Platinum Partners

66 Main Street
Rosemary Beach, FL 32461
850-231-0550
www.edwards30a.com

Welcoming the lunch bunch

By Michelle Farnham

ROSEMARY BEACH – Edward’s Fine Food & Wine has always been a go-to hotspot for dinner along 30A, but co-owners Christy Spell-Terry and Rick Spell realized they were missing out on the chance to offer their fare to the daytime crowd.

General Manager Jimmy Berry was thrilled when he and his staff got the go-ahead to expand service to lunch hours this spring.

“We have a lot of foot traffic going by during the day, we’re a couple hundred feet from the beach, all the other restaurants were always busy, and I felt like we had an opportunity to offer a different kind of menu,” Berry said.

He pointed to the three seating areas Edward’s offers, including the air conditioned indoor dining room, the pergola-covered courtyard with fan, and street-side bistro tables.

“It’s gone really well. We’ve had nothing but good opinions about the menu, and we hired a few more people which is nice for the local economy,” Berry added.

That new lunch menu was a collaboration between Executive Chef Josh Smith – who is starting his fourth season with Edward’s – and fellow chef Erik Kellison, formerly of sister restaurant Grits & Grind.

“Whenever we plan menus, we talk to the front of the house, we talk to guests, to get as much feedback as we can so we can tap into what people are liking now,” Smith said. “We knew we were going to start doing lunch as the weather started to warm up a bit, so we wanted to do some lighter dishes.”

Smith said they are always seafood-heavy at Edward’s, and that continues to be a major part of the new offerings. Keeping the menu varied enough that they served something the whole family could enjoy was important, but could still be the ideal spot for something like a ladies’ lunch, too.

New to the table

Looking over the new dishes, Smith is especially proud of the grilled salmon and wakame wrap, with its Napa cabbage slaw, red bell pepper, jalapeño and spicy mayo.

“That’s a play on a dish I created a few years ago for dinner and we modified it for the lunch crowd,” Smith admitted. “In the spring and the summer, we often do a yellowfin tuna with that similar Asian slaw, but I thought if we did this with salmon and incorporated it into a wrap, it could turn out really well and it has.”

All the sandwiches – which also include the steakhouse burger, hot roast beef and cheddar, and chicken salad croissant, are served with choice of greens or Smith’s house-made potato chips that are a celebration of all things potato and salt.

The kitchen is taking advantage of mango and citrus for their famous jumbo lump crab cake, served as a salad atop greens. Other salads include the seared yellowfin tuna, kale Cobb salad, and local arugula.

Smith knew they would be remiss if they didn’t capitalize on their dinnertime grouper entree, transforming it into a grilled sandwich with house-made pickles for the daytime diners.

“The quality of the fish is so great, it’s unparalleled,” he admitted.

Kick the meal off with marinated crab claws, spicy smoked fish dip, frites and steakhouse aioli, crispy Brussels sprouts, or deviled eggs with applewood smoked bacon.

From the lunch entrees menu, find the simply grilled grouper, chicken Provencal, and the shrimp and grits.

You can’t discuss Edward’s and not mention the extensive wine list, which offers something for every price point.

“Our wine list is very reasonable, and of course we have some high-end bottles if guests prefer,” Berry said. “We do a nice beer and eventually we’d like to add liquor.”

Although the restaurant does not take reservations per se, Berry and his team are happy to make arrangements for big events.

“I recently discovered a lot of people didn’t think we’re available for special events, but we are,” he added.

Edward’s Fine Food & Wine is located at 66 Main Street, Rosemary Beach, serving lunch Wednesday to Sunday from 11 a.m. to 3 p.m. The dinner menu continues to be served starting at 5 p.m. daily. Tables are seated on a first-come, first-served basis. Visit them online at edwards30a.com or call 850-231-0550.

 

38 Main Street
Rosemary Beach, FL 32461
850-624-4121
www.lacrematapas.com

Food Menu     Drink Menu    Chocolate Menu

Passport to Spain

By Liesel Schmidt

ROSEMARY BEACH – For the people of Spain, food is an important part of the culture. They savor it, celebrate it, and linger over it. It’s a point of passion, and that passion is evident in its bold flavors. Naturally, Spanish cuisine is inspirational to a great many chefs who have come away from its kitchens forever in the thrall of its charms, bringing with them dishes that capture its unique essence.

It was with that vision in mind that La Crema Tapas & Chocolate originally opened in Rosemary Beach in 2009. Building on the concept of tapas and chocolate shops that have become such a popular part of the food scene in Barcelona and Madrid, the menu features an array of small plates, decadent chocolate desserts and drinks, as well as a carefully curated selection of fine wines.

Under the talent of chefs Eric Bartholomew, Alex Gomez, and Ricky Voelz, the kitchen at La Crema creates beautiful dishes that honor the spirit and traditions of Spanish cuisine, taking their guests on an epicurean journey with every item on the menu. A chef for 17 years, Chef Eric serves as a consultant at La Crema while also holding the title of executive chef at La Cocina.

The lead position, however, it taken by Chef Alex, whose five years at the restaurant have proven his chops and his ability to run point. Possessing a keen eye for detail, he ensures that everyone is set up for a successful service and checks each dish before it leaves the kitchen. Chef Ricky is a more recent addition, having joined the team two years ago; but his drive and determined work ethic have made him invaluable.

Together, the three execute the menus designed by Chef Eric and regularly create entrée and dessert features using fresh seasonal ingredients.

“Their leadership and experience keep the kitchen running smoothly, even on the busiest summer nights,” said Christy Spell-Terry, who co-owns the restaurant with her father, Rick Terry, under the Spell Restaurant Group.

Sweets and savories

The reason for those busy summer nights is, of course, the food being created by those three talented minds. Featuring yellowfin tuna, hibiscus, fresh avocado, and serrano pepper marinated in citrus, the Ceviche may well be considered Chef Eric’s signature dish and has been an incredibly popular part of the menu. The fresh spin on the Peruvian classic is a “must try” dish and is in good company with some of their other guest favorites – among them, the Brussels Sprouts, Serrano Wrapped Figs, Enfuego Chicken, Chocolate Fondue, Classic Cookies served with milk, and Hot Chocolate Molten Cake. Unlike many restaurants, they put as much emphasis on creating magic with their sweets as they do with their savories.

Naturally, that translates into success – as does their use of the best ingredients available.
“All of our dishes are made from scratch, using as many locally sourced ingredients as possible,” said Spell-Terry. “Serving small plates means that there is no room to hide mistakes. Each plate must come out perfect!”

Equal attention is paid to the wine selection, offering guests an impressive list that has been chosen to pair perfectly with the flavors on the menu.

“The wine and the chocolate would probably tie for what people love most,” said Spell-Terry. “However, none of it would be possible without the attentive service our staff provides. The goal of everyone in the restaurant, both front- and back-of-house, is to make each guest’s meal memorable.”

La Crema Tapas & Chocolate is located at 38 Main Street, Rosemary Beach. Open daily 9 a.m. to 11 p.m.; no reservations accepted. For more information, call 850-534-3004 or visit www.lacrematapas.com.