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Breakfast with Bud & Alley’s

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Posted by Phil Heppding

An annual favorite for best place to watch the sunset on 30a, Bud & Alley’s Rooftop Bar in Seaside has just opened its doors to diners looking for a great breakfast menu with fresh local ingredients.

Open from 8AM to 11AM seven days a week, Bud and Alley’s is already delighting diners with the ever-popular Crab Cake Benedict. Yes, the most popular choice of guests downstairs has now made it’s way to the breakfast plate and you won’t be disappointed. Enjoy a poached egg with hollandaise sitting atop a Bud and Alley’s Signature Crab Cake and English muffin.

Bud & Alley's Crab Cake Benedict
Bud & Alley’s Crab Cake Benedict

“Folks who have enjoyed coming to Bud & Alley’s over the years now have a new reason to come back and visit” said Kirk Williams, General Manager of Bud and Alley’s. “They can expect the same great service with fresh, local ingredients when they join us for breakfast on the rooftop deck.”

Diners with cravings for something different can feast on a New York style bagel with house made Gravlax. The scallion cream cheese and pickled red onion is sure to wake the senses up of any weary beach lover.

New York Style Bagel with Gravlax, Scallion Cream Cheese and Pickled Red Onions
New York Style Bagel with Gravlax, Scallion Cream Cheese and Pickled Red Onions

If you are looking for something a little more traditional, the Southern Style Breakfast will fill you up with two eggs your way, stone ground grits, toast and your choice of sausage or bacon.

Breakfast with Bud & Alley's- something for everyone!
Breakfast with Bud & Alley’s- something for everyone!

Even the little ones can get in on the act with a Belgian waffle with honey whipped ricotta, toasted pecans, and maple syrup.

Belgian Waffle with Honey Whipped Ricotta, Toasted Pecans and Maple Syrup
Belgian Waffle with Honey Whipped Ricotta, Toasted Pecans and Maple Syrup

Fresh-cut seasonal fruit with Barrett’s Tupelo honey and mint is sure to delight diners searching for the lighter side.

And finally, be sure and enjoy a house-made Bloody Mary or mimosa to help start your day the 30a way!


30afoodandwine.com PICK???? If ordering for two, try the Crab Cake Benedict and the Southern Style breakfast to share. Order up the seasonal fruit plate for the table and you may be able to skip lunch and spend extra time with your toes in the sand!

For more information or to check out the breakfast menu, please visit http://www.budandalleys.com/menu_breakfast.php or call 850-231-5900.

Seaside Bud Alleys 30a food and wine

3 for 30a- Spring is finally here!!!!

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By Natalie Haddock

We’ve changed our clocks forward, we’ve seen the influx of families and college students along the shore, and as of Friday March 20th, Spring officially begins. So where do you go to make the most of a nice sunny day? Where is the hottest place to be after the sun goes down? This week’s installment of 3 for 30A is to highlight a few fun locales that are sure to put a little spring in your step this weekend.

Friday March 20th – Start your weekend with a quick stop over at the Grayton Beer Taproom in Santa Rosa Beach. This craft brewery site is home to the popular local ale 30A Beach Blonde and the 1890 Founder’s Ale but also pours an assortment of other brews including stouts, IPAs, APAs, and often a porter or two. Pick up a growler for the weekend or simply prep your palate with a few tastings. Grayton Beer Company has tapped the pulse of the craft beer trend and the Taproom is the perfect site to get a first sip from the beer masters themselves. For hours and info visit www.graytonbeer.com

Kick off the weekend at the Grayton Beer Taproom.
Kick off the weekend at the Grayton Beer Taproom.

Saturday March 21st – Soak in the sunshine and the cool gulf breeze as you dine on the roof deck of Bud and Alley’s in Seaside. This Golden Spoon Award winning restaurant is the perfect place to spend an afternoon or evening meal in the spring air. With fresh gulf seafood and local produce, it is no wonder this restaurant has become a popular staple of locals and visitors since 1987. Enjoy the Grilled Red Snapper with basmati rice and lemon aioli or a Smoked 12oz Pork Chop with green apple/tomato chutney as the ringing of an old steam train bell announces the sunset and an end to another day in paradise. For more information about Bud & Alley’s Seaside restaurants visit http://www.budandalleys.com/index.php

Usher in spring at the Red Bar in Grayton Beach with Dred Clampitt on Sunday Evening!
Usher in spring at the Red Bar in Grayton Beach with Dred Clampitt on Sunday Evening!

Sunday March 22nd – The Red Bar is the local’s red-hot-spot for dining, dancing, and mingling on 30A. Stop into the eclectic dining room for lunch from 11:00-3:00 or dinner from 5:00-10:00 but stay late for a fun evening with live music and cocktails. The restaurant’s menu is simple but varied and includes delicious entrees such as Blackened Grouper, Penne Chicken, three-cheese Manicotti, and Baked Eggplant stuffed with shrimp and scallops. When the dinner crowd thins, the funky atmosphere kicks in and the Red Bar Jazz band can be seen playing most nights. Dred Clampitt will also be performing this Sunday and Monday. For menu and music info visit http://www.theredbar.com/

Seaside Bud Alleys Pizza Bar 30a food and wine

A Chef’s Holiday Traditions

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Story by Sarah Murphy Robertson

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

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

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

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

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

Roasted Duck with Winter Vegetables and Pomegranate Dressing

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

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

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

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

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

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

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

Chefs Prep Acme Ice House 30a food and wine

Fight Night!

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Story by: Sarah Murphy Robertson

Anyone happening by Seacrest this past Wednesday evening may have heard the enthusiastic roar as Acme Ice House crowned their first Food Fight winner. It was a night celebrating culinary creativity and the crowd buzzed with excitement as two local chefs had one hour to create a minimum of two dishes with mystery ingredients.

As the competition kicked off, Chef Derek Langford from Bud & Alley’s in Seaside and Chef Chris Infinger of g.Foley’s in Panama City Beach were given their three mandatory ingredients: Golden Tilefish, King Oyster mushrooms, and white asparagus.

While the two chefs worked furiously against the clock, guests enjoyed libations and appetizers fit for true food lovers: tender and juicy short rib sliders, beets dressed with Florida honey, walnuts, and bleu cheese, and seared Ahi tuna wrapped in soy and ginger dressed soba noodles. The well-satiated fans eagerly crowded to watch the chefs work their magic as delicious aromas began wafting from Acme’s open kitchen.

Chef Derek prepared fresh ravioli filled with King Oyster mushrooms and homemade ricotta, sauced with a sublime mushroom jus crafted using honey, soy sauce, and veal stock and served with a shaved mushroom salad on top. Next he served his Tilefish dish: perfectly cooked with tantalizingly crispy skin atop an asparagus puree and accompanied saffron sauce.

Chef Derek Langford prepares his mushroom ravioli for the judges table.
Chef Derek Langford prepares his mushroom ravioli for the judges table.

Chef Chris presented three courses starting with a deviled egg with asparagus puree and a hot sauce gelée giving this little bite a kick. Next his cheesy King Oyster mushroom risotto was creamy and earthy and garnished with dehydrated mushrooms that were first boiled with smoky bacon. This dish showcased Chef Chris’s creative ambition and point of view. Lastly his Tilefish was accompanied by an herbed crab stuffing and resting on crisp-tender asparagus spears and a potato puree. All his components were seasoned to perfection.

It can’t be overstated how challenging a competition like this is. While both chefs are talented, experienced professionals in their field, a mere hour to create composed dishes from previously unknown ingredients in a pressure-cooker environment, is not an easy task. Both competitors were successful and presented stunning dishes in the allotted timeframe.

I was honored to be one of the three judges tasting and evaluating this amazing food. Along with Acme’s owner Bill Shoaf and Gulf Coast State College Assistant Culinary Professor Paul Ashman, we undoubtedly had the best jobs in the house. After a difficult deliberation with scoring so close the winner was decided by less than half a point, Chef Derek Langford received the coveted win and bragging rights. What a battle!

THE "secret ingredients"...King Oyster mushrooms, white asparagus, and Golden Tilefish
THE “secret ingredients”…King Oyster mushrooms, white asparagus, and Golden Tilefish

Acme Ice House’s next Food Fight is Wednesday November 19th starting at 6 pm. Stay tuned for the chef line-up and make plans to come experience the fun and creativity first hand!