oysters

September 19, 2022

Goatfeathers: A distraction from the business of life

By Lauren Sage Reinlie
Sept. 19, 2022

SOUTH WALTON – In 1988, when Pat Miller opened a seafood market with a small cafe upstairs, it was one of only a handful of restaurants in South Walton. Today, Goatfeathers ranks as one of the longest-standing establishments in the area, which now boasts hundreds of dining choices.

Goatfeathers didn’t have its name back then, though. At first, the little cafe on the second floor of the seafood market was aptly named Over the Market Cafe. Miller came upon the Goatfeathers name while traveling to Austria. He discovered a quote from 1913 by a man named Ellis Parker Butler: “Goatfeathers are the distractions, sidelines, and deflections that take a man’s attention from his own business and keep him from getting ahead.”

That’s what Miller wanted his spot to be: a distraction from the business of life.

Thirty-four years later, Goatfeathers supplies some of the freshest seafood in South Walton and offers guests a little spot to let loose and enjoy life. Miller, now 76 years old, is still the first one in the market almost every day. He butchers almost all the day’s catch himself.

“And let me tell you, he shows no signs of slowing down,” said Patrick Barrilleaux, Goatfeathers’ general manager.

Goatfeathers has unlimited access to the freshest fish, straight off the boat.

The original Goatfeathers Restaurant and Goatfeathers Seafood Market is located in Blue Mountain Beach, but the company now has two additional seafood markets, one in Seagrove Beach and one in 30Avenue, which has a sidewalk cafe as well. The markets provide fresh fish to local customers, including private chefs and some restaurants, but the Goatfeathers restaurants always come first, Barrilleaux said. “We have unlimited access to the freshest fish, straight off the boat.”

Grouper is their most popular selection. At lunch, diners can order it as a sandwich. At dinner, it comes in an oversized portion, grilled, fried, or blackened. They serve fresh, never frozen, diver scallops – a rarity in the area. Daily local catches are available, as are blue crab and even Norweigian salmon, which are also available at the seafood markets.

Barrilleaux said he is proud of their fried shrimp, which he thinks is the best in the area. At lunch, they serve the fried shrimp or fried oysters as a Po Boy, which comes on French bread straight from Louisiana, Barrilleaux’s home. Their steamer baskets include Alaskan snow crab and Colossal king crab. The Taste of Goatfeathers appetizer plate features boiled shrimp, fried oysters, smoked tuna dip, and a cup of seafood gumbo.

The menu branches beyond seafood and includes chicken, steak, pasta, and vegetables. Barrilleaux said they try to have something for everyone. He also noted their chef is always willing to try to accommodate any dietary needs or food allergies.

The restaurant has a full bar, with one highlight being the Hell Yeah margarita, made with tequila, agave nectar, fresh-squeezed lime juice, and a floater of Grand Marnier. (The story goes that a server once asked a customer if they wanted a shot of Grand Marnier on top, and they replied, “Hell yeah!” The name stuck.)

Dress is casual. As Barrilleaux said, come as you are and leave happy. It’s a bit of a motto for him.

“I like to think of this as my house,” he said. “I’m having a party at my house every night, and you are a guest in my house. That’s how we look at it.”

He noted that the restaurant usually closes around 9 p.m., but he will stay open later if it’s a busy weekend or holiday.

“I’ll serve until people stop coming,” he said. “I’m here to feed you. That’s my job. I’m from Louisiana; I can’t help it. That’s what we do. We feed people.”

Goatfeathers Restaurant and Seafood Market is located 3865 W. Co. Hwy. 30A in Santa Rosa Beach. The market is open from 9 a.m. to 6 p.m. The restaurant opens at 11 a.m. and closes around 9 p.m. The Seagrove Beach market is located at 4042 E. Co. Hwy. 30A in Santa Rosa Beach and is open from 10 a.m. to 6 p.m. The 30Avenue market and cafe are located at 12805 U.S. Hwy. 98 East in Inlet Beach and is open from 11 a.m. until around 8 p.m. Reservations are not accepted. Check out the menu and more at goatfeathersseafood.com or call 850-267-3342 for more information.

September 1, 2022

Down Island Gulf Seafood Restaurant: Finding connections and community Down Island

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By Sarah Murphy Robertson
Sept. 1, 2022

Chef Brannon Janca was raised in Pascagoula, Miss., so maybe it was an inevitability: grow up on the Gulf Coast, frequent its beautiful barrier islands, and this will shape one’s calling – and one’s first restaurant.

As a child, Chef Janca spent lots of time out on Horn Island camping, fishing, and cooking that day’s catch over a campfire. Eating under the stars with his family informed the way he learned about food and sharing food. So when he and his wife Stefani Pall Janca began concepting the space now known as Down Island Gulf Seafood Restaurant, they knew it would be centered around fresh coastal seafood … and fire.

Cue the authentic Italian brick oven Chef and his brother journeyed to Colorado to find. Reaching temperatures of 600 to 700 degrees, the oven is a centerpiece in the restaurant and imparts a distinct smokiness, echoing that found when cooking outdoors. They use this unique tool in any number of their dishes, from bubbling blueberry pies to roasted vegetables to wood-fired oysters.

Dessert — Don’t miss the wood fire baked pies, crepes, creme brulee and more!

“The oysters are only in there about a minute and a half and that amount of time lends the perfect hint of smoke,” Chef explained.

When it comes to bringing this Chef’s dream to life, one phrase quickly comes to mind: no man is an island. This is often true in everyday life, but especially so when opening a new restaurant. In order to thrive, it takes connections and community.

Chef Janca and his wife Stefani have used every connection – every component you might even say – to create a fun atmosphere crafting good food.

“We opened in the winter and it really was the loyalty of our locals that got us through January and February,” Janca mused.

The talented circle of folks leading service each night include Stefani’s sister Lindsay Hedglin acting as GM and other longtime locals, chef and partner Taylor Tucker and Bar Manager Justin Wilson.

“Everyone cares about every guest experience and every plate that goes out. That is a rare thing – we are fortunate,” Chef noted.

Dish — While Down Island is not an allergen-free restaurant, the entire team works hard to accommodate dietary restrictions.

Knowing they wanted this space to be inclusive and welcoming, this team was also very intentional when writing the menu. While Down Island is not an allergen-free restaurant, the entire team works hard to accommodate dietary restrictions. Stefani is a huge asset in this effort, as she herself is a registered dietician, but many of their recipes were actually tested and developed with this intention.

Take for example the batter for the fried oysters. It is made with cornmeal and therefore is naturally gluten-free. Another popular option are their dairy-free Tuna Nachos: layers of fresh tuna, corn tortillas, wakame, tobiko, nori – all hinged together with dairy-free cheese and topped with jalapeño rouille and firecracker sauce. This has become a favorite for many as it too is so easily modified.

Chef Janca has also built strong connections with his purveyors, farmers, and fisherman and they in turn look out for him.

“We are working owners and I think that really adds to the positive environment and the culture here,” he explained.

This summer both Chef Janca and Stefani are focused on continuing to build momentum by adding Happy Hour specials and Sunday Brunch. The next chapter will be to offer lunch service, likely by September.

“We definitely want to provide a good lunch at a good value; we’ll have po’ boys, fresh salads,” Chef Janca revealed.

Having fun — When guests go “down island” they simply have fun.

Every guest benefits from the strong sense of ownership by Janca’s team and a shared appreciation for accessible and elevated coastal fare. But more than anything? When guests go “down island” they simply have fun.

Located at 2780 Hwy. 98 in Santa Rosa Beach, Down Island is a first-come, first-served restaurant open nightly from 5 to 10 p.m. For more information, visit www.downislandsrb.com or phone them at 850-777-3385.

Photos by Jacqueline Ward Images

August 3, 2022

Seagar’s: Steakhouse standards, seasonal surprises!

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By Lauren Sage Reinlie
Aug. 3, 2022

SANDESTIN – Diners who step into Seagar’s Prime Steaks and Seafood know immediately they are in for something special for the Northwest Florida area. The dark wood floors and candlelit tables. The live pianist and the sharply dressed and exceptionally attentive staff. The mouth-watering aromas wafting out of the open-air kitchen.

But beyond that, Seagar’s seeks to really set itself apart, offering their award-winning steakhouse experience with some extra surprises inspired by some of the best restaurants in the world. The staff regularly hears diner feedback comparing their experience at Seagar’s to cuisine trendsetters in major cities across the country.

“That shows me what we are doing is being received very well,” Chef de Cuisine Fleetwood Covington said recently. “I’m always focused on: how can we push Seagar’s forward? How can we continue to separate our restaurant from what everyone else is doing?”

Florida Room — Seagar’s offers multiple room options for large gatherings or intimate dinners.

Seagar’s opened in Hilton Sandestin in 1998. The AAA 4-Diamond steakhouse has been stacking up awards ever since.

Every steak from the New York strip to the filet to the cowboy rib-eye is prime-cut and hand-selected by the chefs. Grouper, snapper, and oversized shrimp are all sourced locally from the Gulf of Mexico.

The foie gras special changes each week. Popular menu items include the seafood tower and shareable classic sides like mashed potatoes and a decadent macaroni and cheese.

Their Dover sole was featured on the Food Network’s show “The Best Thing I Ever Ate!” The fish is filleted table-side in a delicate dance that removes all the bones without breaking the meat of the fish at all. Then it is sautéed in butter, capers, and lemon.

Other table-side favorites include the Caesar salad and the bananas foster.

The restaurant offers over 600 labels of wine and recently earned a two-glass award from Wine Spectator magazine. A revisioned cocktail menu is in the works, as well.

Alongside these high-quality steakhouse staples, Covington aims to bring some surprises to seasonal menu options, desserts, and especially presentation.

“Because we have such a good and long standing reputation, I really have the freedom to create unbridled,” he said. “I don’t have a lot of restrictions on what I can and can not do.”

One dessert that is currently in production is one inspired by some of the trends in high-end dining at restaurants like Alinea in Chicago. Vibrant sauces are presented straight onto the table, using liquid nitrogen. The splattered effect looks something like a Jackson Pollock painting.

“You do come to Seagar’s and expect the mashed potatoes and the prime steaks, so it’s a very easy space for me to try to shock people as well,” he said. “That experience of helping people discover something new, it’s fun and very rewarding.”

Covington came to Seagar’s in 2017. He had trained as a concert pianist all his childhood, practicing eight to 10 hours a day. After high school, he went to the South of France to perform. He planned to stay one week and ended up staying for years, touring all around Europe, performing, as well as eating delicious, new foods.

One morning, he woke up and knew he was burning out. He came home to Fairhope, Ala., looking for something new and found a role at Seagar’s as a part-time pantry cook. He quickly realized he loved the art of cooking and devoted himself to the craft as passionately as he had piano. He studied under chefs with Michelin-Star and 5-diamond experience, giving him a high-caliber education without leaving the restaurant. Now he regularly researches new techniques being used at the highest rated restaurants in the world.

“I love figuring out how to provide an experience people can’t get anywhere else or nowhere close to here at least,” he said. “The whole thing has become an obsession.”

Seagar’s Prime Steaks and Seafood is open Tuesday through Sunday from 5:30 to 9 p.m., and is located at Hilton Sandestin Beach Golf Resort & Spa at 4000 Sandestin Boulevard South, Miramar Beach. The restaurant can be reached at 850-622-1500. Reservations are required. Learn more at seagars.com.

July 8, 2022

Shunk Gulley Oyster Bar: Views and revues

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By Laura Holloway
July 8, 2022

GULF PLACE – A better location or more delicious oysters are difficult to find, and few restaurant names are more fun to say. Located centrally on 30A adjacent to Gulf Place where Highway 393 reaches the Gulf, Shunk Gulley Oyster Bar offers the kind of ocean breezes and fresh seafood that make 30A a coastal and culinary destination. The award-winning fare and daily live music have made this beloved restaurant a destination of its own.

Owner Thomas Gallion describes Shunk Gulley as “an open-air Gulf view experience specializing in fresh seafood and hospitality,” which summarizes it perfectly. He added that someone recently described it with the best compliment he’s ever received about the restaurant, “That Shunk Gulley feels like somewhere that has been there forever, even though we have only been open for four years.”

Fresh, fresh, fresh

Shunk Gulley is an example of the unique design and architecture for which 30A is so revered. A panoramic bar area and views of the white sands make the restaurant the perfect backdrop for any occasion, and the laidback, wear-your-flip-flops vibe encourages every day to be a worthy occasion. Add on daily live music and it’s clear why Shunk Gulley continues to win awards for its perfection.

A coastal restaurant is nothing if the seafood isn’t fresh, and at Shunk Gulley, it tops the priority list.

“We cut fresh fish daily,” Gallion explained. “Anyone that eats seafood regularly can tell the difference between frozen and fresh. We receive daily deliveries from our suppliers that ensure our guests are served the highest quality product, and our chef offers daily specials based on what is the freshest from our suppliers each day.”
Executive Chef Tyler McMahan echoes that desire for excellence in ingredients, and has created a flavorful and memorable menu, especially for those with a weakness for amazing oysters. Three ingredients he reaches for most in the kitchen? “High-quality salt, a top tier olive oil, and I love peppercorns.”

Caring for customers

The awards paid to the restaurant are testament to the kitchen’s skills, but McMahan admits the most meaningful compliment he’s ever been paid about his food was more personal. “I have a handwritten note a guest left me two years ago that I taped to the top of a cooler. It means the world to me to make a difference for people with our food.” The note is from a restaurant guest, explaining that she had dined that day with a friend in the late stages of Parkinson’s disease, who had struggled with having an appetite at all: “I haven’t been able to get her to eat as much as she did here today in weeks! What a great find with super flavor.”

The care for customers is equaled only by the irresistibility of the menu, which features a Crab Bisque (with lump blue crab, roasted corn, sherry, cream, butter, and seafood stock), Tuna Poke (with yellowfin ahi tuna, sesame soy, ginger ponzu, guacamole, and wontons), Crispy Yardbird Sandwich (made with sweet tea chicken breast, Gochujang pepper sauce, vine ripe tomato, coastal slaw and house-made pickles), Smoked Pork Chop (served with Spanish rice, black beans, salsa verde, and fried shallots), and not-to-be-missed Duck Fat Gulley Fries (made with garlic, olive and truffle oil, parsley, sea salt and parmesan, with spicy ketchup and garlic aioli for dipping). Of course, Shunk Gulley is an oyster bar, so don’t leave without sampling the cheddar jalapeño or Meyer lemon garlic varieties, available by the half or whole dozen.

Save room for beignet fries or key lime pie, and keep younger guests happy with a tasty kid’s menu, which features popcorn shrimp, chicken fingers, fried fish, and corn dogs. And stay for the live music, offered daily.

Shunk Gulley Oyster Bar is located at 1875 S. Hwy. 393, and a full menu and information about daily live music can be found by visiting www.shunkgulley.com. Reservations are not accepted, but to-go orders can be placed by calling 850-622-2733.

May 21, 2022

Emeril’s Coastal: A seafood experience

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By Michelle Farnham
May 21, 2022

SANDESTIN – Since opening nearly five years ago, Chef Emeril Lagasse’s Sandestin restaurant has rolled with the tide, you might say. When the world-famous chef made the decision to temporarily close the doors to all his restaurants during the thick of the pandemic, he and his staff used that time to rework and re-imagine. The former Emeril’s Coastal Italian became Emeril’s Coastal, they switched to a dinner service with Sunday brunch, and the tastes of the sea became the kitchen’s main focus.

“We have always wanted to be seafood-centric at Coastal,” Lagasse explained. “The pandemic gave us an opportunity to regroup and rethink the menu, dropping the ‘Italian’ and focusing more on the advantages of being on the coast with the Gulf of Mexico in our backyard.”

With Lagasse and his chef de cuisine Frank Szymanski both being coastal kids by birth, and with a gulf full of fresh seafood at their disposal, the transition was a natural one.

“We have the opportunity to create dishes with the freshest seafood available and Chef Frank has done an incredible job with the seafood concept and seafood specials. When you dine at Emeril’s Coastal, you are going to have ‘a seafood experience,’ enjoying the freshest and most creative seafood dishes,” he said. “The guests have given very positive feedback.”

Nightly specials include a fresh catch like snapper, grouper or swordfish.

Both chefs are proud of their whole fish preparations, which are as much a feast for the eyes as the palate. Lagasse also pointed to the nightly special blackboard – which features a fresh catch like snapper, grouper or swordfish – and Bob Doyle’s Maryland Style Crab Cake, served with lemon butter and shoestring potatoes.

“We try to keep our menu pretty seasonal and our menu constantly evolves from one week to another,” explained Szymanski. “We print menus in-house so if mussels aren’t available, for example, we’ll do a dish with clams instead. We have so many repeat customers and they don’t want to eat the same thing every time, so we’ve got to keep it moving.”

Although there is a fine dining vibe at Coastal, they don’t take themselves too seriously. Halloween saw the waitstaff dressed in costumes, and special occasions are celebrated with freshly spun cotton candy and a festive flair.

Oysters are served your choice of three ways.

Platters of oysters are celebrated three ways: raw with mignonette, chargrilled with Parmesan or baked with brie and bacon, or enjoy them over house-made spaghetti with garlic and cream.

“My team and I work hard every day to be the best restaurant with the freshest product,” Lagasse said. “We have some amazing local purveyors who provide us with the best seafood to provide our customers an experience that we are proud of.”

Those with a hearty appetite can tuck into the 22-ounce bone-in prime ribeye, or for lighter fare, EJ’s Chop Salad with avocado, sweet corn and bacon is named for the famed chef’s son, EJ, currently studying to be a chef himself.

The party continues behind the bar, featuring house-made extracts and specialty cocktails. The staff is poppin’ bottles during Sunday brunch, including bottomless mimosas, frozen Lushies, alongside midday nosh favorites like Meril’s Eggs Benedict, lobster Benedict or the fried oyster omelet.

A special take-out menu allows diners to enjoy the tastes of Coastal on the go, including apps, entrees, sides, a kid’s menu and desserts.

Life outside the kitchen

Lagasse is certainly known for more than the plates of food he produces; he’s a philanthropist at heart.

“This year, we are celebrating 20 years of the Emeril Lagasse Foundation,” he added. “We are looking forward to continuing to provide capital and programmatic support to organizations across the nation through our Community Grants Program and our signature program, Emeril’s Culinary Garden and Teaching Kitchen.”

After missing out on several of their live events last year, Lagasse and his wife Alden were thrilled to be able to get back to the business of charity. The Carnivale du Vin returned in November in New Orleans; the Line, Vine & Dine in Fort Lauderdale in February; with more events populating the famous chef’s upcoming calendar.

“Alden and I are looking forward to coming back together in person for the Emeril Lagasse Foundation’s Spring fundraising events like the Chi Chi Miguel Fundraising Weekend here in Santa Rosa Beach,” he said. “Line, Vine & Dine and Chi Chi Miguel support incredible local charities in the Florida communities and we are so grateful for the continued generosity of the donors, sponsors and friends who make them possible.”

In between events and trips to check in on his eight other restaurants, look for Lagasse, Szymanski and their team on the line at Coastal, serving up that fresh coastal fare!

Emeril’s Coastal is located at 435 Grand Boulevard in Miramar Beach. Open 4 to 9 p.m. Wednesdays and Thursdays, 4 to 9:30 p.m. Fridays and Saturdays, and for Sunday brunch 10:30 a.m. to 2 p.m. Reservations are accepted; visit them online at www.emerilsrestaurants.com or call 850-608-7040.

May 2, 2022

Acme Oyster House: Let the good times roll!

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By Michelle Farnham
May 2, 2022

SEASCAPE – Acme Oyster House offers diners the taste of New Orleans, right here at the beautiful beaches of South Walton. Founded in the Big Easy all the way back in 1910, Acme’s Miramar Beach location is one of six found along the Gulf Coast.

Front-and-center on the restaurant’s menu is their specialty, that beautiful brackish bivalve: oysters on the half shell. Served raw with lemon and cocktail sauce, chargrilled with herb butter and cheese, or for the truly adventurous, as a shooter with cocktail sauce and vodka, Acme has the goods, all shucked-to-order.

“Everything comes out of Louisiana, but at times from Texas when the Louisiana beds are closed,” explained Mac Carroll, Acme’s Southeast regional director of operations. “We’re based out of Louisiana and try to keep that consistent.”

Make your mark on Acme by participating in the 15 Dozen Club, a challenge that asks guests to put down at least 180 raw oysters on the clock.

“At our location, we’ve got about 20-plus people who have completed the challenge. That’s eaten in one sitting in one hour, or you can extend beyond that and try to go for the house record, which here is 42 dozen,” Carroll said with a laugh. “There are some parameters; we need to make sure we’re staffed with additional shuckers and such. You get a shirt and some goodies when you reach that milestone!”

Boom Boom — The Acme menu extends beyond oysters.

More than mollusks

Carroll was quick to point out the menu’s cuisine extends beyond oysters.

“We have a really great seafood étoufée, and the key is to add fried crawfish tails. It makes it much mo’ betta!” he admitted, with more than a hint of Cajun affect in his voice.

The New Orleans Medley gives you a little taste of everything, from jambalaya, to red beans and rice, to a cup of gumbo.

“You can choose between our seafood gumbo, or for those who aren’t a seafood eater, we have our chicken and andouille sausage gumbo,” he said.

A catering menu is also offered, available take-out style, or the Acme team can set up a shucking station at golf tournaments or other off-site events.

The Fried Peace Maker Po-boy combines fried oysters and shrimp, with Tabasco-infused mayo.

A toast to the coast

Acme also boasts a full bar, where you can face the wrath of the Hurricane, with its flavored rums and juices, wine, or one of their beers on tap.

“The Acme Sunset (Don Q Cristal, Hiram Walker Creme de Banana, grenadine, pineapple, orange and cranberry juices) is a specialty and we do a Patron Perfect Margarita (Patron Silver, Patron Citronge, Gran Gala, Zing Zang Sour Mix, lime and orange juices), which is a really big seller,” Carroll said. “The Voodoo Mary is a signature morning after or anytime of day drink.”

Although reservations are not accepted, Carroll assures any wait for a table you might experience is a pleasant one.

“We’ve got a seating system so that once you get on the list, it texts you to let you know your table’s ready,” he explained. “We’ve got the arcade right next door or you can get cocktails at the bar and go out by the lake around back, so there’s activity while you wait and before you know it, your table’s ready.”

Speaking of activity, Game Day is a big deal at Acme, which boasts about a dozen and a half big screen TVs.

“We track down and find whatever games are available to us through the cable. If you request a certain game, if it’s somewhere we can find it, we’ll sure put it on for ya,” Carroll said. “Come on down and see us and have some oysters and a good ol’ cold beer!”

Acme Oyster House is located at 90 Seascape Drive in Miramar Beach and is available by phone at 850-460-7773 or on the web at www.acmeoyster.com. Current business hours are 11:30 a.m. to 8:30 p.m. seven days a week, but Carroll urged diners to call the restaurant to see if they’re holding extended hours during the season.

Photos by Romney Caruso

February 14, 2022

Alys Beach celebrates 10th annual 30A Wine Festival

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Special to 30A Food & Wine
Feb. 14, 2022

ALYS BEACH – The 30A Wine Festival, underwritten by The Alys Foundation, returns to Alys Beach for its 10th year, Wednesday, Feb. 23 through Sunday, Feb. 27, 2022. 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.

The festival kicks off on Wednesday evening at Caliza Pool and Restaurant with an intimate wine dinner featuring a four-course meal created by Alys Beach Executive Chef Kevin Cavanaugh.

On Thursday evening, attendees have the option between an oyster and champagne gathering in Central Park or a Rum Dinner in Papilio Park.

Friday afternoon, a mixology seminar Friday evening features the Bourbon, Beer & Butts event, where a lively barbecue and bourbon tasting will feature some of the country’s best pit masters and distillers, with live music under the stars on Kelly Green.

Saturday showcases the exquisite Grand Tasting event, featuring tastings from distinguished vintners and chefs stationed along the meandering, open-air gallery of picturesque South Charles Street in the heart of Alys Beach.

Alongside the festival and the Grand Tasting, guests have the opportunity to bid on hundreds of items featured in the silent auction as they stroll, sip and taste their way to the Gulf Green for the iconic Gulf of Mexico vista. The festival finishes on Sunday with the Gospel Brunch on the Gulf Green, a captivating experience of song with good food and good company, and the highly anticipated Rosé & Croquet event on Kelly Green, where guests enjoy rosé tastings, a delicious brunch and possibly a coveted spot to play in the beloved croquet tournament.

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.

Wednesday, Feb. 23

• Wine Dinner: Caliza Restaurant, 6 to 9 p.m.

Kick off the 2022 30A Wine Festival with an intimate four-course wine dinner by Alys Beach Executive Chef Kevin Cavanaugh. Caliza Restaurant sets an elegant tone for an evening of fine wines perfectly paired with Chef’s most delectable creations; this opening event is always an experience to remember. Tickets are available for individual purchase and are not included in the weekend pass.

• Wine + Beer Dinner, 6 to 9 p.m.

This special collaboration between Miura Vineyards and Red Clay Brewing Company includes a 4-course pairing dinner featuring Miura Vineyards wines alongside Red Clay’s new collection of beers. Guided by Napa-based Miura Vineyards’ owner, winemaker and Master Sommelier, Emmanuel Kemiji, Red Clay Master Brewer, Kerry McGinnis, and Alys Beach Executive Chef, Kevin Cavanaugh, this is sure to be a vibrant, exciting evening of food, drink, and merriment. Tickets are available for individual purchase and are not included in the weekend pass.

Thursday, Feb. 24

• Oysters + Champagne: Central Park, 6 to 9 p.m.

An evening in Central Park 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. Tickets are available for individual purchase and are not included in the weekend pass.

• Rum Dinner: Papilio Park, 6 to 9 p.m.

A new addition to the 30A Wine Festival, the Rum Dinner features a four-course dinner alongside neat rum tastings and beautifully crafted rum cocktails. Set in the enchanting canopy of Papilio Park, this dinner is a welcome addition to the festival repertoire and is sure to be a memorable evening of food, drink, and revelry. Tickets are available for individual purchase and are not included in the weekend pass.

Bourbon — Friday from 6 to 9:30, enjoy a night of bourbon, beer, and barbecue with bourbon tastings.

Friday, Feb. 25

• Mixology Seminar: Palmera Park, 5 to 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 share their expertise, insights, and instructions to impart participants with a fresh new lineup to replicate at home. Tickets are available for individual purchase and are not included in the weekend pass.

• Bourbon, Beer & Butts: Kelly Green, 6:30 to 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. The Cleverlys are sure to keep the party rockin’ all night! Tickets are available for individual purchase or are included in the weekend pass.

Saturday, Feb. 26

• Grand Tasting: S. Charles Street, 4 to 7 p.m.

Meander along charming South Charles Street and explore wines from across the globe. Showcasing more than 80 wines accompanied by small bites of the finest creations from local and regional eateries, the Grand Tasting is the centerpiece of the 30A Wine Festival. A beautiful, elegant event, the Grand Tasting is not to be missed! Tickets are available for individual purchase or are included in the weekend pass.

Croquet — At the croquet game Sunday, sip some sparkling rosé, and watch the games!

Sunday, Feb. 27

• 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. Tickets are available for individual purchase and are not included in the weekend pass.

• Rosé & Croquet: Kelly Green, noon to 3 p.m.

Rosé & Croquet is one of the most beloved of the festival events and access is only available to weekend pass holders. 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 eight annual Croquet Tournament ($100 croquet team ticket and weekend passes for all players required), or just sit back, sip some sparkling rosé, and watch the games. It’s always a fun finale for the 30A Wine Festival! Included in the weekend pass only; not available for individual purchase.

January 24, 2022

Chef Brannon Janca opens Down Island Gulf Seafood Restaurant

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SANTA ROSA BEACH – Chef Brannon Janca opened Down Island Seafood Restaurant in Santa Rosa Beach Jan. 11. This modern casual restaurant serves primarily Gulf South cuisine, driven by technique to let the ingredients speak for themselves.

Guests can expect elevated regional favorites that are simply and thoughtfully prepared. The menu features wood-fired Gulf seafood in an Italian brick pizza oven as well as various raw bar selections including regional oysters. The staple seafood selections are fish, oysters, shrimp and crab.

Bar area — In addition to the downstairs area (pictured), private parties of up to 50 are welcomed upstairs.

Stefani Janca, Brannon’s wife, is a registered and licensed dietitian, so guests can expect plenty of options for non-seafood lovers and accommodations for those with special diets. Down Island is family-friendly and has a kid’s menu with classic favorites. The team at Down Island strives to be inclusive to all and welcomes the opportunity to take care of you as if you were dining in their own home.  

Down Island, which is located at the former site of Dave’s Glas Haus, can accommodate private parties of up to 50 people in the upstairs dining space, dubbed Ocean’s Loft in memory of Janca’s late brother, Ocean (Shannon). This space is handicap accessible by elevator and also features a separate bar, bathroom and exterior entrance/stairwell. Ocean’s Loft, as well as the entire restaurant, is available for rental. Down Island also offers small party boutique catering.  

Exterior — Down Island is located at the former site of Dave’s Glas Haus, and Janca has tried to preserve as much of the original structure as possible.

Janca has a unique and artistic approach to food and design and is known for revolutionizing casual dining. He spent the last 16 years building a successful company (Word of Mouth Restaurant Group) with over 150 employees in three states. In January of 2018, Janca decided to get back to his true passion, his love of cooking and hospitality. He quit his job, found an old building on highway 98, and spent the next few years renovating it into his dream restaurant alongside Stefani, and with the support and encouragement of his mother, Trudi.

Photos by Jaqueline Ward

September 9, 2021

Slick Lips previews tasty plates, divine drinks

Blog, Home Page Blog, Uncategorized

Barbecue oysters appetizer

Barbecue oysters with pepper jack cheese.

Crawfish beignet appetizer

Crawfish beignet with remoulade.

Maggie White

Maggie White mixes up one of her new cocktails.

Burnt ends appetizer

Glazed pork belly burnt ends.

It's Always Sunny in Sandestin

Moscow Mule with blood orange and Florida sugar.

Fried snapper Pontchartrain entree

Snapper with gouda grits and collard greens.

Fried pork chop entree

Fried pork chop with sweet potato mash.

Crab pesto pasta

Angel hair with fresh pesto and jumbo lump crab.

Executive Chef Jay Ammons

Executive Chef Jay Ammons (standing) checks in with the dining room.

By Michelle Farnham
Sept. 9, 2021

SANDESTIN – A new season calls for new flavors, and the crew at Slick Lips Seafood & Oyster House is gearing up for fall in a big way.

Co-owner Bryce Jarvis welcomed a crowd of industry taste-testers to the Sip, Shuck and Savor menu tasting Sept. 8, explaining they were there to help shape the new menu, which should be available in about six to eight weeks.

Maggie's Margarita — Maggie’s Margarita is topped with butterfly pea flower tea.

Bountiful beverages

Maggie White, community relationship ambassador for Slick Lips and sister restaurant Sunset Bay Cafe, kicked the night off with the first of her 10 selections from behind the bar. She said she’s trying out these new offerings to see what she wants to make a permanent part of the beverage menu.

“I tried to implement a lot of Florida spirits,” White explained as she poured samples of the Jai Alai IPA by Cigar City out of Tampa.

She had the cocktail shaker working overtime, mixing up the “Razzle Dazzle,” a gin and tonic featuring Old St. Pete, blueberry, and edible glitter. The “Slick Lips Hand-shaken Piña Colada” is deliciously creamy and served with an edible flower. Her strawberry daiquiri, affectionately named “Tuck’s,” included spiced rum for something a little different.

The “It’s Always Sunny in Sandestin” is White’s take on a Moscow Mule, this time done with blood orange and rimmed with Florida sugar. Another crowd favorite, the “Kiwi Go Again,” is her own strawberry-kiwi mojito.

When concocting “Maggie’s Margarita,” she elevated the classic drink by adding butterfly pea flower tea, which creates an intriguing blue layer floating on top.

“If you haven’t tried it yet, you should, quite frankly,” White quipped as she showed off the libation, poured in a lowball, finished with a tropical paper umbrella.

Those who enjoy a drier drink should look to the “My Paloma,” which combines pink grapefruit Fever-Tree soda and Black Sheep Tequila, served with a dehydrated dragonfruit garnish. The “Something About Miranda” mixes bubbles with the relaxing aroma of lavender, served with a rock candy swizzle stick.

Fried green tomato crab cake appetizer with Creole sauce and feta cheese.

Plates aplenty

The kitchen kept up with the drinks, giving guests a first look at seven new dishes from the recipe book of Executive Chef Jay Ammons.

“I was thinking of flavors from the South, something light, and something new!” explained Ammons.

He started the evening with his take on barbecued oysters, topped with New Orleans-style barbecue sauce, pepper jack cheese and fresh-sliced jalapeño for some zing. He continued with appetizers including his crawfish beignet – served with a zesty remoulade; a fried green tomato crab cake with Creole sauce and feta cheese; and pork belly burnt ends glazed in a honey-sriracha-lime sauce.

“You’re going to get a lot of smokiness, a lot of depth in this dish,” Ammons said of the burnt ends.

Perhaps the stars of the night were his fried pork chop and fried snapper Pontchartrain entrees. The chop is plated with peach chutney and a sweet potato mash that earned literal applause from the crowd among comments like, “I don’t even like sweet potatoes, and those are delicious!” and “This is a home run!” The snapper is delightfully mild – not at all “fishy” – and expertly fried, served alongside smoked gouda-cheddar grits and collard greens.

“It comes with a Tasso shrimp cream sauce, and it’s really, really good to be brutally honest,” Ammons added with a smile.

The chef rounded out the night with a crab angel hair pasta dish, highlighted with house-made pesto – a good option for those looking for a lighter meal.

Ammons said his dishes will be available as nightly specials until the new menu officially debuts this fall.

Slick Lips Seafood & Oyster House is located at 140 Fishermans Cove within the Village of Baytowne Wharf, Sandestin. Open for lunch and dinner seven days a week, reach them online at www.slicklipsseafood.com or call 850-347-5060.

Photos by Michelle Farnham

May 6, 2021

Slick Lips Seafood & Oyster House: Read my lips

Blog, Home Page Blog

May 6, 2021
By Liesel Schmidt

SANDESTIN – Combining his years of experience as the captain of a boat with an expertise in restaurant management and menu development, long-time Destin native Gary Jarvis and his like-minded son Bryce have the seafood game well in their grasp. And while they could easily have rested on the success they’d created at Sunset Bay Café in Sandestin Golf and Beach Resort, the father-son duo chose to launch a restaurant in Baytowne Wharf in 2018, capitalizing on the amazing views of their location to bring their guests a dining experience that truly celebrates freshly caught seafood and Southern comfort dishes at their best.

Creatively called Slick Lips Seafood & Oyster Bar, the restaurant invokes an oft-used nickname for Amberjack, a reef fish with no large, sharp teeth whose “slick lips” make them slip easily off the line. Aptly named for a fish common to local waters, the word “local” is at the very heart of this restaurant, as the fish and seafood so beautifully showcased on the menu is locally caught and brought in fresh off the docks in Destin each day.

As one might imagine from the name, the dishes at Slick Lips are largely focused on fresh seafood and oysters, utilizing each in a way that truly lets the taste and quality speak for themselves. Starting things off, a full oyster bar menu offers both raw and chargrilled oysters on the half-shell, presented in their purest form or adorned with house made toppings bursting with the flavor of rich and fatty chorizo cream with smoked gouda or garlic herb parmesan.

For something a little more decadent, the Oysters Baytowne features golden fried oysters on charred French bread, topped with Rockefeller cream sauce, crispy bacon, and parmesan cheese. It’s a deft display of creativity, as are all of their starter dishes, like the crab cakes topped by fresh mango papaya salsa and Cajun remoulade. The Smoked Cheddar Bacon Bombs – an unapologetic display of down-home Southern decadence – is crafted with scratch-made pimento cheese studded with bacon lardons that have been hand-breaded and deep fried, served with a sweet-hot chili aioli.

“We take pride in all that we do, from using the freshest seafood to making our premium custom cocktails,” said Executive Chef Jay Ammons, who has been at the helm since before the restaurant’s doors even opened. “We do it all from scratch here and take absolutely no shortcuts.”

That element of pride is evident on every plate, and the Jarvises’ passion and respect for ingredients is a vision shared by Ammons, who brings his creativity and expertise to bear each day as he leads his kitchen staff to execute perfection on a plate.

“We create a unique experience for our guests here, with our open kitchen where they can watch oysters being shucked and prepared and our attention to detail, which dictates that we do everything with excellence,” said Ammons, a largely self-taught chef who has trained under some of the best in the Gulf South.

At its core, Slick Lips is a restaurant created by true lovers of the sea, men who hold high regard for the beauty teaming in the local waters and wish to feed back into the area that they have long called home.

“This is a place created for families, with Southern hospitality and that feeling of being welcome served up right along with the food,” said Ammons. And that’s definitely something that’s sure to keep anyone on the line.

Slick Lips Seafood & Oyster House is located at 140 Fisherman’s Cove, Miramar Beach. Open Sunday to Thursday 11 a.m. to 9 p.m., Friday and Saturday 11 a.m. to 10 p.m. No reservations. For more information, call 850-347-5060 or visit www.slicklipsseafood.com.