Category: Blog

August 2 2018

Stone Fruit Summer Salad with Roasted Shallot Vinaigrette

By Maro Desjardins

We still have a few weeks left to enjoy the summer here in paradise. Maro Desjardins from Maro’s Cooking is back this week with our latest recipe for our summer recipe series.

Check out the rest of our summer series below and be sure to tag your recipes with #30afoodandwine.

Red Snapper Ceviche with Watermelon, Cucumber and Pickled Ginger

Farmer’s Market Tomato Tart with Feta and Thyme Crust

Farmer’s Market Grilled Okra Salad

Grilled snapper and Seared Scallops with Parsley-Mint Chimichurri

Summer Peach Salad with Blueberries, Roasted Asparagus, Feta, Basil and Mint

Salad and fruit may not come to mind as the most natural pairing, but the sweetness of the stone fruits right now and a bit of salty cheese and a naturally sweet dressing is truly an ideal summer salad. You can use any stone fruit that appeals to you personally – just be sure that it is beautifully ripe.

For this salad, I used apricot, nectarine, cherries, apriums (cross between a plum and apricot), figs and blueberries. I added some small tomatoes and toasted pine nuts as well. The roasted shallot dressing is a delicious, light and sweet dressing that has a nice tanginess to it. Roasting the shallots helps them caramelize and renders these mild onions into a perfect summer dressing with the salad and fruit.

Serves 6 as a side salad.

Ingredients:

For salad:

8 oz mixed greens of choice
1 small head radicchio, leaves torn
1 head Bibb lettuce or Boston lettuce leaves, torn
2 apricots, pitted and segmented
2 plums, pitted and segmented
2 nectarines, pitted and segmented
5 figs, halved
10 -12 cherries, pitted and halved
1 cup halved cherry tomatoes
1 cup crumbled feta
1 cup torn parsley leaves
1/2 cup toasted pine nuts

For dressing:

2 large shallots, peeled and halved
1 clove peeled garlic
3/4 cup olive oil, divided
1 tablespoon grey poupon dijonnaise (or favorite mild dijon mustard)
1 tablespoon honey
1 tablespoon finely chopped parsley
2 tablespoons Alessi White balsamic vinegar glaze
juice of one lemon
kosher salt and pepper to taste

Directions:

For dressing: Preheat oven to 350. Toss shallots in 1/4 cup of olive oil and a bit of salt and pepper. Place shallots in a small piece of foil with edges upturned, and place on a baking sheet. Roast the shallots and garlic in oven for about 45 minutes until golden and quite tender. Remove from oven and allow to cool. In a blender or food processor, process shallot mixture including roasting oil, mustard, honey, vinegar and lemon juice until smooth. In a steady stream, add remainder of olive oil to emulsify. Stir in parsley and adjust seasonings to taste.

Prepare salad: In a large platter, arrange greens and lettuce in a large platter and place fruit on top. Top with feta, pine nuts and parsley leaves. Drizzle dressing evenly over salad and gently toss adjusting seasonings as needed. Serve immediately and enjoy!

July 31 2018

Cafe Thirty-A Welcomes New Executive Chef Timothy Williams

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Cafe Thirty-A welcomes Chef Timothy (Tim) Williams as the new Executive Chef. Tim is excited to be a part of the Cafe Thirty-A family. Timothy’s food philosophy is all about using “fresh ingredients and letting the beauty of the flavors speak for themselves.” Guests can expect the classics to stay on the menu, but look out for exciting dishes by Tim influenced by his world travels focusing on a Mediterranean style with an Island twist. Tim’s experience speaks for itself as he has worked as a chef for over 25 years at some truly exceptional restaurants. Tim was ready for a change from the big city of Atlanta, so he decided to head south and enjoy the beach life while still doing what he loves.

Cafe Thirty-A’s owner Harriet Crommelin says, “We are thrilled to welcome Chef Tim to the Cafe Thirty-A family. His talents are undeniable and he has already proven to be a valuable asset to us. We look forward to many years working with him.”

As always, Cafe Thirty-A remains consistent in both service and cuisine and welcomes both locals and visitors to come in and dine.

About Timothy Williams:
Chef Tim is originally from Brooklyn, New York, and recently moved to Panama City Beach after living in Atlanta, Georgia for almost 20 years. He graduated from the Culinary Institute of America, Hyde Park. Previously, he worked as a partner for the Atlanta based restaurant ‘Dantanna’s. Prior to opening Dantanna’s in 2003, Williams served as Executive Chef for Proof of the Pudding at Gwinnett Center and oversaw the opening of The Arena at Gwinnett Center in Duluth. Chef Williams worked for Hilton Hotels and with Miami-based Tango Group, where he served as the Corporate Executive Chef in charge of all menu development.

Special Contribution to 30a Food and Wine.

July 26 2018

SoWal Craft Beer and Spirits Festival Benefitting Children’s Volunteer Health Network – August 3rd

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A Festival Focused on Craft Beer and Spirits is Coming August to Shades Bar and Grill in Inlet Beach

The summer heat is no match for the SoWal Craft Beer and Spirits Festival benefitting Children’s Volunteer Health Network – The inaugural event will be held on August 3, 2018 from 12- 4PM at Shades Bar & Grill in Inlet Beach, FL. Cooled tents will set the stage for the outdoors event, with tables that include more than 60 craft beers, ciders, Florida distilled craft spirits, and rosé wine and mimosas. Beer and spirit experts will be on-site sharing their knowledge with attendees. Food samplings will be provided by Shades Bar and Grill, Pescado Seafood Grill and Rooftop Bar, and Southside Slice Pizzeria.

A radio host will be pumping out the jams all day and announcing sponsors. For added entertainment, there will be two bounce houses and a cornhole section for kids. A few breweries and distilleries include: Good People Brewing Company, Bell’s Beer, Cigar City Brewing Company, Sweet Water Brewing Company, Boston Beer Company, Lagunitas Brewing Company, Idyll Hounds, Oskar Blues Brewery, Trim Tab Brewing, Parish Brewing Company, New Belgium Brewing, Dogfish Head, Grayton Beer Company, Proof Brewing, GrassLands Brewing Company, Oyster City Brewing Company, Lexington Distillery and Brewery (Kentucky bourbon barrel ale), Timber Creek Distillery (spirits) and many more to come!

Expect a laid-back event where casual attire is welcome and highfalutin attitudes are checked at the door.

Tickets are available at Shades30a.com or directly at: www.xorbia.com/e/shades30a/shades-fest

Early Entry Pass (gets you in at 12PM) $50
General Admission $40 (From 1:00 – 4:00)

*Early entry will be from 12-1. During that time, people who have purchased early entry tickets will be able to enter and general admission will begin at 1:00.

A huge thanks to our sponsors who made this great event possible:
Counts-Oakes Resort Properties – Preferred Lodging Sponsor
Gulf Coast Go – official transportation sponsor offering ticket holders free rides on event day from Gulf Place to Shades and at all beach towns on Scenic 30A.
30A Luxury Vacations – Kid Zone Sponsor and lodging Partner
Rosemary Beach ® Realty and Cottage Rentals – Entertainment Sponsor and Lodging Partner
Grand Slam Sports Tournaments – Event Sponsor
Progress Bank – Event Sponsor
Buddy’s Seafood Market – Event Sponsor
Professional Lawn Care – Event Sponsor

July 25 2018

Red Snapper Ceviche with Watermelon, Cucumber and Pickled Ginger

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By Maro Desjardins

Maro Desjardins from Maro’s Cooking is back this week with her latest installment of our summer recipe series.

Check out the rest of our summer series below. Be sure to tag your recipes with #30afoodandwine

Farmer’s Market Tomato Tart with Feta and Thyme Crust

Farmer’s Market Grilled Okra Salad

Grilled snapper and Seared Scallops with Parsley-Mint Chimichurri

Summer Peach Salad with Blueberries, Roasted Asparagus, Feta, Basil and Mint

When you are lucky enough to have fishermen in the family and access to their catch, this is an excellent and delicious way to enjoy the catch of the day. If you are looking to do some fishing here on 30a, the source of this snapper was gifted by some friends who chartered a boat with Grayton Girl Charters and caught their limit of fish, so I was the happy recipient of some gorgeous, fresh filets! The Captain filets the fish for you on site, so it is ready to eat that very evening. I really love Ceviche as it is such a healthy, pure and delicious way to enjoy fresh fish and lends itself to so many different flavors. To enjoy this fish, there is no need to heat up the stove or turn on your oven. The fish actually “cooks” as it marinates in the citrus. This Ceviche recipe steers away from its classic roots, as it has some asian inspired flavor. I especially love serving it as an appetizer, and it pairs beautifully with a cold glass of Sancerre.

Serves 6, as an appetizer

Ingredients:

1 pound fresh, skinless snapper (other white fish works as well), cut into 1/2-inch dice
1 1/2 cups fresh lime and lemon juice combined
1 small red onion, chopped into fine dice
3 Persian cucumbers, diced into 1/4-inch pieces
1 1/2 cups diced watermelon, seeded, 1/2-inch pieces
1 jalapeño, stemmed, seeded and finely chopped
1 tablespoon finely chopped pickled ginger
1 loosely packed tablespoon finely chopped mint, plus a few leaves for garnish
kosher salt, to taste
1 large ripe, but firm avocado, peeled, pitted and diced 1/2-inch dice
2 teaspoons black sesame gomasio
tortilla chips or sturdy crackers, for serving

Directions: In a 1 1/2-quart glass or stainless steel bowl, combine the fish with the lime/lemon juice combination. You should have enough juice to cover the fish and allow it to be immersed in the liquid. This will insure that the fish cures evenly. Cover and refrigerate the fish for a minimum of 4 hours. When the fish no longer appears raw when broken open, it is ready. It will develop a whitish flesh. Drain the fish in a colander and discard the juices.

In a large, clean bowl, mix together the cucumber, watermelon, red onion, mint, pickled ginger and stir in the fish and season with about a 1/2 teaspoon of salt. Ceviche can be refrigerated at this point. Just before you are ready to serve, gently stir in the diced avocado and sprinkle with black sesame gomasio.

Serve Ceviche with large tortilla chips or with crackers and enjoy!

July 24 2018

Dave Rauschkolb Empire-builder, wave-rider

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By Stephanie Burt

Talk to Dave Rauschkolb, and you’ll soon hear the excitement in his voice. This is a man who, despite much success in the area, doesn’t seem to be one resting on his laurels or deciding to relax his pace. Talk to him for any length of time, and you realize that it could be just the opposite – he could just be getting started.

“It’s rare and fortunate when someone has an opportunity to blossom with very few restrictions,” said Rauschkolb. That answer was in response to a question about his long history of investment of time, energy and resources in 30A, and it’s evidence of how the longtime restaurateur sees the world and his place in it. “With enough drive and passion, there is no limitation on happiness and positivity.”

Rauschkolb has seen his life as an adventure from the beginning.

Dave Rauschkolb of Bud & Alley's . Photo courtesy of Bud & Alley's — Dave Rauschkolb of Bud & Alley’s .
Photo courtesy of Bud & Alley’s

“I’ve never lived my life with a fear of anything,” he explained, adding that “my parents were positive, smart, humorous, and gave me a great foundation to go out and explore.” So when, in the last semester of college, he was presented with the opportunity to open a restaurant with his friend Scott Witcoski, he quit school. “I was just taking classes, postponing real life, and here was real life. I was ready to go.”

It was 1986 when, at age 24, he and Witcoski opened Bud & Alley’s, named for two pets. They set out to hit a balance between good food and creating a relaxed atmosphere that fit the relaxed vibe of the town by the sea. Witcoski was back of house, Rauschkolb was front, and there wasn’t much around.

“Seaside was really nowhere. I got really excited that with the restaurant, I could have the opportunity to have a voice in a new community,” he said. “So I became interested in being a part of it and began to work with dynamic, interesting people to create a sense of place, to create a town.”

Bud & Alley’s became a jumping-off point for Rauschkolb’s love of Seaside. He had witnessed the unrestrained growth in places such as Panama City, and it was something he didn’t want for Seaside, for the place where he was putting roots. Neither did Seaside founders Robert and Daryl Davis, and so it was easy for Rauschkolb to buy into the vision of what his budding community could be.

“I’ve always been committed to preserving the area’s character and natural beauty,” he said, “so I was just as excited to get involved in the community as I was to be on the ground floor of the 30A culinary explosion.”

He never shies away from a new project, and so he became involved politically, working to put people in government whose values aligned with his own. Soon Rauschkolb was serving on the Seaside School Board, and he’s also heavily involved in the county through the A Better South Walton organization.

Dave Rauschkolb

That passion has never dissipated for the restaurant business.

“I’ve been so fortunate to attract amazing people who work with me. It’s really fun empowering people to succeed with me,” he said, adding that he has an abject dislike of burning people out. So even as he added Taco Bar, then Pizza Bar, and Black Bear Bread Co. to his list of restaurants, he made sure that his staff knew his focus was on them, not just the bottom line. All full-time staff are required to take two days off (in a row) a week, and he creates an environment that is about contribution, not “a micro-managing older owner,” he explained. “There’s one waiter that’s been working with me for 19 years, which is amazing in an industry that traditionally has a lot of turnover.”

As he has grown his restaurant footprint on 30A, he’s made a point to keep the ideas approachable and the food consistent. It’s all about building community, making places where people want to gather, year after year. However, what he hasn’t made a point to do is really to take things slow.

“I have a hard time saying no,” he said with a chuckle, “and I’m not afraid. When I see opportunity, I pounce.”

Although it could be easy to dismiss such catch phrases as motivational soundbytes, Rauschkolb’s personality is actually anything but slick. He is approachable, engaged, fun, and really down to earth, just as you would imagine the person would be who has helmed the personality of the iconic Bud & Alley’s hangout for all these years. He’s the guy you want to share a beer with, the one who asks about your family, the guy who will pick up that trash on the beach when no one’s looking. In short, he’s a friend of Seaside, and the town seems to love him back.

Thirty-plus years in the restaurant business finds Rauschkolb, 56, with an 8-year old daughter and a 14-month old, and he is just as excited to be in Seaside as he’s always been. His restaurants are close by, his family is growing up in this community, and he still takes time to surf his beloved Gulf of Mexico waves, often with his partner in Black Bear Bread Co., Chef Phil McDonald. His days are undoubtedly full, and yet sometimes he still wakes in the middle of the night with an idea for how to tackle a challenge.

“I say just jump on the slide, and slide to the bottom,” he said. “When you get to do what you love to do, there are no limits.”

This article originally appeared in the Spring 2018 edition of the Food & Wine Guide for South Walton.

Photos courtesy of Bud & Alley’s and Dave Rauschkolb

July 18 2018

Farmer’s Market Tomato Tart with Feta and Thyme Crust

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We’re back this week with our summer recipe series.

If you have missed our other delicious recipes from early in the summer, check them out below. And a huge thanks to Maro Desjardins over at Maro’s Cooking for contributing.

Farmer’s Market Grilled Okra Salad

Grilled snapper and Seared Scallops with Parsley-Mint Chimichurri

Summer Peach Salad with Blueberries, Roasted Asparagus, Feta, Basil and Mint

The local farmer’s market on 30a in Rosemary Beach was the inspiration for this delicious, beautiful, savory tart. Although sometimes, making your own crust seems daunting and does require some extra planning, it is easier than you may imagine. I always use an all butter crust and a bit of vodka as the liquid which yields a flakier result. By baking the crust before adding the egg mixture, the crust resists the soggy bottom that sometimes happens when fillings are added. The farmer’s market tomatoes were the inspiration for this offering and I topped an egg-feta filling with thinly sliced yellow and red tomatoes (look for freshest tomatoes available), and after the tart cooled, I added finely diced tomatoes that were left over, fresh basil and extra feta on the top. For the feta, look for a greek brand and if possible, buy it in it’s brine. The packaged crumbled feta is often quite dry and is less creamy than the brined version. This tart would be perfect served for lunch, or as a light dinner with a fresh green salad on the side.

Yield : about 8 slices

Ingredients:

For crust:

1 1/4 cups flour (I lov Bob’s Red Mill Pastry flour)
1 stick unsalted butter, chilled and diced
1 tablespoon freshly chopped thyme
2 tablespoons ice cold vodka
2 -4 tablespoons ice water
1 teaspoon kosher salt

For tart:

2-3 large tomatoes, very thinly sliced (yellow, red or heirloom)
4 eggs
1/4 cup heavy cream
1 cup crumbled feta, plus extra for garnish
3 cloves minced garlic
kosher salt and pepper
3-4 tablespoons julienned basil for garnish

Directions:

For crust: In a food processor, pulse flour, thyme and salt. Add diced butter and pulse until mixture resembles a coarse cornmeal. With motor running, add vodka first and then add water a tablespoon at a time, until the dough comes together in a ball. There may be some flakes of butter and that is fine. Collect dough and flatten into a disc and wrap dough in plastic. Place wrapped dough in fridge, and allow to rest for at least 1 hour. Remove from fridge, and roll out on a floured surface to a 12 inch diameter. Place crust in a fluted 9 inch pan with removable bottom, rolling off any excess dough. Puncture the bottom with the tines of a fork and place in freezer while you preheat oven to 350 (I recommend convection for even baking). Line the crust with parchment paper and place ceramic baking beads or dried beans to cover bottom of crust. Bake crust in oven for about 20 minutes. Remove beads and bake another 10 minutes until crust is lightly golden. Remove from oven, allow to cool while you prepare the filling. Turn oven up to 375.

For filling: In a medium bowl, whisk together eggs, cream, 1 cup of crumbled feta and minced garlic. Season with salt and pepper (although don’t over salt as feta has plenty). Using a very sharp knife, slice tomatoes with a sharp knife as thinly as possible (about 1/8 of an inch). Place the baked crust on a parchment-lined, rimmed baking sheet. Pour egg mixture into the crust. Lay tomatoes, overlapping in concentric circles until egg mixture is covered (I alternated between yellow and red) Place tart back in oven and allow it to cook for about 40-45 minutes until filling is set and tomatoes are shriveling a bit. Remove from oven and allow to cool for about 10 minutes (this will make slicing much easier). Dice remaining tomatoes, and place in center of tart. Garnish with basil and additional crumbled feta. Sprinkle with sea salt and freshly cracked pepper to taste. The tart should come out of fluted pan quite easily and allow for easy slicing. Slice, serve and enjoy!

July 11 2018

Javier Rosa: cooking his heart out

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By Sara Reese

To say Javier Rosa has a lot on his hot plate would be an understatement.

Rosa, executive chef at the Sandestin Golf & Beach Resort, drives the culinary team that oversees all the resort’s restaurants and banquet venues. He utilizes his expertise – garnered over 20 years in the industry – to train and develop back-of-house and front-of-house operations. Rosa and his team serve four restaurants, two private clubs, and 88,000 square feet of banquet space, serving the guests at galas, conferences, group meetings, and weddings.

From unpretentious beginnings cooking with his mother in Puerto Rico, to opening a hotel in Riyadh, Saudi Arabia, Rosa’s background includes a vast mixture of cuisine, locales, and methods. Being in the kitchen with his mom inspired his career in the culinary world, and that passion and heart stay with him today.

“Her grace, love and happiness always comes to mind when I prepare and create dishes. These feelings are addicting!” Rosa said. “I always want more of it and so I cook my heart out.”

Never is this truer than when cooking his favorite cuisine, Thai, which exhibits a clean approach in maneuvering the simple ingredients.

“The perfect spiciness and the combination of ginger, lemon grass, kafir limes, coconut, curry, Thai peppers, and fish sauce is always great,” he explained. “Once you create a great balance, once you have a great Thai dish, all the flavors are umami in one bite.”

Rosa takes daily opportunities to interact with his guests, allowing him the best opportunities to guarantee that the final product is one that he intended to provide. The chef finds it a highlight of his day to be able to thank his guests, get to know them, discover what brings them back to Sandestin every year, and be able to learn their names.

To stay on top of ever-changing trends in the culinary scene, Rosa participates in the American Culinary Federation, keeps current with culinary magazines and books, while staying in tune with travel news and different cultures. He also visits small unknown and acclaimed mom and pop places, committing outstanding flavors and presentations to memory to inspire future menus.

The chef – with the support of Sandestin leadership – has been operating with the concept of using their own for a few months now. The effort allows them to create dishes that he believes not only benefit the environment but are more enjoyable to the guests’ palate, an aim that has received positive feedback from those enjoying his creations.

Rosa contributed to the team that opened The Ritz Carlton in Jamaica. Here he developed a mentor relationship with The Ritz’s corporate chef, Master Chef George McNeill, whom Rosa remembers to be the first to allow one-on-one time to discuss anything in the culinary industry. During these times he learned the business side of being a lead chef – the details beyond cooking. With McNeill, he had a mentor who cared enough to correct him when he failed to meet the quality and standards expected of him.

“He pushed me. He challenged me a lot. If we didn’t have that experience together at that point of my career, I’m not sure I’d be where I am today,” Rosa admitted.
Rosa identifies stars among his staff and sous chefs and aims to provide the same level of mentoring he received early on in his career.

“I believe that leadership is a privilege; this title is given to you by those who want to follow your lead,” he said. “It is a privilege that comes with the responsibility to inspire others and to direct them to attain the vision and goals of our organization and of their own, empowering others to make decisions of their own and to be leaders themselves.”

Photos by Chase Yakaboski

This story originally appeared in the Spring 2018 edition of the Food & Wine Guide for South Walton.

July 10 2018

DESTIN CHARITY WINE AUCTION FOUNDATION ANNOUNCES THE RETURN OF HARVEST WINE & FOOD FESTIVAL OCTOBER 25-27 2018

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Special Contribution to 30a Food & Wine

After a wildly successful inaugural year, Harvest Wine & Food Festival is returning to South Walton October 25-27 for three eventful days that are sure to delight wine and food aficionados alike. Produced by Destin Charity Wine Auction Foundation (DCWAF), Harvest Wine & Food Festival has been labeled one of the premier fall festivals in the southeast that provides patrons 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.

CHECK OUT OUR COVERAGE FROM LAST YEAR AT THE INAUGURAL HARVEST WINE & FOOD FESTIVAL

“We are thrilled to bring Harvest Wine & Food Festival back to the South Walton community,” said DCWAF President, John Russell. “We felt that our first year was a huge success, and are excited to continue to grow the event in an effort to offer our patrons the perfect 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 three “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 15 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.

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. Jean-Noel Formeaux, proprietor of VGS Chateau Potelle, will headline a dinner at Seagar’s Prime Steaks and Seafood presented by Krueger, Fosdyck, and Associates Merrill Lynch. Elton Slone and Rachel Miller of Robert Craig Winery will headline a dinner at the new Vin-tij Wine Boutique and Bistro location in Grand Boulevard presented by Crystal Collins Spencer, Attorney at Law, Spencer Law PA. The third celebrity winemaker dinner will be announced later in the summer.

On Friday, October 26, the Al Fresco Reserve Tasting held on WaterColor’s Butterfly Lawn will offer festival-goers a selection of library wines that feature rare vintages not easily accessible in the marketplace. An array of perfectly paired hors d’oeuvres and live music all 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 27 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.

“We’ve created a new tradition for festival-goers along the Emerald Coast,” Russell said. “Guests should be prepared 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 the south’s finest pit masters.”

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 26 and will run through Sunday, October 27 at noon. The opportunity to purchase wine and other merchandise on-site will also be available throughout the duration of the festival.

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

July 6 2018

Farmer’s Market Grilled Okra Salad

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Story & Recipe by Maro Desjardins

Check out a few of our most recent dishes we are serving up in the summer recipes series here at 30A Food & Wine.

Summer Recipe Series -Grilled snapper and Seared Scallops with Parsley-Mint Chimichurri

Summer Recipe Series Kickoff – Summer Peach Salad with Blueberries, Roasted Asparagus, Feta, Basil and Mint

Simple and fresh are often the best ingredients to an amazing dish. Right down the road from our home in Watersound, there is a weekly Farmer’s Market on Sundays in Rosemary Beach, and a quick bike ride along 30A is the perfect way to find the makings of a delicious salad. For this salad, the okra caught my eye first, and I built my salad around this delicious summer vegetable. A gentle sear on a medium-hot grill with some olive oil and seasoning is all you need to bring out the best in this tender vegetable. In addition to the okra, I found some exquisite homegrown arugula, tomatoes, red bell peppers and fresh basil. At home, I added an avocado and burrata to complete the salad with just a drizzle of dressing and salt and pepper. I served it with some delicious Kalamata olive bread from GeorgeRachelMiller and it was just perfect for summer! “Mano’s” was selling some amazing homemade spreads and dips like tabouli, jalapeño-cilantro dip, babaganoush and much more. There is plenty of taste testing permitted, which ensures you will get just the right dip to suit your tastebuds. If you are in the area, be sure to support the local vendors for access to the freshest produce, and I advise getting there early for the best selection!

Serves 2-4

Ingredients:

2 pints fresh okra
6 medium tomatoes, thinly sliced
8 oz arugula
1/4 cup thinly shaved red onion
1 medium red pepper, diced
1 avocado, sliced
1 bunch basil, julienned
4 oz buratta
1/4 cup approximately olive oil
2 tablespoons Alessi balsamic glaze
kosher salt and pepper

Directions: Heat your grill to 350. Toss the okra in about 2 tablespoons of oil, until well coated. Season with salt and pepper and place okra on grill for about 10 minutes, turning frequently until beginning to char on each side and turning golden all over. Remove from grill and set aside. Assemble the salad by spreading arugula on the platter in an even layer. Lay tomato slices atop arugula and grilled okra on sliced tomatoes. Fan out avocado on either end of your platter and place burrata on one end. Sprinkle salad with diced red pepper, basil and shaved red onion. Season the salad generously with salt and pepper (this will help the tomatoes release their juices to combine with the rest of the salad) and drizzle balsamic glaze and remaining olive oil all over your platter. Serve immediately and enjoy with good fresh bread.

June 27 2018

La Cocina goes Latin, light and local

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By Michelle Farnham

SEACREST BEACH – A new summer season has arrived, and with it comes a new chef and a new selection of menu items at La Cocina Mexican Grill & Bar. Christy Spell, co-owner of the Spell Restaurant Group – which counts La Cocina among its seven eateries – said it was time for something new, for both the restaurant and the South Walton dining scene as a whole.

“We wanted to provide some more Latin-based items – as opposed to strictly Mexican – and give a little more variety and some better quality,” she said. For example, all the seafood comes from the gulf and the produce is locally sourced.

“We always want to do as much as we can locally, and we have great resources here being by the gulf,” Spell said.

Camerones Tacos at La Cocina Mexican Grill & Bar

You’ll find gulf shrimp in the Camerones Taco, while the fish in the Pescado Taco changes out based on the season, ensuring the freshest flavors. The latter, by the way, comes topped with the house slaw, red chili aioli, and pineapple-jicama salsa.

“We’ll have market items as well that will be ever-changing,” Spell added.

Other street taco varieties include Pork Belly, Brisket Barbacoa, Arrachera (skirt steak), Polla Adobada (chicken), and Veggie – all served on a corn tortilla. Fresh-made tamales include the house brisket and an avocado crema.

Street Tacos — A few of the street tacos available at La Cocina Mexican Grill & Bar in Seacrest Beach.

Denver-based Chef Eric Bartholomew answered the call to come back home to the Southeast and head up the new menu as La Cocina’s executive chef.

“He has been a great addition,” Spell said. “Eric has a background working in Mexican-type and small plate restaurants, sort of the direction we wanted to go. It was a perfect fit!”

The Shishito Peppers at LA Cocina Mexican Grill & Bar in Seacrest Beach.

Chef’s Blistered Shishito Peppers are among the more popular new dishes – and something you can’t find anywhere else in the area. Think of them like a bowl of edamame you might find at an Asian restaurant. Diners pluck this small green pepper by the stem, dunk it in the accompanying guajillo-honey sauce, take a bite and then hold on! Served with a sprinkling of salt, most have a taste similar to a green pepper with mild heat, but one in every 10 is hot, earning it the nickname “the gambling pepper.”

Spell also pointed to the Achiote Fried Wings, which are a unique Latin take on the popular bar food. They have a satisfying texture, a unique flavor, and are served alongside arbol ranch and a watercress salad.

The Achiote Fried Wings at La Cocina Mexican Grill & Bar

Something else you might not expect to find on a Latin starters menu, the Brussels Sprouts take on Mexican flavors with chili-roasted pepitas, salsa morita, and cotija cheese. Standards like the guacamole are offered traditional, or “30A Style,” which includes pepitas, pomegranate and cotija cheese.

Find La Cocina at 10343 E County Highway 30A, Seacrest Beach. The restaurant is open for lunch from 11:30 a.m. to 3 p.m., and dinner is served from 5 to 9 p.m.

Photos provide courtesy of La Cocina Mexican Grill & Bar