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Summer Recipe Series

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!

Summer Recipe Series
Farmer’s Market Grilled Okra Salad

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.

LA Cocina Mexican Grill & Bar

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
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.
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
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

grilled snapper

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

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by Maro Desjardins

We hope you are looking forward to a great weekend with family and friends here in paradise. If you missed our first installment in our summer recipe series, be sure and check it out here:

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

This week, Maro is cooking up some fantastic snapper and scallops……enjoy!

I always feel fortunate to have access to the freshest seafood when on 30A. For this dish, I made sure the Red Snapper from Buddy’s Seafood took center stage. A simple sauce of delicious fresh herbs is all that is required to make the meal special. It is light and bright and so healthy and a perfect meal for a warm, summer evening. Serve with a dry Sauvignon Blanc or a Sancerre and all is well! Additionally, if you have left over sauce, it makes an excellent condiment for a sandwich or wrap.

grilled snapper
Grilled snapper and seared scallops with Parsley-Mint Chimichurri

Serves 4

Ingredients:

for fish and scallops:

4 8 -ounce servings of snapper filet (about 1/2 inch thick)
8 sea scallops
2 tablespoons of olive oil
1 tablespoon of butter
kosher salt and pepper to taste
2 teaspoons Old Bay Seasoning
juice of 1-2 fresh lemons, for serving
for parsley-mint chimichurri:

1 bunch parsley (about 1/2 -3/4cup packed, stems removed)
1 small bunch mint (about 1/4 cup packed, stems removed)
1 shallot
2 tablespoons white balsamic vinegar
juice of 1/2 lemon
1/4 cup extra virgin olive oil
kosher salt and pepper to taste
1/2 teaspoon smoked paprika

Directions: Place the parsley, mint and shallot in a food processor. Pulse until finely ground. Add seasonings, vinegar, lemon juice and olive oil and pulse again until well combined. Adjust seasonings to taste and Preheat your grill to 375. Spray with cooking spray. Melt olive oil with butter in a small microwavable bowl. Season filets with salt and pepper. Place fish filets skin side down first for 5 minutes. Take half of butter-olive oil mixture and baste the top of fish with marinade. Gently flip fish on other side and cook another 5 minutes or so. Remove from grill and keep warm. Heat a large skillet with remaining olive oil and butter on medium-high heat. Pat scallops dry with paper towel and season with Old Bay Seasoning. Sear scallops on either side for about 4 minutes until golden on each side and cooked through. Place filets on a large platter and surround with scallops. Squeeze fresh lemon over fish and scallops and drizzle chimichurri on top of fish. Serve immediately and enjoy!

Cook’s note: The snapper can also be baked, if grilling is not an option. Preheat oven to 375. Line a baking sheet with parchment paper and season the same way. Bake for about 20-25 minutes until cooked through.

Recipe courtesy of Maro Desjardins of MarosCooking.com. Be sure and follow Maro on Instagram at @maroscooking and on Facebook at MarosCooking

La Cocina

La Cocina Mexican Grill and Bar to Unveil Latin-inspired Menu June 12

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Chef Eric Bartholomew Revamps La Cocina Menu to Bring Diners Something Super Fresh and New

Chef Eric Bartholomew, Executive Chef for La Cocina Mexican Grill & Bar in Seacrest Beach, FL was recently brought in from Colorado to take La Cocina to a new level. Eric says the new menu is “inspired by traditional Latin American ingredients and flavors with a coastal twist.” Eric has a long history with traditional Latin American cooking and it really shows here. The new menu will focus on a more upscale feel where guests can expect fresh ingredients. 100% of the seafood served at La Cocina will be locally caught, grass fed beef will be used and Chef Eric will be sourcing produce from local farmers. He says, “the menu will be lighter and fresh, not the typical Mexican dishes”. Guests will see more sharable plates so families who visit can try a lot more of the menu while dining at La Cocina. The new menu will also offer gluten free options. Highlights from the menu will include a Fresh Tamale Entree made in house fresh every day, Pork Belly Tacos and Steak Tacos being prepared authentically, which is really unique for the area, and a fresh fish entree featuring a rotating catch to provide guests with the freshest seafood available. There will be eight different tacos served individually so guests can mix and match. An interesting dish not seen anywhere in South Walton is the Blistered Shishito Peppers, traditional Latin American pepper, locally called a Patron Pepper or the “Gambling pepper” because one in every ten peppers will be hot while most of them are mild. The pepper will be cooked on high heat with oil and salt and served with a sweet guajilla-honey glaze. Most of La Cocina’s crowd favorites will carry over to the new menu such as the enchiladas, burritos, fajitas and quesadillas.

About Eric:
Eric hails from Huntsville, Alabama and began his cooking adventure at the local Marriott at age 16. He brings a strong and impressive knowledge of Latin, Asian, Southern regional cuisines to La Cocina. His previous experience was with the Tag Restaurant Group in Denver, CO as Executive Chef for the Los Chignons (a Latin concept). Prior to his tenure in Denver, Eric worked as head chef at Babalu Tacos and Tapas where he led menu development and new store openings around the country.

La Cocina Mexican Grill & Bar
Eric Bartholomew – Executive Chef – La Cocina Mexican Grill & Bar

Now firmly planted on the Florida panhandle and living on the Gulf Coast Eric gets a chance to forge relationships with local fishermen and farmers and provide sustainably raised products. On a personal note, living on the gulf allows him to pursue fly fishing, his biggest hobby, and enjoy family time in the sun with wife Hillary, daughters Isabella and Violet, and son Sawyer.

About La Cocina:
La Cocina is a Latin-inspired restaurant, featuring both specialty dishes with a Latin flair as well as classic tex-mex cuisine. Nestled between Rosemary Beach and Alys Beach, in Seacrest Beach, the friendly staff offers some of the best drinks along 30A, including house-made mojitos, sangria, and a selection of fresh squeezed lime margaritas. La Cocina is always voted as one of South Walton‘s hot spots for Mexican cuisine. All dishes are prepared from scratch using the freshest ingredients available.

Special Contribution to 30a Food & Wine. Photos courtesy of La Cocina Mexican Grill & Bar

Summer REcipe Series

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

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Summer is here and with it an abundance of fresh seafood, delicious fruits and hearty vegetables – and all from farmers, fishermen and purveyors here on the Gulf Coast. This week we kick off our summer recipe series. Throughout the summer we will be bringing you some delicious ways to enjoy the local bounty. To help us do that, we have asked a few local cooks, chefs, bloggers, and recipe testers to join us as we highlight all the Gulf Coast has to offer.

Recipe courtesy of Maro Desjardins of MarosCooking.com. Be sure and follow Maro on Instagram at @maroscooking and on Facebook at MarosCooking

The summer season is full of so much wonderful fruit and lovely produce. This fresh and bright salad is an ode to the season with sweet juicy peaches and berries along with delicious roasted asparagus and fresh herbs. I love the combination of the butter lettuce and mixed greens to add texture and color to the salad. The creaminess of the feta offers the perfect amount of savory and the toasted pine nuts add a delicate crunch. A simple dressing of fresh squeezed lemon juice, balsamic reduction and a drizzle of olive oil sprinkled with poppy seeds is all you need to enjoy a big bite of summer.

Summer Salad Recipe
Summer Peach Salad with Blueberries, Roasted Asparagus, Feta, Basil and Mint. Photo Maro Desjardins

Recipe:

Serves 2-4

Ingredients:

1 head butter lettuce, roughly torn
4 cups mixed baby greens
1 bunch asparagus. washed and trimmed
2 medium peaches, halved and sliced in segments
1 cup blueberries
1/2-3/4 cup crumbled feta
1/4 cup toasted pine nuts
2 teaspoons poppy seed
juice of one lemon
1 tablespoon white balsamic vinegar reduction (I love Alessi)
4 tablespoons olive oil
kosher salt and pepper
handful of fresh mint leaves
handful of basil leaves

Directions: Preheat oven to 375. Spread asparagus out on a rimmed baking sheet, toss with 2 tablespoons of olive oil and season with salt and pepper. Roast in oven for 5-7 minutes, just until tender and bright green. Remove from oven and allow to cool. Line a shallow rimmed serving bowl with Bibb lettuce and baby greens. Top the middle of greens with roasted asparagus spears. Fan out segments of peaches on either side of salad. Spread blueberries, toasted pine nuts and crumbled feta on salad, along with fresh basil and mint leaves on top. Sprinkle salad with poppy seeds and season with salt and pepper. Squeeze lemon juice on salad and finally drizzle with balsamic glaze and remaining 2 tablespoons of oil. Gently toss if desired or serve as is and enjoy!

SoWal Wine

Wine and cheese, enough to please!

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South Walton Beaches Wine & Food Festival packs Grand Boulevard

By Michelle Farnham

It’s fun to watch people go taste-testing at a wine festival. You can actually see them go weak in the knees as they stumble upon their new favorite vintage. After a brief moment to savor the flavor, they scramble to record the details in their wine guides, scribbling a reminder to pick up a case on their way out.

Those attending the South Walton Beaches Wine & Food Festival had over 800 opportunities for this near-religious experience – and apparently the good word got out.

“We sold out all three days!” said an ecstatic Stacey Brady, the festival’s executive director. “It’s taken us six years to get our name out there, but we’ve done it!”

More to pour

Labels at Saturday and Sunday’s Grand Tastings ranged from the budget-conscious to the elite, including the Signorello Padrone Cabernet Sauvignon 2013, which retails for $177.99 a bottle.

“Wines that are typically in this quality range are probably double the price,” said Signorello Vineyards rep Michael Moore. “This is grown on 28- to 32-year-old vines. It is block-selected, which means we go out into the vineyards and we source fruit from specific block locations, and we pick the very best fruit for use in Padrone. It’s a 24-month in oak process, with 100 percent new barrels of French Oak.”

SoWal Wine
Hailing from Australia, Mollydooker Wines were among the furthest-traveled at the festival. Guests definitely showed a lot of love for the Mollydooker Carnival of Love Shiraz 2016.

The tasting guide pointed out the four winning bottles from the accompanying international wine competition, held in February. Getting the nod as the top red was the Fonterutoli Cast Font Chianti out of Tuscany, poured by a very busy Corina Gestring.

“This is the Gran Selezione, the 2011. The way it’s being produced, it’s bringing it to a whole new level. This is beyond the riserva they had before,” Gestring explained between visitors. “The Mazzei family started in 1435, so there’s a lot of heritage behind it and it’s following through.”

A spirited start

Maker’s Mark Master Distiller Rob Samuels was a seminar speaker Saturday, but manned his brand’s booth during Friday night’s Craft Beer & Spirits Jam. He offered pours of his 90-proof, the Maker’s 46, and the Maker’s Cask Strength. The third-generation distiller said his family’s history in spirits goes back even further.

“We made whisky in Scotland, and then we made whisky in Pennsylvania for a century, and then we made bad whisky in Kentucky for a century,” Samuels said with a hearty laugh. “Everyone then was making cowboy frontier whisky. My grandparents weren’t inspired by making pedestrian whisky; they wanted to try to bring bourbon and good taste together.”

Charlie and Melinda McWilliams came down from Atlanta to enjoy all three days of the festival. Melinda said it was their first time in attendance, and everything had been wonderful. Charlie admitted the Friday night event was more his speed.

“You know, I’m not a big wine connoisseur, but I do enjoy some bourbon,” he said on Sunday, gesturing toward the grand tasting’s Spirits Row.

Eats and treats

Friday evening saw plates of Thai coconut chicken green curry from Roux 30a, a tomato bisque with three-cheese toast from The Bistro at Courtyard by Marriott, and a very popular chimichurri plate with shrimp and steak from Café Rico in Niceville – to name a few. Highlights of the Grand Tastings Saturday and Sunday included a selection of sushi and the Uptown Shrimp from Harbor Docks, the cheese assortment and dessert shooters from Publix, and a house-made yellowfin tuna dip with a trio of crackers from Barefoot’s Beachside Bar & Grill.

The Craft Bar offered multiple stations inside the Culinary Village, including a Low Country shrimp and grits with Conecuh sausage, shellfish nage and collard greens; as well as an avocado sourdough, topped with marinated baby tomatoes and a little Aleppo pepper for some zip!

Seminars: getting schooled

One of the more impressive names to grace the festival’s tasting seminar stage, Mathieu Pouchan of Salon Delamotte led a discussion on “Four Important Bruts of Great Charm.” Among the champagnes he poured was the Delamotte Blanc de Blancs 2007 – the festival’s bronze medal recipient – that retails for $106.99.

SoWalWine
One of the featured tasting seminar presenters, Mathieu Pouchan of Salon Delamotte presented “Four Important Bruts of Great Charm.”

“We say that the brut should be the perfect drink for lunch, for dinner, but also breakfast,” the Frenchman said without jest.

David Adelsheim of Adelsheim Vineyard gave a historical look at the role he and his peers played in putting Willamette Valley and pinot noir on the wine industry map, starting in the early 1970s.

“We wanted to grow grapes no one had ever grown before in an area no one had ever grown grapes before, but we were devoted to making great wine,” Adelsheim said. He reported that today, Willamette Valley’s output is 74 percent pinot noir, including the Elizabeth’s Reserve he offered his guests.

Breaking from tradition, the festival devoted two of its six seminar slots to cheese, bringing in Michael Landis of the Institut du Fromage. Landis wowed the crowd with five pairings, the favorite being the Cows Creamery Extra Old Cheddar with Sweet & Spicy Mustard Seeds from Taste Elevated, the Molinari Cacciatore Salami, all atop a 2s Company Goji Berry and Coconut Crisp.

“Leave the fruit someplace else,” Landis advised his listeners. “Fruit does not belong on a cheese board. It might look pretty, but having fruit is wild; a nice spread is enough.”

Plans are already underway for next year’s festival, scheduled for April 25 to 29, 2019.

SowalWine
Plans are already underway for next year’s festival, scheduled for April 25 to 29, 2019.
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Mother’s Day on South Walton

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Where are you taking Mom for her special day. Here at 30a Food & Wine we’ve narrowed down our top picks for Mother’s Day events in South Walton.

First up Chef Jack McGuckin at Bijoux Destin is cooking up a New Orleans-themed brunch complete with award winning bloody marys. Reservations are highly recommended and can be made by calling 850-622-0760.

Make reservations to attend a New Orleans-themed brunch at Bijoux in Destin.

The Bay restaurant in South Walton is offering a beautiful Mother’s Day Buffet on Sunday, May 13, 2018. The Bay, located on the north beach of South Walton, is the perfect place to show mom how much you appreciate her.

The buffet will be $40 for adults and $13 for children under 10. The Bay will be seating from 11AM – 3PM. Reservations are highly recommended.

From 3 – 5PM The Bay will be serving a light menu and will have live music on the beach. Regular dinner service will begin at 5PM. Have a great Mother’s Day! Treat mom to a special meal at The Bay!

Call (850) 622-2291 for reservations.

Mother's Day
The Bay is offering a fabulous Mother’s Day Buffet.

Next up…the Vue on 30a – who just happened to win the Platinum award for Best Fining Dining in the recent Perfect in South Walton Awards- is also offering a special Mother’s Day Brunch. Reservations are required and can be made by calling 850-267-2305.

Mother's Day
Vue on 30a hosts their annual Mother’s Day Brunch with a view!

And finally, the Henderson in Destin is offering a Mother’s Day brunch that is sure to delight.

Sunday, May 13 | Primrose | $79 for adults, $29 for kids 12 and under (with children under 3 complimentary)*:
Treat Mom like the one-of-a-kind treasure she is by taking her brunching on The Henderson’s Grand Lawn this Mother’s Day. In addition to traditional brunch favorites like over-the-top waffles and made-to-order omelets, other specialty items include: several Chef carving stations, numerous small bite options, variety of local seafood and artisan cheese displays, sweet endings of hand-selected decadent desserts and more!
• Anytime between 11am–3pm
• 30A Life Photography will be on hand to snap a compilmentary keepsake photo

Please call 850.424.4453 to make your reservation today.

Mother's Day
The Henderson in Destin is hosting a Mother’s Day Brunch.
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Poppin’ bottles, changing lives – Destin Charity Wine Auction breaks record!

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Destin Charity Wine Auction raises millions for 15 local charities

Destin Charity Wine Auction breaks fundraising record

By Michelle Farnham

As if the 2018 South Walton Beaches Food & Wine Festival wasn’t enough merriment to pack into four days, the gala is also the site of the Destin Charity Wine Auction, now in its 13th year. Rated the No. 3 charity wine auction in the nation, the foundation set its sights on breaking last year’s record of $2.7 million, and when the final confetti flake fell, the proverbial tote board read $2.86 million.

The auction weekend begins with a dozen patron dinners that serve as mini fundraisers. This year’s gatherings brought in $896,000 – smashing last year’s take of $504,000. Jim and Ann Berri, along with Jim and Tammy Pierce, hosted the trophy-winning dinner with a record-breaking total of $202,145. That evening featured the food of New Orleans Chef Slade Rushing, and benefitted Emerald Coast Children’s Advocacy Center.

On auction day, the 600 patrons start the afternoon off with an elegant reserve tasting, featuring celebrity winemakers from across the globe, bites from an impressive array of restaurants, and a selection of high-end products at the silent auction.

One of those winemakers was Jean-Noel Fourmeaux of VGS Chateau Potelle in St. Helena, Calif. A major player in the industry for decades, Fourmeaux was an official wine taster for the French government and served as a judge in the famous Judgment of Paris in 1976.

“The French government send me to spy, and I stay! That was 1980!” he said, while pouring samples of his Chardonnay VGS and Potelle Two. At an elevation of 2,300 feet, his vineyard is the highest in Napa Valley.

Gavel time

As the master of ceremonies, DCWAF President John Russell reminded patrons why they were gathered.

“Our goal is to do one thing and one thing only: raise money for kids,” he said. “Thirteen years of support makes an enormous difference in the life of a child,” a sentiment echoed throughout the evening, especially during the foundation’s Mission Moment video. Some of those children – now adults – were on hand for the event.

Auctioneer Ursula Hermacinski got bidding underway as everyone enjoyed bottle service and platters catered by Wild Olives Bistro of Rosemary Beach.

Destin Charity Wine Auction
Auctioneer Ursula Hermacinski (far right) drums up the final bids for Lot No. 1, Magnum Force.

So what brought in the biggest bids? You might say the 2008 Tesla Roadster’s $82K, but in reality, it was Lot No. 1, the 50-bottle Magnum Force. Things got off to a good start as the collection brought in an extraordinary $65,000. After a few more lots were sold, however, Russell returned to the stage to announce the winning bidders had donated the lot back to the foundation, and it was again on the auction block. Once the bidding had concluded for the second time, the collection brought an additional $60,000.

“Sonoma is going to wonder what the hell happened in Destin!” Russell celebrated when the total raised hit the $2 million mark.

The Betz Family Winery’s African Safari and wine experience drew $46,000, while a whale-watching adventure to Cape Town, South Africa from Hamilton Russell Vineyards went for $40,500. An extra-special wine dinner and collection benefiting wine industry members affected by the 2017 Napa Valley wildfires raised $44,000.

As the auction’s honorary vintner, Steve Griessel of Betz Family Winery was impressed with both the turnout and the generosity shown to the 15 local charities.

“Destin is not the biggest city, but you guys have the biggest hearts and we are changing lives here,” Griessel said.

The foundation’s next event is the Harvest Wine & Food Festival, slated for Oct. 25 to 27, 2018. For more information, visit dcwaf.org and click on “Tickets.”

Photos by Michelle Farnham & Phil Heppding

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Best Bets for Cinco de Mayo in South Walton

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The Bay Restaurant to Host Derby de Mayo at The Bayo

It only happens once in a blue moon that The Kentucky Derby falls on Cinco de Mayo. Well, it’s the year for it and The Bay is throwing down in true Bay fashion. So, on May 5, 2018 dress up derby-style with your big hat and fancy dress, and come enjoy a Hot Brown sandwich and Mint Julep OR wear your sombrero and come grab some tacos and margaritas on the beach. It’s basically two parties in one! The Bay chefs will roast a whole pig that day on the beach and serve up pineapple pork tacos fresh on the spot. At 5:46 PM everyone will turn their attention to the race for the most exciting two minutes in sports.

Sugarcane Jane will play first at 3PM. The Alabama Gulf Coast-based husband and wife duo has amassed an extremely loyal following. Anthony and Savana Lee Crawford purvey what they proudly call “Organic Music at its Finest.” Rich, homegrown, and natural, their brand of Americana draws from a deep well of roots influences, interwoven with inflections of gospel, country, jazz, and rock.

Next up at 6:30PM, The Bay is bringing in Larry Fleet and Phillip White from Nashville. Phillip White is an Alabama native that has spent the last 20 plus years writing songs for some of the biggest artists in the business. George Strait, Luke Bryan, Chris Ledoux, Vince Gill,Darius Rucker, Reba, Blake Shelton, Rascal Flatts, and Jake Owen are some of the artists that have recorded Phillip’s work. Larry Fleet is a Tennessee native that has been playing music for over 25 years and writing songs for over 15 years. Larry has had two publishing deals and one record deal. He wrote and recorded “Damn This Storm” that hit radio and made it to number 76 on the country charts. Larry started 2018 off by opening for country singer Jake Owen.

cinco de mayo
Join the fun for the Kentucky Derby and Cinco de Mayo at the Bay in South Walton.

Shades Bar and Grill in Inlet Beach to Host an All-Day Throw Down on Cinco de Mayo

Bring the whole family out for a Cinco de Mayo party at Shades Bar and Grill in Inlet Beach, FL on May 5, 2018 from 11-till the wee hours. Let the kids play on the bouncy houses while you enjoy live music by Anne Cline along with great Mexican inspired food and drink. Shades will be serving Salsa Verde, Guacamole, Salsa Roja, Steak Tacos, Burrito Banderes, Pork Quesadillas and more from a special Mexican menu. Also, enjoy drink and shot specials and Mexican beer bucket specials. The party begins at 11AM and will continue all night long.

cinco de mayo
Join the all-day party at Shades with fun for the whole family!!!

La Cocina Mexican Grill and Bar in Seacrest Beach to Host Huge Cinco de Mayo Party
Specials, music, dancing, photos and more – all-day at La Cocina

“Ay, Ay, Ay” ~ Head over to La Cocina Mexican Grill and Bar in Seacrest Beach, FL for an all-day fiesta celebrating Cinco De Mayo (May 5, 2018) from 11AM to 9PM. Grab all of your amigos and get ready for drink specials all day including $6 House Margaritas, $7 Hornitos Margaritas, $8 Patron Margaritas, $15 Hornitos Tequila Flights and $3 Jello shots. La Cocina’s new Executive Chef, Eric Bartholomew, will have you saying “Delicioso!” as you enjoy Homemade Conecuh sausage, Crawfish Tamales and Crispy Pork Belly street tacos. Smile big and wear your sombreros as an iRome photographer from Epic Photo Co. will be snapping shareable branded photos. Make sure to wear your dancing shoes for live music with Neil Sebree & Jeremiah Campbell from 6-9PM.

Cinco de Mayo
La Cocina is hosting a huge Cinco de Mayo bash in Seacrest Beach.

Special Contribution to 30a Food and Wine. Photos and graphics courtesy of Clutch Media Works.

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South Walton Beaches Wine & Food Festival Preview

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Story by Sara Reese

The South Walton Beaches Wine & Food Festival returns for its sixth year to Grand Boulevard of Sandestin. This featured Southeastern attraction benefits the children of the Emerald Coast by way of Destin Charity Wine Auction Foundation. Local wine guru and festival founder Chan Cox set the precedent for the current festival 32 years ago and continues to use his passion for wine, food, and influence in the industry to bring this premiere event to the community of South Walton.

Join the fun at the 2018 South Walton Beaches Wine & Food Festival.
Join the fun at the 2018 South Walton Beaches Wine & Food Festival.

The build-up

The festivities kick off Feb. 2 with the Tasting of Champions, a preview of standouts selected by educated judges from over 70 varieties and 600 bottles of wine. The event takes place in the Sandestin Golf Beach Resort & Spa Ballroom and offers gourmet culinary stations and an advance peek of the medal-winning wines.

This event teaser determines the participants showcased throughout the April festival weekend as well as the festival wines poured during the grand tasting. Michael Moore of Signorello, Erik Saccomani of Antinori, and Andrew Holloway of Rombauer are among just a few of the wine celebrities to attend this festival in previous years.

Stacey Brady, marketing director at Grand Boulevard, takes pride in the care that goes into selecting wines for the festival.

“This is one of the festival components that goes to the integrity of our festival and the quality of wines that will be poured at the festival,” she said.

The main events: April 2018

The festival weekend opens on Thursday, April 26, 2018, with the “Winemakers and Shakers” event at Wine World Destin. Keep company with connections from the wine and culinary stage that Chan Cox has spent decades cultivating.

The festival weekend picks up in the late afternoon on Friday, April 27, with the VIP Wine Tasting in the Culinary Village. VIPs will enjoy presentations from celebrity winemakers accompanied by selections from top restaurants in Grand Boulevard and South Walton.

Friday festivities transition into the evening with the “Craft Beer & Spirits Jam.” Sample and converse with the brewers and distillers behind some of the most popular names in the country. The 2017 festival featured Wild Turkey’s master distiller James C. Russell and Carlton Grooms of Papa Pilar’s Rum, to name a few. Small plates and bites will be provided on EATS STREET while you enjoy live music on the main festival stage.

SowalWine
Don’t miss out on one of the hottest events to take place on the Emerald Coast.

Grand Tastings take place from 1 to 5 p.m. Saturday, April 28, and Sunday, April 29. Tasting tents pouring over 800 different wines will line the center of Grand Boulevard. The festival has thrived on relationships within the wine, spirits, and culinary industry, nurtured over the last 35 years, bringing an exclusive group of attendees that choose to showcase their products at this event. Favorited selections will be available for purchase at the large retail tent erected on site.

New for 2018 is the “Rosé All Day Garden” where attendees can experience the diversity this varietal offers and find rosé-themed giveaways and activities. With the growing popularity of the rosé varietal, the developers are excited to have an entire section dedicated to “follow the pink.”

Also new this year, the Paso Robles tent brings together in-demand wines from this celebrated region of California. The festival will bid adieu to “Champagne Lane” (we can all shed a collective tear). The sparkling street had a successful five years but will be retired in the spirit of event innovation and keeping things fresh.

Sumptuous bites, seminars galore

Under the Savor South Walton Culinary Village tent, entertaining tasting seminars presented by experienced vintners and distillers allow an opportunity to dive deeper into featured wines and spirits. The event draws many winemakers and individuals intimate with wineries and the winemaking process.

To be able to share in that knowledge is just one of the many values built in with the price of the grand tasting experience. The space also offers abundant options to enjoy the shade and small bites from South Walton’s finest chefs and restaurants exclusively invited by the festival team.

Going once, going twice, sold!

Destin Charity Wine Auction Foundation Patron Packages allow access to all festival events, exclusive access to the reserve tasting and wine auction, and attendance at one of the private patron dinners. Hosted at restaurants and fine area homes, the patron dinners gather wine enthusiasts with world renowned chefs and vintners to benefit one of DCWAF’s 15 local children’s charities. This intimate evening allows the charities to share their missions with the patrons while enjoying a multi-course meal paired with exclusive wines.

The Reserve Tasting and Wine Auction begins at 1 p.m. Saturday, offering those with passes a chance to indulge in pairings from local chefs, specialty vintners and selections not offered elsewhere at the event.

Wine Spectator Magazine has ranked the auction in its “Top 10 Wine Auctions in the U.S.” for the past five years, with a top rank of No. 3 in 2017. The auction celebrates its 13th anniversary this year, raising over $15 million for local children’s charities since 2005 – and $2.7 million in 2017 alone.

Kate Mikos with DCWAF said one of the favorite events of the weekend is this Saturday auction.

“The energy in the live auction tent on Saturday – and the excitement of our patrons and vintners to raise money for kids within our community – is truly spectacular to witness. Every auction throughout the country has a very particular personality, and ours is that of a huge, high energy party,” Mikos said.

Stay updated on festival events and purchase event tickets at www.sowalwine.com, or on the Facebook, Instagram, and Pinterest pages. The wine, spirits, culinary, and entertainment lineup will be finalized in mid-March.

This story originally appeared in the Spring 2018 Edition of the Food & Wine Guide for South Walton. Photos provided courtesy of the South Walton Beaches Wine & Food Festival.

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