ROSEMARY BEACH – Havana Beach Bar & Grill is hosting a special Valentine’s Day dinner Sunday, Feb. 14 from 6 to 10 p.m. Toast to your special someone with a three-course, prix-fixe menu and live piano entertainment. $125 per person; sales tax and gratuity not included. Reservations are required at 850-588-2882.
ROSEMARY BEACH – The Courtyard at Pescado will be having a Wine and Food Tasting hosted by Breakthru Beverage on Wednesday, Feb. 10 from 6 to 8 p.m. with Advanced Sommelier John Ramsey. Guests will enjoy light bites and excellent wines while learning about the varietals from an expert.
Tickets are being offered at $75 plus tax. Guests are encouraged to email Events@thelcrg.com to purchase tickets right away, as this event is expected to sell out very quickly. Send in your name, number and how many people will be attending.
Pescado Seafood Grill & Rooftop Bar
74 Town Hall Road, Suite 4B,
Rosemary Beach
850-213-4600
www.rooftop30a.com
By Pam Windsor
ROSEMARY BEACH – With an exceptional menu prepared by noted Chef Ken Duenas and a spectacular view of the Gulf of Mexico, Pescado Seafood Grill & Rooftop Bar offers a dining experience like no other.
The Rosemary Beach restaurant welcomes a dinner crowd of 18 and older with seafood entrees (Pescado is the Spanish word for fish), as well as a wide variety of other unique dishes. Duenas – who is also one of the restaurant’s owners – grew up learning to cook from his grandmother, then expanded his skills by working in kitchens all over the world. He enjoys creating new and exciting entrees for daily and weekly specials, but also keeps “guest favorites” on the menu year-round. One of the most popular is his Whole Cantonese Lobster.
“It’s a 2.5-, 3-pound Maine lobster deep-fried and served with Yakisoba noodles and Asian vegetables,” he explained. “It’s one of our best-selling shareables.”
His Chef’s Feast also has guests coming back again and again.
“This comes from something my grandmother cooked when I was a kid,” he recalled. “It’s four or five dinners combined into one. You start with red rice underneath, then whole-grilled fish, shrimp, clams, mussels, shrimp fritters, Chorizo sausage.”
In addition to those shareable dishes for the table, his menu offers a wide range of individual options.
“We also have small plates. I try to keep everything on the menu from lamb to short ribs to pork belly to scallops, octopus, and more,” he said.
Duenas works closely with Sommelier Doruk Gurunlu to pair each dish with the perfect wine. Pescado is the only restaurant in the area with a full-time sommelier. This allows guests to consult with an expert on what to drink with dinner.
“I’ll make a dish and Doruk makes suggestions at the table,” he explained. “For example, a lot of Asian food goes better with sweeter wine and a lot of people don’t understand that. They’ll try the sweeter wine with the food and find they complement each other very well.”
Gurunlu travels all over the U.S. and to France, Spain, and elsewhere to seek out new wines and add to Pescado’s extensive wine list.
“Most people tend to drink American wines,” Gurunlu said. “They like them and are often more familiar with them. I enjoy traveling to the different wine regions and getting the chance to bring back and introduce European wines here.”
He also creates wine flights to try with some of the restaurant’s specialty desserts. Pescado goes beyond what most restaurants offer when it comes to pairing wine with dessert, adding yet another level to making sure guests have a unique dining experience.
“If I can make someone’s night memorable, that’s a good night,” Gurunlu said.
Making sure each guest has a memorable dining experience is a top priority for everyone at Pescado. Duenas also checks in with guests at the table to make sure they’re enjoying themselves.
“From the minute you get off the elevator and see that view, we want you to enjoy the experience. Then when you sit down and start drinking and having a good time with your friends and family, then begin eating, we want the experience to get better and better,” he said.
While Pescado caters to the over-18 crowd for dinner, it does welcome people of all ages for Sunday brunch. Those hours are 10 a.m. to 1 p.m. year-round. And while the Raw Bar is also available during dinner, on Sundays, guests can enjoy it from 1 to 4 p.m. (between brunch and dinner).
Pescado is located at 74 Town Hall Road, Suite 4B, Rosemary Beach. During the season, the restaurant is open daily from 4 to 10:30 p.m.; the bar is open daily from 4 to 11 p.m. (11:30 on Friday and Saturday). Reach them by phone at 850-213-4600 or call 850-250-3806 to make reservations – which are highly recommended. Pescado is online at www.rooftop30a.com.
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.
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.
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!
Story by Sarah Murphy Robertson
They say fish is brain food, which is just what Chef Christopher Holbrook of Signature Catering of 30-A anticipates our new Gulf to Table events will ultimately serve up. When asked what these dinners will bring to 30A, he was quick to answer: “Education for the consumer. Our menus will highlight lesser-known fish; providing a platform for helping both local fishermen and our area’s ecosystem.”
Chef Christopher is excited for these private meals to provide one-on-one dialogues on fishing practices in our area. He is well-versed on the many factors driving the popularity of specific fish, and is ready to bring his knowledge to his diners’ culinary repertoires.
His Gulf to Table menus will emphasize a balanced progression; keeping it fresh and straightforward. “To me, the fish is the star and so that will always be my first focus” promises the chef. While his career’s spanned decades and time zones, most recently he notes his role in encouraging healthy lifestyle choices. His clients are health conscious but also food-savvy. He strives to push his food’s creativity, while also keeping them fit.
And, what is fine dining without exquisite wine? All of the signature event meals will offer unique pairings personally fashioned by 30afoodandwine.com’s partner, Chan’s Wine World. Guests should expect the unexpected and be ready to find some new favorites.
Informing diners, supporting local fishermen, improving our ecosystem, eating healthily…all while enjoying mouthwatering dishes and wine? Sounds like a pretty smart move!
Gulf to Table Signature Events with Chef Christopher at the helm can be reserved through 30afoodandwine.com. The inaugural meal will be held Saturday November 8th. For tickets please call 850.687.3776 or email phil@ecconciergeservice.com.
63 Main Street
Rosemary Beach, FL 32461
850-588-2882
By Lauren Sage Reinlie
ROSEMARY BEACH – Todd Rogers, executive chef of Havana Beach Bar & Grill, had worked in five-star resorts and restaurants all across the country when he packed up his family and moved to South Walton over six years ago.
It wasn’t hard for him to leave behind the bustle of big cities.
“I always say you should work where you love to live,” the 60-year-old Rogers said recently. “The 30A area is just such a beautiful place, it’s so unique. All the beaches and quaint little towns. I have lived in big cities like Atlanta and Houston, but really I prefer this.”
The attraction of a place with a small-town feel likely comes from Rogers’ formative years, growing up on a small farm in West Virginia, farming and gardening and above all cooking alongside his grandmother. They gathered fruits and vegetables for jams and jellies. They baked biscuits and gravy, collected eggs from the chicken coop.
“It took all day, but you didn’t have phones and televisions and everything that took all your time,” Rogers recalled. “You made food, you lived to eat.”
When he was 16 a chef at a nearby country club took him under his wing. He went to college and studied business at his dad’s request, but shortly after he was accepted to the Culinary Institute of America in New York City. He was the first of his family to move away from home — to one of the biggest cities in the country, no less.
“It was a little bit of a culture shock,” Rogers recalled.
His cooking journey has taken him all across the U.S., but the passion his grandmother helped stoke at such a young age has never waned.
He brought it to Havana Beach where they cook, as he says, the “old-fashioned” way. Everything is made by hand.
Sauces begin with roasting bones and caramelizing vegetables.
“There are just so many things you can buy this day and age so people say ‘why would you spend three days making demi-glace?’ Because it’s how you should do it,” Rogers said. “It’s not just a TV show where you make four courses in 30 minutes. It takes a lot of care and pride and passion to create great food.”
It also takes consistency, a strive for perfection and a tight-knit staff who share the same the values.
Rogers and his staff practice and perfect all their recipes from the shrimp and grits or Delmonico filet mignon to their expertly crafted avocado BLT.
Rogers enjoys teaching new cooks, sharing classical cooking techniques and tips he’s learned along the way.
“A lot of the older chefs kind of hold their recipes and techniques close to their chests,” Rogers said. “I believe in the other way: teaching everyone around you what you know and helping the young people who want to move up and learn something new.”
The farm-to-table food Rogers grew up with is also present at Havana Beach.
Almost everything Rogers serves comes from along the Gulf Coast: oysters, shrimp, grouper, snapper and flounder from Apalachicola Bay and the Gulf of Mexico; organic chickens from Bonifay, Florida; peppery, farm-fresh arugula, micro-radishes, micro-sorrel and other micro greens from a hydroponic farm about an hour north of the restaurant.
A truck from New Orleans stops at small family-run farms in Mississippi, Alabama and Florida along the way.
“It’s kind of like a market on a truck coming right to your back door,” he said.
Havana Beach Bar & Grill features a main dining area, a veranda with outdoor seating, a roof deck patio with views of the Gulf and a large, hand-carved mahogany bar with one of the largest bottle collections in South Walton.
Rogers says he doesn’t plan to stop working anytime soon.
“I always like to say I’m self-employed. I just find someone to pay me to do what I love.”
Havana Beach Bar & Grill is located at The Pearl Hotel, 63 Main Street in Rosemary Beach. The restaurant is open daily from 8 a.m. to 2 p.m. for breakfast and lunch, and 5 to 9 p.m. for dinner. The bar is open from 9 a.m. to 10:30 p.m. Call 850-588-2882 for more information.
By Lauren Sage ReinlieMarch 21, 2021ROSEMARY BEACH – Todd Rogers, executive chef of Havana Beach Bar & Grill, had worked in five-star resorts and restaurants all across the country when he packed up his family and moved to South Walton over six years ago.It wasn’t hard for him to leave behind the bustle of big […]
ROSEMARY BEACH – Havana Beach Bar & Grill is hosting a special Valentine’s Day dinner Sunday, Feb. 14 from 6 to 10 p.m. Toast to your special someone with a three-course, prix-fixe menu and live piano entertainment. $125 per person; sales tax and gratuity not included. Reservations are required at 850-588-2882.
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 […]
66 Main Street
Rosemary Beach, FL 32461
850-231-0550
www.edwards30a.com
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.
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
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.
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.
82 Barrett Square
Rosemary Beach, FL 32461
850-534-0400
www.restaurantparadis.com
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 […]
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 […]