Category: Dining

Poppy’s Crazy Lobster Destin serves fresh local seafood and cajun and creole dishes. A.J. Tusa, Jr., brings his Crazy Lobster concept originated in New Orleans to Baytowne Wharf. Having been in the restaurant business for over 45 years, A.J.’s experience in his family restaurants started in 1905? when he opened his own restaurants both in New Orleans and here in Sandestin, FL. A.J. landed in Sandestin at the conception of Baytowne Wharf in Sandestin. As one of the first restaurant operators in the Village with Roberto’s Pizzeria, Hammerhead’s Bar & Grille & Poppy’s Seafood Factory, now Poppy’s Crazy Lobster, he has enjoyed many years of operation within the Sandestin Resort and continues to provide quality food and service to new and repeat customers.

If you are looking for a place to fuel up with drinks and fresh or fried seafood, find your feast today overlooking the beautiful Choctawhatchee Bay at Poppy’s Crazy Lobster. Share a steamed seafood bucket with your pals, or satisfy your own appetite by keeping it all to yourself—a lobster, snow crab, shrimp, clams, mussels, corn on the cob, boiled potatoes and sausage all seasoned to pure perfection. Taste some of our New Orleans’ favorites like Crawfish Etouffée, Jambalaya, Seafood Gumbo, and Red Beans & Rice, or our local specialties such as Blackened Redfish, Mahi Orleans or Lobster Fettuccine. The signature drinks and full-service bar will keep the good times rollin’ along with Poppy’s Voodoo Juice, an all-time favorite and refreshing tropical cocktail.

Live music keeps the restaurant hopping nightly with a variety of musicians and local talents. It is a family friendly casual dining venue that offers live music daily in which many come to enjoy the view, entertainment and food time and time again.

Poppy’s Crazy Lobster Destin is located in Baytowne Wharf at Sandestin and offers private dining for luncheons, holiday dinners and luncheons, rehearsal dinners, wedding dinners, business dinners and more. Contact Melissa Tusa at 850-543-1507 or email at prg@tumulo.com for more info on booking an event. Open 11 a.m. – until 7 days a week!

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“WOOD FIRED ITALIAN WINE DINNER” FEATURING ALL NATURAL WINES

Four-course, wood-fired dinner is Friday, Nov. 16 at 7 p.m.

Bud & Alley’s Pizza Bar + Trattoria on 30A in Seaside  celebrates the fall season with a Fall Harvest Wine Dinner on Friday, Nov. 16 at 7 p.m. Chef Phil McDonald of Black Bear Bread Co. and Chef Zach Keaton of Bud & Alley’s Pizza Bar in Seaside will serve a seasonal, four-course wood-fired harvest dinner with special guest Pat Ladd of South Florida’s Progress Wine Group that will showcase his all-natural wines. “We are thrilled to host a fall harvest dinner at Pizza Bar,” said Chef Phil McDonald of Bud & Alley’s Pizza Bar + Trattoria. “Progress Wine Group is producing some beautiful organic wines. Not surprisingly, sustainable and organic farming gets us excited at Pizza Bar, and it’s a philosophy we’re happy to carry over in the wines that we offer.”

The wood-fired Italian-inspired harvest menu is as follows:

Diver Scallop Crudo with Cayenne Pepper, Puffed Farro, Grapefruit dusted with Jacobsen Sea Salt paired with Casa Coste Piane Prosecco Frizzante Naturalmente (2016).

Wood Fired Beets with Ricotta Salata, Winter Citrus, Endive, Pistachios

paired with Luigi Maffini, Cilento Fiano Kratos (2016)

Squid Ink Gnocchi, Charred Squid, ‘Nduja, Tomato Conserva topped with Sourdough Breadcrumbs paired with Foradori, Foradori Fontanasanta Manzoni Bianco (2016)

Berkshire Porchetta, Pear Slaw in a Cranberry Jus paired with Dirupi, Valtellina Superiore (2014).

And for dessert, Sweet Heirloom Carrot Pie, Pecans and Ginger Ice Cream served with Italo Pietrantonj, Cerasuolo d’Abruzzo Rosé (2017).

Tickets to the Fall Harvest Wine Dinner are $120 per person (plus tax and gratuity) and includes an aperitif and passed hors d’oeuvres followed by a four-course wood-fired themed dinner from Chef Phil McDonald and Chef Zach Keaton with four flights of wine. Reservations are required and can be made by calling (850) 231-3113.

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Maple Roasted Pumpkin Pie

Not your average pumpkin pie- roasting the real pumpkin gives it an almost nutty flavor while the balsamic cuts some of the sweetness. The perfect balance!

Makes two 9-inch pies

Ingredients:

Homemade or Store-Bought Pastry

1 pie pumpkin, about 3-4 lbs

4 Tbsp 30AOO Maple Balsamic Vinegar

2 Tbsp 30AOO California Arbequina EVOO

1 C brown sugar, packed, divided

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp 30AOO Himalayan Pink Sea Salt

4 large eggs

1 1/2 C heavy cream

Directions:

Preheat the oven to 375F. Line two 9-inch deep pie plates with the pastry.

Using a very large knife or cleaver, cut the pumpkin in half vertically and remove the stem. Use a metal spoon to remove the seeds, scraping the center clean.

Place it directly on the center rack of the oven, cut side down. Bake until the pumpkin starts to soften, about 25 minutes. You can pierce the skin to test it!

Remove the pumpkin from the oven and place it cut side up in a baking tray. In the cavity of each side of the pumpkin, place equal parts of the balsamic and olive oil, then the brown sugar, cinnamon, nutmeg, ginger and cloves, finishing with the salt. Return the pumpkin to the oven and bake for an additional 30 minutes until the pumpkin flesh is fork-tender. Remove from the oven and let cool on a rack for 10 minutes.

Using a metal spoon, carefully scrape the pumpkin flesh and mix it into the balsamic mixture. Once it has started to combine, transfer to a large bowl, scraping the skin clean and mixing the flesh well with the balsamic mixture. You should have 3 cups of baked pumpkin.

Whisk in the eggs and cream, then beat well by hand or with a mixer until the mixture is smooth and creamy. Pour the pumpkin batter into the prepared pie shells and bake for 45 minutes. Let cool for a few minutes before serving.

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By Susan Benton

As a food writer and blogger living by the water’s edge of the Emerald Coast, one of the first questions locals or people ask when they visit our area is how they can be certain that they are buying or being served fresh seafood. It would appear that answer would be simple, but many restaurants do not serve fresh fish and shellfish. If seeking fresh, never frozen, or mislabeled seafood straight from the Gulf, keep up with “Gulf to Table” on Facebook and Instagram. There you will meet the farmers of our local waters, like one in particular, Trey Nick.

Frank III, aka Trey Nick, was born into his grandparents’ fish camp and restaurant business that was built in the early 1900’s but changed to their family’s hands in 1956. Tucked between the Choctawhatchee Bay and Basin Bayou in Freeport, Frank and Hattie Nick sold bait, beer and rented fishing boats for a dollar a day.

In 1963, Frank’s Italian passion to cook for others took over and a new building was erected. Nick’s slowly honed its reputation for serving only the freshest homegrown seafood, and became the popular place to enjoy raw oysters tonged from their own state leased beds, plump shrimp and mullet plucked from the Gulf and bay before being dredged and fried in their secret batter, in addition to hamburgers and ice-cold beer sold for a fair price.

In 1979 Nick’s Seafood Restaurant was passed on to Trey Nick’s parents, Frank Jr. and Bonnie, and by 1998 he became the third generation to take over the reins with his wife, Jennifer. “We have always kept the tradition of a family atmosphere. My daughter might be bussing tables like last night, while my son is on oyster washing duty. Millionaires to fisherman are our continual customers. People have their favorite days to come to the restaurant and we treat customers like family too. Those that grew up eating here are now bringing their own kids. This is more than just a restaurant, it’s a way of life,” said Nick.

Living right off the local waters, along with the day-to-day operations of the restaurant, Trey Nick also runs three commercial inshore fishing boats and is the largest blue crab commercial harvester in the Choctawhatchee Bay with his son pulling traps by his side. Nick says, “We do our own fishing and crabbing. I sell blue crab, mullet, speckled trout, shrimp, and flounder for the most part. We will not buy anything overseas when you can get the best right here. It’s about putting the freshest product on the plate.”

Harbor Docks, Sexton’s, Camille’s and Destin Ice & Seafood in Destin, along with Willingham Seafood Company in Valparaiso, Bayou Bill’s Crab House in Santa Rosa Beach and Johnny’s Shrimp Shack in Defuniak Springs are just a few of the businesses that buy and support Trey Nick’s sustainable seafood. “With quotas, the seasons, whether or not the fish are biting, along with other varying factors, fresh local seafood isn’t going to be less expensive, but you will know what you are eating, and it will taste terrific!” said Nick.

Nicks Seafood Restaurant is located at 7585 State Hwy 20 West, Freeport, Florida, 32439. For more information or to reach Trey Nick call (850) 835-2222, or visit nicksseafoodrestaurant.com.

Susan Benton is the owner of 30AEATS.com and GulfCoastRestaurants.com where she shares her passion for food, travel, and her commitment to promoting regional farmers, fishermen, chefs, artisans and restaurants along the Gulf Coast. Follow 30A Eats on Instagram.

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Butternut Squash Soup with Butternut Squash Seed Oil

Ingredients:

1 T 30A Olive Oil Butter Infused Olive Oil 

1 sweet onion, chopped

1 head of garlic, peeled and chopped fine

4 c butternut squash, cubed

1 cinnamon stick

Vegetable broth, or water

30A Olive Oil Himalayan Pink Sea Salt

1/2 c heavy cream (optional)

30A Olive Oil Butternut Squash Seed Oil, for drizzling

toasted pumpkin seeds

Creme fraiche, for serving

Directions:

Sweat onions and garlic in Butter Olive Oil until translucent and then add squash and cook for a few minutes. Add cinnamon stick and cover with 1 inch of broth or water.Bring to a boil and reduce to a simmer until squash is soft. Add a pinch of salt and remove cinnamon.

In a blender, blend soup in batches being careful not to fill more than half way with hot liquid. Hold lid tightly with a towel to ensure that the top is sealed. When finished, whisk in heavy cream.

Serve with a drizzle of Butternut Squash Seed Oil, toasted pumpkin seeds and crème fraïche.

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A new way to experience the area’s vibrant culinary scene has come to South Walton.  A Little Taste of the Emerald Coast, founded by Abbe Little, has launched two guided food tours; one that travels through Miramar Beach and another that highlights the western end of Hwy 30A. Guests also have the option to customize a private tour that best suits their needs, which may include stops at locations that aren’t on the public tour. A Little Taste of the Emerald Coast is the first tour of its kind to come to Walton County. “My mission is to complement each guest’s happiness while making their taste-buds happy too,” A Little Taste of the Emerald Coast Founder, Abbe Little said.

Each tour is designed to highlight the incredible culinary scene available along the Emerald Coast while also providing guests with information on the rich cultural history of the area. Karaoke and other optional amenities are also available on the shuttle bus to enhance the patron experience.     

“I began visiting the Emerald Coast area 20 years ago with a very dear friend who recently passed after a courageous journey with breast cancer. She’s my inspiration for this venture while my sister is the catalyst for the idea,” Little said.  “We would have what we called our ‘progressive 30A day’ and stop at various restaurants within the different beach communities for a tasting. This later evolved into my husband and I’s favorite date. We’d make a list of new restaurants to try and select one item to try at each location. After working for a Fortune 500 company for 18 years, I decided to change my career path to fit the lifestyle I wanted. Through my passion for this area, its culinary scene, and meeting new people, A Little Taste of the Emerald Coast was born.”

The Hwy 30A West tour includes stops at The Perfect Pig, Local Catch, Grayton Beer Brewpub, and Trebeaché. The Miramar Beach tour includes stops at Mezcal, Acme Oyster House, Ocean Club, and Christiano’s. Vin’tij Food & Wine will join the line-up this fall following the opening of its new location in Grand Boulevard. All tours are held in partnership with Sunshine Shuttle with owner Abbe Little as your guide. Tours are approximately four hours in length, must have a collective minimum of six guests and can accommodate parties as large as 15. Tickets are $109 per person and include all transportation, guided experiences, and tastings at each restaurant location. Guests are welcome to bring their own cooler on the bus with their favorite beverage and cups will be provided.  For more information on A Little Taste of the Emerald Coast, please visit emeraldcoastfoodtours.com.

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By Dee Cruce

Just when you thought our beach paradise had everything one could need, destiny steps in and leaves us corrected. That said, there’s a new queen on 30A and she delivers! Nancy Britton, local educator, cooking queen, and grandma extraordinaire, is proud to announce her new business, ‘Casserole Queen’, serving all 30A and the Santa Rosa Beach area. Not a year into moving from western Pennsylvania to Seagrove, Nancy’s children encouraged her to consider putting her cooking gifts to good use. After so many fabulous meals around the dinner table together, it really seemed like a no-brainer, especially considering you won’t find too many eateries on 30A that are willing to deliver readymade or ready-to-cook meals for free, if at all, to your home. Not to mention…these casseroles are so good, they tend to leave one wondering if they are truly worthy of so much deliciousness.

As a girl growing-up in Pennsylvania, Nancy loved cooking and learned from her mother, who happens to be the best cook she’s ever encountered. “Every time I make a casserole for a customer, I think of her and the love she put into every meal she made for our family.” Having passed away this January from complications related to Alzheimer’s Disease, Nancy honors her memory and preserves it with her business and every love-filled casserole she makes. You can taste the love in every bite too.

Currently, Casserole Queen offers some fifteen varieties of fresh, daily-made, and not ever frozen crowd pleasers including the much-loved Chicken Divan, meat or spinach lasagna, pierogi casserole, seafood or chicken alfredo, vegetable bake, chicken or beef enchilada, breakfast scramble, Reuben casserole, ham and scalloped potatoes, corned beef noodle, and the classic shepherd’s pie. Casserole Queen also offers special order casseroles at your request. Each pan of casserole generously serves 10 -12 adults and is delivered to your door for $30. You can order yours hot and ready-to-serve or ready-to-cook. They also freeze well, just in case you order one too many. For orders call or text (850) 737-1850 or visit the Casserole Queen in-person at the Rosemary Beach Community Farmers’ Market every Sunday from 8:00AM to 1PM. While you are there, check out her freshly baked selection of homemade cookies.

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Espresso Chipotle Grill Marinade

From the Olive Oil and Vinegar Lover’s Cookbook 

A multi-purpose marinade that can be used for steak or mixed into ground beef for burgers. You can also toss it in a frying pan with ground beef to make an amazing base for chili, ragout or taco salad. Try brushing on salmon or summer veggies!

Makes 3/4 Cup

Ingredients:

1/4 C 30A Olive Oil Chipotle Infused Olive Oil

1/4 C 30A Olive Oil Espresso Balsamic

2 Tbsp lime juice

2 Tbsp minced red onion

1 Tbsp minced garlic

1 Tbsp Dutch-process cocoa powder

2 tsp 30A Olive Oil Himalayan Pink Sea Salt

1 tsp freshly ground black pepper

Directions:

Mix all the ingredients well and place them in a resealable plastic bag or plastic container with up to 2lb of your favorite meat, poultry, or even vegetables. Marinate in the fridge for 1-2 hours, or up to overnight for meat. This marinade will keep in an airtight container in the fridge for up to 1 week.

30A Olive Oil is a boutique olive oil store and tasting gallery located in beautiful Inlet Beach at the 30Avenue dining and shopping plaza. 30A Olive Oil sources some of the best premium extra virgin olive oils, balsamic vinegars and exotic sea salts from all over the world, bottle them on-site and bring them to you!

Visit 30A Olive Oil Company at the Shoppes at 30Avenue,  East, 12805 US-98, Inlet Beach, call 850-909-0099 or www.30Aoliveoil.com

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By Dee Cruce

The Fish is back and this time they have a whole new groove. FOOW – formerly known as the Fish Out of Water restaurant, located in WaterColor, is back open to the public and resort guests serving both lunch and dinner in a more approachable, coastal setting. Recently renovated, FOOW is not only one of the largest family-friendly eateries positioned right on our beautiful and ever-popular Gulf of Mexico, it is an absolutely gorgeous and unique restaurant offering not one but two full-service bars. Bring a friend and come join FOOW for their daily happy-hour from 3-7PM. All liquor is half off, mixed drinks and wine by the glass available for just $6 and enjoy all bottle beers for $3. FOOW is also a great weekend option. From 11:30AM – 3PM on Saturday and Sunday, enjoy $3 mimosas, loaded smoothies and their delicious Bloody-Marys.

Think open floor plan, savvy and streamlined open kitchen where you can see your food being prepared and cooked on an open fire. Think panoramic views, for both inside and outside seating, of their  world-famous turquoise gulf and sunsets that just can’t be beat anywhere you go. In addition to all this eye-candy, the walls of FOOW are adorned with local coastal-inspired original paintings by 30A’s own Justin Gaffrey. If you don’t know about Justin Gaffrey’s artwork…. you better get to Googling, or better yet, go check out his gallery in Blue Mountain Beach and prepare to be blown away.

In addition to their hip ambiance, FOOW features live music seasonally from Tuesday to Sunday night beginning at 6PM, and the in-door-out-door FOOWbar offers an inspired beverage program featuring some of the best tequilas, rums, specialty drinks and more! I personally highly recommend the Italian Greyhound, yum! For large groups or special celebrations, the FOOWroom offers a private getaway from the crowds surrounded by a chic wine cellar that is sure to impress your guests.

Executive Sous Chef Preetam Pardeshi oversees all culinary programming for the restaurant, creating locally-sourced Southern cuisine with global touches influenced by his own southwest Indian heritage, beloved family recipes, and world-class hospitality experience. The FOOW menu comes courtesy of Chef de Cuisine Christopher Mayhue, who brings his own Southern heritage, world travels, and exceptional culinary experience. Not to mention, most of the menu is gluten-free.

Whether you’re looking for a new option for girl’s night out, a lunch get-together, afternoon drinks, gulf-front vacation dining or a new restaurant to impress your sweetie on date night, you can’t go wrong with FOOW. No reservations needed. FOOW is located on the second floor of Watercolor Inn, but don’t forget to check out the FOOWshoppe, located on the ground floor, on your way up! Visit FOOW30a.com for menus and more information.

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Vin’tij began its humble beginnings in 1998 in a strip mall across from Silver Sands Premium Outlets. At that time, Highway 98 was underdeveloped and there were not many places to rent in order to establish a new restaurant concept. Todd and Chef John knew there would be tremendous growth in the area, but they felt that this location, even though it was in a strip mall, would be advantageous due to the amount of people visiting the outlets. Turns out, they were right! Due to Chef John’s consistent, flavorful food and Todd’s passion towards wine and customer service, Vin’tij became known as the diamond in the ruff.

However, as years progressed, and the growth of the area developed quickly, Todd wanted to grow the Vin’tij concept into a new direction. He began seeking out a new location where he could not only serve lunch and dinner but also breakfast. He also wanted to include a cold pressed juicery into his new concept. He and his wife had been juicing for years and loved reaping the health benefits of juicing at home. They wanted to offer their high vitamin, high mineral and enzymatic rich juices to their community.

As they began to dream up the new Vin’tij Food & Wine concept,Chef John was also dreaming up something new. Instead of cooking fish, Chef John now wanted to catch fish, be in nature, and bring the fishing experience to fisherman who were traveling from around the world. Chef John, while continuing to work at Vin’tij, started taking people out on his 7wt Charters in his spare time. After working indoors as a Chef for over 30 years, the outdoors was rejuvenating and healing for him. It was at this time that both Todd and John knewthey both needed to follow their hearts, and grow in different directions.

The new Vin’tij Food & Wine concept will move forward with Chef Steven Vanderpool, who was the chef and partner of the original Cuvée Beach restaurant which opened in 1999. Chef Steven will bring forth a new energy and culinary style to the Vin’tij menu,however he has been working with Chef John to also maintain the quality of the Vin’tijcult-favorite menus items -such as the Oyster BLT, Shrimp and Grits and Blue Cheese Grape Tart.

After Chef Steven worked at the original Cuvée Beach, he moved to Texas where he spent many years working as the Executive Chef for a variety of highly acclaimed restaurants.He became extremely sought after as a restaurant consultant in the Texas area forthosewho were wanting to start up new restaurant concepts, but needed help with kitchen design, menu development and training. His experience is very well rounded and his expertise in the preparation of seafood is to be admired. Vin’tij is very excited to bring him back to the area to help grow the Vin’tij concept into the next decades to come.

Although Vin’tij Food & Wine will have a new location in Grand Boulevard at Sandestin, a new chef, and a new opportunity to serve breakfast and cold pressed juices – a lot of things about Vin’tij will stay the same. We can’t wait to open our doors in August to show everyone the new, exciting Vin’tij Food & Wine concept.

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