktails.

Burnt ends appetizer

Glazed pork belly burnt ends.

It's Always Sunny in Sandestin

Moscow Mule with blood orange and Florida sugar.

Fried snapper Pontchartrain entree

Snapper with gouda grits and collard greens.

Fried pork chop entree

Fried pork chop with sweet potato mash.

Crab pesto pasta

Angel hair with fresh pesto and jumbo lump crab.

Executive Chef Jay Ammons

Executive Chef Jay Ammons (standing) checks in with the dining room.

By Michelle Farnham
Sept. 9, 2021

SANDESTIN – A new season calls for new flavors, and the crew at Slick Lips Seafood & Oyster House is gearing up for fall in a big way.

Co-owner Bryce Jarvis welcomed a crowd of industry taste-testers to the Sip, Shuck and Savor menu tasting Sept. 8, explaining they were there to help shape the new menu, which should be available in about six to eight weeks.

Maggie's Margarita — Maggie’s Margarita is topped with butterfly pea flower tea.

Bountiful beverages

Maggie White, community relationship ambassador for Slick Lips and sister restaurant Sunset Bay Cafe, kicked the night off with the first of her 10 selections from behind the bar. She said she’s trying out these new offerings to see what she wants to make a permanent part of the beverage menu.

“I tried to implement a lot of Florida spirits,” White explained as she poured samples of the Jai Alai IPA by Cigar City out of Tampa.

She had the cocktail shaker working overtime, mixing up the “Razzle Dazzle,” a gin and tonic featuring Old St. Pete, blueberry, and edible glitter. The “Slick Lips Hand-shaken Piña Colada” is deliciously creamy and served with an edible flower. Her strawberry daiquiri, affectionately named “Tuck’s,” included spiced rum for something a little different.

The “It’s Always Sunny in Sandestin” is White’s take on a Moscow Mule, this time done with blood orange and rimmed with Florida sugar. Another crowd favorite, the “Kiwi Go Again,” is her own strawberry-kiwi mojito.

When concocting “Maggie’s Margarita,” she elevated the classic drink by adding butterfly pea flower tea, which creates an intriguing blue layer floating on top.

“If you haven’t tried it yet, you should, quite frankly,” White quipped as she showed off the libation, poured in a lowball, finished with a tropical paper umbrella.

Those who enjoy a drier drink should look to the “My Paloma,” which combines pink grapefruit Fever-Tree soda and Black Sheep Tequila, served with a dehydrated dragonfruit garnish. The “Something About Miranda” mixes bubbles with the relaxing aroma of lavender, served with a rock candy swizzle stick.

Fried green tomato crab cake appetizer with Creole sauce and feta cheese.

Plates aplenty

The kitchen kept up with the drinks, giving guests a first look at seven new dishes from the recipe book of Executive Chef Jay Ammons.

“I was thinking of flavors from the South, something light, and something new!” explained Ammons.

He started the evening with his take on barbecued oysters, topped with New Orleans-style barbecue sauce, pepper jack cheese and fresh-sliced jalapeño for some zing. He continued with appetizers including his crawfish beignet – served with a zesty remoulade; a fried green tomato crab cake with Creole sauce and feta cheese; and pork belly burnt ends glazed in a honey-sriracha-lime sauce.

“You’re going to get a lot of smokiness, a lot of depth in this dish,” Ammons said of the burnt ends.

Perhaps the stars of the night were his fried pork chop and fried snapper Pontchartrain entrees. The chop is plated with peach chutney and a sweet potato mash that earned literal applause from the crowd among comments like, “I don’t even like sweet potatoes, and those are delicious!” and “This is a home run!” The snapper is delightfully mild – not at all “fishy” – and expertly fried, served alongside smoked gouda-cheddar grits and collard greens.

“It comes with a Tasso shrimp cream sauce, and it’s really, really good to be brutally honest,” Ammons added with a smile.

The chef rounded out the night with a crab angel hair pasta dish, highlighted with house-made pesto – a good option for those looking for a lighter meal.

Ammons said his dishes will be available as nightly specials until the new menu officially debuts this fall.

Slick Lips Seafood & Oyster House is located at 140 Fishermans Cove within the Village of Baytowne Wharf, Sandestin. Open for lunch and dinner seven days a week, reach them online at www.slicklipsseafood.com or call 850-347-5060.

Photos by Michelle Farnham

September 8, 2021

Alys Beach ‘Crafted’ event suspended until 2022

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Special to 30A Food and Wine
Sept. 8, 2021

ALYS BEACH – Following the suspension of large gatherings at Alys Beach due to the escalation of COVID-19, the 2021 Crafted food and beverage event has been rescheduled for Oct. 21 and 22, 2022.

“The well-being and safety of our Alys Beach community and partners is of utmost importance here at Alys Beach,” organizers said in a statement. “In monitoring the status of Covid-19 and its impact on our area medical facilities, the difficult decision has been made to suspend the Alys Beach Crafted events in full until Oct. 21-22, 2022. Once again, our primary concern is for the health and well-being of our team members, our homeowners, patrons and guests, our partners and participating artists, mixologists, brewers, chefs, and distillers.”

Purchased tickets are being fully refunded.

The beachside community will continue with its small dinner series, the next being the Sept. 20 Alice in Wonderland-themed dinner with cocktail and wine pairings. A few additional themed dinners are scheduled for this fall and winter, along with regular seasonal (small) events, gearing up for the 10th annual 30A Wine Festival, Feb. 23 to 27, 2022.

September 5, 2021

Seagar’s, Hilton Sandestin shuffle chefs

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Resort appoints Tederous executive sous chef, adds to culinary staff

Special to 30A Food and Wine
Sept. 5, 2021

SANDESTIN – Hilton Sandestin Beach Golf Resort & Spa announced changes to the resort’s culinary team following the announcement of Dan Vargo’s departure. Ending a tenure spanning over a decade, Executive Chef Dan Vargo will be leaving to fulfill a lifelong dream of creating his own company.

“From the top down, the culinary team we’ve assembled at Hilton Sandestin is truly exceptional,” said Gary Brielmayer, general manager of Hilton Sandestin. “It’s gratifying to see our family grow and provide an even greater depth and energy to our guests.”

Dan Tederous was selected as Hilton Sandestin’s new executive sous chef. Tederous will be responsible for all kitchen operations to ensure guest satisfaction. With more than 20 years of culinary experience, Tederous was most recently chef de cuisine at Delmonico Steakhouse out of Las Vegas. Tederous also held positions as executive sous chef at Mauna Kea Resort in Waimea, Hawaii and banquet chef at Four Seasons Hualalai in Kona, Hawaii.

Hilton Sandestin’s newest banquet chef, Lee Guidry, has been with Seagar’s Prime Steaks & Seafood for 4.5 years. Guidry will work under the supervision of the banquet culinary team lead, Robert Kent, who has been with the resort for 15 years, spending eight years as sous chef at Seagar’s and seven years leading the Sandcastles culinary team. Kent will oversee the property’s catering team. Guidry, known for his passion for cooking, will be able to display his signature style and international techniques in his new role.

With almost two decades of culinary management experience, most recently as the executive chef of Iron Hill Brewery, Thomas Mikesell attended Johnson and Wales Culinary School where he graduated first in his class and was hand picked by Marco Pierre White to train under a Michelin Star chef in the UK for two years. Spending nearly a decade fine-tuning his skills at eateries in the Atlanta area, Mikesell is excited to lead the team at Seagar’s.

Fleetwood Covington has been appointed sous chef at Seagar’s. Covington started at Hilton Sandestin in 2017 at Seagar’s. His new role allows him to direct food preparation while collaborating and studying under Mikesell; together they will emphasize high quality plates, and showcase design and taste.

Overseeing the renovation of Sandcastles Restaurant’s open-air concept kitchen is new culinary team lead Steve Withall. During his 18-year career, Withall has held many impressive culinary titles, including private beach club chef, restaurant head chef, executive chef and chef de cuisine. He most recently served as the instructional coordinator of culinary and hospitality at Gulf Coast State College in Panama City.

For more information about Hilton Sandestin Beach Golf Resort & Spa, visit HiltonSandestinBeach.com or call 850-267-9500. For more information about Seagar’s Prime Steaks & Seafood, call 850-622-1500 or visit Seagars.com.

Photo by Michelle Farnham

August 30, 2021

Rabid Fox Day Sept. 12 at The Bay, North Beach Social

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Special to 30A Food and Wine
Aug. 30, 2021

SANTA ROSA BEACH – Celebrate the anniversary of Chef Jim Shirley being attacked by a rabid fox by partying all day at North Beach Social and The Bay on Sunday, Sept. 12.

Starting at North Beach Social, there will be live music by Wildlife Special3 from 1 to 8 p.m., and then The Bay will have Sunday Pickin’ “Rabid Edition” from 4 to 8 p.m. Both spots will offer Rabid Fox Beer brewed by Oyster City Brewery for Jim’s restaurants, Fox Bites (specials), and four special shots. Fox and vixen costumes are welcome! The all-day event on the north beach of South Walton will kick off the off-season in rabid fashion.

The Bay and North Beach Social are waterfront eateries located at the southern foot of the 331 bridge.

Rabid Fox Day