Category: Dining

By Susan Benton

Donuts—aka doughnuts, if you prefer—have been around in some form or fashion for so long that it is said that archeologists have found fossilized pieces of material closely resembling donuts in prehistoric Native American settlements. However long their deliciously fried history might reach, there are just some that rank above the rest, take for example those at Donut Hole Bakery Café.

With an original location that opened in Destin in 1978, followed by a larger location in Santa Rosa Beach in 1989, and the most recent shop at Inlet Beach in 2014, those decadent yeast, glazed, cake and filled circular baked goods are within everyone’s reach that visit the 30A area.

The Donut Hole Bakery Café has been my family go-to since the mid 1990’s and is the perfect spot to make special memories with your family too. They are a community-driven establishment, and their food and dedicated staff are what keep the locals and visitors flocking to them season after season, and year after year.

Offering more than thirty varieties of donuts on any given day, here is the lip-smacking breakdown of my favorite top 10!

1. Red Velvet: The red velvet donut is a sumptuous cake donut with cream cheese icing. A Southern delicacy, plan on ordering a box to go and indulging in them while watching the movie Steel Magnolias.
2. Peanut Butter: Reese’s fans get ready to delight in this yeast donut that pops with a peanut butter filling and is coated with chocolate icing. It’s also on the specialty donut list.
3. Vanilla Angel: A yeast donut oozing with a buttercream filling and sprinkled with powdered sugar, you’ll be praising the heavens with each earthly bite of this dreamy pastry.
4. Apple Spiced Crumb: No matter what the season, it will always be Thanksgiving when you are devouring this savory yeast donut with apple pie filling. Angie Metts, who works at the Inlet Beach location of Donut Hole, said that it was her favorite too.
5. Old Fashioned: Sometimes you just need a good old-fashioned cake donut with a sweeping of glaze that you can dunk in a piping hot cup of coffee. There is nothing better!
6. Key Lime: This yeast donut is filled with the creamy, tangy citrus of key lime, then sprinkled with just enough powdered sugar to remind you that you, are in fact, in Florida.
7. Sprinkle: Like a kid in a candy store, or if needing a pick-me-up when feeling blue, who doesn’t love sprinkles? Plan on being very Beach Happy when eating this yeast donut slathered with chocolate icing and covered in colored candy bits.
8. Chocolate Covered Devils Food: If you want to sink your teeth into something super-rich and sinfully delicious, this cake donut is made with dark chocolate and then covered with chocolate icing too.
9. Coconut: It just wouldn’t feel like a day at the beach without this particular pastry. Make every day a vacation when you order this cake donut covered in coconut shavings.
10. Bavarian: You don’t have to head to Europe, or even leave 30A, to enjoy this yeast donut that is filled with custard and dusted with powdered sugar. It is the perfect accompaniment to fresh fruit.

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By Lori Smith, Publisher

Who would have thought our area’s only fully plant-based, hidden gem nestled off the road next to a quiet neighborhood in Santa Rosa Beach would be bursting at the seams with flavor (and a chill atmosphere with a calm vibe to get lost in)!

Not your ordinary fare, the new Oasis restaurant aims to highlight the delicious diversity and abundance of plants with menu items that include overstuffed sandwiches, cheesy buffalo spinach dip, loaded burgers and a Chocolate Espresso Martini for dessert. Here, you’re not missing a thing with this new kind of dining experience crafted with gourmet, plant-based comfort food.

We couldn’t wait to bite into our lunch which did not disappoint. I had to ask if the Moroccan Spiced Burger was really plant-based as you can’t tell. Owner Amy Sievers says it’s a blend of their own compilation of spices, lentils and other fare that give it the consistency and amazing flavor! Well, it passed my taste bud test!

The breakfast burger is also a BIG hit with locals. It’s a perfectly seasoned, plant-based burger topped with an egg patty, leaf lettuce, tomato, avocado and served with home fried potatoes. A dinner specialty is shepherd’s pie with garlic butter toast and roasted Brussels sprouts. And don’t forget the Burnt Chocolate Cream for dessert! With a daily rotating menu, other recommended items include Berry Spinach and Mixed Greens Goat Cheese, Buffalo Tender Wrap, Fried Oyster Mushroom Gyro or Kefta Kabob Gyro (personal favorite), Mediterranean Bowl, eggplant lasagna, lentil meatless loaf and Trumpet Scallops Over Angel Hair Pasta—some familiar 100% vegan dishes; some not. For an appetizer, the Eggplant Fries looked really great at the table next to us! We will be trying those next time for sure!

Amy, also a photographer and artist, says the Oasis is a place for the entire family—vegan, lactose intolerant, nut intolerant, etc. There’s an item on the menu for each member to be able to eat and enjoy a meal together. “I wanted to create a space of connection where vegans AND non-vegans could have a food experience to remember,” says Amy on Facebook.

The team behind this inventive, vegan innovation—Chef Amy and Chef Divaldo—has quickly won over the stomachs of locals and visitors, as it has expanded from its initial business, Destin Fresh which many locals are familiar with, Amy decided to take a leap of faith with the new restaurant. The timing was right. “When I started this venture, I had no idea how amazing it would be. I saw a need, I had an idea and I ran with it. Long days and nights, over my head at times, stressed, excited and dedicated, we grew the idea,” says Amy on Facebook.

“The idea was made real.” The long-awaited Oasis Santa Rosa Beach is now open for lunch (11 a.m.-3:30 p.m.) and dinner (4:40-10 p.m.). “I started this adventure with no real plan. I needed a kitchen and found myself building a restaurant. Over my head and out of my league would be an understatement for sure,” says Amy. I jumped in and let my ideas take over and run wild as day by day I added to and built out my Oasis.”

Get away from your ordinary at the outside smoothie bar. Do lunch at the outside café and pool deck. Sip on amazing Oasis craft drink list at the Elixir Bar or feast at the fabulous Sunday brunch from 11 a.m. – 3:30 p.m. There’s also a pizza bar and inside reservation only dining.

“Oasis is a place to stay, chill and relax. “We saw a need, had a vision, and then made it real. We wanted a place for us and others. A place where people could eat and enjoy food without fear of harming our bodies or animals,” says Amy. “Here’s to clean eating, delicious eating and safe eating—so grateful for these healing foods and this opportunity.”

“The Oasis is a place to connect thought planned events, yoga, pool, lounge, evening dining, breakfast, lunch, smoothies, etc. And no TVs! It’s a stay-all-day or grab-a-bite-and-go place—a unique way to dine and unwind,” Amy passionately elaborates. “I just want to make people feel good!”

Located off the busy path of Hwys. 98 and 30a on 306 Bald Eagle Dr., it’s time to find your way to the Oasis! Visit theOasisSRB.com or @theOasisSRB on Facebook. Call (850) 401-9149. Open Tuesday To Friday-Lunch: 11 a.m.-3:30 p.m. Dinner 5 to 10 p.m.; Saturday 5-10 p.m.; Sunday Brunch 11 a.m.-3 p.m.

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Fish Out of Water’s Christmas Eve Dinner

The Fish Out of Water restaurant at WaterColor Inn is offering a Christmas Eve Dinner from 5-9 p.m. on Friday, December 24. In addition to live music, there will be a la carte dining, a children’s menu available, and Chef Features to include Brie Crostini with Duck Confit and Balsamic Cranberry Jam, Winter Salad, and a “Christmas Dinner” of Prime Rib, Boursin Mashed Potatoes, Fried Brussel sprouts with Warm Bacon Vinagrette and Toasted Almond, Demi-Grace, and Horseradish Cream, served with Yorkshire Pudding. Visit www.foow30a.co for more information. 34 Goldenrod Circle, Santa Rosa Beach, (850) 534-5050

Fish Out of Water New Year’s Eve

The Fish Out of Water restaurant is hosting a New Year’s Eve multicourse dinner celebration from 6 p.m. to 12 p.m. on Friday, December 31. Ring in 2022 with a delicious meal, champagne and a night full of wonderful memories. In addition to live music, a photo booth and the a la carte dinner menu, guests can choose from a selection of Chef Features to include Lobster Mac and Cheese Bites served with creamy Chipotle aioli, Beet Salad made with candy-stripe baby heirloom beet, Ossobuco made with white wine braised veal shank and served with creamy roasted garlic polenta. Visit www.foow30a.com for more information. 34 Goldenrod Circle, Santa Rosa Beach, (850) 534-5050

Havana Beach Bar & Grill at The Pearl Hotel – Christmas Eve & Christmas Dinner

Enjoy a three-course meal for Christmas Eve and Christmas Dinner at The Pearl Hotel’s Havana Beach Bar & Grill (12/24/21 seating times from 4 p.m. to 8 p.m.; 12/25/21 seating times from 12 p.m. to 7 p.m.). Diners can choose from first course options of Roasted Parsnip and Apple Soup, Christmas Salad, Sauteed Gulf Shrimp Carbonara, or Crispy Fried Gulf Oysters; An a la carte children’s menu is available for children 12 and under. Price includes non-alcoholic beverages, alcoholic beverages are available for purchase at an additional fee. Reservations are required. Visit www.thepearlrb.com for more information. 63 Main Street, Rosemary Beach, (850) 588-2882.

Havana Beach Bar & Grill at the Pearl Hotel – New Year’s Eve Menu

Enjoy a festive meal to celebrate New Year’s Eve at The Pearl Hotel’s Havana Beach Bar & Grill. Seating times are available from 5 p.m. to 10 p.m., and guests can enjoy a three-course prix fixe menu, priced at $145 per dining guest including a welcome glass of sparkling wine upon arrival. For the first course, guests may choose Venison Chili, Tuna Tartare Napoleon, Prince Edward Island Mussels Colcannon, or Spinach & Beet Salad. The main course offers either Paella de Marisco, Seared Muscovy Dusk Breast, Havana Beach Lobster Mac & Cheese, Braised Beef Short Rib, or Filet Mignon Au Poivre. The dessert course offers the choice of Double Chocolate Mousse Cake, Salted Caramel Cheesecake, Black Forests Trifle, or a Trio of Sorbets. Price includes non-alcoholic beverages, alcoholic beverages are available for purchase at an additional fee. Reservations are required. Visit www.thepearlrb.com for more information. 63 Main Street, Rosemary Beach. (850) 588-2882

Boot Scootin’ Boogie New Year’s Eve & Day at Scratch Biscuit Kitchen

Stop by Scratch Biscuit Kitchen during normal business hours ( 7 a.m. – 2 p.m.) on New Year’s Eve and New Year’s Day to enjoy special menu items, live country music and the first opportunity to sign up for the 2022 Mug Club. Featured dishes include Black Eyed Peas and All Things Lucky Specials, and members of the Mug Club will receive a personal Mug Club YETI and unlimited coffee for only $1 a day with the purchase of a $35.99 annual membership. Visit www.scratchbk.com for more information.  1777 East County Hwy 30A, Suite 101, Santa Rosa Beach. (850) 231-6550.

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The Pearl Hotel, Rosemary Beach

The Pearl Hotel’s concierge will begin taking Thanksgiving Dinner reservations for the general public on Monday throughout the month of November. Reservations can be made by calling (850) 588-2882.

Thanksgiving Plated 3-Course Dinner

Seating times from 11am to 8pm on Thanksgiving Day, Thursday November 25, 2021

$85/adult, Children 3 to 12: $45/child, Children 2 and under: Free

Visit www.thepearlrb.com for complete menu options.

Havana Beach Bar & Grill, Rosemary Beach                                                                      Dining Room open for Plated Meal with seating times from 11am to 8pm, Bar & Lounge open from 11 a.m. to 9 p.m. (last call at 8:30 p.m.) offering regular bar/lounge menus and an a la carte Thanksgiving offering available at the bar only on a first come first served basis.

Havana Beach Roof Top

Open for normal operations, weather permitting. Last call at 8:30 p.m. with a closure of the space at 9 p.m.

FOOW, Watercolor

Thursday, November 25th, All Day, there’s no better day than one served with turkey and dressing! Join us at FOOW restaurant at the WaterColor Inn. Guests can enjoy Thanksgiving plates along with a la carte brunch items until 2:00pm. Enjoy your day and let the team at FOOW do all the work for you!

WaterColor Lakehouse 

Thursday November 25th, 11am-3pm, Buffet style brunch will be served at $65 for adults, $30 for children, 12 and under.  Reservations required. (Service charge and sales tax not included.)

FOOW, Watercolor

Brunch with Santa, Friday, November 26th, 9am – 12pm

Brunch is served a la carte with Santa who is available for pictures & wish lists. Santa will be giving out sweet treats to all the children!

The Bay, Santa Rosa Beach                                                                                               Thursday, November 25th, 11am-4pm,

There’s nothing like a bayfront Thanksgiving!  The Bay is offering a Thanksgiving buffet, $39/adults, $19/child. Reservations are required and can be made by phone only (850-622-2291) starting November 1st. Visit www.baysouthwalton.com for more information.

Great Southern Cafe, Seaside                                                                                           Thursday, November 25th, Gobble gobble, it’s time to save your spot for Great Southern’s famous Traditional Thanksgiving supper! This year, it will be plated, instead of a buffet. Call to reserve your place beginning November 1, 2021 at 8:00am. $39 adults $19 kids. Seatings available from 10:00 a.m. – 4:00 p.m. Later Thanksgiving night, they’ll re-open around 5:00 p.m. – 9:30 p.m. for dinner service.

Food for Thought

The holidays are a magical time for most. Unfortunately, many local families face a huge economic burden during the holidays, and prolonged stress related to food insecurity can get in the way of truly enjoying the holiday season with their loved ones.For Thanksgiving and Christmas, Food For Thought will feed 700 families for each holiday meal curbside service. Text-to-give by texting FFTHOLIDAY to 44321 or donate via www.fftfl.org.

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By Susan Benton, 30aEats.com

With a last name that spells pie, I’m certain that Chef Gillespie’s Framish Pie will be a big hit when served at your Thanksgiving!

Framish Pie, a French Coconut and Amish Buttermilk hybrid created by Chef Kevin Gillespie, is a specialty at Gunshow in Atlanta (Photo by Angie Moser). Gunshow offers a bold, new take on the traditional dining experience.

Inspired by Brazilian churrascaria-style dining and Chinese dim sum, Gillespie combined the two for a decidedly fun and delicious result. Dishes are presented on rolling carts and trays to diners at their tables where they can then choose what to order.

The restaurant’s name is a tribute to Gillespie’s family. Growing up, Gillespie’s father worked seven days a week to provide a better life for his family. On the rare Sunday afternoon he had off, father and son would go to a gun show.

Ingredients
½ cup salted plugra butter, softened
1½ cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
⅛ teaspoon almond extract
3 tablespoons all-purpose flour
1 pinch salt
1 cup buttermilk
Zest of ½ lemon
1 cup toasted, unsweetened coconut
2 7-inch store-bought all-butter pie shells

Directions
Preheat oven to 400 degrees.

Beat the butter and sugar together until light.

Add the eggs and beat; then beat in vanilla and almond extracts.

Sift flour and salt together and add to the batter alternatively with the buttermilk; beat until smooth. Add lemon zest and coconut and mix just to combine.

Divide between two pie shells and bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 30−40 additional minutes.

Pie should turn a nice golden brown when ready and a toothpick inserted should come out clean.

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By Lisa Leath Turpin, BS. Fitness & Wellness Coach

In light of the Destin Fishing Rodeo season, here’s great news for our area about the health benefits of our Gulf fish! So, we’ve all read or heard that fish is healthy for you. But cold water fish such as salmon make the healthy headlines. It’s primarily because of their scientifically known Omega-3 fatty acid profile. But good news for us Gulf Coast residents… warm water fish in the Gulf of Mexico has high Omega- 3s also. Omega-3 and Omega-6 fatty acids are essential to good health. Essential means that our bodies don’t produce it so therefore, we must get it through our diet. They are essential for normal growth and development of every aspect of human health. These fatty acids are similar in structure, but their functions are very different.

Americans typically consume up to 20 times more Omega-6 then they do Omega-3. This causes an imbalance in our bodies which are linked to a long list of diseases including atherosclerosis, rheumatoid arthritis, asthma, colitis, Crohn’s disease, type-2 diabetes, heart disease, various cancers, Alzheimer’s, Lupus, allergies and multiple sclerosis. Medical research has found that a diet must include NO MORE than FOUR times as much Omega-6 as Omega-3 for optimal health. Eating Gulf fish will help raise your intake of Omega-3 fatty acids to help with the balance between not only Omega-6, but also total fats in the body consumed by the average American. This is why it’s important to eat foods high in Omega-3.

Dr. Julia S. Lytle, Ph.D & Dr. Thomas F. Lytle, Professors Emeritus, Department of Coastal Sciences, states in a brochure; Marine fish oils are the primary source of Omega-3 fatty acids while the plant oils corn, soy, peanut, cotton, sunflower and safflower are the major sources of Omega-6. All marine fish, whether caught in warm water or cold water, contain Omega-3 fatty acids. Fatty fish such as salmon, sardines, mackerel and young tunas are rich in Omega-3s, but they are also higher in total fats than leaner fish such as flounder, redfish, snapper and tilefish. Recent research indicates that most Gulf fish contain less than 5% total fat, and their fat is enriched in Omega-3s. Dr. Julia says, “Since warm water fish are lean, you can eat larger portions to increase your intake of Omega-3 and still keep total fat calories moderated.” I’d like to note though, be careful in its preparation if you are watching total fat calories. Fat is nine calories per gram, while protein and carbohydrates BOTH are four calories per gram. If you add creamy (fatty) rich sauces, extra oil, or breading while cooking, you could double the amount of calories for that portion of fish.

Achieving the right balance of Omega-3 and Omega-6 helps with the following:
• fight inflammation
• reduce the risks of heart attacks and strokes
• boost immune system
• reduce cancer risk
• slow aging
• reduce risk of macular degeneration
• lower triglycerides

Make a healthy change by eating MORE: Gulf fish at least twice weekly, dark green leafy vegetables, add flaxseeds and walnuts to salads; LESS: processed foods, avoid deep-fried foods, REDUCE TOTAL FATS. Use olive and canola oils for salads and cooking.

This information came from a study done by the professors above through The University of Southern Mississippi, Dept. of Coastal Sciences. The basis for their conclusion was through analysis of almost 50 species of Gulf fishes.

Regardless of season, age, size or sexual maturation, Gulf fish are valuable sources of Omega-3 and they have charted the fatty acid, cholesterol and total fat in 44 species.
Visit usm.edu/gcrl/omega-3 to see the comprehensive list. To contact Lisa, email lisa.turpin@icloud.com.

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Clustered among a few other small businesses one of the best seafood markets in the area sits in the heart of Miramar Beach. Skipper’s Seafood Market was established in 1990 by Skipper Harris. Over the years, Skipper worked tirelessly to create the successful shop we see today.

Three years after opening, Skipper hired a young man by the name of Chet Walker. During his time of employment with Skipper’s, Chet grew fond of the environment surrounding the seafood market. As the years progressed, Chet couldn’t shake the feeling that he was supposed to be in the seafood market, and finally decided to open his own seafood market in Destin. As Chet was making plans, however, he got a call from Skipper.

As things turned out, Skipper was ill, and needed someone to take over the seafood market. Chet jumped on the opportunity, and has been operating the business ever since.

Skipper’s Seafood Market has turned into an incredible little shop, full of the freshest seafood in the area. All of their seafood is wild-caught, and packaged to maintain freshness. Some of the most popular items include steamed shrimp with corn and potatoes, steamed crab legs, tuna dip, and their famous key lime pies.

Skipper’s is well known for their excellent customer service, and commitment to helping their customers pick out the perfect meal every time. In addition to Skipper’s dedicated customer service, they can hardly be outdone in their standards for both cleanliness and freshness. Harvesting seafood can be a messy business, but Chet has set a higher standard for his business. When asked about factors to the market’s success Chet commented that one of the biggest factors is “how clean we keep the place and fresh we keep the seafood.”

Skipper’s has been largely blessed in suffering very little during the past year with all that’s happened with the pandemic hitting the area. In fact, Skipper’s has continued to experience an enormous amount of success due to their continued diligence in always giving the best service with the best attitude in spite of hard circumstances.

In addition to all the other great things that Skipper’s contributes to the community, Chet also started the A.S.H. Florida Foundation, which stands for Aware Save Help Florida. The foundation actively assists those who are homeless or in recovery from addiction.

Moving forward, Chet commented that he would love to open multiple Skipper’s locations all across the South. Presently, the one in Miramar Beach is the only location, but Chet has huge dreams for the coming future. With all the success this small market has already experienced, it’s nearly impossible to think that they wouldn’t be just as successful in other areas!

Skipper’s is located at 130 Scenic Gulf Drive #2 in Miramar Beach. They can also be contacted at (850) 654-2611. Be sure to pay them a visit, and check out some of the freshest seafood in town!

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At Kwiker Liquor, we know that the key to having a great selection of fine wines is knowing a great selection of Vintners and Winemakers. We take pride in cultivating these relations to bring the very best to our customers in the Panhandle. This month we called on our friends from Copper Cane Wine & Provisions to share their story.

Genuine Craftsmanship for Everyday Indulgence, Born in Napa Valley California
With a focus on innovation and genuine craftsmanship, Copper Cane Wines & Provisions houses a collection of brands that are crafted to offer a touch of luxury for everyday indulgence. The current portfolio includes: Elouan Pinot Noir from Oregon, Belle Glos Pinot Noirs from prime California coastal vineyards, Beran Zinfandels of California, Carne Humana Red and White Blends from Napa Valley, and Steorra, a Brut Sparkling wine made of Chardonnay and Pinot Noir grown in Sonoma County’s prestigious Russian River Valley.

Joe Wagner. Owner and Winemaker
Joseph is a fifth generation Napa Valley winemaker with a dedicated passion for the business. Joe’s roots in the winemaking began at an early age. His family founded Caymus Vineyards in Napa Valley.

In 2001 at age nineteen, he rolled up his sleeves and has yet to look back. His passion and natural talent for winemaking quickly became apparent after he started his own award-winning single vineyard Pinot Noir label, Belle Glos.

In January 2014, Joe formed Copper Cane Wine & Provisions, with the goal of focusing on innovations that have always captured his interest, and to find new ways to offer the highest quality products that satisfy consumers’ appetites for genuine craftsmanship.

“We are driven by a passion for making wines that reflect innovation and genuine craftsmanship,” says Joe.

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