Menu

Paradis

Seagrove Beach V Seagrove 30a food and wine

3 for 30a – Valentine’s Weekend Edition

, , ,

By Natalie Haddock

Looking for something a little more impressive than candy and chocolates this Valentine’s Day weekend? This week’s installment of 3 for 30A are the restaurants that are sure to amaze that Someone Special with playful cocktails, creative menus, and a setting that is sure to have their heart aflutter.

Friday, February 13 – Start off the romantic weekend at the award winning Fish Out of Water at the Watercolor Inn and Resort. From 5:00-6:00 every day they offer happy hour pricing on wine and beer, appetizers, and specialty cocktails. Try their Dr. Feel Good to set the holiday mood; or for a real kick in the pucker order the popular Cat on a Hot Tin Roof, which is made with Cat head honeysuckle vodka, lemon, jalapeno, and fresh mint. For full menu options check out http://www.watercolorresort.com/florida-gulf-coast/restaurant.asp.

Watercolor Fish out of water 30a food and wine
Saturday, February 14 – The most lavish dining experience this Valentine’s Day is arguably at V Seagrove. Their farm to table based menu highlights features that change frequently based on the ingredients that best utilize the Chef’s artistry. One tantalizing treat we know to anticipate, however, is the “ooey gooey” German Chocolate Brownie Bread Pudding served with almond ice cream. We can also look forward to a decadent Banana Cream Praline Parfait as a selected dessert. For reservations call 850-468-0973 or visit http://vseagrove.net/ for more information.
Rosemary Beach Resaurant Paradis 30a food and wine
Sunday, February 15 – The holiday may be over, but Restaurant Paradis in Rosemary Beach is still serving a memorable fine dining experience all weekend long. The contemporary lounge invites you to cozy up on a dark leather loveseat until whisked off to a quiet table for two in the intimate dining room. Off menu features included this weekend are a Filet and Lobster Tail with mashed potatoes as well as a mouthwatering Chateaubriand. For full menu and reservations, visit http://www.restaurantparadis.com/paradis-food.html.

Acme Ice House Secret Ingredients 30a food and wine

The Battle of Rosemary Beach

, , , , , ,

Story by Sarah Murphy Robertson

Acme Ice House in Seacrest has done it again. Wednesday November 19th’s installment of “Food Fights” showcasing local 30A chefs cooking head to head (with three mandatory secret ingredients and only an hour’s time!), was overflowing with creativity, talent, and entertainment.

Eager guests poured into the warm, inviting doors of Acme, ready to enjoy the festivities and generous with their donations to the sponsored charity, Food for Thought. The room filled with the buzz and energy from supporters of both chefs. This month’s contestants were Chef William Wiehl of Restaurant Paradis and Chef Gregg Smith from The Pearl. It was quickly dubbed “The Battle of Rosemary Beach” as the prep gloves went on.

Chef Will's third dish of the evening.
Chef Will’s fourth dish of the evening.

Surprised and enthusiastic murmurs were audible as the chef’s secret ingredients were revealed. Not for the food unadventurous, they were: duck confit, aged goat cheese in the Morbier style, and dried mullet roe. Just like mama never made!

As the chef’s began their challenge, Acme passed appetizers highlighting the secret ingredients to the guests. They included deviled eggs using the mullet roe, puff pastry topped with apples and aged goat cheese, and quesadillas with the duck confit. Tasty signature drinks were also flowing: a Cosmopolitan made with New Amsterdam Citron, Cointreau, lime and cranberry juice and a Manhattan with Ridgemont Reserve Bourbon, sweet vermouth, and bitters. Providing attentive, excellent service, the Acme Staff seem to be having as much fun as the crowd.

Along with John Certo, Owner and Chef of Andy’s Flour Power in Panama City Beach and Denise Crider, Culinary Director at Gulf Coast State College, I was privileged to enjoy and assess the dishes created by these two highly talented chefs.

Chef William started with a version of hummus – a Mediterranean style dip including two of the secret products: the roe and the aged goat cheese. The dip was airy and light and a nice start to the meal. Next, he served us a salad made up of ribbons of carrot and zucchini as well as the thinly sliced roe, and dressed with a dreamy lemon-thyme vinaigrette. It was crisp, sweet, bright and well-seasoned. Chef William’s last dish was another star: the duck confit atop a hash of roasted carrots, potatoes, and pork belly and a sweet and tangy reduction complimenting the vegetables and duck expertly.

Chef Greggory's first dish of the night.
Chef Greggory’s first dish of the night.

From Chef Gregg’s corner of the kitchen first appeared a homemade flatbread pizza: straight from Acme’s wood fire oven. The tender yet crispy crust was topped with aromatic caramelized onions, basil pesto, goat cheese and pulled duck meat. I mused that if offered on a menu, I would order this pizza combination again and again as the gourmet pie’s flavors melded so harmoniously. Chef Gregg also created the judges’ favorite dish of the night: his version of a Shepherd’s Pie. The duck was nestled in a ragout of vegetables with complex, rich flavor. It was hard to believe this plate was executed in just an hour’s time.

After a thoughtful deliberation including a lively debate, we came to a consensus and deemed Chef William Wiehl from Restaurant Paradis the champion! He was ecstatic and his friends and family swarmed him with high-fives and hugs of congratulations.

Follow us at 30afoodandwine.com to find out which two chefs will duel in January’s Food Fights contest! While enjoying watching them duke it out, you’ll be the real winner!