‘An Enchanted Evening: Celebrating a Decade of Dreams’ presented by Grand Boulevard at Sandestin
Aug. 22, 2022 Special to 30A Food & Wine
MIRAMAR BEACH – The Emerald Coast Theatre Company (ECTC) will celebrate its 10-year anniversary with a special event titled, “An Enchanted Evening: Celebrating a Decade of Dreams,” presented by Grand Boulevard at Sandestin, on Friday, Sept. 16 from 5:30 to 9:30 p.m.
The non-profit theater company was founded by Nathanael and Anna Fisher in 2012 to inspire, educate, and entertain the Emerald Coast. They invite the community to their space in Grand Boulevard at Sandestin, located at 560 Grand Boulevard, Suite 200, for an elegant evening.
Guests will be greeted with a glass of champagne by Vin’tij Food and Wine as they transcend into an enchanted, secret-garden cocktail hour featuring passed hors d’oeuvres from Tommy Bahama, a photo booth, and whimsical string music courtesy of Spotlight Sponsor, The Seaside Style.
Patrons will be whisked away to a seated multi-course, plated dinner showcasing local cuisine by Bitterroot, Black Bear Bread Company, Emeril’s Coastal, and Ovide. Throughout the evening, guests will delight in craft cocktails, spirits, and local brews poured by Better Together Beverage including Campesino Rum, Distillery 98, Good Clean Wine, Grayton Beer Company, and Idyll Hounds Brewing Company, courtesy of Step One Automotive Group.
Attendees will have the opportunity to peruse and bid on a plethora of silent auction items featuring jewelry, gift baskets, hotel stays, and much more. The evening will conclude with a sweet treat by Kilwins Ice Cream and Fudge courtesy of the Hahn Family and a special celebration performance on the main stage, sponsored by Bedsole Wealth Management Group at Raymond James.
“We are so excited to celebrate our tenth season with everyone in the community who has supported us and inspired us along the way,” said Nathanael Fisher.
All funds raised through ticket sales, donations, and silent auction purchases will go directly to ECTC and their continued mission to enrich and entertain the Emerald Coast community.
A limited number of tables of 10 are now on sale for $1,000 and can be purchased online at www.emeraldcoasttheatre.org.
MIRAMAR BEACH – The Village of Baytowne Wharf, nestled north of 98 within the Sandestin Golf and Beach Resort, is a one-stop locale for dining, shopping, recreation and live events. Where else can you attend a food festival, ride a zip line, update your wardrobe and eat Gulf-fresh seafood without having to move your car?
The 2022 events calendar is jammed full of activities, according to Baytowne Events Manager Leighann Elliott, welcoming locals, visitors and resort guests alike.
Perfect Hues, the reimagined Baytowne Art & Food Fest, runs Sept. 2 to 4.
Special dates: mark your calendar
New to the schedule is Perfect Hues, the reimagined Baytowne Art & Food Fest, slated for evenings Sept. 2 to 4, and promises artwork to peruse, food trucks, fireworks and live music.
“We have revamped our Baytowne fan favorite Labor Day art event and added food trucks and local vendors and made it bigger and better!” Elliott explained. “Each evening from 5 to 10 p.m., stroll The Village streets as you browse a variety of artwork from local and regional artists, and savor bites from some of the area’s best restaurants and food trucks. We love kicking off the fall season with such a unique, moonlit weekend!”
The 14th annual Baytowne Wharf Beer Festival returns Oct. 7 and 8.
Billed as “The Best Beer Fest on the Coast,” the 14th annual Baytowne Wharf Beer Festival returns Oct. 7 and 8. More than 200 domestic and international craft beers will be sampled, all set to the sound of live music. Ticket info can be found at www.baytownebeerfestival.com.
“We are so excited for the Baytowne Beer Fest! We are just starting to work on our brewery line up, but we are excited to introduce some great food on Saturday for the first time,” Elliott added.
Those looking for a little spooky season fun are welcomed to Trick or Treat Street Monday, Oct. 31 from 6 to 8 p.m. Live music, a costume contest, and trick-or-treating all culminate in a fireworks show at this free event.
“This is personally one of my favorite events at The Village!” Elliott admitted. “All the merchants hand out candy, there is a costume contest at Coconut Kidz, and the night ends with a spooky fireworks show!”
Anyone ready to rock should mark their calendars for Tribute Weekend, held Nov. 4 to 6. A line-up of tribute bands will grace the plaza stage. Just bring your own seating – no cover charge required!
The holiday season kicks off with the 10th annual Sparkling Wine and Holiday Lights Saturday, Nov. 19, from 4 to 6 p.m. Village restaurants offer up appetizers to pair with more than 30 champagnes as carolers set the scene for a sneak peek of the tree lighting. For ticket information, visit www.baytownesparklingwinefest.com.
Continuing the Thanksgiving weekend merriment, the free Here Comes Santa Claus event from 6 to 9 p.m. on Saturday, Nov. 26, welcomes that jolly old elf to light the village tree, along with face-painting, kids crafts and fireworks.
The free ‘Here Comes Santa Claus’ event will be from 6 to 9 p.m. on Saturday, Nov. 26.
Reoccurring entertainment
The Wednesday Night Concert Series brings live music to the main stage every Wednesday from 7 to 9 p.m. through October. It’s the perfect opportunity to grab some takeout, set up a chair and enjoy the cooler evening temps under the setting sun.
The champagne starts flowing one evening a month for Bubbly Baytowne, featuring free champagne and shopping throughout the village. Guests 21 and older check in by the fountain to receive a complimentary glass and map starting at 5 p.m. Upcoming dates include Thursdays, Aug. 18, Sept. 15 and Oct. 20.
The Village of Baytowne Wharf is located at 9300 Baytowne Wharf Blvd., Miramar Beach. For more information, visit www.baytownewharf.com.
SANDESTIN – Step off the street at Grand Boulevard and into Tommy Bahama Restaurant and you will be immediately transported into what GM Pratt Shirley likes to call “island time.”
“We want you to come in and forget about everything,” the restaurant’s general manager said. “We don’t want you to think about anything except having a great time in the sun with handcrafted cocktails and scratch-made food.”
He described the restaurant’s vibe as laidback and relaxed, with the feel of being on a Caribbean island. The space is styled like an old rum plantation with high ceilings, large windows, plenty of natural light, and island decor. A large outdoor patio is another highlight.
Fish tacos
Order up!
One of the most popular dishes on the menu is fish tacos. They are served on corn-blended soft tortillas with Cajun-marinated Mahi Mahi, a house-made cabbage and jicama slaw with a lime vinaigrette, chipotle aioli, and tomato relish.
The macadamia-breaded snapper, another popular dish, is grilled and served in a wasabi Beurre blanc with grilled asparagus and coconut-almond rice on the side.
The drinks – especially the Mai Tai, served with a fresh orchid in it – can leave anyone feeling like a tourist lying back in a lounge chair on a Caribbean island. The Coconut Cloud is made with fresh coconut milk, coconut-flavored rums, and freshly grated toasted coconut.
On the simpler and lighter side, bartenders serve up a martini made with freshly squeezed pink grapefruit juice, Grey Goose vodka, and fresh basil leaves.
“It’s absolutely crisp and wonderful,” Shirley said.
For dessert, one option includes a piña colada cake. The four layers of white cake have been soaked in rum, topped with roasted pineapple, iced with a white chocolate mousse, and topped with freshly grated toasted coconut.
Handcrafted cocktails
New faces
In addition to the regular menu, the restaurant’s new executive chef Ramain Ebank creates four to eight specials each day. Ebank was born and raised in Jamaica and uses some of that influence in his specials. “We are super excited to have him,” Pratt said.
Pratt’s takeover of the restaurant three years ago coincided with a change in his own lifestyle from the high-paced, high-stakes business world to his version of island time. At that point, he and his wife were managing several storefronts and living on a small piece of farmland where they had raised their two sons.
“When the youngins went off to college, we kind of looked around and said, ‘We don’t really need all this,'” Pratt recalled. “We loved the island life, the beach life, and Tommy Bahama presented this opportunity for us to make that happen.”
Like many soul-searchers before them, they sold everything, packed up, and moved to Florida. Now the couple spend as much of their off-time as possible on the water, cruising around the Choctawhatchee Bay on their boat.
Tommy Bahama Restaurant has live music every day of the week from 4:30 to 8:30 p.m. Pratt said tunes range from Jimmy Buffett to Bob Marley and everything in between. (“Baby Shark” was even recently added to the repertoire one night by special request.)
A large outdoor seating area overlooks the green lawn at Grand Boulevard, making this a great “island” getaway for families with kids as well.
“There’s really something for everyone,” Pratt noted.
Tommy Bahama Restaurant is located at 525 Grand Boulevard in Sandestin. Reservations are accepted but not necessary. The restaurant is open seven days a week from 11 a.m. to 9 p.m. For more information, call 850-654-1743 or visit www.tommybahama.com/restaurants-and-marlin-bars/locations/sandestin.
MIRAMAR BEACH – The Eggs on the Beach grilling extravaganza is unlike any other culinary event on the Emerald Coast. Each fall, dozens of cook teams fire up their Big Green Egg grills and battle it out for barbecue glory.
Eggfests are held all around the country, allowing Big Green Egg enthusiasts to demonstrate the versatility of the kamado-style ceramic charcoal barbecue cooker. The local iteration, however, elevates the cuisine to a level you’d expect from South Walton; we’re talking much more than beans and weenies here. Past events have seen everything from tuna dip to pizza, grilled pineapple bites to bacon-wrapped venison, smoked wings and even skateboards made of sausage.
Proceeds from Eggs on the Beach benefit two local non-profits
Hosted by Bay Breeze Patio owners Susan Kiley and Wayne Paul, this celebration of food and flame is back for its eighth installment Saturday, Oct. 15. Last year’s fest moved to a new location at Seascape Towne Center, a move organizers plan to stick with.
“We got a lot of positive feedback about the new location, being on that beautiful deck, the wonderful bar, playing the most popular college football games, the beautiful open space there at the point with the permanent bathrooms,” said event organizer Tracey Louthain. “This year we’re going to stick with the more intimate feel of last year’s event; we want the tasters to feel like they got their money’s worth!”
The event is about good food and good times, but also good causes. Proceeds from Eggs on the Beach benefit two local non-profits: Food for Thought and Fisher House of the Emerald Coast. You’ll see volunteers from both organizations on hand, helping to keep things running behind the scenes.
Follow the smoke to the grove of white tents on grill day and you’ll find more than 600 ticketholders, putting in the hard work to determine the winner of the coveted Tasters’ Choice award. In 2021, the crowd couldn’t resist the adorable canine companions at the Healing Paws 4 Warriors tent, or their food from Blue Mountain Bakery, winners of the top prize and an XL Big Green Egg grill.
A team of judges made up of local culinary stars also peruses the fare.
Non-profit groups have their own category, too, competing for thousands of dollars to benefit their charity. Once again, the Healing Paws 4 Warriors team walked away with the $3,000 grand prize.
“We’ll definitely be bringing back our non-profit category this year,” Louthain added. “It’s been a lot of fun and allows us to extend and help a lot more non-profits.”
A team of judges made up of local culinary stars also peruses the fare, awarding trophies to their top three dishes, like last year’s team from Brock Landscaping representing Fisher House.
Knob Creek Bourbon has been an event sponsor the past three years, challenging cook teams to incorporate the Kentucky whiskey into their dish. Occasionally teams will try to win votes by pairing their bite with a complimentary whiskey cocktail, too. The 2021 Knob Creek Best Bite went to the South Walton Academy team “The Eggstras.”
Cook teams – both professional and amateur – are already being sought for this year’s competition.
“We want to grow our cook teams and get some new teams this year,” Louthain said. “We love the teams we’ve partnered with in the past and it would be great to see some new blood, too. We’ve had a lot of success partnering with restaurants in the area, sharing their special creations, showcasing what they can do on the Big Green Egg.”
Eggs on the Beach EggFest Cooking Competition will be held Saturday, Oct. 15 from 10 a.m. to 1:30 p.m. at Seascape Towne Center, on the South side of Highway 98. Tickets and cook team registration will be available at www.eggsonthebeach.com.
SANTA ROSA BEACH – While opening a restaurant in the midst of a pandemic and the resultant shutdowns may be an incredible leap of faith, for owners Clint Machamer and Sean Merideth, the uncertainty was worth the risk in the face of reward. Open since May of 2020, The Grove 30A has become a local hotspot for casual beach dining, focusing on brunch, small plates, specialty sandwiches, and elaborate charcuterie boards. And then there are the branded buns – literally branded with a hot iron to imprint them with the restaurant’s logo.
The Grove Burger
“We wanted to create a comfortable and casual space to enjoy good food and great drinks,” said Merideth. “We love being able to see people enjoying the space and atmosphere, so I’d say atmosphere is one major thing that sets us apart from other restaurants in the area. The atmosphere is laid back casual chic, family and ‘fur baby’ friendly. People also appreciate being able to find a place that’s out of the ordinary, with food that is flavorful, fresh, and different, in a place like this, with views like we have. We’re primarily an outdoor dining space, and we regularly host live music, so people love to come here and listen while they dine or enjoy a drink.”
Offering favorites like the Grove Burger, The Grove 30A proves that even a burger gets their special treatment. Featuring 75/25 ground beef topped with melted American cheese, spicy arugula, crisp bacon, pickles, tomato jam, and Grove burger sauce nestled on a toasted brioche bun, this handheld will require both hands to wrap around its beefiness. For lovers of the classics, The Grove’s Cuban hits all the right notes: smoked pork, prosciutto, pickles, and mustard piled onto a hoagie before being pressed for even greater flavor. For a more refreshing, light dish, the Seared Ahi Tuna Tacos are a must. Seared ahi tuna, avocado, cucumber, ginger, and toasted sesame seeds all come together in harmony in a flour tortilla and are finished with wasabi aioli and ponzu.
For a great start to the meal, bacon-wrapped dates take top billing, while black bean hummus throws convention to the wayside. Snapper ceviche brings a bright simplicity to one of the area’s best fish.
Avocado toast
Brunch welcomes the day with Eggs Benedict, featuring seared prosciutto and perfectly poached eggs cradled by a toasted English muffin with a tangy citrus hollandaise sauce, accompanied by home fried potatoes. For a more decadent take on French toast, The Grove makes theirs using thick-sliced brioche, topped with seasonal fruit and house made bourbon maple syrup. Avocado toasts offer a healthy option, with smashed avocado, pickled red onion, crumbled feta, and basil on toasted sourdough bread.
What has made – and kept – them successful is, of course, the quality of the food and their attention to detail. “We make many of our items in house, a few examples being our Grove burger sauce, tomato jam, and apple chutney,” said Merideth, who, along with Machamer and a couple young cooks, are responsible for the magic that comes from the kitchen, including the ordering, the prep, and the cooking. “Together, we have over 30 years of restaurant experience and knowledge, and every day, we learn something new,” said Merideth.
What keeps Merideth and Machamer going is, of course, their guests. “Our favorite thing about owning a restaurant is the reward of seeing satisfied guests and returning customers,” said Merideth. “It’s not easy and can be extremely stressful, but it’s rewarding.”
The Grove 30A is located at 3375 County Road 30A, Santa Rosa Beach. For more information, call 850-660-1594 or visit their Facebook page facebook.com/thegrove30a. Reservations accepted. Open Tuesday through Thursday 3 to 9 p.m.; Friday through Saturday 10 a.m. to 10 p.m.; Sunday 10 a.m. to 3 p.m.
SANDESTIN – Slick Lips might be the nickname given to the toothless Amberjack fish, but the menu at Slick Lips Seafood & Oyster House has plenty of bite. Chargrilled oysters with chorizo cream and smoked gouda? This is the kind of dish other dishes want to be, and Slick Lips features a menu full of these taste excursions.
Located in The Village of Baytowne Wharf, Slick Lips offers lunch and dinner dining every day of the week, with a full bar, oyster bar, and private dining options available for large parties or special events. Father-son team Gary and Bryce Jarvis created a dining experience that feels casual with a menu that tastes anything but. Freshly caught seafood, locally sourced ingredients, a family-friendly environment, and “some of the best customer service in town” draws people in and brings them back again and again.
“We take care of the people in our care,” Bryce explained. “And we have sustainably sourced seafood and handcrafted cocktails by the best bartender in town.” (A fact proven by a recent award presented to Slick Lips for Best Bartender, along with the award for Best Locally Owned Seafood Restaurant.)
That care for customers, mixed with a real passion about quality seafood (the senior Jarvis is a seasoned Gulf fisherman), makes Slick Lips a favorite among locals and visitors alike. The only thing that might top the experience is the menu, where there’s truly something for everyone.
Fried green tomatoes are among the Starters options.
A trip to a Southern coastal town isn’t complete without an order of crab cakes, and Slick Lips serves theirs alongside mango and papaya salsa, and Cajun remoulade. Or, make a wise choice of Smoked Cheddar Bacon Bombs, made with house-made smoked pimento cheese with bacon lardons, breaded and deep fried to heavenly perfection, and served with sweet chili aioli. And no gathering with friends is complete without an order of crab claws (fried Southern style with cocktail sauce or sautéed with lemongrass coconut curry cream and charred French bread). Mains include such coastal culinary artistry as the Bacon Wrapped Amberjack (wrapped in applewood smoked bacon with creole meunière sauce over mashed potatoes and seasonal vegetables, the Crab Crusted Grouper (blackened grouper crusted with smashed crab cake over roasted corn maque choux veggies and citrus beurre blanc), and Scallops and Grits (with cheddar-gouda grits served in a smoked bacon tomato cream sauce).
The turf options are equally as appetizing, such as the Parmesan Crusted Chicken (pan seared golden brown and served over mashed potatoes and seasonal vegetables) and the Cajun Pork Chop (Cajun spiced, grilled bone-in center cut, served with mashed potatoes and seasonal vegetables), and the Slick Burger (a grilled blend of brisket, short-rib and angus, smothered in smoked tomato jam, smoked cheddar pimento cheese, bacon, and crispy onions). Even a salad can feel like a full meal, like the Warm Spinach Salad (with fried crawfish tails over strawberries, red onions, spiced pecans, bacon lardons, and goat cheese tossed in a bacon balsamic vinaigrette).
Dessert options include the key lime pie, Guinness brownie, white chocolate and raspberry bread pudding, and the salted caramel cheesecake.
It’s worth leaving room for dessert (white chocolate and raspberry bread pudding, or salted caramel cheesecake), and to fully satisfy the strongest oyster cravings, visit the Oyster Bar (and make sure to try the Oysters Baytowne: crispy fried oysters on charred French bread, topped with Rockefeller cream sauce, crispy bacon, and Parmesan cheese).
Slick Lips Seafood & Oyster House is located at 140 Fishermans Cove in Baytowne Wharf and is open seven days a week, noon to 10 p.m. Sunday to Thursday, and noon to 11 p.m. on Friday and Saturday. Reservations are not accepted but to-go orders are available for pickup and can be placed by visiting www.slicklipsseafood.com or calling 850-347-5060.
SANDESTIN – Diners who step into Seagar’s Prime Steaks and Seafood know immediately they are in for something special for the Northwest Florida area. The dark wood floors and candlelit tables. The live pianist and the sharply dressed and exceptionally attentive staff. The mouth-watering aromas wafting out of the open-air kitchen.
But beyond that, Seagar’s seeks to really set itself apart, offering their award-winning steakhouse experience with some extra surprises inspired by some of the best restaurants in the world. The staff regularly hears diner feedback comparing their experience at Seagar’s to cuisine trendsetters in major cities across the country.
“That shows me what we are doing is being received very well,” Chef de Cuisine Fleetwood Covington said recently. “I’m always focused on: how can we push Seagar’s forward? How can we continue to separate our restaurant from what everyone else is doing?”
Seagar’s offers multiple room options for large gatherings or intimate dinners.
Seagar’s opened in Hilton Sandestin in 1998. The AAA 4-Diamond steakhouse has been stacking up awards ever since.
Every steak from the New York strip to the filet to the cowboy rib-eye is prime-cut and hand-selected by the chefs. Grouper, snapper, and oversized shrimp are all sourced locally from the Gulf of Mexico.
The foie gras special changes each week. Popular menu items include the seafood tower and shareable classic sides like mashed potatoes and a decadent macaroni and cheese.
While certainly known for steaks, Seagar’s boasts an impressive selection of seafood, too.
Their Dover sole was featured on the Food Network’s show “The Best Thing I Ever Ate!” The fish is filleted table-side in a delicate dance that removes all the bones without breaking the meat of the fish at all. Then it is sautéed in butter, capers, and lemon.
Other table-side favorites include the Caesar salad and the bananas foster.
The restaurant offers over 600 labels of wine and recently earned a two-glass award from Wine Spectator magazine. A revisioned cocktail menu is in the works, as well.
Alongside these high-quality steakhouse staples, Covington aims to bring some surprises to seasonal menu options, desserts, and especially presentation.
“Because we have such a good and long standing reputation, I really have the freedom to create unbridled,” he said. “I don’t have a lot of restrictions on what I can and can not do.”
One dessert that is currently in production is one inspired by some of the trends in high-end dining at restaurants like Alinea in Chicago. Vibrant sauces are presented straight onto the table, using liquid nitrogen. The splattered effect looks something like a Jackson Pollock painting.
“You do come to Seagar’s and expect the mashed potatoes and the prime steaks, so it’s a very easy space for me to try to shock people as well,” he said. “That experience of helping people discover something new, it’s fun and very rewarding.”
Fleetwood Covington
Covington came to Seagar’s in 2017. He had trained as a concert pianist all his childhood, practicing eight to 10 hours a day. After high school, he went to the South of France to perform. He planned to stay one week and ended up staying for years, touring all around Europe, performing, as well as eating delicious, new foods.
One morning, he woke up and knew he was burning out. He came home to Fairhope, Ala., looking for something new and found a role at Seagar’s as a part-time pantry cook. He quickly realized he loved the art of cooking and devoted himself to the craft as passionately as he had piano. He studied under chefs with Michelin-Star and 5-diamond experience, giving him a high-caliber education without leaving the restaurant. Now he regularly researches new techniques being used at the highest rated restaurants in the world.
“I love figuring out how to provide an experience people can’t get anywhere else or nowhere close to here at least,” he said. “The whole thing has become an obsession.”
Seagar’s Prime Steaks and Seafood is open Tuesday through Sunday from 5:30 to 9 p.m., and is located at Hilton Sandestin Beach Golf Resort & Spa at 4000 Sandestin Boulevard South, Miramar Beach. The restaurant can be reached at 850-622-1500. Reservations are required. Learn more at seagars.com.
MIRAMAR BEACH – Having recently turned 50, Chef Giovanni Filippone has a lot to look back on across the five decades of his life.
A French-born Italian, Filippone grew up in a Sicilian family that emigrated to New Jersey after living in France, giving him a culturally diverse background that is obvious in his cuisine – not to mention his vocabulary. Speaking French, Italian, and “screwed up English,” or what he terms “Jerseyish,” Filippone is unapologetically unique and unabashed about being himself, an energetic force of creativity that culminates into dishes that sing with flavor and display an exceptional understanding of nuance.
Growing up in Europe with a mother who cooked meals from scratch using fresh ingredients, Filippone was inspired to become a chef – one at least as good as his mother was.
“She really impacted my career the most,” he said. “I grew up with her authentic Sicilian cooking, so that’s really where it all started.”
Mama Clemenza’s duck waffle special is a plate full of flavor!
Where it led was the Culinary Institute of America at Hyde Park in New York, where he honed the natural talent that had been growing in him since childhood. It was an externship at Destin’s iconic Marina Café that brought the young aspiring chef to the Emerald Coast. Naturally, Filippone fell hard and fast for the beauty all around him and the friendliness of the people.
“I’d come from New Jersey and fell in love with the area,” he recalled. “I returned to New Jersey and promised myself I would come back here one day. A few years later, I bought a one-way ticket and moved to paradise.”
Living in paradise, Filippone has become part of the food scene at some of the area’s best restaurants, making his mark and showing just what incredible talent he has. Holding positions as executive chef of Marina Café as well as Beachwalk Cafe, Destin Chops, and Vue on 30a, he went on to become executive chef and managing partner at Mama Clemenza’s European Breakfast in 2019. Partnering with William Dee, the two have created a concept that offers guests decadent European-style breakfast dishes made from scratch.
“It’s a great nod to my roots, as we serve delicious European fare, and the schedule is great because it allows me more time with my wife and children,” said Filippone, who has two daughters with his wife, Jennifer.
A two-time contestant on Fox’s cult hit Hell’s Kitchen, Filippone is somewhat famous, having gone nose-to-nose with Chef Gordon Ramsey on more than one occasion. But fame isn’t what he seeks; rather, he simply wants to cook – and live at the beach.
“The beaches and the food drew me here when I was searching for externship opportunities,” he said. “Now, I love living here.”
Chocolate souffle with creme anglaise.
With 30 years of being a chef under his belt, Filippone has a career that has taken him far. And while he may be a long way from the land of his birth and the country that runs deep in his veins, he brings it to his guests, welcoming them to his table and telling a story with every bite.
Mama Clemenza’s European Breakfast is located at 12271 US Hwy. 98, Miramar Beach. Open Wednesday to Sunday, 8 a.m. to noon, reservations are not accepted. For more information, call 850-424-3157 or find them on Facebook @MamaClemenzas.
SANTA ROSA BEACH – It is well known that Vue on 30a offers its diners stunning views of the Gulf of Mexico. Turns out, glimpses of the glinting emerald waters are just the icing on the cake.
Achieving accessibility while also being elevated can be a tall order. But at Vue, guests receive just that. Their coastal cuisine is freshly prepared with seasonal ingredients, yet also consistently raises the bar.
Year-round, Vue wows with starters like lamb lollipops, crab-stuffed scallops, and lobster ravioli, and their entrees include seared tuna, seafood pastas, and chargrilled filet mignon.
This appetizer platter includes an assortment of favorites.
We often think first about food ingredients as a restaurant’s key components, but the true building blocks to great plates of food start in a kitchen’s culture.
When Vue’s diners delight upon their meals, they are experiencing the artwork of a team of professionals using creative camaraderie. And the heart and soul served with every dish starts with Executive Chef Isley Whyte.
While his skills and know-how are honed from years working in South Walton, it is his attitude as a leader that has garnered loyalty from his staff. Leadership comes naturally to Chef Whyte. The oldest of 11 children, Chef began cooking with his aunt when he was very young. He came to the United States in 2005 from Jamaica and has worked his way up, experiencing every job in a restaurant and growing his passion for his chosen career of fine dining.
When Whyte became executive chef at Vue, the front of the house gave him a standing ovation.
“He always does whatever it takes to get the job done,” GM Michael Bickett shared.
Grouper on watermelon salad is a light, refreshing plate.
Inevitably, a chef’s home country and personal background informs the menus they design, their family history woven into the plates they build. At Vue on 30a, guests experience techniques Chef Whyte has honed over a lifetime. He has introduced flavors such as coconut curries and jerk spices to his diners.
Culinary professionals are experts in their field, and can often encourage diners to expand their palates. More than once, guests who didn’t think they liked curries or spices changed their minds after tasting Chef Whyte’s dishes. Take their Red Stripe Beer Battered Seafood Platter.
“It is paired with our house-made jerk remoulade and it’s become a standout guest favorite. They now order it along with their burgers, chicken sandwiches – on everything!” laughed Bickett.
Special occasions like birthdays and anniversaries are handled with care as Whyte goes above and beyond to connect with people. Members of the club and guests alike love getting a visit to their table from the always-smiling chef. Membership and Marketing Director Sarah Brazwell explains, “He really gets to know the guests and finds true joy when he sees them enjoying his food.”
Crab-stuffed filet offers a surf-n-turf option.
Vue is open for lunch and dinner service and reservations are highly recommended for dinner. Also a popular venue for weddings and events, Vue has tailor-made indoor and outdoor options.
Sparkling panoramas and epic sunsets will always be Vue’s calling card, but note: diners here soak in the entire guest experience. Executive Chef Whyte, with a lifetime of cooking for his loved ones, welcomes everyone in and they all leave feeling like family.
Located at 4801 Co. Hwy. 30A, Santa Rosa Beach, reach Vue on 30a by phone at 850-267-2305. Open Tuesday to Saturday 11 a.m. to 2:30 p.m. for lunch and 5 to 9 p.m. for dinner.
SANTA ROSA BEACH – Coming over the bridge into Santa Rosa Beach, the view of all that lies before you is breathtaking: the sky, the water, the absolute majesty of nature. And as your eye explores the skyline, it lights on one particular burst of color that seems to demand attention: A massive depiction of a Rice’s Whale, seemingly swimming up toward the clouds. But this is no ordinary whale, and the story behind it is no ordinary tale. It begins, in fact, with a dream shared by an artist and a chef, using an unconventional canvas for this incredible work of art that embodies the uniqueness, the unconventional spirit and beauty of the 30A community.
And so we begin at the beginning, when artist Andy Saczynski approached Dan Tinghitella, the COO of Jim Shirley Enterprises, about an idea to create a life-size whale art installation. Tinghitella, in turn, mentioned it to Jim Shirley, who was preparing to open his new restaurant, North Beach Social. The result was a collaboration between the two men that brought Saczynski’s vision to life and gave Shirley’s new venture a wow-factor unlike anything in the area.
“Jim has been supporting Andy’s work for years, so he felt confident that whatever went up on the wall would be breathtaking,” explained Madison Shirley, director of Brand & Storytelling for Jim Shirley Enterprises. “What makes this particular installation remarkable, though, is its ability to embody Jim and Andy’s passions and aspirations for the local community. It’s not only a beautiful piece of artwork, but it’s also a message of preservation of the natural world. Rice’s Whale is just one example of endangered species – some still undiscovered – that make the Gulf Coast the slice of heaven that it is. Engaging with locals and visitors alike in such a beautiful statement is sure to leave guests thinking about how they can positively impact their community and world.”
Artist Andy Saczynski built the whale on-site.
Having created other pieces for Jim’s restaurants, Saczynski knew that the collaboration would be well matched. And, given North Beach Social’s location, the installation seemed a natural fit.
“When thinking through the piece’s placement, there was no better spot than North Beach Social,” Madison contended. “Not only does it make a dynamic backdrop for our guests and events, but it is a fantastic way to welcome visitors coming across the bridge into Santa Rosa Beach.”
As a restaurant whose space is designed to bring people, families, and artists together in a daily celebration of good food, the local community, and the stunning Choctawhatchee Bay, North Beach Social is a concept whose aesthetic – and ethos – perfectly assimilates Saczynski’s work.
“This piece fits nicely into our vision, from the reclaimed materials used in making it to the symbolism of instruments and schools of fish across the whale’s body,” Madison explained. “It’s a taste of what makes Santa Rosa Beach beautiful and North Beach Social so special.”
Saczynski spent a total of 55 hours on his masterpiece.
Delivering his materials to the restaurant property on Feb. 8, 2022, Saczynski began the actual construction and installation of the piece the next day. After cutting, layering, placing and carrying pieces of plywood up scaffolding to create the whale and then painting it with spray paint and house paint, Saczynski spent a total of 55 hours on his masterpiece. At completion, the whale measured 30 feet wide and 12 feet tall, using a total of 800 pounds in materials.
But why this particular whale? As he began planning his piece, Saczynski came across an article about a whale he had never heard of called Rice’s Whale, named after Dale W. Rice. It was Rice who first published evidence that Bryde’s whales are present in the Gulf of Mexico in 1965, thus earning him the namesake. According to NOAA Fisheries, Rice’s Whales are members of the baleen whale family Balaenopteridae. Fewer than 100 individual whales remain, making Rice’s Whales one of the most endangered whales in the world. Consistently located in the northeastern Gulf of Mexico, Rice’s Whales are the only resident baleen whale in the Gulf of Mexico and are most closely related to Bryde’s whales.
“After finding out that these spectacular whales call our part of the Gulf home, it just made sense to use them as the inspiration for the piece,” said Saczynski.
With its whimsical style and imaginative conception, the whale is a benediction on the restaurant, a welcome to its guests, a reminder of just how special a place the 30A community is and what an invaluable gift it has in its natural surroundings.
North Beach Social is located at 24200 US-331, Santa Rosa Beach. Open Monday through Friday 11 a.m. to 9 p.m., and Saturday to Sunday 8 a.m. to 9 p.m. No reservations are accepted. For more information, visit northbeach.social.com or call 850-622-8110.
