Category: Dining

The Rosé in Luxe Plastic Wine Bottles Stands Out Among Popular Rosé Options

After one year of being sold direct to consumers, 30A-founded beverage brand SALTY Girls Rosé is now available for sale in retail establishments, making it easier than ever for customers to sip their beach-friendly rosé across Florida.

Florida grocers, liquor stores, restaurants, hotels, and other retailers will now be able to stock SALTY Girls Rosé retail, providing their customers with a light and refreshing rosé imported from the South of France, packaged in a full-size, non-breakable bottle to be enjoyed anywhere.

SALTY Girls Rosé was created in response to a gap in the market that kept most wines off beaches and pool decks due to their glass packaging. In full-size, PET plastic bottles that have less carbon footprint than glass, SALTY Girls Rosé combines a beach and pool-friendly design with a refreshing taste imported from the South of France, for a perfect union that can be sipped anywhere on or off the sand.

John Fiacco, Wine Connoisseur and owner of Imperial Importers, said about SALTY Girls Rosé, “Don’t let the innovative beach-friendly packaging fool you, this rosé stands with the best that France has to offer…This is an easy-drinking wine.”

In its initial distribution launch, SALTY Girls Rosé is available wholesale to retailers from Perdido Key to Appalachicola.

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Hartley Restaurant Group proudly announces the appointment of two esteemed chefs to lead the culinary team at Watersound Village Market. Brandy Brown assumes the role of Chef de Cuisine, while Rachele McCulley takes on the position of Pastry Chef.

Brandy Brown is a seasoned chef with over 30 years of experience in Walton County’s hospitality scene. Born and raised in Defuniak Springs, Brown’s culinary journey is rooted in the traditions of Southern cuisine passed down through generations. As Chef de Cuisine, she brings a deep appreciation for local flavors and a commitment to delivering exceptional dining experiences.

“I am honored to continue my culinary journey with the Hartley Restaurant Group at Watersound Village Market,” said Brandy Brown. “For me, cooking is about more than just creating delicious dishes, it’s also about sharing stories, traditions, and the warmth of the South.”

Complementing Brown’s expertise is Rachele McCulley, who brings a wealth of experience and passion for the pastry world to Watersound Village Market. As a graduate of Keiser University with a degree in Baking & Pastry, she honed her skills at establishments such as The Pearl in Rosemary Beach and Watersound Village Market’s sister restaurant, Surfing Deer. Inspired by her grandmother’s traditions and fueled by her own creativity, McCulley infuses classic desserts with a modern twist.

“I am excited to join the Hartley Restaurant Group at their new concept, Watersound Village Market, after previously being the Pastry Chef at Surfing Deer for the past seven years,” said McCulley. “My family and mentors have influenced my career as a pastry chef, and I can’t wait to bring my ideas to life for our guests.”

Watersound Village Market invites guests to dine on fresh new dishes and pastries that Brown and McCulley create as they lead new culinary innovations. At Watersound Village Market, every dish tells a story steeped in tradition and crafted with care.

“We are excited to welcome Rachele and Brandy to the Watersound Village Market family,” said Ann and George Hartley. “Their talent, dedication, and passion for exceptional meals and service align perfectly with our vision for Watersound Village Market, and we look forward to sharing their extraordinary creations with our guests.”

One of the newest additions Brown and McCulley are bringing to life at Watersound Village Market is their Saturday brunch featuring items like Fried Chicken & Dutch Baby, Emely’s Chilaquiles, and Steak & Eggs.

Additionally, the new chefs have elevated the offerings in the takeaway cooler, now featuring an array of convenient ready-to-eat and take-and-bake items. Whether you’re looking for a quick family dinner on hectic days or a post-beach meal, there’s something for everyone. Guests can drop by at their convenience during operating hours and browse the takeout selection, which now includes desserts crafted by McCulley, the new Pastry Chef. With these new exquisite dessert offerings, it’s almost as if a pastry shop is in the market. From cookies and bars to mouthwatering pies and more, there’s no shortage of sweet treats to satisfy cravings.

For more information about Watersound Village Market and Hartley Restaurant Group, please visit watersoundvillagemarket.com and follow us on social media at @watersoundvillagemarket.

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Caroline Coker for 30AEats.com

I call this recipe “The Best Basil Pesto” because it is made from the fresh basil growing in pots on my back porch.

I am a huge fan of pesto. It is so simple to make and healthy when consumed in moderation. It is versatile, you can always adjust the quantities to suit your taste, and improvise with other nuts, cheeses and herbs.

Basil pesto offers flavonoid phytochemicals, nutrients that act like antioxidants that support cell structure and help fight disease-causing free radicals. The olive oil is full of heart-healthy fats, and the garlic also protects your heart by stabilizing blood pressure levels and slows the development of atherosclerosis, or hardening of the arteries.

This tried-and-true recipe can be dolloped on chilled boiled eggs that are cut in half for a quick summer appetizer, tossed with whole-wheat pasta, used as a sauce on meat (see chicken below), made into a vinaigrette dressing, or spread on a sandwich or Panini.

The Best Basil Pesto

Ingredients

Makes 1 cup

¼ cup pine nuts

¼ cup freshly grated Parmesan or Pecorino cheese

3 cloves garlic, peeled

½ tsp. grated lemon zest

½ tsp. sea salt

⅛ tsp. ground black pepper

3 packed cups fresh basil leaves

⅔ cup Extra virgin olive oil + more as needed

Preparation

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 of the oil and process until fully incorporated and smooth. Season with salt and pepper.

Add all of the remaining oil and cheese, and pulse until smooth.

Tip: Keep in a glass jar, tightly sealed for ease of use and freshness, as well as easy clean up.

Tip: If wanting a lighter pesto, try a ratio of about two parts low-sodium organic chicken or vegetable broth to two parts of olive oil. Broth is naturally low in fat and calories.

Garlic Chicken

3 plump organic boneless skinless chicken breasts, sliced in half vertically to make 6, then lightly pounded for even cooking

1 tablespoon finely chopped fresh basil

3 cloves garlic, minced

2 tbsp extra virgin olive oil

ground sea salt and ground pepper

Season chicken on each side with salt and pepper, fresh basil, minced garlic, and drizzle both sides with olive oil, massaging the meat with your fingers. Put chicken in a gallon size ziplock bag, and refrigerate for an hour. Clean the grate on grill using vegetable oil on a paper towel, rubbing back and forth. This will keep the chicken from sticking. Turn to medium-high heat.

Remove the chicken from the fridge, lay the chicken onto the grill and close the top.  It only takes chicken breasts a few minutes per side over direct medium-high heat to both brown and be cooked through at the same time. After two minutes, flip the chicken and close the top again. Remove from heat immediately, place on a clean cutting board and let stand for 3-5 minutes before cutting into one-inch pieces. Check the meat by inserting an instant-read thermometer into the middle of the breast. The chicken is done when it hits 160°F, so pull it off early at 150-155°F, as upon the mandatory rest off the grill, the meat temperature will continue to rise by at least 5°F.

Top with basil pesto and serve with your favorite salad.

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by Susan Benton, 30AEats.com

I’m sharing one of my favorite New Orleans recipes adapted from my Galatoire’s cookbook, which is one of my favorite New Orleans restaurants, called Crabmeat Maison.

Galatoire’s is an iconic and James Beard award-winning restaurant nestled in the heart of the French Quarter. Its cuisine is anchored in French Creole traditions, which reflect the bounty of the region’s seafood, poultry, game and spices.

Having moved to NOLA at the tail end of middle school and not officially departing until my second child was born, I have many fond memories of weekday martini lunches and special birthday dinners at Galatoire’s and always look forward to a return visit.

I was sent a large gift box of avocados with four varieties from SoCal Avocados, which inspired me to make the Avocado Stuffed Crabmeat Maison (Crab Stuffed Avocado).

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! I especially enjoyed a new favorite, the Fuerte.

Though I was familiar with Hass and my native Florida Avocados,  It was fun to taste test the other varieties sent to me:

• 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. I used this in my Great Guacamole.
• Hass: Thick rough and dark skin, most commonly seen in markets, creamy and smooth.

Recipe:
Avocado Stuffed with Galatoire’s Crabmeat Maison

Serve on a bed of butter lettuce as a meal, or add a poached egg on top for brunch. It also makes the perfect first course for your dinner party!

Ingredients:

For the Maison dressing:

• 1/2 cup white wine vinegar
• 2 tablespoons Creole mustard (you may 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), or butter lettuce
• 1 large heirloom tomato cut into wedges, creole if you can get one (not shown)
• Lemons

Preparation:

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

Remove above 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 the outer shell and seed. Divide the lettuce ribbons among 6 serving plates spooning the crab on top of the avocado. Garnish with slice of tomato and wedge of lemon on the side.

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by Susan Benton, 30AEats.com

Potatoes USA is the nation’s potato marketing organization. They provide inspiration, information, tools and education to potato lovers all over the world. I’m honored to have been selected as a representative and to come up with a spicy spring recipe using my favorite potato, the Yukon gold. Not only are potatoes low in calories and in fat, they are packed with vitamin c and an abundance of potassium.

Spice is the variety of life, and there is a plethora of spices that can be used to create incredibly delicious potato dishes.

This flavorful stew recipe is filled with an array of spices that marry together to create the most aromatic and satisfying vegetarian dish. Served over a bed of Jasmine rice, it is both fragrant and delectable. Some of the spices used include turmeric, ginger, bay leaves and cinnamon.

Indian Stew with Yukon Gold Potatoes, Vidalia Onion and Spring Vegetables

Prep Time:

15 minutes

Cook Time:

30 minutes

Ready Time:

30 minutes

Potato Type: Yukon Gold

Serves: 4

Prep Method: Stovetop

Course: Main Dish

Ingredients

Amount/ Ingredient

• 2 tablespoons olive oil or clarified butter
• ½ yellow onion (Vidalia) thinly sliced
• 2 tablespoons peeled fresh ginger finely chopped
• 4 garlic cloves, thinly sliced
• 2 bay leaves
• 2 serrano chiles, finely chopped
• 1 tablespoon ground turmeric
• 1 teaspoon ground curry powder
• Coarsely ground black pepper to taste
• Salt to taste
• 3 small Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 2 medium carrots, cut into 1/2-inch pieces
• 1/2 pound French style green beans, cut into 1/2-inch pieces
• 1/2 cup vegetable stock
• 1 cup unsweetened coconut milk

Preparation

1. In a large heavy bottom saucepan, heat the olive oil or butter
2. Add the ginger, garlic, curry leaves, chopped chilies, turmeric, one teaspoon of black pepper and the onions.
3. Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 6 minutes.
4. Add the potato cubes, diced carrots, green beans, and vegetable stock, and bring to a boil.
5. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes.
6. Season with salt and black pepper.
7. Discard the bay leaves and serve over Jasmine rice

Notes

Chopped fresh cilantro will add additional flavor when sprinkled on top of the stew. If seeking more vegetables, ½ cup of frozen or fresh peas is a nice touch. To thicken the stew add equal parts flour and coconut milk in a separate sauce pot and add to the mixture one tablespoon at a time. Serve with baked chicken for added protein if not wanting a vegetarian meal.

Connect with the US Potato Board on Facebook, Pinterest, and Instagram. Follow along using the hashtags #beholdpotatoes and #Icantbelieveitspotatoes.

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