Category: Dining

30A and South Walton Dining: Restaurant Reviews, Food and Drink Festivals, Recipes and More

  • 30AEats.com Restaurant Review: Georges at Alys Beach

    30AEats.com Restaurant Review: Georges at Alys Beach

    George’s at Alys Beach is located in, as you guessed it, Alys Beach on Highway 30A, and it was established in 2008. The building that George’s resides in was formerly known as the restaurant Sandor’s, and it was relocated from Seagrove Beach to Alys Beach in April of 2008- (For those of you who are interested in this story, there are pictures from this move in the restrooms at George’s). Executive chef Camille Whithall and sous chef Faheem Maolud work together to create delicious and picturesque dishes for tourists and locals alike.

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    Chase, my fiancé, and I each ordered a glass of Dr. Loosen Riesling and the tuna poke lettuce wraps to begin our dining experience. The tuna wraps with yellow beets, jalapeno-watermelon marinade, and caramelized onion crema, coupled with the fresh tuna, made for a very light and refreshing appetizer. We also ordered an arugula salad, and for something that is very simple, it packed a lot of flavor! The lychee-hibiscus vinaigrette dressing and toasted pecans combined with the blue cheese and shallot confit, married well together.

    Joe, the general manager, came to check in on us frequently and to make sure that we were enjoying the food and drinks while simultaneously filling us in on the restaurant’s background and chefs. Our waitress, Natalia, was extremely helpful with recommendations as well as making sure that we did not need anything further. The service was phenomenal, and the wait staff was extremely friendly.

    Chef Camille has been with George’s for nearly four years while sous chef Faheem has been with the restaurant nearly three. The duo had just recently redesigned their menu for their summer season, so Chase and I were both torn on whether we should try one of their signature staple dishes or one of the their newer selections. Ultimately, we decided to order a dish from each. Chase went with the jerk crusted gulf snapper, a decision that he did not regret. The flavors of the Caribbean challenged the taste buds in George’s second most popular dish, and is served with pineapple salsa over forbidden black rice complete with plantains; just phenomenal!

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    My entree, on the other hand, was part of the new menu. After much debate between the scallops and the chicken, I decided to go with the chicken. Very aptly named “Sunday Roast Chicken,” this dish was by far the most tender that I ever tasted. Simply prepared quality ingredients made each savory bite better than the next. It was out of this world! The chicken definitely tastes like something that your grandmother would make on a Sunday afternoon after church. Nestled over delicious savory bread pudding and drizzled with pan gravy, I can honestly say it was one of the best dishes that I have ever tried, hands down; words do not do this dish justice!

    Both of our entrees were generously sized, but magically, we somehow still had a little room for dessert. After perusing at the dessert menu for a solid ten minutes, my eyes kept coming back to the hummingbird cake and the warm chocolate toffee goo (which is their most popular dessert dish). The cake, which contains brown butter cream cheese frosting, edible flowers, and candied pecan nut crumb, is very light and sweet; it vaguely reminds me of bananas foster, except lighter. The chocolate goo, as you probably would have guessed, is full of chocolate –it sweetly boasts a chocolate brownie topped with unctuous ice cream, chocolate sauce, and chocolate mousse. This dish is any dessert lovers dream –chocolate heaven! All in all, our experience with George’s was absolutely delightful. Everything from the food to the atmosphere to the friendly wait staff makes this a great place to dine for the perfect date night or a night out with the entire family.

    George’s is located at 30 Castle Harbour Drive in Alys Beach, which is right off of 30A. They do not accept reservations and operate on a first come, first serve basis. For any further questions, please contact George’s at Alys Beach at (850) 641 0017 or http://georgesatalysbeach.com.

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  • Recipe of the Month: Christmas Morning Strata

    Recipe of the Month: Christmas Morning Strata

    By Susan Benton

    For as long as my memory can recall, my family has eaten the same breakfast every Christmas morning- my mother’s savory egg strata, warm homemade cranberry bread, and my dads sausage balls.

    Christmas Morning Strata

    The strata, essentially a savory bread pudding with eggs, sausage, and cheddar cheese, is made the day before, and easily baked on Christmas morning. My dad, donning the red pajamas he wears each year, wakes up early to turn on all of the Christmas lights, and the traditional holiday tunes. The rest of us rumble out of bed, and make our way around the tree, nibbling on generational recipes of sweet and savory delights while we peek into our stockings, followed by the opening of gifts one at a time. If you’re a local or visiting South Walton, I recommend visiting the Seaside Farmers Market for your fresh eggs in this dish, as well as stopping by Ocheesee Creamery for your butter, milk and cheese needs. You will also find wonderful breads for your holiday meals.

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    Serves 4 to 6 people.

    Ingredients:

    • 8 slices bread, preferably an Italian style deli loaf, cut 1/2 of an inch thick
    • 1 pound plain, sage or hot pork sausage, your preference
    • 1 teaspoon prepared mustard
    • 1  cup shredded sharp cheddar cheese
    • 6 eggs, slightly beaten
    • 1 and 1/2 cup whole milk
    • 3/4 cup half and half
    • 1/2 teaspoon ground sea salt
    • 1/4 teaspoon pepper
    • Dash of nutmeg
    • 1 teaspoon Worcestershire sauce
    • Dash of cayenne

    Preparation:

    1. Place bread  into a 10 by 16 baking pan, sprayed with non-stick spray or rubbed with butter. Brown sausage and drain off any excess fat. Stir in mustard, and spoon sausage evenly over bread. Sprinkle with grated cheese. Combine remaining ingredients (eggs, milk, half and half, salt, pepper, nutmeg, cayenne and Worcestershire sauce), pour over cheese and sausage.
    2. Bake at 350°F for 30 minutes.

    Note: This is best if made the day before and refrigerated overnight. Warm to room temperature before baking.

    Also, a pound of bacon cooked and crumbled, or 2 cups of  good ham chopped, can be substituted in the recipe.

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  • 30A Eats.com Recipe of The Month: Thanksgiving Oyster Dressing 

    30A Eats.com Recipe of The Month: Thanksgiving Oyster Dressing 

    By Susan Benton

    Fall in South Walton is a time to celebrate cooler temperatures, less crowded beaches, local cuisine, and to appreciate family and friends during Thanksgiving week in South Walton. For many Americans, the Thanksgiving meal includes seasonal dishes such as roast turkey with stuffing, cranberry sauce, mashed potatoes and pumpkin pie. The holiday feast dates back to November 1621, when the newly arrived Pilgrims and the Wampanoag Indians gathered at Plymouth for an autumn harvest observance. Shellfish was also in abundance at the original Thanksgiving dinner, especially oysters, and Gulf seafood certainly has a place on my table, and in my oyster dressing.

    I’m of the opinion that being grateful is good for your health, and giving thanks can positively impact your life. This season pause to acknowledge the blessings around you, as it may provide spiritual peace and a renewed outlook. Happy Holidays!

    Worthy of a space on your Thanksgiving table, try this Panhandle inspired oyster dressing: 

    Ingredients:

    2 large French baguettes, cubed

    3 ounces thick bacon, diced

    1 stick unsalted butter

    2 celery stalks, diced

    ½ green bell pepper, diced

    ½ small onion, finely diced

    3 large garlic cloves, minced

    2 tablespoons smoked paprika

    ½-teaspoon garlic powder

    ½-teaspoon cayenne pepper

    ½-teasppon fresh ground black pepper

    36-shucked oysters, halved (and 1-cup oyster liquor)

    2 tablespoons chopped fresh parsley

    4 large eggs

    1-teaspoon Crystal hot sauce

    1-teaspoon kosher salt

    Preparation

    Preheat the oven to 350°. Butter a 10-by-14-inch shallow baking dish or large cast iron skillet. In a separate large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 5-10 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes while stirring.

    In a large bowl, add the baguette. Spoon the bacon mixture on top. Add the oysters and the oyster liquor along with the fresh parsley.

    Beat the eggs in a small bowl with the hot sauce and salt. Pour the eggs into the larger bowl and mix everything together. Scoop the dressing into the baking dish or skillet and bake on the top rack for 45 minutes, until heated through. The top should appear golden and crispy. Serve immediately.

    Susan Benton is a food and travel journalist, blogger, and the owner of 30AEATS.com where she shares her passion and her commitment to promoting local farmers, fishermen, chefs, artisans and restaurants along the Gulf Coast.

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  • Havana Beach Bar & Grill Announces Seasonal Cocktail Menu

    Havana Beach Bar & Grill Announces Seasonal Cocktail Menu

    Havana Beach Bar & Grill, located in The Pearl Hotel in Rosemary Beach, has unveiled its seasonal cocktail menu, just in time to celebrate the colors and cooler temps of the fall season.

    Havana Beach

    The spirited menu, available from now through January, draws inspiration from autumn’s iconic bounty of apples, cranberries, pears, maple, cinnamon and vanilla, providing a blend of distinct sweet and spiced flavors – all a perfect warm accompaniment to the season. The house-made syrups, bitters and mixers leverage the local fruits and produce sourced from area farmers. All of the cocktails are distinctly, and playfully named, including Sassy ApplesWheyt a Minute and To Free the Oppressed.

    The restaurant’s classic craft cocktails, such as the Signature Hemingway Daiquiri, are available year-round. Non-alcoholic mocktails of select cocktails are also available.

    Guests may enjoy cocktails at the hand-carved mahogany bar in the main dining room (a bustling scene with live piano entertainment on select nights) or on the veranda (with views overlooking the Gulf and Main Street). Those looking to unwind with a glass of wine can also choose from a well curated selection.

    Havana Beach Bar & Grill is located at The Pearl Hotel on 63 Main St., Rosemary Beach. Reservations are not accepted, but walk-ins are always welcomed.

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  • Café Thirty-A’s Annual Christmas Charity Ball

    Café Thirty-A’s Annual Christmas Charity Ball

    On Friday, December 6, 2019 Café Thirty-A will host its annual Christmas Charity Ball benefiting Caring and Sharing of South Walton.

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    From 7- 11 p.m., the restaurant will be transformed with festive holiday décor. Attendees will be greeted upon arrival with a glass of champagne and enjoy heavy hors d’oeuvres, a dinner buffet, and a cash bar. There will be music by DJ 30A and a commemorative photo booth provided by Epic Photo Co. with holiday-themed props and costumes. Guests are encouraged to dress in evening attire or black tie is optional.

    The event will boast a large silent auction and raffle with all proceeds benefiting Caring and Sharing of South Walton’s efforts to provide food and financial assistance to local area families and individuals in need. Last year, the annual Christmas Charity Ball raised more than $26,000 through ticket sales, donations, raffle tickets, and auction sales.

    “This is a tradition I look forward to every year,” said Café Thirty-A owner, Harriet Crommelin. “Not only does everyone get to gather in one place before the holidays, but for a worthy cause. Caring and Sharing of South Walton is a charity that is near and dear to my heart, and I am excited to continue raising money for such a great organization.”

    General admission tickets are $75 per person and can be purchased through 850tix at http://bit.ly/ChristmasCharityBall19.

    For area businesses interested in sponsorship or silent auction donation, please contact Jessica Bracken at jessica@proffittpr.com.

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  • Recipe of the Month; Blackened Redfish

    Recipe of the Month; Blackened Redfish

    When you’ve caught your “catch,” try this recipe for the most scrumptious meal!

    Redfish And Smoked Gouda Grits Recipe Photo From Destin Fishing Rodeo Brochure 2

    ​Blackened Redfish

    1 tablespoon paprika

    2 ½ teaspoons salt

    2 teaspoons onion powder

    2 teaspoons garlic powder

    1 ½ teaspoon cayenne pepper

    1 teaspoon dried oregano leaves

    1 ½ cups unsalted butter, melted

    6 freshly-caught Redfish Filets, 8 to 10 ounces and about ½-inch thick

    METHOD

    In a small bowl, combine the spices. Mix well. Set aside. Place a large cast-iron skillet over high heat on our outdoor grill or fish cooker until very hot, about 10 minutes. If you do this in the house – open all the windows, turn on the fans and let the fire department know you’re just cooking dinner!

    Meanwhile, pour 2 tablespoons of melted butter in small serving dishes; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip fish fillets in the butter so that both sides are well coated. Sprinkle the spice mix evenly on both sides of the fish, patting it in, then add some more and pat again.​

    When the skillet is heated, place the fish inside without crowding and pour about 1 teaspoon of melted butter on each filet. Cook until the bottom looks charred, about 2 minutes. Turn the fish over and again pour a little more of butter on top; cook until done, about 2 minutes more. Serve immediately with the melted butter. Serve with Smoked Gouda Grits and a salad!

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  • Harvest Wine & Food Festival October 24-26

    Harvest Wine & Food Festival October 24-26

    By Susan Benton

    It’s my favorite time of year at the beach, October! That means cooler temps (still waiting), smaller crowds, and lots of festivities!

    Following their most successful auction to date, Destin Charity Wine Auction Foundation (DCWAF) has grand plans for the return of Harvest Wine & Food Festival to South Walton October 24-26 at WaterColor!

    A three-day affair, Harvest Wine & Food Festival has been recognized as one of the premier fall festivals in the southeast. Patrons are provided the opportunity to sip and savor over 250 world-class wines paired with the best in regional Gulf Coast cuisine, all while enjoying the beautiful beach town of WaterColor. Special lodging packages are at the WaterColor Inn.

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    Currently ranked number four “Top Charity Wine Auction in the US” by Wine Spectator Magazine, Destin Charity Wine Auction Foundation (DCWAF) is one of the nation’s premier fundraising organizations, raising money for 16 Northwest Florida children’s charities that assist at-risk youth in the local community by tackling a variety of issues including homelessness, food insecurity, mental health, education, medical care, and much more. In April, DCWAF raised a stunning $3.6 million for its benefiting charities.

    On Friday, October 25, the Al Fresco Reserve Tasting held on WaterColor’s Marina Park will offer festival-goers a selection of library wines that feature rare vintages not easily accessible in the marketplace. An array of perfectly paired culinary selections prepared by the nation’s most celebrated chefs and live music set to a breathtaking star-filled sky will make for a memorable and elegant evening.

    The Grand Tasting, held from 1 to 4 pm Saturday, October 26 in Cerulean Park is the main event and is designed to highlight harvest season at the beach. Large seafood, barbecue, and provisional stations manned by celebrity chefs from throughout the southeast and complemented by the best restaurants along the Emerald Coast are combined with tasting stations featuring over 250 wines from around the world. Craft beer and spirit tents and an exclusive VIP experience will also be available. Amongst a litany of impressive culinary talent, DCWAF is excited to announce the return of Atlanta-based barbecue gurus Johnathan and Justin Fox of Fox Bros. Bar-B-Q.

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    “Destin Charity Wine Auction Foundation is well known for our wine events, but great wine goes best with wonderful culinary delights,” Russell said. “Along with the expected line up of wines, spirits, and craft beers, festival attendees will be able to taste their way through every staple of coastal cuisine ranging from freshly caught seafood to farm fresh vegetables and cheeses all the way to traditional smoked barbeque prepared by our friends the Fox Brothers. Last year our festival occurred just 17 days after Hurricane Michael made landfall. While the decision to proceed was difficult, we knew we had a duty to support our benefiting charities in their time of need. Jonathan and Justin understood that. They were generous enough to donate their entire talent fee back to those impacted by the storm, and we’re honored to have them back again this October.”

    It wouldn’t be a DCWAF event without the opportunity to bid high and bid often. A silent auction featuring a variety of rare wines, staycations and unique experiences will open Friday, October 25 and will run through Sunday, October 27 at noon. The opportunity to purchase merchandise on-site will also be available throughout the duration of the festival. For more information or to purchase tickets, please visit http://www.dcwaf.org

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  • The Market Shops 5th Annual Bloody Mary Festival November 2nd, 2019

    The Market Shops 5th Annual Bloody Mary Festival November 2nd, 2019

    On Saturday, November 2nd, The Market Shops will host its 5th Annual Bloody Mary Festival benefiting Habitat for Humanity – Walton County. The annual event will feature unlimited tastes of South Walton’s most creative and innovative bloody marys made with Cathead Vodka and served by the finest restaurants and bars on the Emerald Coast.

    For a $40 donation, guests are invited from 11 a.m. to 2 p.m. to enjoy up to 20 of South Walton’s most coveted bloody marys. Restaurants competing for the 2019 Best Bloody Mary in South Walton include Another Broken Egg Cafe, Bijoux Restaurant + Spirits, Blue Mabel, Camille’s at Crystal Beach, Emeril’s Coastal Italian, Grits & Grind, Half Shell Oyster House, The Henderson Beach Resort & Spa, Jackacuda’s Seafood & Sushi, Jim N’ Nicks Bar-B-Q, Lulu’s Destin, Mama Clemenza’s, Rockin’ Tacos, Ruth’s Chris Steak House, Shades Bar and Grill, Signature Catering of 30A, Slick Lips Seafood & Oyster House, Sunset Bay Cafe, and The Surf Hut. A panel of select food critics and local celebrities will judge each bloody mary to select the winners for the most delicious and most creative. There will also be a highly coveted People’s Choice Award.

    There will also be plenty of food from various restaurants in The Market Shops, including Ben & Jerrys, Bijoux Restaurants + Spirits, Hebert’s Specialty Meats, Maple Street Biscuit Company, and Pizza by the Sea, as well as juice shots by Clean Juice. Local craft brews will be served by Grayton Beer Company, and champagne available from the Bubbly Bar of Courtyard by Marriott Sandestin and Residence Inn by Marriott Sandestin. Also, attendees will be able to cool off with newly added “boozy” popsicles provided by Swell Pops. A lounge area with additional seating and cornhole games will be set up on the main lawn, along with SEC football streaming on the big screen.

    While sipping bloody marys, guests can enjoy a hydration station by Berkshire Hathaway HomeServices PenFed Realty, a commemorative photo booth by Epic Photo Company, music by DJ Dad, a cigar bar by Shore Thing Cigars, and exclusive shopping opportunities from The Market Shops merchants. Headlining the event will be a live performance from Dread Clampitt on the main stage.

    Parking will be available at The Market Shops on the day of the festival but is expected to fill up fast. There will be additional parking available at The Beach House located in Sandestin Golf and Beach Resort and a complimentary shuttle, provided by Emerald Coast Luxury Transportation, and will travel to and from the festival from 10:30 a.m. until 3 p.m.

    Tickets are currently on sale through 850Tix for the pre-sale price of $40 or can be purchased the day of the event at the door for $50. To learn more about The Market Shops Bloody Mary Festival and to buy tickets, visit www.themarketshops.com.
    To volunteer for Habitat for Humanity on the day of the event, please email volunteer@waltoncountyhabitat.org.

    “We are so grateful to be named as the beneficiary for The Market Shops Annual Bloody Mary Festival once again,” said Teresa Imdieke, Executive Director of Habitat for Humanity – Walton County. “The proceeds raised will help us operate on a day-to-day basis and build homes for those who need it most. We are dedicated to achieving our mission to provide everyone in Walton County with safe and stable places to live.”

    Tms Bmf 2019

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  • Ready to Eat, Drink and be Mary?

    Ready to Eat, Drink and be Mary?

    Now dubbed as the largest tailgating party on the Emerald Coast and a local favorite, The Market Shops 5th Annual Bloody Mary Festival will be held Nov. 2, 2019 from 11 a.m. – 2 p.m. Enjoy unlimited tastes of creative and innovative Bloody Mary’s made with Cathead Vodka, served by some of the finest local restaurants.

    Bloody Mary Fest2Guests will enjoy FREE food by The Market Shop’s merchants, FREE beer courtesy of Grayton Beer Company, CHAMPAGNE at the bubbly bar courtesy of Courtyard by Marriott Sandestin at Grand Boulevard and Residence Inn by Marriott Sandestin at Grand Boulevard, a hydration station provided by Berkshire Hathaway HomeServices Beach Properties of Florida, live music by Dread Clampitt AND a DJ, an {Epic} photo booth by Epic Photo Co. courtesy of Legendary Marine, Cigars by Shore Thing Cigars, Boozy Popsicles by Swell Pops, yard games and lounge chairs by Rent Gear Here and TailGrayton Beach Outfitters and SO much more! SEC football games will be streamed, so plan to tailgate, too!

    This year, Another Broken Egg Cafe, Bijoux Destin, Camille’s at Crystal Beach, The Henderson, Half Shell Oyster House, and more will be competing for the title of the Best Bloody Mary!

    Winners will receive custom awards created by Maxine Orange Bern.

    Tickets are available at www.themarketshops.com and come support Habitat for Humanity Walton County!

    If you’re a restaurant interested in participating or a business interested in sponsorship opportunities, please contact Jessica@ProffittPR.com.

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  • 30A Eats Recipe of the Month: Crabmeat Maison

    30A Eats Recipe of the Month: Crabmeat Maison

    A favorite New Orleans recipe adapted from Galatoire’s cookbook, a favorite New Orleans restaurant. It’s called Crabmeat Maison. Galatoire’s is a James Beard Award winning restaurant nestled in the heart of the French Quarter, and it’s cuisine is anchored in French Creole traditions, which reflect the bounty of the region’s seafood, poultry, game and spices. Receiving a large gift box of avocados with four varieties from SoCal Avocados served as inspiration to make  Avocados Stuffed with Crabmeat Maison (Crab Stuffed Avocado).

    30 A Eats

    SoCal Avocados are grown on a small farm in California, ripen after they are picked from the tree, and each is handpicked to order. They are carefully packed, and shipping is free. Their prices are very affordable, and the new favorite, the Fuerte, comes highly recommended. Though familiar with Hass native Florida avocados, there are now new favorites. The varieties sent were:

    Bacon: Large body, smooth green skin, fruity and mild in flavor.

    Fuerte: A smaller avocado in size, smooth, creamy and rich flavor. This was used in the Crabmeat Maison Recipe.

    Pinkerton: Large body with rougher skin, and slightly fruity. This was used in the  Great Guacamole.

    Hass: Thick rough and dark skin, most commonly seen in markets, creamy and smooth.

    Recipe: Avocado Stuffed with Crabmeat Maison:

    Ingredients:

    For the Maison dressing:

    1/2 cup white wine vinegar

    2 tablespoons creole mustard (can substitute Dijon, or a course, seeded country-style mustard)

    1-1/2 cups high quality olive oil

    1/2 teaspoon salt

    1/8 teaspoon freshly ground white pepper

    Avocado Stuffed:

    1/2 cup Dukes or Hellman’s mayonnaise

    3 tablespoons Maison dressing (above)

    3 green onions, finely chopped

    1 teaspoon small capers, rinsed and drained

    1/2 teaspoon chopped flat-leaf parsley

    1 pound lump crabmeat

    3 soft ripe avocados

    1 large head of iceberg lettuce cut into ribbons (not shown)

    1 large heirloom tomato cut into wedges, creole if available (not shown)

    Lemons

    Preparation:

    To make the maison dressing, combine vinegar and mustard in a food processor, slowly adding olive oil in a thin stream to form an emulsion. Season with salt and pepper.

    Remove to a mixing bowl, and mix together mayonnaise and maison dressing. Gently fold in the  green onions, capers, parsley, salt and pepper.

    Chill for two to four hours.

    Just before serving, gently fold in the lump crabmeat.

    Slice the avocados in half, removing outer shell and seed. Divide the lettuce ribbons among 6 serving plates spooning the crab on top of the avocado. Garnish with a slice of tomato and wedge of lemon on the side.

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