30a restaurants

March 21, 2021

Havana Beach Bar & Grill: Pride and passion make great food

Blog, Havana Beach Bar & Grill, Home Page Blog

By Lauren Sage Reinlie
March 21, 2021

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.

Havana Beach Bar & Grill — A delivery truck from New Orleans stops at small family-run farms in Mississippi, Alabama and Florida, collecting fresh ingredients.

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.

“People say, ‘Why would you spend three days making demi-glace?’ Because it’s how you should do it.”
– Todd Rogers, executive chef

“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 Gulf Shrimp Fritters are loaded with Gulf shrimp, corn, black beans, jalapeño, pepperjack cheese, and served with avocado-lime aioli.

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.

February 25, 2021

From the publisher: Returning the favor

Blog, Home Page Blog

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

May 2, 2019

Drinks pour and pour some more!

Blog

South Walton Beaches Wine & Food Festival raises millions for kids

By Michelle Farnham

If you can’t find a wine you like at the South Walton Beaches Wine & Food Festival, it
doesn’t exist. With more than 800 bottles spread across more than 100 booths –
including a 22-table Rosé All Day Garden – there is something to please every palate.

SoWal Wine — Offering something a little different, the Craft Beer & Spirits Jam
rocked Grand Boulevard Friday night.

Friday night’s Craft Beer & Spirits Jam kicked off the Grand Boulevard festivities,
with 59 stations pouring everything from Kerry Gold Irish Cream to Boggy Bayou
Stout to Rattlesnake Rosie’s Apple Pie Whiskey.

Eats Street gave tasters a chance to sample food, like the pecan-smoked chicken
wings with Alabama white sauce slaw from Grayton Beer Brewpub, shrimp rolls
from Roux 30a, and the slow-roasted Chinese-style spare rib from South Walton
newcomer Nanbu Noodle Bar.

The crew from La Cocina Mexican Grill & Bar wowed the crowd with crispy tuna tacos.

Roux 30a kept seafood lovers satisfied with their shrimp rolls.

One guest returned to the La Cocina Mexican Grill & Bar station to rave about the
tuna tacos with pear and pineapple kimchi and charred tomatillo salsa.

“Listen, I don’t eat tuna or kimchi or cilantro, and look: I have a clean plate,” she
admitted. “This is delicious!”

Popping bottles

The Grand Tastings Saturday and Sunday gave winemakers their chance to shine,
including a special selection of Jackson Family Wines inside the Culinary Village.

The South Walton Beaches Wine & Food Festival delighted April 25 to
28.

Haley Wells with Artisans & Estates was on hand pouring Matanzas Creek
Sauvignon Blanc, Ex Post Facto Syrah and – the fan favorite – the Hartford Court
Russian River Valley Pinot Noir.

“This event is incredible. I’ve done a ton of these festivals with Jackson Family and
I’ve never seen anything to this extent before,” she said. “Everyone keeps coming up
saying, ‘I want the Russian River!’ The valley has a really well known presence when
it comes to Pinot Noirs, and they’re well-trusted. This one is very well accoladed by
(wine advocate) Robert Parker.”

Tasting seminars give festival-goers a chance to dig deeper into the flavors they
love. Bill Samuels Jr., retired president and chairman emeritus of Maker’s Mark,
shared glimpses of his incredible life at the center of the Kentucky bourbon scene.

“Pappy Van Winkle gave me my first drink – I was 12,” Samuels admitted. “He said
‘just two fingers’ and I didn’t know what he was talking about.”

He expanded on his mission to evolve Marker’s Mark, moving the flavor profiles by
changing ingredient ratios to create Maker’s 46 Bourbon.

Other presenters included Michael Landis of the Institut du Fromage, pairing meats
and cheeses with Jackson Family Wines; and Eugenia Keegan, Erik Kramer and
Mollie Battenhouse, speaking on “The Origin and Evolution of Oregon Wines.”

Wine-tasters Marie and Jonathan Wilson were in town from Atlanta, celebrating
Marie’s birthday.

“I am super excited to be here,” Marie said, admitting she’d found a new favorite
Riesling. “Everything is so nice, and the variety of wines is impressive.”

Late Sunday afternoon, Steve Jager of Birmingham was enjoying his final sips with
wife Annalisa, as a breeze blew through the Rosé pavilion.

“It’s hard to pick a favorite, there’s a lot of great things. On the wine side, probably
the Krupp from the VIP tent Friday night. After three days of this, it’s hard to keep
track! Friday night was enjoyment to excess!“ Jager admitted, recalling that this was
his fifth time in town for the festival.

“We were surprised by the Argentina wines, they were always good,” added his
friend Ted Stuckenschneider. “The Rosé tent was wonderful; everybody is enjoying
this and the weather was delightful. As past president of the International Food and
Wine Society in Birmingham, I had to plan 22 wine events a year for two years, and
so, I think I can tell you this was a good one.”

Paddles in the air

As if a 3-day wine and food festival isn’t enough for one weekend, the Destin Charity
Wine Auction is held concurrently at Grand Boulevard, all working to raise funds for
more than a dozen local children’s charities.

A pre-auction reserve tasting gave patrons a chance to meet and mingle while
sampling elevated wines and bites, like the pan-seared scallops with mango beurre
blanc from Vue on 30a, the New York strip with mushrooms and apricot demi gloss
from Seagar’s Prime Steaks & Seafood, and the poached Gulf shrimp with English
pea puree by Caliza Restaurant.

Once the party got started in the auction hall, DCWAF President John Russell
reminded the crowd that in the auction’s 13-year history, the foundation has raised
over $18 million for Northwest Florida children’s charities.

“We’re going to drink wine, but our mission is clear,” Russell said. “There are a lot of
children in need … if you stay committed, we’ll break $20 million today.”

Combining the $685,000 raised during the previous night’s patron dinners,
combined with winning bids like $55,000 for the 50-bottle Magnum Force lot,
$40,000 for a trip to Sea Island, Ga., and $36,000 to make your own barrel of Maker’s
Mark bourbon in Kentucky, that mark was quickly surpassed.

The DCWAF’s next event is the Harvest Wine & Food Festival, scheduled for Oct. 24
to 26, 2019. The 15 th annual Destin Charity Wine Auction weekend is April 24 to 26,
2020.

Photos by Michelle Farnham and Phil Heppding

April 22, 2019

South Walton Beaches Wine and Food Festival – Four days, 800+ bottles

Blog

By Laura Holloway

A festival that Southern Living magazine names as one of the most successful festivals in the
Southeast, the South Walton Beaches Wine and Food Festival, or SoWal Wine, is one of the
premiere happenings along the Emerald Coast each year.

Wine World’s Chan Cox founded the Sandestin Wine Festival more than 30 years ago, providing
the inspiration and backdrop for the launch of the SoWal Wine Festival in 2013. Cox’s longtime
relationships with the best of the best in winemaking (including Peter Mondavi Jr.) created a
strong foundation for the birth of the festival, as well as its continued growth and success.

Today, the festival takes over Grand Boulevard for four days in April and features more than
800 bottles of wine for tasting and countless nibbles for enjoying. Presented by Visit South
Walton, Wine Enthusiast Media and Grand Boulevard at Sandestin, the festival also exists as a
true testament to its community by giving back, with all proceeds supporting Destin Charity
Wine Auction Foundation, benefiting children in need in Northwest Florida.

Enjoying the finer things

Why is this festival such an area staple? Stacey Brady, director of marketing for Grand
Boulevard at Sandestin and executive director of the festival, said it has to do with standards.

“We are very fortunate to enjoy a high quality of life in South Walton. Both locals and visitors
are very engaged in our excellent cultural offerings and South Walton has become a mecca for
people who enjoy the finer things in life and, naturally, a fabulous wine festival would fall into
that category,” Brady said.

Wine enthusiasts’ palates are quenched with the incredible variety of fine wines from around
the world, but foodies also find a place at the festival, with the finest foods offered – including
cheeses, olives, sushi, charcuterie and decadent confections. The inclusion of exclusive tasting
seminars from celebrated industry experts and chefs adds even more flavor to the festival.

“Our festival is the center of the wine world for four days the last weekend in April,” Brady
admitted. “More than 800 wines are presented by knowledgeable wine industry insiders, giving
attendees the opportunity to learn about the wines from people who make them. The town
center of Grand Boulevard is transformed as more than 100 tasting and culinary tents pour
wines from around the globe.”

USA Today named the festival “One of the South’s Standout Food and Beverage Festivals,” not
only for the expansive offerings of food and wine, but also in the different special events,
seminars and entertainment options provided throughout the weekend.

Events get underway with the longtime favorite, Winemakers & Shakers Thursday night at Wine
World in Destin. There are two days of Grand Tastings, a VIP package and a Friday night kick-off
party called Craft Beer & Spirits Jam. The DCWAF holds its annual auction on site, too.

Popular tasting seminars give people the chance to go deeper into their wine festival
experience. Past seminars included Hamilton Russell Vineyards “Cape Wine and Classic
Cuisine,” Maker’s Mark “The Samuels Family Legacy,” “Pairings Across the Board” with Michael
Landis of the Institut de Fromage, and a discussion of the Oregon wine industry with Adelsheim
Vineyard’s David Adelsheim.

The main wine tasting experience takes place in the Florida sunshine, inviting patrons to stroll
from tent to tent for samples, including whites, reds, rosés, champagnes, and even a
designated ‘Spirits Row,’ offering rum, whiskey, bourbon and more.

In years past, the culinary tent has offered such delicacies as Alabama goat cheese fritters with
San Marzano tomato sauce, avocado sourdough with marinated baby tomatoes and Aleppo
pepper, and Heureux beef sliders with aged Gouda, tomato-bacon marmalade, and Coastal Blue
Farms micro arugula. Other not-to-be-missed attractions within the festival are the Rosé All Day
Garden, Nosh Pavilions, and the Craft Beer and Spirits Jam.

Setting sights on 2019

What can returning visitors to the festival expect this year that might be different from years
past?

“We love to mix it up and keep it fresh each year – whether it’s a newly themed area like Rosé
All Day that we just added last year or a fantastic pairing of wines from a certain part of the
world with food from that same area,” explained Brady. “For 2019, we are bringing back Rosé
All Day and planning to present them in groupings from around the world. So, you will be able
to compare French rosés with California rosés or rosés from other great regions.

“Additionally, we will have a focus on wines from Oregon in the Culinary Village, powered by
Wine Enthusiast. Our attendees will love these! Eric Kramer, the winemaker with Jackson
Family Wines’ WillaKenzie is confirmed already and he will also do a tasting seminar.”

The official festival weekend begins Thursday, April 25 with Winemakers and Shakers. Friday,
April 26 offers a VIP tasting (4 to 9 p.m.) and the Craft Beer and Spirits Jam (6 to 9 p.m.). Two
full days of grand tastings follow on Saturday and Sunday, from 1 to 4 p.m. each day. Tickets are
available for special events within the festival, as well as weekend passes – both regular and VIP
– which come with perks such as express entry, priority reserved seating at tasting seminars, a
VIP swag bag, and entry to the exclusive Friday Night VIP tasting.

The South Walton Beaches Wine and Food Festival is held at Grand Boulevard at Sandestin, 495
Grand Boulevard, in Miramar Beach, the last weekend in April each year. For more information
or to purchase tickets, visit sowalwine.com.

This article originally appeared in the 2019 Spring Edition of the Food & Wine Guide for South Walton.

March 26, 2019

Seagar’s strikes gold with new spring menu

Blog

Chef Guidry freshens things up without sacrificing flavor

By Michelle Farnham

The calendar might say spring began March 20, but at Seagar’s Prime Steaks &
Seafood, the seasonal menu begins April 2. Executive Chef Lee Guidry previewed his
spring dishes during a media luncheon March 22, offering a parade of fresh produce
and seafood – much of it locally sourced.

“This is my favorite time of the year. Mushrooms, peppers, tomatoes are all starting
to pop out of the ground,” Guidry said, as he introduced his first cold apps, including
a Chilled Shrimp Remoulade.

“Food invokes a lot of memories for people, and this dish is a play on a classic
shrimp remoulade, but I’m dressing it up,” he explained. “It’s a true remoulade sauce
with poached U-12 Gulf shrimp, a julienne of baby iceberg, tri-pepper chow chow,
and crispy shallots.”

His Pan-Roasted Bobwhite Quail earned top marks from diners, offering smoky
flavors accented by a black tea brine, and stuffed with foie gras quinoa. This is all
pan-roasted and finished with balsamic and apricot glaze and pomme puree.

Seafood lovers should look into the Grilled Calamari, featuring a fresh, whole squid
stuffed with jumbo lump blue crab, basil, and shallots. This is accompanied by a
salad of watercress, pickled shallots, and mizuna – a Japanese-style arugula.

“It’s a very clean flavor, marinated in olive oil, lemon zest and pepper Espelette – a
French pepper very high on the citrus tones but not too spicy,” he said.

You’ll notice many of Chef’s spring offerings include a salad component, and that’s
by design.

“Salad plays a big part for me in the spring. I think it’s a great palate cleanser – super
clean flavors – and I’m trying to stay away from the butter and the cream in a lot of
the dishes. We’ll be keeping that theme going throughout the summer, too.”

Reviewing the menu, you may do a double-take on the savory cheesecake that
accompanies the Seared Red Snapper entrée. It’s an indulgently creamy addition
that totally elevates the fish, wilted spinach, and roasted yellow tomato coulis.

“The savory cheesecake is lump crab, whole grain mustard, green onion, shallots,
Boursin cheese and a house-made crust,” Guidry explained. “It’s the same idea as a
sweet cheesecake, we’re just omitting the sugar and changing the crust to more of a
savory.”

The appropriately named Flavors of Spring dessert features mascarpone flan,
rhubarb sorbet, and lavender meringues, with strawberries five ways: gelled, patéd,
dehydrated, macerated, and powdered.

For the cocoa lovers at the table, the Chocolate Bomb is a vision. Hiding under
mirror glaze and a garnish of gold leaf is a dome of bittersweet chocolate mousse,
Irish cream, and raspberry on a hazelnut shortbread.

Other spring specials – in addition to the standard Prime steaks Seagar’s is known
for – include a Grilled Pork Belly, Pan-Seared Diver Scallops, Beef Tartare, Butter-
Poached Grouper, and Grilled Gulf Shrimp with house-made king crab cannelloni.

The spring menu will be available for the next three months, before Chef gives
diners a look at his summertime creations. Seagar’s Prime Steaks & Seafood is
located within the Hilton Sandestin Beach Golf Resort & Spa. Dinner is served
Tuesday through Saturday beginning at 6 p.m., and reservations are accepted.

Photos by Michelle Farnham

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.

January 24, 2019

Seagar’s Takes ‘Slow Food’ Approach this Winter

Blog

By Michelle Farnham

MIRAMAR BEACH – Executive Chef Lee Guidry and staff have re-opened Seagar’s Prime Steaks & Seafood following the annual January “refresh,” a time to refinish the flooring, replace the china and generally maintain the restaurant’s fine dining ambiance.

Also refreshed is Guidry’s winter menu, featuring heartier dishes, largely prepared using a “slow food” approach. Think braised meats, house-made paté, smoked proteins – real comfort food.

Starting with cold appetizers, Chef presented his charcuterie and cheese board, featuring country paté, made from pork butt, pork liver, duck confit and black truffle. A quartet of cheese was accented by house-made cherry mustard and pickles, and smoked duck breast.

The Prime filet mignon beef Carpaccio stood tall, adorned with marinated artichoke hearts, a dressed salad of baby arugula and red onion, shaved ricotta salata, and toasted pine nuts.

“It’s a very, very simple dressing of lemon and olive oil to enhance the flavor,” Guidry explained.

For the salad course, the roasted candy-stripe red and golden beet salad utilized ribbons of Bibb lettuce tossed in a champagne vinaigrette, goat cheese, candied pistachio, and beet chips.

“It’s basically beets two ways,” Guidry acknowledged. “The chips we put into a simple syrup and dehydrate them, so they have a little sweetness to them to counteract the earthiness.”

You would be hard-pressed to find a restaurant that makes more of its menu in-house. From the steak sauce to the pickles to even the crackers – which Guidry revealed he runs through the pasta roller to get consistently flat – the Seagar’s staff creates it in the kitchen from scratch.

Among the hot apps, Chef said he went “old-school” with a very classic duck cassoulet, unexpectedly garnished with a duck leg bone. He filled the rustic French bowl with a duck confit, pork belly, mirepoix, and white beans, all baked under puff pastry.

He served his take on steak fries: baked potatoes that have been simply sliced as thick rounds before being deep-fried. They are delicate and tender on the inside with a satisfyingly crispy skin exterior, seasoned with rosemary, thyme, and parsley, and offered with a Camembert fondue.

A dish of tempura jumbo lump blue crab comes served over a warm salad of Napa cabbage, carrots, red onion, bell pepper, cilantro, and ginger dressing.

Moving on to entrees, Seagar’s keeps its meat dishes fairly consistent year-round, but Guidry likes to put his own spin on seafood as the season allows, staying local as often as possible. His sautéed snapper revisited the white beans from the cassoulet, along with wilted spinach and warm Gulf shrimp salad.

The pan-roasted black grouper is over a king crab and roasted red pepper risotto with julienne vegetables, finished with a roasted shallot and basil beurre blanc.

To complete the meal, Guidry offered a selection of homemade frozen desserts, including the not-to-be-missed coconut sorbet. His staff generally makes two to three sorbets and three to four ice creams daily, with a homemade vanilla ice cream coming to the menu in the near future.

To finish on a warmer note, he offered a winter spice and Grand Marnier-poached Bosc pear, bruléed with turbinado sugar.

“The pear itself has been cored out and stuffed with mascarpone, a little bit of vanilla bean, lemon zest, and orange zest,” Guidry said. “On the plate is a walnut butter and a crumble of walnut and maple shortbread.”

The winter menu will have a short release – only two months – before Guidry rolls out his spring offerings. Seagar’s Prime Steaks & Seafood, located at 4000 Sandestin Blvd. South, is open Tuesday to Thursday from 6 to 9 p.m., and from 6 to 10 p.m. Friday and Saturday.

January 22, 2019

AJ’s Grayton Beach Bringing the AJ’s Magic to Grayton

Blog

By Sara Reese

AJ’s Grayton Beach brings with it a history of hospitality and great food set in a space that invites the whole family or a night out with friends.

A successful restaurant is simple, according to owner Alan Laird. “Say hello, say thank you for coming in, say I hope you enjoyed it, and please come back … and in between, you build your staff,” he explained. Laird has successfully built on this philosophy since opening the now-iconic AJ’s Seafood & Oyster Bar in Destin in 1987.

The newest AJ’s in Grayton Beach replaces the popular Pandora’s Steakhouse & Lounge. When business partner Sam Montalto passed in 2016, Laird decided the building needed to be remodeled and the brand needed to be refreshed. AJ’s Grayton Beach opened in March 2017, honoring what Montalto’s Pandora’s brought to the corner in Grayton, but with the AJ’s brand success.

AJ’s Grayton Beach is open for lunch, dinner, and late night. A casual and fun vibe permeates the five dining areas. Live music can be found in the main dining room, and there are three large, busy bars. Enjoy the beauty of Grayton Beach with outdoor seating, or have your meal in the inviting sushi bar.

Order up!

The menu also provides quite a variety. AJ’s serves Gulf Coast favorites like the award-winning seafood gumbo: scallops, shrimp, fish, and okra in a savory roux served over rice highlight the dish. The popular Run of the Kitchen serves what it promises: a southern fried platter of Mahi-Mahi, shrimp, oysters, clam strips, a stuffed deviled crab, fries, and hush puppies.

30a Food and Wine Blog AJ's Greyton Beach Florida — AJ’s Greyton Beach Florida. 30a Restaurants Florida

Steaks feature prominently on the menu, with prime cuts of filet, top sirloin, and ribeye, all prepared on an oak wood burning grill. The Cowboy Bone-In Ribeye weighs in at 16 ounces – grilled to your preference – and is the largest cut you’ll find on 30A!

Laird and “Sushi Steve” launched sushi at AJ’s Destin in 2014 at a captain’s party, leading to the more creative rolls being named after popular Destin Harbor fishing vessels. Sushi at AJ’s Grayton can be simple, creative, or made to order.

The American Spirit Roll combines filet, avocado, jicama, and spicy lump crab, wrapped in prosciutto. The Relentless Roll serves up lump crab, spicy aioli, sweet soy, sriracha, wrapped in freshwater eel.

Simpler options are offered, as well as the chance to build your own roll to your specifications. Sushi can be enjoyed anywhere in the building, including right in front of the sushi chefs. Sushi Steve may share how he got his start while playing music in Arizona. His mentor was in an all-Japanese Led Zeppelin cover band as well as a popular sushi chef.

Other attractions

AJ’s Grayton Beach serves a wide selection of beverages at their many bars. The wine list was created with the 30A and South Walton clientele in mind and offers variety and quality. Mainstream and imported beers are available on draft or bottled, along with local brews from Idyll Hounds, Grayton Beer Co., and Oyster City Brewing Co. Join AJ’s for Sunday brunch and enjoy their Bloody Mary Bar!

Some of the South’s favorite bands and performers are drawn to the stage at AJ’s Grayton. Musical lineups have included Heritage, The Prickled Pickers, and Luke Langford. The schedule at AJ’s also includes Trivia Night and Karaoke.

With multiple options for dining, cocktails, and entertainment, AJ’s falls in line with Laird’s philosophy that his businesses will always provide enough for guests “to want to go there, be there, stay there, wish (they) were there and can’t wait to get back there.”

Plans to beautify the 15-inch thick sound barrier wall enclosing the back deck include a koi pond and waterfall that will feed an aquaponic garden. Hopes are that as the environment is stabilized, the cucumber in your sushi roll will be grown there. Intentions are also underway to bring more farm-to-table offerings into the AJ’s stores by utilizing the company’s 55-acre farm not far from South Walton.

AJ’s Grayton Beach is located at 63 Defuniak Street, Santa Rosa Beach, just south of the intersection of County Hwy. 30A and County Hwy. 283. AJ’s can be reached at 850-231-4102, www.ajsgrayton.com or www.facebook.com/AJsGraytonBeach.

January 11, 2019

Chef Jim Shirley Prepares Four Course Meal at the Governor Elect’s Inaugural Dinner

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Special Contribution to 30a Food & Wine

An Honored Tradition: Friends of the Inaugural Candlelight Dinner

Chef Jim Shirley of South Walton County, Florida was contacted by the Florida Restaurant and Lodging Association to prepare a high end, seven course meal for the then Governor Elect of Florida Ron DeSantis’ Inaugural Candlelight Dinner the night before his inauguration. On January 7, 2019, Jim and a crew of 30 including his top chefs and Director of Operations, Dan Tinghitella, traveled to Mission San Luis in Tallahassee to prepare for the evening’s event. The dinner was hosted by the Republican Party of Florida.

“I was humbled and honored to have been asked to cook for such an esteemed group of people in such a lovely venue,” Shirley explained.

Shirley worked with local farms that are part of the Fresh from Florida initiative to source over 85% of the menu. Upon arrival at Mission San Luis, the crew began preparing for the evening’s courses, which included six passed hors d’oeuvres and a four-course dinner. The opening reception was arranged outdoors in the Portal Paseo under a tent where the appetizers were passed to guests as they arrived and socialized.

The dinner, held in the elegant Mission Room banquet hall, started with a salad of fresh greens from Coastal Blue Farms, accompanied by satsuma, radishes, turnips, spiced pecans, Meyer lemons, and crispy plantains. The second course offered Jim’s famous smoked gouda grits, a sauté of apple wood smoked bacon, portabella mushrooms, shallots, garlic and cream, topped with Florida shrimp and sweet potato hay. The entrée featured prime short ribs of beef braised in natural jus and shiraz, graced with tobacco onions, fingerling potatoes crisped in duck fat, caramelized and crisped shallots and roasted heirloom carrots and leeks. Finally, the decadent dessert was a perfect blend of white chocolate with the Governor’s Inauguration Seal, “Sin in a Tin” chocolate pâté, Cloud Nine confections (both Pensacola favorites), hazelnut cream and candied Florida orange peel.

Shirley boasted about his crew saying, “I am truly proud of my team for their hard work throughout the day and night. The evening went off without a hitch.” Shirley’s team, along with the mission staff and Andrew’s Catering from Tallahassee served almost 200 guests that evening, as the Republican Party of Florida welcomed now Governor Ron DeSantis to his newly elected position. Shirley was also invited to speak at the event about his relief efforts following Hurricane Michael in October of 2018. Shirley, along with many of his staff, set up an entire mobile kitchen in Port St. Joe, Florida, following the hurricane and fed thousands of people in the area. They partnered with the Florida Restaurant and Lodging Association as well as local restaurateur Mark Haddock of Krazyfish Grille in Port St. Joe to bring people in need fresh, safe, hot food following the storm. Shirley was honored to be able to share his story and the difference his community of South Walton made during the efforts.

“It was a wonderful feeling to be able to speak about our relief efforts. Our community really pulled together to make it all happen after such a devastating hurricane.”

November 12, 2018

Seeing Red Wine heats up amid cooler temps

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Seaside pours over 120 wines, sells out 28th annual festival

By Michelle Farnham

A sudden autumn chill sent 2018 Seeing Red Wine Festival attendees clambering for cozy scarves and the warming effects of a luscious Pinot Noir. There were plenty of Cabs, Sirahs, Merlots, and a few Zins and Chardonnays thrown in for good measure, as well.

Dressed in their fall finest, wine-tasters had their pick of more than 120 bottles from 29 tents during the Nov. 10 grand tasting, pausing to refuel on the culinary offerings of 16 Seaside food purveyors.

Barefoot BBQ, the long-time Seaside Airstream Row tenant, made its debut at the festival, serving up hearty plates of nachos.

“Barbecue nachos are the perfect carry-around food,” explained Pitmaster Murphy. “When I was deciding what to do, I said, ‘We’re doing it all. Pork, chicken, brisket: my three top proteins.’”

Holly Brennan of Santa Rosa Beach hosted a group of ladies from Houston, Dallas, and Mobile, all sporting handmade fall harvest headbands. When asked why her crew wanted to come back to Seeing Red for their fourth year, she laughed while gesturing around her, “Isn’t it obvious?”

Five Daughters Bakery – which recently opened a second location in Rosemary Beach – ventured just steps from the Seaside Square Airstream to participate in its second festival. The table was filled with a trio of uniquely textured tempting treats, including the molasses pecan pie, the huckleberry almond with white chocolate and coconut, and the triple chocolate-dipped cone with sea salt.

“It’s 100 layers of croissant dough, so it’s a mix between a croissant and a donut. It’s a 4-day make process,” explained General Manager Chamiyyah Jones as she handed out charming mini donuts. “The molasses pecan pie has probably been the most popular.”

Across the aisle, Richard Park spoke with patrons from the Three Wine Company table. He poured – among others – the 2017 Old Wines Field Blend and the 2015 Napa Valley Chardonnay Stanly Ranch.

“A lot of zins taste like vanilla and 2x4s, but this one does not,” he said of his 2014 Zinfandel, earning a laugh from the crowd.

Shrimp salad sliders were the order of the day from The Shrimp Shack table, featuring steamed Gulf shrimp tossed in homemade remoulade sauce with onion celery, salt, and pepper.

“We are here right in Seaside, so we always want to participate in the events like this and be part of the community,” said Shrimp Shack General Manager George Eller, as he sauced up another slider.

Seaside newcomers Crepes du Soleil passed out two types of warm crepes, including the poulet (chicken, mushroom, sherried onions and gruyere cheese), and the bananas Foster, with caramelized bananas and Nutella. The sippable frosés – frozen rosé wine blended with honey – were also popular and provided something a little different.

Each year the staff at Bud & Alley’s Taco Bar comes up with a special new dish to serve at Seeing Red. Last year they made brisket enchiladas, but for 2018, it was the Mexican lasagna, featuring layers of corn tortilla, chicken, cheese, red bell pepper, white onion and jalapeño, with a spicy sour cream.

Chef Jim Shirley, a festival sponsor, had both of his Seaside Square restaurants well-represented under the paella tent. After perusing the Porsche sedan on display, one could grab a dish of paella from 45 Central, or Grits à Ya Ya compliments of Great Southern Café.

Other culinary partners included Amavida Coffee & Tea, Wild Bill’s Beach Dogs, Pickle’s Burgers & Shakes, Raw & Juicy, Seaside Farmers Market and Olive & Sinclair Chocolate Co.

The festival, in its 28th year, spanned four days and also included the Bud & Alley’s Vintner Dinner featuring J. Lohr, a Gulf Coast-to-Table dinner with Chefs Jim Shirley and Zachary Keaton at Ruskin Place, and Sunday’s Celebration of Bubbles Brunch.

Photos courtesy of Michelle Farnham. For additional photos from the 2018 Seeing Red Wine Festival, be sure and visit us on Facebook.