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45 Central Wine & Sushi Bar

45 Central Square,
Seaside, FL 32459
850-231-7327

fortyfivecentral.com

A wine and dine bar

SEASIDE – A well-appointed wine bar tucked into Seaside’s charming town center, 45 Central Wine
Bar is another 30A masterpiece from chef and owner, Jim Shirley. This Wine Spectator
award-winning restaurant is an intimate gathering spot for lingering to enjoy exclusive
vintages and imaginative fare including sushi, small plates, and weekend brunch.

Wine Spectator’s restaurant awards recognize those who offer a wide variety of
selections and pair beautifully with their set cuisine. To qualify for an Award of
Excellence as 45 Central has, wine lists must include at least 90 selections from an
assortment of quality producers. 45 Central offers 135 at a moderate price point and its
strengths include California wines.

Ever-changing with availability and seasonality, the dining menu at 45 Central is a
spectrum of selections, all expertly suited for the wine they pour.

Classic companions to wine, the cheese plate and the charcuterie platter are carefully
chef-chosen to include a rotating array of artisanal cheeses and delicious cuts of
boutique meats.

Creative twists like a queso skillet made with melted brie and fontina, and an Asian-
inspired Caesar salad punctuated with Miso, further shows the chef-driven. Vegetarian
options are also not your standbys. They include a hummus trio of black-eyed peas,
edamame, and chickpea dips; seasonal veggie sushi roll; or their Kale Maharaja – a
stewed kale dish comprised of braised onions, tomatoes, and punchy Indian spices.

45 Central’s sushi is another popular guest favorite. Bringing bold flavor and heat, their
Afterburner Roll is made with spicy tuna, avocado, freshly sliced jalapeño pepper and
finished with Sriracha chili sauce. Make sure to order alongside a crisp and cooling glass
of white.

And while known for rolls crafted from Gulf seafood, Shirley never stops innovating.
Sushi comprised of filet mignon with a red wine demi glace is perfect for pairing with a
Cabernet, and a duck confit roll was made for accompanying a glass of Pinot Noir.

“I like using form but mixing flavors,” he explained. “I’ve been playing around with
porcini mushrooms and sundried tomatoes for a sushi with an Italian influence,” he
shared.

Shirley also hails the talents of Joyce Russell, the master chef behind their much-craved
paella.

“She worked hard to help get the recipe right. We vary up the sausages and it makes for
a really great paella,” he explained. This festive dish is offered on Wednesday and Friday
nights. By 5 p.m. the cooking has begun and the smells wafting through town will lead
you straight to 45 Central.

Weekends in Seaside are ideal for brunching and they offer a great one at 45 Central
between 9 a.m. and 2 p.m. every Saturday and Sunday. The brunch menu changes
slightly with the seasons, but as Chef said, they make sure all the bases are covered,
from crispy waffles to fresh fruit parfaits. And what is brunch without a bubbly mimosa?
Try them here with orange, grapefruit, or mango juices.

After relaxing and delighting in creative sips and bites, guests can leave with the wines
they’ve discovered. All labels are available for purchase by the bottle (or the case) thus
making those new favorites ones easily revisited again. Open seven days a week, 45
Central is raising the bar for wine aficionados, foodies, and everyone in between.

45 Central Square is appropriately located at 45 Central Square in Seaside. Phone
them at 850-231-4545 or visit online at www.fortyfivecentral.com. Open weekdays 2
p.m. to midnight and weekends 9 a.m. to midnight.

Seaside Bud Alleys Pizza Bar 30a food and wine

A Chef’s Holiday Traditions

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Story by Sarah Murphy Robertson

The holidays are all about indulging in the delicious, decadent food of our families’ traditions. Chef Derek Langford of Bud & Alley’s graciously shared some holiday memories and an especially celebratory recipe to enjoy this season.

Chef Derek Langford - Chef de cuisine - Bud and Alley's Pizza Bar
Chef Derek Langford – Chef de cuisine – Bud and Alley’s Pizza Bar

Chef Langford grew up in North Georgia, in a town called Winder just outside of Athens. His family has always been very tight-knit and therefore always enjoyed holiday dinners collectively. As he said: “it was a time when we could all just settle down and be together.” The centerpiece of these meals was a bird and there were also root vegetables from the garden on the table.

These memories of food binding and bonding folks is what made Derek actually want to pursue a culinary career. He began working in kitchens as well as on a few farms in north Georgia, bringing him closer to the seasonality of food and helping him understand and respect where all our food comes from.

Chef Langford likes this recipe for the wintertime. The vegetables and pomegranate dressing go great with fish, poultry and lamb but are especially festive with roasted duck.

Roasted Duck with Winter Vegetables and Pomegranate Dressing

Preparation for the Duck:
• 4 1/2 pound duck
• 1 orange cut into wheels
• 1 apple cut into wedges
• 2 sprigs of rosemary
• Salt and pepper

Season the duck inside its cavity with salt and pepper. Stuff the duck with the orange, apple, and rosemary. Using kitchen string, truss the duck’s legs closed. Place on a roasting rack in a roasting pan. Preheat oven to 425 degrees. Place duck into oven for 10-15 minutes until a golden color. Reduce the heat to 350 degrees and cook the duck to a medium rare. This will be about 45 minutes or until the juices in the fattiest party of the duck is a pale rose color. Let rest for 10 minutes before carving.

For Vegetables:
• 6 parsnips peeled and quartered
• 6 carrots peeled and quartered
• 20 Brussels sprouts cut in half
• 3 turnips peeled and cut into wedges
• 3 sprigs of thyme
• 4 bay leaves
• Olive oil, salt, and pepper

Toss the vegetables in olive oil to lightly coat them. Add the thyme and bay leaves. Season with salt and pepper. In a 350 degree oven roast the vegetables for about 15 minutes or until the vegetables have a light caramel color.

For the Dressing:
• 1 pomegranate
• 1/4 cup sherry vinegar
• 1/8 cup tupelo honey
• 1 cup olive oil
• Salt and Pepper

Clean the pomegranate by cutting it in half and hitting the hull with the back of a spoon over a mixing bowl to remove the seeds. Discard the hull once seeds are removed. Combine the pomegranate seeds with the sherry vinegar and tupelo honey and then slowly whisk in the olive oil. Season with salt and pepper to taste.

To Finish:
Toss the vegetables with the dressing. Finish them with chopped parsley and chives if you desire. Enjoy every bite and every moment together with those you love most.

Signature Event Seaside Fourth Course 30a food and wine

Reserved Seating

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Story by Sarah Murphy Robertson

We are excited to announce a new way of fine dining on 30A. While our area’s many restaurant options are abundant, vacationing and special occasions often call for other exclusive culinary experiences. 30afoodandwine.com is collaborating with one of the area’s premiere chefs, Christopher Holbrook, to design incredible private dinners for up to 12 guests. These Signature Events will offer menus with a Gulf to Table theme; highlighting our area’s fresh coastal seafood and beautiful locally grown produce.

The first Signature Event was held in Seaside on November 17th and it was an exquisite experience from start to finish.
Wonderful wine pairings and a keenly decorated ambiance were further enhanced by Chef Holbrook’s expertly prepared five course meal and the evening was a great success.

The setting for 30afoodandwine.com's first Signature Dining Event in Seaside
The setting for 30afoodandwine.com’s first Signature Dining Event in Seaside

With conversation and wine flowing, Chef Christopher introduced himself to the guests and conveyed his passion and philosophy for creating menus using our locally sourced products. He then presented us with an amuse bouche of Coconut Curry Lobster Bisque served in a shot glass and served with a lobster tempura skewer. The soup was rich and creamy and the bite of crispy sweet lobster perfectly battered and seasoned.

Coconut Curry Lobster Bisque, Lobster tempura skewer.
Coconut Curry Lobster Bisque, Lobster tempura skewer.

Next was the first course. Chef Christopher was excited to share the steps for the components of his Triggerfish Crudo with Watermelon. Lovely, crisp watermelon is soaked with vanilla bean and pressed to create a denser bite. While the delicate flavor of the fish comes through, his dish is also complex – complimented with swirls of heat, acid, and herbs using habanero oil, lime, red onion and basil.

Triggerfish Crudo with Fresh Pressed Vanilla Bean Watermelon - Habanero Oil, Meyer Lemon Zest- Thai Basil & Lime Supreme
Triggerfish Crudo with Fresh Pressed Vanilla Bean Watermelon – Habanero Oil, Meyer Lemon Zest- Thai Basil & Lime Supreme

The unique second course had the table buzzing with excitement. Fresh made sushi – known as the Boudreaux Roll – was made up of blackened grouper, cream cheese and crawfish. It was served alongside a quail egg sake shooter. The chef explained how he simmered ginger beer and sake to produce the warming, spicy shot. The quail egg when added becomes slightly poached. With bemused smiles we eagerly sampled the dish and found they played beautifully off each other: cold and hot, rich and zingy , sweet and spicy. This was a fun course and got the whole table talking.

Boudreaux Roll- Blackened Grouper Cheek & Crawfish - Quail Egg Sake Shooter
Boudreaux Roll- Blackened Grouper Cheek & Crawfish – Quail Egg Sake Shooter

Before long we were rewarded with yet another gem. The third course was a crab cake fashioned with copious amounts of smoked crab meat, served with a New Orleans’ styled spicy remoulade and a dragon fruit, mango and star fruit salsa. Again, the balance of textures and flavors on this dish were impeccable.

Smoked Crab Cake NOLA Remoulade - Dragon Fruit Salsa with Starfruit
Smoked Crab Cake NOLA Remoulade – Dragon Fruit Salsa with Starfruit

As the crab cake was a heavier course, Chef Chris’s next plate of Seared Local Black Pepper Tuna with mozzarella, heirloom tomatoes, pancetta and basil and an aged cherry balsamic was gentler while still being full of bright and fresh flavor. The tempo and pace to our meal was as skillfully crafted as the food itself.

Seared Local Black Pepper Tuna-Burrata - Heirloom Tomato, Pancetta, Basil and aged Cherry Balsamic
Seared Local Black Pepper Tuna-Burrata – Heirloom Tomato, Pancetta, Basil and aged Cherry Balsamic

For our last course we were rewarded with a dessert that wowed the whole table. Angel food cake was griddled into French toast and layered with peppery, macerated raspberry compote and a raspberry chocolate truffle ice cream. This dish was rich, comforting yet also refined; a real masterpiece.

Angel Food Cake French Toast - Raspberry Compote with Raspberry Truffle Ice Cream
Angel Food Cake French Toast – Raspberry Compote with Raspberry Truffle Ice Cream

With personal access to one of 30A’s most talented chefs, a menu showing tons of range, creativity and technique and delicious wine pairings for every course, these Signature Events will impress and delight from every angle.

The next event is February 7th, 2015 in Seaside and registration is available via invitation only. So sign up for 30afoodandwine.com’s newsletter to receive information on how to reserve your seat to this coveted dining experience! Reservations are on a first come, first serve basis and will book up quickly.

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Signature Dining Event- Seaside 2014- Photo Gallery

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Free Red Wine HD Background 250x150

Win Tickets to Seeing Red Wine 2014

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Did you know that Fodor’s named the Seeing Red Wine Festival in Seaside Florida as one of its Top 10 “can’t miss fall wine festivals?”

This year, Seeing Red Wine is partnering with the Destin Charity Wine Auction Foundation to bring one of the areas top events to Seaside the weekend of November 6-9th.

The Grand Tasting on Saturday afternoon is currently sold out….but you can enter to win 2 tickets courtesy of 30afoodandwine.com. Just enter on Facebook and we will draw the winner the week of the event.

To purchase tickets to any of the other events during the Seeing Red Wine Weekend, please check out all the festivities here.

CHef Christiopher Holbrook

School of Thought

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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.

One of Chef Christopher's Signature dishes.
One of Chef Christopher’s Signature dishes.

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.

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Great Southern Cafe

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83 Central Square
Seaside, FL 32459
850-231-7327
www.greatsoutherncafe.com

Proving it’s worth the wait

Ask anyone where to dine in South Walton and most will offer the same suggestion: The Great
Southern Café. The first in Jim Shirley’s local restaurant endeavors, Seaside’s Great Southern is
well worth the wait you may encounter upon arrival. Everyone wants a seat at the table, and
it’s the combination of sumptuous menu offerings and the restaurant’s ability to offer both a
quiet date night as well as a lively get-together that makes it able to stand the test of time, a
favorite year after year for residents and visitors alike.

Great Southern opened in 2006 and hasn’t seemed to slow for a moment since.

“Our crew at Great Southern makes sure you feel at home, and proven fresh Southern comfort
food makes you think of us when you are away,” Shirley said of his eatery’s success. Luckily, the
hankering for Great Southern fare can be satisfied at any meal, with breakfast, lunch and dinner
available every single day of the year. Located smack dab in the middle of Seaside’s picturesque
town center, the restaurant is ideal for delicious cuisine with friends, happy hour meetups with
groups, and special nights out with that certain someone.

A great start

The breakfast menu has something for everyone, including a veggie frittata (made with fresh
eggs, zucchini, yellow squash, red onion, and red pepper), grits and grillades (with slow-roasted
beef in a natural rich wine broth on a bed of Gouda cheese grits), avocado toast (topped with
two eggs your way or with West Indies marinated jumbo lump crab), or five different kinds of
Benedict, including a fried green tomato benedict and corned beef hash benedict.

Traditional breakfast favorites are also available, though they are anything but ordinary, such as
biscuits and gravy or a pancake plate (with vanilla pancakes, scrambled eggs and choice of
breakfast meat). And, of course, no Great Southern breakfast is complete without an order of
beignets and a Bloody Mary (made with horseradish, spiced beans and pickled okra, available
with or without vodka).

The lunch bunch

Jimmy Buffet’s song “I Wish Lunch Could Last Forever” may very well have been inspired by the
menu at Great Southern. Even appetizer items could quickly become a very satisfying meal,
such as a baked oyster trio (Acadian, Rockefeller and Bienville styles), Duck Calls (duck confit,
poblano, onions, peppers, tomatoes and crisp wrapper with Billy’s Spicy Mustard and pepper
jelly), and Soul Rolls (Shirley’s favorite menu item), made with chicken, collard greens, crisp wrapper, peach chutney and Creole mustard-horseradish. Don’t forget to celebrate your true Southern side with a side of frog legs.

Entrée items quickly induce hunger pangs, including ginger chicken (with horseradish-spiked
marmalade, or Jezebel sauce as it is called at GSC), balsamic salmon (with balsamic glaze, feta-
caper relish, sautéed green beans and mashed potatoes), and even a surprisingly satisfying
vegetable plate, with your choice of four Southern sides and a corn muffin.

A ‘Quick Bites’ menu rounds out the lunch offerings, with such favorites as pimento cheese
(served with warm pita wedges), and a West Indies crab martini, made with jumbo lump
crabmeat, tomato and avocado.

An evening feast

The dinner menu glistens with flavorful choices, including the much-loved Grits a Ya Ya
(blackened shrimp, sauté of Applewood-smoked bacon, spinach, Portobello mushrooms, and
cream served on a bed of smoked Gouda cheese grits).

“’Travel and Life’ called Grits á Ya Ya the best Southern dish in Florida,” Shirley said of his
restaurant’s most glowing review.

For something even heartier, there’s the bacon-wrapped filet mignon (served with mashed
potatoes and sautéed green beans), or mac and cheese with bacon and shrimp (with Havarti,
aged cheddar and grand cru cheeses). Salads that serve as full meals are also available,
including a balsamic grilled salmon and a Caesar salad with blackened shrimp.

A hearty wine list, draft beer selections, and fully stocked cocktail menu complete the
experience. A kids' menu – with choices such as shrimp (grilled or fried), cheeseburger, or
breaded chicken fingers – is sure to satisfy even the pickiest of palates.

The Great Southern Café is located at 83 Central Square in Seaside, and reservations are not
accepted. Breakfast is served each day from 8 a.m. to 10:45 a.m., lunch from 11 a.m. to 4 p.m.,
and dinner from 4 p.m. to “at least 9:30 p.m.” More information can be found by calling 850-
231-7327 or by visiting www.thegreatsoutherncafe.com.

 

Seaside Bud Alleys 30a food and wine

Bud and Alley’s

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2236 E County Highway 30A
Santa Rosa Beach, Florida 32459
850-231-5900
www.budandalleys.com

bud and alleys crab cakes 30afoodandwine

30a’s Restaurant Pioneer

Story by Phil Heppding Photos courtesy of Gerald Burwell On a brisk February afternoon, we had the privilege to spend a few minutes with Dave Rauschkolb, founder of Bud & Alley’s Restaurant in Seaside, Florida. Much has changed in the 30 years since Rauschkolb and his business partner, Scott Witcoski stopped in Seaside on their […]

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Seaside Bud Alleys Pizza Bar 30a food and wine

A Chef’s Holiday Traditions

Story by Sarah Murphy Robertson The holidays are all about indulging in the delicious, decadent food of our families’ traditions. Chef Derek Langford of Bud & Alley’s graciously shared some holiday memories and an especially celebratory recipe to enjoy this season. Chef Langford grew up in North Georgia, in a town called Winder just outside […]

Read More

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