30a food and wine

February 25, 2021

From the publisher: Returning the favor

By Phil Heppding
Feb. 25, 2021
From the Spring 2021 Food & Wine Guide for South Walton

What a difference a year makes! This time last year, we had just published our spring issue and were hopeful that news of a global pandemic wouldn’t come to our shores here in South Walton. A busy spring break season was cut short and locals found school canceled for the remainder of the school year, shortages of toilet paper and hand sanitizer on shelves, and our favorite restaurants shuttered with an unknown future before us.

Fast forward a year and we have added new terms to our vocabulary like “flatten the curve,” “community spread,” and “social distancing,” to name a few. While 2020 claimed millions of businesses across the country, South Walton has shown tremendous resilience. Although the struggle still exists for many of our neighbors and their businesses, we are blessed that for the most part, we are open for business here in South Walton.

This issue also marks the fifth anniversary of the Food & Wine Guide for South Walton. We are humbled at the support we have received over the years from our readers and advertising partners alike. What started out as a blog focused on the food, wine and chefs of South Walton has turned into the only food and wine print magazine specifically devoted to our area.

So this issue, please check out the pandemic response story on page 8. And also this year I’d like to ask a favor. Please review the restaurant guide in the back of the magazine (pages 74-81) and use it when planning your date nights, girls nights out and when you just want to try something new.

And finally, the owners and staff of our restaurants have done a remarkable job in adapting to ever-changing guidelines from state and local governments on a moment’s notice. They have shown tremendous patience and grace as they welcomed us back to some sense of normalcy. Let’s do our part to return the favor in 2021.

Bon appétit!

Phil Heppding
Publisher | phil@30afoodandwine.com

April 30, 2019

The St. Joe Company Announces Plans for a New First Watch Restaurant at Highway 98 and West Hewett Road in Santa Rosa Beach, Florida

Blog

Special contribution to 30a Food and Wine

WATERSOUND, Fla.–(BUSINESS WIRE)–The St. Joe Company (NYSE: JOE) (“St. Joe”) today announces an executed lease on a build-to-suit building for First Watch: The Daytime Cafe (“First Watch”) at the corner of Highway 98 and West Hewett Road in Santa Rosa Beach, Florida. This will mark the restaurant’s first Walton County location.

“We are excited to bring a restaurant concept like First Watch to Santa Rosa Beach,” said Dan Velazquez, Senior Vice President of Commercial Real Estate for St. Joe. “The area is experiencing growth in both full-time residents and tourist visitation and this highly-visible location is ideally suited for First Watch.”

First Watch’s restaurant concept offers made-to-order breakfast, brunch and lunch. It is the largest and fastest-growing daytime-only restaurant concept in the country. With over 320 First Watch restaurants in 25 states, this Santa Rosa Beach location adds to other Northwest Florida locations in Destin and in Panama City Beach.

“We are very excited to enter the Santa Rosa Beach market,” said Brad Dermond, First Watch Franchise Owner. “Our philosophy focuses on using the freshest ingredients to create unique menu items served in an inviting atmosphere with a focus on the customer experience.”

Plans call for construction to begin this summer with the restaurant expected to be opening for business in 2020.

Important Notice Regarding Forward-Looking Statements

This press release contains “forward-looking statements,” within the meaning of Section 21E of the Exchange Act, including statements regarding plans to develop a new First Watch and the timing of commencing construction of the new First Watch. These forward-looking statements are qualified in their entirety by cautionary statements and risk factors set forth in St. Joe’s filings with the SEC, including its Annual Report on Form 10-K filed with the SEC on February 27, 2019 as updated by subsequent current report filings as well as the following: (1) the ability of St. Joe to complete the planned project and (2) the continued interest of prospective customers of a First Watch in Santa Rosa Beach, FL.

About The St. Joe Company

The St. Joe Company, together with its consolidated subsidiaries, is a real estate development, asset management and operation company. The Company owns land concentrated primarily in Northwest Florida and has significant residential and commercial land-use entitlements in hand or in process. More information about the Company can be found on its website at www.joe.com.

About First Watch

First Watch specializes in award-winning, made-to-order Breakfast, Brunch and Lunch. A recipient of more than 200 “Best Breakfast” and “Best Brunch” accolades, First Watch offers traditional favorites, such as omelets, pancakes, sandwiches and salads, and unique specialty items like Quinoa Power Bowls, Avocado Toast and the Chickichanga. First Watch was recognized as one of TripAdvisor’s Best Restaurant Chains for 2019, one of Business Intelligence Group’s Best Places to Work in 2018 and as one of Nation’s Restaurant News’ 2017 Second 100 restaurant brands. First Watch is the largest and fastest-growing daytime-only restaurant concept in the United States with more than 375 restaurants in 32 states, including more than 320 First Watch restaurants and 50 The Egg & I restaurants and one Sun & Fork restaurant. For more information, visit firstwatch.com.

©The St Joe Company 2019. “St. Joe^®”, “JOE^®”, the “Taking Flight” Design^®, “St. Joe (and Taking Flight Design)^®”, are registered service marks of The St. Joe Company or its affiliates.

Contacts

St. Joe Investor Relations Contact:
Marek Bakun
Chief Financial Officer
1-866-417-7132
marek.bakun@joe.com

April 14, 2019

Sandestin Wine Festival: The perfect blend

Blog

33rd annual food and wine event fills Baytowne Wharf

By Michelle Farnham

There’s something fascinating about the final hour of a wine festival. Voices get a
little louder, smiles get a little wider, and the glow of the late afternoon sun is
reflected on the faces of those who have had their pick of hundreds of bottles of
wine. For the 33rd annual Sandestin Wine Festival, Saturday’s Grand Tasting saw
temps reach 80, but the sun found a few clouds and the Gulf breezes blew in,
reminding ticket-holders why South Walton remains a premier wine festival
destination.

Pouring Florida Muscadine wines from San Sebastian Winery, Mark Shapiro offered
their Rosa, Ruby Port, and Vinter’s red and white, as well as the Cab Sav and Pinot
Grigio they bring in from California.

“Everybody mixes it up,” he said of the crowd’s preferences. “If they like sweet,
they’re going to go for the Muscadines; if they like the drier wines, then the cab or
the pinot.”

Jackson Family Wines rep Byron Fulton offered half a dozen bottles, including the
2017 Kendall Jackson Vintage Reserve Chardonnay ($11.98).

“It continues to be America’s No. 1 selling Chardonnay 25 years in a row, both on-
premise and off-premise,” Fulton said. “People are also really gravitating toward the
La Crema (Pinot Noir Rosé) with its creamy style – hence the name – and rosé is the
new trend.”

Fulton said – in addition to wine in cans, which are undoubtedly inspired by beach
and poolside sippers – blended reds are very popular on the market these days.

“It’s not a Cabernet, it’s not a Merlot, it’s not a Pinot Noir; it’s a blend of different red
wines. The winemaker can really play with the flavor however they want because it
doesn’t have to be 75 percent one varietal.”

Sandestin Wine Fest veteran Brian Morey with Morevino – back for his 16th festival
– agreed that the rosé train is still chugging, along with other summertime favorites.

“In Florida, I sell a lot more Pinot Noir because it’s so hot,” Morey explained. “If
you’re going to drink red wine in the summer, that’s the way to do it.”

Light bites

To keep wine-tasters steady on their feet, a series of Savor South Walton food tents
dotted the Village of Baytowne Wharf. There were Parmesan meatballs from Rum
Runners, crunchy sushi rolls from Signature Catering of 30A, chicken and sausage
jambalaya from Poppy’s Crazy Lobster, and Buffalo chicken quesadillas from
Baytowne newcomer Cannery Lane Cantina – just to name a few.

Vue on 30a Chef Giovanni Filippone was among the food purveyors, wearing his
“Hell’s Kitchen” chef’s coat, and fielding questions from the crowd about his two
seasons on the reality show. He offered bacon-wrapped venison stuffed with banana
peppers, marinated in his house Vue sauce.

“I can’t keep up!” he said as he flipped rolls on the grill. “It’s a great dish at a great
event for great charities. You want to serve something people will enjoy and talk
about.”

“That was by far my favorite of the day!” admitted Steve Baldock as he left the Vue
tent. Baldock came across the bridge from his home in Niceville to volunteer at and
attend his fourth festival. As for beverage choices at the fest, “I like all red wines, so
they’re all my favorite!”

Situated in a breezy spot off the lagoon, Executive Chef Dan Vargo of the Hilton
Sandestin Beach Golf Resort and Spa was filling in for Chef Lee Guidry at the
Seagar’s Prime Steaks and Seafood tent. He and his team were serving beef strip loin
off the Seagar’s menu, marinated in brown sugar, soy, ginger, mustard seed, and
paired with a fig and mushroom reduction.

“It’s a big crowd pleaser; it goes over really well,” Vargo said. “Everybody smells the
smoke and the beef coming off the grill, so we always have a pretty good line.”

The 2020 Sandestin Wine Festival will be held April 16 to 19, 2020. Visit
sandestinwinefestival.com for more information.

For even more photos of the Sandestin Wine Festival, please visit us on Facebook at 30A Food and Wine

April 10, 2019

Shaka Sushi and Noodle Bar Opens in Inlet Beach

Blog

Last Call Restaurant Group Open its Fourth Restaurant

Shaka Sushi and Noodle Bar opens April 13, 2019 in the brand-new development – Shoppes @ Inlet. Shaka Sushi and Noodle Bar is a place to “hang loose” and be welcomed with positive vibes. Chef James Sargent, Chef Ken Duenas and Shaka’s culinary team have created a menu that boasts classic rolls, more adventurous rolls, sashimi and nigiri, small plates and entrees, and of course saké, wine and beer.

The interior of Shaka was designed by Nina Freer and exudes a very clean and natural design with beautiful earthy elements. Shaka will be open for dinner daily from 5-10PM beginning April 13 and will eventually open for lunch as well. Last Call Restaurant Group, the group that owns Shades Bar and Grill, Pescado Seafood Grill and Rooftop Bar, and Southside Slice, is excited to add another concept to its ever-growing group.

Special Contribution to 30a Food & Wine

April 2, 2019

Sandestin Wine Festival- Four Days to Pour on the Fun

Blog

By Sara Reese

Toasting 33 years of fine wines, and charitable efforts, the Sandestin Wine Festival returns to The Village
of Baytowne Wharf in mid-April. The extended weekend includes a kick-off party with a local distiller,
wine dinners, the grand tasting events, culinary treats, yoga on the beach, and more! The highly
anticipated festival is the preferred event for over 7,500 wine aficionados and novices, as well as locals
and visitors alike. Tickets are already selling for The Sandestin Wine Festival Weekend of Thursday, April
11 to Sunday April 14, 2019.

The festival weekend opens at Rum Runners in Baytowne Wharf in conjunction with local spirit maker,
Timber Creek Distillery. Timber Creek will highlight its award-winning vodka, gin, and bourbons.
Featured craft cocktails from the distillery will compliment tasty passed small bites like prime-rib sliders
and crab cakes. The welcome party is a popular event and usually sells out quickly.

The Sandestin Wine Festival offers a Friday Grand Tasting on April 12 from 5 to 8 p.m. as well as a
Saturday Grand Tasting on April 13, 1 to 5 p.m. With wine and food tents spread from one corner of
Baytowne Wharf all the way to The Grand Sandestin Hotel, a full day of sipping and nibbling can be
enjoyed. Throughout the festival you will enjoy live music ranging from jazz, popular hits, and New
Orleans style. The “Bubbly Boozy” tent will return during both Grand Tastings. Sparkling wine devotees
will enjoy their favorites side by side. You will also find a selection of bourbons, vodkas, gins and more
from spirit and liquor distributors.

VIP options are available for both Friday and Saturday Grand Tastings. These limited tickets allow you
early entry to the festival, special gathering areas, and access to exclusive wine and spirit tastings.

The weekend offers many unique opportunities to enjoy The Sandestin Resort, culinary treats, and wine
in every way you could imagine! On Friday, step on to the Solaris at The Baytowne Marina for a three-
course seafood and champagne lunch cruise. Look forward to culinary features paired with favorites
from Moet-Chandon and Veuve Cliqcout. Wake up Saturday for Mind.Body.Beach, a morning of
rejuvenating yoga right on the beach. Your commitment to fitness will be rewarded with gulf-side
mimosas following the practice. Seminars will dot the weekend for unique opportunities to more deeply
explore the world of wine, regions, varietals, and more.

The weekend closes on Sunday with Brunch at Slick Lips Seafood & Oyster House in Baytowne Wharf where limited
diners will enjoy a five-course brunch appropriately paired with sparkling wines and champagne. Past
years’ celebrity chefs have included Chef Jim Shirley, famous for Seaside’s Great Southern Café, among
others.

Find favorites from the weekend at The ABC Fine Wine & Spirits retail tent. With hours Friday, Saturday,
and Sunday you will have many opportunities to stock up your wine cellars and refrigerators. A fun
photo booth will be on site to record all the good times from an action packed weekend.

The true highlight of the event is the over $65,000 in charitable contributions made to Fisher House of
The Emerald Coast and The Sandestin Foundation for Kids. This collaborative effort draws the support of over 500 volunteers who work throughout the event to help raise money to assist military families and
children, local and abroad.

As one of South Walton’s longest running wine festivals, tickets do sell out every year. Visit
www.sandestinwinefestival.com to purchase tickets, discover lodging specials, and stay current on any
updates as the festival draws near. Volunteer opportunities are also linked through the website. The
Grand Tastings take place in The Village of Baytowne Wharf, located at 9100 Baytowne Boulevard,
Miramar Beach, within The Sandestin Resort. Questions can be directed to
info@SandestinWineFestival.com

Photos by Michelle Farnham

February 18, 2019

The good times roll at Gumbo Fest

Blog

30th annual event sells out at Baytowne Wharf

By Michelle Farnham

MIRAMAR BEACH – A sold-out crowd filled Baytowne Wharf Feb. 16 for the 30 th
annual Sandestin Gumbo & Bloody Mary Festival. Tasting up to 19 samples, ticket-
holders everywhere employed The Gumbo Hunch: shoulders rounded and necks
extended, while blowing on the piping hot Creole stew.

Chef Jay Ammons of Slick Lips Seafood & Oyster House tweaked his recipe from last
year, a move that earned his restaurant the top prize in the newcomer category.

“This is a gumbo with shrimp, fresh lump crabmeat, chopped scallops, crawfish, and
Andouille sausage. I think this year we’re going to bring it all home,” he said
prophetically from behind his Mardi Gras mask.

Sandestin Gumbo Festival — The scene was festive in front of Slick Lips Seafood & Oyster House!

To attract the taste buds of voters, some entrants added a little something extra to
their gumbo offering. Herbert’s Specialty Meats doled out their fresh-sliced boudin
sausage, Dewey Destin’s plated jalapeño hush puppies, and Crab Island Cantina
dished up signature Spanish rice with their stew.

A few entrants really threw the Yankees for a loop, serving their gumbo atop potato
salad, rather than the more widely known rice base.

Native Louisiana Chef Lisa Carline with The Hunting Hookers booth scratch-made
her duck and oyster gumbo with potato salad – a 50-plus-year-old family recipe. She
said using potato salad is a Louisiana tradition born of necessity.

“Rice was so expensive back in the day, and Louisiana families didn’t have access to
rice. But everyone grew potatoes and had chickens, so potato salad was more of a
staple,” Carline explained. “This is what I grew up on; this is the only gumbo I know.”

New this year was a Bloody Mary competition, with 11 booths passing out this most
spicy of cocktails. The wharf became a veritable sea of crudité, and some
competitors got creative with the garnish. Hartell’s Village Diner used their Krispy
Krunchy Chicken and pickled okra, while Boathouse Oyster Bar used freshly
shucked raw oysters!

Representing Village Door Music Hall, Alvah Brooks shook up their dry rub
seasoning, honey, and house tomato juice blend, all garnished with a green bean, for
one of the day’s more unique offerings.

“Does this have cinnamon or ginger?” one curious patron asked, but Brooks only
smiled and shrugged, unwilling to give up the secret recipe.

Robin Evans of Colorado Springs, Colo., was impressed with the festival’s vibe and
seafood offerings – something she doesn’t get much of in the mountains.

“It’s absolutely amazing!” she said. “I’m so full already and we haven’t even done
half!” She pointed out Steamboat Grill’s gumbo as her early favorite.

Evans admitted her strategy for making it to every booth was to ditch the garnish.

“I just stopped eating the olives and stuff because that’s what was filling me up!” she
said. “The Bloody Mary is so thick, it just fills around all the gumbo in your stomach.”

A panel of judges – WJHG reporters Scott Rossman and Paris Janos, Phil Heppding of
30A Food & Wine, Jennifer Fitzgerald of Imperium Blue, and Bo Reynolds of
Highway 98 Country Radio – did a blind taste-testing to determine winners in
several categories, along with the people’s choice division.

Planning is already underway for the 31 st annual Sandestin Gumbo & Bloody Mary
Festival, Feb. 15, 2020. Money raised benefits the Sandestin Foundation for Kids.

*********

Best Gumbo: Non-Restaurant Participants
1 – ($300) Hunting Hookers
2 – ($250) Herbert’s Specialty Meats – Destin

Best Gumbo: 5 Years & Under Participants
1 – ($750) Slick Lips Seafood & Oyster House – Baytowne Wharf
2 – ($500) Hartell’s Village Diner – Baytowne Wharf
3 – (tie) Cabana Café (Miramar Beach), Hurricane Oyster Bar – Grayton Beach
5 – ($250) Boathouse Oyster Bar – Destin

Honorable Mention – ($100) SteamBoat Grill 30A – Seagrove Beach

Best Gumbo: Veteran Participants
1 – ($750) Harry T’s – Destin
2 – ($500) Marina Bar & Grill – Baytowne Wharf
3 – ($300) Crab Island Cantina – Destin
4 – ($250) Bubba Gump Shrimp Co. – Destin

Best Gumbo: People’s Choice
1 – ($400) Crab Island Cantina – Destin)
2 – ($300) Dewey Destin’s Harborside Restaurant – Destin
3 – ($200) Slick Lips Seafood & Oyster House – Baytowne Wharf

Best Gumbo: Community Broadcasters Award – ($1,000 advertising package)
Slick Lips Seafood & Oyster House – Baytowne Wharf

Best New Participant – ($100) Hartell’s Village Diner – Baytowne Wharf

Best Bloody Mary – People’s Choice
1 – ($400) Crab Island Cantina – Destin
2 – ($300) Sunset Bay Café – Sandestin
3 – ($200) AJ’s Seafood and Oyster Bar – Destin

Best Display – ($50) Hurricane Oyster Bar – Grayton Beach

February 18, 2019

Pizza By the Sea • Angelina’s Pizzeria & Pasta• Southside Slice

Blog

Beach fare to please the crowd

By Stephanie Burt

By its nature, 30A means family-friendly, and family-friendly by nature means pizza. Pizza feeds a crowd, pizza pleases the kids, and pizza usually pleases the parents, too. For those who don’t want to get out of a bathing suit, it’s the perfect call-and-pick-up order, or for those who do but are a little too tired to dress up for the evening, an in-restaurant pizza party makes sense, and everybody goes home happy.

So, it makes sense there are plenty of places to score a pie on 30A, but here are three slices of pizza heaven – starting with a restaurant with four locations – that need to be on your radar this season. They celebrate families and they welcome guests into theirs with pizzas made fresh, hot from the oven.

Pizza By the Sea

Pizza by the Sea has just opened its newest location on Highway 98 in the Market Shops of Miramar Beach. It’s the fourth for the 30A mainstay, and although expanding was not in the original plan for owners Jason and Kristi Beer, they went with the flow.

“We bought this business, and it had one location, in 2011 from wonderful brand creators,” Kristi said. “We’d been tourists here for about 10 years, and we thought we were going to slow down a bit by moving here, but Pizza by the Sea staff members were just ready to grow, and we went with it.”

It’s important to the couple that all the restaurants have a child-friendly and general family-friendly environment, and they encourage their team members to get to know guests, many of whom return annually on vacation. Additionally, Pizza by the Sea focuses on local community involvement, from supporting school teams and recreational leagues, to donating food and funds to a variety of charities.

To that end, the Beers stress that each one of their four locations has its own feel, its own vibe, which grows organically out of the community that grounds it.

“We work to try to adapt with that,” Jason said, “not fight it and make it cookie cutter. It’s fun to see how the different places evolve.”

The menu has evolved a bit as well since he and his wife have taken over the business. There is still the popular Kickin’ Chicken, with basil pesto, grilled chicken, feta cheese, bacon and red onions, and of course, plenty of pies with sausage, pepperoni, and mozzarella, but these days Pizza By the Sea offers a gluten-free crust option and Yum bowls: all the toppings of the pizza sans crust.

Kristi explains that “We love eating here, but we needed a lower-carb option since we eat here so much. We created the Yum Bowls for us but they’ve really caught on for the customers. It’s a fun twist.” And that’s the motto of Pizza by the Sea: familiar but fun twists made for family-friendly meals, with a smile.

With locations in WaterColor, Gulf Place, Seacrest, and Sandestin, visit them online at www.pizzabythesea.com for contact information and hours.

Angelina’s Pizzeria & Pasta

This iconic 30A eatery has been open since 1993, so it’s easy to say that many children have grown up with Angelina’s cheese bread being as much of a tradition of their beach vacations as the sugar sand beach afternoons. The green and white striped awning is a mainstay along this stretch of 30A, but it’s what is behind it that really keeps the customers lining up on a busy Saturday evening.

Angelina’s is a family atmosphere, welcoming families to eat and with a staff that in many ways functions as one. That vibe seems to carry over to the menu as well. Italian classics like Veal Marsala and Linguine with Clam Sauce are available in addition to the pizza – something unusual for “pizza joints” in these parts. There’s been a little updating through the years – the prices have changed with the times and the tickets are no longer handwritten – but the New York style thin crust pizza, hand-tossed and delivered hot to the table is still the same, calzones are just as stuffed with cheese that oozes with every bite, the Antipasta Salad is just as cool and filling on a hot day as it always was, and familiar faces greet you with a smile.

Angelina’s Pizzeria & Pasta can be found at 4005 East Co. Hwy. 30A, in the Seagrove Beach area of Santa Rosa Beach. They serve Sunday to Thursday, 11 a.m. to 9 p.m., and Friday and Saturday, 11 a.m. to 9:30 p.m. Visit them on the web at www.angelinas30a.com.

Southside Slice

One of the newest kids on the block, Southside Slice in Rosemary Beach, delivers just what it promises: slices of pizza without the commitment to purchase the whole pie, though, of course, whole pies are available, too. Slices are $6 a piece with toppings $1 each, so variety is the name of the game, which makes it perfect for large parties or quick trips off the beach.

Beyond the slice menu, the specialty pizza menu has some standouts, namely the Surf & Turf Pizza, topped with shrimp, pork belly, and shitake mushrooms, all atop a white sauce. Rich and decadent, the large size usually assures that most guests will go home with a leftover slice. The sub sandwich menu is also substantive, and there’s beer, wine, and plenty of soda choices for your Southside pairings. It’s casual, convenient, and yet there’s plenty to come back for at Southside Slice.

Southside Slice is at 74 Town Hall Road, Suite 1B, in Rosemary Beach. Hours run 11 a.m. to 10 p.m. daily. Find them online at www.slice30a.com.