breakfast

September 12, 2022

NEW RESTAURANT: Canopy Road Café joins the 30-A scene

Breakfast/lunch spot opens in 30Avenue

INLET BEACH – Canopy Road Café’s new 30-A restaurant, located at 12805 US-98, promises to shake up the old breakfast routines of locals and tourists alike. This isn’t your grandmother’s bacon-and-eggs breakfast joint.

From whimsical dishes like Fat Elvis pancakes (in case you were wondering: peanut butter and banana pancakes filled with chopped bacon and topped with a peanut butter drizzle), to customized skillets with every ingredient under the Emerald Coast sun – Canopy Road Café has you covered.

Children will love Canopy Road Café because they aren’t treated as an afterthought. When they see that plate of Cookies and Cream French Toast headed their way, the expression on their faces is priceless. And when they take a picture of it and send it to their friends, you’ll know you picked the right breakfast spot.

But Canopy Road Café isn’t all sprinkles and whipped cream – there is something for the entire family. From five different “benedict” dishes to handhelds, omelets and house favorites, every breakfast base is covered.

And if the lunch hour has arrived, you can dig into an Angus burger, fries and wash it all down with a cold beer before heading back to work or the beach.

Many of the items served come from the Sunshine State.

Canopy Road Café is the creation of Brad Buckenheimer and David Raney, college buddies who worked at a Tallahassee diner but knew they eventually wanted to start their own business.

Now, Canopy Road Café is taking off with eight locations sprinkled throughout the state and more on the way.

“We love what we do, and we love making people happy,” said Brad. “Smiles and sighs are our goal – smiles because breakfast was fun and sighs because they were satisfied.”

Brad and Dave are Florida boys who honor their roots – all of the meat and produce served at the restaurant come from the Sunshine State.

“We use local art in the restaurants, local vendors and cater to locals first,” Dave said. “Local diners will find that it doesn’t take long for our staff to learn their names and what they like. We hire local people and treat them well to keep turnover at the minimum.”

Open from 6:30 a.m. to 2:30 p.m. daily, Canopy Road Café is located at 12805 US-98, Inlet Beach, within the 30Avenue complex. Find them online at www.canopyroadcafe.com.

July 31, 2022

Chef Spotlight: Giovanni Filippone, Mama Clemenza’s

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By Liesel Schmidt
July 31, 2022

MIRAMAR BEACH – Having recently turned 50, Chef Giovanni Filippone has a lot to look back on across the five decades of his life.

A French-born Italian, Filippone grew up in a Sicilian family that emigrated to New Jersey after living in France, giving him a culturally diverse background that is obvious in his cuisine – not to mention his vocabulary. Speaking French, Italian, and “screwed up English,” or what he terms “Jerseyish,” Filippone is unapologetically unique and unabashed about being himself, an energetic force of creativity that culminates into dishes that sing with flavor and display an exceptional understanding of nuance.

Growing up in Europe with a mother who cooked meals from scratch using fresh ingredients, Filippone was inspired to become a chef – one at least as good as his mother was.

“She really impacted my career the most,” he said. “I grew up with her authentic Sicilian cooking, so that’s really where it all started.”

Mama Clemenza's — Mama Clemenza’s duck waffle special is a plate full of flavor!

Where it led was the Culinary Institute of America at Hyde Park in New York, where he honed the natural talent that had been growing in him since childhood. It was an externship at Destin’s iconic Marina Café that brought the young aspiring chef to the Emerald Coast. Naturally, Filippone fell hard and fast for the beauty all around him and the friendliness of the people.

“I’d come from New Jersey and fell in love with the area,” he recalled. “I returned to New Jersey and promised myself I would come back here one day. A few years later, I bought a one-way ticket and moved to paradise.”

Living in paradise, Filippone has become part of the food scene at some of the area’s best restaurants, making his mark and showing just what incredible talent he has. Holding positions as executive chef of Marina Café as well as Beachwalk Cafe, Destin Chops, and Vue on 30a, he went on to become executive chef and managing partner at Mama Clemenza’s European Breakfast in 2019. Partnering with William Dee, the two have created a concept that offers guests decadent European-style breakfast dishes made from scratch.

“It’s a great nod to my roots, as we serve delicious European fare, and the schedule is great because it allows me more time with my wife and children,” said Filippone, who has two daughters with his wife, Jennifer.

A two-time contestant on Fox’s cult hit Hell’s Kitchen, Filippone is somewhat famous, having gone nose-to-nose with Chef Gordon Ramsey on more than one occasion. But fame isn’t what he seeks; rather, he simply wants to cook – and live at the beach.

“The beaches and the food drew me here when I was searching for externship opportunities,” he said. “Now, I love living here.”

With 30 years of being a chef under his belt, Filippone has a career that has taken him far. And while he may be a long way from the land of his birth and the country that runs deep in his veins, he brings it to his guests, welcoming them to his table and telling a story with every bite.

Mama Clemenza’s European Breakfast is located at 12271 US Hwy. 98, Miramar Beach. Open Wednesday to Sunday, 8 a.m. to noon, reservations are not accepted. For more information, call 850-424-3157 or find them on Facebook @MamaClemenzas.

Photos by Michelle Farnham

September 27, 2021

Sunset Bay Cafe: Sun rises on remodeled restaurant

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By Michelle Farnham
Sept. 27, 2021

SANDESTIN – The 2020 offseason proved the perfect time for the sun to temporarily set on Sunset Bay Cafe. The restaurant was closed for a major remodel, modernizing the dining room of Sandestin’s much-loved eatery. Upon reopening, guests were welcomed into an indoor space as lovely as the waterfront locale the restaurant is named for.

“We basically gutted it,” admitted Bryce Jarvis, who co-owns the restaurant with his father, Gary. “All new walls, all new floors. We’re really excited.”

A palette of muted grays and weathered wooden floors really brighten up the space, highlighted by white shiplap accents. One wall of the dining room is adorned with a colorful mural, adding splashes of beachy seafoam, coral, yellow and blue.

“It’s actually custom-made wallpaper, it’s pretty neat,” Jarvis admitted.

The outside dining space uses the natural beauty of the Choctawhatchee Bay as its décor, surrounded by palm trees, blue skies and sunshine. A row of outdoor tables take advantage of the shade from the building’s awning, as guests enjoy cool breezes coming off the water.

Quenching that summertime thirst is no problem, with a selection of house cocktails – including five Bloody Mary options, three mimosas, a screwdriver and the Tequila Sunrise. The nearby outdoor Tiki Bar is open seasonally, positioned near the resort’s outdoor pool and the bay. You’ll find breakfast options like hot or iced tea, cappuccino, espresso, and iced coffee, as well as juices, milk and soda.

Crab cakes — Handmade crab cakes with slaw and a Jerk remoulade.

Now for the food

Once you’ve chosen a seat, the real decision-making begins. Like any good brunch house, the menu is varied, broken down into Starters, Benedicts, Breakfast Platters, Omelets, From the Griddle, Soups & Salads, and Lunch Plates & Sandwiches.

Get the meal started with a homemade cinnamon roll with Florida orange cream cheese icing or fried cheese curds with marinara.

Benedicts include favorites like the Fried Green Tomato, served with blackened shrimp and Old Bay Hollandaise sauce; or the Southern Boy featuring white peppered gravy and sausage atop homemade buttermilk biscuits.

Banana brulee french toast with spiced pecans, caramelized bananas and Grand Marnier maple syrup.

Hot off the griddle, diners can chose from pancakes, French toast, or waffles, adorned with fruity favorites like blackberries, peaches, bananas or strawberry cream cheese – all served with two eggs and choice of breakfast meat.

As with any good Southern establishment, there’s your Shrimp & Grits, Chicken & Waffles and Crab Cakes. You might not expect the likes of Shrimp Grilled Cheese (five cheeses, spinach, and Gulf shrimp) with a cup of tomato bisque, or the Seafood Tacos (fish or shrimp served your way with fried plantains and coconut pineapple dipping sauce).

As fishermen, the Jarvises understand the importance of fresh seafood, and source as much sustainably caught seafood as they can get, delivered straight from the Destin docks.

Breakfast bagel with egg whites, turkey, avocado, served with breakfast potatoes.

They’re famous for their Sidewinder Fries: curls of fried potatoes with the perfect amount of seasoning. Off the Starters menu, they come topped with white pepper gravy, bacon, chives, and cheese curds. The side is also available at sister restaurant Slick Lips Seafood & Oyster House, located in the nearby Village of Baytowne Wharf.

Sunset Bay Cafe is located at 158 Sandestin Blvd. North, near the Linkside Conference Center within the Sandestin Golf and Beach Resort in Miramar Beach. Visit them online at www.sunsetbaycafesandestin.com or call 850-267-7108. Breakfast and lunch are served seven days a week from 8 a.m. to 2 p.m.

August 26, 2021

Scratch Biscuit Kitchen: Rise and shine, it’s biscuit time!

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Aug. 26, 2021
By Michelle Farnham

WATERCOLOR – There’s a new breakfast game in town, one as charmingly Southern as the rocking chairs you’ll find on its front porch. A sign on the wall encourages diners to “Count the memories, not the calories.”

“A square biscuit makes it much easier for you to eat with both hands!” – Gabrielle Testa, WaterColor Resort

Opened Feb. 1, Scratch Biscuit Kitchen Chef Matt Moore and his crew bake up cathead biscuits (so named for being the size of a cat’s head), all made from – you guessed it – scratch.

With the slogan, “Baked with care, served up square,” these aren’t your average biscuits.

“A square biscuit makes it much easier for you to eat with both hands!” explained Gabrielle Testa, general manager for WaterColor Resort.

Testa pointed to the Deep South biscuit, featuring fried green tomatoes, or the Chicken Fried with honey butter and pickles, as her favorites.

“The piece of chicken spans out from the biscuit! If you’re really hungry, that’s your go-to, but you won’t eat any other meals for the rest of the day!” Testa admitted with a laugh.

Benny-style biscuits include Nola’s Finest, featuring andouille sausage; the Port St. Joe with fried oysters; and the Cold Cured Salmon with avocado and hard-boiled egg. For those looking outside the biscuit, the Not So Square menu has meals served on sourdough or a bed of lettuce, all with chips or a side salad.

In addition to biscuit-based fare, Scratch Biscuit Kitchen also serves house-made jams (check out the tomato and jalapeño), jellies and gravies; an assortment of sides including grits, house chips, and hash brown casserole; and muffins. The Sweets menu offers a Biscuit Doughnut with Chocolate Gravy, Matt’s Apple Pie, and a bread pudding featuring bourbon vanilla anglaise.

“We have different specials every day, so we can get creative,” Testa said. “For example, we have perfected the vegan cinnamon roll to meet the dietary needs of such a diverse community.”

Younger diners are in luck, as the Kids Menu offers up a mini biscuit, turkey sandwich, scrambled eggs, PB&J or “chicken nuggies,” all served with apple sauce and a juice.

Lovers of a cup o’ Joe might appreciate the Mug Club. Guests who purchase the SBK YETI mug get unlimited coffee for $1 per visit. Scratch serves a rotation of personal Southern blend brews; on this day it was the Front Porch, Azalea City, Southern Pecan, and the Live Oak Decaf. An assortment of sodas, juices and even beer and mimosas are also poured daily.

There are three seating options: indoor tables, stools at the counter, or four outdoor picnic tables positioned under oversized umbrellas. The carryout window also allows for quick grab-and-go service.

Visit Scratch online at www.scratchbk.com where Moore shares his buttermilk biscuit recipe in a tutorial video.

Scratch Biscuit Kitchen is located at WaterColor Town Center, 1777 E. Co. Hwy. 30A, Unit 101, Santa Rosa Beach. Open for dine-in or to-go daily from 7 a.m. to 2 p.m. (the takeout window opens at 6:30).

Photos by Michelle Farnham

July 27, 2020

Black Bear Bread Co. A-Z: From avocado to za’atar

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July 28, 2020
By Laura Holloway

GRAYTON BEACH – When you first walk through the doors of Black Bear Bread Co. in Grayton Beach, the whiff of freshly baked bread and aromatic coffee brewing instantly tickles the senses, encouraging the stomach to growl and inviting the mouth to water. It’s impossible to resist, and upon seeing the menu, it’s clear why so many have made Black Bear a regular part of their day. Defined as ‘your neighborhood bakery, coffee shop and all-day seasonal café,’ the small yet very mighty restaurant offers everyday selections with surprising and unforgettable flavor upgrades.

Owners Dave Rauschkolb (of Seaside’s Bud and Alley’s, Taco Bar, and Pizza Bar notoriety) and Chef Phil McDonald have created something truly unique with the conception of Black Bear Bread Co.

“Black Bear Bread Co. is basically something that I wanted to do for the locals here, but it also stemmed from my time living in Brooklyn,” McDonald explained. “I learned a lot from a restaurant group that I worked for, and I worked with a baker there that inspired me to want to create fresh bread. I started eating all this sourdough, and I wanted to learn how to make bread. I wanted to open my own sandwich shop back home.”

He spent time working with Rauschkolb at Pizza Bar, and during that time he started making bread in wood fire ovens. This was the moment that the idea for the bakery first began, and together the two created what has become a culinary staple for locals and visitors alike. The Black Bear team they assembled – which includes James Beard Award-nominated baker Deb Swenerton – works efficiently together to give patrons a delectable experience.

Freshly baked breads, wrapped in traditional bakery paper, entice guests in new ways, with such mouthwatering choices as sourdough (country, multigrain, fruit & nut, and olive) and baguettes. Pastries include croissants, cinnamon rolls, bear claws, cheese danishes, scones, and bagels that are known for selling out to those lucky patrons who plan for early visits to the café.

A menu to hold its own

Of course, while many come to grab a pastry or loaf of bread, there are just as many who stay for the unique and delectable menu which offers breakfast all day (steel cut oatmeal, acai bowl, egg and cheese biscuit, bagel and lox, and full-flavored tartines, including Avocado (with house pickles and za’atar), smoked salmon (with crème fraîche, radish “salad” preserved lemon, and extra virgin olive oil on multigrain), and banana (with whipped ricotta, local honey, sea salt, mint, chili, and pecans on sourdough), which Chef Phil first created at his home.

“It’s really interesting; they say that necessity is the mother of invention. I created this dish at my house from the only items that were in our fridge, and it’s been one of our most popular dishes here,” McDonald said. “It’s a tug-of-war between sweet and savory – you can’t really put your finger on what it is.”

Lunch delivers its own power punch of flavor, providing seasonal soup selections, inventive salads like the Dragonfly Arugula (with pecan sherry vinaigrette, radicchio, smoky blue and herbs) and sandwiches like the Tall Pines Roast Beef (with fennel slaw, horseradish, basil, and aioli on a baguette).

Aromatic Stumptown Coffee quenches morning thirsts and a small yet thoughtful wine and beer list services the adult crowd with aplomb. And although the menu can hold its own with any big-city establishment, it’s the small-town, neighborhood feel of Black Bear that keeps many patrons returning again and again.

“A lot of the businesses on 30A are independently owned, so there’s not a lot of corporate. It’s really great that we’ve kept this corridor road mom-and-pop for so long. Even the people who visit here appreciate that, too. As long as we keep that, that will be the allure of this place,” McDonald shared.

Black Bear Bread Co. is located in the Shops of Grayton at 26 Logan Lane, Unit G, in Grayton Beach. The cafe is open Monday through Saturday from 7 a.m. to 3 p.m. and Sunday from 8 a.m. to 3 p.m. Bar Room hours are 7 a.m. to 6 p.m. Monday to Saturday, and 8 a.m. to 6 p.m. Sunday. More information can be found by visiting www.blackbearbreadco.comor calling 850-588-2086. A second location will be opening this year at Grand Boulevard in Sandestin.