Slick Lips

November 7, 2022

Slick Lips Seafood and Oyster House to open second location in Pensacola

Nov. 7, 2022
Special to 30A Food & Wine

SANDESTIN – The owners of Slick Lips Seafood and Oyster House, Bryce and Miranda Jarvis, along with Captain Gary Jarvis, mayor of Destin, will be opening a second location in Pensacola, at 102 S. Palafox Street.

Located in the Zarzaur Law building complex, Slick Lips Pensacola promises the same fresh seafood and family friendly environment that can be found at the original location, nestled in the heart of the Village of Baytowne Wharf at Sandestin Golf and Beach Resort.

The name “Slick Lips” was chosen from the popular nickname among fisherman for Amberjack fish, who don’t have any teeth. With Gary’s longtime experience as a boat captain and Bryce’s expertise in restaurant management and menu development, Slick Lips was created and developed as a seafood restaurant emphasizing local, sustainable seafood. The fish and seafood featured on the restaurant’s menu are locally caught, brought in fresh off the docks in Destin, and filleted in-house daily. Since opening their doors in 2018, the restaurant has been recognized with numerous awards, including “Best Seafood Restaurant,” “Best Chef,” “Best Oysters,” “Best Bartender,” and “Best Gumbo” by the readers of VIP Destin Magazine.

Slick Lips

The Pensacola location is currently undergoing a full renovation with brand new floors, finishes, and layout to offer plenty of indoor and outdoor seating options as well as a brand-new oyster bar.

“We always knew we wanted to be in the downtown area,” Bryce said. “After finding this space, we’ve been working hard every day to get our doors open as soon as possible so guests can come sit, relax, and experience what Slick Lips has to offer in their own neighborhood.”

Bryce Jarvis and his wife, Miranda, have strong ties to the Pensacola community so it only made sense that this would be the next place for their second location. Miranda was born and raised in Pensacola, and it is also the place where Miranda and Bryce met.

“Pensacola has become a second home to us. It just made sense to expand Slick Lips to the area and share our family founded restaurant with the community here,” said Bryce Jarvis.

Slick Lips Pensacola will offer lunch, dinner, and a weekend brunch menu utilizing the finest, locally sourced ingredients, including fresh produce and sustainable Gulf-caught seafood. Chef Jay Ammons, who serves as the director of operations for the company, has curated a menu for Pensacola that offers many of the same Slick Lips classics. There will also be a brand new weekend brunch menu.

Photos courtesy of Slick Lips Seafood & Oyster House

August 6, 2022

Slick Lips Seafood & Oyster House: So fresh, so gouda

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By Laura Holloway
Aug. 6, 2022

SANDESTIN – Slick Lips might be the nickname given to the toothless Amberjack fish, but the menu at Slick Lips Seafood & Oyster House has plenty of bite. Chargrilled oysters with chorizo cream and smoked gouda? This is the kind of dish other dishes want to be, and Slick Lips features a menu full of these taste excursions.

Located in The Village of Baytowne Wharf, Slick Lips offers lunch and dinner dining every day of the week, with a full bar, oyster bar, and private dining options available for large parties or special events. Father-son team Gary and Bryce Jarvis created a dining experience that feels casual with a menu that tastes anything but. Freshly caught seafood, locally sourced ingredients, a family-friendly environment, and “some of the best customer service in town” draws people in and brings them back again and again.

“We take care of the people in our care,” Bryce explained. “And we have sustainably sourced seafood and handcrafted cocktails by the best bartender in town.” (A fact proven by a recent award presented to Slick Lips for Best Bartender, along with the award for Best Locally Owned Seafood Restaurant.)

That care for customers, mixed with a real passion about quality seafood (the senior Jarvis is a seasoned Gulf fisherman), makes Slick Lips a favorite among locals and visitors alike. The only thing that might top the experience is the menu, where there’s truly something for everyone.

Fried green tomatoes are among the Starters options.

A trip to a Southern coastal town isn’t complete without an order of crab cakes, and Slick Lips serves theirs alongside mango and papaya salsa, and Cajun remoulade. Or, make a wise choice of Smoked Cheddar Bacon Bombs, made with house-made smoked pimento cheese with bacon lardons, breaded and deep fried to heavenly perfection, and served with sweet chili aioli. And no gathering with friends is complete without an order of crab claws (fried Southern style with cocktail sauce or sautéed with lemongrass coconut curry cream and charred French bread). Mains include such coastal culinary artistry as the Bacon Wrapped Amberjack (wrapped in applewood smoked bacon with creole meunière sauce over mashed potatoes and seasonal vegetables, the Crab Crusted Grouper (blackened grouper crusted with smashed crab cake over roasted corn maque choux veggies and citrus beurre blanc), and Scallops and Grits (with cheddar-gouda grits served in a smoked bacon tomato cream sauce).

The turf options are equally as appetizing, such as the Parmesan Crusted Chicken (pan seared golden brown and served over mashed potatoes and seasonal vegetables) and the Cajun Pork Chop (Cajun spiced, grilled bone-in center cut, served with mashed potatoes and seasonal vegetables), and the Slick Burger (a grilled blend of brisket, short-rib and angus, smothered in smoked tomato jam, smoked cheddar pimento cheese, bacon, and crispy onions). Even a salad can feel like a full meal, like the Warm Spinach Salad (with fried crawfish tails over strawberries, red onions, spiced pecans, bacon lardons, and goat cheese tossed in a bacon balsamic vinaigrette).

Dessert options include the key lime pie, Guinness brownie, white chocolate and raspberry bread pudding, and the salted caramel cheesecake.

It’s worth leaving room for dessert (white chocolate and raspberry bread pudding, or salted caramel cheesecake), and to fully satisfy the strongest oyster cravings, visit the Oyster Bar (and make sure to try the Oysters Baytowne: crispy fried oysters on charred French bread, topped with Rockefeller cream sauce, crispy bacon, and Parmesan cheese).

Slick Lips Seafood & Oyster House is located at 140 Fishermans Cove in Baytowne Wharf and is open seven days a week, noon to 10 p.m. Sunday to Thursday, and noon to 11 p.m. on Friday and Saturday. Reservations are not accepted but to-go orders are available for pickup and can be placed by visiting www.slicklipsseafood.com or calling 850-347-5060.

April 26, 2022

South Walton Beaches Wine & Food Festival: Cheers to 10 years!

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Celebration returns to streets of Grand Boulevard after two-year hiatus

By Michelle Farnham
April 24, 2023

MIRAMAR BEACH – Like a fine wine aging in the cellar, South Walton Beaches Wine & Food Festival organizers had an extra two years to plan and improve the 10th annual celebration. The speed with which tickets sold out for the 2022 event showed just how ready people were to pop the cork!

Friday fun

Friday night’s Craft Beer & Spirits Jam April 22 welcomed guests to the streets of Grand Boulevard with 71 booths of beer, booze and bites from near and far. Roux 30A plated pork shank crepes, crawfish beignets came from Slick Lips Seafood & Oyster Bar, and smoked wings from the upcoming Beach Camp Brew Pub.

New this year, the Golden Shaker Award competition pitted 13 Panhandle bartenders against one another. In the gin category, Justin Wilson of Down Island Gulf Seafood took the prize with his drink, The Rite of Spring, featuring Bluecoat American Dry Gin. Representing the tequila division, Corey Jordan of Shades Bar & Grill brought the prize with The Terroir, made with Tequila Ocho Plata.

The big winner of the night was Michael Jones representing Craft Bar, who captured Best Whiskey Cocktail, Best of Show and the People’s Choice Award with his original concoction. Widow Jane Applewood Rye was paired with a cardamom apricot jam, lemon juice, orange peel simple syrup, and aquafaba, sprayed with pear brandy.

“I opened up my fridge to find out what I was going to do and the apricot jam was right there,” Jones said of his initial inspiration. “People know we’re Craft Bar and we make wonderful cocktails, and this is an opportunity for us to show we’re in the forefront.”

Up for consideration from Marchesi Antinori was the Chianti Classico Peppoli 2019.

Saturday sampling

The party started at 1 p.m. with the opening of 600 bottles of wine, assorted beer and spirits, Eats Street, the Minuty Rosé Tent, and the Culinary Village hosted by Wine World Restaurants’ culinary director, Chef Scott Plumley.

Under the big tent, Plumley presented lamb ragout with polenta, rock shrimp with spring pea risotto, and chocolate espresso panna cotta with caramel crunch, to name just a few.

Those wanting to take a deeper dive could enjoy two tasting seminars, starting with “Taste of Santa Barbara” with Brewer-Clifton and Cambria wines, led by Greg Brewer and Jill Russell, alongside cheese pairings from Nathan Aldridge of the Institut Du Fromage.

Later in the day, eighth-generation Beam distiller Freddie Noe Jr. presented the rich history of his family’s whiskey legacy, while offering pours from Knob Creek and Basil Hayden.

Champagne — Philippe Andre and Oyku Saran discussed champagne, including the ideal glass size.

Sunday sunshine

Those ready to do it all again Sunday were treated to a fresh lineup of seminars, kicked off by “Bubbles, Bubbles & More Bubbles” with Philippe Andre and Oyku Saran.

Among the four champagne pours, guests were able to taste the Rare Millésime 2008 Infinite, which retails for $211.99 at 97 points.

“We’re only importing about 2,000 cases of this per year,” Andre admitted. “This is a blend of pinot noir and chardonnay grapes only. It is the epitome of rare.”

Window Jane bourbon — Life is good with limited-release Widow Jane bourbon in your glass!

To close out the weekend, Lisa Wicker, head distiller of Widow Jane Distillery, held a meet-and-greet while offering samples of their 10- and 15-year bourbons, the latter of which retails for $225.

She explained her love of experimentation and blending, including the use of toasted applewood staves sourced from Minnesota.

“I’ve found if you use a flowering treewood, it will come across with those floral notes: cherry blossom, apple blossom,” she explained. “This product has taken off for us, and we sold out at the retail tent in a couple hours after the cocktail event Friday!”

To complete the sensory experience, the Nashville Songwriters Showcase played the main stage Saturday and Sunday as part of the Sunshine Tour.

The 11th South Walton Beaches Wine & Food Festival is scheduled for April 27 to 30, 2023.

Photos by Michelle Farnham

Weekend in photos

South Walton Beaches Wine & Food Festival

Lisa Wicker of Widow Jane Distillery talks bourbon during the tasting seminar.

Crawfish beignets from Slick Lips Seafood & Oyster House.

Santa Rosa Beach newcomer Down Island Gulf Seafood Restaurant offered a ceviche with gulf snapper, sweet potatoes and fried plantains.

April 25, 2022

Destin Charity Wine Auction: A toast to perseverance!

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Fundraiser brings in record-breaking $3.8 million for Northwest Florida children’s charities

By Michelle Farnham
April 24, 2023

MIRAMAR BEACH – When Destin Charity Wine Auction Foundation President John Russell raised a toast to welcome guests to the 17th annual fundraiser April 23, he was especially appreciative of the ticket holders under the big tent.

Winner — By the end of the evening, over $3 million was raised for local charities.

“It has been too long since we joined together to raise paddles high and help the children of this beautiful paradise we call home. A toast to perseverance!” he exclaimed, noting that the pandemic had prevented an in-person auction since 2019. “I’ve been waiting for that glass of wine for two years.”

The foundation had already raised $25 million for Northwest Florida charities since its founding in 2005 – including $4.5 million during virtual auctions in 2020 and 2021 – and the goal was high for the 2022 installment.

“Our mission is clear,” Russell admitted. “There are children in our community that need our help, and we are going to show them we’re with them and their fight.”

Welcome — Guests are welcomed into the tent with bubbles and fanfare from charity volunteers.

Auction weekend kicked off Friday with 10 patron dinners held at various locations around the Emerald Coast, which alone raised $735,000. Of those meals, three exceeded the $100,000 mark, including dinners hosted by Stephen and Joan Carter, Jack and Candis Wilson, and Tom and Dana Saffel.

That evening transitioned to a reserve tasting Saturday, including bites from Seagar’s Prime Steaks & Seafood, Bijoux, Slick Lips Seafood & Oyster House, and Signature Catering of 30A. Guests enjoyed pours from participating vintners, including Barnett Vineyards, Dakota Shy, Law Estate and Revana Family Vineyards, to name a few.

Representing Jackson Family Wines, Kevin Callanan was thrilled to see the return of the in-person auction.

“I love this event. I’ve been coming here every year since 2004 and I’ve missed this event quite a bit,” Callanan admitted, as he poured Brewer-Clifton pinot noir from Santa Rita Hills.

First-time DCWAF auctioneer Charles Antin got the live auction underway with the always exciting Magnum Force lot, a collection of 50 magnum bottles of wine from participating vintners, past and present. When the proverbial smoke cleared, a bid of $70,000 won it all.

Antin’s quick wit kept the auction moving, with the top lot, “The Heart and History of Virginia” going for $110,000. Other notable winning bids included a trip down Kentucky’s bourbon trail for $75,000; a seven-day trip to San Miguel, Mexico, for $70,000; and an island-hopping yacht adventure with Captains Tim and Jennifer Creehan for $70,000.

Confetti cannons celebrated the passing of the 1 million, 2 million and 3 million-dollar marks as the night wore on and the 46 live auction lots found their homes. At last count, proceeds exceeded a record-breaking $3.8 million – and counting.

Bidders were powered by a dinner from Swiftly Catered, including braised short ribs, asiago and asparagus tarts, and Chef Kyle Swift’s charcuterie selection.

Russell awarded special honors to 2022 Honorary Vintner Shirley Roy of Roy Estate and Honorary Chef Jack McGuckin of Bijoux, who each received plaques by local artisan Panhandle Mercantile.

Roy, who has been a part of the auction since 2016, took the opportunity to thank the crowd for being such an inspiration.

“It’s truly a privilege and an honor to be a part of this,” she said. “You have provided me a beacon of light and you’ve allowed me to be a beacon of light for others. For that, I am eternally grateful.”

In addition to the wine dinners and live auction proceeds, a silent auction and super silent auction were held in conjunction with auction weekend to raise additional funds.

The 18th annual auction weekend is slated for April 28 and 29, 2023.

Photos by Michelle Farnham

Snapshots

Welcome to the party!

Ticket-holders enjoyed the pre-auction reserve tasting.

Chef Christopher Holbrook of Signature Catering personally created each caviar crawfish bite.

The welcome into the tent is always exciting!

Raise those paddles high!

A toast to perseverance!

Bijoux’s Jack McGuckin was named 2022 Honorary Chef.

Let the confetti fall!

Winning bids are always cause for celebration.

Celebrating for a good cause!

The Magnum Force lot is a force to reckon with!

That’s a wrap, we’ll see you in 2023!

February 20, 2022

At Sandestin, geaux gumbo or geaux home!

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Southern Yankee Queen

Dock & Deck Techs

Slick Lips Seafood & Oyster House

Cafe Nola

One of each!

Sandestin Gumbo & Bloody Mary Festival

Dock & Deck Techs: Best Non-Restaurant

Slick Lips Seafood & Oyster House: First place: 5 years & under

Sports to Geaux: First place: People's Choice

The Beach House: Best Bloody Mary on the Beach

Slick Lips, Sports to Geaux, Beach House take top awards

By Michelle Farnham
Feb. 20, 2022

SANDESTIN – The number of people scrambling to find tickets in the days leading up to the sold-out Sandestin Gumbo & Bloody Mary Festival is a testament to how this event has grown in its 33 years.

The 1,800 folks lucky enough to have secured themselves a coveted red wristband were treated to 18 gumbo tasters and 13 Bloody Mary samples, as they pursue of roux.

Sports to Geaux won People’s Choice and Best Display.

Gumbo recipes vary as much as the chefs stirring the pots, and each was competing for judges’ awards and the People’s Choice plaque.

Cafe Nola from DeFuniak Springs included fried crawfish and whole shrimp in their Cajun stew, while Signature Catering 30A opted for a chicken and andouille sausage combo.

“Hey y’all, you’re going to want to try this one, it comes with a crab leg!” shouted one enthusiastic patron, pointing at the Southern Yankee Queen tent.

Chef Jay Ammons of Slick Lips Seafood & Oyster House, who has several gumbo trophies to his name, dished up his 2022 recipe, promising, “It’s even better than last year!”

Rotolo Consultants brought an authentic – but secret – Cajun recipe from their Slidell, La., headquarters, which proved good enough for second place in the non-restaurant category.

“We’re landscapers by trade, but we make gumbo by heart,” said Rotolo area manager Matt Herbermann. “We do the landscaping here at Baytowne; this is our first time doing this and it’s been a lot of fun.”

Among the tiniest tasters of the day, 4-year-old Collie Brantley of Montgomery came decked out in her Mardi Gras best.

“I ate gumbo, yes ma’am, it was good!” she said with a smile.

Hurricane Oyster Bar offered both gumbo and Bloody Marys.

The Bloody Mary competition was added a few years ago, and definitely adds a little pep to the afternoon. Spicy or sweet, thick or thin, it was a battle of the garnishes. Sunset Bay Cafe topped their cocktail with bacon; The Village Door opted for pickled okra, green bean and an olive; and Ovide at Hotel Effie practically brought a salad with pickle- and bleu cheese-stuffed olives, cocktail onion, celery stick and a lemon wedge.

Louisiana’s own Dikki Du and the Zydeco Krewe kept the party hopping from the bandstand as the crowd waited for the presentation of the awards.

Judges included Phil Heppding of 30A Food & Wine, Laura Hussey of Channel 3 News, realtor Daron Walters, Nathalie Barreto of Blue Magnolia, Chef Chad Oosterveen, and News Channel 7 veterans Scott Rossman and Paris Janos. Rossman and Janos were back to emcee the awards.

“They sold out before they even opened the gates today, 1,800 tickets!” Rossman told the crowd. “As judges, we’re looking for appearance, texture, aroma and overall taste. Tasting 20 gumbos is a little harder than you think; you have to starve yourself for about 48 hours coming in!

“When you get a chance to get out to the Village of Baytowne Wharf and come to an event with this kind of weather and venue, with this kind of organization and food and adult beverages, it is a serious blessing. God bless the free state of Florida, the United States of America, and God bless you all,” Rossman concluded.

The 34th annual Sandestin Gumbo and Bloody Mary Festival is slated for Feb. 17 and 18, 2023.

Ovide earned second in the 5 years and under category and Best New Participant.

2022 Awards

Best Gumbo – 5 years and under

1. Slick Lips Seafood & Oyster House
2. Ovide at Hotel Effie
3. The Beach House
4. The Gulf
Honorable Mention: Cafe Nola

Veteran Category

1. Harry T’s
2. The Village Door
3. Marina Bar & Grill

Non-Restaurants

1. Dock & Deck Techs
2. Rotolo Consultants

People’s Choice

1. Sports to Geaux
2. Cafe Nola
3. The Beach House

Best Display

Sports to Geaux

Best New Participant

Ovide at Hotel Effie

Best Bloody Mary at the Beach

1. The Beach House
2. Sunset Bay Cafe
3. Drunken Goat Saloon

JVC Community Broadcasters award

Dock & Deck Techs

Photos by Michelle Farnham

September 27, 2021

Sunset Bay Cafe: Sun rises on remodeled restaurant

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By Michelle Farnham
Sept. 27, 2021

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

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

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

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

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

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

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

Now for the food

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

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

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

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

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

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

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

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

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

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

September 9, 2021

Slick Lips previews tasty plates, divine drinks

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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

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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.

April 17, 2021

April showers, wine devoured

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Sandestin Wine Festival makes its triumphant return

By Michelle Farnham
April 17, 2021

BAYTOWNE WHARF – After getting shelved due to the coronavirus in 2020, not even the threat of thunderstorms could keep wine lovers away from the 34 annual 2021 Sandestin Wine Festival, April 15-18. Both Friday and Saturday’s grand tastings sold out, as well as Sunday’s New Orleans Bottomless Brunch, held at Hammerhead’s Bar & Grille.

While the weather held Friday night, the foreboding forecast came to fruition during Saturday afternoon’s grand tasting, as the skies opened up with about an hour to go. That’s the good thing about a wine festival, though, as the party continued under tents, awnings, and even the shuttle back to the parking lot, where a busload of attendees showered one lucky rider with a rousing rendition of “Happy Birthday.”

Before the downpour, guests sampled their way through 58 tents, plus the Bubbly & Boozy tent and the VIP experience.

Over at the Capp Heritage tent, for example, reps were pouring six different bottles.

“Try the Capp Heritage Barbera (2015, Napa Valley),” encouraged the attendant. “It’s real easy drinking, like a Merlot. It’s a specialty of Italy!”

While there was plenty of Cab Sav, Malbec, and Rieslings, the Sandestin Wine Festival isn’t all wines. Manifest Distilling was on site, offering gins, vodkas and whiskey, while Kombi Keg 30A poured Destin Brewery beers straight from the tap on the side of their vintage VW Bus! Up the hill in the Bubbly & Boozy tent, tasters could find everything from the Hard Truth Peanut Butter Whiskey to the Tarantula Tequila, Torres 10-Year Brandy and Deep Eddy Sweet Tea Vodka.

As always, there was a selection of bites to go with the booze under the Savor South Walton tents, like the Steak Diane from Seagar’s Prime Steaks & Seafood, a charcuterie plate from Sandestin Catering, and the very popular churros with Nutella from Cannery Lane Cantina.

Baytowne Wharf newcomer Drunken Goat Saloon dished up tasters of their Hillbilly Chili, which seemed apropos on the unseasonably cool day.

Representing Baytowne neighbor Slick Lips Seafood and Oyster House, Chef Jay Ammons and his crew were slinging street tacos.

“Today we’re doing Mojo Pulled Pork Taco with cotija cheese and fresh salsa verde,” Ammons said as he warmed tortillas. “It’s getting a little damp, but that’s OK!”

The Sandestin Wine Festival is a four-day experience, including the Thursday night kick-off party, a wine and chocolate seminar, tequila dinner, champagne and oysters extravaganza, yoga session and Sunday’s New Orleans brunch at Hammerheads Bar & Grill. Look for information on tickets to the 2022 weekend at www.sandestinwinefestival.com.

Photos by Michelle Farnham

The hardiest of wine samplers were not deterred by the rain.

Mojo pulled pork tacos by Slick Lips Seafood & Oyster House.

Charcuterie plate from Sandestin Food & Beverage.

Seagar’s Prime Steakhouse & Seafood

Back for another fabulous festival!

Snapper and andouille sushi from Signature Catering of 30A

June 26, 2020

Slick Lips: Gulf-to-table goodness

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June 26, 2020
By Michelle Farnham

SANDESTIN – Fishing aficionados might be aware that “slick lips” is a nickname for the amberjack fish, but for those landlubbers out there, know that this mild protein is often compared to swordfish. You’ll find it on Chef Jay Ammons’ menu at Slick Lips Seafood & Oyster Bar, wrapped in applewood smoked bacon with a creole meuniére sauce and sweet potato hash.

The restaurant’s pursuit of the freshest seafood comes from co-owners Bryce and Capt. Gary Jarvis, who have decades of fishing in their family.

“We want to offer the best: fresh, sustainable, Gulf-to-table fish and seafood!” Ammons said. “It’s our goal to support our local fishing fleets.”

As for other tastes of the sea, there’s a yellowfin ahi tuna burger, oysters on the half shell two ways, a key lime snapper and a pecan crusted grouper, to name a few. If your tastebuds are still celebrating Mardi Gras, you might look to Cajun favorites like the crawfish étouffée, red beans n’ rice or Ammon’s award-winning gumbo.

Speaking of that gumbo – which Chef crafts with crawfish, smoked sausage, scallops, crab, shrimp and his secret: a little amber beer – it hasn’t won just one award. Since the restaurant opened in March of 2018, Slicks Lips has been lauded at the Sandestin Gumbo Festival, won the Community Broadcasters Award, and earned Best Gumbo (and Best Oysters) by both Best of the Emerald Coast and Best in Destin.

Ammons – who brings a lifetime of cooking and more than 25 years of food service industry experience to the kitchen – likes to change things up on occasion, using seasonal ingredients and feedback from his customers. You’ll see this creativity shine in specials throughout the year, but he is particularly excited about the restaurant’s new Crows Nest area upstairs.

“What better way to highlight fresh Gulf fish than sushi!” – Chef Jay Ammons

“What better way to highlight fresh Gulf fish than sushi!” Ammons said. “This year we are playing with a few rolls to offer upstairs and small plate apps along with the best oysters on the coast.”

Also look for Ammons’ new stuffed avocado, which comes deep fried and stuffed with crab salad and dressed with a citrus vinaigrette.

Tacos drinks — The bar has plenty of offerings to go with your selected entrees.

Smooth sips

If all that eating has you thirsty, Slick Lips serves an array of craft cocktails.

“We handcraft all of our drinks from scratch,” Ammons explained. “To name a few, there’s the Peach and Strawberry Moonshine Mojito, Old Fashioned, Cucumber Collinsworth, Gamechanger, 50 Shades of Rosé, and quite a few other choices.”

Enjoy happy hour from 3 to 6 p.m. everyday, which includes all beer and house wine.

You’ll see Slick Lips at several community events throughout the year, like The Market Shop’s Bloody Mary Festival, Shunk Gulley 30A Oyster Fest and, of course, the Sandestin Wine Festival and Sandestin Gumbo Fest, right on their front doorstep.

Slick Lips Seafood & Oyster Bar, located at 140 Fishermans Cove in Baytowne Wharf at the Sandestin Golf and Beach Resort in Miramar Beach, can be found online at www.slicklipsseafood.com. Ammons and his crew are serving from 11 a.m. to 10 p.m. Sunday to Thursday, and until 11 p.m. Fridays and Saturdays. Reach them by phone at 850-347-5060.