723 Whiskey Bravo is one of nine locations in South Walton (Florida) highlighted in season two of  “Emeril’s Florida” on the Cooking Channel and was viewed this past Sunday, January 19 at 2:30 p.m. EST/1:30 p.m. CST. If you missed it, you can catch the episode again on Jan.23 at 11:30am CST called ( Emeril’s Florida Some Panhandle Beach & Waterfront Favorites). Our area is scheduled to be featured in nine different segments, with the next two episodes focusing on the destination itself airing Sunday, January 26 at 2:30 p.m. EST/1:30 p.m. CST and Sunday, March 2, at 2:30 p.m. EST/1:30 p.m. CST.

“Given Emeril’s stature and influence in the world of food, we can’t think of any more gratifying honor than to be selected as a featured restaurant on Emeril’s Florida,” says 30A EATS good friends Skip and Victoria Moore, owners of 723 Whiskey Bravo in Seagrove Beach.”

According to the Moore’s, Emeril and his crew tested the new grilled whole Popmpano fish (which was reported to be such a hit that the crew returned later to enjoy it again), the Grilled Grouper, Gulf Coast Cioppino, Roasted Duck Salad and Chicken Tortilla Salad, prepared by Chef Alan Baltazar. Before tasting the creations overlooking the Gulf on the Rooftop Bar, Emeril spoke with longtime friend George Barnes, Operations Manager of 723 Whiskey Bravo. Barnes said, ““Emeril didn’t feel as though the local restaurant scene in the quote ‘Redneck Riviera’ got enough respect. We have a great chef and restaurant fraternity here, so he wanted to shine the light on what the Gulf Coast has to offer.”.

 

(photos courtesy of 723 Whiskey Bravo)

 

Grilled Grouper and Stewed White Beans with Arugula and Tomatoes

1 hr 30 min

3 to 4 Servings

Ingredients:

Recipe courtesy of Alan Balthazar, Executive Chef, 723 Whiskey Bravo , Seagrove, Fl 32459

Beans with Arugula & Tomatoes

• 8 ounces applewood-smoked bacon strips
• 1 small yellow onion, diced
• 3 pounds dried white beans
• 1/4 cup high-quality chicken stock
• 3 tablespoon salt
• 3 tablespoon black pepper
• 1 cup diced tomatoes
• 2 cups arugula
• Grilled Fish
• Three to four fresh 6-ounce grouper fillets
• 1 to 2 tablespoons olive-oil
• Sea salt & Pepper

Preparation:

For the beans with arugula and tomatoes: Slice the bacon strips into 4 even pieces and cook in a large stock pot over medium-high heat until brown and starting to get crispy. Add the onion and stir, making sure to scrape the bottom of pot. Cook until the onion is soft, about 5 minutes. Add the beans, chicken stock, 8 cups of water, salt and pepper. Bring to a boil, then lower the heat to medium-low and simmer. Stir the beans frequently and check the water level: If they start looking dry add a little more water. When the beans no longer float, after about an hour, reduce the heat to low. Continue cooking until the beans are soft, 25 to 30 minutes more.For the grilled fish: Heat a grill or heavy grill pan over medium-high heat. If using a grill, coat the fish with the oil, season with salt and pepper and add to the grill using tongs to adjust the fish and prevent sticking. If using a grill pan, season the fish with salt and pepper and add the oil to the grill pan (if the oil begins to smoke, reduce the heat slightly). Cook the fish until white on all sides and edges and firm to the touch, 3 to 4 minutes per side.Just before serving, add the tomatoes and arugula to the beans and stir in to heat the tomatoes and wilt the arugula, just a few minutes. Serve with the fish.

• The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.