The Flavors of the Emerald Coast
Is there anything better than dining out to enjoy fresh seafood when visiting the beach?
The many chefs of South Walton County, Florida, have been catering to our taste buds for decades in restaurants both new and established. From Southern-inspired coastal cuisines to creative fusions in both casual and fine dining atmospheres, these chefs know what flavors get our attention.
Visiting the Beaches of South Walton soon? Be sure to check out these favorite local establishments.
A Taste of 30A at Home
In the meantime, take a trip to Sexton’s Seafood in Cahaba Heights for fresh-from-the-coast seafood and try these select recipes from the South Walton Florida cookbook in your own home. From cocktails to appetizers to main courses, we’ve assembled a light, four-course dinner sure to please any beachgoer.
The Cocktail: Sandpiper Splash
Kick off your evening with this refreshing creation from Mixologist Shannon August. This drink perfectly captures the transition into spring with its vibrant watermelon base and a kick of Szechuan peppercorn.
Yields: 1 Serving
INGREDIENTS
- 1.5 ounces agave
- 5 ounces orange rum
- 2 ounces fresh watermelon water
- Muddled allspice, cardamom, Szechuan peppercorn
- Tajin rim
- Mint sprig for garnish
INSTRUCTIONS
Add first 4 ingredients to a cocktail shaker and shake well.
Rim glass with tajin. Pour over ice. Garnish with fresh mint.
The Appetizer: Smoked Tuna Dip
No beach trip is complete without a classic tuna dip. Chef Princeton McDonald’s version is a local favorite, served beachside at the Hilton Sandestin. It’s the ultimate crowd-pleaser for a coastal gathering.
Yields: 2 Quarts
INGREDIENTS
- 6 pounds smoked tuna
- 3 pounds cream cheese
- 72 ounces Hellman’s Mayonnaise
- 2 ounces liquid smoke
- 1.5 ounces Worcestershire sauce
- 1.5 teaspoons granulated garlic
- 1 tablespoon onion powder
- 15 julienne-cut green onions
- 1.5 ounces TABASCO® sauce
- 2 tablespoons fresh lemon juice
- ½ teaspoon black pepper
INSTRUCTIONS
Mix all ingredients in large bowl.
Refrigerate until serving.
Serve with house-made tortilla chips or fresh cucumbers.
The Main: Summer Lobster Roll
George’s is famous for regional coastal fare with global flavors. Executive Chef Camille Withall elevates the traditional lobster roll by adding a bright, tropical sweetness that perfectly complements the buttery brioche.
Yields: 12 Sandwiches
INGREDIENTS
- 3 pounds cooked lobster, preferably claw and knuckle meat (about 6 cups)
- ½ teaspoon celery seed
- ½ teaspoon white pepper
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- 1 teaspoon chives, finely chopped
- 1 cup Kewpie Mayo
- 12 hoagie rolls
- 4 tablespoons butter
- 1 cucumber, sliced thin (about ¼ inch)
- 1 cup mangoes, diced
INSTRUCTIONS
Combine lobster, spices, and mayonnaise in a large bowl, and set aside.
Slice hoagie rolls down the middle, leaving about a half-inch portion to keep a hinge on the sandwich.
Melt butter in a skillet, and toast hoagie rolls with the cut side facing down.
Arrange slices of cucumbers on one side of the hoagie roll and about 2 tablespoons of diced mango on the other side.
Scoop lobster mixture into the middle.
Garnish with pea shoots or microgreens.
The Dessert: Mile High Key Lime Pie
Chef Jim Shirley’s Key Lime Pie is more than just a dessert; it’s a Seaside tradition. Known for its buttery graham cracker crust and a meringue that reaches for the clouds, it’s the perfect end to any 30A-inspired meal.
Yields: 1 Pie
INGREDIENTS
CRUST:
- 12 graham crackers
- ¼ pound butter
- 3 tablespoons granulated sugar
FILLING:
- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- ½ cup keylime juice
MERINGUE:
- 3 egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¾ cup superfine sugar
SPECIFIC TOOLS:
- Power mixer
- Food processor
- 9-inch springform pan
INSTRUCTIONS
Preheat oven to 350°.
CRUST:
Toss the crackers, butter, and sugar into a food processor and run it for a minute or so.
Firmly pat the mixture into the bottom and up the sides of a 9-inch springform pan, forming a crust.
Bake at 350° for 5 minutes and remove from oven.
FILLING:
Beat egg yolks till smooth.
Add condensed milk and mix well; then slowly beat in the lime juice.
Pour this concoction into the cooled crust, and pop back into the oven for 5 minutes.
MERINGUE:
While the pie cooks, add 3 egg whites into a mixing bowl with ¼ teaspoon cream of tartar.
Beat on high until soft peaks form, then add sugar a tablespoon at a time, beating till peaks get stiff.
Carefully tumble and spread meringue onto the top of the pie, and pop back into the oven.
Bake for 7 minutes; the meringue tips will start to brown.
Take pie out of the oven, let it cool, and serve.
