VIE Magazine April 2024

A Culinary Entrepreneur

FOOD Is LIFE PRIVAT E CHEF

The POLISHED CHEF , NATHAN DAVIS , Brings the RESTAURANT EXPERIENCE HOME

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On the Cover

After working as sous chef at the Thompson Nashville hotel and under famed chef Emeril Lagasse at Emeril’s Coastal in his early twenties, Nathan Davis became chef de cuisine for Stinky’s Fish Camp and the award-winning Cuvée Kitchen + Wine Bar along the Gulf Coast of Florida. Although he learned invaluable skills from all three restaurants, he wanted to be more personally involved in his patrons’ dining experiences and spend more time at home with his daughter. This calling drove him to start his private chef service. “Through sharing my love for food and family, I designed the Polished Chef to help others create those moments that will last a lifetime,” he says. Read all about his mission starting on page 26.

FEATURE

Vie is a French word meaning “life” or “way of living.” VIE magazine sets itself apart as a high-gloss publication that focuses on human-interest stories with heart and soul. From Seattle to NYC with a concentration in the Southeast, VIE is known for its unique editorial approach—a broad spectrum of deep content with rich photography. The award-winning magazine was founded in 2008 by husband-and-wife team Lisa and Gerald Burwell, owners of the specialty publishing and branding house known as The Idea Boutique®. From the finest artistically bound books to paperless digital publication and distribution, The Idea Boutique provides comprehensive publishing services to authors and organizations. Its team of creative professionals delivers a complete publishing experience—all that’s needed is your vision.

PUBLISHED BY 62

26 Food Is Life: The Polished Chef Is on a Mission

BON APPÉTIT! 25

34 The Menu: Seagar’s Presents a Spring Awakening

40 Good Citizenship: A Happening Dining Experience in Alys Beach

44 Petite pause: “Everything is better with sprinkles.”

48 A Restaurant to Call Home: Ambrosia Brings Elegance to Watersound Town Center

53 L’intermission: Life Is Better Together

54 Honeybee Conservation: Locally Owned Bee Farm Thrives in Freeport, Florida

59 Petite pause: 818 Tequila by Kendall Jenner

VIE BOOK CLUB 61

62 Kitchen Reads: Cookbooks We Love for 2024

69 L’intermission: A Legacy of Good

70 An Essential Guide for the Curious Plant-Based Enthusiast

75 L’intermission: Tiki Time

114

VOYAGER 77

78 Where Every Bite Tells a Story: Seagrove Village MarketCafé Celebrates 75 Years

81 L’intermission: A Culinary Legend and His Legacy

82 Tradition and Technique: Chef Roberto Santibañez Leads with Creativity

86 Petite pause: “When life gives you lemons . . .”

C’EST LA VIE CURATED COLLECTION 88

94 Petite pause: “Savor the moments that take your breath away.”

LA SCÈNE 98

100 Petite pause: The Henderson Beach Resort 2024 Dinner Series

THE LAST WORD 103

105 L’intermission: Passed Down to Be Passed Around

109 Petite pause: Mehzcla at the Balfour Hotel Miami

113 L’intermission: Grape Expectations

AU REVOIR! 117

IT’S TIME TO GET COOKING! WE’VE ROUNDED UP SOME OF OUR FAVORITE COOKBOOKS OF 2024—INCLUDING OUR NEW ONE, COOK: COCKTAILS. CUISINE. CULTURE. BY VIE—TO INSPIRE AND INSTRUCT YOU WITH GREAT MEAL IDEAS!

Photo courtesy of The Polished Chef

CREATIVE TEAM

CEO/EDITOR-IN-CHIEF/CREATIVE DIRECTOR

LISA MARIE BURWELL

Lisa@VIEmagazine.com

FOUNDER / PUBLISHER

GERALD BURWELL

Gerald@VIEmagazine.com

EDITORIAL EDITOR

JORDAN STAGGS

Jordan@VIEmagazine.com

MANAGING EDITOR

KELLY CURRY

Kelly@VIEmagazine.com

ASSISTANT EDITOR

HAILEY BETHKE

COPY EDITOR

WENDY ANDERSON

CONTRIBUTING WRITERS

SARAH FREEMAN, ANTHEA GERRIE, MYLES MELLOR, CAROLYN O’NEIL, SUZANNE POLLAK, COLLEEN SACHS, XENIA TALIOTIS

ART AND PHOTOGRAPHY

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SALAR ABDUAZIZ, LAUREN ATHALIA, MICHAEL BOOINI, HUNTER BURGTORF, KATIE DESANTIS, JACK GARDNER, MAHNA GHAFORI, BRENNA KNEISS, JEFF LANDRETH, LIZZIE MAYSON, CARLO PIERONI, ROMONA ROBBINS, CHANDLER WILLIAMS, BOO MEDIA, DEVOTE STUDIO, MIAMI CREATIVE AGENCY, MODUS PHOTOGRAPHY, SHUTTERSTOCK

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LISA MARIE BURWELL Lisa@VIEmagazine.com

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FOOD IS LOVE

A RECIPE for LIFE

“ The MEANING of LIFE is to FIND your GIFT . The PURPOSE of LIFE is to GIVE IT AWAY.”

—Pablo Picasso

Ionce told Chef Nikhil Abuvala, the owner/ chef/proprietor of three restaurants along Scenic Highway 30-A in Northwest Florida, that food is love and that I could feel and taste the love in his cooking while dining in his speakeasy-like hideaway, Roux 30a. I had never thought about food like that before, but every bite was so delicious—course by course, it made me so happy— and this epiphany has never left me. Food is love. When someone prepares a meal for you at home or in a restaurant, making the food with the best ingredients available and with love, it makes all the difference in the world. It goes back to the proverbial adage, “Do the absolute best you can with excellence and passion,” but it goes a step further than that because, for food to taste out-of-thisworld good, the main ingredient is always love.

We have the great privilege of living and working in an area where good food reigns supreme, in our beachside hamlet in and around VIE’s HQ in Grayton Beach, Florida. Our area has been dubbed “the Hamptons of the South” by the Wall Street Journal with an article by Libertina Brandt, “A Once Unpaved Stretch of Highway Became One of Florida’s Hottest Rental Markets.” The story starts with the highly lauded New Urbanism community known as the Town of Seaside, founded by developers Robert and Daryl Davis and planned by Andrés Duany and his wife, Elizabeth Plater-Zyberk, of DPZ CoDesign. They embarked on a forty-year journey to build the town of their dreams along the unpaved road referenced above—now known as Scenic Highway 30-A—and the area continually evolves.

the landmark restaurant Bud & Alley’s overlooking the Gulf of Mexico, plus Bud & Alley’s Taco Bar, Pizza Bar, and the beloved Black Bear Bread Co. with co-owner Chef Phil McDonald. The book also spotlights legendary Chef Jim Shirley, who owns Great Southern Café, The C-Bar, The Meltdown on 30A, b.f.f., and the newly opened 87 Central Square wine bar in Seaside and three other restaurants in town. (He will also grace our next cover with the special May 2024 Bon Appétit Issue!) Chef Nikhil also opened a new concept in Seaside named The Daytrader, a whimsical take on a beachside tiki bar experience that is truly unique.

After spending over two years in the making, COOK graced the shelves of bookstores, boutiques, and restaurants last month. It features recipes from many other chefs in our area along Northwest Florida’s beautiful beaches, including celebrity chef Emeril Lagasse and his son, EJ Lagasse, and stories about event planners, architects, and interior designers showcasing residential kitchens and restaurants. This book, the sequel to HOME—Inspirations for Home and Life by VIE—is of heirloom quality and also published by our parent company, The Idea Boutique. It is our second love letter to the area authored by VIE’s editor, Jordan Staggs, as she weaves delicious stories and recipes curated into an exceptional showcase of the best-in-class cuisine found here. You can buy it on our website at VIEmagazine.com/shop-vie, pick up a copy from Great Southern Café in Seaside, Raw & Juicy in Grayton Beach, and Fonville Press in Alys Beach, or contact us for more shopping locations.

When you sift through the pages of COOK (some of which are shared in this issue), we hope you smile and feel overflowing joy— not only the joy of cooking but also the joy of love.

To Life!

Several noteworthy Seaside restaurants, proprietors, and chefs are featured in VIE’s second luxury coffee-table book, COOK: Cocktails. Cuisine. Culture They include my longtime friend and restaurateur Dave Rauschkolb, who owns

—Lisa Marie Burwell CEO/Editor-in-Chief/Creative Director

Photo by Hunter Burgtorf

We collaborate with talented photographers, writers, and other creatives on a regular basis, and we’re continually inspired by how they pour their hearts and souls into their crafts. Follow these creatives on social media, and don’t forget to check out our account, @viemagazine.

IN THIS ISSUE, WE ASKED THE CREATIVES: IF YOU OPENED A RESTAURANT THAT ONLY SERVED ONE THING, WHAT WOULD THE DISH BE?

CHEF NATHAN DAVIS

Chef & Owner of The Polished Chef @polishedchef

If I could open a restaurant that only serves one dish, it would be ceviche. Ceviche was my first dish ever put on the menu at the Thompson Nashville hotel and became the number one selling item. The great thing about ceviche is there are so many different styles and varieties. While I was working at the Thompson, my coworkers were from all over the world, which is where I learned about all the different styles of ceviche.

I'D ALSO GIVE THE OPTION TO ADD GARBANZO BEANS AND CHOOSE WHICH PART OF THE CHICKEN YOU'D LIKE IN YOUR SOUP, TOO, JUST LIKE THEY DO IN MEXICO CITY!

CHEF ROBERTO SANTIBAÑEZ

Chef & Owner of Fonda Restaurants in New York City

@fondanyc

Chicken soup, because it reminds me of home! Back in Mexico City, there were restaurants called caldos that only served chicken soup, and it’s one of my favorite dishes in the world! I would serve the soup with warm hand-pressed tortillas, avocados, salsa, and plenty of vegetables like carrots, corn, and even potatoes. I’d also give the option to add garbanzo beans and choose which part of the chicken you’d like in your soup, too, just like they do in Mexico City!

HOLLAN GOEWEY

Vegan Chef & Cookbook Author @hollanhawaii

I would serve coconut macadamia-crusted cauliflower over a purple sweet potato puree with coconut no-beurre blanc and sauteed greens. This dish has such a complex flavor, is comforting, and hits on so many health benefits. The coconut and macadamia nut cauliflower have crunch and flavor while the sweet potatoes melt in your mouth, and the creaminess of the coconut beurre blanc gives you hints of garlic and ginger. Everyone loves it, so this is what I would serve and showcase if I only had one wish.

COCNUT

MACADAMIA-CRUSTED

CAULIFLOWER ... HAS SUCH A COMPLEX FLAVOR, IS COMFORTING, AND HITS ON SO MANY HEALTH BENEFITS.

Socialites

Sharing stories, memories, and laughs is at the heart of everything we do! If you have a fun adventure to share, be sure to tag VIE; we would love to see where 2024 takes our readers. Have a look at some recent experiences and stories below. Until next month, read responsibly!

@e.f.sanjuan Back on set for Real Wood: Crafted Stories with @eddiesanjuan! We’re excited to debut Season 3, starting with some incredible content in collaboration with @seaside_institute and The Chapel at Seaside! E. F. San Juan was honored to work on the iconic chapel with Scott Merrill of @merrillpastorcolgan back in the early 2000s and to continue to be part of its legacy as Seaside founder Robert Davis presents the Seaside Prize key awards in the space each year, now in custom mahogany boxes created by our founder, Ed F. San Juan.

@viespeaks Some might call EJ Lagasse a visionary for knowing what he wanted to do with his life at the age of thirteen: follow in his father’s footsteps. Emeril is quick to give EJ credit for carving out his own ideas and path. After going through a renovation this summer, the flagship location of Emeril’s in New Orleans was happy to reopen its doors with Chef EJ Lagasse as the patron chef.

@maggiesellers HSR recently . . .

LET’S TALK!

Send VIE your comments and photos on our social media channels or by emailing us at info@viemagazine.com. We’d love to hear your thoughts. They could end up in the next La conversation!

VIEmagazine.com

@janiebluebook Scenes from a fun book signing at The Hidden Lantern Bookstore in Rosemary Beach, Florida!

@burwell_associates Find our latest designs in the new issue of @viemagazine!

@michaelbosstick Thanks for the feature, @viemagazine! This one was fun.

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Bon appétit!

THE ESSENCE OF LIFE

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Chef Nathan Davis has forged his path in the culinary industry with those three traits in mind at every turn, from becoming the sous chef for a top Nashville hotel restaurant at age twenty-three to becoming an entrepreneur and private chef by age thirty. He works with affluent clients along the Northwest Florida Gulf Coast and beyond. His mission is to bring good, healthy meals to his clients via The Polished Chef, a private dining experience wherein Davis cooks in his clients’ homes for special occasions and on a regular basis.

“These days, people don’t have a lot of choices or options, but food is one of those choices you do have. You decide what you put into your body,” says Davis, who has formed relationships with local farms, fish markets, and other food purveyors to ensure he knows where each ingredient comes from. “For so long, America has completely forgotten about the source of food and knowing the processes it goes through before reaching the grocery store. By the time it reaches your house, most food has been processed to the point that all the nutrients have been stripped. At The Polished Chef, we source food locally because it supports families, has great health benefits, brings a community together, and brings life to each meal. That is what I mean when I say ‘Food is a way of life.’”

That lifestyle started at a young age for Davis, who grew up in Bucksnort, Tennessee, just west of Nashville. “I spent much of my time when I was younger with my grandmother in the kitchen and garden, where I learned the importance of paying attention to detail and maximizing every ingredient,” he says. “The produce has several seasons and various uses, from lettuces for a fresh salad to canning tomatoes for sauce during the winter. I mastered our family recipes and skills passed down from generation to generation and learned that creating a beautiful meal was always more meaningful when shared with family and friends.”

Becoming a sous chef for John Besh at the Thompson Nashville hotel was “like a dream come true,” Davis recalls. “It was like I had won the Oscars and finally stepped onto the big stage.” The mentorship and experience he gained in that position, learning how the fine restaurant industry worked and discovering how much he truly loved creating great meals for guests, were invaluable in helping

the young chef know this was the career path he was meant to take. Although he had much to learn, he says, “We were doing what we loved, and the result was magical.”

Craving a new atmosphere and a lifestyle away from the city where he could spend more quality time with his daughter, Davis packed up and headed south to the Gulf Coast of Northwest Florida. He worked under famed chef Emeril Lagasse at Emeril’s Coastal in Miramar Beach, which led to higher positions as chef de cuisine for Stinky’s Fish Camp and the award-winning Cuvée Kitchen + Wine Bar.

“Working for Emeril was amazing,” Davis says. “At that point in my career, I had already learned the technique and was cooking at a high level, but the great thing about working for Emeril was there were no shortcuts. He had a way of teaching you untraditional things and flavor combinations that he learned from his travels around the world, unlike anything you could learn in a culinary school or cookbook.”

Still, a restaurant’s long hours and typical dayto-day operations differed from what Davis ultimately wanted. This led him to take the high standards instilled during his career in fine dining and start his own company. He began catering meals as a private chef, working in clients’ homes along the Emerald Coast, but realized he could be doing more with the knowledge he’d gained. “It was the summer of 2020 when I was working as a private chef during COVID and realized that I could get started in a market that wasn’t quite tapped into and that no one was doing at a high level,” he explains. “I was extremely excited and had zero intimidations because, at that point, I had already seen how lucrative it could be and made great connections with clients from the previous year, so I knew it would work.”

The Polished Chef was born, blending the invaluable skills Davis learned from the restaurant industry with his desire to be more personally involved in his patrons’ dining experiences and spend more time with his daughter. “Through sharing my love for food and family, I designed The Polished Chef to help others create those moments that will last a lifetime,” he says. Davis curates menus for his clients based on their likes and needs and brings everything into their homes to create beautiful, convenient, and memorable meals, whether for a special event or just a typical Tuesday night. He and his staff are committed to excellence and crafting a polished, fine-dining experience in the home.

“When we prep our food, we make everything from scratch on-site for each event, so it is extremely fresh, from the produce to the proteins and everything in between,” he explains. “We control exactly what we put into each item. We build menus focused on local farmers’ products that are healthy and good for you. We use traditional French techniques, from our knife work to our cooking process, to maximize flavor, texture, and color. We also build a menu specifically based on the client’s vision and dietary needs. This process allows the clients to be in control of what they eat and get exactly what they want, which has a great impact on our ability to capture them and get them to book with us again.”

Thanks to the proximity to the Gulf, fresh seafood makes a regular appearance on many of The Polished Chef’s menus. Oysters are another staple for Davis, who has a special connection to the saltwater mollusk.

“Oysters have always been a part of my life,” he explains. “When I was a kid, during our trips to the Gulf Coast, my family would always do an oyster roast at the end of the week. Fast forward fifteen years, and I would find myself needing a job at twenty-one years old when I moved back to Nashville, and the Oyster Bar was the job I decided to take there. I fell in love with all the different varieties and learned there was more than just one type of oyster—and that oysters are big business. I love how every type has a different flavor, texture, farming method, and story. It’s one of those things that you can’t fake. I believe the oyster is God’s food; He’s already perfected it for us, and it needs nothing else.”

Typically sourcing Gulf Coast oysters, such as those from Murder Point Oysters in Alabama and Indian Lagoon Oyster Company in Port St. Joe, Florida, Davis says the cooler waters of the East Coast help keep bacteria from growing in the oyster beds, but the regulations in Alabama and the Gulf areas are some of the strictest in any location, allowing them to easily rival the cleanliness and saltiness of farms on the East Coast.

“I work with Murder Point Oysters because I love to tell the story behind it— how the old man killed his neighbor over an oyster bed,” he says, having formed a close relationship with the nearby farms. “I also work with Indian Lagoon because they took the original Apalachicola seed, and they’re farm raising it right next door, so it’s almost like a resurgence. The great thing about the oysters is that even though they’ve been replenished over the years through farming techniques, they can rebuild the natural beds and make them stronger and better than ever.”

Starting a business and being an entrepreneur is extremely tough, as Davis and many others in the area know well. He says there are no blueprints for creating a private chef company, and each person needs to figure out what works best for them and what they can bring to the table—literally, in his case.

“I’ve been fortunate to partner with a few key local companies and some that aren’t local. Without them, I wouldn’t be where I am today,” he shares, “from my partnership with Chef Allen at the Ice Market 30A in Inlet Beach to the relationship created early in my business with Jill Tanner, who helped me create the brand into what it is today. I was a young chef at twenty-seven when I first dreamed of starting my business, and many people laughed at me. Everybody wanted to tell me how to do things their way. Luckily, Jill believed in my brand and vision and has stood by my side, and Chef Allen has worked directly with me to ensure our clients are getting the best products in the country. We constantly strive to show our clients from start to finish on social media exactly what a Polished Chef dinner will look like, no smoke and mirrors. When we say ‘farm to table,’ we mean it. We can tell you the farmer’s name or the kind of cigarettes the captain smokes on the boat. We know where everything comes from, and our clients ultimately deserve to know as well.”

Davis says his favorite thing about being a high-end chef is working in the most beautiful homes all over the country and meeting incredible people, whether they’re famous athletes, musicians, TV stars, doctors, or executives. “Most of my clients invite my family to join and encourage me to bring my daughter along to play with their kids,” he says. “The challenging part is the logistics— organizing the products, the menu, and everything needed for a successful dinner, getting it all in one place at the right time without any hiccups, and delivering a flawless experience. It seems to be something we have done very well because we travel to different states and do a lot of events. Our clients love that we have a system in place because it guarantees that their event will go smoothly if the Polished Chef is there.”

Still, as many have seen in popular media, we know that being in charge of a kitchen can be high-stress, and not everything will always go perfectly. Davis says that sometimes he laughs and wonders why he chose this career. The stakes can feel high when you’re in the thick of an event and something goes wrong. “There’s something about being a chef that I feed off of, and it motivates me and keeps me driven toward the goals I had early on in my career,” he explains. “I would sometimes let stress get the best of me and not handle it well—we’ve all seen the angry chef they idolize on TV. The best way for me to mitigate the challenge of stress is to find outlets and surround myself with a team with the same goals as me. Everyone’s on the same page, working hard to achieve a great event, and when there are kinks in the chain, you learn to let them go and move on. It’s the tough part of doing business, but finding the right people is just as important as having the right systems. Another big thing is that we are a God-fearing company. I run the business knowing that without God, nothing is possible and that ultimately, He already has a plan for us at hard times, whether in business or life—that’s where I put my strength, knowing that God and Jesus can handle it.”

With an entrepreneurial spirit and mind that never slows down, Davis says he is constantly dreaming up new plans, trying to find investors, pitching ideas, and meeting new people to see how he can propel his business. The Polished Chef has already grown into something bigger than he imagined, and building on his success is at the top of his mind. A market-meets-catering company and a restaurant business plan are in the works, and the chef-preneur says he has faith it will all come together the way it’s meant to. In the meantime, his core mission is improving and growing while spending as much time as possible with his family. “When I’m not working, we enjoy going to the beach and fishing—but let’s be real, I’m a small business owner three-and-a-half years in. Most of what we do revolves around the company, and we’re able to mesh the two together. If we’re traveling for work—for example, when we recently went to Marco Island—we stay an extra day and make a mini vacation out of a work trip.”

To learn more or book an event with The Polished Chef, visit ThePolishedChef.com or follow Chef Nathan Davis and his team on Instagram @polishedchef.

Seagar’s Presents a Spring Awakening

By Jordan Staggs | Photography by Michael Booini, Boo Media

Springtime is a season of new beginnings, often inspiring humankind to look for new ideas, new ways of living, and renewed energy as we prepare for warmer weather and more activities. For the culinary team at Seagar’s Prime Steaks & Seafood in Miramar Beach, Florida, this spring is a chance to evolve and elevate, starting with a new menu of gorgeous dishes for guests to enjoy.

“As we head into spring, we want to think not only about what flavors are fresh but also about how the season evolves as it goes on,” shares Executive Chef Fleetwood Covington III. He has worked closely with his team to develop seven new menu items that debuted in March but says the attention to the season over the next few months will be reflected in how these dishes and others may change. “Heirloom tomatoes aren’t going to taste the same in March as they do in May,” he says by way of example. The continual dedication to sourcing fresh ingredients and elevating dishes means guests can expect a unique experience during each visit.

Chef Fleetwood Covington III

ostalgia, travel, and storytelling are also significant inspirations for the chef, who says the fine dining concept of Seagar’s offers the opportunity for the culinary team to get creative and challenge guests. Making food that evokes a sense of nostalgia in a new way has been a mission from the beginning, but beyond that, Covington says it’s about storytelling. “We think about the story behind each dish—how it came to be and how we can prepare it so the guest tastes each part of that story,” he says.

On a recent trip to New York to represent Walton County, Florida, at the Food Network New York City Wine & Food Festival last fall, the team also visited several award-winning restaurants, including Per Se by Chef Thomas Keller, Masa by Chef Masayoshi Takayama, and Le Bernardin by Chef Eric Ripert. Each of these offered a different look at how some of the best culinary and hospitality teams in the world operate, inspiring the Seagar’s team to consider how they can elevate the dining experience for patrons on a nightly basis, not just through food but also presentation, hospitality, creativity, and atmosphere.

to step left or right of what’s expected is fairly easy thanks to that rapport we’ve built, and we want people to experience that difference every time they’re here.”

Some of the standout dishes on the new spring menu include the Filet Carpaccio, sliced to a melt-in-your-mouth thinness and served with light micro arugula, confit capers, and a basil and dijon emulsion. Scallops make an appearance as both a lovely appetizer with confit Yukon potato and a main dish, seared and served with truffle risotto, dill, and crème fraîche (highly recommended).

Fresh seafood, such as the diver scallops and fish from the Gulf of Mexico, will always be stars on the Seagar’s menu thanks to the proximity to the coast. The goal with dishes like the swordfish with caulilini, chestnut mushrooms, and a lemongrass and thyme beurre blanc is to keep the dish simple so the fresh fish is the focus. Still, Covington says a bit of “shock factor” was involved when developing the Gulf grouper entrée for the spring 2024 menu, whose spicy miso flavor provides a bit of a (very welcome) surprise with the first bite.

“We want to escape from the typical steakhouse expectation,” Covington explains. “Yes, we have amazing steaks and those classic menu items, but we also want to challenge our patrons to try new things. We’ve worked hard to educate and expand the palates of those who return time after time, and they trust us. So

hen dining at Seagar’s, don’t skip dessert! Bananas or peaches foster, flambéed tableside, is the perfect way to end the night. Or, if you’re not ready for it to end after your meal, grab a seat at the bar or in the lounge and let the bar staff mix you a creative cocktail.

In addition to an exciting spring menu and busy season ahead, Seagar’s is proud to announce that Chef Covington has been named the Honorary Chef for the sold-out Nineteenth Annual Destin Charity Wine Auction Foundation weekend, presented by the Jumonville Family on April 26 and 27.

“I am truly humbled to be named the 2024 Honorary Chef,” Covington says. “Through the partnership we’ve created with the team at DCWAF, I have been blessed to play a small role in so many lives being changed over the years. It is a privilege to continue the legacy of the Honorary Chef at this year’s auction— one I do not take lightly. I cannot wait to witness once again the incredible generosity and compassion we saw under the tent last year.”

The weekend kicks off Friday, April 26, with twelve patron dinners hosted in some of the most stunning homes and restaurants along the Emerald Coast, including Seagar’s. Chef Covington will headline a dinner hosted by Randall and Maria White and Michael and Pam Ashcraft. Revana Family Vineyard will provide the evening’s wine pairings, with the dinner supporting Emerald Coast Autism Center. A special auction lot will also give twenty-five couples the opportunity to participate in a multicourse wine dinner at Seagar’s paired with rare and highly allocated Bond wines, complete with a stay at the beautiful Hilton Sandestin Beach Golf Resort & Spa.

“We are thrilled to honor Chef Fleetwood at this year’s auction,” says DCWAF president Karah Fridley-Young. “His creativity and generosity have made a positive impact on our ability to help children in need in Northwest Florida, and we are extraordinarily grateful for his support and the support of the entire Hilton team.”

To learn more about Seagar’s Prime Steaks & Seafood or to book a reservation, visit Seagars.com. For more on the Destin Charity Wine Auction Foundation, visit DCWAF.org.

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PRIVATE RESIDENCE

Heritage Dunes, Seagrove Beach, Florida

A HAPP ENING DINING EXPERIENCE IN ALYS BEACH

Photo by Devote Studio

BY JORDAN STAGGS

WARMER DAYS ARE HERE, AND WITH THEM COMES THE PROMISE OF MORE SUNSHINE, HAPPY HOURS WITH FRIENDS, AND WEEKEND GETAWAYS THAT RECHARGE THE SOUL.

The Gulf Coast community of Alys Beach celebrates spring and summer with a lineup of fantastic events for the whole family, plus beach and pool days galore. When lunchtime rolls around or the day is done, locals and visitors alike can flock to the upscale oyster bar and cocktail hotspot The Citizen, whose executive chef Coleman Jernigan and team have rolled out a new menu for the season.

Since opening in 2021 at the coveted corner of Scenic Highway 30-A and Mark Twain Lane in Alys Beach, The Citizen has drawn a lively crowd of affluent diners looking for a coastal dining experience with big-city energy. The “modern coastal tavern” is the brainchild of Quest Hospitality Concepts owners Jeremy and Angela Walton.

“Given that so many great food cities are situated near coastlines, we wanted to draw inspiration from any and all of those coastal cuisines,” says Jeremy.

The latest menu certainly reflects that mission, with worldly influences accompanying fresh seafood options sourced from the nearby Gulf of Mexico, Southern-inspired favorites, a variety of oysters, and a tempting list of craft cocktails and mocktails.

If you need help deciding what to order for dinner during your next visit, the Hearth Roasted Snapper is a Citizen team favorite. It is served with pecan romesco (a hearty tomato-based sauce originating in Spanish fishing towns), citrus, and a spring onion salad. The bartenders’ tip for the best beverage

accompaniment: “We love it paired with a glass of Surrau ‘Limizzani’ Vermentino di Gallura.”

Oysters are a year-round staple at The Citizen, whose raw bar menu also includes a red snapper ceviche, smoked shrimp salad, smoked tuna dip (a local favorite), yellowfin tuna, and an impressive seafood tower that always carries a wow factor when guests see it heading to the table. Gulf Coast, East Coast, and West Coast oysters are available on the half-shell. Those who love them should be sure to stop by during Oyster Happy Hour every Tuesday through Sunday from 2:00 to 5:00 p.m. Select beers, wines, and cocktails are also on special.

For those ready to say, “It’s five o’clock somewhere,” the new Hemisphere Dancer cocktail is a “refreshing tribute to the laid-back vibes of Jimmy Buffett.” This margarita with hints of cucumber, mango, lime, and jalapeño comes garnished with an umbrella, making any beach vacation (or any day of the week) complete!

The Bali Daiquiri also offers a twist on an island classic. The Citizen infused Batavia-Arrack van Oosten rum (an Indonesian spirit and boat drink staple since the late 1600s) for this vibrant cocktail that also includes the restaurant’s special Bali mix and lime juice for a refreshing zing.

The vibe at The Citizen—particularly at the bar in the evenings and on the patio during pleasant afternoons—seems to have grown more lively as more people discover its great food and atmosphere and the destination of Alys Beach Town Center. This is precisely what the Waltons hoped for and is a delight to the chef and his talented team.

SIMPLY PUT, IT’S FUN.

“I love being part of higher volume restaurants; The Citizen is most certainly that,” shares Chef Jernigan. “Combining the open kitchen and the quick pace, knowing that there are ‘eyes’ on you the entire time, makes for a unique work environment. Simply put, it’s fun. For an adrenaline junkie like me, it’s a rush. I wouldn’t change it for the world.”

Photos by Devote Studio

Just across the green from The Citizen lies Fonville Press, Quest Hospitality’s other Alys Beach gem. The design-forward café, market, bar, and bakery is a reimagination of the original Fonville Press coffee shop that was a local favorite just down the lane for many years. Both these stunning and satisfying spots are featured in VIE’s latest luxury coffee-table book, COOK: Cocktails. Cuisine. Culture. The beautiful volume chronicles the stories of many Gulf Coast restaurants, chefs, restaurateurs, event planners, and more, accompanied by recipes and stunning photography. We proudly share these fantastic dining experiences and look forward to many more good times at The Citizen and Fonville Press!

To learn more about The Citizen or see the latest lunch, dinner, and happy hour menus, visit CitizenAlys.com. To purchase your copy of COOK: Cocktails. Cuisine. Culture. by VIE , published by The Idea Boutique®, go to VIEmagazine.com/shop-vie.

Above and left: Also operated by Quest Hospitality Concepts, Fonville Press café, market, and cocktail bar across the green from The Citizen offers breakfast, lunch, dinner, and groceries.

Above photos and top left: Photos by Katie DeSantis

Left and top right: Photos by Modus Photography

Everything is better with sprinkles.

Petite pause

This page is from COOK: Cocktails. Cuisine. Culture. by VIE, our second luxury coffee-table book. It is now available for purchase at VIEMagazine.com/shop-vie.

The SEASIDE® story celebrating the town's entrepreneurial spirit, as told through the perspectives of cofounder/visionary Daryl Rose Davis, VP of The Seaside Style® Erica Pierce, and many more.

A Restaurant to Call Home

AMBROSIA BRINGS ELEGANCE TO WATERSOUND TOWN CENTER

Ambrosia Prime Seafood & Steaks, located within the new Watersound Town Center, has established itself as one of the best spots for fine dining in South Walton, Florida. It celebrated its one-year mark last August, and customers are returning for the top-notch guest experience and culinary offerings, as evidenced by hundreds of glowing testimonials on Google, Yelp, and Open Table. Owner and restaurateur Russ Graham says that’s what it’s all about.

“The guest experience at Ambrosia is our number one priority,” says Graham. “When training our service staff, we borrow the philosophy from Ken Blanchard’s book Raving Fans, which is celebrated as a revolutionary approach to customer service. We have a ‘Charlie Point Award’ program with our service staff that is presented to a qualifying employee each month. We believe deeply in the approach and have received positive reviews from hundreds of our customers. It works, and it provides consistency for our guest experience.”

Much like the approach to customer service, the menu and interiors at Ambrosia are equally important. Beautifully designed by local interior designer Paige Whitten, the restaurant features a warm and welcoming elegant dining room and private dining room, an energetic coastal-meets-classic aesthetic with leather booths, smaller tables, beautiful portraits, and a large seagrass sculpture inspired by the seafood offerings on the menu. A complement to the dining room is the dimly lit New York speakeasy-style bar that features mahogany wood, copper ceiling tiles, a marble bar top, and custom tile flooring. Outside, Ambrosia offers a classic patio area for al fresco dining surrounded by beautiful landscaping and large maritime umbrellas, all overlooking The Pavilion at Watersound Town Center.

Above: The dining room at Ambrosia features sumptuous leather booths and a big-city vibe not often found at the beach.

Bon appétit!

“From sourcing the freshest seafood available to having an in-house butcher for our prime steak offerings, we spare no detail for our customers.”

The bar at Ambrosia features a popular Caymus Happy Hour with an excellent wines-by-the-glass promotion and a thoughtfully curated happy hour menu Monday through Thursday from 3:00 to 6:00 p.m.

Ambrosia’s elegant menu is led by Executive Chef Pablo Catalan, a New York native with Chilean roots and an esteemed culinary career that spanned years in Chile, New York City, and Washington DC before he made his way to Ambrosia this year.

“Chef Pablo is the best of the best. Truly a solid chef,” says Graham. “From sourcing the freshest seafood available to having an in-house butcher for our prime steak offerings, we spare no detail for our customers.”

Among the many special dishes on the menu, one that stands apart is the Grouper & Pearls, a crispy Florida day boat grouper served over a bed of Key Lime “pearls”—a creamy and slightly tangy pearl couscous. The grouper is seasoned and gently fried to create the perfect mix of textures in the dish. Ambrosia sources their grouper daily to ensure the freshest quality is served to their customers. It’s a dish that has been perfected over the years to highlight how fresh and delicious the popular Gulf Coast fish can be. Additional new menu items for 2024 include the Crispy Whole Snapper, Wagyu Bread, Royal Reds, and Prime Steak Rolls.

Ambrosia’s general manager, Kevin Weatherly, is a longtime friend and restaurant colleague of the Graham family who relocated his family to the beach last year. “I get to be a part of building something really special that will be here for years to come and make an impact in developing the team and culture,” says Weatherly.

Ambrosia regular JW Snell is among many raving fans who are happy to have the restaurant in the neighborhood. “Ambrosia is not the typical vacation restaurant 30-A is known for,” says Snell. “The fine dining side reminds you of South Miami, very modern and exquisite. Enter the bar area, and you’re immediately greeted with the rich smell of fresh leather and the view of a handcrafted wood bar. It’s the only place on 30-A where you don’t feel like you’re at the beach. It feels more like downtown Nashville or Atlanta. The staff always have a smile on their faces and deliver phenomenal customer service. They remember your name when you return; they remember your drink and your favorite meals. The managers are always walking around greeting guests to make sure they have a great experience.”

Graham and his family recently built a home in the area, and he and his wife, Lauren, can be found at the restaurant daily. “The Watersound Town Center is still under construction, and that is something we have been challenged by in terms of visibility for new customers finding us,” says Graham. “But we have a vision for what’s coming once the center is closer to completion. We’re happy to be here and feel thankful to call this place home.”

Ambrosia is located in the Watersound Town Center at 75 Origins Main Street. It is open Monday through Saturday from 5:00 to 10:00 p.m., Sunday from 5:00 to 9:00 p.m., and during Caymus Happy Hour Monday through Thursday from 3:00 to 6:00 p.m. at the bar and on the patio. For more information or to book a reservation, visit Ambrosia30a.com or call (850) 909-0100.

This page and opposite: Don’t miss Ambrosia’s sublime dessert lineup!

Below: Executive Chef Pablo Catalan

Get to Know Kevin Weatherly

Say hi to Ambrosia’s general manager on your next visit! Weatherly moved to 30-A from Germantown, Tennessee, and is thrilled to be part of the culinary scene on the Gulf Coast.

VIE: How many years have you worked in the hospitality industry?

GM Kevin Weatherly: Twenty-six years

VIE: How do you describe Ambrosia to friends?

KW: I describe it as a high-end steak and seafood restaurant that has all the potential to be an iconic spot known for great food and hospitality.

VIE: What sets Ambrosia apart from other restaurants in the area?

KW: The culture, training, passion for being a “yestaurant” for our guests, and amazing food

VIE: What is your favorite dish and drink at Ambrosia right now?

KW: Food: Redfish Pontchartrain (because it was my idea); Drink: Smoked Old Fashioned

VIE: What do you love most about Ambrosia?

KW: I get to be part of building something really special that will be here for years to come and make an impact in developing the team and culture. It’s a breath of fresh air to work with hands-on owners who are willing to give us all the resources we need to be the best. Also, Lauren Graham is a saint!

VIE: Thank you, Kevin!

The bar at Ambrosia features Caymus Happy Hour Monday through Thursday from 3:00 to

Life Is Better Together

Featured in COOK: Cocktails. Cuisine. Culture. by VIE, Better Together Beverage raises the bar for exciting parties and unique cocktails. Tarpey says her goal is to “promote the idea that life is better together.” Learn more at Better-Together-Beverage. com or follow on Instagram @better_together_beverage.

Beverage director and mixologist extraordinaire Christine Tarpey aims to combine flavor, flair, and friendship with her bar-on-the-go concept, Better Together Beverage. Founded along the Emerald Coast of the Florida Panhandle, her company provides unique cocktail-centric experiences, including mixology seminars, themed event bars, custom beverage menus, and more. Working with clients’ needs and visions means no two events are alike, and the communities along Scenic Highway 30-A and beyond are big fans of this premiere beverage concierge.

Photo by Katie DeSantis

Conservation Honeybee

Locally Owned Bee Farm Thrives in Freeport, Florida

Story courtesy of WALTON COUNTY TOURISM

Photography courtesy of REGISTER FAMILY FARM

The ancient practice of beekeeping is alive and well—even seeing a resurgence—in recent years thanks to awareness raised about the environmental importance of honeybee conservation. And a Northwest Florida family is making strides to grow together and educate the community while providing delicious and health-conscious products.

he renowned Register Family Farm beekeeping operation has been serving the local area and beyond with highquality honey products since 2013. Located in Freeport, the farm operates about 1,500 colonies and is fully managed by members of the Register family. The veteran-owned and family-operated business is dedicated to sustainable beekeeping practices, ensuring the well-being of its bees and the production of pure, natural honey.

“It’s been pretty awesome being able to work with your family toward a common goal,” says founder and CEO Joseph Register. He and his wife, Elisabeth, both served in the U.S. Army. On combat deployments and operational assignments, they found themselves separated for long periods and realized they wanted to establish a tightly bonded family, start their own business, and create something meaningful for their loved ones.

Register family beekeepers inspect a frame with honeycomb from a beehive.

“Iwent and listened to a beekeeper speak about honeybees and got interested,” says Register. “I convinced my brother Jeremiah and my father to help start our operation.” In just three years, the Registers had grown to approximately a thousand hives.

As their business venture progressed, so did their knowledge about producing quality bee-related products. They started creating lip balms, soaps, candles, and other beehive goods. Before anything is released to consumers, the Registers spend ample time on development and testing. “Nothing is cookie-cutter. Everything is unique, and we’re very big on having the best possible products,” says Register.

One of their most popular products is Tupelo honey, made from the nectar honeybees gather from White Tupelo trees. The Registers harvest their spring honey and move the hives to locations with high concentrations of White Tupelo, yielding the purest Tupelo honey possible.

According to Register, Tupelo honey is famous in the area, often produced in the waterways and swamps of the Apalachicola and Choctawhatchee Rivers. “It’s very light and sweet. It doesn’t crystalize, as it’s lower on the glycemic index than

Register family members and friends at the honeybee farm

Nothing is cookie-cutter. Everything is unique, and we’re very big on having the best possible products,” says Register.

most honey,” he says. The Registers’ rare Tupelo honey has a pear-like fragrance, a delicate green hue, and a burst of uniquely sweet flavor. These characteristics, combined with its limited supply, make it a sought-after delicacy, generally regarded as one of the best kinds of honey available.

“Most companies will source honey from farms, then put their brand on it and sell it. We’re unique because we actually harvest the honey ourselves and then make these products,” says Register. “We don’t outsource them. We make all the lip balms and lotion bars; they’re my recipes.”

Stay tuned to see what they’ll come up with next!

For more information about the Register Family Farm and where you can find their products, visit RegisterFamilyFarm.com.

Below: A family beekeeper pulls out a wooden frame with honey and bees from the hive.

The only number you need to be calling this summer is 818. Creatively devised by Kendall Jenner, 818 Tequila is an award-winning brand produced at a family-owned and operated distillery in Jalisco, Mexico. Each bottle is sustainably sourced from Weber blue agave and sold in four variations: Blanco, Reposado, Añejo, and Eight Reserve by 818, an exclusive Añejo Reserve that officially marks 818’s entrance into the ultra-premium tequila category. Promising magical summer evenings and moments made with the people you love most, 818 elevates the humble agave by committing to sustainability and ethics while leaving plenty of space for dancing, laughter, and memorable sipping. For more information, follow @drink818 on Instagram or visit Drink818.com.

The area code 818 is home to me, but the Earth is home to all of us. So, from the agaves we grow to the production of the bottle, sustainability and transparency of our supply chain was our core focus.

—KENDALL JENNER

Photo courtesy of 818 Tequila

in COOK: Cocktails. Cuisine. Culture. by VIE, 30Avenue is a stop visitors should be sure to make on their next vacation and one that locals can rediscover time and again. To enjoy the pictured cocktails, visit 30Avenue’s amigos 30A Mexican Kitchen. Learn more about 30Avenue at ThirtyAvenue.com and follow on Instagram @30ave.

BOOK CLUB

THE READERS CORNER

30Avenue, a beautiful lifestyle center in sunny South Walton, offers an incredible dining scene, including Chef Tim Creehan’s Cuvee 30A and Chef Tom Catherall’s Aja Elevated Asian Cuisine. Corchis Hospitality Group created a genius two-for-one dining experience in adjoining spaces on 30Avenue’s east wing, where diners can grab margaritas and tacos at amigos 30A Mexican Kitchen or opt for homemade pasta, pizza, and more from amici 30A Italian Kitchen. On the west end, breakfast is a way of life at Canopy Road Café, a classic American diner serving mouthwatering breakfast and lunch items daily.

Featured

Photo courtesy of 30Avenue

Meatballs from The Italian Pantry by Theo Randall (Quadrille, £28 / $36)

Photography © Lizzie Mayson

READS Kitchen

COOKBOOKS WE LOVE FOR 2024

It’s time to get cooking!

And what better way to get inspired in the kitchen than with a brand-new cookbook to browse? We’ve pulled together a collection of cookbooks from various genres to help you answer that age-old question, “WHAT’S FOR DINNER?” Whether you’re craving a creative take on your favorite pizza or something on the lighter side, these cookbooks are here to help. And if you’re not much of a chef, they still look beautiful on your coffee table, counter, or bookshelf!

COOK:Cocktails.Cuisine. Culture.byVIE

COOK: Cocktails. Cuisine. Culture. is an all-new lifestyle book that features all things food and drink! It boasts engaging recipes, cocktails, chef profiles, restaurant stories, and tips for table decor and party planning from experts along the Emerald Coast of Northwest Florida and beyond. In VIE’s fifteen years of publishing, we have had the privilege of meeting and nurturing relationships with some of the best chefs and restaurateurs around the country, many of whom reside here in our hometown! Get your copy at VIEmagazine.com/shop-vie.

Pizza:History,Recipes, Stories,People,Places,Love

We’ll admit the eye-catching cover drew us in, but the content within truly captivated us. Pizza covers the fascinating world of pizza, from its roots and famous pizzerias to quirky variations. Authors Thom Elliot and James Elliot, the Pizza Pilgrims, have scoured the globe for the best pies while running their beloved pizza joints across the UK.

TheGlobalPantry Cookbook

The self-proclaimed “Bob Ross of salads,” Jess Damuck, also crafted this book featuring stunning recipes she personally prepared for Martha Stewart.

This cookbook features sixty-five staple pantry ingredients from around the world, demonstrating how to craft over one hundred and twenty recipes compiled by Scott Mowbray and Ann Taylor Pittman. Learn how a sprinkle of this and a dollop of that can elevate every culinary creation!

HealthNut:AFeelGoodCookbook

With a decade of experience as Martha Stewart’s food editor, producer, food stylist, and even personal salad chef, Health Nut author Jess Damuck created one hundred simple, vegetable-focused dishes that will redefine your perception of healthy eating.

SaladFreak

Were you intrigued by our reference to Martha Stewart’s salad chef? Jess Damuck, the self-proclaimed “Bob Ross of salads,” also crafted this book featuring stunning recipes she prepared for Martha Stewart. You won’t want to miss the creative concoctions waiting on these pages.

TheItalianPantry

In The Italian Pantry, world-renowned chef Theo Randall shares his top ten pantry staples and guides you through one hundred fabulous recipes using them. And let’s not forget about that eye-catching cover! It’s practically begging to be displayed on your kitchen counter or coffee table.

CookWhatYouHave

With the subtitle Make a Meal Out of Almost Anything, we couldn’t resist including this gem in our roundup! Tired of hearing or thinking, “I have nothing for dinner”? Say no more. This cookbook by Christopher Kimball offers incredible and effortless supper recipes crafted from basic pantry essentials.

Red Radish Salad from The Italian Pantry by Theo Randall (Quadrille, £28 / $36)

Photography © Lizzie Mayson

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A DINING EVENT AT CAMP CREEK INN & GOLF COURSE’S ANR RESTAURANT WITH CUISINE BY AWARD-WINNING CHEF JOSEPH TRUEX, THOUGHTFULLY PAIRED WITH SELECTIONS FROM BETZ FAMILY WINERY AND DOMAINE DELLA WINERY

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PLEASE BE SURE TO SELECT CVHN AS THE PATRON DINNER AND BENEFICIARY OF CHOICE WHEN CHECKING OUT WITH YOUR TICKETS.

Featured in COOK: Cocktails.

A Legacy of Good

Locals and visitors alike agree that when it comes to dining along Scenic Highway 30-A, this place has it all. A leader in the restaurant community in Northwest Florida since 1995, Café Thirty-A is a go-to spot for casual fine dining, an extensive wine list, martini specials, and memorable desserts. Café Thirty-A’s late owner, Harriet Crommelin, who passed away in February of 2023, was known not only for fostering community through the restaurant but also for doing good for those in need. Crommelin and Café Thirty-A have given back to the area that supports the restaurant wholeheartedly by donating to nonprofits and charitable events throughout the year.

Cuisine. Culture. by VIE, Café Thirty-A’s menu offers a variety for everyone, with fresh seafood, steaks, pizza, and more, along with daily specials and a fantastic wine list. Crommelin’s passing left a hole in the hearts of many, but her legacy lives on through Café Thirty-A’s fantastic food and generous charity, nourishing friends and family in both body and spirit. Learn more at CafeThirtyA.com or follow on Instagram @cafethirtya.

Photo by Romona Robbins

AN ESSENTIAL GUIDE FOR THE CURIOUS PLANT-BASED Enthusiast

BY HAILEY BETHKE

A NEW COOKBOOK PENNED BY

Hollan Goewey

A BOLD, BRIGHT-HEARTED CHEF HAS ENTERED THE KITCHEN.

She is reclaiming veganism as so much more than sad-looking salads—in fact, it is a whole rainbow. Adopting a plant-based lifestyle was Hollan Goewey’s way of declaring to live in vibrancy, and she wants to offer readers the same gift. It all begins with redefining how we think and feel about our bodies.

“I have worn many hats in this life, but the only one that matters is my relationship with myself and my body. When those two are aligned, everything falls into place,” Goewey says. A Kauai resident for over two decades, Goewey is the proud mother of three children, a former vegan restaurant owner, a cookbook author, and a spirited creative. She self-published her first cookbook, Good Food Gratitude, in 2019 after selling her restaurant, a way for her devoted following to continue devouring her delicious plant-powered dishes as she transitioned away from the café.

of times, these restrictive diets work for us for a couple of months, and then we tend to plateau.”

Goewey’s books are the essential guide for the curious plant-based prospect. Her take on cooking goes back to the basics: she wants to make your transition to veganism as simple and stress-free as possible. She knows her way around the kitchen better than most chefs, offering dozens of food-prep hacks, and keeps her recipe steps and ingredients minimal. Most importantly, she has the wisdom and bubbly personality to make your vegan journey fun—because taking control of your health and putting delicious, nutrient-dense meals on your table can be zestful.

One of my key takeaways from our conversation was that Goewey always encourages you to turn inward. “Nobody knows the answers but you. We are waiting for the magic pill or injection to solve all of our health issues,” she says. “But the magic pill will never come.” In other words, trust your intuition, trust your body, and know that no singular diet will cure all your issues forever. We are each unique, and our nutritional needs are no different.

Her most recent book, Divorce Your Diet , expands beyond recipes to share why we should break up with limiting beliefs surrounding food. “Divorcing your diet isn’t about restriction and getting rid of the foods that are bad for you. It’s about a shift and replacing those foods with ones that will love you more than your ex,” Goewey explains. “Doesn’t that sound amazing? A lot

Her opening statement in Divorce Your Diet echoes this same sentiment. “I found my health through going vegan but continued to diet when I was feeling great. I have tried calorie counting, water fasting, raw veganism, intermittent fasting, juicing, Paleo, and Keto. Guess what I learned? F*** dieting. It doesn’t work in the long run. It doesn’t lead you to health, and that is why I am writing this book.”

PHOTOGRAPHY BY MAHNA GHAFORI

THE BOTTOM LINE IS YOU KNOW YOUR BODY BEST, AND GOEWEY IS HERE TO SUPPORT YOU IN FIGURING OUT WHAT nourishes you.

Cookbook author, chef, and former restaurateur Hollan Goewey

he clarifies, “I am not making a case for you to be vegan like me, but to be plant-centric. It is so much easier than you think to replace a lot of what you eat with simpler plant-based versions of the original. You can make all your favorite recipes with better ingredients that don’t cause disease to our planet, animals, or your body.”

Goewey’s goal is to present the facts, sharing what she has learned through her own health struggles and as a chef for the past thirty years. As an educated consumer, you deserve to make the best choice for your health. That’s why each chapter of Divorce Your Diet brings new information to the surface, uncovering the reality of our food industry. Added chemicals and preservatives in processed foods, the impact eating meat and dairy products can have on your body and the planet, and the importance of buying organic produce over genetically modified foods or products sprayed with harmful pesticides are just a few examples from the book. Goewey also offers an entire replacement guide so you can easily make your favorite dishes vegan.

“Often, when I am working with new clients or having lunch with friends, they tell me they barely eat animals, but I notice they eat animals with every meal,” Goewey shares. “It’s in the butter on your veggies, the eggs on your toast, the cheese sprinkled in your salad. I don’t want to shame you or point a finger, but with awareness, we start to see things for how they really are. The average person in the United States eats 174 animals each year. You may eat more animal products than you are aware of, and it is time to look at this, considering they may be causing inflammation and disease in your body. I am not here to tell you that you can’t eat meat, but that adding more plants and eating less meat will improve your health overall.”

Goewey’s philosophy on health is simple and everevolving. She’s not one to stick to a regimented way of eating forever. Even with her vegan lifestyle, she will take breaks from food groups like gluten or fruit as she attempts to eat seasonally and support her body with local produce. She lights up as she speaks about how everything from epigenetics to hormones shapes what foods our bodies uniquely want to consume, all of which she outlines in Divorce Your Diet

The bottom line is that you know your body best, and Goewey is here to support you in figuring out what nourishes you. Incorporating more plants into your diet will positively affect your health, whether you choose to be vegan or prefer to be plant-powered. Moreover, her three fundamentals for health are simple: eat more vegan or plant-based meals, eat organic, and drink more water. “If you do nothing but adopt these three habits into your life, you will see dramatic changes to your health,” Goewey affirms.

Hollan’s new cookbook, Divorce Your Diet, outlines easy ways for readers to ditch dieting and adopt a vegan or plant-based lifestyle.

I was fortunate enough to witness Goewey’s culinary talents in action at the 1 Hotel Hanalei Bay in Kauai, where she offers bespoke vegan cooking classes to hotel guests by request. The kitchen exudes much more than just sweet-smelling aromas when she is present; Goewey comes to life and fills the space with her energy and passion for real, clean food. Although she will never admit it, she’s somewhat of a local celebrity on Kauai—she hugged more than a dozen friends passing by during our time together, each gushing about a favorite dish from her cookbook.

As she prepares her famous vegan mac-and-cheese, made “cheesy” by a creamy mockdairy sauce crafted from cashews and carrots, she fills me in on her latest cooking endeavors. She recently hosted her book launch for Divorce Your Diet at Café Gratitude in Venice Beach, California, and served a four-course vegan dinner, complete with a watermelon cake to match the book’s cover.

WHILE SHE SCOOPS CREAMY CACAO PUDDING TOPPED WITH HOMEMADE COCONUT WHIPPED CREAM AND LOCAL FLOWERS, SHE EXPRESSES HER ULTIMATE GOAL FOR HER READERS TO TAKE FULL ACCOUNTABILITY FOR THEIR HEALTH.

“Throughout the book, you will be learning about your body, how to create the foods you love with better ingredients, how to listen to your body when it inevitably falls in and out of health, and how to take care of yourself physically and mentally when it does. Even though it may sound like a lot, I’m going to show you how simple it can be! You can have your cake and eat it too.”

To connect with Hollan, follow along on Instagram @hollanhawaii, purchase her book Divorce Your Diet via Amazon, Barnes & Noble, or your local bookstore, and visit her website, HollanHawaii.com.

Tiki Time

Created so guests could escape from reality, The Daytrader Tiki Bar & Restaurant is a fresh face in Seaside, Florida. Delivering a Polynesian Coast meets the Gulf of Mexico experience, The Daytrader serves up colorful and creative dishes using locally sourced ingredients. Each cocktail, presented in quirky and distinctive glassware, promises to transport you to a tropical paradise. Chef and restaurateur Nikhil Abuvala, renowned proprietor of other local gems such as Roux 30a and Nanbu Noodle Bar, consistently ignites excitement with his culinary creations. Undoubtedly, he stands as one of the region’s most talented and sought-after chefs.

Featured in COOK: Cocktails. Cuisine. Culture. by VIE, The Daytrader Tiki Bar & Restaurant offers island-inspired cuisine and cocktails. Learn more at DaytraderTiki.com or follow on Instagram @daytradertiki.

Photo by Salar Abduaziz/ Miami Creative Agency, courtesy of The Daytrader

Voyager

Voyager

SEE THE WORLD

Vida Plena Hospitality Group prioritizes passion and heartfelt dedication over following fleeting trends or fads. They trust their instincts and do what feels right for their people and customers. To learn more about the Vida Plena group and its eleven restaurants (so far), visit Vida-Plena.com or @vidaplena.hospitality on Instagram.

In Lisbon’s Cais do Sodré, Vida Plena’s journey began with Café Janis, an inviting all-day café. Today, boasting eleven locations across Lisbon, including the restaurants Farès, Dallas, and Palma Cantina, Vida Plena Hospitality Group remains committed to fostering warmth and inclusivity. Their ethos revolves around creating a sense of home and belonging for staff and guests at every venue. Each one exudes unique charm, yet all share the goal of providing a blissful experience that makes every guest feel valued and welcomed. From sunrise to sunset, the company’s establishments serve as cherished gathering spots for locals and travelers alike, embodying the spirit of Lisbon’s vibrant hospitality scene.

Photo courtesy of Vida Plena Hospitality Group

WHERE EVERY BITE TELLS A STO rY

Seagrove Village MarketCafé Celebrates 75 Years

Story and photography courtesy of Hartley Restaurant Group

eagrove Village MarketCafé, a beloved staple along Florida’s Scenic Highway 30-A, proudly announces its seventyfifth anniversary this year. Since its beginnings in 1949, the café has been a cherished destination for locals and visitors alike, offering a taste of “Deep Fried Love” and a journey through seven and a half decades of memories.

C.H. McGee, known as “Cube,” laid the foundation for a beacon of community and the culinary scene in Seagrove Beach. His vision and appreciation for the Gulf-front land inspired the café’s inception, which started as a haven for travelers seeking necessities in a remote, untouched paradise. Throughout the years, Seagrove Village MarketCafé has evolved into a treasured tradition for generations of families. Ann and George Hartley, who purchased the restaurant in 1999, have lovingly preserved its legacy while infusing their passion and dedication into every aspect of its operation.

The Hartley family have been South Walton locals since 1997 when only around twenty full-time families with elementary school-aged children lived on 30-A. Just one street from the Hartleys’ home was the Seagrove Village MarketCafé. While the Hartley home was under construction, George would walk to the market and order a Coke. For months, he didn’t even realize it had a restaurant in the back. Over time, George became a regular in the market, always ordering his favorite shrimp po’boy. One afternoon, he overheard the current owner mention they were ready to retire. George replied, “How much do you want for it?” That one question led to a check and a handshake that would change the course of the Hartley family’s future and place them on a culinary journey that has transpired into a 30-A legacy.

“When Ann and I decided to purchase the MarketCafé in 1999, I honestly didn’t know the first thing about owning a restaurant. I just knew that if we had good food and served people with a smile, we could figure out all the rest,” says George. “Throughout the years, we have learned a lot of lessons and met some of the most sincere people. They started as customers and employees and have turned into family.”

This was the Hartley Restaurant Group’s first venture into the culinary scene on 30-A. Now, it is known for

numerous award-winning restaurants in South Walton, including George’s at Alys Beach, La Cocina, Surfing Deer, and, most recently, the opening of their newest establishment, Village Market at Watersound Town Center.

The menu at Village Market, rooted in Southern tradition, features signature dishes such as the iconic grouper sandwich, which Garden & Gun recognized in 2008 in a list of “100 Southern Foods You Must Try Before You Die.” Guests can also savor po’boy sandwiches, fresh salads, and fish tacos, each prepared with the same commitment to quality and flavor that has defined Seagrove Village MarketCafé for seventy-five years.

Above: Ann and George Hartley, founders of Hartley Restaurant Group and owners of Seagrove Village MarketCafé

Top and opposite: A vintage look at Seagrove Beach and the Seagrove Village Market with the founder, C.H. “Cube” McGee

eagrove Village MarketCafé holds a special place in our hearts,” says Ann Hartley. “Every season, we have ‘the love talk’ with our staff. We only get one shot to make a lasting impression on our guests, one meal to make it the best they’ve had all day, and one moment to show them all the love we can give. We’re honored to have the opportunity to carry on Cube’s legacy and share the love and spirit of Seagrove Beach with each and every guest.”

As part of the year-long anniversary celebration, Seagrove Village MarketCafé is introducing a limited-edition, outrageously large specialty sandwich, The Georgenormous Po’Boy. This creation features fried shrimp, oysters, grouper, andouille sausage, fried pickles, fried onions, hush puppies, and more, all nestled on a crusty twelve-inch roll with coleslaw, tartar sauce, and spicy remoulade—a true homage to the flavors of the restaurant. This po’boy is $99.00, and the cost includes an “I conquered the George-normous” T-shirt. Follow Seagrove Village MarketCafé’s social media profiles to watch the hilarious video series of individuals in the community trying their best to take on this monster sandwich of “Deep Fried Love!”

The Hartleys’ dedication to preserving cherished memories extends beyond the kitchen. Upon purchasing the restaurant, they unearthed hidden treasures, including a cookbook by Junie McGee, offering a glimpse into the café’s rich history and culinary heritage. In honor of the seventy-fifth anniversary, the cookbook has been reprinted, and three hundred copies will be available for purchase at the market, allowing guests to re-create beloved recipes at home.

At the heart of Seagrove Village MarketCafé’s anniversary is a newly unveiled mural paying homage to the area’s storied past and vibrant community spirit. Crafted by local artist Kate Balyaeva in collaboration with the Cultural Arts Alliance of Walton County (CAA), the mural serves as a visual journey through time, capturing the essence of Seagrove Beach’s history and natural beauty. The mural has become a hot spot for selfies and group photos, as it faces Highway 395, right along the bike path.

In addition to culinary delights, Seagrove Village MarketCafé offers an array of souvenirs, including classic Seagrove merchandise, ensuring visitors can take a piece of the beach home with them. Looking toward the future, Seagrove Village MarketCafé is excited to unveil new seventy-fifth-anniversary merchandise, further commemorating the café’s storied past and bright future. Locals can get a special red vintage keychain that will grant them different seasonal deals at Seagrove Village MarketCafé. This keychain is a way for the Hartley family to recognize their local customers while giving a nod to the restaurant’s history. Return out-of-towners and snowbirds can also get a white vintage keychain for their specials. During the 1950s, people who owned vacation homes in Seagrove would often store their house keys within a designated key box at the MarketCafé. This allowed homeowners to direct maintenance workers to swing by the café to retrieve their house keys when they were away. The original key box is still on display at the market today.

To give back to the community (and the marine habitat and Gulf fisheries) that have supported them for seventy-five years, Seagrove Village MarketCafé and the Hartley Restaurant Group have graciously sponsored one of this year’s juryselected sculptures for the Underwater Museum of Art (UMA), the USA’s first permanent underwater sculpture exhibition (established in 2018 by the CAA). The sculpture, Bubbly Barnacles by artist Donna Conklin King, consists of three large oblong asymmetrical forms with openings in the middle, stacked on top of one another to create more relief. Divers can shine a light into the barnacles at the sculpture’s base and may find some delightful surprises living or hiding inside. The deployment of sculptures as artificial reefs provides a source of biological replenishment and a protective marine habitat, strengthening our coastal ecosystem and creating unique ecotourism opportunities. Ann and George say, “Grouper has been real good to us. We figure, what better way to show our gratitude than helping to create a new marine habitat?”

For more information about Seagrove Village MarketCafé and Hartley Restaurant Group, please visit SeagroveVillageMarket.com or follow them on social media at @seagrovevillage.

The new Village Market at Watersound Town Center

A Culinary Legend and His Legacy

and arts education with a focus on life skills development.” Learn more about Emeril’s restaurants at EmerilsRestaurants.com or follow @emeril, @ejlagasse, and @emerils on Instagram.

“Since 1990, Emeril’s cuisine has been inspired by Louisiana heritage and has evolved through cultural and generational influences,” says renowned celebrity chef Emeril Lagasse, calling the current menu at his New Orleans flagship a refined and elegant approach to Louisiana cooking. “Now, more than ever, I am excited for the future of Emeril’s and proud that my son, E.J., has joined me as chef patron and taken the reins in the kitchen. E.J. is a risk-taker, and his passion for refinement is contagious. We have exciting things planned and are committed to improving our craft one dish, one experience, and one renovation at a time.”

Featured in COOK: Cocktails. Cuisine. Culture. by VIE, Emeril’s in New Orleans and Emeril’s Coastal in Grand Boulevard create incredible dishes and work with local nonprofits to better the lives of youth in their communities. The Emeril Lagasse Foundation’s mission is “to create opportunities to inspire, mentor, and enable youth to reach their full potential through culinary, nutrition,

Photo courtesy of Emeril’s

ndeed, the only one. “However in vogue Mexican food has become, there are no systems,” sighs Chef Roberto Santibañez of the astonishing fact that there is no academy of Mexican cooking in Mexico.

Like his countrymen winning awards far beyond their borders, Santibañez, who has three Mexican restaurants in New York City and three more in Washington DC, learned the basics at home. “I was raised by a family of gluttons,” he says, “who thought and talked constantly about food. It was an extended family who had breakfasts, lunches, and dinners together, and fortunately, they were very good cooks.”

One of his grandmothers came from Oaxaca and the other from Veracruz—“the best cook of all,” he says. He also remembers how his parents constantly packed him up to travel the country with them in search of regional delights. “My father would want to go to one state to taste some specialty someone had told him about and then another; we went all over the country to eat. There was a special beach outside Acapulco where someone would cook pescado a la talla—fish sliced open and spread with red adobo on one side and green adobo on the other. We would head south to eat that dish, head north to Monterrey or Saltillo for cabrito, and east to the Yucatan to eat cochinita pibil and relleno negro in Merida.”

In 1986, when his stepfather was commissioned to design a museum in Paris, Santibañez and his mother, an anthropologist and art historian, moved to join him for a couple of years, opening up the chance for the eighteen-year-old (whose best friend in Mexico City was French) to pursue formal training in the cooking career he had set his heart on. The school was not receptive to modern shortcuts. “Food processors were coming in, but we had no machines—we had to learn to do everything by hand.”

Fonda Restaurant is a modern Mexican concept by Chef Roberto Santibañez with NYC locations in Brooklyn, Tribeca, and Chelsea.

ut even as he was acquiring the skills to become a French fine dining chef while living in the swanky Wagram neighborhood of Paris, the young expat could not get the flavors of home out of his head. “I missed my grandma’s tamales, the tacos I enjoyed with my high school friends, the salsa that used to be on the table every day; we never had plain eggs in Mexico! It was always exciting when someone from the embassy occasionally brought us a taste of home.”

After returning to Mexico City with his two-year diploma from Le Cordon Bleu, Santibañez founded three critically acclaimed restaurants in spite of his unorthodox kitchen being considered “scandalous.” He says, “I’d mix fresh green and dried chiles in the same sauce or fill vol au vents—very French—with huitlacoche (corn fungus)—very Mexican—in a cream sauce. But eventually, the Mexican took over.” The exception to his never-ending love affair with Mexican food is The Grill, his American restaurant in Washington DC: “We make a great burger!” DC is also home to three branches of his Mi Vida restaurant, celebrating Mexican culture and evolution.

The legendary restaurateur Josefina Howard brought Santibañez to New York in 1996 to join her kitchen at Rosa Mexicano. “It was the first Mexican restaurant to open here with tablecloths, copper underplates, and linen napkins—an institution.” He rose to become Rosa’s culinary director. Still, he left in 2008, tired of overseeing what had become a nationwide behemoth with eighteen branches, and the following year, he branched out on his own with Fonda in Park Slope, Brooklyn. It is a success story that has spawned two more branches in Manhattan’s Chelsea

and Tribeca neighborhoods. We are chatting in the former, which fields a real party vibe with its busy bar, eye-popping art, and thumping music.

The music may not be folksy, but the menu is strong on rigorously authentic dishes like possibly the world’s best tortilla soup and a mole negro from Oaxaca, both made “religiously to tradition.” Given his creativity, there are also highly original dishes like duck in creamy habanero sauce. “We are always Mexican, but we are also contemporary,” the chef says.

Santibañez sees it as his mission to teach as well as fire up the stove; his cookbooks seek to share knowledge with outsiders who have not had the privilege of being steeped in the kitchen traditions of their mothers and grandmothers. They detail the processes involved in making salsas, adobos, and other fundamentals, setting down the basics in a way that has never been done before, like the intricacies of roasting different varieties of chiles. His first cookbook, Rosa’s New Mexican Table, was nominated for a James Beard Award, and his second, Truly Mexican, was named one of the year’s most notable cookbooks by The New York Times.

Opposite: Santibañez is also an avid art collector and is inspired by the creative works throughout all his restaurants and his home.

Left and below: At Fonda, “Santibañez blends care and authenticity with the creative urban flourishes that distinguish the food of his native Mexico City.”

At age sixty, Santibañez has absolutely no thoughts of retiring; with his mother still working at eighty-five and his gynecologist father having reached age ninetyfive, he makes light of the rigors of long hours traveling when not supervising the stoves. “I’m very hands-on; I have to be in the kitchen. But I do look after myself when I’m not in the restaurants. I bike, run, and make a lot of time for art.” He lives with his life and business partner of thirty-three years, Marco, in New York City’s financial district. “Within a couple of blocks, we have the ocean and the Hudson River meeting at the tip of Manhattan.” He also loves collecting art for his restaurant spaces as much as for his own home. “There is a clear connection between art and food,” he says, proud of following the same creative process in dreaming up dishes that a painter would use to figure out their next subject for a piece. “Painting and cooking are both forms of creative expression that have to be cultivated,” he says, clearly still dreaming of that fish dressed with adobo forming the green, white, and red of the Mexican flag, which lit up an Acapulco beach in the vacation dinners of his childhood.

To learn more, visit FondaRestaurant.com.

When life gives you lemons, grab the vodka and call your friends.

Petite pause

This page is from COOK: Cocktails. Cuisine. Culture. by VIE, our second luxury coffee-table book. It is now available for purchase at VIEMagazine.com/shop-vie.

CHEF’S CHOICE

Step into a world of culinary luxury crafted just for you. Immerse yourself in exquisite recipes designed to tantalize your palate, complemented by premium utensils and appliances emphasizing sophistication. Treat yourself to a refreshing selection of beverages perfect for accompanying your culinary creations. Elevate every dining experience to new heights with our selection, tailored to fulfill all tastes. This C’est la VIE collection is about culinary refinement, where every detail embodies the essence of living and dining well.

Beast Blender

TheBeast.com – $165 Spin

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BigSpoonRoasters.com – $16 Bigger

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Yuzuco

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Mixin’ It Up

copina

Savor the moments that take your breath away.

This beautiful scene occurred at Kaiya Beach Resort by the Gulf of Mexico when the traveling culinary event Outstanding in the Field partnered with Chef Phil McDonald of Black Bear Bread Co. to host a fantastic dinner in the sand. This page is from COOK: Cocktails. Cuisine. Culture. by VIE, our second luxury coffee-table book. It is now available for purchase at VIEMagazine.com/shop-vie.

Photo by Romona Robbins

Grand Boulevard Shopping Center, Sandestin

local delivery available

850-650-0106

roseandcoflowers.com

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Versace by Rothenthal Butterfly Garden Service Plate, 13 inch

CRESCENDO! 2024 BY SINFONIA GULF COAST

On March 1, 2024, Marisol and Tony Gullo, along with Stephanie and George Brannon, graciously hosted the Crescendo! Vintner Dinner for Sinfonia Gulf Coast orchestra at the Gullos’ home in the Churchill Oaks neighborhood of Santa Rosa Beach, Florida. As the sun set, chef/owner Nikhil Abuvala of Roux 30a teamed up with Kathi Cook, representative of VGS Chateau Potelle wine, to craft a perfectly curated menu, taking guests on an unforgettable culinary journey. Emporio Armani and Panerai watches joined to provide exclusive luxury shopping experiences for patrons. Bravo to Sinfonia for another beautiful evening!

Photography by Gerald F. Burwell

Chef Nikhil Abuvala

Wendy and Roy Sembera

Alden and Emeril Lagasse

Daphne and Tina Corr

Pavel Picado, Heavenly and Bill Dawson, Kathi Cook, Brian and Crystal Spencer, and Brian Pritchett

George and Stephanie Brannon

Marisol and Tony Gullo

Robert Bosse and Zach McCluskey

Welcome to The Henderson Beach Resort, a luxury property near the Gulf of Mexico in Destin, Florida, pushing the boundaries of dining experiences. This is not your typical sit-down dinner: this year-long series will feature intentionally crafted menus, ranging from themes like “Bubbles, Truffles, and Stars,” which will take place on The Henderson’s newly renovated rooftop. This unique dining experience will highlight extraordinary foie gras, caviar, and Dom Perignon as guests blissfully stargaze through telescopes.

For a complete list of dates and experiences for the 2024 Dinner Series, please visit HendersonBeachResort. com/events/henderson2024-dinner-series.

Photo courtesy of The Henderson

You’re invited on an epicurean journey to ignite the senses and cultivate connections.

"Our mission is to deliver an unbeatable personal training experience for all ages, skill levels, and goals in the comfort of your home, garage, driveway, or workplace. We bring all of the necessary equip ment to you!"

-Founder/CEO Zach Olstad Former Buffalo Bills Fullback

ACROSS

Solution on next page

COCKTAILS & CULTURE

BY MYLES MELLOR

1 One of the most famous Tiki drinks in the world (2 words)

4 How Bond likes his martinis

9 ___ Beam—an American brand of whiskey

10

_____ martini—cocktail with coffee

11 Cocktail made with piña colada, pineapple juice, and coconut rum

13 Cocktail that sounds really cold—one version is made from vodka and Pernod

16 Intelligence projects, abbr.

17 Alien who was too good for earth

18 Light blue, like a cocktail with vodka, grenadine, and curaçao liqueur

20 St Paul’s state, abbr.

21 Gala

22 Letters before an alias

25 Most well-known tequila cocktail in the world

29 Posh gentlemen’s wear

30 Staple cocktail at brunch (2 words)

33 Email subject line intro

34 Classic cocktail made with rye or bourbon (2 words)

DOWN

1 Cuba’s popular contribution to cocktail culture

2 Dip in a liquid

3 Cocktail made with prosecco, bitters, and soda water (goes with 8 Down)

5 Color

6 Some chocolates

7 Bismarck’s state, abbr.

8 See 3 Down

12 Raise

14 Get it wrong

15 Bombay Sapphire, e.g.

18 _ __ carte

19 Corn section

20 Got better with age

21 El ____, a tequila drink including black currant, lime, and ginger beer

23 First aid ___

24 Romanced

25 Means of communication

26 Piña colada ingredient

27 Ventilate

28

Lumberjack’s tool

31 Wheel of Fortune request (2 words)

32 Over there, for Shakespeare

Too much of anything is bad, but too much good whiskey is barely enough. “ ”

—Mark Twain

Passed Down to Be Passed Around

Featured in COOK: Cocktails. Cuisine. Culture. by VIE, Paul Sutton Bourbon uses local Alabama heirloom sweet corn and a sweet mash process instead of the usual sour mash. It is distilled in a traditional eighteen-inch column still and meticulously aged in number-fourcharred oak barrels to create a rich, handcrafted product. Learn more at PaulSuttonBourbon.com or follow on Instagram @paul_sutton_bourbon.

An ultrasmooth taste and family ties are the fuel that keeps Paul Sutton Bourbon growing strong. Produced in Danville, Kentucky, Paul Sutton Bourbon has been hailed as one of the best in its class since the inaugural bottled-in-bond, six-year-old, single barrel bourbon whiskey was released in 2021. This Kentucky bourbon originated from an Alabama family legacy of seven generations. R.M. Sutton (the grandfather of Paul Sutton Bourbon founder Myra Barginear, MD)—along with his grandfather, father, and brothers—used to distill bourbon as a hobby when he wasn’t taking care of his family, repairing shrimp boats, and training horses. Described as “pure goodness right from the get-go,” Grandpa Sutton’s exact mash recipe was unfortunately lost after he passed away—until Barginear and her husband, Paul Amrich, employed science to save it.

Photo courtesy of Paul Sutton Bourbon

Vibrant

To

Mehzcla means every person has a seat at the table.

DEMETRIUS FULLER, MUSIC & ARTISTIC DIRECTOR

YOUR SYMPHONY EXPERIENCE … REDEFINED

Saturday, May 18 | 7:30 PM

Destin-FWB Convention Center

TICKETS: FROM $30 PER PERSON

Featuring visually stunning imagery and groundbreaking special effects, this epic action-packed adventure pits man against prehistoric predators in the ultimate battle for survival. Sheer movie magic 65 million years in the making, bring the entire family to experience Jurassic Park in Concert as never before: projected in HD with Sinfonia Gulf Coast performing John Williams’ iconic score live to picture.

Welcome… to Jurassic Park in Concert!

Proceeds benefit Sinfonia Gulf Coast and its music education and community engagement initiatives throughout Northwest Florida.

PRESENTING SEASON SPONSOR:

PRESENTING CONCERTS SPONSOR:

PRESENTING MEDIA SPONSOR: CLASSICAL CONNECTIONS PRESENTING SPONSOR:

SCAN HERE TO BUY TICKETS

Box Office:

SinfoniaGulfCoast.org

850.460.8800

Y

S

S

Grape Expectations

Culinary delights are served daily at Vin’tij Food & Wine, a Northwest Florida favorite along the Gulf Coast in Miramar Beach. What started as a wine market and casual fine-dining café in 1998 has evolved into an all-day hot spot in the bustling Grand Boulevard Town Center, where it moved in 2018 and started a new chapter. Owners Todd and Sabrina Reber aim to create unique culinary experiences for all their customers, whether stopping in for lunch with the girls, a business meeting, a “Wine Down” happy hour, or an upscale dinner with family and friends. Congratulations to this local institution on twenty-five years in business!

Featured in COOK: Cocktails. Cuisine. Culture. by VIE, the Vin’tij kitchen and front-ofhouse teams know that customers expect casual excellence when they visit Vin’tij. Fine wine is always on hand, as are fresh fruit mimosas at brunch. Daily specials ensure the chance to try something new. Learn more at Vintij.com or follow on Instagram @vintijfoodandwine.

Photo by Romona Robbins

BEFORE YOU GO . . .

Half Shell Vodka, the unique paper-bottled spirit from Distillery 98, is proud to announce its latest initiative, “Sip for Sustainability,” a campaign dedicated to championing conservation efforts in honor of Earth Day. From April 1 to 22, 2024, every purchase of Half Shell Vodka at participating Northwest Florida liquor stores and the tasting room at Distillery 98 will contribute to planting a tree with the E.O. Wilson Biophilia Center, located within the pristine Nokuse Plantation in the Florida Panhandle. “We’re excited to partner with the E.O. Wilson Biophilia Center for ‘Sip for Sustainability,’” says Harrison Holditch, CEO and cofounder at Half Shell Vodka. “By planting trees with every bottle sold, we’re not only offering our customers premium craft spirits but also providing them with the opportunity to actively participate in preserving our environment.”

Photo courtesy of Half Shell Vodka