Chef Spotlight: Giovanni (Gio) Filippone of Vue on 30a If you are seeking a sophisticated yet laid back atmosphere to nibble on tapas while sipping on a glass of wine, thirsting for a craft cocktail at the bar after a busy day, or wanting to dive into a four or five course chefs tasting, then…
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Born from a love of cooking, deep Italian roots and a desire to delight its patrons, Clemenza’s at Uptown Station encompasses all that is Italian cuisine. Serving award winning wood fired pizzas, dishes with classical sauces, daily specials and entrees like Sicilian Breaded Rib Eye Steak, along with pastas topped with fresh local seafood, Clemenza’s at…
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Brody Olive, in my opinion, is one of the top chefs along the Fl/Al Gulf Coast, and I have had several opportunities to judge his creations against many other competitors in food competitions over the last several years. He is a humble and talented man who created this dish for the Alabama Seafood Cook-off 2016. Currently,…
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Chef de Cuisine, Chef Tommy LeMasters of Brotula’s Seafood House & Steamer, began his career in the restaurant business at an early age. Starting out as a dishwasher at the age of nine in his stepfather’s restaurant, LeMasters knew he wanted to be in the family business. While in high school LeMasters worked under Chef…
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You know I’m a Southern gal, and a lover of all things food related, especially fried chicken, so when Food Film Festival founder George Motz (see interview) and team decided to bring his event to South Walton with the help of The Local Palate, I jumped on board with gusto. Not only have I been promoting…
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A native of Destin, Florida, Allen Teuton moved to Atlanta, Georgia, to pursue his passion for a variety of cuisines where he built his culinary portfolio over the last decade. During Teuton’s time as a student of the Culinary Arts and Science at Gulf Coast State College in Panama City, Florida, he interned under…
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(Scroll to the bottom to enter the Le Creuset giveaway) Sweet Cedar Key Littleneck Clams are one of my favorite bivalves to cook, and steaming them is so easy to do. They pop open, so there is no shucking involved, and tossed with pasta or served with a flavorful broth, they are a delight to…
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