Crust Artisan Bakery on U.S. Highway 98 opened in the spring of 2012, gaining immediate popularity with the local crowd, and tourists soon followed. South Walton residents Kim and Mark Fressell knew the niche they were trying to fill, and they have already succeeded. In less than six months, and with the help of their…
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A big thank you to Castello Moments for sponsoring this post–and giving me the opportunity to share three delicious cheeses with readers! It was a Gouda day when three Castello Cheese Wheels arrived at my door! I mean, my name is @fromagechick on twitter for a reason. I became a twitter member ages ago, whey before I…
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Living in the Florida Panhandle I’m lucky to have an abundance of wonderful seafood that comes fresh off the docks from local fishermen. I decided to use the Classic Castello in my Shrimp Tacos as it is smooth and has a slightly smoky aroma with a spicy hint of mountain herbs. I found some wonderful corn…
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Weissbier Cheese from Castello has a smooth consistency, nice and soft with a buttery flavor and hints of nutty sweetness, as well as a faint taste of beer leaving a tangy finish. It is a terrific melting cheese, and is perfect for sandwiches or atop French Onion Soup. Its rind is brushed with Weissbeir, a German…
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“We are proud of our store. We think we’re on to something. We are doing business the way it is supposed to be done.” If heading to or from the beaches of South Walton, you may have passed a small local eatery just off State Road 81 in Red Bay called Red Bay Grocery. I…
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Lifetime Walton County local Robert Davenport was raised along the shores of Choctawhatchee Bay. That meant running seine nets, cast nets, gill nets, crab traps and fishing was his way of life. The bounties were then prepared daily using recipes that have been passed down for generations. Having been asked about these ‘heritage recipes’ time and time again by…
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It’s National Fried Chicken Day, and Oh, how I love fried chicken! I just returned from a trip to Lafayette, Louisiana where I savored the most succulent smoked and flash fried chicken from an incredible restaurant, Southern Social, which I will be sharing in an upcoming post soon. I happen to make mine buttermilk…
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Vickie and Jeff Miller are no strangers to the restaurant industry as they have spent the last thirty years in the food business as either a franchisee or franchisor, with names such as Pizza Hut, Denny’s, and Lee’s Chicken under their belts. Last summer the couple decided to take on the trendy food truck business,…
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Recipe: Recipe courtesy Executive Chef Brian Murray, Fish Out of Water, WaterColor, Florida Show: Emeril’s Florida Episode: South Walton Beaches If you would like to read more about Executive Chef Brian Murray at WaterColor Inn & Resort, click here. Oyster Mushroom Vinaigrette: 2 cups oyster mushrooms stems removed 2 1/2 ounces fine quality extra virgin olive oil Kosher salt and…
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Nestled within the AAA-Four Diamond WaterColor Inn & Resort is the award winning, fine dining restaurant, Fish Out Of Water. Overlooking the stunning emerald waters of the Gulf of Mexico, it sets a glamorous scene for enjoying the delectable fare offered by Executive Chef Brian Murray and team. Murray grew up in Connecticut with parents…
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Growing up in New Jersey, Brian Ethridge was an inquisitive young man who lived near a pizzeria and decided he wanted to learn how to make fresh authentic hand-tossed pizza for his own consumption. As fate would have it, Brian moved to Palm Beach, Florida, where he met Jan from East Hampton Long Island,…
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On my recent visit to taste and tour Lafayette, Louisiana, I had the pleasure of dining at Jolie’s, a beautiful restaurant with an ode to George Rodrigue, world-renowned Blue Dog artist. The name from one of his paintings titled “Jolie Blonde” (Pretty Blonde) was originally painted in 1974, and depicts the artist’s vision of the fictional Cajun woman. According to the…
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