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Chef Jim Shirley

Chef Jim Shirley Enterprises: Yes, Chef!

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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.

The Bay sushi
The Bay sushi rolls

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.

Great Southern Cafe
Great Southern Cafe: Grits a Ya Ya

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.

45 Central
45 Central: Paella

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.

The Meltdown on 30A
The Meltdown on 30A

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.

Farm and Fire
Farm and Fire: Whole Roasted Fish

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. 

The Bay brunch

Chef Jim Shirley Enterprises: Yes, Chef!

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By Liesel Schmidt
April 19, 2021

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.

45 Central
45 Central

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.”

Farm & Fire Southern Pizzeria
Farm & Fire Southern Pizzeria

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.

Great Southern Cafe
Great Southern Cafe

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.

Meltdown on 30A
Meltdown on 30A

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.

The Bay
The Bay

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.

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.

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 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.

North Beach Social
North Beach Social
Seeing Red Wine

Seeing Red Wine Festival canceled

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Aug. 7, 2020
Special to 30A Food and Wine

Following in the footsteps of many food and wine festivals this year, organizers of the Seeing Red Wine Festival announced they have canceled this year’s event, which had been slated for Nov. 12 to 15, 2020.

“After careful thought and discussion, we have made the tough decision to cancel this year’s Seaside Seeing Red Wine Festival,” the committee said in a statement Aug. 7. “Our goal each year is to make the event better than the last. With the uncertainty surrounding COVID and the ability to have large crowd gatherings, we knew it would not be possible to put on the level of quality festival you our guests come to expect.

“We hope that we can produce an unforgettable event in 2021. In the meantime, we hope everyone stays safe and healthy.”

This year’s event was to be the festival’s 30th annual, held in the Seaside neighborhood. For more information, visit www.seeingredwinefestival.com/contact-us

Emeril

Emeril cooks up big news at Seaside

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Lagasse Foundation grants $500K to Seaside School at Taste of the Race

By Michelle Farnham

Emeril Lagasse wants to get down to the meat and potatoes of education – literally. The famed chef stole the show at the fourth annual Taste of the Race fundraiser and culinary event March 2, announcing the Emeril Lagasse Foundation would be presenting a $500,000 grant to the Seaside School Foundation.

Emeril Lagasse
L to R Jim Richard of Word of Mouth Restaurant Group, Emeril Lagasse, Jim Shirley of The Great Southern Cafe

That money will be earmarked for the implementation of a new culinary-based curriculum, one the foundation worked with some of the top curriculum designers in the country to create. Plans also call for the creation of the 1,800-square-foot Emeril Lagasse Culinary Kitchen and Schoolyard Garden at Seaside Neighborhood School, as well as three additional classroom buildings and a performing arts center. Additionally, Seaside Neighborhood School – ranked No. 8 among Florida charter schools – will finally be able to expand to the elementary grades.

“It’s wonderful to be a local and support the local scene of what we’re doing – not only as restaurateurs and chefs. I’ve experienced (Seaside Neighborhood School) with two children. This is a very, very special place,” Lagasse said.

Brian Kish, president of the ELF, stressed the importance of refocusing students’ outlook toward food.

“These kids are going to know where their food comes from, they’re going to appreciate the food, they’re going to understand how hard it is to grow and prepare food,” Kish said. “They’re going to eat healthy and share conversation around a kitchen table again.”

Rick Helfand, chairman of the Seaside School Foundation Board, is pleased to see the long-awaited goal of adding younger grades finally coming to fruition.

“This is an amazing opportunity for the Seaside School. We’re adding grades K through 4. We’ll have a K through 12 probably in the next year-and-a-half or so. We should start construction in the next four or five months,” Helfand explained.

Event co-chair and local restaurateur Jim Shirley revealed that the foundation has been raising money to build out the elementary school as part of a grassroots effort.

Emeril and Jim Shirley
Chef Jim Shirley, sharing the stage with Seaside Neighborhood School students, said he thinks the charter can build a curriculum model that could spread all over the country.

“We’re three-quarters of the way there, underground and within our group. Now we’re publicly announcing that we are fundraising for this school,” Shirley said. “Emeril has this incredible vision for a culinary garden and teaching kitchen. We’re going to build one here and combine that incredible idea of everything that’s culinary is science, is history, is reading, writing, it’s math, it’s everything. Everything about cooking is education.”

Lagasse feels this shift of focus is an excellent lesson in practical learning.

“When you think about cooking, it’s more than just turning on a stove and putting in ingredients,” Lagasse explained. “What are those ingredients? Where do they come from? The equivalent of math to that: a cup, a quarter, a pound, an ounce, a tablespoon. Not only the mathematical part of that, but the educational part of that, the resource part of that. These children have a great opportunity, and when you talk to these kids, they’re super-excited about what’s happening.”

As part of the fundraising effort, longtime Seaside restaurant owner Dave Rauschkolb and Kish hosted a Raise the Paddle, seeing large monetary donations coming in from the likes of Spell Restaurant Group, Bud & Alley’s, Amavida Coffee, George and Ann Hartley, Geoff Chick, Dan Buckner, and Word of Mouth Restaurant Group, to name a few. Rauschkolb and Jim Richard offered dinners at their restaurants, Bud & Alley’s and Trebeaché, respectively, to higher-level donors.

Don’t forget dinner!

The smell of food wafting around the giant tent on Seaside’s Lyceum Lawn quickly reminded attendees of the 30-plus vendors waiting to dish up everything from Restaurant Paradis’s red snapper, cobia and grouper ceviche over a fried plantain chip; to Seagar’s New York strip loin with mushroom and madeira jus. amici 30A Italian Kitchen had both dinner and dessert covered, with warm Italian greens, Amy’s Meatballs, and chocolate chip and salted caramel popcorn cannoli.

Booth No. 1 held an extra-special exhibition when – for the first time – Seaside Neighborhood School students were on hand to present the ultimate in farm-to-table cuisine.

“We have made some dips with ingredients from our school garden and we’re here serving up some dip!” explained eighth-grader Emma Salinas. “This is our cold yogurt and cheese dip,” she said, gesturing to the tray in front of her.

“It’s Emeril’s recipe,” added classmate Knoxye Grinstead, as she stood next to sixth-grader Kingston Mixson and a platter of spinach dip with pita chips. “All the recipes are from Emeril’s cookbook for kids.”

Photos courtesy of Michelle Farnham

Seaside, Florida

Seaside – The Heart of 30a

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The Heart of 30A

By Sarah Murphy Robertson
July 17th, 2017

For more than 35 years Seaside, Fla., has been the pulse of 30A. While that idea can be interpreted figuratively, the town is also situated literally in the heart of this winding scenic highway. This place isn’t merely a destination, but a state of mind.

Evolution of a Dream

Nowadays Seaside is so alive and vibrant, it may be difficult to imagine it undeveloped and dense with native brush. Back in 1946, J.S. Smolian bought 80 acres made up of terrain that was barely passable and landscape that could hardly be considered hospitable. Smolian envisioned a summer camp for these acres, a place he could share the natural coastal beauty with others. That plan never came to life and it wasn’t until 1978 when Smolian deeded the acreage to his grandson, Robert Davis, that the initial foundation for Seaside was laid. Within a few short years, Davis would start 30A’s most groundbreaking project in 1981.

For Robert and his wife Daryl, the concept for Seaside came about from travel in Europe, road trips to rural Southern towns and attentive studying of architecture and town planning. Once they met with young Miami architects Andres Duany and Elizabeth Plater-Zyberk, the conceptualizing of Seaside, using the framework of New Urbanism, really began to take shape. It was the first of its kind in Florida and emphasizes all we now know Seaside to be: a community with walkable access to amenities in and around a town center.

Seaside, Florida
The iconic Seaside Post Office and American Flag.

Worth the Drive

Seaside is acclaimed worldwide and has always garnered loyalty. Once people visit, they return. Lori Smith, Seaside’s Director of PR & Marketing likens Seaside to “a comforting throwback to simpler times.” Much of the character of Seaside comes from its longtime merchants – they become your friends, remembering your name year after year, and that means a lot to folks.

Visitors from larger metropolitan areas like Atlanta, Birmingham, and Houston make the journey to experience this kind of lifestyle.

“It’s a small town with a big city atmosphere,” Smith shared. The community is made up of 72 merchants who are enthusiastic and philanthropic and give back in a multitude of ways. Seaside has been featured on “Emeril’s Florida” on the Cooking Channel, and Travel + Leisure magazine named it the “Best Beach on Earth.” Seaside is regularly visited by architects and design professionals eager to learn about its history and inner-workings.

Eats: On the Go or Enjoy it Slow

Time in Seaside seems to slow down with a focus on taking in the scenery and enjoying incredible dining options. Whether you choose to enjoy cuisine from one of Bud & Alley’s longtime favorite spots, indulge in briny ice-cold oysters on Great Southern Cafe’s deck, or savor peel n’ eat Ruby Reds from The Shrimp Shack, the food options are bountiful, fresh, and superb.

“We don’t have chains; these businesses would all be considered ‘mom and pop’ and that truly makes meals here special,” Smith explained. Delicious aromas waft from all directions and everywhere you look there’s something tasty to try.

Iconic vintage Airstream trailers flank 30A and offer some of the best eats around. What some may not know is numerous Airstreams dotted the town when it was still being built. Architects and builders lived in them while the homes in Seaside were under construction.

The group known as “Airstream Row” now operates as 30A’s version of gourmet fast food, perfect for anyone looking to grab a quick bite. They offer a little bit of everything and can also act as lifesavers for young families. If you have a squirmy little one, simply grab your dinner and picnic on the spacious amphitheater lawn!

From 1994 to 2004, Frost Bites was the first and only Airstream eatery in Seaside. While it has changed ownership over the years, its popularity for dishing out premium shaved ice, old fashioned floats, lemonade freezes, and frozen custard has never once cooled off.

Barefoot BBQ is owner James Murphy’s dream of taking organic wholesome produce and proteins and using the flavors of the Caribbean, the South, and Texas to craft delicious, smoky barbecue. Everything is house-made and since opening in April of 2009, they’ve been voted best barbecue on 30A time and time again.

The MeltDown on 30A griddles up cheese sandwiches, ranging from the classic American to specialty varieties using Gouda or Brie. Owned by the region’s revered restaurateur and chef Jim Shirley, these ooey-gooey sammies instantly put smiles on faces.

Seaside, Florida
Wild Bill’s Beach Dogs on Airstream Row in Seaside Florida.

Wild Bill’s Beach Dogs serves up tasty nitrate-free and grass-fed hot dogs, topped with delicious scratch-made condiments and chili. This airstream is owned by the Dawsons, some of the original merchants of Seaside. Beginning back in 1986 with Dawson’s Yogurt & Fudge Works, the family also runs Heavenly Shortcakes & Ice Cream and Pickle’s Beachside Grill. Since opening in 1993, Pickles has been a family favorite and is well known – of course – for its famous fried pickles.

Anchoring the eastern end is Raw + Juicy, an organic juice bar and cafe whose menu includes breakfast and lunch and healthy prepared meals and snacks. In 2008, Raw + Juicy owner Jenifer Kuntz began developing her idea for a year-round weekly farmers market, giving life to a Seaside tradition.

Few places in Seaside are as dear to longtime visitors as Modica Market. This well-appointed grocery has fed the area for 28 years. Patrons can browse unique foodie finds, pick up household staples like eggs and milk, or discover their terrific wine and craft beer selection. In 1988, Sarah and Charles Modica Sr. retired to Seaside from Alabama and three family generations later, the store continues the tradition of providing Southern hospitality to all who stop in.

For a relatively young area, Seaside has a fascinating history, and it’s not done yet. Some plans from the original blueprints are still to be realized. It is exciting to know there’s a great deal in store for this beachfront beauty as the heart of 30A beats on.

Seaside, Florida
The Seeing Red Wine Festival takes place every year in the Seaside Town Square.

This article originally appeared in the 2017 Spring Edition of the Food & Wine Guide for South Walton.

4th of July

Fireworks, food, and fun! 4th of July Preview

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Fireworks, food, and fun!
June 25th, 2017

South Walton pulls out all the stops for the Fourth of July

By Michelle Farnham

We know how to celebrate the Fourth of July the right way here in South Walton: red wine, white sandy beaches and blue skies as far as the eye can see. There’s nothing quite like setting up camp on the beach at dark and watching fireworks up and down the Emerald Coast, but there is plenty of celebrating to be done during the daylight hours, too.

On the county’s east side, Rosemary Beach will be rocking from dawn to dusk, with lots of old-fashioned, family-friendly activities planned. The bike decorating contest and breakfast begins at 7:30 a.m. Watch the bike parade roll through Town Center at 8:30 a.m., followed by field day games at 9 a.m. Come 6 p.m., The Hep Cats will perform on Western Green, and fireworks round out the day at 8:45.

Just down 30A, the annual July Fourth concert at Alys Beach runs from 6 to 9 p.m. at the amphitheater. Enjoy the sounds of Bucktown All-Stars as they bring their New Orleans party style, “a mix of rock, soul, funk, R&B and legendary New Orleans classics.” Food and beverage are available, or bring your own along with comfortable seating. For those unfamiliar with Alys Beach, the amphitheater is on the north side of 30A, between N. Somerset Street and Mark Twain Lane.

4th of July South Walton Preview
Join us at the 4th of July Concert at Alys Beach.

For more parade fun, don’t miss the South Walton Fourth of July parade that steps off at 8 a.m. at Seagrove Plaza (3723 E. Co. Highway 30A), heads down 30A, and ends at Seaside. All that marching calls for an awards presentation, face-painting and fun! Rumor has it the Seaside lawn is a great place to watch the 8:30 p.m. fireworks display, so claim a spot early and enjoy the 7 p.m. USO-style concert by The Victory Belles at the amphitheater while you wait. Don’t forget to hit up Airstream Row for a bite to eat, too.

South Walton July 4th Preview
It wouldn’t be July 4th without the South Walton July 4th Parade.

If Grayton Beach is more your style, wear your red, white and blue, and check out the 8:30 a.m. parade that starts at The Red Bar, 70 Hotz Avenue. This homegrown parade prides itself on keeping things casual, and everyone is invited to join the procession – no registration required!

Hungry? The Sandestin 4th of July BBQ runs from 6 to 9 p.m. at the Baytowne Marina, but be forewarned: you have to purchase tickets in advance ($38 adults/$16 kids). Music, food, a bounce house and face-painting are on the agenda, followed by fireworks over the bay at 9:15.

South Walton July 4th Preview
Join the fun at the July 4th BBQ at Sandestin.

Red, White and Baytowne – an evening of inflatables, lawn games, and crafts at the Village of Baytowne Wharf – goes from 6 to 9 p.m. Listen to the musical stylings of Donovan Keith & the Funky Feat at 7 p.m. on the events plaza, followed by fireworks at 9:15. Of course you can catch fireworks over the Baytowne lagoon every Tuesday at 9:15, but they’re sure to have something extra special planned for this night. On the Baytowne LIVE Stage across from MooLaLa, Stevie Hall will be performing a free public concert from 7 to 10 p.m.

South Walton July 4th Preview
Join the fun at Red, White and Baytowne on July 4th.

Grab a blanket or a beach chair, a well-stocked cooler, and enjoy food from any one of South Walton’s amazing culinary destinations, all while celebrating America!

Ready Set Eat

On your mark, get set, eat! – Emeril’s Taste of the Race!

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On your mark, get set, eat!

Emeril Lagasse headlines Taste of the Race culinary event on 30A

Food Network star announces Grand Boulevard restaurant will be “coastal Italian”

By Michelle Farnham
March 9th, 2017

Carb-loading before a big race is a ritual for many seasoned runners. At the Taste of the Race event – the precursor to the Seaside School Half Marathon & 5K Run – athletes get to “pregame” with the likes of world-famous chef Emeril Lagasse and the top culinary players in the South Walton food scene.

The Friday night food event sold out with over 750 tickets issued, as did the race, with proceeds benefiting the Seaside School Foundation, the organization which helps fund Seaside Neighborhood School.
As residents of the area, Chef Lagasse and his wife Alden – who is on the board – have two children currently attending Seaside. It’s that drive as a father and neighbor that inspires the famous chef to lend his time and talents to the cause.
“As a resident of the community, I just want to see things evolve at Seaside,” Lagasse said. “It’s amazing for the community. I mean, I wish I could come to school here!”

More than dine-and-dash

Alicia Butler, executive director of the Seaside School Foundation, said money raised over the entire race weekend goes to supplement state funding, and is used for technology, music, arts and the gardening program.
With the help of the Lagasses, school executives, Seaside founder Robert Davis, and local chefs, the pre-race meal has evolved over the years from a simple pasta dinner to one of the great food and beverage events on the coast.
“There’s so much love here it’s unbelievable, and it gives people a taste of the panhandle,” Lagasse pointed out. “You know what? We have so much talent here, we have so much great food and great chefs and restaurants, but nobody knows about them. To be able to tie that in with the school – to make the community even better – makes me really happy.”
Butler credited the work of many for the event’s success.
“It’s really become a community event,” Butler said. “Everybody volunteers their time and services, and staff members of all these organizations volunteer, too. It’s just amazing how the community comes together for this event.”
A lucky few attended a VIP reception with event co-chairs Lagasse, Chef Jim Shirley, and Chef Jim Richard. Foodies will know Shirley from his restaurants, including The Great Southern Café, 45 Central, The Meltdown on 30A, The Baytowne Melt, and The Bay, while Richard has brought local diners Stinky’s Fish Camp and Trebeaché.
Shirley and chefs Michael Mix (The Bay) and Tim Plowick (The Great Southern Café) served up a twist on Ya Ya Pizza and Faux Ya Ya, respectively.
“When it comes to the Seaside school, “I’m all in,” Shirley said. “I’m on the school board and it’s a group I cherish. As a merchant of Seaside, I really love having the kids here.”
Alongside Trebeaché Chef David Cunningham, Richard was dishing out a Louisiana Crawfish and Tasso Ragout with Potato Gratin. Like Lagasse, he has two kids in the Seaside schools, and couldn’t be more proud of the way the charter has evolved.
“I’ve lived in a lot of places and it really is unparalleled,” he said of the school. “Supporting this school, supporting the community is really important for all of our businesses, for everyone who lives here. You can’t say enough about it.”
Richard had easily the youngest sous chef on his line, in Seaside Neighborhood School sixth-grader George Bailey. Bailey said his duties for the evening included “a little bit of cooking, but a lot of helping out, serving, giving food to people and smiling.”
Bailey admitted cooking is just a hobby for him; he has his sights set on becoming a stock broker, a career that will be bolstered by his love of math and a challenging curriculum at Seaside.
“It’s the most wonderful school; it pushes you. It has a great environment and the teachers are amazing,” Bailey said of SNS.

The dish on the dishes

There were eats-a-plenty, with 21 chefs coming together to present everything from Mullet Cake with Remoulade Sauce (Grayton Seafood Co.), to the Gulf Seafood Cioppino with Cheese Toast (Fish Out of Water), to bite-sized desserts from Sweet Henrietta’s. Drinks were poured from Grayton Beer Company, Buffalo Trace and The Craft Bar.
Atlanta resident Joanie Fagan and her four girlfriends make a special trip to Seagrove every year for a girls’ weekend, centered around the Taste of the Race event.
“We love the food, and it’s even better this year,” Fagan said.
Chef Gregg Smith brought a Southern Slider from 30A newcomer Surfing Deer. The dish featured hot honey fried chicken, peach marmalade, a ginger pickle and a house-made buttermilk biscuit.
Like many under the tent on the Lyceum Lawn, Smith and Surfing Deer owners George and Ann Hartley have a vested interested in the school.
“The Hartleys have been a part of this community for many, many years. Their children went to this school, and my 24-year-old daughter went to this school in 6, 7 and 8th grade,” Smith said.
Kevin Korman, the culinary mastermind behind Roselie Dining & Seafood Bar, kept diners on their toes with his offering.
“This is a little play on shrimp and grits, but it’s reversed,” he explained. “It’s a grit fritter, and on the bottom is charred shrimp in a tomato sofrito, and then we did a sweet and spicy tomato and pepper jam.”

New restaurant on the horizon

The folks from Emeril’s Homebase have been pretty tight-lipped about the culinary master’s next venture at Grand Boulevard – his 14th eatery.

Lagasse did let it slip that his new restaurant is “going to be Italian – very coastal – not just spaghetti and meatballs … It’s going to be damn good.”

Located next to the Carmike Boulevard 10, the restaurant will feature “food graffiti” courtesy of a New Orleans mural artist.
Many of the local chefs were excited to have a name as big as Emeril Lagasse shining the spotlight on their burgeoning culinary mecca.
“It really puts us on the map as a restaurant destination,” Richard said. “You can look at our tourist development numbers, and restaurants are the number two reason people come here. For those of us who have been in the business a long time and owned restaurants, we know that he’ll raise the bar because everyone’s going to have to step up a little bit. That’s only going to make our restaurant scene better, by him being here.”
Korman thought it was no coincidence Lagasse chose South Walton for his next venture: it’s the next big thing.
“That exactly why we decided to open a restaurant here,” he said of Roselie, that opened at Inlet Beach in June of 2016. “We thought about a lot of other locations … but ultimately we decided here for that reason: it’s about to pop.”
Perhaps Shirley said it best. “Emeril’s lived here for a while and we enjoy that, and now he’s going to do his thing, that’s great. It’s on!”
To close out the evening, Lagasse joined the band Masterpiece on stage, dancing with the crowd and even saddling up behind the drum set for a song.

3 for 30a ECBMC

3 for 30a – Fishing for Marlins

Story by Phil Heppding

Want to relax under the stars on Friday evening with the kids? Head out to the Seaside Amphitheater and enjoy the LEGO Movie starting at 8:00PM. Be sure and stop by the Bud & Alley’s Pizza Bar beforehand for dinner. Enjoy fresh pastas and pizza pies that local chef Phil McDonald has cooking up in the trattoria!

Check out one of our past “Dishes of 30a” features on Chef Phil and the Pizza Bar.

Chef Phil McDonald and his team at Bud & Alley's Pizza Bar are always cooking up something delicious.
Chef Phil McDonald and his team at Bud & Alley’s Pizza Bar are always cooking up something delicious.

Eighty-five boats and over $1.9 Million in cash prizes are destined to make this year’s Emerald Coast Blue Marlin Classic one for the record books. Tournament anglers will be fishing and competing in a variety of categories with the headliners being tuna, wahoo, dolphin and blue marlin. Come on out to this family-friendly event for the weigh-ins starting Friday evening from 4PM-8PM and Saturday evening from 4PM-8PM. After the fishing is done, stick around for fireworks on Friday night at 9PM sponsored by The Village of Baytowne Wharf.

Check out a few highlights from the 2015 Emerald Coast Blue Marlin Classic:

End your weekend on Sunday evening by joining us at the Gulf Place Summer Concert Series. This week, Luke Langford and the 331 South Band take the stage at 5PM in the Gulf Place Amphitheater. Be sure and bring chairs and blankets to enjoy the concert on the lawn. Looking for dining options at Gulf Place? The Perfect Pig and La Playa can prepare your order to go so you won’t miss any of the action.

Check out Luke Langford and the 331 Band courtesy of our friends over at 30 TV.

Be sure and find 30A Food and Wine on Facebook and Instagram and tag your food photos with 30AFood.

Red Bell Peppers 30afoodandwine

The Seaside Farmer’s Market

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By Natalie Haddock

Seaside, Florida, is the type of community that embraces the outdoors and a grounded lifestyle. Most restaurants offer outside dining. Backyard concerts are a thing; and people are always getting together on the central green for movies, holidays, and picnics. It is “New Urbanism” in every sense and it encourages people to be well while at the beach by growing in a renewed tradition of community.

Jenifer Kunz is the owner of Raw and Juicy, an organic juice bar and health foods restaurant located at the end of Airstream Row in Seaside. She took notice of Seaside’s unique community setting when moving to the area in 2008 and quickly approached the city’s developers, Robert and Daryl Davis, about starting a health food farmer’s market.

“Seaside reflected the idea of new urbanism with this walking community, and the Davis’s aimed to always incorporate high quality products and ingredients,” said Kuntz. “A farmer’s market was a part of this by using the public area so that people could come in, shop for groceries, even stay and have lunch. In this way we are creating business, local business.”

The market had humble beginnings with only three vendors to start, which were posted next to Raw and Juicy’s Airstream along Hwy 30A. They were friends Kuntz wanted to support, local growers and farmers with good products and with a mission. Now in its 8th year the market averages about 30 vendors each week, enough to line the Seaside amphitheater on both sides. “At first people didn’t want to stop. They didn’t know what I was doing,” said Kuntz.


The mission of the market is to provide an outlet for local farmers, farm products, and other consciously, locally created foods. Daryl Davis had already brought in many stores and businesses to the community that offered fine clothing, furniture, and market items. Kuntz explained that the farmer’s market was one way of growing the community that empowered consumers to learn about seasonality and sustainable practices and enabled them to make active decisions towards the betterment of personal and planetary health.

They didn’t seem to get the concept of “slow food,” she explains. It is food that is not processed, does not use preservatives, and has been harvested in a way that maintains the integrity of the food. Kuntz says that slow food has the most nutritional value and is most in line with nature, so it helps support our health.


“It’s cool, you know, understanding that our food has connection to the earth. We really care about what our people are selling and how they sell it at the market. A lot comes from within a three hour radius so I visit their farms and make sure we can educate our consumer about what they are getting.”

Dragonfly Fields of Defuniak Springs, Florida, is one of the staples of the Seaside farmer’s market each week and is made popular by their fresh arugula and salad mixes. They grow 20-25 different seasonal vegetables without the use of harmful pesticides and herbicides and often sell at the market organic tomatoes, strawberries, carrots, beets, watermelon, radish, and baby sweet potatoes.

Other items found at the farmer’s market include farm fresh eggs and meats, assorted vegetables and fruits, seasonal products, spices, soaps, and honey.

Kuntz and her team make every effort to oversee and regulate each vendor so that the market can provide the highest standards in quality foods, products, and ingredients. Each booth has its own aesthetic and every aspect of production and sale is regulated from growth to labeling.


“I try to nurture the vendors to improve their products and how it looks; to be as clean as they can be and use sustainable packaging too.” All products provided must be produced by the vendor presenting at the market, not repackaged but personally made. When overseeing the meat and egg products at the market, Kuntz makes sure that the farm supplying these does not practice the use a concentrated animal feeding operation, commonly referred to as CAFO, in which the animal is forced into huge feed lots.

The Seaside farmer’s market takes place every Saturday, year round, from 8:00 AM to 12:00 PM from Memorial Day to Labor Day and 9:00 AM to 1:00 PM during the “off season.” The market is the perfect place for families, farmers, and friends to meet, mingle and eat. Visitors can pick up groceries for the week or lunch for the day. Ready-to-eat foods include flavorful Turkish dishes, Sri Lankin foods, and even made- to-order crepes. Live music is also available most Saturdays.

“Its super fun and it’s the healthiest way to eat,” said Kuntz. “There are lots of reasons to be there so bring the kids and the dogs. Just slow down. Walk around, be outside, and support your local farmer.”

sinfonia-goes-pops-alys-beach-30afoodandwine

3 for 30a Memorial Day Weekend

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By Natalie Haddock

This weekend is Memorial Day weekend and that means it’s officially summer; time to break out the bar-b-q, the sunscreen, and swimsuits! And 30A is ready and waiting to celebrate with you. This week’s installment of 3 for 30A is to highlight a few ways to kick off your summer this holiday weekend.

Friday, May 22 – Grab a blanket or a few portable chairs because starting this weekend, every Friday night is movie night under the stars at the amphitheater in Seaside. This Friday’s feature presentation is Disney’s academy award winning flick Big Hero 6. Feel free to pack a picnic basket with all your favorites or stop by Modica Market and pick up some goodies including sandwiches, chips, cookies, sodas, or even beer and wine. It’s going to be your summer go-to for quick shopping along the beach so grab the kiddos some treats and then find a comfy spot on the green for a fun family-friendly night.

Enjoy a burger at Pickle's in Seaside to kick off the summer.
Enjoy a burger at Pickle’s in Seaside to kick off the summer.

Saturday, May 23 – Just steps away from the beautiful beaches in Seaside is the ever-popular Pickles Beachside Grill, just the spot to grab an all-American summertime meal. Enjoy juicy 6oz burgers made with grass-fed beef, their delicious free-range chicken burger, or a classic all beef hot dog! Other favorites include “funnel fries”, thick and creamy milkshakes, and “Pickle’s Extreme Root beer Float.” Of course, no visit is complete without at least one serving of their famous fried pickles served with ranch for dipping.

Sunday, May 24 – Break out your low back chairs and blankets once again this weekend because Alys Beach is hosting a spectacular concert and fireworks display. Delight in the area’s only fully professional symphony orchestra as the Sinfonia Gulf Coast takes the stage at the Alys Beach amphitheater starting at 7:30pm. Piper’s Kitchen food truck will also be on site to provide guests of the event with tasty fare. As if good music and food wasn’t enough, Alys Beach is wrapping up the night with a bang, literally, as they light up the night sky with a patriotic display of fireworks.

Monday, May 25 – Enjoy the holiday and take a moment to remember our service men and women.

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