alys beach

November 1, 2023

Alys Beach Crafted: Stories that Craft Tells

Four days of fun celebrates talent from near and far

By Michelle Farnham
Oct. 31, 2023

ALYS BEACH – This weekend the idyllic waterfront community of Alys Beach opened its streets to a celebration of purveyors of craft. From restaurateurs to mixologists, artists to musicians, guests were able to experience a showcase of the talent that enriches the 30A experience, each artisan with their own story to tell.

Tracing its roots to 2019, Alys Beach Crafted has evolved into a four-day extravaganza, starting with Emerald Coast Storytellers at Firepit Park, moving to wine and spirits seminars, the Makers Market and demonstrations around the amphitheater, live music, the festive Firkin Fete, and the elegant Spirited Soiree, all held from Oct. 25 to 28.

Alys Beach Crafted Firkin

Firkin Fête

Friday’s featured ticketed event Firkin Fête filled Central Park under the soft glow of twinkling strings of lights. The crowd was energized by the sounds of New Orleans-based soul band J & The Causeways.

The Alys Beach culinary team, under the direction of Chef Drew Dzejak, rolled out a literal smorgasbord of delights. Guests plated up an assortment of kielbasa and sausages, suckling pig, and spaetzle and pierogi, just to name a few.

Black Bear Bread Co. kept the Oktoberfest going with buttery spaetzle and poached pears while George’s at Alys Beach served soft pretzels with beer cheese dip and spicy chorizo pupusas.

Alys Beach Crafted 3 Sons — 3 Sons Bar-B-Q

30A’s newest barbecue joint, 3 Sons Bar-B-Q, was on hand offering mini versions of their brisket Slab Wraps and Chachos, a take on nachos featuring house-made chicharrones and pulled pork.

“This is our barbecue interpretation of a gyro wrap. I’ve got naan, brisket, cucumber, tomato and onion and our white barbecue sauce I call ‘Slabziki,’” said pitmaster/owner Chris Vaughn of the Slab Wraps. “This event is fantastic! It’s a big crowd and we’ve gotten a lot of good feedback.”

On the beverage side, Idyll Hounds Brewing Company tapped its Divide and Conch’r double IPA, Birmingham’s Ghost Train Brewing Co. offered a robust latte stout, Grayton Beer Company poured the Ocean Billy Brown Ale and White Dunes Belgian White, heavy on the orange peel. Hailing from Freeport, Odd Pelican Beer Co. kept things festive with the Go Big or Gourd Home, a pumpkin brown ale with cinnamon and brown sugar.

Palm Folly Hard Seltzer was a change of pace with its firkin of 6% ABV Hatton’s Folly, a pineapple-coconut hard seltzer infused with Campesino Rum wood chips. Also on tap was their Lucky Catch: pineapple, mango, 8% ABV; and Sailor Finn, 4.7% lemon hard seltzer.

“Originally we were just going to pour seltzers tonight but we wondered, ‘Can we make a seltzer firkin?’ and we did!” said owner Meaghan Easterhaus. “We’re a hybrid, almost like a beer-seltzer. We brew on traditional beer-brewing equipment, we just use fruit purees instead of a grain. That makes this super low-calorie, low-sugar, low-carb, but with a beer quality, and it’s gluten-free.”

For a little variety, guest could also enjoy “wine in a stein” and spirits from tables throughout the space.

Spirited Soiree

Saturday’s Spirited Soiree graced the Alys Beach North Sea Garden Pedestrian Path.

Shaking up their specialty cocktail “Sippin In Paradise,” Stephanie Saputo and Keyatta Mincey Parker made the drive from Atlanta to represent A Sip of Paradise Garden, sharing stories of their nonprofit bartenders’ community garden.

“We were inspired by how pretty it is here,” explained Saputo, as she worked on their drink featuring Rhum Volcanique, JM Orange Liqueur, spiced hibiscus cordial and freshly grated nutmeg. “We wanted to create a drink you could crush on the beach!”

Alys Beach Crafted

For a bite of brine, Serenoa Shellfish was in from Sopchoppy, Fla., fresh-shucking Skipper Sweets oysters.

“These are harvested from Skipper Bay near Panacea, Fla.,” said owner John Harley as he offered up his cucumber mignonette. “These are known for being salt-forward and sweetness on the end, hence the name. A lot of times a sweet oyster doesn’t have the salt, but we don’t do not-salty oysters!”

30Avenue newcomer Idyll Hound Proper impressed with a duo of bites: bao buns with pork belly and pickled cucumber on a steam bun; and poké wontons with edamame ginger hummus. Blue Mountain Bakery provided a sweet ending to the stroll with an assortment of bourbon cinnamon rolls, gluten-free pumpkin spice cake, and cookies.

The Alys Beach culinary team served both crispy rice salad with pork belly, and Tom Yum Goong with shrimp and rice noodles. Seagar’s Prime Steaks & Seafood plated sous vide prime New York Strip with winter truffle bordelaise, while The Citizen mixed up “The Cure,” a mix of 818 Blanco Tequila, Heirloom Pineapple Amaro and ginger syrup.

Making its Crafted debut, Seaside’s The Daytrader Tiki Bar poured a new seasonal cocktail, Campe See No Evil, from the mind of cocktail consultant Bootleg Greg. Starting with Campesino Aged Rum, Greg incorporated cold brew coffee, pumpkin puree and cream, spices and a syringe of rum coffee. The glass was rimmed with a granola-pumpkin seed-macadamia nut mix.

“We’re slinging our best! The rim reminds me of Cinnamon Toast Crunch!” admitted Daytrader chef/owner Nikil Abuvala. “This drink is just for the holidays, part of our fall series of cocktails as we go into the Christmas holidays.”

Diana Lane, director of public relations for Alys Beach, was pleased with the soiree’s flow, noting the hard work behind the scenes that makes everything appear so seamless.

“Our events team is just incredible. They do an amazing job working with the mixologists to pair the drinks to the food really well,” Lane explained.

Alys Beach Crafted serves as a community fundraiser, with proceeds from the 2023 installment going to the Cultural Arts Alliance of Walton County. The 2024 celebration is slated for Oct. 23 to 26.

Photos by Michelle Farnham

Alys Beach Crafted

August 14, 2023

Emerald Coast Storytellers x Alys Beach Crafted

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Campfire Stories: Liquid Courage slated for Oct. 25

Aug. 14, 2023
Special to 30A Food & Wine

ALYS BEACH – The second annual Alys Beach Crafted Festival will kick off its festivities with “Campfire Stories: Liquid Courage” on Wednesday, Oct. 25, 2023, from 4 to 6:30 p.m. in Firepit Park (located on the North Sea Garden Walk Pedestrian Path).

In partnership with Emerald Coast Storytellers, this evening will celebrate the craft of the written and spoken word. Returning Crafted mixologist, Keyatta Mincey Parker, will be the featured keynote speaker for the evening, sharing her story of cofounding A Sip of Paradise, Atlanta’s nonprofit community garden for bartenders and the hospitality community, and the role that liquid courage has played in her journey. Gather around the fire and hear other festival participants and local writers share stories inspired by the evening’s “Liquid Courage” prompt and theme.

This is a 21+ ticketed event. The $65 purchase price includes beverages and light bites.

Alys Beach Crafted

Alys Beach Crafted will be a weekend of events Oct. 25 to 28, a gathering of renowned craftspeople from around the country sharing the process, the inspiration, and the product of their craft at the Makers Market, Firkin Fête, Spirited Seminars, and the Spirited Soirée. All proceeds benefit the Cultural Arts Alliance of Walton County.

Details on the individual events that comprise the Alys Beach Crafted festival, ticket purchasing information, and information on participating mixologists, distilleries, breweries, restaurants, makers, and specialists in the beverage industry and culinary arts can be found on the Alys Beach Crafted website. Find ticket information here.

Photos courtesy of Alys Beach, Fla.

June 15, 2023

George’s at Alys Beach: A culinary leap with distinctive personality

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By Liesel Schmidt
June 15, 2023

ALYS BEACH – Since opening in 2008, George’s at Alys Beach has been a name synonymous with upscale fare in a stunning location, with a singular uniqueness that shakes up the “upscale” aspect to make it fun – starting with the iconic frog that is their logo. A quirky reference to the restaurant’s founding owners and an amusing story involving a wedding gift that somehow featured frogs, the amphibian that has become inexorably linked with George’s hearkens to the restaurant’s dedication to maintaining its distinctive personality.

A “casually coastal” setting surrounded on three sides by porches that give the place a quintessentially Southern feel, George’s also boasts its very own Lily Pad, a charming courtyard area offering dining space and a breathtaking view of 30A and Alys Beach.

“Our charming beach cottage provides the perfect backdrop for dinner with friends and family,” said Christy Spell Terry, who has co-owned the restaurant as part of Spell Restaurant Group since 2015. “Guests can dine indoors in our airy and cozy dining room or enjoy the beautiful Florida sunshine on the side porches or the covered or uncovered patio areas. For days when the wait list is lengthy, a rooftop viewing deck is open for guests to have a drink and look out over beautiful Alys Beach.”

As casual as the atmosphere was created to be, the food is what one might consider to be on the high-brow side, though the menu takes any sense of pretentiousness and replaces it with tongue-in-cheek wit. The format is divided into two parts: “Behave” and “Misbehave” – the decadent side balanced by healthier options. Both focus on the flavors and ingredients available on the Gulf Coast while enhancing them with their chef’s own global twist, making it a close decision in which side of the menu will win out.

Spicy Salt & Pepper Shrimp offers grilled shrimp, charred Brussels sprouts, snow peas and melon atop basmati rice.

For those determined to “Behave,” the menu offers items such as the Salmon BLT Wrap and the Kentuckyaki Vegan Stir Fry, two choices that are deceptively diet-conscious while still tasting absolutely wicked. For those feeling the urge to “Misbehave,” decadent items like George’s famous – and best-selling – dish Spicy Salt & Pepper Shrimp are a hit, featuring grilled shrimp, charred Brussels sprouts, snow peas and melon atop basmati rice, finished with a creamy house-made Thai vinaigrette.

“It’s our most popular item,” said Spell Terry. “More than 14,000 orders were sold in 2021!”

The mastermind behind the menu is Executive Chef Camille Withall, a talented chef whose Filipino background gave her foundational knowledge of native flavors, combined with a technique she learned from her mother. After attending the culinary arts program at the American Hospitality Academy in Manila, she moved to the U.S. in 2008 for an internship in Destin, where she honed her skills at the Sandestin Golf & Beach Resort, followed by a tenure at Restaurant Fire in Grayton Beach, where she learned Napa-style, farm-to-table cuisine with a strong Southern influence. She joined the team at George’s in 2014 as sous chef and advanced to executive chef in 2015.

All that talent in the kitchen is mirrored by the quality of service in the front of house.

“Our service team works hard to make each and every guest feel welcome,” Spell Terry explained. “While our dishes are elevated, we serve them in an atmosphere that allows for our guests to feel relaxed while dining with us. What really sets George’s apart from other restaurants in the area is the love and care we show our guests.

“Because many guests visit the area annually or several times a year, we’ve had the opportunity to build relationships with them. It has been such a joy to see families grow over the years and to see guests return time and time again. At the end of the day, we want everyone to feel at home here at George’s.”

George’s at Alys Beach is located at 30 Castle Drive, Alys Beach. Open daily 11 a.m. to 3 p.m; and 5 to 9 p.m. Reservations are not accepted. For more information, call 850-641-0017 or visit www.georgesatalysbeach.com.

May 21, 2023

Digital Graffiti: A night of lights and bites

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Projection art exhibition pairs nicely with local cuisine

By Michelle Farnham
May 20, 2023

ALYS BEACH – The stark white architecture of Alys Beach is a stunning sight during the daylight hours, but at night, it transitions into a blank artist’s canvas unlike anything you’ve seen before. The site of the 16th annual Digital Graffiti Festival May 19 and 20, guests strolled the streets of this idyllic beach town, viewing projection artwork while enjoying locally sourced food and drinks.

Friday night was an all-inclusive experience, offering small plates like prime steak from Seagar’s; herb cavatelli with lamb shoulder and a cucumber yogurt soup from Roux 30A; and fried rice with green apple kimchi and carrot gazpacho by The Citizen.

Bites among the lights

Smoked bay scallops with sea urchin espuma by RC Weddings + Events.

Idyll Hound Proper served Divide N’ Conch fritters.

Oxtail marmalade and grit by Marrow Private Chefs.

Pink Coyote Dessert Co. offered strawberry lemonade sorbet and ice cream sandwiches.

Even the seating areas got their glow on!

Marrow Private Chefs was an early stop along the exhibition path.

“Tonight we’re serving oxtail marmalade and grits. It only took us three days to cook the oxtail for you,” laughed Marrow Executive Chef Richard McCord.

Idyll Hound Proper, the gastropub expected to open at 30Avenue this July, got a jumpstart on festival season, deep frying Bahamian-style Divide N’ Conch Fritters on-demand, by the light of a headlamp.

“These fritters are from our chef, Nick Walton – he’s an island guy – and are infused with our double IPA Divide and Conch’r and served with spiced mango chutney,” said Dan Tinghitella, CEO of No Reservations Restaurant Group.

There was plenty to sip on as well, from such purveyors as Good Clean Wine, Castle & Key Distillery, Lugo’s Craft Spirits and Herradura Tequila. Santa Rosa Beach-based Distillery 98 shook up “Lights, Camera, Action,” featuring their Dune Laker Vodka, lemon, blackberry and bay leaf syrup.

Glow on!

Among the 50 digital artists represented from around the world, Seaside Neighborhood School and Seacoast Collegiate High School got in on the action, presenting compilation works titled “Who Are We, Digitally?” and “Our Personal Digital Brand.” Each student and their parents were given a ticket to Saturday evening’s exhibit. Robyn Wallace, the school’s art teacher, spoke about the young artists’ process.

“A lot of this was a self-reflective piece,” explained Wallace. “Our fifth- and sixth-graders really dug into logos and then they had to think about themselves and how they would represent themselves digitally. They used primarily Google Drawing.

“For the seventh- through 10th-graders, we did a self portrait and the back images are photographs they’ve taken either off their social media or that represent themselves, and then they had to recreate themselves using Google Drawing as well. This was their first experience with anything digital. It was an opportunity to dig in and determine how they could change shapes and manipulate them to represent themselves.”

Ticketholders wrapped up the evening with an after-party at Caliza Restaurant, featuring a light show across the iconic pool.

Catch video of the inaugural Digital Graffiti livestream here.

Photos by Michelle Farnham

Caliza Restaurant hosted the after-party.

February 28, 2023

30A Wine Festival: Carnival!

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Grand Tasting fills Alys Beach with color

By Michelle Farnham
Feb. 28, 2023

ALYS BEACH – Mardi Gras rolled through town last week, but there was still plenty of celebration at the Carnival-themed 30A Wine Festival Grand Tasting, held Feb. 25 along South Charles Street.

Vibrant Brazilian decor stood out among the stark white architecture synonymous with Alys Beach. Complete with traditional music and dancers, many of the restaurants presented dishes in keeping with the evening’s theme.

Bites

George’s at Alys Beach served mini pork belly tostadas.

The Depot served Baja tuna tartare sushi bowls and Gulf seafood paella.

Black Bear Bread Co. delighted with lemon curd king cake.

Yellowfin tuna dumplings were plated by Pescado.

The Alys Beach Culinary Team, for example, served Brazilian seafood stew and picanha skewers, which Executive Chef Drew Dzejak was grilling and carving on-site.

“We got the steak picante, done on the traditional skewers, as well as some lovely beef fat roasted potatoes to go with it,” Dzejak said, adding he thought the venue was looking particularly colorful and festive.

Neighboring George’s at Alys Beach was also in attendance at the sold-out event, including a pork belly tostada and a vegan lettuce wrap.

“We toss mushrooms in a teriyaki-style sauce with bourbon in it, and garnish it with toasted cashews, crispy shallots and pickled red cabbage,” explained Executive Chef Camille Withall, while refilling plates. “I love this festival, bringing people together. It shows the community and it’s a good time.”

In addition to other local vendors like Black Bear Bread Co., The Salty Butcher, Pescado and 2 Birds Café, festival organizers brought in talent from outside the state. Chef Scott Simpson of The Depot out of Auburn, Ala., was serving Baja tuna tartare sushi bowls and Gulf seafood paella. Hailing from Cleveland Heights in the Buckeye state, Farmer’s Feast served a rillette of Ohio chicken with crisp rice; and sausage, pickled cabbage and potato crisp on a baguette.

Of course it wouldn’t be a wine festival without the wine, and ticket-holders could sample vintages from the likes of Soter Vineyards, La Grande Sieste, Thompson 31Fifty Wines, La Fete Wine Co., and Finca Ambrosia, to name a few.

The stroll down Charles Street concluded with a cocktail station, pouring mixed drinks using Leyenda de México tequila, Campesino Rum, Vulanica Vodka, and Wonderland Distilling Gin.

Sights

The Grand Tasting was held Feb. 25.

The Carnival theme brought a lot of color to South Charles Street!

Even the guests got in on the sartorial fun!

Wine vendors came from near and far to offer their bottles.

Wine vendors came from near and far to offer their bottles.

The 30A Wine Festival ran Feb. 22 to 26.

In addition to wine, guests enjoyed a cocktail station.

Beautiful Alys Beach afternoons call for beautiful Alys Beach sunsets.

First-time attendee Joanna Thomas was in awe of the festivities.

“This is just tremendous; we’re having such a wonderful time!” she said, gesturing around. “The wine is exquisite, the food is delicious, I love the Brazilian dancers, and of course the venue here in Alys Beach is unmatched.”

The Grand Tasting is part of the five-day 30A Wine Festival extravaganza, including speciality dinners and seminars; Bourbon, Beer & Butts; the Gospel Brunch; and the Rose & Croquet tournament. The weekend benefits the Children’s Volunteer Health Network, providing affordable healthcare to children in need throughout Okaloosa and Walton counties.

Photos by Michelle Farnham

February 22, 2023

Alys Beach prepares for 11th 30A Wine Festival

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Special to 30A Food & Wine
Feb. 22, 2023

ALYS BEACH – The 30A Wine Festival returns to the community of Alys Beach for its 11th year: Wednesday, Feb. 22 through Sunday, Feb. 26, 2023. The festival showcases renowned distillers, vintners, and culinary favorites over five days of celebration – a series of events and workshops where wine enthusiasts and bourbon lovers alike relish in the festivities within the captivating town of Alys Beach.

All proceeds from the festival benefit the Children’s Volunteer Health Network, a local charity which provides health services to uninsured or underinsured school children in Walton and Okaloosa counties.

Cultural experiences are written into the master plan of Alys Beach through the dictates of The Alys Foundation, the 501(c)3 nonprofit organization that underwrites the 30A Wine Festival and the other Alys Beach signature festivals. These events and festivals are designed to bring the Alys Beach community, with an emphasis on its homeowners and their families and friends, together around a shared cultural experience.

In its 11 years, the 30A Wine Festival has become a series of events that gather the adult community for exquisite food, drink, music and revelry. As the town grows and the footprint of the festival remains fixed, and as ticket sales release to Alys Beach homeowners first by design, the events are organically transitioning into experiences exclusive to our owner community, an added amenity for our Alys Beach homeowners.

The 30A Wine Festival will continue to release any remaining tickets to our Alys Beach vacation rental guests and the larger community in the years ahead, and invites both festival goers and the larger community to participate in the event that is always open to the public – the 30A Wine Festival Silent Auction benefiting the Children’s Volunteer Health Network. No tickets are required to bid on auction items, just head to 30awinefest.givesmart.com.
Sponsors of the 11th Annual 30A Wine Festival include Brown, Burns & Associates, Inc. Financial Advisors, BALCONES Distilling, Alys Beach Construction, Alys Beach Real Estate, Driftwood Wine & Spirits, Laurent-Perrier, The Jewel, Scenic Stays, and Galvas Construction.

Schedule of events

WEDNESDAY, FEB. 22
• Tour of The Rhône Valley Wine Dinner, The Beach Club; 6-9 p.m.
This special Rhône Valley wine dinner will be held in the Lounge of the Beach Club exclusively for Alys Beach property owners. Beach Club Chef Renato Falconi will prepare a four-course dinner in the French tradition, in tandem with beautiful pairings from the cellars of Rhône Valley’s finest, M. Chapoutier, E. Guigal, and Chateau de Beaucastel. The live music performance of Cam Ray will accompany the event.

• Paul Hobbs Wine Dinner, Caliza Restaurant; 6-9 p.m.
At the onset of this year’s 30A Wine Festival, Caliza’s Red Loggia sets an elegant tone for an intimate evening with Paul Hobbs Winery. Agustina Hobbs will share the winery’s finest offerings paired perfectly with four courses from Alys Beach Executive Chef Kevin Cavanaugh. This evening is sure to be an experience to remember. The live music performance of Mari Gleason will accompany the event.

THURSDAY, FEB. 23
• Oysters + Champagne, The Beach Plaza; 6-9 p.m.
An evening on the Beach Plaza featuring the most exceptional oysters harvested throughout the southeast. Accompanied by champagne and live music, the Oysters + Champagne event is always a beautiful evening of celebration. The live music performance of the Lilli Lewis Trio will accompany the event. Oysters will be provided by Cypress Point Oyster Co., Pelican Oyster Farm, Serenoa Shellfish Co.; a food station will be provided by The Citizen; champagne stations will feature Laurent-Perrier, Laherte Frères, VINTUS Wine Imports, Champagne Delamotte, and Piper-Heidsieck – Charles Heidsieck.

• Leyenda de México Tequila Dinner, Papilio Park; 6-9 p.m.
A new addition to the 30A Wine Festival, the Leyenda de México Tequila Dinner features a four-course dinner alongside neat tequila tastings and uniquely crafted cocktails from this beautiful tequila from Jalisco. Set in the enchanting canopy of Papilio Park, this dinner is a welcomed addition to the festival repertoire and is sure to be a memorable evening of food, drink, and revelry. The live music performance of Jeff Taylor will accompany the event.

FRIDAY, FEB. 24
• Mixology Seminar, Red Loggia; 5-6:30 p.m.
This hands-on mixology seminar will take you through the creation of three perfect craft cocktails that are sure to impress even the most avid cocktail connoisseurs. Our experts, Christine Tarpey of Better Together Beverage and Christopher Ritch of Maverick Beverage Company, share their expertise, insights, and instructions to impart participants with a fresh new lineup to replicate at home.

• Bourbon, Beer & Butts, Kelly Green; 6:30-9 p.m.
Enjoy a night of bourbon, beer, and barbecue with bourbon tastings from distilleries across the country, craft brews from local and national breweries, and savory barbecue creations showcasing the top culinary talents in the Southeast.
Breweries include Grayton Beer Company , Wicked Weed Brewing Company, Tin Roof Brewing Company, Pensacola Bay Brewery, Sixpoint Brewery, Goat Island Brewing, Idyll Hounds Brewing Company.
Participating culinary talent represents Alys Beach, Marrow Private Chefs, Saw’s BBQ, The Hound, The Perfect Pig Grill and Fish House, Treaty Oak Distilling, Southern Soul BBQ, RC Weddings + Events Professional Catering, and Cookie Fix.
Bourbon distilleries include Treaty Oak Distilling, Lexington Brewing & Distilling, Dettling Bourbon, Doc Swinson’s Whiskey, Savage & Cooke, Michter’s Distillery, Paul Sutton Bourbon, Superb Spirits, and Balcones Distilling. The Cleverlys are sure to keep the party rockin’ all night!

SATURDAY, FEB. 25
• Grand Tasting , 3:30-6:30 p.m. | South Charles Street
Immerse yourself in the streetscapes of Alys Beach as you stroll down South Charles Street for the Grand Tasting. Between tasting more than 80 wines from around the globe and light bites to accompany you along the way, this is sure to be a stroll like no other. The live music performances of Jared Herzog, Mike Whitty, and Tanner Gray will accompany the event.
Participating culinary talent represents Ravello Ristorante, The Salty Butcher, George’s at Alys Beach, The Depot , Pescado, Farmer’s Feast, Alys Beach Culinary, 2 Birds Café, Seabear, Chocolatá, Black Bear Bread Co.

SUNDAY, FEB. 26
• Gospel Brunch, Gulf Green; 10 a.m. to noon
We’ll keep the mimosas, Bloody Marys, and coffee cocktails flowing while you enjoy a lively, delicious brunch in one of Alys Beach’s most beautiful and iconic settings, Gulf Green. Feel the joy as the sounds of the gospel choir fill the space for this celebratory Sunday event. The live music performance of the Soul Sensations will accompany the event. The brunch cocktail station will feature Treaty Oak Distilling.

• Rosé & Croquet, Kelly Green; noon to 3 p.m.
Rosé & Croquet is one of the most beloved of the festival events. Wear your croquet whites and enjoy a festive gathering featuring a beautiful brunch spread and an elegant selection of rosés. Rally your best mates and fuel up for the ninth annual Croquet Tournament (each player must purchase an individual ticket + an additional $200 for a four-person team ticket is required to play in the tournament), or just sit back, sip some sparkling rosé, and watch the games. It’s always a fun finale for the 30A Wine Festival! The live music performance of Ken & Andi will accompany the event.

September 29, 2022

NEAT Tasting Room: Shared plates and shared experiences

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By Sarah Murphy Robertson
Sept. 29, 2022

ALYS BEACH – Making memories over a meal is a big ingredient in the pleasure of dining out. At NEAT Tasting Room in Alys Beach, sharing plates only further enhances and explores the dining experience.

Since March of 2021, Chef Kevin Cavanaugh has served as executive chef for NEAT Tasting Room. Cavanaugh worked in kitchens all over the South from Clearwater to Savannah before the last decade plus as executive chef in the Low Country and Raleigh, NC.

NEAT finds the dynamic intersection between flavor and aroma.

Growing up, Chef Cavanaugh’s parents owned a tavern and you could say this means “serving up” food memories are in his blood. Chef keenly remembers wafts of oxtail and corned beef as his mother cooked their homemade soups for the restaurant. Paying attention to how aromas affect a dining experience became second nature to him and still informs his approach as a chef.

Now he deftly oversees the dynamic intersection between his food’s flavor and aroma and the expertly-spun cocktails and curated wine list at NEAT.

The Tasting Room’s menu is composed of snacks, shareable plates and carefully-layered charcuterie boards. Year round, The Tasting Room’s food and beverage offerings are ever-changing.

“We have moved away from the comfort foods we offered this past winter. Summer is a season for dishes that are crisper and lighter,” Chef explained. “Yes we are very fluid with the menu – keeping it fresh and seasonal; we also make it fun.”

Using aromatics like lemongrass, herbs, and edible flowers as less-predictable drink components, Chef Cavanaugh works with the knowledgeable bartenders at NEAT when crafting new menus.

“We offer a Nicaraguan rum that has been filtered using volcanic rock, for example,” he shared. Choosing to echo those clean flavors with an ice-cold ceviche brimming with gulf seafood, brings a diner’s palate to a specific place and time. Sips crafted from fresh rosemary and grilled pineapple or charring the rind of a Grecian cheese, are other ways NEAT adds unexpected flavor to more familiar ingredients.

Bar — NEAT is a cocktail bar and restaurant, as well as a retail shop.

Since NEAT is both a retail shop for artisan spirits and wine as well as a cocktail bar and restaurant, they are in a great position to share what they know with customers and guests. Theirs is a creative team who is well-versed in their craft.

“Everyone here takes a lot of pride in what they do,” Chef emphasized.

While the menu at NEAT is absolutely thoughtful, unique, and elevated, you will also see familiar favorites like deviled eggs, pimento cheese, and even boiled peanuts offered. Though focused on showcasing innovative pairings, they always aim to stay accessible and focused on well-balanced flavors.

Along with striking Alys Beach as their backdrop, the “secret sauce” at NEAT is one their chef learned many years back at a tavern: bring people together sharing food and drinks and that experience will always be memorable.

Located at 11 North Castle Harbour Drive in Alys Beach, NEAT does not take reservations. NEAT Bottle Shop is open from noon to 10 p.m. Tuesday to Saturday and NEAT Tasting Room is open from 2 to 10 p.m. Tuesday through Saturday. For more information on their current menu selections visit, www.alysbeach.com/neat or phone them at 850-213-5711.

September 9, 2022

George’s at Alys Beach: More than a vacation hotspot

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By Pam Windsor
Sept. 9, 2022

ALYS BEACH – George’s at Alys Beach offers guests an experience they’ll remember, and it starts as soon as they walk through the door.

“From the hosts and managers that meet you at the door, to our servers to our bussers, they make you feel at home,” said Executive Chef Camille Withall. “You feel the love and care of our service and that translates to our food, as well.”

Withall, a native of the Philippines, leads a talented culinary team in creating an expansive and flavorful menu that starts with fresh, locally-sourced ingredients, with everything made from scratch. Guests return for popular dishes like the Sesame Crab & Avocado Salad for lunch, the Lobster Quesadillas for lunch or dinner, or the Jerk Crusted Gulf Snapper for the evening meal.

“In the Philippines, our food has so many layers of flavors and that’s how I like making our food here,” Withall explained. “Even if it’s a simple salad, every bite has so many flavors. And I love incorporating the backgrounds of some of my co-workers, too. Some are from Puerto Rico, Korea, and Jamaica, and they all have something to offer. Our cuisine is labeled New American because it’s modern techniques and fusions of different cuisines. So there’s always something new and exciting for different palates.”

She strives to offer something for everyone, so the menu features beef, chicken, and vegan dishes, along with a variety of uniquely prepared seafood dishes.

“We get everything in fresh every day. And we’re pretty spoiled where we live because we can actually serve what’s been swimming in the ocean that day. And I think that’s a big draw for people vacationing here. They know that by staying at the beach, with all of the fishing availability, they’re getting fresh seafood.”

Strawberry Tartine with fresh ricotta and arugula on rye bread

The menu changes with the season, so in the spring and summer, there are lighter options like this summer’s Strawberry Tartare for lunch.

“We get fresh strawberries from Louisiana, so it’s strawberries, fresh ricotta, arugula, and it goes on rye bread. And at dinner we have Tuna Tartare, and Yellowfin Tuna fresh from the Gulf. We toss it in a nice light lemon Dijon vinaigrette, accompanied with pickled vegetables and crackers.”

They also offer year-round favorites that guests have grown to love and expect, and that keep them coming back time and again.

George’s also has an extensive wine and beer list, and this year has begun offering premium batch cocktails. General Manager Sarah Hampton said the goal at George’s is to offer amazing food and drink, as well as a dining experience to remember.

“We have so many guests that save George’s for a special occasion, or come once a year or even several times a year,” she said. “It’s not just somewhere to eat while they’re on vacation. It’s really an experience and a special place to enjoy and they look forward to it. And that’s always good to see.”

And everyone at George’s seems to feel that way.

“We pride ourselves in what we do,” Chef Withall said. “Service, the food, and making sure everything is fresh and delicious. Our goal is to please people, make sure they’re happy here, and well fed and taken care of.”

George’s at Alys Beach is at 30 Castle Harbour Drive, Alys Beach. Open seven days a week, with lunch 11 to 3, and dinner 5 to 9. George’s does not accept reservations, but reach them at 850-641-0017 or visit www.georgesatalysbeach.com.

March 3, 2022

Wine festival wishes and Alys Beach dreams

Blog, Home Page Blog

30A Wine Festival is a sight to behold

Michelle Farnham
March 3, 2022

ALYS BEACH – A beautiful night under the glow of an Emerald Coast sunset turned into a beautiful night under the glow of twinkling lights at the 30A Wine Festival Feb. 26.

Those lucky enough to gain entry into the sold out premier event strolled South Charles Street, visiting 44 vendor tables, sampling wines, fine dining fare and cocktails. Surrounded by the towering architecture of Alys Beach, spring fashions made an early debut and cuisine ranged from paella to popsicles.

Chef Drew Dzejak represented Alys Beach’s The Citizen, bringing his famous Calabrian Shrimp, served with crispy shallots, fresh herbs and focaccia. A few tables down, Big Bad Breakfast dished up Winter Vegetable Hash and an Indian-Spiced Vichyssoise with spice-crusted shrimp.

amici 30A Italian Kitchen pleased the crowd with their aracini, caprese skewers and Amy’s Meatballs; while Black Bear Barroom put out an impressive charcuterie spread and Gianduja tarts – a chocolate-lover’s dream.

Holiday Cafe was on site, sharing the news of their upcoming establishment, set to open early May. Serving coffee, wine, and small eats, Holiday Cafe will be located near Mast Furniture in Alys Beach.

Wine pour — The 30A Wine Festival featured 44 tables of food, wine and cocktails.

Napa’s Robert Biale Vineyards was on hand again, offering the R.W. Moore Zinfandel and Royal Punishers Petite Sirah.

“We specialize in zinfandel and everyone has really been going after it,” the Biale rep admitted. “That vineyard was planted in 1905 so it’s incredibly old and still tasting just wonderful.”

In addition to wine, four tables near the stage were mixing cocktails, including the Blue Me Away (Kastra Elion Vodka, Blue Curacao, Chartreuse, grapefruit bitters, lime and soda) and at the Tequila Komos table, the Rosy Dawn (rosé syrup, strawberry, lime and Maldon salt).

Taste — The festival gives guests a chance to try new bottles before hitting the retail tent.

“I like that this festival is in the evening, both from a climate perspective and because the vibe is a little more chill,” said attendee Andrew Williams of Ohio, who has been to all the South Walton wine festivals, but fell in love with the 30A fest on his first visit. “As much as I like day drinking, I like evening drinking even more!”

A trio of musical groups played along the street, keeping the mood as airy as the night’s light gulf breeze, and a silent auction encouraged bids to benefit the Children’s Volunteer Health Network, providing dental care to underserved local children. Other festival weekend events included a wine dinner at Caliza, a beer and wine dinner, oysters and champagne in Central Park, the Flor de Cana Rum dinner, a mixology seminar; Bourbon, Beer & Butts Friday night; and Sunday’s Gospel Brunch and Rosé & Croquet tournament.

Table — Wine, food and friends, what could be better?

Photos by Michelle Farnham

March 1, 2022

B3: Neat or on the rocks?

Blog, Home Page Blog

Bourbon Beer & Butts keeps Alys Beach fed, watered and happy

By Michelle Farnham
March, 1, 2022

ALYS BEACH – One of the premier events of the 30A Wine Festival, Friday night’s Bourbon Beer & Butts smoked up the coast Feb. 25!

The crowd came together for a good cause, as proceeds benefit the Children’s Volunteer Health Network, providing health services to over 1,000 underinsured children annually in Walton and Okaloosa counties. Kelley Mossburg, executive director of the charity, welcomed the crowd and offered his thanks.

“Many of the children we see each year – between kindergarten and fifth grade – have never seen the inside of a dentist’s office,” Mossburg explained. “We’re able to provide that care free of cost through your generosity and the generosity of The Alys Foundation and many other supporters. Thank you for being here tonight, and I don’t have to tell you to have a good time!”

The Pork Carnitas from Springhouse in Alexander City, Ala., were served with jicama and carrot slaw.

Eats came from near – Caliza Restaurant, Back Beach Barbecue, 98 Bar-B-Que, Pescado Seafood Grill & Rooftop Bar – and far, like Treaty Oak of Dripping Springs, Texas; Swig & Swine of Charleston, S.C., and Central BBQ of Memphis.

Auburn’s Bow & Arrow was back for its sixth year, with Chef David Bancroft serving his TV-worthy ribs.

“This is a dish I did on Iron Chef America: Battle Ribs,” Bancroft said as he sprinkled the dish with pecans. “It has honey hot sauce and fried chicken skin streusel.”

Saw’s BBQ of Birmingham was on hand, not only dishing up Pork ‘n’ Greens (pulled smoked pork, cheese grits, turnip greens and fried onions) but handing out complimentary bottles of their sauce.

To wash down all that amazing BBQ, guests had their choice of bourbon or beer – or both – with everything from local favorites Idyll Hounds and Grayton Beer Co., to Wilderness Trail Distillery of Danville, Ky.

The team from Treaty Oak Distilling drove in all the way from the Austin, Texas, area to pour several options.

“We have our Treaty Oak Day Drinker Texas Bourbon, which is a little lower on the ABV side, it’s a little more for easy sipping and cocktails,” said rep Lee Fenner, while also pointing out their very popular Hill Country Dreaming cocktail, combining the Day Drinker with black tea, lemon, and mint simple syrup.

“We’ve been here every year, and this is probably the best event; we look forward to it every year,” Fenner added.

To entertain the crowd, The Cleverlys took the stage with a promise of twangy, old-timey music, but threw a curve ball when they cranked out more mainstream tunes such as Blackstreet’s “I Like the Way You Work It,” 4 Non Blondes’ “What’s Up?” and “Gangnam Style” between deadpan quips and hilariously misleading anecdotes.

Photos by Michelle Farnham