VIE Magazine May 2024

• Adjacent to Greenway Station retail center.

• Tranquil oasis backing state park with no rear neighbors.

• Elevator access to all 4 floors.

• Meticulously designed layout includes a spacious family room, den, and playroom.

• Rooftop deck with Gulf views

• Six bedrooms with en suite bathrooms, including a lavish primary suite.

• State-of-the-art kitchen with top-of-the-line appliances.

• Private pool area for seamless indoor-outdoor living.

a unique shopping experience on 30A

On the Cover

Fresh, local, and sustainable still define the Chef Jim Shirley Enterprises brand across all its South Walton, Florida, restaurants. Although native to Pensacola, Shirley’s family grew up traveling with his Navy pilot father, and the chef’s style draws inspiration from the New Ruralism movement, celebrating the proud farming history of the South and other traditionally rural areas to help create sustainable agriculture in today’s more urban society. He has traveled the globe to learn about sustainable farm-to-table techniques and gain inspiration for his food and beverage menus. Still, he explains, “A huge influence on my career as a chef and restaurateur came from both of my grandmothers, who were the quintessential Southern cooks.” Read on in our feature story on page 26!

Photo by Romona Robbins

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.

Photo by Paul Pryor

CEO/EDITOR-IN-CHIEF/CREATIVE DIRECTOR

LISA MARIE BURWELL

Lisa@VIEmagazine.com

FOUNDER / PUBLISHER

GERALD BURWELL

Gerald@VIEmagazine.com

JORDAN STAGGS

Jordan@VIEmagazine.com

MANAGING EDITOR

KELLY CURRY

Kelly@VIEmagazine.com

ASSISTANT EDITOR

HAILEY BETHKE

CONTRIBUTING WRITERS

SIMON BAJADA, ABIGAIL ABESAMIS DEMAREST, SARAH FREEMAN, ANTHEA GERRIE, PHOEBE LAPINE, MYLES MELLOR, CAROLYN O’NEIL, SUZANNE POLLAK, COLLEEN SACHS, CIARRA SILLER, XENIA TALIOTIS, MIKE WOLF

ART AND PHOTOGRAPHY

ART DIRECTOR

SALLY NEAL

Sally@VIEmagazine.com

ASSISTANT ART DIRECTOR

Jack Kirkendall

GRAPHIC DESIGNERS

ANNA SIMPSON

HANNAH VERMILLION

CONTRIBUTING PHOTOGRAPHERS

LAUREN ATHALIA, SIMON BAJADA, MICHAEL BOOINI, JULIAN BROAD, HUNTER BURGTORF, HADLEY CHILLURA, LIESA COLE, NOAH CUSTER, BROOKE DAINTY, HALEY HUNT DAVIS, KATIE DESANTIS, JACK GARDNER, CHRYSEIS GOLDEN, BRENNA KNEISS, JEFF LANDRETH, CARLO PIERONI, PAUL PRYOR, ROMONA ROBBINS, CIARRA SILLER, CHANDLER WILLIAMS, BOO MEDIA, EPIC PHOTO CO., MODUS PHOTOGRAPHY, SHUTTERSTOCK

ADVERTISING, SALES, AND MARKETING

DIRECTOR OF MARKETING

KELLY CURRY

Kelly@VIEmagazine.com

DIGITAL CONTENT DIRECTOR

McKenna Mears

McKenna@VIEmagazine.com

MARKETING COORDINATOR

HAILEY BETHKE

BRAND AMBASSADORS

LISA MARIE BURWELL

Lisa@VIEmagazine.com

MARTA RATA

Marta@VIEmagazine.com

A LIFE Is GOOD Bon appétit!

s a young child, I would watch my mother watch The French Chef, a cooking show hosted by the legendary Julia Child. It was produced and broadcast at WGBH, the public television station in my hometown of Boston. As an American chef, author, and television personality, Julia had enthusiasm, a distinctive accent, and a love of using copious amounts of butter while she taught viewers how to cook delicious, easy French meals. She would close her show with, “This is Julia Child. Bon appétit!” in a lyrical speech pattern described as a mid-Atlantic accent she developed while attending Smith College in Northampton, Massachusetts.

Bon appétit simply means “enjoy your meal,” and it’s so important to do just that. Enjoy the time of peace, nourishment, and, if you’re lucky, good conversation. Julia fell in love with French cooking when her husband joined the United States Information Agency and was assigned to the embassy in Paris in 1949. Julia enrolled in French cooking classes at Le Cordon Bleu, then brought French cuisine to the American public in 1961 with her debut book, Mastering the Art of French Cooking, which preceded her television show. The cookbook was a New York Times Best Seller, met with rave reviews, and a quote by James Beard about it—“I only wish that I had written it myself”—spoke volumes. He had published twenty books on cooking by then and started the James Beard Foundation, a nonprofit organization whose mission is to celebrate, support, and elevate the people behind America’s food culture. Many know the coveted James Beard Awards as a standard of good food anchored in talent, equity, and sustainability.

Julia Child is credited with changing how Americans cooked and, to some degree, viewed food forever, ushering in the celebrity chef craze that shows no signs of slowing down. This is a great segue to mention the next great chef to emerge in pop culture— Emeril. Emeril Lagasse became a household name in the 1990s and remains a prolific chef, restaurateur, cookbook author, TV host, culinary genius, and disruptor, doing things differently as he grows his empire.

A multiple James Beard Award recipient, Emeril is known for his mastery of Creole and Cajun cuisine, which inspired the development of his “New New Orleans” style. He has hosted over two thousand episodes on the Food Network and was a food correspondent for ABC’s Good Morning America, appeared as a guest judge in four seasons of Bravo’s Top Chef, served as cohost for TNT’s first cooking series, On the Menu, and appeared on multiple episodes of Rachael Ray In 2016, Amazon launched an original series called Eat the World with Emeril Lagasse, and the Cooking Channel aired five seasons of Emeril’s Florida

I am lucky to know Emeril and his family, including his son, Chef E.J. Lagasse. After reimagining and renovating their landmark restaurant in New Orleans last summer, E.J. now helms the kitchen as chef patron of one of the finest restaurants I’ve ever dined in—on so many levels. Recently, members of VIE’s team and friend and longtime advertiser Susan Lovelace, owner of Lovelace Interiors, had dinner there while we were on assignment for an upcoming article on Susan and her legacy. To say the meal did not disappoint is an understatement. We were speechless over what I call “new food”—what I mean by that is food that tastes out-of-this-world good! Chef E.J. curates an elevated menu in a sophisticated but comfortable setting that makes you want to go out to dinner again in a big way. Dining room guests choose from two sevencourse tasting menus: the Classics, featuring Emeril’s favorites from its thirty-four-year history, and the Seasonal menu of E.J.’s latest creations. It’s a dining event. Don’t walk; run to experience a new level of dining at Emeril’s New Orleans, and check out Emeril on VIE Speaks: Conversations with Heart & Soul podcast, available on YouTube and all listening platforms!

As a self-described Francophile since childhood, I have an affinity for all things French and wanted to name this culinary-focused issue Bon Appétit. Its cover star is the legendary Chef Jim Shirley, whose South Walton, Florida, restaurants are unforgettable. He and his team continue to open fantastic concepts with creative menus and events, including the latest, 87 Central Square in Seaside. In good company with the celebrity chefs listed above, Jim has authored multiple food columns, released a cookbook, appeared on television, and cooked at the James Beard House numerous times. Catch my interview with Jim on VIE Speaks podcast and read all about it in our feature story, “Southern Man Cooks: The Evolution of Chef Jim Shirley” by Jordan Staggs.

And, in case you didn’t know, VIE, when translated from French, means “life,” which is what we aim to celebrate! And so the story continues . . .

—To Life!

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

Above: Kelly Curry, Jordan Staggs, Lisa Marie Burwell, and Susan Lovelace with Chef Patron E.J. Lagasse on a special backstage look at the kitchen of the newly reimagined Emeril’s restaurant in New Orleans. Look for more in an upcoming issue and our luxury coffee-table book, COOK: Cocktails. Cuisine. Culture. by VIE.

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:

WHAT

IS ONE GASTRONOMIC REGION OR CITY THAT YOU HAVE EXPLORED AND FALLEN IN LOVE WITH?

Cocktail Enthusiast, Vermouth Maker & Cookbook Author

@mikewolf_gardentoglass

When I visited Lisbon, Portugal, it felt like walking around inside some fantastical reimagination of a city. It was the kind of place I’d always wanted to exist but had never seen before. The beautiful buildings, murals, and subway stations wrapped in centuries-old tiles with fascinating designs completely blew me away. The trolley cars weave in and out of the hilled city, and in some public parks, you can walk up to a vending machine and get a glass of wine. How classy is that? Many of the tasty dishes I had at local bars and restaurants were simple, freshly prepared, and very affordable. The fish is so fresh it’s almost buttery, and the wine is plentiful, light, and delicious.

PHOEBE LAPINE

Gluten-Free Chef, Food Blogger & Cookbook Author @phoebelapine

I studied abroad in Rome and instantly fell hard for the rustic, accessible regional fare. I think the biggest culinary gems are places where you can enjoy the food on a shoestring budget. I lived life like a roving picnic, buying just as much pizza al taglio as I could afford or a heel of pizza bianca to pair with the cheapest tomato and hunk of mozzarella from the grocery store—both of which were still better than anything I’d ever tasted back home.

Cookbook Author & Photographer

@simonbajada

I photographed and wrote about the historical café culture of Turin in Piedmont, Italy. Hazelnuts, chocolate, and coffee are exceptional in this region and are products I dearly love. I was exposed to Piedmontese classics such as vitello tonnato and bagna càuda. It took me back to when I worked in a restaurant in Melbourne, Australia, specializing in

Northern Italian dishes. The trip reignited my love for this cuisine, where Italy, France, and the Alps blur. Turin is an overlooked city with a rich history and exceptional dining, and I long to return. I recommend it to anyone interested in food.

KATHY D’AGOSTINO

Owner of Chocolatá Birmingham @chocolata_bham

I had the opportunity to work in Japan at the age of nineteen and ended up living in Tokyo, Osaka, and Kobe for almost two years. It was my first time abroad and an incredible experience to be immersed in such a deeply rooted culture at such a young and impressionable age. Besides the language and etiquette of the people, the food itself was a whole new world to me. Having grown up with a mother who made very traditional dishes, everything was a new culinary experience! I was working as a model, so I was fortunate to be treated to wonderful fine dining with clients. But even the street food and the little sushi and ramen shops I stumbled upon were some of the most memorable meals. The Japanese take great pride in everything they do and deeply respect tradition, which is reflected in their food. The cuisine is fresh and diverse, and the attention to detail greatly impacted me—even a simple bento box was a piece of art. I long to return someday and experience this culture and its food as an adult with more appreciation for the art of cooking. I would recommend traveling to this country for many reasons, especially for anyone looking for a truly authentic food experience. The only things I was not impressed with were the sweets and desserts, so my sweet mom would send me chocolate from the shop I worked at before I left home!

SIMON BAJADA

MIKE WOLF

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!

@lisamburwell It’s hard to be impressed beyond your wildest expectations, but that’s exactly what @emerils and @ejlagasse bring to the table— literally. The newly imagined Emeril’s in New Orleans left us speechless and full, but not too full. It’s new food, different and delicious with every bite. A 21-year-old master chef is unheard of, but EJ, son of culinary royalty @emeril, is making waves. Thank you for the experience of a lifetime.

@juliakatesanjuan On set from earlier this week! Proud of this man and can’t wait to share some of E. F. San Juan’s cutting-edge projects in conjunction with Alys Beach this year. Working alongside talented architects, designers, and masters of craft, E. F. San Juan recently wrapped up a feature showcasing ZUMA Wellness, an innovative, state-ofthe-art facility nestled in Alys Beach.

@viebookclub A #throwback from @viemagazine’s July 2023 Issue! Discover your next read within this vibrant stack of contemporary novels, brought to life in an enchanting illustration by the talented artist and book lover @jane_mount.

@jordanlstaggs Thanks @viemagazine @lisamburwell @susan_lovelace_asid_ncidq and @wheelsup for a great quick trip to the Big Easy to photograph a beautiful home for @lovelaceinteriors, check out the new menu and look at @emerils with Chef @ejlagasse, and stay at the @old77_hotel! Look for stories coming in VIE magazine!

@mck6nna At the pool. Look for @monasterosantarosa in an upcoming issue of VIE. Ciao!

@johnnyoceanphotography Just dreaming of shooting fashion underwater. Sneak peek of an upcoming show at @artelpensacola in The Vault—May 14–June 21, reception May 16 from 4–7 p.m. UW model @avery_velarde_ and vintage silk shirt @versace. DM for info or visit JohnnyOceanPhotography.com.

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

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Bon appétit!

THE ESSENCE OF LIFE

The silversmiths of the modern era, the artisans at Parisian brand Christofle know how to effortlessly elevate your tableware with style and grace. Established in 1830, Christofle works with seasoned craftsmen who take pride in creating exceptional flatware, dinnerware, home decor, and jewelry. Each piece is shaped by hand using age-old trades of spinning, embossing, carving, and engraving. This year, the brand has teamed up with Rolland Garros, also known as the French Open, to create a truly memorable and unique campaign. Paying homage to the temple of French tennis, Christofle has hand-selected its bestselling MOOD flatware sets to be sold as a limited-edition collection; each set includes a lacquered display case in a rich terracotta color after the famed clay courts. Sure to impress at your next soiree, this exclusive collection was formally introduced as the official flatware of the French Open’s VIP dining venues.

variations of the collection are offered, ranging from espresso spoons to a complete twenty-fourpiece silver-plated silverware set to meet the needs of any celebration. Please head to Christofle.com for more details and the full price list.

Photo courtesy of Christofle

The Evolution of Chef Jim Shirley

By Jordan Staggs

Bon

hen Jim Shirley started his career in the culinary industry, he set out to share the recipes and Southern hospitality he had loved from growing up helping his grandmothers in the kitchen. As the son of a Navy pilot, he has also been greatly influenced by traveling while growing up, such as being stationed in Iceland and traveling throughout Europe, chatting with the fish-and-chips purveyors of London, or gaining knowledge through his father’s time spent in Vietnam.

That worldly perspective has continually inspired the chef and restaurateur, along with his skilled culinary and hospitality teams, at his seven current establishments in the South Walton area of Florida’s Gulf Coast and the three establishments under his

co-owned Great Southern Restaurants group in Pensacola. Still, his commitment to the Southern concepts of comfort food, welcoming guests as family, and sourcing fresh, local ingredients whenever possible has been the crux of Jim Shirley Enterprises since he opened his first restaurant in 1995.

“I started with those things—those family experiences in the South—and then all the other little pieces of my knowledge came from working and training with other chefs, whether it was a French chef in Macon, Georgia, or Jim McManus back in the ’80s at Jubilee Oyster Bar in Pensacola,” Jim says.

“For developing international dishes, I try to find somebody’s grandmother to learn from. Somebody’s grandmother knows how to cook it, and that’s how you find the true recipes.”

page and opposite: Chef Jim Shirley at Farm & Fire Photos by Romona Robbins

Bon appétit!

xpanding his influence as an educator and pioneer of the farm-to-table movement in Northwest Florida was a natural step following his establishment as a chef and restaurateur.

“We’d done well in Pensacola and helped build a lot there. I was fortunate to be there at the right time when there was so much growth in the restaurant scene,” Jim recalls. “I was also involved with the Southern Foodways Alliance and trying to build the farm-to-table movement here. I had all these great seeds for produce that needed to be grown in Escambia and Santa Rosa Counties. I gave them to all the farmers, but they all grew squash and zucchini instead of the variety of items needed to sustain restaurants in the area, so they all ended up with a huge surplus of produce at the end of the season, and it just went to waste. It was a challenge to get people to see the value in what we were trying to do.”

Luckily, Jim wasn’t alone in his belief that Northwest Florida could do better. His mission to create great culinary experiences in the area and to build the state’s reputation for quality food, responsible restaurant and farming practices, and support for hospitality workers is ongoing, with support from his staff and from friends like Dr. Ken Ford, who happened to be Jim’s neighbor back in Pensacola during those early restaurant years.

“Dr. Ken Ford runs the Institute for Human and Machine Cognition,” Jim explains. “He’s also considered a world-renowned culinary doctor—he was one of the heads at NASA, a head of the National Science Foundation, one of the ‘kings of Antarctica’—and he is a super foodie. John T. Edge was hired by Bon Appétit to follow him around and write about what he was eating. And Ken was coaching me through a lot of things back then with food; he was a James Beard judge, as well. I could call him up from anywhere in the world like, ‘Hey, I’m in Paris.’ And he’d say, ‘Go here, look for this guy—the bald bartender—order this, order that.’ Or ‘Sit here, get the ten-course menu.’ He was invaluable in providing advice on what I should eat in any given city.” From Le Bernardin in New York to L’Atelier Robuchon in Paris, Jim says those “perfect” meal experiences were some of the best educational tools he could have as a chef and restaurant owner.

Making the move from his first few restaurants in Pensacola to opening his iconic eateries in Walton County, about fifty miles east, also involved a trip with Dr. Ken Ford and Robert Davis, the confounded and visionary of Seaside, Florida, and founder of the Seaside Institute, which aims to improve lifestyles through forward-thinking town planning, community programming, and innovation.

“I had invited Robert to an event in Pensacola and we started talking about the struggle I was having with the farmers,” Jim explains. “Through the Seaside

Institute and the Pienza program they were doing, he invited me to a charette with Alice Waters, who started the farm-to-table part of Chez Panisse in California. Going on that trip was great for me and others from our area because you could look out the window and see all the white cows and the goats in the fields and know that when you looked down at your plate, you’d see the direct result of that farm-to-table movement and how it works. And from sharing that experience, I got to know Robert Davis better, and he offered me the spot in Seaside for the Great Southern Café.”

Chef Jim Shirley blends worldly influences, Southern favorites, and fresh Gulf seafood at his restaurants in South Walton, Florida.

Photos by Romona Robbins.

Opposite top left: A delicious cocktail lineup at Great Southern Café

Photo by Chryseis Golden.

he landmark restaurant in Seaside’s Central Square boasts a beloved menu of Southern staples for breakfast, lunch, and dinner, plus an irresistible lineup of cocktails and—as even some locals might not know—an extensive award-winning wine list that has garnered the restaurant the coveted Wine Spectator Award of Excellence for the past decade. (The Jim Shirley team frequently travels to renowned wine regions around the globe to expand their knowledge and portfolio.) Shirley’s signature Great Southern Café dish, Grits à Ya Ya, is celebrated nationwide. The dish was named “The best Southern dish in Florida” by Florida Travel and Life magazine. It was also chosen by Congressman Jeff Miller (then a Florida state representative) to take to Washington, D.C., for A Taste of the South, an event held on Capitol Hill for over a thousand dignitaries.

His other restaurants in Walton County include the trendy frozen beverage bar, b.f.f., which is “lovingly attached” to Great Southern, while just off the patio, The C-Bar is an upcycled shipping container bar that provides an excellent gathering spot for locals and visitors alike to “unpack happiness.” There, they can enjoy the signature drinks and exceptional wine and beer list of Great Southern Café coupled with the new, exciting food menu from Shirley’s latest endeavor, 87 Central Square wine bar. The Meltdown on 30A is another Seaside favorite, which serves gourmet grilled cheese from one of the town’s iconic Airstream trailers. A few miles northwest on the shores of the Choctawhatchee Bay, beautiful views and great epicurean offerings abound at The Bay restaurant, which just celebrated its tenth anniversary. Across Highway 331, with an equally stunning view of the water, North Beach Social is a casual dining-and-drinks destination hosting some of South Walton’s best live music events weekly, along with larger functions. Upstairs, its sister restaurant, Farm & Fire, brings in the international flair with a menu boasting everything from sushi to pizza and fresh Gulf seafood, along with a rotation of seasonal specials and incredible craft cocktails.

The iconic Great Southern Café in Seaside, Florida, is a repeat stop for many visitors and a favorite hangout among locals.

Photos by Chryseis Golden

A deluge of awards for all his restaurants has followed suit since Jim began, along with his notoriety as a culinary leader in the South. From his former cooking show on local television and “Good Grits!” column in the Pensacola News Journal to his Good Grits! Southern Boy Cooks cookbook, his stint as the president of Florida Restaurants and Lodging Association, and his support of tourism in the Southeastern US and Florida, it’s clear that Chef Shirley’s career will have a lasting impact on the culinary and hospitality industries in Florida and beyond. He is one of a select few chefs chosen to cook at the prestigious James Beard House in New York—an honor he has held six times. In 2022, his team traveled to the Food Network New York City Wine and Food Festival to compete and represent South Walton, Florida. Jim has also received the prestigious Van Ness Butler Jr. Hospitality Award, the 2020 Shining Example Award—Epicurean Partner from the Southeast Tourism Society, and the Torch Award from the Florida Restaurant & Lodging Show for his outstanding knowledge and leadership, philanthropic and community efforts, and extraordinary talent, innovation, and inspiration.

“I like to do new things, and I’m always looking for something else to do,” he explains. “I love Great Southern Café and Grits à Ya Ya, but I’ve been cooking it since 1998—I’ve got it down. So I’m always looking for what else we’re going to do, and it usually starts by playing around with a certain dish or idea.”

Jim says Farm & Fire is an excellent place for experimenting with new menu items. “It’s been a lot of fun. It’s a crowd favorite, and we’ve gotten to do a lot of cool things there. I’ve managed to put restaurants in three of the only old buildings left in South Walton, so they have so much character. It’s a great way to hold onto some of the area’s culture and celebrate that.”

visiting Seaside and offer the local community a welcoming retreat,” says Jim. “We’re eager to bring people together in celebration of food and drink, including our famous seafood paella.”

If you’re not hungry yet, rest assured there’s more to come from Chef Jim Shirley and his team, which includes many members who have been with the company for five, ten, fifteen years, or more. “Your crew will make all the difference in this business,” Jim insists. “If you don’t have a great crew and they’re not all in, you’re not going to make it.”

It has also become a true family affair as Jim’s daughter, Maidson Shirley, recently stepped into the position of vice president, and Jon Shirley, Jim’s brother, was named chief operating officer earlier this year.

And, as a true entrepreneur, he’s far from finished building his legacy.

Celebration is precisely what Jim’s latest endeavor, 87 Central Square, is all about. In creating a new gathering spot in Seaside perfect for special events, everyday dining, and indulging in fine wine, beer, and craft cocktails, this destination fills a niche for an outdoor casual venue with award-winning food and one of the most robust wine lists on 30-A. The menu is led by a thoughtfully curated drink selection along with sushi, tapas, and more, paying homage to Chef Jim Shirley’s classics and embracing beloved “happy hour” dishes from around the world. “With 87 Central Square, we aim to provide a much-needed escape for adults

After growing up along the Gulf Coast and helping out at her father’s restaurants—she was even the first hostess and food runner at Great Southern Café—Madison moved west, most recently living in Oregon for several years before she returned to South Walton in 2021. Having worked in marketing for Adobe, Nest (whose parent company is Google), and the craft beer industry on the West Coast, Madison combines her love of both industries to bring a fresh, modern perspective to storytelling for the company. She also shares Jim’s deep passion for all things food and a drive to educate consumers on interesting flavors and techniques, sustainable ingredient harvesting and sourcing, and the best environmental and health-conscious practices in every aspect of the business.

With a rich background in the culinary sector mirroring that of his brother, Jon Shirley boasts a remarkable twenty-five-year career at Sysco, including ten years at the corporate offices in Houston. Jon was pivotal in overseeing the seafood sustainability program, collaborating closely with esteemed organizations such as the World Wildlife Federation, Best Aquaculture Practices, the Marine Stewardship Council, and Monterey Bay Aquarium. His corporate social responsibility contributions extended to the development of Sysco’s Animal Welfare Program, assuring Sysco conducts business only with suppliers committed to the ethical treatment of livestock animals. Later, Jon transitioned to category commercialization, where he collaborated on end-to-end product development and played a key role in digital readiness initiatives.

The family doesn’t end with the Shirleys.

“Our team members are like family”.

ou have a family of origin and a family of choice, and I’m fortunate to be a part of both the Shirley family and the family they’ve built at Jim Shirley Enterprises,” shares Jon. “My focus is on maintaining relentless hospitality and developing our people professionally and personally.”

The family doesn’t end with the Shirleys. “Our team members are like family,” Madison says. “Several of them have been here for years and helped shape our Chef Jim Shirley restaurants, story, menus, and legacy for hospitality. We also love it when families visit our restaurants, whether they stop by for brunch at Great Southern Café or spend an afternoon playing on the beach and having a great meal at The Bay or North Beach Social.”

There’s no doubt more excitement coming from the Chef Jim Shirley team this year, whether that’s new restaurant concepts in South Walton, events for locals and visitors year-round, or new food and drink items at your favorite hot spots. It’s safe to say Jim and his crew never experience a dull moment—something he says keeps the business fun but can also be stressful. Expounding on the need for a great team and advice for young chefs and restaurateurs who wish to gain traction in the culinary industry, he says, “It’s a lot of work, and you’d better love it. Do your homework, put together a great team, and remember to count your beans!”

Visit ChefJimShirley.com to learn more and explore all his restaurants, or head to @chefjimshirley on Instagram for the latest news.

You can also catch VIE editor-in-chief Lisa Marie Burwell’s interview with Chef Jim Shirley on VIE Speaks: Conversations with Heart & Soul podcast at VIEmagazine.com/vie-speaks-conversations-with-heart-soul-podcast, YouTube, or wherever you listen to your favorite podcasts!

Sushi at 87 Central Square

Photo by Hunter Burgtorf

Madison and Jim Shirley at the Grand Opening of 87 Central Square in Seaside

Photo by Chryseis Golden

The Mandito

By Elliot Fullerton

2 oz Reposado tequila

.5 oz hand-squeezed mandarin orange juice

1.5 oz lime

Splash of nectar of agave

Chopped Fresno peppers

Tajin and salt rim

Served smoked

The mixologists of Farm & Fire in South Walton, Florida, have tested their mettle to create the best spring and summer cocktails, and the four winners are now on the menu! Get a sneak peek or learn how to make these colorful libations at home as we spotlight the F&F bar staff and their latest mixes.

Smoky Cocchi

By Desirae Golden

.5 oz Ilegal Mezcal

2 oz Cocchi Americano

.5 oz Giffard Pamplemousse

.5 oz Lemon Juice

Dash of Angostura bitters

Dash of Fee Brothers Grapefruit bitters

Yellow Fly Martini

By Chryseis Golden

1.5 oz Grey Goose vodka

.5 oz St. Germain

.75 oz Lemon Juice

.5 oz Fresno Chile syrup

Mercury Retrograde

By Kristen Tracey

1 oz Bar Hill Gin

.5 oz Heirloom Genepy

.5 oz Lemon Juice

.5 oz Egg White

.5 oz house-made Grenadine

Photos by Hunter Burgtorf

Pear Lychee Martini

Ingredients

FOR THE LYCHEE SIMPLE SYRUP

• 6 lychees, peeled

• 1 cup granulated sugar

• 1 cup water

FOR THE COCKTAIL

• 2 ounces pear vodka

• 1 ounce sparkling wine

• ½ ounce lychee liqueur

• ¼ ounce lychee simple syrup (directions follow)

• ¼ ounce freshly squeezed lemon juice

• Dehydrated lemon slice, for garnish

Visit the cocktail lounge at Bijoux in Miramar Beach, Florida, for this and other irresistible craft beverages. See many more recipes from mixologists around the Northwest Florida coastal communities in our latest coffee-table book, COOK. Cocktails. Cuisine. Culture. byVIE, now available at VIEmagazine.com/shop-vie.

Love,VIE xo

Directions

FOR THE LYCHEE SIMPLE SYRUP: Muddle or smash lychees and set to the side. Add the water and sugar to a saucepan. Bring to a simmer over medium heat. Add in the lychees and stir, pressing lightly on the fruit. Let the syrup reduce and thicken, then take it off the heat. Let the syrup cool. Once cooled, place the syrup in the fridge for 1 hour to let the flavor from the lychees permeate the syrup. Pour the lychee syrup through a sieve to strain.

FOR THE COCKTAIL: In a cocktail shaker, add pear vodka, lychee liqueur, lychee simple syrup, and lemon juice. Add ice. Shake well and strain into a cold martini glass. Top with sparkling wine. Set the dehydrated lemon slice right on top to finish.

Photo by Romona Robbins

Ravioli FROM REAL ESTATE

By ABIGAIL ABESAMIS

DEMAREST

Photography by CHRYSEIS GOLDEN

Chef

WILLIAM FARRINGTON

has turned a lifelong passion for food into an American omakase experience on Florida’s Gulf Coast.

Walking into M&P restaurant in Santa Rosa Beach, Florida, is like stepping back in time, specifically into an early twentieth-century Pullman train car, complete with green velvet chairs, gold accents, and vintage glassware. Orchestra soundtracks to iconic American films, from Star Wars to Superman, play overhead as diners make their way into the restaurant.

William Farrington’s chef origin story goes back to when he was a kid, coming home from school to watch Julia Child (of The French Chef) and Martin Yan (of Yan Can Cook) on PBS. “I didn’t do a lot of cooking when I was growing up, but I always liked food, and I liked to eat really good food,” Farrington tells VIE. He recounted a time when, as a young child, he loaded up his plate with escargot at a buffet.

His home cooking journey began at age twenty-one when he came home from college after his mother passed away. “My dad didn’t have a lot of food in the house—it was mostly just Cheetos and Stouffer’s—so we went out to dinner a lot that summer.” Farrington finally decided he wanted to enjoy a home-cooked meal with his dad and learned to make seared tuna, mashed potatoes, roasted asparagus, and a balsamic reduction. They both enjoyed the meal and the experience, so Farrington learned how to make another one, and his passion and skills grew from there. “For me, that’s really what food is about,” he says. “I love eating and I love feeding people, but I really

Chef William Farrington and his wife, Elizabeth, owners of Farrington Foods and M&P restaurant in Santa Rosa Beach, Florida

like what it does and how it brings people together at a table, especially in today’s world where everyone is glued to their phones. It’s those moments that I find the most exciting: people coming together over a meal, talking about it, and that leading to other conversations. I feel like those moments are more fleeting nowadays.”

But Farrington’s career in food didn’t take off immediately. After college, he became a real estate broker, and his deep dives into food science and history and kitchen experiments were relegated to his spare time. “Real estate was always just a job; it was a good living, but it was never anything I was excited about doing when I woke up in the morning,” he shares. “It got to the point where instead of wanting to go to work, I wanted to go home and use different salt mixes on the whole sides of pig I had in my fridge and see how it would cure, or smoke it at different temperatures. It was then that I decided, ‘If you’re ever gonna do it, you’d better do it now.’”

So he quit his job and dropped everything to attend the Culinary Institute of America in Napa Valley and started washing dishes at restaurants until they let him cook on the line. “Most people get into food at a really young age, and I was doing it at twenty-eight, washing dishes just to get into a kitchen,” he says. “But I loved it, I loved the pace of it, and I knew I was going to keep showing up until they put a pan in my hand and taught me something else. I was there to learn as much as I could as fast as I could since I was already getting a late start.”

Working OAK at Fourteenth in Boulder, Colorado, was a particularly formative experience and where Farrington said he went from being a really good line cook to someone who could run his own business. “OAK at Fourteenth is where I got my ‘MBA’ in how to run a restaurant,” he says. The restaurant’s everything-from-scratch ethos and incorporating an impressive amount of techniques into each dish were things he took into his first-ever restaurant concept, M&P.

M&P, a tongue-in-cheek play on “meat and potatoes,” is a celebration of American cuisine (from standout ingredients to Farrington’s favorite dishes), presented in a tasting menu format that he describes as “American omakase.” Taking inspiration from the Japanese phrase and dining style meaning “I’ll leave it up to you,” Farrington serves course after course without diners knowing what comes next. Each night, he takes guests on a tour of Americana, serving elevated twists on comfort food classics.

Chef Farrington’s omakase-style menu, featuring classic American cuisine with flair, leads the intimate dining experience at M&P each night.

M&P, a tongue-in-cheek play on ‘meat and potatoes,’ is a celebration of American cuisine, presented in a tasting menu format that he describes as ‘American omakase.’

The menu changes at Farrington’s whims, and he uses creativity as his compass. However, one dish that has endured since the restaurant’s soft opening at the beginning of 2024 is his signature tater tots, which he served at the Seaside Farmers Market when he first moved to town during the pandemic. At M&P, they’re fried to perfection, topped with chive crème fraîche and Marshallberg Farm Osetra caviar, and paired with a Champagne shooter to round out the elevated brunch theme of the first course. When introducing the dish to the dining room, Farrington notes the North Carolina-based farm is one of the only American farms employing the proper aquaculture to be classified as royal caviar. As each course comes out, Farrington paints a picture of the standout producers and childhood memories that make each dish special—anecdotes that enhance the flavor of each bite.

Every dish that comes out of the M&P kitchen is familiar yet elevated, from caviar-topped tater tots to ravioli en brodo (highlighting Mangalitsa pig) featuring a homemade broth that takes days to make. Every component of each dish, from the pasta dough to the salted caramel gelato, is made from scratch by Farrington. He preps, cooks, and plates all the dishes every night and somehow still has time to tell a story about each one as it’s served. Perhaps his most superhuman feat is that he does it all seemingly without breaking a sweat and appears totally at ease throughout service, from the minute he welcomes guests to the dining room to thanking them on their way out. Farrington’s passion for food is apparent in how he talks about it and the dishes he creates. A meal at M&P is full of those rare moments he speaks so fondly of: human connection over a shared experience—delicious food full of heart, soul, and flavor.

To learn more about M&P and Chef Farrington, visit FarringtonFoods.com.

I drink to make other people more interesting.

—ERNEST HEMINGWAY

LPM Restaurant & Bar, the internationally acclaimed French Riviera-inspired restaurant, is delighted to announce the launch of its tenth worldwide restaurant in Mykonos this summer. Located in Mykonos Town, known for its vibrant and dynamic dining and nightlife scene on the Greek Isle, LPM’s latest outpost will be the group’s first restaurant entirely outdoors. The impressive al fresco space will offer poolside dining and stunning, uninterrupted panoramic views of the island and the Aegean Sea.

Set to launch in June 2024 and located in the Anandes Hotel, a new luxury boutique hotel, LPM Mykonos will see LPM moving closer to its Mediterranean roots by transporting diners to the Cote d’Azur through its clean, light dishes, expertly crafted cocktails, and extensive rosé wine list, all perfect for whiling away a summer’s evening.

Visit LPMrestaurants.com and follow on Instagram @lpmrestaurants for locations and more news.

It’s our favorite time of year. The days are longer, the air is warmer, and there are endless opportunities to incorporate vibrant seasonal produce into your culinary endeavors. We called upon some of our favorite culinary creatives to share their tried-and-true spring and summer recipes to brighten any table spread. From dinner parties to family gatherings, these recipes are a true embodiment of the zest for life. Be sure to follow these chefs on social media and tag us @viemagazine when cooking up the following delights in your kitchen. Bon appétit!

Savoring Springtime Recipes for Your Next Soirée

Bon appétit!

Clams with Saffron and Fennel (GANDOFFLI, zAGhFRAN, BUzBIEz)

Recipe and photography by Simon Bajada

Preparation:

Serves 4

10 minutes

Cooking: 15 minutes

Simon Bajada is an Australian photographer and cookbook author living in Stockholm, Sweden. He has authored four cookbooks inspired by his worldly travels, focusing on Nordic, Baltic, and Maltese cuisine. The recipe below is just one example of his global palate, excerpted from his most recent culinary guide, Malta: Mediterranean Recipes from The Islands. Bajada’s passion for documenting gastronomic culture from around the world shines through his stunning photography, whether capturing kissel (a sweet soup made from rhubarb) in Estonia or a seafood spread on the coast of Portugal. Follow him at @simonbajada and SimonBajada.com.

Excerpted with permission from Malta by Simon Bajada, published by Hardie Grant Publishing, July 2023, RRP $36.99 Hardcover.

“A relative of saffron called the yellow-throated crocus (Crocus longiflorus) grows on Malta. It is not nearly as famous as Crocus sativus, but still fragrant and colorful. But the families who know where to find it are unlikely to divulge any information! Wild fennel is a little easier to come across. In this dish, fennel seeds, saffron, wine, and clams marry to make one of the most divine broths that ħobż (crusty white bread) ever had the pleasure of diving into.”

Ingredients

11 teaspoon fennel seeds

50 g (1 3/4 oz) butter

1/2 large fennel bulb (about 200 g/7 oz), finely diced

2 small shallots, finely diced

1 generous pinch of saffron threads

150 ml (5 fl oz) dry white wine

1 kg (2 lb, 3 oz) medium-sized clams (vongole)

2 tablespoons finely chopped

Flat-leaf (Italian) parsley

Directions

Toast the fennel seeds in a medium saucepan over medium heat until fragrant. Add the butter, diced fennel, and shallots and sauté for 5–8 minutes, until soft and translucent. Meanwhile, mix the saffron with the wine in a glass.

Increase the heat of the pan to high and add the clams. Stir them around with the fennel and shallots, then pour in the wine and saffron. Cover with a lid and cook for 3–5 minutes. Once the clams have opened, remove the lid, stir in the parsley, reduce the heat, and simmer for a minute longer. Serve with bread and salad. Enjoy!

Crispy Rice with Spicy Beet Tartare

By Phoebe Lapine

Photography by Haley Hunt Davis

Makes 10 bites

Phoebe Lapine is a food and health writer, chef, speaker, and the voice behind the award-winning blog Feed Me Phoebe. She is the author of four books, including Carbivore and her debut memoir, The Wellness Project, which was listed by Women’s Health magazine as the top nutrition read of 2017. An advocate for autoimmune disease awareness and finding food freedom despite chronic illness, Phoebe’s work has appeared in Food & Wine, Marie Claire, SELF, Glamour, Cosmopolitan, and Mind Body Green, which named her one of “100 Women to Watch in Wellness.” She lives in Brooklyn with her husband and daughter. Learn more on Instagram @phoebelapine or CarbivoreCookbook.com.

Excerpted from Carbivore:130Healthy RecipestoStopFearing Carbs and Embrace the Comfort Foods You Love by Phoebe Lapine. Copyright © 2024. Photos copyright © 2024 by Haley Hunt Davis. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

“I thought there was nothing more delicious than a spicy tuna roll until the day I tasted that delicious filling perched atop a piece of crispy rice. Usually, I try to keep things simple, but this is one of those moments that is worth the extra effort—and it’s nothing to be intimidated by. As a twist on the traditional tuna, I use roasted beets. You can, of course, substitute 8 ounces of fresh tuna or salmon in the spicy mayo mixture. To cut prep time, roast the beets in advance. It’s a fun special occasion meal for the family served alongside a green salad with my go-to spicy sesame dressing.”

Ingredients

12 ounces red beets (about 4 medium)

Sea salt

4 cups Low-Sugar Sushi Rice (see recipe below)

2 tablespoons Japanese Kewpie mayonnaise or regular mayonnaise mixed with 1 teaspoon rice vinegar

Directions

2 teaspoons sriracha

2 teaspoons gluten-free tamari

1 teaspoon toasted sesame oil

Avocado oil

White rice flour or allpurpose gluten-free flour

1 avocado, mashed

2 Tablespoons sesame seeds

1 jalapeño, seeded and thinly sliced

1. Preheat the oven to 375°F. Line an 8-inch square pan with parchment paper.

2. Arrange two aluminum foil squares on a work surface and divide the beets between them. Season the beets generously with salt, then wrap them tightly in the foil. Transfer the packets to a sheet pan and roast until the beets are tender and their skin has become opaque and scaly, about 1 hour. Open the foil and let the beets cool until safe to handle. Using your fingers, remove and discard the beets’ outer skins. Finely dice the beets (the smaller, the better) and set aside.

3. Place the sushi rice in the prepared pan and spread it into an even layer. Top the rice with a second piece of parchment. Using clean hands, press the rice down with full force to compact it into a firm sheet. You can use a measuring cup to tamp it down and even the edges. Refrigerate the rice in the pan for at least 1 hour, or overnight. Everything up to this point can be done several days ahead, covered, and refrigerated.

4. To make the beet tartare: In a medium bowl, whisk together the mayonnaise, sriracha, tamari, and sesame oil. Stir in the diced beets. Taste for seasoning and add more heat or salt, as needed.

5. Lightly grease a knife with avocado oil and use it to cut the rice into 12 even rectangles—or whatever shape speaks to you!

6. Sprinkle a thin layer of flour onto a plate. Dredge each piece of rice lightly in the flour on both sides. Use your fingers to pack in any loose grains around the edges so it’s a tight package.

7. Place a large nonstick skillet over medium-high heat. When the pan is hot, add a thin layer (about 1/8 inch) of avocado oil. Working in batches, add the rice cakes to the skillet and pan-fry for 2 minutes per side or until golden brown. Transfer to paper towels.

8. To serve, top each crispy rice bite with a spoonful of mashed avocado, followed by the beet tartare. Sprinkle with sesame seeds and garnish each with a slice of jalapeño.

Low-Sugar Sushi Rice

Makes 4 cups

“The sushi rice at most restaurants in the United States has a lot of added sugar, which, when combined with those simple carbs, doesn’t do your blood glucose levels any favors. Still, that slight bit of sweetness complements the vinegar in seasoned sushi rice. This recipe strikes a happy medium. You can use table sugar, but I like using maple syrup or honey because those sweeteners are naturally sticky, which helps when you’re trying to mold your rice

into hand rolls or sushi. I used to eat plain sushi rice as my sick-day comfort food, but now that I know better, I try to offset it with lots of vegetables and protein, like in this Crispy Rice with Spicy Beet Tartare.”

Ingredients

1 cup sushi rice

1 Tablespoon rice vinegar

1 teaspoon gluten-free tamari or soy sauce

1 teaspoon maple syrup or honey

1/2 teaspoon sea salt

Sesame seeds (optional)

Directions

1. Place the rice in a fine-mesh sieve and rinse it under cold water until the water runs clear. Tap the sieve a few times to get out as much water as possible. Place the clean rice into a medium-lidded saucepan and pour in 1 1/2 cups water. Let sit for 10 minutes, then bring to a boil over high heat, cover the pan, and reduce the heat to low. Simmer, covered, for 20 minutes or until all the liquid is absorbed. Remove from the heat and let it stand for 10 minutes.

2. Meanwhile, in a small bowl, whisk together the vinegar, tamari, maple syrup, and salt until the sweetener is fully incorporated. Pour the seasoning over the rice and fluff with a fork to mix well. Taste and add more salt as needed, especially if the rice tastes too acidic.

3. Garnish with the sesame seeds (if using) to serve.

Phoebe Lapine

Vegan Strawberry Sheet Cake

Recipe and photography by Ciarra

Siller

Ciarra Siller is an author, recipe developer, and food photographer based between Las Vegas and Los Angeles. Her renowned vegan dessert blog, Peanut Butter Plus Chocolate, showcases her seasoned food styling and photography skills alongside delectable vegan and gluten-free versions of your favorite sweets. Siller is one of our go-to recipe creators after we fell in love with her easy vegan lemon crumb cake last spring! This spring, we are ready to bake her famous vegan strawberry sheet cake to impress guests at picnics and around the table all season. Follow Siller on Instagram @peanutbutterpluschocolate and @ciarrasillermedia and her website PeanutButterPlusChocolate.com.

Ingredients

2 cups organic all-purpose flour

2 Tablespoons organic tapioca

flour or organic arrowroot

1 cup organic cane sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1 cup almond milk or plant milk of choice

1/2 cup reduced strawberry puree

1 lb fresh strawberries

1/4 cup organic vegetable oil

2 teaspoons vanilla extract

1 teaspoon white distilled vinegar

Strawberry Buttercream Frosting

1 cup vegan butter, room temperature

2–3 cups organic powdered sugar, sifted

1 oz bag freeze-dried strawberries, blended

1 teaspoon vanilla extract

3 Tablespoons almond milk, room temperature

2 cups sliced fresh strawberries for topping

Directions

1. Make the reduced strawberry puree: Rinse and haul your fresh strawberries and puree using a blender or food processor. Add the puree to a small pot over medium-low heat and simmer, stirring occasionally, until it is reduced to half its size. This should take about 15–20 minutes. Let cool.

2. Prepare your oven and pans: Center your oven rack and preheat the oven to 350°F (180°C). Prepare a jellyroll or sheet cake pan with nonstick baking spray and parchment paper at the bottom.

3. Make the cake: In a mixing bowl, combine the flours, cane sugar, baking powder, baking soda, and salt. In another bowl, whisk together the almond milk, 1/2 cup of the reduced strawberry puree, vegetable oil, vinegar, and vanilla extract.

4. Whisk just until the batter comes together and no dry spots remain. Be sure to stir from the bottom up to incorporate all the ingredients evenly. Pour the batter evenly into the bottom of the pan and use a spatula to spread the batter to the corners of the pan. Tap the baking sheet on the counter a few times to release any air bubbles. Bake the cake for 23–25 minutes until a toothpick comes out clean when inserted into the center of the cake.

5. Make the strawberry buttercream frosting: Use a handheld mixer to cream the vegan butter until light and fluffy. Add in 1 cup of the powdered sugar and freeze-dried strawberries and mix until combined. Add in the vanilla and almond milk and continue mixing until smooth. Add in the remaining powdered sugar until you reach a smooth and pliable consistency.

6. Assemble the cake: Once the cake has cooled completely, add the frosting and spread it out in an even layer. Top with fresh strawberries and serve.

one of our go-to recipe creators

Bon appétit!

Dandelion-Forsythia Alaska Cocktail

By Mike Wolf

Photography by Brooke Dainty

Ingredients

1 1/2 ounces gin (Plymouth or a light Japanese gin would work)

1/2 ounce yellow chartreuse

1/2 ounce Dry Vermouth (Dolin would be great for this)

1 dash orange bitters

2 dandelion flowers, 2 forsythia blossoms, and a lemon twist for garnish

Mike Wolf is a writer, alchemist, gardener, podcast host, and vermouth maker hailing from Nashville. A seasoned mixologist, he has penned the seasonal cocktail book Garden to Glass: Grow Your Drinks from the Ground Up and shared recipes and stories from bartenders around the country in his second publication, Barantined. He also owns CHOPPER, a robot-themed tiki bar in East Nashville, and cohosts the Liquid Gold podcast to talk all things beverage with cocktail enthusiasts. Check him out on Instagram @mikewolf_gardentoglass and at MikeWolfBooks.com.

Directions

In a mixing glass, add one dandelion and one forsythia blossom, the dash of bitters, and the yellow chartreuse. Very lightly muddle all to extract some flavor from the blossoms. Add ice and the other ingredients, and stir for 30 seconds until well chilled. Let the drink sit undisturbed for five minutes and strain into a chilled coupe glass. Garnish with a dandelion flower, forsythia, and lemon twist. You can also sub any edible wildflower or garden flowers, as long as you know what they are! Cheers!

Chocolatá owner Kathy D’Agostino

he humble cacao from which it originates is a spiritually rich fruit harvested by the Aztecs and Mayans as an offering to the gods. Cacao has continued to evolve over the centuries, taking on the form of chocolate along the way, but it has always led us back to a heart-centered place of receptivity and abundance. Chocolatá founder Kathy D’Agostino believes chocolate can satisfy our sweet cravings while serving a more profound purpose of healing and supporting sustainable farming.

Chocolatá is a bespoke chocolate shop in Birmingham, Alabama, opened by D’Agostino in 2017. Offering premium crafted and sustainably sourced chocolate bars, bonbons, and seasonal cacao products, Chocolatá is a rare Southeastern gem. With its beautifully branded packaging and elevated versions of your favorite chocolate confections, the shop could easily be found on a quaint street corner in Paris or New York City.

Agostino is no stranger to chocolate shops. “When I was a teenager, my parents encouraged us to get jobs to make our own spending money. I am one of four girls, all close in age, and fighting over babysitting jobs did not appeal to me,” she recalls. “I decided to work an after-school job at the chocolate shop around the corner from our home. I was fifteen at the time. I worked at the chocolate shop for almost four years. I learned everything about working with couverture (chocolate that has a high percentage of cacao butter), from tempering to using the molds and making ganache.”

The chocolatier also credits her eye for design to her time spent in Japan as a young adult. “I learned so much by being immersed in a culture with such an acute attention to detail and presentation,” she explains. “My parents’ encouragement to work at a young age was also my foundation for a strong work ethic, and my experience working at the chocolate shop showed me that work can be fun. The owners there were the kindest people who made the work environment a joy to be a part of.”

She also reminisces on her childhood, recalling how her mother always filled her Easter basket with the finest chocolates she could find. “I continued that tradition with my children, and now I fill my grandson’s basket with the fine chocolate I make at the shop. He’s just beginning to figure out that I am the Easter Bunny!” D’Agostino laughs.

Her commitment to luxury chocolate goes well beyond the bar, beginning before the cacao even arrives at the shop in Birmingham. Chocolatá prides itself on working with sustainable farms in Ecuador and the Dominican Republic, many of which are certified B Corporations. “I believe we are all connected; our relationships with everything we do in life have an effect,” D’Agostino shares. “Sourcing our products from companies that practice sustainability is playing a part in creating a better world. Even though it seems very small, we all make decisions that impact others. And from my personal experience, the products made by companies who care about how they are practicing are always better.”

Once the cacao arrives at Chocolatá, crafting a bar or bonbon begins. “The bean-to-bar process is quite detailed, with eight to ten steps,” D’Agostino explains. “We use couverture, which is the final product of the bean-to-bar process. In order for it to be considered ‘fine chocolate,’ it must have a minimum of 33 percent cacao butter and be made with only a few ingredients: cacao, cacao butter, and pure cane sugar. Some but not all of our products have sunflower lecithin for the purpose of fluidity while working with it,” D’Agostino explains.

She continues, “Our process of working with couverture includes melting and tempering it. Tempering creates the crystallization necessary for the final product to be superior in texture and appearance, with a snap when it breaks and a shine. It is a lengthy process to bring the couverture to a very specific series of temperatures while also agitating it. I always say if it were not for this tedious detail in making chocolates, I believe there would be a chocolate shop on every corner.”

aking one batch of a recipe for Chocolatá’s signature bars can take between three to six hours. These include flavor combinations like the Gaia bar, which spotlights 63 percent dark chocolate from the Dominican Republic alongside dried cantaloupe and roasted hazelnuts; the Summer Nights bar is equally as impressive, calling upon seasonal flavors like lavender and blueberry sea salt to combine with candied oranges and sunflower seeds. Of course, Chocolatá also offers plenty of classic flavor profiles.

“Depending on the bar, we make approximately 36 to 48 bars per batch,” D’Agostino shares. “All of our bonbons with a ganache filling take two days to complete, as the ganache has to set overnight before we can cap it with tempered chocolate to seal it. It is a time-consuming art but well worth the effort.”

The final product is a lovingly crafted chocolate that is almost too pretty to eat. Each signature bar contains an intention and energy that complements the flavors inside. “I encourage people to try every one of them at some point, even if the flavor profile doesn’t appeal to them,” D’Agostino says. Tasting any chocolate offers a unique experience to be revered.

“Chocolate was once used in ceremonies for its medicinal healing power. When we crave chocolate, we are subconsciously looking for the healing power that cacao brings,” she continues. “At Chocolatá, we like to think of our chocolate ‘fix’ as a form of self-love. To love ourselves is vital nourishment to our bodies and souls. There are many ways to discover our subconscious layers if we allow our experiences to be open without preconceived expectations. We hope our chocolate bars transport you to a place of true self-discovery and healing through a multidimensional tasting experience.”

According to D’Agostino, the most rewarding part of founding Chocolatá is witnessing customers experience absolute joy when they cross the threshold of the shop. “To watch people enjoy their experience at Chocolatá is like a little gift every time, and something I could have never imagined before opening our doors in 2017,” she says. The past seven years have allowed D’Agostino to share her love affair with chocolate with the Birmingham community and beyond; she has collaborated with countless small businesses in the Southeast, ranging from Amavida Coffee Roasters to Bronnie’s Brittle, and supported local artists to design special-edition packaging.

“Throughout this journey, I have learned to enjoy the ride,” she reflects. “I try not to put too many expectations on the future of Chocolatá and instead focus on allowing it to grow at a healthy pace while always exploring new avenues to share the Chocolatá experience.”

To experience Chocolatá for yourself, visit the shop on 37th Street in Birmingham, Alabama, or head to ChocolataChocolate.com to shop D’Agostino’s latest creations and seasonal flavors online. Be sure to follow along on Instagram @chocolata_bham.

For those unable to visit Chocolatá’s gorgeous store in Birmingham, Alabama, a full array of fine chocolates and other products is available online.

ARCHITECT: Gerald Burwell, AIA, NCARB

Burwell Associates uses the latest 3D BIM software to design, present, and document more efficiently, effectively, and accurately.

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TRAIL BLAZING TEQUILA

THE EPIC STORY OF EPIC WESTERN

BY MCKENNA MEARS | PHOTOGRAPHY COURTESY

OF EPIC WESTERN

orn on a truck bed parked in the Texas countryside, Epic Western is shaking up the canned cocktail scene. With a mantra of “We make it like you’d mix it,” they’re here to tell tequila aficionados to saddle up!

Epic Western’s canned sparkling tequila cocktails are made from 100 percent Weber Blue Agave grown in Jalisco, Mexico.

Opposite: Epic Western founders Adam Love, Dub Sutherland, and Royce Itschner

Cofounders Royce Itschner, Dub Sutherland, and Adam Love were tired of playing bartender during events. “We were all on the same page—if someone could can the drinks we were mixing, life would be so much easier,” shares CEO Adam Love, a real estate developer turned beverage entrepreneur. “The seeds were planted for Epic Western that day.”

Photos by Paul Pryor

Bon appétit!

sing 100 percent Blue Weber Agave Tequila, certified Mexican mineral water, and real citrus, Epic Western’s journey began with a mission to create premium tequila-based cocktails that capture the essence of homemade drinks. Legally, the only way to make 100 percent Blue Agave Tequila products in a can or bottle is to produce and package them in the region where the agave plant is grown. That locale is the highlands of Jalisco, Mexico. So, Epic Western took their production south of the border.

“We’re dedicated to quality above all else. While many canned drinks choose a malt base or a mixto tequila, we insist on using only the finest ingredients,” Itschner emphasizes. “We are not about cutting corners; we want to ensure our customers enjoy a top-tier taste experience—one we take pride in and happily raise a glass to. If we couldn’t can our cocktails like we make them at home, we simply weren’t going to do it.” He, Sutherland, and Love embarked on a two-year quest to develop a supply chain that would uphold their uncompromising standards. The result is a lineup of canned cocktails with zero sugar and a focus on natural ingredients, with flavors including Ranch Water, Chispa Rita (a sparkling spin on a skinny margarita), La Paloma, and Brush Fire (a spicy take on a skinny margarita).

The road to fruition wasn’t without its challenges. From navigating legal restrictions to perfecting the recipes, the team at Epic Western remained steadfast in its pursuit of creating a cocktail the founders were proud of. “We were faced with setbacks in our respective industries during the COVID-19 pandemic, but instead of dwelling on the challenges, we saw an opportunity to create something truly special,” Sutherland shares.

“WE SAW AN OPPORTUNITY TO CREATE SOMETHING TRULY SPECIAL.”

Right and bottom left: Photos by Paul Pryor Middle: Photo by Hadley Chillura

ollaborating with industry experts and enlisting the support of beverage enthusiasts, Epic Western quickly gained traction, initially securing statewide distribution in Texas and expanding its reach across the nation. One pivotal moment in the company’s journey occurred when Roy Seiders, cofounder of YETI coolers and a friend of the founders, met with the three of them to discuss the idea of Epic Western. Intrigued by the venture, Seiders decided to become an equity partner. With the backing of YETI Capital and bolstered by esteemed partners such as David Mangum (Florida fly-fishing expert), Jimmy Walker (PGA Tour player), Rob Fordyce (fishing guide and TV host), JT Van Zandt (Texas fly-fishing guide), and Ranar Moody (24.7 Hunt), Epic Western is thriving.

As the brand continues to flourish, the team stays true to its commitment to quality and a relentless pursuit of the genuine article. With exciting new flavors on the horizon, Epic Western is pushing the boundaries of the canned cocktail market.

Western’s sparkling tequila beverages are perfect for beach days.

From backyard barbecues to beachside bonfires, Epic Western invites you to raise a can and toast to the adventurous spirit of the Wild West. This premium tequila cocktail will surely be the new main squeeze for tequila lovers, packing a punch perfect for long days on the water, the golf course, or raised high at your favorite outdoor music venue. Cheers to Epic Western—where every can tells a story of passion, perseverance, and the pursuit of the perfect cocktail.

Visit EpicWestern.com or follow @epicwestern on Instagram to learn more or shop all the flavors.

Epic

Photos by Noah Custer

Have a seat at the gorgeous cocktail bar at Seagar’s Prime Steaks and Seafood in Miramar Beach, Florida, enjoy the live piano, and take in the elevated atmosphere with incredible drinks to match. See many more recipes from mixologists around the Northwest Florida coastal communities in our latest coffeetable book, COOK. Cocktails. Cuisine. Culture.byVIE, now available at VIEmagazine.com/shop-vie.

Fit for a Queen

Ingredients

• 1 ounce Beefeater Pink Strawberry Gin

• ½ ounce St-Germain Elderflower Liqueur

• 3 ounces brut rosé Champagne

• Candied hibiscus flower, for garnish

Directions

Shake gin and St-Germain with ice and strain into a coupe glass. Top with brut rosé Champagne, and garnish with candied hibiscus flower. Cheers!

Photo by Michael Booini

EXPERIENCE

THE WHITMAN AT BAL HARBOUR SHOPS

POP-UP

Luxury enthusiasts, prep a e to be delighted.

The Bal Harbour Shops, a haven of luxury nestled in the affluent village enclave just outside Miami Beach, Florida, is extending its unmatched shopping experience to customers across the US with the prestigious Bal Harbour Shops Access Pop-Up. This rare opportunity to explore and shop from the world’s finest in luxury fashion, accessories, jewelry, and more debuted in November 2023 at North Hills in Raleigh, North Carolina, followed by a limited-run event in Sarasota, Florida, and is set to launch in early summer at Grand Boulevard Town Center in Miramar Beach, Florida.

With over ninety luxury fashion brands, six stellar restaurants, and an open-air courtyard filled with verdant palm trees and sparkling ponds of colorful koi fish, Miami’s Bal Harbour Shops has been a beloved shopping destination since its debut in 1965. The BHS Access Pop-Up mirrors that experience through a one-of-a-kind temporary plaza designed to look and feel like the iconic high-end

location. The pop-up rotates brands throughout its limited-run events so guests who become members can sip, shop, and dine while browsing various luxury stores not typically available in their area, including Tiffany & Co., Assouline, Balmain, Golden Goose, and many more.

The BHS Access Pop-Up also includes its signature standalone fine-dining restaurant, The Whitman. This dining experience has been exclusively designed and created for the temporary pop-ups. Customers can stop by for brunch, lunch, dinner, and gourmet desserts from the chef-curated menu. Several exclusive events will be held throughout the pop-up’s limited event run at Grand Boulevard, hosted by local groups, nonprofits, and influencers. With a nod to the heritage of the past, the restaurant has drawn on the history of the Whitman family, who owned a luxury Miami Beach hotel in the 1940s named The Whitman by the Sea.

Its ample, seamless i door- o tdoor space and breezy palm-f r med c o rtya d p e sonify the luxe lifestyle, idyllic ch a m, and al fresco environment of the Shops’ flagship Miami location.

The Whitman seats up to 150 people and features a full bar and lounge, bringing the iconic dining experience of the Bal Harbour Shops to life. Its ample, seamless indoor-outdoor space and breezy palm-framed courtyard personify the luxe lifestyle, idyllic charm, and al fresco environment of the Shops’ flagship Miami location.

The restaurant is operated by Constellation Culinary Group, which manages culinary services at venues such as Carnegie Hall, the Perez Art Museum in Miami, and the New York Botanical Garden. Constellation’s culinary experts update the menu according to the season to provide an elevated dining experience in a stunning and stylish environment.

Visit BalHarbourShopsPopUp.com to learn more. Guests who wish to gain entry to the upcoming Bal Harbour Shops Access Pop-Up at Grand Boulevard Town Center in Miramar Beach, Florida, should download the Access Pop-Up mobile app and register for free to enjoy pop-up entry, unlimited valet parking, complimentary dessert at The Whitman, exclusive event invites, and access to the rewards program.

Voyager

Voyager

SEE THE WORLD

To learn more, please visit LPMRestaurants.com and follow along on Instagram @LPMMykonos.

Internationally recognized LPM Restaurant & Bar celebrates its tenth location with the June 2024 launch of LPM in Mykonos, Greece. The French-Riviera-inspired establishment embraces the vibrant landscape of Mykonos by offering a fully outdoor experience to take in panoramic views of the Aegean Sea and the island. Located within the newly opened luxury boutique Anandes Hotel, LPM hopes to transport visitors to the authentic roots of the Mediterranean. True Côte d’Azur essence inspired a distinctive menu of clean, light dishes, innovative cocktails, and beautifully plated dishes in signature LPM style. We’ll be dreaming of memorable sunsets overlooking the glistening waters while sipping a glass of world-class rosé from LPM’s extensive wine list.

Photo courtesy of LPM

SEEING STARS IN MIAMI BEACH

A CONVERSATION WITH CHEF MASSIMO BOTTURA AND CHEF MICHAËL MICHAELIDIS

BY MCKENNA MEARS | PHOTOGRAPHY COURTESY OF MILA OMAKASE

WE’RE SEEING STARS—MICHELIN STARS, THAT IS! A CONSTELLATION OF WORLD-RENOWNED CHEFS ILLUMINATED MILA OMAKASE IN MIAMI BEACH EARLIER THIS YEAR FOR A UNIQUE COLLABORATIVE DINNER. MILA OMAKASE’S CHEFS, MICHELIN-PEDIGREED CHEF MICHAËL MICHAELIDIS AND CHEF REIJI YOSHIZAWA, WELCOMED TORNO SUBITO CHEFS MASSIMO BOTTURA AND BERNARDO PALADINI FOR AN ULTRA-EXCLUSIVE TEN-SEAT DINING EXPERIENCE, MARRYING THE FLAVORS AND TECHNIQUES OF BOTH RESTAURANTS AND MARKING TORNO SUBITO’S INTRODUCTION TO THE MIAMI MARKET.

Following this stellar event, we had the privilege of speaking with chefs Massimo Bottura and Michaël Michaelidis, who discussed the inspirations, techniques, and vision behind their culinary mastery.

Chef Massimo Bottura, the dynamic Italian visionary credited with revolutionizing the landscape of Italian cuisine, commands a level of reverence and admiration few can match. His name resonates among connoisseurs worldwide, thanks to his iconic restaurant Osteria Francescana in the heart of Modena, Italy. This establishment has consistently garnered widespread acclaim and holds three Michelin stars.

Bottura’s upbringing in a large family in Modena instilled in him a deep appreciation for food. He fondly recalls, “The kitchen was always the place where we could talk, fight, dream, make peace, and present the future.” In the early 1990s, he ventured to New York, where he met his wife, Lara Gilmore, while both were working at an Italian café. Upon his return to Modena, Bottura honed his skills under the guidance of Alain Ducasse at Le Louis XV at the Hôtel de Paris Monte-Carlo, a three-Michelinstarred establishment.

Chef Reiji Yoshizawa and Chef Michaël Michaelidis of MILA Omakase

In 1995, Bottura opened Osteria Francescana, a venture driven by grand aspirations. “It was very tough—I was creating all these plates that are now iconic for Italian cuisine, but at that time, they were too avant-garde, and people didn’t understand what I was doing,” he reminisces. His perseverance bore fruit in 2001 when he received his first Michelin star, alongside numerous prestigious awards.

“When people visit Osteria Francescana after a six-month wait, they anticipate consuming not only great food but also emotions,” Bottura explains. “While it is a three-Michelin-starred restaurant, outstanding cuisine is a given; however, evoking emotion is a distinctive approach.”

The recognition continued to mount: a second star in 2005, a third in 2011, and the title of the World’s Best Restaurant in 2016 and 2018, followed by the addition of the Michelin Green Star in 2020. Osteria Francescana is one of the few restaurants worldwide adorned with three red Michelin stars and the coveted Michelin Green Star for sustainability. Highlighted by his role as a Goodwill Ambassador for the United Nations Environment Programme, Bottura’s efforts in championing sustainability and combating food waste have not gone unnoticed. With statistics revealing that the world squanders 33 percent of its food production while over 800 million people suffer from hunger, he felt compelled to take action.

Leveraging his expertise and global influence, Bottura embarked on a mission to address these pressing issues by creating Refettorios. These innovative soup kitchens repurpose excess food from supermarkets and local suppliers to provide nutritious meals for those in need. In collaboration with architects, designers, artists, and other creatives, Bottura transformed these spaces into havens of hope and dignity for vulnerable populations. By employing chefs from around the world, he aims to cultivate an atmosphere of warmth and inclusivity. Bottura now has thirteen Refettorios worldwide.

WHILE IT IS A THREEMICHELIN-STARRED RESTAURANT, OUTSTANDING CUISINE IS A GIVEN; HOWEVER, EVOKING EMOTION IS A DISTINCTIVE APPROACH.

Beyond his humanitarian efforts, Bottura is also known for his commitment to sustainability, with many of his restaurants certified as zero-waste establishments. His philosophy emphasizes the power of utilizing food waste to foster creativity and innovation. He advocates for a cultural shift toward responsible consumption, urging individuals to prioritize mindful shopping habits such as selecting seasonal products and purchasing what is necessary for a few days at a time.

In a newer venture, Casa Maria Luigia, Bottura transformed a restored eighteenth-century farm into a cozy retreat with twelve rooms, capturing the essence of a beloved family home. Named after Bottura’s mother, Maria Luigia—known for her welcoming spirit and incredible cooking—the place channels the vibe of his childhood abode, fondly called “Hotel California” by Bottura’s brother thanks to its open-door policy. At Casa Maria Luigia, the kitchen is always buzzing, serving iconic dishes from Osteria Francescana. With every bite and every guest welcomed, the spirit of Maria Luigia lives on, infusing the place with love and warmth that make it a truly special destination.

Michelin-starred Chef Michaël Michaelidis is the head of culinary at Riviera Dining Group. His storied career has been marked by a remarkable achievement: twenty-six Michelin stars earned through his work in Cannes, Monaco, Hong Kong, Singapore, and Tokyo.

Chef Michaelidis was born and raised in the South of France to a Greek father and a Dutch mother. His culinary journey began under the watchful eye of his grandmother, spending countless hours in the kitchen, preparing meals and welcoming neighbors with open arms. Meanwhile, his father’s occupation as a fisherman and hunter ensured that the family table was always full of the freshest bounty from land and sea. This fusion of cultural influences and a commitment to sourcing the finest ingredients laid the foundation for Chef Michaelidis’s culinary passion and expertise.

Chef Reiji Yoshizawa and Chef Michaël Michaelidis of MILA Omakase

MILA Omakase staff with Chefs Massimo Bottura and Bernardo Paladini of Torno Subito

At age fourteen, Michaelidis began working at the Ritz-Carlton in Cannes. “It was there I discovered the artistry of fine dining,” he says. “This kitchen operated with such precision and discipline; you could almost hear a pin drop.” He soon moved to the kitchen at Hôtel Martinez, a Hyatt Hotel in Cannes, where he determined his goal was to become a three-Michelin-starred chef by age thirty.

Following this, he moved to the esteemed kitchen at Le Louis XV-Alain Ducasse à l’Hôtel de Paris Monte-Carlo. Here, chefs emphasized using farm-fresh ingredients, seafood straight from the water, and top-quality meats. During his four years working alongside Alain Ducasse, Michaelidis gained invaluable experience. “I rediscovered the freshness of each ingredient,” he explains.

He was then contacted by a headhunter for a prestigious position with a wealthy family seeking a chef for their luxurious megayacht. Embracing the opportunity, he embarked on a globetrotting adventure among private jets and exclusive islands. Each day, he prepared fresh cuisine, collaborating with a diverse team of individuals from around the world. Still, he missed the intensity of fine dining and relocated to Hong Kong in 2010 to work at Spoon by Alain Ducasse. His mission became elevating the restaurant to a second Michelin star—a goal he achieved within eight months.

Michaelidis continued to push the boundaries of gastronomic innovation in Singapore and Tokyo, earning an impressive array of Michelin stars. Remarkably, he achieved his goal of attaining three Michelin stars by age thirty with a year to spare. Michaelidis’s reputation for excellence grew with each star earned, and his commitment to quality and creativity shone through every dish.

Now, as he leads the team at Riviera Dining Group, Chef Michaelidis brings a wealth of experience and an emphasis on maintaining freshness in sourcing. “I’ve established direct partnerships with farms spanning from Japan to Hawaii and along both the East and West Coasts of the US,” he explains. “My initial focus was fostering trust and sustainability with our farmers and suppliers. Once this foundation was laid, I could then impart to my chefs the importance of treating ingredients with respect to elevate their flavors to the fullest.”

Chef Michaelidis recently returned from the Culinary Institute of America (CIA), where he engaged with aspiring young chefs eager to learn and grow. “It’s crucial to continue educating the next generation,” he shares. Through his extensive experience and mentorship, Michaelidis ensures that the legacy of culinary innovation continues to thrive within Riviera Dining Group and beyond.

To learn more about Chef Massimo Bottura, visit MassimoBottura.it or follow on Instagram @massimobottura. To learn more about Riviera Dining Group, visit RivieraDiningGroup.com or follow on Instagram @rivieradininggroup.

Below, clockwise from top left: Chef Bernardo Paladini, Chefs Massimo Bottura and Reiji Yoshizawa, Chef Massimo Bottura, Chef Reiji Yoshizawa

To dine well is to live well.

Calling all hosts and hostesses! Moveable Feast is the easiest way to host the dinner party of your dreams without the fuss, eliminating hours of food preparation in the kitchen. With rotating fine-dining-inspired menus each month, the box provides a luxury at-home dining experience with multiple courses from an acclaimed restaurant. Cofounded by restaurateurs John Stubbs (of Jewel of the South in New Orleans) and Jon Sybert (of Michelin-starred Tail Up Goat in Washington, D.C.), each month’s dinner party feast is unique and ever-evolving to please their audience of culinary connoisseurs.

Moveable feast is available as a subscription or a la carte. June’s feast will be curated by Chef Michael Rafidi, who previously worked at threeMichelen star Noma in Copenhagen, Denmark. Rafidi has regularly been named one of America’s top chefs and now operates his Michelen-starred restaurant, Albi, in D.C. Albi, meaning “my heart” in Arabic, showcases Rafidi’s passion for his heritage; his heart-centric gastronomic delights are Palestinian and Jordanian inspireddishes with bold flavors echoed in this menu for Moveable Feast.

To order your Moveable Feast and explore the monthly menu, head to MoveableFeast.io or follow along on Instagram @moveablefeastathome.

Photo courtesy of Moveable Feast

Photography courtesy oF The St. Joe Company

Membership Has Its

estled among towering pines and overlooking the tranquil greens of the Camp Creek® Golf Course, Camp CreekSM Inn, a seventyfive-room boutique hotel, draws inspiration from the charming architecture of Louisiana. From the moment guests arrive, a sense of tranquility envelops them, setting the stage for a truly serene escape just a few minutes from the white-sand beaches along the Gulf of Mexico and Scenic Highway 30-A along the Florida coast.

By McKenna Mears

At Camp Creek Inn, luxury wears a laid-back, welcoming charm. As part of the Watersound Club® experience, guests of Camp Creek Inn become “members for a stay.” Booking a room allows them to enjoy exclusive access to a plethora of amenities, including golf courses, restaurants and bars, pools, an idyllic beach club, and a rejuvenating wellness center, ensuring a genuinely immersive retreat. Established in 2023, Camp Creek Inn marks only the beginning of an ever-expanding array of offerings for both members and guests, with the anticipation of a forthcoming addition—a new golf course. The Watersound Club team will be joined by PGA legend Davis Love III and his design firm, Love Golf Design, in building a new golf course named “The Third.”

The club creates a home away from home treasured by visitors and locals alike. Among the unforgettable amenities, outdoor activities, and breathtaking landscapes are the private dining venues offered only to guests of Camp Creek Inn and Watersound Club members. From lunch after a morning on the golf course to sunset cocktails at the private Beach Club or hearty meals steeped in tradition, there’s a treat for every palate.

Step into the grand entryway of the Camp Creek Clubhouse and back in time to 1936. An upscale bar steeped in history, 1936 welcomes guests with its timeless charm. The elevated private bar and relaxed lounge offer the perfect setting to unwind after a round of golf or a spirited game of pickleball or tennis. Indulge in light bites, craft cocktails, and a delightful happy hour, making it the ultimate retreat for relaxation and camaraderie.

Camp Creek Inn and Golf Course

Right: Camp Creek Inn General Manager David Merryman

Voyager

enture beyond the bustling bar and step into ANR, a culinary tribute to the Southeastern coastal region and the Apalachicola Northern Railroad, which was the heartbeat of the area from 1903 to 2002. The culinary team has crafted the menu to include flavors inspired by famed cities and small towns that lend their tastes to a selection of ANR entrees called “Southern Town Mains.” Using local ingredients, this dining venue pays homage to the past and invites guests on a journey through the region’s culinary landscape.

After a day spent leisurely floating in the lazy river, lounging in the adults-only pool, or enjoying family fun on the waterslide, there’s nothing like a poolside feast and refreshing cocktails to cap it off. Bark ’N Brine, located poolside at Camp Creek Inn and Golf Course, provides the perfect casual setting.

Just a skip away, the Watersound Beach Club® beckons with even more private dining experiences. At Beach Break Grill, guests can find freshly grilled burgers, sandwiches, and salads—a perfect complement to a leisurely day in the sun. Meanwhile, 30°86° offers breathtaking views of the beach, inviting guests to savor coastal classics in a relaxed and welcoming atmosphere. For those seeking a more traditional golf club experience, Shark’s Tooth Grill provides the ideal setting, with options for intimate indoor dining or al fresco dining on the expansive patio overlooking the eighteenth green at Shark’s Tooth.

If your stomach is rumbling with anticipation, it’s time to book your stay at Camp Creek Inn, become a member for a stay, and dive into all these dining experiences. Just remember to arrive with an appetite!

To book a stay at Camp Creek Inn and learn more about the Watersound Club private dining options and experiences, visit CampCreekInn.com or follow @campcreek.inn on Instagram.

The dining room at ANR restaurant at the Camp Creek Inn

General manager David Merryman gave us some insight into Camp Creek Inn’s culinary offerings !

VIE: Guests of Camp Creek Inn become “members for a stay” at the exclusive, private-membership Watersound Club properties. What unique dining privileges and experiences can they expect?

David Merryman: The Club has an amazing assortment of dining venues, each created to provide our members and inn guests with unique options for any occasion. Whether it is the upscale ambiance of ANR, the convivial clubhouse feel of 1936, or the casual smokehouse experience at Bark ’N Brine, Camp Creek Inn has an option for everyone. Add in our two beachside venues at the Watersound Beach Club amenities, and we have your classic waterfront experiences covered, along with panoramic views of the Gulf.

VIE: Can you tell us about the inspiration behind Camp Creek Inn’s restaurant menus?

DM: Each menu was curated to appeal to our hotel guests and club members and to tell the story of The St. Joe Company, which is so intertwined with the local area. While ANR was focused on giving a more approachable upscale venue for dinner, 1936 speaks to its function as the clubhouse’s all-day dining venue. Bark ’N Brine was conceived with its poolside location in mind, and as such, it is a lively and casual venue with a menu to match.

VIE: What factors do you consider when designing the dining experience for guests at each restaurant?

DM: We always take feedback from our members when designing our menus and lean on the experience we have gained with our other dining locations throughout the St. Joe® portfolio of hotels and restaurants. We take into consideration the location and function of each venue. For example, 1936 serves as the classic “clubhouse” venue, and you instantly feel that club vibe with golfers, members, and hotel guests all intermingling and enjoying lively conversation or sports on the video screens. For ANR, we wanted to offer a more private and intimate space where the elevated cuisine was matched by warm brickwork and penny tile floors, with sweeping views of the golf course through floor-to-ceiling windows.

1936 is named after the company’s founding year and is located on the first floor of the inn and clubhouse. 1936’s centerpiece is its lively bar, creating an ideal meeting spot after golf or time on the tennis and pickleball courts. It’s the perfect locale for gathering for lighter fare and enjoying happy hour with friends in the evening. It also offers an intimate outdoor dining area with stunning views of the ninth and eighteenth holes of Camp Creek Golf Course.

Each menu was curated to appeal to our hotel guests and club members and to tell the story of The St. Joe Company, which is so intertwined with the local area.

Situated poolside at Camp Creek Inn, Bark ’N Brine offers a casual and laid-back ambience, with exposed brick decor and a blend of indoor and outdoor seating. The outdoor firepit and bar have become popular gathering spots for our members and guests alike. The menu offers health-conscious twists on Southern smokehouse fare, gluten-free options, and casual comfort food, perfect for enjoying by the pool or in the company of friends and family.

VIE: What excites you most about the future of the dining experiences at Camp Creek Inn?

VIE: What sets each of the restaurants at Camp Creek Inn apart in terms of ambience and cuisine?

DM: ANR takes its inspiration and name from the Apalachicola Northern Railroad, which served as the lifeblood of the area from 1903 to 2002. Our culinary team has curated ANR’s menu to encompass culinary flavors inspired by popular towns and renowned cities, stretching from Alabama’s Gulf Coast to the French Creole area of New Orleans and out-of-theway small towns.

DM: The chance to really provide our members and hotel guests with a memorable experience that tells the story of who we are was the most exciting thing for me as we took the dining experience from concept to reality. It’s been amazing to see how each venue has developed its own personality and how our members and guests use each outlet. You always hope you are offering an experience that resonates with your patrons when you develop dining concepts. It’s so gratifying to see that unfold and see those venues brought to life and provide lasting memories to everyone who experiences them.

VIE: Thank you, David!

BECOME A MEMBER FOR A STAY

Every stay in one of 75 hotel rooms and suites immerses guests in the Watersound Club “Member for a Stay” experience, including access to the Wellness Center, tennis and pickleball courts, a sprawling pool complex, and three private dining venues. Plan your tee time at the top-rated Camp Creek Golf Course, bask in the area’s natural beauty and sun-kissed shores at the private Beach Club, or reinvigorate your mind and body at a group fitness class such as Aqua Board Yoga. The possibilities are endless!

The Jalisco Swizzle

Refreshing and minty, the swizzle hails from the long-standing West Indian tradition that paved the way for tiki. This one by The Citizen in Alys Beach, Florida, is a riff on the classic Queen’s Park Swizzle, replacing rum with tequila. See many more recipes from mixologists around the Northwest Florida coastal communities in our latest coffee-table book, COOK.Cocktails.Cuisine.Culture.byVIE, now available at VIEmagazine.com/shop-vie.

Ingredients

• 2 ounces Cimarron Blanco Tequila

• ¾ ounce lime juice

• ½ ounce mint simple syrup

• Muddled mint

• Angostura bitters

• Mint bundle, for garnish

• Crushed ice

Directions

Add 5 to 7 mint leaves and mint syrup to a highball glass and gently press mint with a muddler. Add tequila and lime juice, then insert your swizzle stick. Fill the glass with crushed ice, swizzle until all ingredients are mixed, and top with more crushed ice. Float bitters on top. Garnish with a mint sprig, and enjoy. ¡Salud!

Photo by Katie DeSantis

European Elegance Awaits

The tranquil Le Jardin restaurant and terrace at Hotel de Russie, Rome

Opposite top: Views of Rome from a Hotel de la Ville junior suite

Opposite bottom: The Rocco Forte Family (left to right): Lydia Forte, Irene Forte, Charles Forte, Sir Rocco Forte, and Olga Polizzi

Photo by Julian Broad

By Carolyn O’Neil | Photography courtesy of Rocco Forte Hotels

Luxurious Landmark Hotels Are a Family Affair

Whether it’s a vase of pink roses and a platter of fragrant fresh oranges in Rome or whisky-infused chocolates and a tray with the makings of a perfect gin and tonic in Edinburgh, the in-room amenities at Rocco Forte Hotels are perfectly curated to whisper a sophisticated yet sweetly charming welcome.

If you experience just one of their magnificent hotels for a stay, a meal, or a spa visit, you’ll be hooked on the personal service, detailed decor, and elegant vibe of Rocco Forte Hotels. Led by an Italian family in the hospitality business for four generations, this collection of fourteen hotels and resorts was established by Sir Rocco Forte and his sister, Olga Polizzi, in 1996.

Each hotel is an architectural landmark, found in historic and new buildings in exceptional locations across Europe and the UK, including Rome, Florence, Munich, Brussels, London, and Edinburgh. For instance, Brown’s Hotel lies in the heart of London’s tony Mayfair, and the Hotel de Ville in Rome is a short walk from the famed Spanish Steps. At each Rocco Forte hotel, you’re somehow centered in a calm oasis and immersed in the action of a bustling city all at once.

Predictable brand decor is one thing you won’t find throughout the hotel and resort collection. Instead, each property is uniquely designed to create a sense of home and place. Polizzi, director of design for Rocco Forte Hotels, prioritizes using local artisans to craft fabrics and furniture and choosing antiques to blend in a little history. “It’s the same with fashion in a way; a mix of old and new often looks good,” she says.

Wish You Were Here

Here are a few snapshots highlighting the Rocco Forte Hotels I’ve had the privilege of visiting recently.

“The in-room amenities at Rocco Forte Hotels are perfectly curated to whisper a sophisticated yet sweetly charming welcome.”

“If you experience just one of their magnificent hotels for a stay, a meal, or a spa visit, you’ll be hooked on the personal service, detailed decor, and elegant vibe of Rocco Forte Hotels.”

This page, clockwise from top left: Clocktower of the Balmoral Hotel, Edinburgh; Afternoon tea in the Balmoral’s Palm Court; Bar Prince at the Balmoral; Guest suite at the Balmoral

Opposite, clockwise from top left: Terrace views from guest suite at Hotel de Russie, Rome; Art abounds at Hotel de Russie; Terraced gardens at the Hotel de Russie; Courtyard dining at the Hotel de la Ville, Rome

Edinburgh

The Balmoral Hotel, with its commanding clocktower, Victorian architecture, and sweeping views of Edinburgh’s Castle Rock, is a 1902 landmark in the capital city of Scotland. The name “Balmoral” comes from the Gaelic phrase baile mhóireil for “magnificent dwelling,” and it’s even more magnificent today as part of the Rocco Forte Hotels collection. A bespoke Balmoral tartan is used to upholster furniture in the rooms, along with touches of velvet and floral fabrics for an elegant Scottish manor house style.

There’s a Whisky Room, of course, where you can sip and sample over five hundred unique varieties of Scottish whisky—or, as Balmoral whisky ambassador Cameron Ewen calls it, “the beautiful water of life.” Prefer a gin and tonic? Good news, lads and lassies, because Balmoral distills its own premium Scottish gin made with botanical notes of rosemary, sage, anise, and lemon verbena.

Brasserie Prince is your go-to for all-day hotel dining with fresh and seasonal Frenchinspired Scottish bistro fare. Just don’t miss breakfast. It’s an incredible spread of fresh fruit, bread, pastries, oatmeal, several kinds of house-smoked Scottish salmon, eggs to order, potatoes, bacon, and—if you dare—a morning ration of haggis and black pudding. With something for everyone, there’s a menu selection called Nourish featuring vegetarian and plant-forward breakfast dishes.

Wellness pursuits abound at the beautiful Balmoral Spa. Perhaps even more appreciated after a chilly day walking the Royal Mile or hiking up to Arthur’s Seat, you can stretch out and warm up in the hotel’s heated indoor swimming pool, steam rooms, and saunas.

Rome

The Eternal City is home to two hotels in the company’s portfolio.

The Hotel de Russie, built in the early 1800s, is near the energetic Piazza del Popolo and dangerously near the high-fashion designer boutiques along Via Condotti. Step inside and make your way to the umbrella-shaded open-air atrium bar, which overlooks the hotel’s Mediterranean-style tiered garden filled with roses, citrus, and pine.

Perched on Via Sistina at the top of the Spanish Steps, the Hotel de la Ville literally overlooks life in Rome. The rooftop bar, Cielo, offers a bird’s-eye view of the city below (which is spectacular at sunset, especially with an Aperol spritz in hand). This eighteenth-century palazzo’s accommodations provide lovely views of the hotel’s tranquil courtyard or the Villa Borghese gardens. All rooms feature generous sizes of Irene Forte Skincare products made from Sicilian botanicals, and there’s an Irene Forte Spa with a full menu of treatments in both hotels.

“The Forte family is working well together to improve beauty on all fronts as it builds a hotel collection that treats guests to the best things in life.”

London

Have you read The Jungle Book or used a telephone? Then you’ve already experienced part of the history of Brown’s Hotel. Officially known as the oldest luxury hotel in London, Brown’s Hotel opened in 1832 and continues to be an epicenter of tradition with a touch of modernity in Mayfair.

Acquired by Rocco Forte Hotels in 2003, Brown’s Hotel was the haven of choice for Queen Victoria, President Theodore Roosevelt, and literary greats including Rudyard Kipling, Mark Twain, Agatha Christie, and J. M. Barrie, author of Peter Pan.

Brown’s is also the site of the first telephone call, made in Great Britain when the young inventor Alexander Graham Bell rigged up a way to phone a friend in 1876. You can take a selfie in the room where it happened, now a little museum on the hotel’s ground floor.

The room making news today is the Sir Paul Smith Suite, a recently unveiled collaboration with the British designer noted for his artful sense of whimsy.

The art of fine food and drink has always been front and center at Brown’s, so even if you’re not a hotel guest, plan to enjoy cocktails at the glamorous Donovan Bar, afternoon tea in the Drawing Room, or Britain’s famed Sunday Roast with all the trimmings carved tableside at Charlie’s, named after Sir Rocco Forte’s father.

While Brown’s is a decidedly distinguished destination, Lydia Forte, group director of food and beverage, acknowledges that guests at all Rocco Forte properties seek a contemporary mix of indulgent and light foods, including vegetarian and gluten-free options. “It’s clear that people want to be healthier,” she says.

Fancy mixing fitness with your love of food and art? Book a special art walk while at Brown’s. Start with coffee and pastries before an extended walking tour of Mayfair’s art and fashion galleries. Then, return to Charlie’s restaurant for a debrief and delectable two-course lunch.

Above: Brown’s Hotel entrance in Mayfair

Right: A cozy fire greets guests in the front hall.

Below: Afternoon tea in the Drawing Room of Brown’s

The Future of Rocco Forte

New hotels in Milan, Naples, Lisbon, Sardinia, and possibly Miami are planned for 2025 and beyond. Director of development Charles Forte leads the company’s hotel expansion and new projects for residences and resort spas with his father and his sister, wellness director Irene Forte.

Verdura Resort in Palermo, southwest Sicily, featured the first Irene Forte Spa, with two stories of indoor and outdoor spaces, treatment suites, a beauty salon, and a fitness center overlooking the sea. Irene Forte Skincare has been awarded a B Corp certification, only given to companies that meet the highest social and environmental sustainability standards.

“My skincare line is based on the natural bounty of the island—a kind of Mediterranean diet for the face,” says Irene.

The Forte family is working well together to improve beauty on all fronts, from decor to dining and hospitality to health, as it builds a hotel collection that treats guests to the best things in life.

To learn more or book a stay, visit RoccoForteHotels.com or follow the brand on Instagram @roccofortehotels.

Charles Forte, Sir Rocco Forte, Olga Polizzi, Irene Forte, and Lydia Forte

Below: The pool and beautiful villa views at Verdura Resort, Sicily

Grand Boulevard Shopping Center, Sandestin

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Versace by Rothenthal Butterfly Garden Service Plate, 13 inch

Paul Sutton Bourbon has garnered numerous awards with its initial bottled-in-bond, six-year-old single barrel bourbon whiskey, including gold medals at the 2021 and 2022 World Spirits Competition, SIP Awards, ASCOT Awards, and John Barleycorn Awards. It can now be found on top shelves at a selection of handpicked bars and retailers, and each bottle is hand labeled, numbered, and dated. The words “Family Reserve” are embossed on the sides of the custom bottle to commemorate the family’s hundred-year-old mash recipe, and seven vertical cuts on the back of the bottle represent seven generations of distilling. The bourbon’s sweet finish, with notes of caramel, vanilla, citrus, and honey, make it an easy-sipping whiskey or a rich base for any Manhattan, whiskey sour, or bourbon smash.

Many fans of Paul Sutton Bourbon prefer it neat or with an ice cube, but a favorite family cocktail recipe is the Paper Plane with equal parts Paul Sutton Bourbon, Aperol, Amaro Nonino, and fresh lemon juice. The cocktail is a lovely balance of bitterness from the Aperol and brightness from the lemon juice. For the full effect, serve it in a coupe glass garnished with a small paper airplane. The 100-proof Paul Sutton Bourbon gives the drink a nice structure.

Visit PaulSuttonBourbon.com or @paul_sutton_bourbon on Instagram to learn more, and look for it in our coffee-table book COOK:

The Paper Plane Takes Off

Cocktails. Cuisine. Culture. by VIE.

SPRING AWAKENING

With spring at the doorstep and summer right around the corner, there has never been a better time to curate the perfect 75°F afternoon ambience. Embrace the season’s vibrant happenings with our selection of breezy floral dresses, pastel bags, and stylish accessories. Gatherings can be more elevated and fashionable than ever with these cooking must-haves and dreamy dinnerware. Whether the occasion is hosting a terrace soiree with friends or a date night out, our C’est la VIE picks will create a lavish ensemble for you and your table.

Alémais Paradiso Shirtdress us.alemais.com – $695

Sicilia Charger Plate, Green cabanamagazine.com – $140

Myra Barginear, a medical oncologist, revived her family’s hundred-year-old mash recipe amid taking time off from her career to raise her children. She traded her lab coat for work boots and, in 2014, became the first woman cofounder and CEO of a family-owned and operated spirits distillery, Paul Sutton Bourbon. Collaborating with an engineering firm, she and her team used reverse engineering and analytical techniques to confirm the old family recipe contained in her grandfather’s mason jars. Producing bourbon whiskey is a science and an art that requires innumerable resources and a great deal of patience. Barginear insisted on aging the bourbon for a minimum of six years to stay true to her family’s traditions and quality bourbon.

Barginear and her husband, Paul Amrich, both natives of southern Alabama, have strong ties to Florida’s Emerald Coast. They have introduced their bourbon to the affluent whiskey and cocktail lovers in the area. Paul Sutton Bourbon has been the featured bourbon whiskey at several prominent local festivals and events, including 30A Wine Festival at Alys Beach, Taste of the Race in Seaside, The Heritage – A VIE Legacy Show Home reveal party, and more. Cheers to family and great spirits!

Visit PaulSuttonBourbon.com or @paul_sutton_bourbon on Instagram to learn more, and look for it in our coffee-table book COOK: Cocktails. Cuisine. Culture. by VIE.

A Family Recipe Revived

This cocktail by Christine Tarpey of Better Together Beverage is full of gratification and love! See many more recipes from mixologists around the Northwest Florida coastal communities in our latest coffee-table book, COOK. Cocktails. Cuisine. Culture. byVIE, now available at VIEmagazine.com/shop-vie.

Love Letters

Ingredients

FOR THE SYRUP:

• 1 oz vodka

• 1.5 oz pink lemonade

• .25 oz rose syrup

• .25 oz lemon juice

• Top with sparkling wine

• Dehydrated rose petals, for garnish

• 1 mini envelope

• 1 mini clothespin

• Coupe glass or martini glass

Directions

Place all ingredients except the sparkling wine in a cocktail shaker with ice and shake well. Strain into a coupe glass and top with sparkling wine.

Sprinkle in a pinch of dehydrated rose petals (food-grade petals) for garnish. Then, write your guests an uplifting message on the mini envelope and pin it to the rim of the glass. XOXO

Photo by Katie DeSantis

Jack Kirkendall, Anna Simpson, McKenna Mears, Jordan Staggs, Lisa Burwell, Sally Neal, and Kelly Curry

COOK BY VIE BOOK SIGNING AT 87 CENTRAL SQUARE

In VIE’s sixteen 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 live in our home area along the Gulf Coast of Northwest Florida. They are featured in our new coffee-table book, COOK: Cocktails. Cuisine. Culture. by VIE. We were thrilled to celebrate the launch of COOK at 87 Central Square in Seaside, Florida, by Chef Jim Shirley. Many chefs and culinary teams filling its beautiful pages joined us! Thank you to all who made this a beautiful soirée, including Rose & Co. floral design.

Kara Enache and Mesi Nagy Tischler

Jon Shirley and Jared O’Donnell

Veronica Deveau and Jasmine Brown

McKenzie Burleigh and Lisa Burwell Ronni Kay

Photography by Hunter Burgtorf

Chef Tom Catherall and Leslie Sheehan Brothers

Justin Schepige and Ben Parsons Judy Jones and Clayton Redmond

Megan Trent and Jenifer Kuntz

McKenna Mears, Tyson Rogers, and Haileigh Angelle Jordan Staggs, Jack Kirkendall, Anna Simpson, and Sally Neal

Nikhil Abuvala Natalie Sharkey and Caroline Boone

Kelly and Alex Curry Gerald Burwell and Sucre

Lisa Burwell, David Richard, and Chef Tom Catherall

Hannah Grace and Nikhil Abuvala

Kate Burns and Allyson Longshore

Jordan Staggs, Christine Tarpey, and Lisa Burwell

SOIRÉE ON THE BAY: ACT III

Congratulations to Children’s Volunteer Health Network for another successful Soirée on the Bay, raising over $300,000 for children’s wellness in our area! The VIE team is always in awe of the outpouring of support from our community for its nonprofits. Cheers to CVHN’s executive director Megan Trent and her amazing team for hosting such a magical weekend at the Dugas Estate. Mark your calendars for next year, March 14–15, 2025.

Photography by Epic Photo Co.

Lynn and Steve Dugas

Maggie Yelverton and Jeff Watson

CVHN Staff Megan Trent

Jonathan and Amanda Hampel

Dr. Bradley Harrelson, Kasey Harrelson, Dr. Reese Harrison, Mara Harrison, Jeff Dannelly, Jennifer Dannelly

Lisa Peters and Travis Sheley

Megan Trent, Sheila Benson, Meghan Kelly, Jackie Maliszewski, Jane Bahr, and Lynn Dugas

Tip Tops Band

Steve Dugas, Jourdyn Dugas, Lynn Dugas, and Christian Dugas

Elise Neilson, Alexis Miller, and Meghan Kelly

Greg Bahr with Gina and George Gafford

Anthea Turner and Fabrizio Flammini

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.

Petite pause

Ingredients

50ml (1.5 oz) Ketel One Vodka

10ml (.5 oz) White Balsamic Vinegar (Pensato preferred)

100g (.25 lb) Ripe Campari Tomato

Pinch of Salt & Pepper

Touch of Sugar

Directions

1. Muddle the tomato.

2. Add all the ingredients in the shaker.

3. Add ice.

4. Shake and double strain in a martini glass.

5. Sprinkle pepper on top of the drink.

6. Garnish with seasoned cherry tomato.

7. Enjoy!

Savor a Sip of Summer

From LPM Restaurant & Bar’s 2022 Spirits Book, we’re thrilled to share this fresh recipe from London’s French Riviera-inspired dining destination taking the world by storm. The Tomatini is the perfect summer cocktail! This drink relies entirely on the quality of the fresh Campari tomatoes and the lightness and subtlety of the Pensato balsamic vinegar, whose manufacture is an art in itself. Visit LPMrestaurants.com and follow on Instagram @lpmrestaurants for locations and more news.

FRENCH

TUESDAY–SATURDAY 4:30–9:00 P.M.

SUNDAY–MONDAY CLOSED

Photography by Guillaume Lechat

The Dark Horse

Ingredients

• 2 ounces Horse Soldier Bourbon

• ¾ ounce lemon juice

• ¾ ounce simple syrup

• Handful of ripe blackberries

Directions

This recipe is courtesy of Firefly PCB, a beautiful venue for casual fine dining any night of the week. See many more recipes from mixologists around the Northwest Florida coastal communities in our latest coffeetable book, COOK. Cocktails. Cuisine. Culture.byVIE, now available at VIEmagazine.com/shop-vie.

Muddle 2–3 blackberries and pour into a cocktail shaker with the liquid ingredients and fresh ice. Shake until the ingredients are well mixed, then strain over a large ice cube in a rocks glass. Garnish with a whole blackberry, and enjoy! Love,VIE

Photo by Romona Robbins

Y O U R A G E N C Y O F R E C O R D S T O R Y T E L L E R S

B R A N D I T E C T U R E E X P E R T S . I D E A T O R S .

S T R A T E G I S T S P U B L I S H E R S D E S I G N E R S P U B L I C I S T S

S O C I A L M A R K E T I N G G U R U S P H O T O G R A P H E R S

D O C U M E N T A R I A N S . F I L M M A K E R S . P O D C A S T E R S .

231-3087

17,745 Children Helped

16

Our Impact Since 2005 (19 Years):

155,171 Procedures Provided

2023–2024 School Year (Through April 2024*)

1,042

WITH THANKS FOR THE SUPPORT OF:

KNOW BEFORE YOU GO

Text SAFETY to 31279 for surf conditions

DOUBLE RED FLAGS

WATER CLOSED TO PUBLIC*

RED FLAG- HIGH HAZARD

High Surf and/or Strong Currents

YELLOW FLAG- MEDIUM HAZARD

Moderate Surf and/or Currents

GREEN FLAG- LOW HAZARD

Calm Conditions, Exercise Caution

PURPLE FLAG- STINGING MARINE LIFE

Man O’ War, Jellyfish, Stingrays

For a complete guide on beach rules, visit BeachSafety.com.

*Entering the Gulf during double red flag conditions can result in a $500 fine and criminal charges. Absence of flags does not assure safe waters. Swim at your own risk. For emergencies call or text 911.

Au revoir!

BEFORE YOU GO . . .

All good things start from a place of joy in the kitchen. Internationally acclaimed and family-owned gelateria Anita Gelato was founded in 1998 in the heart of Mama Anita Avital’s Mediterranean kitchen. Her home quickly became a neighborhood gathering place to enjoy sweet treats in good company. With the help of her youngest son, Nir, Anita began to craft homemade ice creams flavored with her signature freshly made jams. Soon, Nir started to sell these premium ice creams from a cart at a weekly local market, and a devoted customer base quickly grew. The Avital family traded the cart for their first gelato store in 2002 and have continued sharing their beloved frozen recipes internationally from Tel Aviv to London.

To visit Anita Gelato’s new Times Square location, head to 207 West 45th Street, or visit their website, Anita-Gelato.com, to view a comprehensive list of all international locations. Be sure to follow along @anitagelatousa to never miss out on a dreamy new gelato flavor.

Photo courtesy of Anita Gelato