South Walton Life | 30A News, Events and Community Information

Category: Dining

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

  • Crackings in Grayton Beach is Leading the Way with their “Skip the Straw” Campaign!

    Crackings in Grayton Beach is Leading the Way with their “Skip the Straw” Campaign!

    Theo Bamboo StrawsBy Heather Bennett Eye

    South Walton is home to unique and delicate ecosystems and some of the most beautiful beaches in the world. Plastic straws are one of the top offenders of garbage cleaned up along the shore. Not only do they litter the beach, but they pollute the ocean, and they’re an overall hazard for our ecological community.

    Kristy and Clayton Green, owners and operators of Crackings in Grayton Beach, took the environment into consideration when they decided to ‘skip the straw’ and did away with plastic straws about five years ago, and are asking other local restaurants to consider doing the same. “We took the pledge, and you can, too,” stated Kristy. “We wanted to do our part and eliminate this one piece of plastic.”

    Local coastal cleanup crews can easily find 500 plus straws in one day. Those are the ones that don’t make it into the Gulf. Plastic is detrimental to the life and survival of our marine life, especially the endangered sea turtles that nest on our beaches. On a recent trip to the water, Kristy noticed the impact. “We looked over the side rail and there were so many straws and garbage. This is why I don’t do straws,” she said.

    Crackings does offer environmentally friendly alternatives to plastic straws for people who really need one. In addition to stainless steel reusable straws, they are now offering bamboo straws. These straws are 75 cents for guests to purchase and all proceeds go to the local Friends of South Walton Sea Turtle Watch, a nonprofit organization that conducts sea turtle nesting surveys and inventories, and responds to sick or injured sea turtles.

    Kristy admits that it hasn’t always been easy, but they held to their convictions and stuck to their guns. “We’re not trying to make money from the straw,” stated Kristy. When people purchase them, it’s for a good cause. “When we word it like that, people are more inclined to make a donation,” she said. “We would love it if other restaurants would do this. We are blown away that we are so close to the beach and other restaurants don’t do this.” Her advice? “Take the pledge to skip the straw.”

    For restaurants interested in purchasing bamboo straws, you can contact Ray Cyr at 850-797-3546 or visit www.theotheturtle.com. You can also contact Life Media at 850-399-0228. Why bamboo? Paper and other plant-based straws are passed off as biodegradable, but contain polyfluoroalkyl substances known as “forever chemicals” that have an extreme resistance to environmental breakdown. Plus, paper can get mushy.

    Crackings, family owned and operated since 2005, is located at 51 Uptown Grayton Cir, and serves breakfast, brunch and lunch Tuesday – Sunday with live music daily. You can feel good about helping the environment while enjoying a delicious meal and having a good time. We admire Kristy and Clayton for taking the pledge to skip the straw and hope you will, too.

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  • Restaurant Review: Ambrosia

    Restaurant Review: Ambrosia

    By Marta Rose-Thorpe

    Experience the Excellence of Ambrosia

    My husband took me to Ambrosia Prime Seafood & Steaks over Memorial Day Weekend, and wow, what an experience! I had heard excellent things prior to our visit, and I knew the establishment was one year old – but little else. We arrived in the early evening. As the hostess brought us into the main dining room I fell instantly in love with the environment. Soft tones of pale beige and eggshell permeated the room, with white linen-adorned tables and sumptuous leather booths – a morphing of old school decadence with modern coastal elegance. Light music filled the background, with the low din of friendly chatter from other patrons. And then Annie and Jamie (GM and Assistant GM) arrived at our table with a welcome aperitif: glasses of chilled LaMarca Prosecco, each with a lone, plump blackberry afloat. We met our server KarolAnn, highly informed with every detail of Ambrosia as she was part of the opening team, and she took care of us throughout the night. The show was about to begin!
    Ambrosia InteriorStarting the Night Off with Craft Cocktails

    Craft cocktails got the evening started. I ordered the Ambrosia 75: a pale lavender elixir of Empress Gin, St. Germain liqueur and a splash of Prosecco served in a tall champagne flute… cool and crisp, with floral notes and hints of citrus. Jimy ordered the Revolver served in an old-fashioned glass: Woodford Bourbon with coffee liqueur… potent and smooth, with undertones of rich espresso and orange bitters. Annie explained that Executive Chef Pablo, who hails from Chile, had created a special tasting menu for us – each course paired with its own wine – and throughout the night Chef came out to our table to explain the details, origins, and nuances of each course. Finding the very best, top-notch, fresh seafood was one of his top priorities, he shared, and he had located his source: Tarpon Docks Seafood Market in Panama City, Florida.

    First Course: Pairing of Appetizers

    First came the Ceviche: cubes of tender, fresh snapper splashed in a citrusy-ginger-cilantro emulsion, served with yucca and plantain crisps. This appetizer was paired with the Emmolo Sauvignon Blanc ’22 from the Wagner Family, makers of Caymus in Napa Valley. Fresh and racy, this smooth white with a salty edge paired beautifully with the ceviche’s underside of roasted sweet potato puree. Soon KarolAnn came out to pour our second wine, the Cade Sauvignon Blanc ’22 from Napa Valley… playful, fun, and slightly bolder with a beautiful earthiness. This was paired with the not-so-classic Deviled Eggs, a towering sculpture of deviled egg halves under large, tender, crispy-fried oysters, then topped with a succulent bacon marmalade infused with balsamic, coffee and chives. (Note: If your evening calls for only light bites or appetizers with your libation, this is a wonderfully fulfilling dish.)

    Fine Wines and Caribbean-Inspired Florida Red Snapper

    By now the room had dimmed to an amber glow as the sun was setting, casting a warm, happy ambiance. KarolAnn arrived with our third wine, Conundrum ’21, a white blend from California (also in the Wagner Family) …gentle, sun-kissed and stealthy, a perfectly sturdy support for our next superstar entrée, the locally caught, Caribbean-inspired Florida Red Snapper. This tender fish was seared with a crispy top, served alongside fresh pineapple salsa spritzed with Persian lime and toasted coconut on a bed of warm coconut jasmine rice. This sweet, mellow rice, drizzled in a light beurre blanc, was the perfect foundation for the snapper’s citrusy, salty flavor explosion.

    Ambrosia FoodThe Very Finest Ribeye Steaks, Sides and Desserts

    Annie shared that owner Russ Graham scoured the country in search of the very finest steaks for his establishment, and what he found were premium cuts from farms in Iowa, Idaho and Omaha, NE. Snake River Farm in Idaho is home to our main course, the magnificent Ribeye trickled with parsnip aioli, served medium-rare… tender, marbled, and perfectly cooked with a flavorful savory rub. Our sides included the delicious charred Shishito Peppers with Goat Cheese Crema lightly spritzed with lemon (it’s hard to stop at just a few of these), and the five-cheese spiral Mac & Cheese, beautifully al dente noodles in a creamy but surprisingly light cheese sauce. The entree was paired with a bottle of Stellekaya ’20 red blend from South Africa, complex and full bodied. Cabernet Sauvignon, Malbec, Merlot, and Cab Franc are married into a soft, smooth wine with huge flavor that belies its age. And then finally, our last course, dessert. Coffee was served with two masterpiece classics: the Chocolate Chip Bread Pudding, brioche-based with Ghirardelli milk chocolate and cinnamon anglaise, and a slice of New York Style Cheesecake with Chantilly cream in a graham cracker crust topped with fresh strawberries.

    Russ Graham chose ‘Ambrosia’ as the name for his establishment as it refers to food and drink of the gods in ancient Greek myths. His mission is simple: to provide the best of the best in food, service, and atmosphere. And he has succeeded. The dishes are both delicious and visually stunning. Jimy and I noted that the Ambrosia team works extremely well together; their service throughout our entire meal was seamless, from the warmth and friendliness they exude to their impeccable knowledge of the menu and the establishment itself.

    Ambrosia Prime Seafood & Steaks is proud to serve the highest quality seafood and steaks in the 30A area and prides itself on hospitable service paired with chef-inspired dishes. Ambrosia is located at 75 Origins Main Street in the Watersound Parkway Town Center near 30A. Dining Room hours are Monday through Saturday, 5 to 10 p.m., and Sunday from 5 to 9 p.m. The Bar opens daily at 4 p.m.; “Caymus Happy Hour” is Monday through Thursday, 4 to 6 p.m. (a must-try for wine enthusiasts). Their Happy Hour menu includes a rotating collection of inventive “comfort-food” small bites like Strawberry Caprese, Fried Fish Tacos, Ceviche of the Day, Tuna Crudo, Truffle Fries, Burgers, and build-your-own Charcuterie Boards.

    For more information and to make reservations, call (850) 909-0100 and visit ambrosia30a.com.

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  • Redd’s Costume Party Celebrating 10 Years in Business as The Singing Bartender June 20

    Redd’s Costume Party Celebrating 10 Years in Business as The Singing Bartender June 20

    Redd Night Thousand1Redd’s Bar, located in Blue Mountain Beach Florida is thrilled to announce their 10th anniversary will be on June 20th. As with most of Redd’s signature events, fun dress ups are encouraged. This is no exception, with a Night of a Thousand Redd’s costume party. The event will feature Redd The Singing Bartender, who has become a local icon with signature curly red hair and spicy personality. Redd bartends while singing from a request list of over 400 songs. She does not claim to know all of them by heart, but can come close to most. Anyone that has visited Redd’s knows about the “costume closet” containing hats, wigs, and dress up items, all put to good use for photo opportunities.

    Redd’s Bar has become a favorite spot for locals and visitors alike, with its laid-back atmosphere, good food, regular live music and friendly staff. The venue has launched many local artists, and has had Nashville favorites drop in for a jam or two. The eclectic menu all made to order from scratch has transformed this once “secret bar” into a “must visit” landmark on 30A.

    “I wanted to open a place that felt a little bit like home,” said Redd, owner and The Singing Bartender. Honestly, that’s due to the wonderful guests, some of whom plan their annual vacation around visiting Redd’s. “This is incredible. The ten years have flown by, but the real thanks have to go to the amazing first time and return customers, and of course the staff support, from servers to kitchen. Come celebrate with us and have a rockin’ time, but remember your redhead wig and red outfit.”

    Autographed items adorn the walls at Redd’s from Sting to David Cassidy, Donny Osmond, and Joe Montana, alongside full size stand ups of Elvis, Elton John and Roy Orbison. It seems like there is something new to see every visit. The party promises to be a fun-filled evening with live music, delicious food, and drinks. As always, reservations for 4 or more diners are strongly recommended.

    The Night of a Thousand Redd’s costume party is just one of the many events and activities that Redd’s Bar hosts throughout the year. To learn more about Redd, her restaurant and other events, visit www.reddsfuel.com.

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  • Pickle’s: Historical Seaside Landmark Celebrates 30 Years in Business

    Pickle’s: Historical Seaside Landmark Celebrates 30 Years in Business

    Pickle’s, located at 2236 East County Hwy. 30A, is celebrating three decades in business at their original Seaside Central Square location.

    Pickles 1Founded in 1993 by Bill and Heavenly Dawson, of The Dawson Group, Pickle’s began with only 48 square feet and a limited menu consisting of hotdogs, beer, and pickles. The locally owned and operated eatery quickly became famous for their burgers and hand-spun milkshakes. Throughout the years, Pickle’s has become an unofficial landmark in the Seaside community and is one of the few establishments that has remained in the same location along Seaside Square. In 2023, 30A’s® Hot Spot Awards named Pickle’s the Hottest Spot for Burgers.

    Pickles 30thanniversary

    After 32 years in business, the Dawsons sold their company consisting of the five notable Seaside restaurants, including Dawson’s Yogurt, It’s Heavenly Shortcakes and Ice Cream, Pickle’s, The Shrimp Shack, and Wild Bill’s Beach Dogs, to Clark and Ashley Beecher of Houston, Texas.

    Since the acquisition, the Beechers along with their local operating partners Baron and Courtney Fields, have remained true to the roots of The Dawson Group while also incorporating innovative systems, additional menu items, modern concepts, and merchandise to each of the restaurants, including Pickle’s. They have developed a new brand identity for Pickle’s that remains true to its history yet shines a new light on the retro diner that appeals to a younger audience as well as their long-time customers.

    “As Texans, there were a lot of special dishes that we loved and wanted to bring to 30A,” Courtney Fields said. “We introduced Kolaches, a classic Texas breakfast item, along with breakfast tacos that have turned out to be our top seller every day.”

    When taking over the business, the Beechers wanted to ensure community support was at the foundation of the company. In Houston, the couple are avid supporters of their alma mater, the University of Houston, along with local organizations like A Shelter for Cancer Families. Ashley currently sits on the board of directors of the Seaside School Foundation and is a passionate supporter of South Walton Academy. As a company, the new owners have made it a priority to get involved with local events whenever they can. Most recently, both the Beechers and Fields participated and won first place during the Seaside School Foundation’s Taste of the Race, the kickoff event for the Seaside School Half Marathon and 5K.

    “Whenever we get involved with something, we are all in,” Beecher said. “As owners, we want to put our face with the company and be there to meet people and talk to the community.”

    “It’s been important to us from the get-go, so we are always the first ones to sign up for something,” Fields said. “We are always looking for new ways to get involved, donate our time, our food, and immerse ourselves in the community.”

    The newest addition, The Sandbar officially opened on February 15, 2023, and guests can now order both their drinks and food from either the bar or restaurant. The Sandbar features craft cocktails, including the Savannah Street Skinny Rita, named after the Beechers’ beach home address, along with the Pineapple Express made with local Campesino Rum. The menu also includes craft beer, wine, and frozen drinks.

    The Sandbar opens each day at 8 a.m. along with the restaurant and has happy hour daily from 3-5 p.m. offering discounted draft beers, half-off select wines, and $7 house margaritas.

    To learn more about Pickle’s and to stay up to date on new merch drops, menu items, and special events or promotions, follow their Instagram and Facebook pages or visit www.dawsongroupseasidefl.com/pickles.

    “People from all over the world visit Seaside with their families,” Beecher said. “We are lucky to be a part of their stay and it is such a privilege to be a small part of their family memories at the beach.”

    Pckles

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  • Exclusive Mother’s Day Celebrations at Hotel Effie Sandestin

    Exclusive Mother’s Day Celebrations at Hotel Effie Sandestin

    This Mother’s Day, treat the special women in your life to a luxurious and relaxing retreat with special offerings at Hotel Effie, located at the Sandestin Golf and Beach Resort. Guests who book by Friday, May 12 save 20% off when booking two or more nights for a stay between Thursday, May 11, and Sunday, May 14, with complimentary late checkout on Sunday, May 14.

    YjgxwacePamper Mom with a rejuvenating spa day at Spa Lilliana and receive 10% off spa treatments with promo code MOM23 while booking. The serene utopia dedicated to well-being and self-care treatments on the second floor of Hotel Effie, Spa Lilliana features a vast menu of relaxing and rejuvenating treatments using clean, quality skincare products like OSEA and French luxury skincare brand Biologique Recherche. To reserve an appointment, please visit the link here.

    To top off the experience, Ovide invites her to enjoy delectable dishes, live music and more with a special Mother’s Day Brunch. Guests who take advantage of the celebratory offers at Hotel Effie save 10% when they reserve a table for Mother’s Day Brunch at Ovide.  Brunch is priced at $90 per person, excluding gratuity and tax, $25 for children under 12 years old free of charge for children under five years old. The brunch features various dishes where guests can savor the taste of traditional favorites and new innovative flavors. Breakfast includes eggs benedict, bacon and sausage, and vegetable frittata. Guests can enjoy an omelet station, french toast bar and stone ground grit bar, complete with all of the toppings and inclusions. Entrees and seafood include prime rib, roasted red snapper, gnocchi and bagel and lox, which can be paired with an assortment of salads and sides.  Make sure to save room for dessert, including peaches ‘n cream, Nutella and mascarpone cannoli, blueberry cobbler and more. Reservations are available from 10 a.m. to 2 p.m. and can be made via  Resy.

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  • Pairing and Sharing Wine Dinner to Benefit Caring and Sharing May 4

    Pairing and Sharing Wine Dinner to Benefit Caring and Sharing May 4

    This inaugural event is scheduled for May 4th at Rosemary Beach Town Hall

    Sip, savor and share a glass among friends at the inaugural Pairing and Sharing wine dinner to benefit Caring & Sharing of South Walton. This event will take place on May 4, 6 p.m. at Rosemary Beach Town Hall in Rosemary Beach, Florida.

    Guests will enjoy a three-course dinner from Swiftly Catered, paired with select wines from Dry Farm Wines and live music. Dry Farms Wine Founder Todd White’s favorite wine from his personal collection, the 2020 Cobelli Schiava, will be featured at the dinner. The evening will kick off with a cocktail hour at 6pm in the courtyard at Rosemary Beach Town Hall, amidst the backdrop of the Gulf of Mexico.

    Cs Wine Dinner Square

    “I started giving the wine that I sourced, to my friends and family and they couldn’t get enough of it,” says Dry Farms Wine founder Todd White. “So it was only natural to start a company that curated pure Natural Wines and then ship them directly to people who care about the way their wine is made, what they put in their bodies, and how their wine tastes. Six years later, our family business, Dry Farm Wines, continues to discover the world’s best and rarest wines and ship them right to the customer.”

    “The generosity of our donors and patrons of this event will allow us to continue meeting the growing needs of our community,” said Carly Barnes, Executive Director of Caring & Sharing.

    “We are currently serving over 500 local families each month. This year our main focus is growing our Case Management and Counseling Staff. Successful events such as this one allow us to strengthen our team and do more in-depth work with those that we serve in Walton County.”

    If interested in tickets to Pairing and Sharing, guests may “uncork their generosity” and reserve today at https://pairingandsharing.eventbrite.com. Tickets are $250 per guest and $3,000 for a table.

    Pairing and Sharing is graciously brought to you by Grand Cru Sponsors, Rosemary Beach Realty & Cottage Rental Company, Swiftly Catered and Dry Farm Wines. A special thanks to our other generous sponsors and donors Mark and Karen Gergel Foundation, Centennial Bank, Wellness Mama, John Roberts Law, H&M Events & Rentals and 1920 & Co. Those interested in sponsorships can visit the Caring & Sharing website www.caringandsharingsowal.org or contact info@caringandsharingsowal.org .

    Caring & Sharing of South Walton provides crisis relief to our neighbors in need through financial assistance, food, counseling, and case management. Founded in 1994, the organization serves more than 500 local families each month. Caring & Sharing of South Walton also operates a Thrift Store. Sales in the Thrift Store help cover operating expenses and generate funds to help those we serve with food, prescriptions, utilities, mental health counseling, and case management. Items for sale in the Thrift Store include clothing, housewares, bedding, furniture, electronics and books.

    For more information about Caring & Sharing of South Walton visit www.caringandsharingsowal.org

    Pairing and Sharing Wine Dinner to Benefit Caring and Sharing May 4

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  • Celebrated Winemakers from Around the Globe Converge for the Ultimate Wine Weekend April 28-29

    Celebrated Winemakers from Around the Globe Converge for the Ultimate Wine Weekend April 28-29

    Destin Charity Wine AuctionDestin Charity Wine Auction Foundation (DCWAF) is pleased to announce Paul Hobbs as the Honorary Vintner and Scotty Schwartz as the Honorary Chef for the 18th Annual Destin Charity Wine Auction presented by the Jumonville Family, hosted April 28-29 in Grand Boulevard.

     

    The sold-out 18th annual auction weekend will kick off on Friday, April 28 with 11 patron dinners, hosted in some of the most stunning homes and restaurants along the Emerald Coast, and is followed by a reserve wine tasting and live auction on Saturday afternoon.

    Paul Hobbs Photo By Wildly Simple Productions 033 300dpiPaul Hobbs will be headlining a dinner hosted by Ben and Tiffany Edwards with Jeanne Dailey and Jay Nettles in Burnt Pine with Chef David Bancroft supporting Ascension Sacred Heart Emerald Coast. Chef Scotty Schwartz will be headlining a dinner hosted by George and Stephanie Brannon, Jr., Jeff and Cindy Garrard, and Robért and Shelly Hinojosa with Somnium and Fayard Wines supporting Westonwood Ranch. The weekend will conclude the next day with a reserve tasting and high energy live auction. This year’s auction will feature over 150 silent, super silent, and cellar lots available for virtual bidding and 47 impressive live lots comprised of rare wine, luxury travel experiences, and much more.

    “I am honored and humbled to be the 2023 Honorary Vintner, and I hope this year will prove to be another record-breaking auction,” said Paul Hobbs, “It is a great inspiration to witness the collective efforts of so many people coming together to help improve the lives of children in need.”

    Scott Scwartz HeadshotExecutive chef at the Surf Club in Wrightsville Beach, NC and owner of El Jefe in Jacksonville, FL, Scotty Schwartz has been participating in the Destin Charity Wine Auction weekend for many years; headlining patron dinners, generously donated auction lots, and assisted in the recruitment of other talented chefs throughout the Southeast.

    “We are thrilled to honor Paul Hobbs and Chef Scotty Schwartz at this year’s auction,” said Destin Charity Wine Auction Foundation President Karah Fridley-Young. “Both have provided immeasurable support to DCWAF over the years and have made a positive impact to our ability to help children in need in Northwest Florida.”

     

    Currently ranked fifth on the list of “Top Charity Wine Auctions in the U.S.” by Wine Spectator Magazine, the Destin Charity Wine Auction connects wine enthusiasts with preeminent winemakers and chefs to help children in need in Northwest Florida.

    Destin Charity Wine Auction Foundation connects wine enthusiasts to raise money to benefit children in need in Northwest Florida. Founded in 2005, Destin Charity Wine Auction Foundation (DCWAF) has donated more than $28 million to Northwest Florida charities by hosting world class wine and culinary events. These funds have impacted the lives of over 100,000 youth, including those afflicted by health issues and abuse. DCWAF has been recognized as one of the nation’s ‘Top Charity Wine Auction in the U.S.’ by Wine Spectator Magazine for the last 11 years. Learn more at http://www.DCWAF.org.

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  • 11th Annual Destin Rotary Cajun Crawfish Bash May 19

    11th Annual Destin Rotary Cajun Crawfish Bash May 19

    The Rotary Club of Destin will hold its annual Cajun Crawfish Bash Charity Fundraiser at The Towne Centre at Seascape with co-host Mezcal Mexican Grill on Friday, May 19, 5:30-9 p.m.

    This fundraiser is designed to help further education and help eradicate hunger by supporting the Destin Rotary Club Scholarship Fund and local nonprofit organizations such as Food For Thought, Harvest House, Boys & Girls Club of the Emerald Coast and Mattie Kelly Arts Foundation.

    11th Annual Destin Rotary Cajun Crawfish Bash May 19The Rotary Club of Destin is known for serving up the best Cajun crawfish, libations and live music. Back by popular demand is Fais Do-Do Band, performing its unique genre of zydeco music. Integrating a blend of R&B, soul, brass band, reggae, hip hop, ska, rock and Afro-Caribbean, attendees are guaranteed to be dancing! You can also enter an incredible raffle drawing and/or participate in a silent auction for themed packages from beach activities, bourbon baskets, concert tickets, golfing, restaurants, a grilling package including a Kamado Joe grill, and vacation stays – all to help fund the growing needs of the club’s charitable causes and making a difference in our community.

    11th Annual Destin Rotary Cajun Crawfish Bash May 19Suitable for families of all ages and open to the public, Destin Rotary volunteers will dish up fresh crawfish from Louisiana with the traditional potatoes, sausage and corn on the cob. For kids and those who don’t crave crawfish, there will also be grilled hamburgers, hot dogs and chicken available. A Kid’s Zone will be onsite with activities for children.

    Tickets are $40 per person for a large flat of crawfish and fixings, $50 for All-You-Can-Eat crawfish and fixings, and $15 for children or a non-crawfish meal; kids age 3 and under are free. Each ticket includes one free drink (beer, margarita, soda or water). Tickets can be purchased online at eventbrite.com, Lori@LifeMediaGrp.com, Rotary Club of Destin Facebook page or from any Destin Rotarian.

    The Towne Centre at Seascape is located at 80 Seascape Drive, Miramar Beach (one mile west of Silver Sands Premium Outlets).

    Sponsor benefits include reserved seating, dedicated food servers (no waiting in the food line!) and free drink tickets. Email dmoniz@handfirm.com if interested.

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  • UnwineD March 31 – April 1

    UnwineD March 31 – April 1

    Visit Panama City Beach invites visitors and residents to the destination’s premier two-day culinary festival, UNwineD presented by Publix. Taking place March 31 – April 1, 2023, at Aaron Bessant Park, the seventh annual event will showcase the best craft beer, wine, and spirits from around the world. Additionally, the event will offer delectable cuisine from renowned area chefs, live entertainment, and a variety of vendors and artisans.
    Pure7 Studios 2019 Unwined 122“We are thrilled to welcome locals and visitors to Panama City Beach for the seventh annual UNwineD presented by Publix,” says Visit Panama City Beach President and CEO Dan Rowe. “We look forward to another year partnering with ‘Southern Living’ to host an unforgettable celebration showcasing the best cuisine, craft beer, wine, and spirits of our region.”
    The gourmet gathering begins on Friday, March 31 at 6 p.m. with a one-of-a-kind kickoff party hosted by ‘Southern Living’ and Visit Panama City Beach. The exclusive preview event includes custom cocktails, delicious bites, live music, and much more. Now available for purchase at a limited supply, VIP tickets are $185 per person and include early entry into Saturday’s event and a gift bag with commemorative UNwineD glasses. Ticket holders must be 21 and over.

    Saturday’s festivities begin with the Grand Afternoon Tasting on April 1 at 1:00 p.m. Guests can wander from booth to booth and stop by the Publix tent while sipping and savoring craft beer, wine, spirits, and culinary creations from leading chefs in the region. Those looking to shop and explore while tasting can browse the local shops and boutiques set up at Art & Vendor Row and stop by the ‘Southern Living’ tent for home décor, cookbooks, and more. Tickets to the Grand Afternoon Tasting are $85 per person and ticket holders must be 21 and older. Kids 12 and under are permitted at no charge but must be accompanied by an adult. Early entry tickets to the Grand Afternoon Tasting are available to purchase for $115 per person and allow attendees early access to the event.

    Following the Grand Afternoon Tasting, headliner MAGIC GIANT and opening act The Collection will take the stage Aaron Bessant Park amphitheater for a not-to-be-missed concert in the park, starting at 4:30 p.m. Musical group The Collection has generated tens of millions of streams and earned praise from ‘American Songwriter,’ ‘Glide,’ ‘Parade’ and more, all before signing their first record deal in 2022. Headliner MAGIC GIANT has been named one of the “10 Artists You Need to Know” by ‘Rolling Stone,’ and has climbed Billboard charts spanning multiple genres, with TV appearances on the ‘Today Show’ and ‘Good Morning America.’

    All tickets to the Grand Afternoon Tasting include entry to the concert in the park, and individual tickets to the concert portion of the event can be purchased for $25 per person.

    For more information about UNwineD and to purchase tickets, please visit www.visitpanamacitybeach.com/unwined.

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  • 30A Eats Recipe of the Month: Shrimp Remoulade

    30A Eats Recipe of the Month: Shrimp Remoulade

    By Susan Benton

    New Orleans has been on my mind quite a bit lately, especially with Mardi Gras still in the rearview this month. When recently invited to create a recipe for Stonewall Kitchen using one of their mustards, I chose the horseradish as I knew it would make a delicious Shrimp Remoulade. There are two types of Remoulade sauces in Louisiana. One sauce is white and mayonnaise based, similar to the French classic, Celeriac Remoulade. The other is a red version made with ketchup (below), and I love both!

    Shrimp Remoulade (pronounced ruma-lahd) is simple to prepare, and when served on elegant china, it is an impressive dish for entertaining. The fresh Gulf shrimp tossed in the spicy sauce, served on a bed of crisp lettuce ribbons is a delight to savor as a full meal, or as an appetizer.

    30A Eats Recipe of the Month: Shrimp RemouladeI live on the Gulf Coast, so I’m partial to our local seafood, but you just need to look for the best and freshest wild caught shrimp in your local area for this recipe.

    Remoulade Recipe:

    Ingredients:
    1 1/2 cups heavy-duty mayonnaise like Blue Plate, Duke’s or Hellman’
    1/4 cup Heinz ketchup
    1/2 cup Stonewall Kitchen Horseradish Mustard
    1 tbsp Worcestershire sauce
    1 tsp hot pepper sauce such as Tabasco
    1/2 cup finely diced green onions
    1/4 cup finely diced celery
    2 tbsp minced garlic
    1/4 cup finely chopped parsley
    1/2 tbsp lemon juice
    salt and cracked black pepper to taste
    3 dozen 21-25 count boiled shrimp, peeled and deveined
    Shrimp

    Preparation:
    In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. I usually prefer to stop here and leave my sauce chunky, but many prefer a smooth sauce which requires the use of a food processor or emulsion blender. If the consistency is too thick, loosen by adding 1-2 ounces of good olive oil and pulse with blender or processor. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from the refrigerator and adjust seasonings to taste. Toss in the shrimp and coat. Place six shrimp on a leaf of romaine, sliced iceberg, or your favorite leafy green cut into ribbons (slicing on bias), and spoon a generous serving of Shrimp Remoulade on top of the greens. You can also toss the shrimp in the sauce right before serving. Do not sauce the shrimp at leave at length prior to service, as the shrimp will lose their firm texture. This recipe serves 6.

    Note: For readers who do not have immediate access to Stonewall’s delicious and intensely flavored Horseradish Mustard, use Creole mustard and add 2 tablespoons of horseradish to substitute. I also prefer to chill the salad plates prior to serving. I decided to include my boiled shrimp recipe below, just in case there was to be any confusion. Many cooks like to use Old Bay seasoning or Zatarains. Feel free to boil your shrimp to your preference, toss with the remoulade sauce, and laissez le bon temps rouler!

    Boiled Shrimp Recipe:

    Ingredients:
    1 tsp Mustard Seed
    1 Tbsp Black Peppercorns
    3 Tbsp Kosher Salt
    1 Tbsp Cayenne
    2 Fresh Bay Leaves
    1 Rib Celery Quartered
    1 tsp Whole Allspice
    5 Whole Cloves Garlic
    2 Lemons Quartered
    12 Cups Water

    Preparation:
    Combine the ingredients in a large stock pot and bring to a boil. Reduce the heat and simmer partially covered for 20 minutes. At a different station, prepare an ice bath with 8 cups ice and 8 cups cold water. Return the stock pot liquid to a boil, and add the shrimp. Turn off the heat immediately. Wait 3 minutes making sure the shrimp are white all the way through, and then remove them to the ice bath. When they’re completely cooled, peel by removing the shell and tail, then devein.

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