Category: Dining

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

  • 30A Olive Oil’s Raspberry Marble Brownies

    30A Olive Oil’s Raspberry Marble Brownies

    Recipe of the Month

    30A Olive Oil’s Raspberry Marble Brownies 

    Makes one 9 x 13 inch pan

    Ingredients:

    Brownies

    4 oz semisweet chocolate

    1/2 C 30A Olive Oil Blood Orange Olive Oil

    1 egg

    1/4 C granulated sugar

    2 tsp 30A Olive Oil Raspberry Balsamic Vinegar

    1 3/4 C all-purpose flour

    Topping

    1 C raspberry jam

    1/4 C 30A Olive Oil Raspberry Balsamic Vinegar

    1 C all-purpose flour

    2/3 C granulated sugar

    1/2 C 30A Olive Oil Blood Orange Olive Oil

    Directions:

    Preheat the oven to 325 F. Grease a 9 x 13 inch baking pan.

    For the brownies, in a saucepan melt the chocolate with the olive oil, stirring until smooth. Add the egg, sugar and balsamic, mixing well to combine. Gently fold in the flour and pour into the prepared pan.

    For the topping, mix the raspberry jam with the balsamic and dot it over the top of the brownie mixture. Use a toothpick to swirl the jam into the brownies for a marbled effect. Bake for 15 minutes.

    In a small bowl, mix together the flour, sugar and olive oil until it resembles course oatmeal. Sprinkle over the top of the brownies and bake for 15 minutes more. Allow to cool before cutting into 12-15 pieces.

    These will keep in an airtight container in the fridge for up to 1 week.

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  • Honey comb story and recipe

    Honey comb story and recipe

    The Honeycomb’s Boutique Culinary Experience Brings Something New to the Table

    Ali Weil and Erin Bakker, founders of The Hive Creative Consulting, are thrilled to share the addition of a sister company, The Honeycomb: A Boutique Culinary Experience. The Honeycomb specializes in curating beautiful culinary presentations for intimate gatherings along the Emerald Coast. “When we established The Hive, we couldn’t have seen this coming, but we’re pleased with what we are able to provide our clients and events,” said Weil.

    As The Hive planned client events, Weil and Bakker continually found themselves in need of customizable catering services, so in true worker bee fashion, they launched The Honeycomb! When they started brainstorming of ways to meet their clients catering needs, they immediately reached out to personal chef and friend Meredith Spector to get the Honeycomb team started. Spector has a lifelong love of cooking and has unique experiences that make her a perfect fit for the Honeycomb.

    The Honeycomb takes pride in their ability to evaluate the culinary needs of its clients and works to create a beautifully curated spread to surprise the crowd and wow their taste buds!  “The Honeycomb allows the Hive to provide our clients with a total turn key event that exceeds their expectations,” says Bakker. Spector added, “What sets us apart is that we incorporate a beautiful aesthetic into a catered experience.”

    The menu, like both The Hive and The Honeycomb, features deliberate simplicity in its approach. “Depending on the time of day, the season, and the cause of celebration, we design a menu to go with it. We buy from our local and regional farmers and fisherman,” Weil explained. “Adding Gulf Coast ingredients makes a delicious statement at any event.”

    The Honeycomb specializes in incorporating their clients’ vision for for culinary creation into a tailored and unique event.

    To schedule a catered event with The Honeycomb, email  catering@thehivecreativeconsulting.com.

    Follow the Honeycomb and The Hive on Facebook and Instagram

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  • 30A Olive oil recipe

    30A Olive oil recipe

    Christmas Recipe from 30A Olive oil: Gingersnap Crinkle Cookies

    A super-addictive cookie recipe from 30A Olive Oil using their Blood Orange Olive Oil. Perfect for those holiday cookie parties- or just for dunking in tea at home! Makes 24 (3 inch) cookies or 36 (2 inch) cookies

    Ingredients:

    2 1/4 cups all-purpose flour

    1 1/2 tsp baking soda

    1/4 tsp 30A Olive Oil Himalayan Pink Sea Salt

    2 tsp ground ginger

    1 tsp ground cinnamon

    1/2 tsp ground cloves

    1/8 tsp ground nutmeg

    1 egg

    1 1/4 cups granulated sugar

    2 tsp orange zest

    2/3 cup 30A Olive Oil Blood Orange Fused Olive Oil

    1/4 cup molasses

    Directions:

    Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

    Sift the flour, baking soda, salt and spices onto a large piece of parchment paper.

    In the bowl of a standard mixer, whisk the egg with 1 cup of sugar and the orange zest until creamy and fluffy, then drizzle in the olive oil, continuing to whisk until fully combined. Whisk in the molasses until the mixture is creamy and golden.

    Lift the parchment paper and gently pour the flour mixture into the wet ingredients. Stir with a wooden spoon until everything is fully combined. The dough does get stuff so be sure to scrape everything from bottom of bowl to mix well.

    Scoop the dough into small balls, about 2 tbsp each and then roll into 1/4 cup sugar. Place cookie dough balls 2 inches apart on the prepared cookie sheet and press down lightly, slightly flattening the dough. Bake for 7-9 minutes for a soft, chewy cookie with a lightly browned bottom or 9-10 minutes for a firmer, crispier cookie. Cool the cookies on the pan for 5 minutes before transferring them to a cooling rack. Store in an airtight container for up to 1 week to keep cookies soft and chewy. The crisp version can be stored on a plate, covered with a tea towel, on the counter for a couple of days. Enjoy!

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  • Floating

    Floating

    “Floating” is an award-winning piece by Clint Eagar – The play of light and reflection on both the hull and water have created a masterpiece of color and visual wonder. Soft currents in the bay and calm movement of the water make this a peaceful and relaxing centerpiece for any room. Visit Clint’s studio in Uptown Grayton Plaza.

    For more information visit www.clinteagardesign.com

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  • Chef Max

    Chef Max

    Nana’s Bread Pudding

    By Max Hornsby

    I came across this recipe when my wife’s mother was still alive. She would make it all of the time because everyone loved it. I had never had bread pudding before and was reluctant to dig into it. However, not wanting to hurt her feelings, I gave it a try and “ OH MAN” was I hooked! I then got this recipe and started making it for our Saturday night service at church. Ever since then everyone always asks “ when are you making that bread pudding?!”

    Ingredients:

    8 cooked large croissants large dice

    4 Eggs

    2 cans sweetened condensed milk

    2 cups whole milk

    2 Tbsp vanilla

    ½# brown sugar

    ½# butter

    2 cups vanilla pudding

    Preheat oven to 350

    Mix all wet ingredients thoroughly.

    Place croissants in a large nonstick baking pan or greased baking dish.

    Pour wet mix over croissants and let sit 20 minutes.

    Melt butter and mix in brown sugar until it resembles creamy caramel.

    Pour this over the top and bake for 45 minutes. Use the toothpick method to check for doneness.

    Let cool for 10 minutes and apply vanilla pudding to the top.

    Many people like bourbon for their glaze but I find it overpowers the other flavors.

    Enjoy!

    Chef Max has worked in the culinary field for 25 years. He moved to the emerald coast in 2002 and currently serves as Chef at Destiny Worship Center as well as has his own catering business called chefmax, focusing on weddings, receptions, corporate parties and fine dining private chef events. Contact Max at maximillianhornsby@yahoo.com

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  • 30 A Olive Oil’s Thanksgiving Recipe

    30 A Olive Oil’s Thanksgiving Recipe

    Wild Mushroom & Ginger Sausage Stuffing

     

    30 A Olive Oil’s Thanksgiving RecipeThis amazing stuffing recipe from ‘The Olive Oil & Vinegar Lover’s Cookbook’, available at 30A Olive Oil, can be used with your Thanksgiving or Christmas feast. Shop the oil and balsamic ingredients at their tasting gallery, located in 30Avenue.

     

    Makes 8 cups or enough to stuff a standard turkey

    Ingredients:

    1 large onion, chopped

    2 garlic cloves, minced

    2 stalks celery, chopped

    1/4 cup, plus 2 Tbsp 30A Olive Oil Mushroom & Sage Infused Olive Oil

    1lb Italian sausage, casings removed

    4 eggs

    1 cup vegetable stock

    1/4 cup 30A Olive Oil Honey Ginger White Balsamic Vinegar

    5 cups fresh bread crumbs

    1 cup chopped dried apricots

    1/2 cup fresh cranberries

    2 Tbsp roughly torn sage leaves

     

    Directions: 

    Preheat oven to 350 F. Lightly oil a 7×11 in. baking dish.

    In a small pan, saute the onion, garlic and celery in 2 Tbsp. olive oil over medium heat until almost translucent, about 2 minutes. Add the sausage meat and brown it in the onion mixture until translucent, about 5 minutes. You shouldn’t need to break it up unless you like it really fine.

    In a large bowl, beat the eggs with the stock, balsamic and remaining 1/4 cup olive oil. Gently mix in the breadcrumbs, apricots, cranberries and sage leaves. Add the sausage mixture and toss to combine, ensuring the bread is well soaked in the egg mixture.

    Press the stuffing mixture into the baking dish, cover tightly with aluminum foil, and bake for 45 minutes.Remove the foil and bake uncovered for 7 minutes to let the top crisp. Let stand for 10 minutes before serving.

     

    *For a bit of change, you can bake this in a muffin pan. Just oil the muffin cups and proceed as above, baking for 20 minutes.

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  • Executive Chef Giovanni Filippone  Returns to Season 17 of HELL’S KITCHEN Sept. 29 on FOX

    Executive Chef Giovanni Filippone Returns to Season 17 of HELL’S KITCHEN Sept. 29 on FOX

     

    Giovanni Filippone (Gio), executive chef at Vue on 30a, one of South Walton’s awarded Gulf front dining restaurants, will compete on Season 17 of HELL’S KITCHEN which premieres Friday, Sept. 29 at 7 p.m. CST on FOX.

    Chef Gio was among those invited back on the show after nearly 10 years since his last appearance on season five. The winner of Season 17 will earn a head chef position at Gordon Ramsay Hell’s Kitchen Restaurant at Caesar’s Palace in Las Vegas.  “This time around, I wanted to do this for my kids,” Gio said. “My kids and my wife mean the world to me and this is another opportunity of a lifetime to show them that I still have what it takes.”

    Vue on 30a invites everyone to join in the celebration on Sept. 29 at 7 p.m. CST as the restaurant transforms into a multi-viewing setting to cheer on Chef Gio. The party will begin at 6 p.m. where guests are invited to order HELL’S KITCHEN inspired dishes and drinks. In addition, Chef Gio will share some of his experience working with Gordon Ramsey and what it is like to be on a nationally acclaimed reality show setting. Photographs and autographs will also be available upon request.   

    Reservations for Chef Gio’s HELL’S KITCHEN premiere party on Sept. 29 are highly recommended by calling 850.267.2305. Join in the fun by using hashtag #TEAMGIO.

    Giovanni was born in 1970 in Givet, France. When he was 10, he immigrated to Bayonne, NJ where he grew up. The strongest memories of his youth were always about family meal time and cooking together. “We never ate fast food and rarely ate out,” he said. Filippone learned the essentials of cooking as a teenager. Later he pursued formal training at the Culinary Institute of America in Hyde Park, New York, completing their chef program in 1997.

    Chef Filippone is currently the Executive Chef for Vue on 30a in Santa Rosa Beach. Before joining Vue on 30a, Chef Filippone’s career began at the Sheraton and Wyndam hotels where he served under experienced chefs and was able to fine-tune his skills and gain valuable experience. “When working in the hotels, I was surrounded by great talent each day which pushed me to work hard and do my absolute best,” says Filippone. “The hotel industry helped me gain a great deal of experience, helping me to confirm cooking was always what I wanted to do.”

    After his five years in the hotel industry, Chef Filippone took an opportunity for an internship at Beach Walk in Destin, Fla., and moved to the Emerald Coast shortly after in 2012.

    Chef has incorporated all of his experiences into a refreshed menu which blends his twist of ‘American northern cuisine-meets American southern cuisine-meets southern Italy,’ with the fresh ingredients available in the area. Dishes like Pistachio Grouper have become a favorite for guests as well as his Fruits de Mer. These menu items plus others have reinvented Vue on 30a as a notable place to dine on 30A and has gained it notoriety by Florida Travel + Life Magazine naming Vue on 30a as “Best Waterfront Dining.”

     

     

     

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  • UPCOMING EVENTS @ THE REP

    UPCOMING EVENTS @ THE REP

    MICHAEL MCDERMOTT

    LIVE@THEREP CONCERT SERIES

    Honest, daring and defiant, Michael McDermott wins fans over with his consistent evolution in artistry. Michael McDermott burst onto the scene in his early 20’s with his exceptional debut, 620 W. Surf and subsequently found himself touted as Rock’s ‘Next Big Thing’.

     

    BRING ON THE DRAMA!

    IMPROV BOOTCAMP FOR KIDS!

    Are your kids all about THE DRAMA? The REP’s Improv Bootcamp allows them to release some creative energy! Our staff of professional actors guide children on a journey through the imagination; creating stories and developing characters requiring quick wit and inventive thinking.

    October 20th & 21st,  Charlie Mars

    LIVE @ THEREP CONCERT SERIES

     

    Charlie Mars has been a journeyman artist with major label releases and high profile gigs opening for the likes of REM, KT Tunstall, Citizen Cope, Steve Earle, among others. The Mississippi-based troubadour builds upon the distinctive musical approach first mined on his 2009 breakthrough Like A Bird, Like A Plane, employing supple grooves and delving deep within to offer insight and a path to self-awareness and ultimately transcendence via a gracefully beatific distillation of folk, rock, and smooth acoustic soul. Mars will be in town performing songs from his Emerald Coast inspired album “Beach Town”.

     

    The REP is one of Northwest Florida’s premier professional theatre company. Celebrating its sixteenth season, the REP has established itself as a first-rate regional theatre, attracting some of the finest talent from around the country. For more information on these and more upcoming events, visit www.Lovetherep.com.

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  • Spotlight on Chef Nikhil Abuvala of Roux 30A

    Spotlight on Chef Nikhil Abuvala of Roux 30A

    A look at his early beginnings

    What’s in a name?

    The name Roux 30A is a play on words.  “Rue” means street in French and “roux” is of course a well known sauce base in French cuisine.  Roux 30A is a nod to the 30A locals who make up 75% of Nikhil’s customers. It’s a chef’s table dining experience where one can enjoy a private dinner or a 5 course tasting menu open to the public. Chef Nikhil wanted to name his first child Roux, and in a way he did.

    An early passion

    “I’ve always been cooking. That’s definitely a truth for me.  My first memory was when I was four years old making flatbreads in the kitchen with my Indian grandma. When I was seven years old my dad took me to India for a month.  We also went to Europe, and South and Central America.  We had some great cultural experiences growing up and we always ate really well.  My parents were heavily invested in what we were eating and why we were eating it.  Half of their job was to entertain and they were both really good cooks.”

    Sushi rolling

    When I was young I had a crazy fascination with sushi…it was my thing.  For my thirteenth birthday my mom got me a hands-on sushi making class at Kitchenique taught by chef Dan Pettis who worked for Tim Creehan at the time. At thirteen I was the youngest person there but I loved it! I had such a blast and Dan was tickled that I was there.  He said “Hey, you know you’re the youngest person here.  I can see you really have a passion for this.  You picked this up really quickly and I started cooking when I was thirteen as well. Do you want to come and work for me?” I was like, yeah!  We started an apprenticeship under Dan Pettis and Tim Creehan at the original Beachwalk. I rolled sushi at a makeshift bar at the bottom of this winding staircase two to three nights a week throughout middle school and a little bit into high school.

    A change in direction

    In high school I played bass clarinet for the marching band at Niceville. At the time, both music and cooking were my life. I got a music scholarship to Berklee School of Music in Boston for bass clarinet and I ended up hating it.  I came back home and started working at Fire. I was also working at Abercrombie and Fitch and they offered me a full ride scholarship into an MBA program.  I thought it was a good opportunity so I put in my two weeks notice at Fire.  After my shift that night, chef Carl Schaubhut asked to talk with me and we sat down outside on some milk crates. He asked me “Why are you quitting?”  I told him I had school paid for and why wouldn’t I take this opportunity? He said “Where do you see your life path, your career?  Do you want to be middle management at Abercrombie Corporate, not saying you couldn’t do more, but what’s the reality here?  You have an incredible passion, an incredible drive in the kitchen.  You should really consider this as a career.”  

    Pivotal decision

    I thought about it and I was ready for a move.  It was a pivotal two weeks. I told my mom I wanted to do this and we visited every culinary school in Florida. We drove down the coast and I settled on the Fort Lauderdale Culinary Arts School. I chose it because of its international program.  In school the basic courses were my favorite.  The theories of why we do everything fascinate me.  The fundamentals of cooking were amazing but that was 11 weeks and I was soon done with those courses. Whenever I wanted to learn something I would just go and explore it. I worked as a butcher for a while because I wanted to learn it.  If I wanted to learn it I just did it.  I would try and incorporate what I learned wherever I worked at the time.  I was always working in kitchens.

    Roux 30A is open Tues 6pm-10pm and Sundays 10am-2pm for brunch.  Call (850) 213-0899 for more information.

     

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  • Recipe of the Month by 30A Olive Oil

    Recipe of the Month by 30A Olive Oil

    30A Olive Oil’s Panzanella Salad

    30A Olive Oil logo
    30A Olive Oil logo

    Ingredients:

    4 C stale bread, cubed

    5 C cherry or grape tomatoes, halved

    2T + 1/4 C 30AOO Basil Infused Olive Oil

    1T 30AOO Garlic Infused Olive Oil

    4T 30AOO Lemon White Balsamic Vinegar

    1/4 C parsley, chopped

    1/4 C red onion, minced

    30AOO Himalayan Pink Sea Salt, to taste

    Fresh ground black pepper, to taste

    Directions:

    Preheat oven to 400 degrees.

    Toss cubed bread in 2T Basil Olive Oil and sea salt and pepper (to taste). Place in preheated oven and bake for about 10 minutes, or until crispy.

    Meanwhile, pour the Lemon Balsamic in a large non-reactive bowl. While whisking, drizzle in 1/4 C Basil Olive Oil and the Garlic Olive Oil. Season with salt and pepper. Add the red onion and parsley and stir. Add tomatoes and toss to coat. Allow to sit for at least 10 minutes.

    Add toasted bread in with tomatoes and toss. Allow to sit for at least 15 minutes so the flavors have time to combine before serving. Toss frequently so the dressing doesn’t settle at the bottom. Put in a serving bowl and serve. Enjoy!

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