seaside

July 5, 2023

Chef Shirley sizzles by the Seaside

Great Southern Cafe • b.f.f. • The Chicken Shack • C-Bar • The Meltdown on 30A

By Michelle Farnham
July 5, 2023

SEASIDE – Few people have left a greater mark on the South Walton area than Chef Jim Shirley, who first set up shop here in 2006, triggering the roll-out of new eateries every few years. After 17 years of filling bellies and wetting whistles, Shirley has eight local brands to his name – five of which call Seaside Central Square home.

Great Southern Cafe

Great Southern Cafe

One of the most iconic and requested restaurants along the Emerald Coast is Shirley’s local flagship, Great Southern Cafe. Serving what he calls “New-fashioned Southern cuisine” Great Southern tells the story of the chef-owner’s history through Gulf-fresh ingredients.

Start your day with an order of tomato Benedict, beignets, fresh-squeezed juice, or the house specialty: grits and grillades with its slow-roasted beef and veggies on Gouda grits.

The lunch/dinner menu offers such Southern delicacies as crisp frog legs, blue crab claws, and the Great Southern Seafood Plateau: a feast of oysters, shrimp, lobster tails and marinated jumbo lump crab.

Here you’ll find steaks, salads, sandwiches, and Shirley’s signature dish: Grits a Ya Ya, made with shrimp, bacon, spinach, mushrooms, all on a bed of Gouda cheese grits. Don’t miss happy hour from 3 to 5 p.m. daily from the extensive bar.

Great Southern is located at 83 Central Square and is open 365 days a year for breakfast from 8 to 10 a.m. and lunch/dinner from 11 a.m. to 9:30 p.m. Reservations are suggested, but walk-ins are welcome. For more information, visit thegreatsoutherncafe.com or call 850-231-7327.

b.f.f.

b.f.f.

Attached to Great Southern is one of Shirley’s newest spots: b.f.f. (which stands for Bushwackers, Frosé, Frozens) Here you’ll find a lineup of frozen drinks like the Painkiller (vodka, pineapple, coconut and vanilla ice cream), the Cold Fashioned (bourbon, citrus and bitters) or the Frojito (rum, lime, mint, syrup).

Hold the booze on your frozen concoction or make it a double! A selection of draft beers is also available.

Open seasonally, find b.f.f. at 83 Central Square in Seaside and online at www.thegreatsoutherncafe.com/bff.

The Chicken Shack

Move a few feet to the East and you’ll stumble upon The Great Southern Cafe’s Chicken Shack! Inspired by every mama’s fried chicken, Shirley offers sweat tea-brined bird as a meal or a sandwich, along with such sides as Brussels sprouts slaw, sweet tater tots and loaded potato salad. Bone-in chicken is cooked to order (so plan ahead) or order online for take-out. Can you say “beach picnic”?

Open daily from 10 a.m. to 7 p.m., The Chicken Shack is at 87 Central Square in Santa Rosa Beach and can be found online at www.thechicken-shack.com.

C-Bar

C-Bar

Short for “Container Bar,” Shirley’s C-Bar is housed in an upcycled shipping container. Saddle up for a drink on Seaside’s scenic square or take your drink to explore! Order food off the neighboring Great Southern Cafe’s menu, or pick your potion from the drinks menu: mojitos, cocktails, beer or wine.

Mojitos come in a variety of fruit flavors, everything from coconut-melon to guava-pineapple. Try a Grown Folks Tea (bourbon, tea, soda, lemon) or a Habañero Margarita. Watch for happy hour from 3 to 5 p.m. daily.

Situated at 87 Central Square, C-Bar is serving drinks daily from 11 a.m. to 9 p.m. Menu and more info are at www.thecbar.com.

The Meltdown on 30A

The Meltdown on 30A

Swing out to Seaside’s Airstream Row to find The Meltdown on 30A, a food truck slinging gourmet grilled cheese sandwiches. In addition to roasted tomato soup and a selection of beverages, you’ll find such gooey handhelds as the Strawberry Goat Forever (goat cheese, preserves and prosciutto), This Little Figgy (brie, bacon, fig compote), or the 5-Cheese Bomb with – you guessed it – five kinds of cheese. Tender tasters will enjoy the Little Meltdown made with American cheese, and they’ll cut the crust off.

All sandwiches are served on wheat or gluten-free bread and can be made into a combo to include chips and a fountain drink.

Visit The Meltdown on 30A at 2235 E. Co. Hwy. 30A from 11 a.m. to 7 p.m. daily or find them online at www.meltdownon30a.com.

Main photo by Kurt Lischka

May 10, 2023

Historical Seaside landmark, Pickle’s, celebrates 30 years

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May 9, 2023
Special to 30A Food & Wine

SEASIDE – Pickle’s, located at 2236 East County Hwy. 30A, is celebrating three decades in business at their original Seaside Central Square location.

Pickle's

Founded in 1993 by Bill and Heavenly Dawson of The Dawson Group, Pickle’s began with only 48 square feet and a limited menu consisting of hotdogs, beer, and pickles. The locally owned and operated eatery quickly became famous for their burgers and hand-spun milkshakes. Throughout the years, Pickle’s has become an unofficial historical landmark in the Seaside community and is one of the few establishments that has remained in the same location along Seaside Square. In 2023, 30A’s Hot Spot Awards named Pickle’s the Hottest Spot for Burgers.

After 32 years in business, the Dawsons sold their company consisting of the five notable Seaside restaurants, including Dawson’s Yogurt, It’s Heavenly Shortcakes and Ice Cream, Pickle’s, The Shrimp Shack, and Wild Bill’s Beach Dogs, to Clark and Ashley Beecher of Houston. Through a chance meeting and mutual friends, the Beechers met the Dawsons while they were living in Seaside during the Covid-19 pandemic in 2020. The Beechers have been longtime visitors and homeowners in the Seaside area, so they were very fond of the Dawsons’ restaurants. They knew that the Dawsons were looking for a special family to take over their company that would honor the legacy they had established.

“When the opportunity arose, we knew they needed someone special to take over,” said Ashley Beecher. “These restaurants were like Heavenly’s children that she and Bill had been raising for so many years, so it was truly a blessing that they would offer them to us and trust us to continue raising them well into the future.”

Since the acquisition, the Beechers along with their local operating partners Baron and Courtney Fields, have remained true to the roots of The Dawson Group while also incorporating innovative systems, additional menu items, modern concepts, and merchandise to each of the restaurants, including Pickle’s.

“We wanted to take Pickle’s, along with all of our other concepts, up a notch,” Beecher said.

One of the main areas they revamped was the Pickle’s menu. While keeping some of the most popular menu items like the cheeseburger, hand-cut fries, and fried pickles, the new owners wanted to streamline the menu, add value through fresh produce and high-quality meats, and make sure there was something for everyone. Through these changes, they also wanted to add new items they knew would be popular amongst their customers.

“As Texans, there were a lot of special dishes that we loved and wanted to bring to 30A,” Courtney Fields said. “We introduced Kolaches, a classic Texas breakfast item, along with breakfast tacos that have turned out to be our top seller every day.”

Due to the pandemic, the new owners also introduced online ordering to Pickle’s for the convenience of their guests. Since then, it has increased productivity within the restaurant, so they are able to serve even more guests than ever before. Now, The Dawson Group offers online ordering at most of their restaurants, along with nationwide shipping for their merchandise and homemade Dawson’s fudge.

Today, Pickle’s has 30 regular employees and up to 50 seasonal employees. The restaurant has received various construction updates throughout the years, but now occupies over 4,000 square feet with the newest addition, The Sandbar. The Beechers and Fields created the new concept, along with the owners of Seaside, to bring a beachside bar located right along the sand dunes.

The Sandbar officially opened on February 15, 2023, and guests can now order both their drinks and food from either the bar or restaurant. The Sandbar features craft cocktails, including the Savannah Street Skinny Rita, named after the Beechers’ beach home address, along with the Pineapple Express made with local Campesino Rum. The menu also includes craft beer, wine, and frozen drinks.

The Sandbar opens each day at 8 a.m. along with the restaurant and has happy hour daily from 3-5 p.m. offering discounted draft beers, half-off select wines, and $7 house margaritas.

“People from all over the world visit Seaside with their families,” Beecher said. “We are lucky to be a part of their stay and it is such a privilege to be a small part of their family memories at the beach.”

November 13, 2022

Seeing Red Wine Festival: Come for the wine, stay for the bites

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Seaside’s wine weekend marks 30th year

By Michelle Farnham
Nov. 12, 2022

SEASIDE – The 30th annual Seeing Red Wine Festival returned after a two-year hiatus, and this year’s culinary offerings – a lineup of 16 Seaside-area vendors – matched the 21 tables worth of wine in their splendor.

Jim Shirley properties The Meltdown on 30A and The Chicken Shack served brie and bacon grilled cheese, and sweet tea brined fried chicken, respectively; while Airstream Row resident Mr. Gyro Hero offered gyro bites, baklava and hummus. Seaside Farmer’s Market mainstay Derryck’s Pastries plated a six-item taster of South Asian delights and Amavida kept the crowd running with coffee and chocolates.

Derryck's Pastries — In addition to savory bites, Derryck’s Pastries had baklava.

Ashley Beecher, co-owner of The Dawson Group, had two of her company’s five restaurants represented at the festival. Pickle’s Beachside Grill was offering loaded french fries with all the fixings, while at the Wild Bill’s Beach Dogs tent, Beecher served a Wagyu beef chili queso dog.

“Everyone has been saying it’s the best hot dog they’ve ever had! They want to know where to get it and it’s so easy because I can just point to our Airstream trailer,” Beecher joked. “This is so great to be a part of, and we always love to participate in anything Seaside puts on.”

The Green Stream offered guests a lime garlic avocado baguette.

Of course it wouldn’t be a wine festival without the wine, and with nearly 90 bottles to choose from, taste-testers had plenty to explore.

Brigid Babb was pouring the 2019 Project 18 Cabernet Sauvignon and the 2017 RMS Blend for Lerner Project.

“This is our inaugural appearance at Seeing Red Wine and it’s wonderful,” Babb said. “We’ve had a great response to the wines and a really nice, intimate visit last night through the vintners dinner.”

Other winemakers included Priest Ranch, Arano, Baccio Divino Cellars and Tamber Bey Vineyards, to name just a few.

Friends Karen Peck, Sandy Taylor and Gary Howell came into town for the festival from Houston. Peck is a veteran attendee, but Taylor and Howell were really taken aback by their first Seaside soiree.

“Oh I love this!” Howell exclaimed. “It’s one of the best things I’ve ever done!”

He pointed to The Chicken Shack and Wild Bill’s as his top dining spots, while Taylor was impressed by the wines from Bricoleur Vineyards and Great Southern’s Grits A Ya Ya.

“If you twisted my arm, I may come back!” Taylor added with a laugh.

Karen Peck, Sandy Taylor and Gary Howell traveled from Houston.

The Seeing Red Wine Festival is a four-day annual event comprised of a Thursday evening Vintners Dinner at Bud & Alley’s, Friday’s Al Fresco Wine Tasting on the Lyceum Lawn, Saturday’s Grand Tasting and Sunday’s Celebration of Bubbles brunch.

September 5, 2022

The Chicken Shack • C-Bar: A chicken walks into a bar…

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By Liesel Schmidt
Sept. 5, 2022

Over the years, restauranteur Jim Shirley has proven himself to be the master of whatever he puts his mind – and his hand – to. With an empire that includes everything from high-end Southern cuisine and beautifully executed seafood to casual beach fare and wood-fired pizza, the man does not back down from an idea – especially when it has the recipes to back it up.

The latest among his culinary adventures, The Chicken Shack is built on that very Southern staple of fried chicken. As this is Jim Shirley’s brainchild, however, not just any fried chicken. Rather, the recipe is a secret concoction that uses sweet tea as a brine, combined with Chef Shirley’s own special blend of breading. The result accomplishes something that Jim has had on the back burner of his very busy brain for quite some time.

“He has been musing over the idea of a chicken shack for a while, and when the opportunity arose to work with the Seaside team to bring his vision to fruition, he couldn’t pass on the chance to make what he calls ‘Every Mama’s Chicken’ for the masses,” explained Madison Shirley, director of brand and storytelling for Jim Shirley Enterprises. “Every mama has their ‘family’ recipe, and it’s a staple at many dinner tables.”

Because this is, at its heart, a fried chicken restaurant, the kitchen was built specific to that essential task of frying chicken. Boasting fryers large enough to fry 24 pounds of chicken in five minutes, warmers that circulate hot air to keep the chicken crisp yet moist, and other details that make the kitchen “chicken friendly,” The Chicken Shack is, indeed, perfectly designed to execute the best chicken possible.

With signature dishes including Buckets O’ Chicken, the menu offers Jim’s delicious fried chicken, Shack Fried Chicken Tenders, and wings, all of which display his love for fried chicken. Not to mention that famous way he has with food and creating an experience.

“There’s nothing more seemingly basic than a box of chicken, but it’s a meal that is designed to be shared with friends and family,” noted Madison. “He loves creating dishes that bring people together to break bread (or chicken), talk, and make memories.”

C-Bar

Making memories is also something to be done over a great cocktail, and the newly opened C-Bar adjoining The Chicken Shack is just the place to enjoy a drink and watch the sunset. An upcycled shipping container, C-Bar—or “Container Bar”—has a casual vibe with seating on both sides, with a large end space for walk-up drinks.

“The urban style gently contrasts with the Great Southern Cafe’s shaker cottage, so it feels like a new and exciting space for guests to experience,” Madison noted.

Offering the same menu and specialties as The Great Southern Cafe, C-Bar focuses on great cocktails like mojitos and famous food items like Grits a Yaya, though the bar also boasts a carefully curated lineup of craft beer that highlights the local Southern craft beer industry.

“C-Bar is a fun, low-pressure bar that allows guests to choose their experience,” said Madison. “Whether they’re grabbing a seat and unpacking their day or walking up to the to-go window, ordering a drink, then exploring the town or beach, guests will love the opportunity to enjoy the C-Bar.”

The Chicken Shack and C-Bar are both located at 87 Central Square, Santa Rosa Beach. The Chicken Shack is open daily 8 a.m. to 8 p.m. and reservations not accepted. For more information, visit www.thechicken-shack.com. Find the C-Bar at online at www.thecbar.com, service runs from 11 a.m. to 9 p.m. daily.

July 5, 2022

Private Chefs of South Walton: A personal masterpiece

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By Liesel Schmidt
July 5, 2022

While there are a multitude of restaurants throughout South Walton, leaving the house for a restaurant-quality experience isn’t always necessary. But before you go hunting through your phone for takeout, consider the option of hiring a private chef to make your next meal something truly unforgettable.

Surprisingly, there are a number of private chefs in South Walton, many of whom have impressive resumes and a skillset that makes them highly in demand. From regular bookings to special occasions, these talented individuals are culinary masters whose abilities are yours for the asking.

Kyle Swift: Swiftly Catered

For Kyle Swift of Swiftly Catered and Blue Mountain Bakery, leaving the restaurant scene was inspired by his love for his guests and the desire to create a more personal connection with them.

“I did my first private dinner in 2015 and immediately fell in love,” said Swift, who worked in the kitchens of such restaurants as Christiano’s, Summer Kitchen, and Acme Ice House before becoming a private chef and launching his own businesses. “Direct interaction with your guests, more attention to detail, less room for error. You can’t send out a general manager from behind the kitchen doors when you make a mistake. The whole restaurant experience is on your shoulders, so you must deliver.

“Building long-lasting relations with our clients has been the best part. We have guests that have now been dining with us for seven years. We’ve had clients that had teenage children turn into young adults and we went from bringing them kid’s meals to cooking for their weddings. Interacting directly with our guests versus being stuck behind kitchen walls at a restaurant is so much more rewarding.”

Dan Vargo: Fine Coastal Cuisine

Making the change to the private sector in 2021, Dan Vargo left a prestigious career that took him all over the country and even across the Atlantic. Having come back to South Walton after years away, Vargo’s skills brought him to Seagar’s Prime Steaks and Seafood before he became the executive chef of the Hilton Sandestin. Still, Vargo realized he needed a change.

“I have done many private dinners over the years, and I really enjoyed the way each meal was custom-made for the guests,” he said. “I loved being able to focus and personalize each culinary experience. After achieving the corporate goals I had set for myself, I decided to make the change to private chef and launched Fine Coastal Cuisine.

“Making custom menus for guests is my favorite part of being a private chef. Every meal is tailor-made and catered to each client. I have menus, but they serve more as an inspiration. In a restaurant, you can run features and change menus a few times a year, but I enjoy how each event as a private chef is unique. I also enjoy how much interaction I have. I get a personal experience at every event.”

Making it in the private realm

Clearly, there’s something to be said for the private experience. There’s a quality to the work and an attention to detail that isn’t always possible in a restaurant environment, where time, volume, and expediency can overrule. Naturally, it takes a skilled chef to make it in the private realm. All eyes are on them, their techniques and ability to create set squarely in the spotlight, with expectations high. Their ability to adapt and pivot when needed is also key, though keeping their clients happy can be a challenge when things don’t go according to plan. In those instances, private chefs show their true acumen, rising to the challenge and creating masterpieces.

Boasting an ability to pair flavors, to bring out the subtleties and nuances of their ingredients, to conceptualize and construct a dish that is both flavorful and beautiful, private chefs take pride in sharing in their guests’ enjoyment of their creations.

“I love getting people together, putting flavors and ingredients from all over the world into a dish and then sharing that experience together,” said Swift. “Once it’s all been cooked and cleaned up, there’s nothing left but the experience. It becomes about more than just the food.”

“Cooking is like an open-ended book,” added Vargo. “There is always so much more to learn and perfect. There are so many cultures, all with foods that tell a unique story and that create an experience.”

Creating an experience is the very thing that drives a true chef. From first bite to last, every dish is a masterpiece to be appreciated and savored. And for private chefs, that masterpiece is personal.

For more information on Fine Coastal Cuisine, visit finecoastalcuisine.com or call 850-217-5204; to reach Swiftly Catered, visit swiftlycatered.com.

May 18, 2022

Chef Jim Shirley: Running a culinary empire

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By Laura Holloway
May 18, 2022

SANTA ROSA BEACH – Something about 30A acts as an artistic magnet, drawing in talented artists in every medium, inviting in those drawn to inspire and be inspired. The culinary arts are no exception, with 30A enticing and keeping the talents of truly unique and creative chefs. Their food is just so good, and with an exceptional menu comes an area of mystique and celebrity surrounding the gifted culinary artists who have made 30A their homes and legacies.

Chef Jim Shirley is one of the most celebrated chefs in the area (and beyond), and for someone who started “flipping burgers in Gulf Breeze” when he was 14 and has now been invited to cook at The James Beard House four times, Shirley has more than earned his place in the history and growth of the 30A area. With seven unique locations and a line at each place, he isn’t going anywhere anytime soon.

Great Southern Café
Perhaps most beloved and well known is the Great Southern Café in Seaside. Loved by tourists and locals alike, the casual-yet-special eatery is a favorite location for breakfast, lunch, dinner, and mojitos and bloody Marys in between. Described as “new-fashioned Southern cuisine,” the Great Southern menu offers something for everyone for every meal.

At breakfast, there’s Avocado Toast (buttered, grilled, and topped with avocado, red onions, tomato, spices, and EVOO), Crab Cake and Fried Green Tomato Benedict, and the ever-popular Chicken and Waffle (topped with crispy fried chicken and covered in Orange-Rosemary Glaze). Be sure to arrive early enough at breakfast for an order of Beignets, which tend to sell out quickly.

For lunch and dinner, try a steaming plate of Blue Crab Claws (served with garlic, cream, sherry, butter, and Romano cheese with warm pita bread for dipping), the Great Southern Seafood Platter (with fresh oysters, chilled shrimp, lobster tails, and West Indies marinated jumbo lump crab), or the wildly popular Grits a Ya Ya, made with blackened shrimp, sauté of smoked bacon, spinach, portobello mushrooms, and cream on a bed of smoked Gouda cheese grits. Shirley has a recommendation of his own: “Chef Innocent’s making Duck Call Rolls with confit and pepper jelly!”

The Bay
The Bay is Shirley’s answer to a need for delicious food north of 30A, a place that celebrates the Southern comfort of a bonfire and the gentle lap of water on bayside sand. This family-friendly waterfront restaurant offers a full menu of Southern gulf coast cuisine, 12 beers on tap, an impressive wine and cocktail menu, and a sampling of mouth-watering sushi found only in this special place overlooking Choctawhatchee Bay.

Offering brunch (like a Crab Cake Benedict served over fried zucchini with two poached eggs and hollandaise), lunch (like Point Washington Rolls filled with alligator Tasso and poblano served with Hog Island sauce), and dinner (like Pesto Snapper and Crab Cake, topped with an Asian fusion pesto and fresh mint, basil and cilantro), The Bay is everything your taste buds have been longing for. And if you’re a burger aficionado, don’t leave without a taste of the Bomber Burger, dripping with sauces, caramelized onions, asiago cheese crisp and a roasted tomato.

The Bay is located at 24215 Hwy. 331 and is open daily from 11 a.m. to 9:30 p.m., with Happy Hour each day from 2 to 4 p.m. Live music and outdoor fun is a regular occurrence, and more information and reservation opportunity can be found by visiting baysouthwalton.com or calling 850-622-2291.

North Beach Social
Relaxing, photo-worthy, and delicious – all the things you are hoping to find in a coastal restaurant, and all found at North Beach Social, is Shirley’s second bayside culinary offering. Located downstairs from Farm & Fire restaurant, North Beach Social offers scenic sunsets, plenty of outdoor seating (bring your dog), and a large white sand beach for kids (and adults) to play.

The restaurant’s menu is a showcase of five of Shirley’s restaurants, featuring such favorites as the Grits a Ya Ya, the Bomber Burger, and a Pecan Stuffed Cheesecake so rich and creamy you may as well throw the culinary bucket list out the window because not much will top it. Live music five days a week, beach bocce, and a bonfire every night (weather permitting), North Beach Social is the place to unwind, catch up, and savor the area’s favorite menu choices.

Located at 24200 Hwy. 331 South, the restaurant is open daily (check website for current hours) and can be reached by visiting www.northbeach.social or calling 850-622-8110.

Farm & Fire
Shirley’s popular bayside restaurant and speakeasy exists as a Southern-style pizzeria, offering unforgettable sunset views and frequent dolphin sightings from its second-floor location on Choctawhatchee Bay at the foot of the 331 bridge. Using coal ovens, Farm & Fire presents coal-oven baked pizzas and whole-roasted fish; fresh, locally sourced salads and charcuterie; and a speakeasy bar that encourages laughter and lingering conversation. Along with a restaurant facelift, the menu is also getting an overhaul. Visit farmandfirepizza.com.

The Meltdown on 30A
For anyone who has ever dreamed of the perfect grilled cheese sandwich, this is your moment. Described as the “Best Flip-Flop Cuisine on 30A,” The Meltdown serves both traditional and gourmet grilled cheeses, soups, and chips, all with the whimsical and nostalgic flair that an Airstream restaurant offers. Located in Airstream Row in Seaside, this take-and-go restaurant is anything but fast food, with mind-bending flavor creations such as The Little Figgy (made with brie, bacon, and sweet fig compote), Strawberry Goat Forever (with Alabama goat cheese, strawberry preserves, and prosciutto), and the Cuban McConnell, made with pulled pork, brown bag ham, gruyere, pickles, and Billy’s mustard sauce.

The Meltdown on 30A is open daily from 11 a.m. to 7 p.m. and more information can be found at meltdownon30A.com.

And more

Shirley has recently expanded his restaurant portfolio with the opening of C-Bar and the Great Southern Chicken Shack. He said, “The C-Bar is made from a recycled shipping container and will be filled with everyone’s favorite bartenders from the Great Southern and food from their kitchen, and The Chicken Shack will have some mighty tasty fried chicken!”

The 30A food scene continues to earn its place in culinary reverence, and Jim Shirley’s restaurant portfolio expansion is a gift to visitors and locals alike. He said, “I started flipping burgers in Gulf Breeze when I was 14, ran a pizza joint when I was 17. 10 years later I opened Madison’s Diner in Pensacola, and never looked back.”

And on behalf of foodies everywhere, we thank you.

To find out more about Chef Jim Shirley and his upcoming restaurant offerings, visit chefjimshirley.com.

March 27, 2022

Chef Jim Shirley opens Chicken Shack and C-Bar in Seaside

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Special to 30A Food & Wine
March 26, 2022

SEASIDE – Just in time for the 2022 season, Chef Jim Shirley opened two new establishments in Seaside: The Great Southern Cafe’s Chicken Shack and C-Bar (Container Bar). Both are located between Sundog Books and The Great Southern Cafe and share a communal courtyard for dining and relaxing.

Shirley has been musing over the idea of a chicken shack for quite a while, and when the opportunity arose to work with the Seaside team to bring his vision to fruition, he saw it was time to cross the road and get to the glorious fried chicken on the other side. After all, there are few things more Southern than fried chicken, and Jim loves the opportunity to showcase Southern food culture, especially as the geographic diversity of guests to the beach town continues to grow every year.

Chicken Shack

Slowly marinated in sweet tea and then tossed in Jim’s secret breading recipe, each piece of chicken is cooked to perfection. While the 2-piece, 3-piece, and tenders meals are meant to share, you might find you’re fighting over the last bites! Don’t worry, though; the “Bucket O’Chicken” – eight pieces of white and dark meat chicken, four sides, and four rolls – is sure to have a little something for everyone. Along with this all-star lineup, guests can indulge their side cravings with french fries, loaded potato salad, deviled potato salad, Brussels sprout slaw, and the best garlic butter rolls you have ever tasted. The Chicken Shack’s structure is also perfect for families and groups wanting to share a delicious yet casual meal together. Orders are made at the walk-up window, and then guests can either sit in the large, open seating area or take their food to-go as they explore Seaside.

C-Bar

Container Bar (dubbed C-Bar) is right next door and offers a lineup of local craft beer, liquor, and cocktails, which can be enjoyed at the bar or to-go from the walk-up window. Guests sitting at the bar can enjoy all their favorite menu items from The Great Southern Café (including Grits à Ya Ya) at this cool new location. C-Bar is a fun, low-pressure bar that allows guests to choose their experience. Whether they are grabbing one of the 30 seats at this custom, upcycled shipping container and unpacking their day, or walking up to the to-go window, ordering a drink, then exploring the town or beach, guests will love the opportunity to enjoy the C-Bar, and Seaside, how they’d like to. The local craft beer lineup is thoughtfully put together and highlights some of the exceptional breweries in the area. The cocktail list offers a mix of Great Southern classics (like Great Southern’s world-famous mojitos) and new and inventive C-Bar specials.

Both establishments are located next to The Great Southern Cafe, 83 Central Square, Santa Rosa Beach.

Photos by Jessica Anderson

February 20, 2022

Taste of the Race makes its triumphant return!

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The Red Bar, Wild Bill’s Beach Dogs take prizes at Seaside fundraiser

By Michelle Farnham
Feb. 20, 2022

SEASIDE – It had been two years since Taste of the Race – the culinary fundraiser for Seaside Neighborhood School – was held, and those in attendance Feb. 18 were clearly ready to party! The giant tent filled in the blink of an eye with hundreds ready to eat, drink and dance the night away – all for a cause.

Chef's photo — SNS students, TOTR chefs and VIP event host Tom Glavine gathered for a pre-event photo.

Major League Baseball Hall of Famer Tom Glavine hosted the pre-event VIP experience. As a resident of the area and with a son at the school, he felt compelled to help.

“Seaside is a hidden little gem and a great place,” said Glavine, who is also on the school’s board. “When you see a bunch of middle school kids – especially boys – that are smiling at school during the course of the day, it must be a pretty good place.”

Glavine was excited to try bites offered by all 15 vendors, but was particularly eager to try the fare from amici 30A Italian Kitchen and amigos 30A Mexican Kitchen, owned by the Corchis family, who served as event co-hosts.

Family patriarch George Corchis was on hand, stocking the VIP area with everything from cannoli to fried ravioli cheese sticks to yellow tomato pepper poppers.

“It is an absolute great honor and we’re super excited to participate and to work with the children in the culinary arts program,” George Corchis said. “Every single one of the kids was impressive. I enjoyed talking with every one of them and my wife Amy and I can’t wait to work with them over the next year.”

Son Jordin Corchis was also a part of his family’s team, and was very pleased the family restaurants have become so involved.

“We have a blast with this every year, and of course the cause. We’re in the people business, and the kids here love to cook,” Jordin Corchis said. “You can tell they’re actually passionate about it, and that’s what we’re passionate about, so we love to be a part of that.”

As the evening came to a close, the People’s Choice Award was presented to The Red Bar for their crab cakes and smoked salmon and tuna dip. Wild Bill’s Beach Dogs accepted the Chef’s Choice Award for their wagyu beef-loaded Frito pie.

There was plenty more to sample, including shrimp and grits from Fish Out of Water, Korean-style pork burnt ends from Swiftly Catered, and Surfing Deer Chef Greggory Smith’s famous sweet tea-glazed clothesline bacon.

Party hearty — The band closed the party down!

Emcee Kevin Boyle concluded the evening with genuine thanks for all involved.

“It warms our hearts having everyone back here. I know this has been a really tough two years for a lot of us and thank you for supporting this school,” Boyle said. “To see you all back in such force for such a wonderful school, it really means a lot.”

Photos by Michelle Farnham

MLB Hall of Famer Tom Glavine signed autographs during the meet-and-greet.

Students perform

SNS student musicians performed during the VIP event.

Wild Bill's Beach Dogs

The Frito pie from Wild Bill’s Beach Dogs won the Chef’s Choice Award.

VIP

SNS students assisted amici and amigos in presenting food during the VIP event.

Blue Mountain Bakery tempted tasters with chocolate pudding cookies.

Oli Petit accepted The Red Bar’s People’s Choice Award.

Wild Bill’s Beach Dogs earned the Chef’s Choice Award.

Silent auction

The silent auction offered a selection of memorabilia from MLB legends.

May 30, 2021

Chef Jim Shirley Enterprises: Yes, Chef!

Blog, Home Page Blog, Uncategorized

May 30, 2021
By Liesel Schmidt

SOUTH WALTON – Born and raised in Pensacola, Jim Shirley has the South in his blood – right along with cooking. Since the age of 14 when he was flipping burgers, he’s had his hand in restaurants, and it became a passion that he couldn’t ignore. Even during a stint in college that had his life pointed in the direction of becoming a doctor, he heard the call of the kitchen. It was then that he knew his life’s path.

What a ride it’s been

A self-proclaimed “serial entrepreneur,” Shirley’s first restaurant was named after his daughter, Madison. Madison’s Diner opened in 1995 and was followed two years later by the Screaming Coyote, an eatery whose specialty was giant burritos. Next came the Fish House in 1998, with The Great Southern Café making its debut in 2006 and Meltdown on 30A heating things up soon after. In 2014, Shirley opened The Bay, while 2015 brought 45 Central. The most recent of his restaurants, Farm & Fire Southern Pizzeria, opened in 2019 and North Beach Social in 2021.

“I’d always wanted my own restaurant, and each venture has been the culmination of my dream, built with a team of people who have all shared in my vision,” said Shirley. “I always had a lot of recipes and ideas, and all of these places have given me a chance to use them.”

Obviously, those ideas were good ones, as he’s met a great deal of success with his restaurants, filling the gaps in the food scene to bring something unexpected to diners who wanted more than the standards they had grown so used to. Even without any official training, he had an inherent talent that gave him a baseline, using it as a foundation for everything that he learned at the hands of other chefs.

“I trained at the school of hard knocks,” said Shirley. “I didn’t really have the chance to go to school because I already had a position in the kitchen as a chef, and you can’t really break away from that to go train somewhere. I worked my way up with some really great chefs.”

What he’s learned over the years has been instrumental in creating each of the restaurants that bear his name. A mixture of cultures have influenced him, the result of growing up the son of a Navy pilot who was stationed all over the world. At the heart of it all, however, is that Southern flair that’s become such a signature of his cuisine.

Dubbed “Modern Southern Cuisine,” Shirley’s style has been highly praised and widely celebrated, with his signature dish, Grits a Ya Ya, having been named “The best Southern dish in the state of Florida” by Florida Travel and Life magazine. The dish was also taken to Washington, D.C., for “A Taste of the South” on Capitol Hill. Even 2020 was a notable year for Shirley, as he received the 17th annual Van Ness Butler Jr. Hospitality Award in recognition of Walton County’s excellence in hospitality. Shirley was also recognized in Arkansas with the 2020 Shining Example Award – Epicurean Partner from the Southeast Tourism Society. The greatest point of pride, however, came in January of 2020, when his culinary team was chosen to represent South Walton and Seaside at the James Beard House, where they had the honor of cooking once again.

Chef-driven cuisine

There’s something special about of his restaurants, something that makes each of them unique and unforgettable. One underlining thread that connects all of them, however, is that they are all chef-driven.

“By having restaurants that are chef-driven, you can change the way they feel, and it creates a certain effect,” Shirley explained. “That’s the secret to our success, I think.”

Whatever the secret truly is, his success is undeniable. And while some of the restaurants have run their course, Shirley maintains his own little empire on the food scene in South Walton. Now 15 years old, The Great Southern Café is still a favorite, offering his signature take on Southern cuisine in dishes that are familiar yet perfectly re-imagined to make them seem new and exciting. Featuring his famous Grits a Ya Ya, the menu also includes a wide variety of delicious dishes that make breakfast a reason to get out of bed, while lunch and dinner are a celebration of Southern comfort and soul food.

45 Central Wine & Sushi Bar offers a curation of sharable small plates and sushi, set in a sophisticated atmosphere in the heart of Seaside. Pairing perfectly with the menu, the wine list offers rare and hard-to-find bottles that speak to Shirley’s discriminating taste and his understanding of flavors.

For those who go weak in the knees over a good grilled cheese, Meltdown on 30A is not to be missed, with a menu of traditional and gourmet grilled cheese sandwiches, house made soups, and chips all served in an old Airstream trailer. It’s casual dining at its best, with food that warms the heart and shows Shirley’s fun side.

Offering waterfront dining and a breathtaking view overlooking Choctawhatchee Bay, The Bay is Southern Gulf Coast dining at its best. Featuring a menu that has something for everyone, you’ll find creative small plates, unique seafood dishes, steaks and burgers, and a limited sushi menu. Sundays get even better with their delicious brunch menu, and the desserts are something to die for.

Taking pizza to an artisanal level, Farm & Fire Southern Pizzeria offers anything but your ordinary pie. Locally sourced, seasonal ingredients are the foundation for everything on the menu, with hand-made pizzas that come fresh from the coal ovens that cook everything in this unique gem of a restaurant. Created with an atmosphere that gives it a “speakeasy feel,” Farm & Fire also features wine and spirits that add the perfect complement to any meal.

The Great Southern Café is located at 83 Central Square, Santa Rosa Beach (Seaside). Open daily for breakfast from 8 to 10 a.m.; lunch and dinner from 11 a.m. to 9:30 p.m. For more information, call 850-231-7327 or www.thegreatsoutherncafe.com

45 Central Wine & Sushi Bar is located at 45 Central Square, Santa Rosa Beach (Seaside). Open Monday to Friday 3 to 9:30 p.m., Saturday and Sunday 11 a.m. to 9:30 p.m. For more information, call 850-231-4545 or visit www.fortyfivecentral.com

Meltdown on 30A is located at 2235 E. Co. Hwy 30A, Santa Rosa Beach (Seaside). Open daily 11 a.m. to 7 p.m. For more information, call 850-231-0952 or visit www.meltdownon30a.com

The Bay is located at 24215 U.S. Hwy. 331 South, Santa Rosa Beach. Open ‍Monday to Thursday 4 to 9:30 p.m.; Friday to Sunday 11 a.m. to 9:30 p.m. For more information, call 850-622-2291 or visit www.baysouthwalton.com

Farm & Fire Southern Pizzeria is located at 24200 U.S. Hwy. 331 S., Santa Rosa Beach. Open Wednesday to Sunday 5 to 10 p.m. For more information, call 850-622-3871 or visit www.farmandfirepizza.com.

North Beach Social is located at 24200 U.S. Hwy. 331 South, Santa Rosa Beach. Open seven days a week from 11 a.m. to 9 p.m. Phone is 850-622-3781 or online at northbeach.social, however they do not accept reservations.

April 19, 2021

Chef Jim Shirley Enterprises: Yes, Chef!

Blog, Home Page Blog

By Liesel Schmidt
April 19, 2021

What a ride it’s been

Chef-driven cuisine

“By having restaurants that are chef-driven, you can change the way they feel, and it creates a certain effect,” Shirley explained. “That’s the secret to our success, I think.”

North Beach Social is a beach restaurant and bar located at the foot of the 331 bridge in Santa Rosa Beach on the Choctawhatchee Bay. Guests order from the counter and bar and enjoy beach games, toys and seating in a very laid back atmosphere. On the menu are some of Chef Jim Shirley’s most famous dishes, like Grits á Ya Ya, The Bomber Burger, fresh oysters and Tuna Poké Bowls.

Meltdown on 30A is located at 2235 E. Co. Hwy 30A, Santa Rosa Beach (Seaside). Open daily 11 a.m. to 7 p.m. For more information, call 850-231-0952 or visit www.meltdownon30a.com

North Beach Social is also located downstairs at 24200 U.S. Hwy. 331 S. and open seven days a week, 11 a.m. to 9 p.m. Contact them at 850-622-3781 or online at northbeach.social.