Seaside, Florida #30AEATS #SouthWalton

As seen in The Seaside Times

Fall in South Walton is a time to celebrate cooler temperatures, less crowded beaches, local cuisine, and to appreciate family and friends during a Thanksgiving week spent in Seaside.

For many Americans, the Thanksgiving meal includes seasonal dishes such as roast turkey with stuffing, cranberry sauce, mashed potatoes and pumpkin pie. The holiday feast dates back to November 1621, when the newly arrived Pilgrims and the Wampanoag Indians gathered at Plymouth for an autumn harvest observance.

Those gathering in Seaside will have a bountiful meal as well, if ordering an organic free-range turkey from Modica Market by November 6th. All of the house made sides will be available for pick up the day prior, and will include Ms. Lisa’s sinfully delectable squash casserole, green bean casserole, and cornbread dressing to name a few. Carmel Modica says, “You won’t want to miss out on Ms. Lisa’s famous pies!”

Shellfish was also in abundance at the original Thanksgiving dinner, especially oysters, and Gulf seafood certainly has a place on my table, and in my oyster dressing. You will find it on the Thanksgiving buffet at Great Southern too, along with roasted turkey, giblet gravy, corn pudding, and Chef Jim’s popular smoked Gouda cheese grits. Just make certain to confirm your spot beginning November 1, as space does fill up quickly. If seeking a new twist on the holiday, indulge in spectacular tapas paired with carefully selected wines at 45 Central, Great Southern’s sister wine bar; the newest hot spot to sip, savor and socialize.

Hot Summer Day in Seaside, Florida #30AEats

In keeping with tradition, Seaside’s Bud & Alley’s, The Pizza Bar, and Taco Bar will be closed Thanksgiving Day. But that evening, Bud & Alley’s rooftop deck will open at 4:00 p.m. for all to enjoy the best turkey sandwiches and craft cocktails, while watching the sunset in Seaside splendor.
Plan to mix and mingle come Saturday with culinary artisans and growers at the Seaside Farmer’s Market, showcasing the best of our regions bounty. Later in the day, share in the glory of the Annual South Walton Holiday Parade, one of our family traditions, that begins at 4:00 p.m. in Seagrove, and ends in Seaside. Santa Claus is the master of ceremonies, breaking out in song before flicking the big switch to turn on the town, illuminating downtown Seaside.

It is my opinion that being grateful is good for your health, and giving thanks can positively impact your life. This season pause to acknowledge the blessings around you, as it may provide spiritual peace and a renewed outlook. Happy Holidays!

Worthy of a space on your Thanksgiving table, try this Panhandle inspired oyster dressing with provisions purchased from the Seaside Farmers Market, Modica Market, and oysters from the local fish market.

Oyster Dressing

Ingredients

2 large French baguettes, cubed

3 ounces thick bacon, diced

1 stick unsalted butter

2 celery stalks, diced

½ green bell pepper, diced

½ small onion, finely diced

3 large garlic cloves, minced

2 tablespoons smoked paprika

½-teaspoon garlic powder

½-teaspoon cayenne pepper

½-teasppon fresh ground black pepper

36-shucked oysters, halved (and 1-cup oyster liquor)

2 tablespoons chopped fresh parsley

4 large eggs

1-teaspoon Crystal hot sauce

1-teaspoon kosher salt

Preparation

Preheat the oven to 350°. Butter a 10-by-14-inch shallow baking dish or large cast iron skillet. In a separate large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 5-10 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes while stirring.

In a large bowl, add the baguette. Spoon the bacon mixture on top. Add the oysters and the oyster liquor along with the fresh parsley.

Beat the eggs in a small bowl with the hot sauce and salt. Pour the eggs into the larger bowl and mix everything together. Scoop the dressing into the baking dish or skillet and bake on the top rack for 45 minutes, until heated through. The top should appear golden and crispy. Serve immediately.

Susan Benton is a food and travel journalist, blogger, and the owner of 30AEATS.com where she shares her passion and her commitment to promoting local farmers, fishermen, chefs, artisans and restaurants along the Gulf Coast. Look for her cookbook release spring 2016. Photos: Susan Benton

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