VIE Magazine March / April 2016

THE

CULINARY & COUTURE ISSUE

March/April 2016

DISCOVER STALLWORTH PRESERVE 25 Stallworth Boulevard is poised on an exceptional 75 feet of private beach frontage within the gates of exclusive Stallworth Preserve. This private gulf-front residence makes a grand entrance into the marketplace following an impressive remodel.

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IN THIS ISSUE:

56

92 FEATURE Let Them Eat Cake: Regalness Is Delicious 92 FOR THE LOVE OF FOOD Raise Your Glass: Seeing Red Wine Festival Celebrates Twenty-Five Years in Seaside 26

36

188

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66

Serenity and Style at Firefly: Panama City Beach’s Casual Fine Dining Experience 113 Panhandle to Pan: Culinary Prowess on the Redneck Riviera 124 From the Battlefields to the Kitchen 134 Borago: Il terzo posto 152

Hello, Miss American Pie! Recipes and Tales from the Nation’s Best Pizza Joints 36

COUTURE

Gimme Some Sugar! A Guide to Southern Sweets 66

The Imaginarium of Mary Kay Samouce 56

Cheers to Thirty Years! Bud & Alley’s Is a Seaside Tradition 82

A Bite of New York Fashion Week: Sumptuous Trends for Spring and Summer 2016 176

176 VOYAGER The Emerald Coast Meets the Emerald Isle 46 Something in the Water: This Quirky Ozark Town Is a Little-Known Mountain Oasis 166 HOME AND GARDEN The Modern Minimalist: Chapter Three 144 Real Estate 2015 Review: A Record Year for the 30-A Market 162

A Family Tradition: REEDS Takes Fine Jewelry to Another Dimension 188

V I E MAGA ZINE .COM | 13

CREATIVE TEAM FOUNDER / PUBLISHER LISA MARIE BURWELL Lisa@VIEMagazine.com FOUNDER / EDITOR-IN-CHIEF GERALD BURWELL Gerald@VIEMagazine.com

EDITORIAL MANAGING EDITOR JORDAN STAGGS Jordan@VIEMagazine.com CHIEF COPY EDITOR MARGARE T STE VENSON CONTRIBUTING W RITERS SUSAN BENTON, SALLIE WOLPER BOYLES, MEL ANIE A. CISSONE, ANGEL A DIFFLY, LORI HUT ZLER ECKERT, ERIN ODEN, K AY PHEL AN, TORI PHELPS, MIKE RAGSDALE, T.S. STRICKL AND, SUSAN VALLEE

ART AND PHOTOGRAPHY ART DIREC TOR TRACE Y THOMAS FILM CUR ATOR TIM DUTROW GR APHIC DESIGNERS RINN GARL ANGER, LUCY MASHBURN CONTRIBUTING PHOTOGR APHERS RODIN BANICA, CHIP FORD, TAHMI ZELLER HAWSE Y, VICTOR HENDERSON, JEFF K AUCK, CARA KLEINHAUT, BRENNA KNEISS, MADDING MCFADDEN, AUBRIE OFFERDAHL, NICK RHYNE, GREG RIEGLER, ROMONA ROBBINS, DAVID STEELE, BILL WECKEL, HAO ZENG, STE VE WELLS PHOTOGRAPHY, STM PHOTOGRAPHY

ADVERTISING, SALES, AND MARKETING WEB DE VELOPERS MEGHN HILL, MARK THOMAS BR ANCH OFFICE MANAGER – IREL AND SHARON DUANE MARKE TING MANAGER AMANDA CROWLE Y CRE ATIVE ST YLIST SUVA ANG-MENDOZ A ACCOUNT E XECUTIVES JULIE DORR Julie@VIEMagazine.com MARY JANE KIRBY Mar yJane@VIEMagazine.com L AUREN SHAW Lauren@VIEMagazine.com DISTRIBUTION MANAGER TIM DUTROW DISTRIBUTION COORDINATOR SHANNON QUINL AN

VIE is a registered trademark. All contents herein are Copyright © 2008–2015 Cornerstone Marketing and Advertising, Incorporated (Publisher). All rights reserved. No part of this periodical may be reproduced without written permission from the Publisher. VIE is a lifestyle magazine and is published six times annually on a bimonthly schedule. The opinions herein are not necessarily those of the Publisher. The Publisher and its advertisers will not be held responsible for any errors found in this publication. The Publisher is not liable for the accuracy of statements made by its advertisers. Ads that appear in this publication are not intended as offers where prohibited by state law. The Publisher is not responsible for photography or artwork submitted by freelance or outside contributors. The Publisher reserves the right to publish any letter addressed to the editor or the Publisher. VIE is a paid publication. Subscription rates: Digital magazine (iPad only) – One-year $11.99; Two-year $17.99 / Printed magazine – One-year $29.95; Two-year $54.95 (U.S. Only – price includes free access to digital magazine versions for iPad). Subscriptions can be purchased online at www.VIEMagazine.com.

14 | MARCH /APRI L 2016

ON THE COVER:

With a deliciously royal flair, South Walton Fashion Week 2015 Sheila Goode Model of the Year Award winner Miranda Abney lounges on an antique sofa at the New Orleans Auction Galleries warehouse. She is surrounded by beautiful decor, floral arrangements by Candace Abuvala of Roux 30a, and delicious treats prepared by NOLA bakeries Sucré and Swiss Confectionery. The cover photo shoot, celebrating Abney and her fellow SWFW 2015 winners, designer Tieler James and male model Xinbang “Simba” Tang, took place on a dreary February morning, but the mood inside the gallery was upbeat and nothing short of regal. Photographer Romona Robbins beautifully captured the Marie Antoinette–inspired vibe as Abney donned gown after gorgeous gown created by James, along with custom jewelry creations from Adorn by Samouce. Makeup by Yvette Nation and hairstyling by Brooke Miller completed the oh-so-eighteenth-century vision. Merci beaucoup to all who made this photo shoot extraordinary!

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PUBLISHER’S NOTE:

JOY Joy. This little word has been on my mind a lot lately. It’s usually seen in abundance around the holidays, but I keep bumping into it in my daily travels. When I think that somebody is trying to tell me something, I pay attention, listen, and learn. Webster’s Dictionary defines joy as “a feeling of great pleasure and happiness.” It’s human nature to seek happiness, but I’ve come to realize that joy is something more than that. Joy is an acceptance that everything is going to work out for the better, and that even if your day isn’t going your way, or if things are stressful, it’s all right. When you really think about it, there is so much that is not really in our control. So, when you have those hard moments in life, if you appreciate the good happenstances, both Photo by Tahmi Zeller Hawsey big and small, joy can be found all around you.

You may ask how my musings on joy pertain to our annual food and fashion issue, which we’ve rebranded this year as “Culinary and Couture.” It’s simple—joy is the new black. All kidding aside, when someone labors over Group photo top row, L–R: Gerald Hampton, Jennifer Steele, Sean Ranson, Gerald Burwell, Lisa Burwell and Sucre, Romona Robbins, Brooke Miller, Sol Carter, Yvette Nation, Taylor Eichenwald, Kalina Patterson, Eddie Daigrepont, Emmitt Kendrick, Jr. Middle row, L–R: Wendi Abney, Miranda Abney, Tieler James, Tahmi Hawsey, Simba Tang Bottom row, L–R: Lori Eckert, Mary Kay Samouce, Tracey Thomas, Jordan Staggs, Suva Ang-Mendoza Photos by Romona Robbins

16 | MARCH /APRI L 2016

The joy of the Lord is your strength.

—Nehemiah 8:10

creating a delicious meal, focusing on the correct procedures and sourcing the best ingredients, I take joy in savoring each bite knowing that so much love and care were poured into its preparation. It is a feeling I experience when I don’t have enough time to plan dinner, and my husband steps up and prepares a meal with flawless execution. Or when Roux 30a’s owner and executive chef, Nikhil Abuvala, creates a meal and every bite feels like it was not only delicious, but also filled with goodness. I’m the one who usually cooks in my family, so when someone else does this for me, it can be a big deal and an experience filled with joy. With our harried American lifestyles, it’s so pleasurable to sit down to a peaceful meal with friends and loved ones. My new definition of “enjoying the finer things in life” is having the time to take care of one’s own well-being—something many Americans forfeit on a daily basis.

Achieving a level of excellence in anything takes time, talent, and effort. It takes going the extra mile to excel in life. This is true in the culinary world just as much as it is in the world of fashion. To look your best—to don a beautifully constructed garment—can be a joyful experience. Recently, a friend blessed me with some designer clothing that she was purging—the items ranged from Prada to Zac Posen to Manolo Blahnik.

(My friends and family know that I have a penchant for clothes.) The fabric of a well-made piece of clothing, its construction, and how

it forms to the body—these are the characteristics that make it a work of art.

has the grace and professionalism of a seasoned supermodel; at the ripe young age of fifteen, Tieler’s talent is evidenced by the flawless construction of his exquisite garments and his fresh interpretations of fashion; and Simba is a fresh new face and a gracious and elegant young man. VIE is proud to have been a media sponsor that awarded scholarship money to the winning models and provided the elaborate Marie Antoinette–inspired photo shoot, which took place in the magnificent New Orleans Auction Galleries. The historic loft-style warehouse, located in the heart of the Big Easy’s Lower Garden District, was recommended by Lori Eckert, who authored the feature story. We offer tremendous thanks to Lori, auction gallery owner Susan D. Sarofim, and the entire team at the gallery, along with our wonderful SWFW 2015 winners! We’re proud to know you all and wish continued success to each of you!

Publishing a magazine is an art as well, and that is how we approach VIE—with a craftsman’s passion and a creative perspective. All the extra design tweaks, the photo shoots, the travel to locations that allow for the best backdrops to tell our stories, and the selection of topics that our readers want to read about takes a lot of effort.

Each member of our team has passion and excitement for his or her craft. I’d like to praise VIE’s art director, Tracey Thomas, and managing editor, Jordan Staggs, for pouring their dedication and talent into this publication and for instilling those same values into their respective teams, making VIE stand taller with each new issue.

To partake of life and to enjoy it with appreciation and gratitude is my goal. It’s fitting that in this issue we are able to showcase the young and gifted winners of South Walton Fashion Week (SWFW) 2015. Model winners Miranda Abney and Xinbang “Simba” Tang and emerging designer competition winner, Tieler James, make their magazine debuts in our feature fashion story, “Let Them Eat Cake.” They are talented beyond their years: at seventeen, Miranda

It is our great joy and privilege to create VIE, a labor of love dedicated to our readers and advertisers. Without you, it could not exist!

To Life —Lisa Marie

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S E E I N G R E D W I N E F E S T I V A L C E L E B R AT E S T W E N T Y- F I V E Y E A R S I N S E A S I D E

By Susan Vallee Photos by STM Photography

V I E MAGA ZINE .COM | 27

S

ince its inception two and a half decades ago, the Seeing Red Wine Festival in Seaside, Florida, has turned into an epic event. Tickets sell out within a day or two, more than two hundred wines are available for tasting, and three-hundred-dollar VIP tickets promise access to rare wines and a reserved tent experience unlike any other.

This festive favorite (among locals and visitors alike) is a far cry from the event’s humble beginnings in 1991. The owner of Bud & Alley’s Waterfront Restaurant (a Seaside staple for over thirty years now), Dave Rauschkolb, explains that the idea for the wine festival was born at a Seaside merchants’ meeting as the shop and restaurant owners discussed how the fall and winter months were not busy tourist times in the charming New Urbanist coastal community. The town practically closed down in the winter months back then, and it was creating a real problem for businesses.

Word of mouth helped the festival grow in popularity over the years, and now wine lovers have to be quick to snag a ticket to one of the most beloved events on Scenic Highway 30-A. “We had come together to brainstorm and to think of ways to get people to visit during those slow months,” Dave says. His business partner at the time, Scott Witcoski, suggested a wine festival to draw interest to the community. While everyone thought the idea had legs and several other business owners contributed ideas on how to pull the festival off, it was Scott who fell in love with the concept. Dave says Scott dived headlong into the idea—designing a festival poster, brainstorming ideas for music, and proposing ticket costs of ten dollars for advance tickets or twelve dollars at the gate.

“Everyone thought it was a great idea,” Dave says.

“We all worked as a group to put it together. That’s how we did everything back then.”

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V I E MAGA ZINE .COM | 29

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That momentous first Seeing Red Wine Festival was held on October 12, 1991.

Dave served as the official emcee, cracking jokes and keeping folks amused with the help of a microphone and a small speaker box. Cabana Man provided umbrellas for the amphitheater lawn, and local musical favorite Hubba Hubba performed. It wasn’t a huge affair, but people had fun, and lots of corks were twisted out of bottles that day. Word of mouth helped the festival grow in popularity over the years, and now wine lovers have to be quick to snag a ticket to one of the most beloved events on Scenic Highway 30-A. This past November, Seaside held the Twenty-Fifth Annual Seeing Red Wine Festival, and it was a far cry from those early days of homeowners and friends enjoying bottles of wine underneath a few umbrellas on the amphitheater lawn.

Ticketholders to the Grand Tasting were greeted at the festival entrance with insulated festival bags, an engraved Riedel wine glass, and a few wine-themed tchotchkes. They were then allowed to enter the Grand Tasting and sample up to two hundred and fifty wines and a few champagnes. Dotting the endless array of wine-vendor booths spread throughout downtown Seaside were tables manned by chefs from local restaurants, who served up bite-sized portions of their biggest sellers. Great Southern Cafe’s table served miniature portions of its famous blackened shrimp and Grits à Ya Ya, while Bud & Alley’s, the Pizza Bar, and even Central Square Records served up everything from grilled shrimp to brick-oven pizza and duck-fat caramels. After sampling a few wines, it was a welcome relief to step out of the sun and enjoy a miniature feast of grits and the almost-unequalled taste of a duck-fat caramel.

&

As I made my way around the amphitheater, I came across the Seaside Wine Project’s sampling table. This new collaboration between Seaside and Kokomo Winery in Sonoma County, California, has released a sauvignon blanc, a red zinfandel, a chardonnay, a pinot noir, and a cuvée; all the wines are bottled under the trademarked Seaside name.

“It’s an honor for us to represent this place through our wine. I hope people enjoy it while they are here and take a few bottles back home with them, too.”

The Seaside Wine Project was holding court right outside the iconic Modica Market, and who should be enjoying a glass of Seaside wine at that moment but Andrés Duany himself, partner of Duany Plater-Zyberk and Company, the design firm that began the New Urbanism movement. Standing beside him was Dhiru Thadani, author of Visions of Seaside. I couldn’t help but smile at the “Seasideness” of the moment. The pair enjoyed the beauty of the day and seemed to be delighted at the idea of a Seaside wine.

Kokomo Winery’s owner and winemaker, Erik Miller, was quick to pour me a glass of wine and admit that he was excited about the collaboration but that he was even more proud of the wines it had created. Located in the Dry Creek

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Valley of Sonoma, Kokomo is a small winery that has created fine wines for more than eleven years. After meeting with Robert and Daryl Davis (founders of Seaside), Erik knew he was embarking on something special with the Seaside Wine Project. “It’s an honor for us to represent this place through our wine,” he says. “I hope people enjoy it while they are here and take a few bottles back home with them, too.”

The new Seaside wines are available at all Seaside restaurants and also sold at Modica Market.

As the day came to a close, some vintners put away half-empty bottles while others sat down for the first time in hours to enjoy the Seaside ambience.

Hundreds of visitors had sipped, savored, laughed, and learned underneath a beautiful blue sky in this special little enclave by the beach. By tomorrow, there would be no trace of the lavish event, and life would return to normal on 30-A. Everyone eagerly awaits fall 2016 and the chance to do it all over again!

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Hello, Miss American Pie! RECIPES AND TALES FROM THE NATION’S BEST PIZZA JOINTS

By Sallie Wolper Boyles Photography by Jeff Kauck, Rizzoli New York

WHO DOESN’T LOVE PIZZA? Ah, but what kind—soft crust, crisp crust, thick crust, or thin crust? What about toppings—mild, zesty, meaty, cheesy, or veggie? Then there’s the age-old debate— warm or cold?

Considered quintessential American fare, pizzas are like culinary chameleons.

The freedom to experiment with toppings—locally fresh, perhaps, or ethnically inspired ingredients—and the distinctive textures and tastes of different crusts create countless possibilities. Each pie, nonetheless, traces to a common ancestor from Naples, Italy, first introduced to New Yorkers in 1903. The original components—a thin crust layered with cheese, tomato, and basil—were simple but deliciously addictive. Recognizing the potential of such a versatile, likable food, Italian immigrants were the first to open family pizzerias in America, where they conceived and perfected their own signature recipes. Today, as Chef Craig Priebe points out in The United States of Pizza, his newly released book from Rizzoli Publications, yummy pizza pies are among the most popular centerpieces at celebrations, thanks to generations of hardworking families and innovative chefs.

Noting that menus change and new restaurants emerge, Chef Priebe does not claim to have named the nation’s best pizzas in his book; instead, he offers a snapshot of favorites worth tasting. “I looked for pizzas that were interesting and unique and regional,” he says, “and found many variations that I had not seen before. I also wanted to write about the people who were serving their communities with great products.”

V I E MAGA ZINE .COM | 37

With that in mind, he crafted a combination cookbook and pizzeria guide that (much like a pizza) can be savored over long periods or grabbed for a quick nosh.

The United States of Pizza delivers vivid photography and colorful descriptions of dough types, toppings, tools, and techniques with personal notes for pizzamaking success and bits of history to enrich the recipes and their corresponding pizzerias. Above all, Chef Priebe introduces pizza making as a fun, gratifying art that a novice cook can master from basic instructions. He also encourages creativity by providing guidelines for interchanging crusts and toppings.

Chef Priebe’s enthusiasm is contagious. In his first chapter, “Tools and Techniques,” he writes, “I never tire of learning just one more thing that will make my pizzas magical.” Likewise, he has a gift for communicating that entices readers to gobble up every word he says about pizza screens and dough dockers, the pros and cons of steel versus stone ovens, and the nuances of mozzarella!

The next chapter, “Sauces and Toppings,” provides recipes for an array of classic components: chunky tomato sauce, pesto sauce, roasted chicken, and roasted garlic cloves, to name a few. Throughout the book, Chef Priebe explains why certain steps matter, such as adding a pinch of salt when roasting garlic. “If you roast the cloves in olive oil only,” he warns, “they become too crispy and dried out.”

38 | MARCH /APRI L 2016

At the heart of the book, of course, are the signature pizzas, classified according to dough type: Naples-style, New York–style, Sicilian-style, sourdough, stuffed, corn flour, whole wheat, and gluten-free. Since the crust provides the foundation for all toppings, Chef Priebe offers an enlightening page or two of background about each dough, followed by mixing and prepping directions. His secret to achieving the desired outcome (ultimately, a tasty crust with the right texture) is “a little commitment. You have to make sure the dough has enough time to proof [or rise and fall] properly,” he says.

Chef Priebe prefers to let his overall favorite, the sourdough, sit for five days.

Other types, like the dough for a New York–style crust, can be ready after rising overnight in the refrigerator plus one hour to reach room temperature.

“It’s not complicated to make,” he assures. “Most of the time, the dough is just sitting there.”

Interestingly, every recipe in The United States of Pizza—whether the classic margherita from Patsy’s Pizzeria in New York or the Goodie Roonie, a stuffedcrust pie with sausage from Big Fred’s Restaurant and Lounge in Omaha, Nebraska—is Chef Priebe’s own interpretation. “I wrapped each recipe around the experience of the pizzeria described,” he explains, “but I didn’t discuss ingredients or techniques with any of the chefs. I deciphered them myself.”

“I wrapped each recipe around the experience of the pizzeria described, but I didn’t discuss ingredients or techniques with any of the chefs. I deciphered them myself.”

He did, however, rely on Dianne Jacob, his coauthor, to test over a hundred recipes. Her time in the kitchen verified that his instructions were foolproof, even for amateurs. “She’s a great writer and she helps keep me on schedule,” Chef Priebe asserts, “but Dianne will tell you she’s an average cook at best.” An acclaimed food writer and writing coach nonetheless, Jacob also assisted Chef Priebe with his first book, Grilled Pizzas & Piadinas, published in 2008 with positive reviews from many, including Wolfgang Puck. “Dianne and I make a good team,” says the chef.

The United States of Pizza, receiving its own round of accolades, represents five years of research and writing. In truth, Chef Priebe’s preparation began decades ago. “I began cooking when I was a toddler,” he reveals. “Growing up in a family of Italian cooks, I learned to make the traditional dishes like polenta and ravioli. I also started baking brownies when I was seven years old. My mom indulged me; I made them every night!” When he was old enough for employment, the budding chef found jobs in the food industry. “I worked in fast food as a youngster,” he recalls, “and in a food manufacturer’s warehouse. At fifteen years old, I was in the kitchen cooking steaks for Sizzler, a top-quality restaurant chain.”

When he was eighteen, the Chicago native enrolled in Triton College for a culinary degree. “I got a job right away with Westin as an apprentice chef,” he says, noting that he worked forty hours per week while taking classes. Praising his school’s requirement for on-the-job training, he adds, “I moved to Florida with Westin when I was twenty to work as a cook at Walt Disney World’s Swan Hotel—a fantastic experience.”

Promoting him after three years to sous chef (second in command), Westin relocated him to Hilton Head Island, South Carolina. Although he was gaining world-class experience, Chef Priebe remembers those years as “brutalizing and demoralizing. Even as the sous chef, I worked twelve- to fourteen-hour days, and to get a day off, I had to cover another guy’s shift,” he says. “It takes a lot of effort and passion to get through the hard parts.” Despite the impressions some gather about the profession from the rise in celebrity chefs, Chef Priebe cautions, “There’s not much money for a long time.” Talented and committed, he moved up the corporate ladder to positions in Atlanta and New Orleans.

While living in Atlanta, he decided to open his own place, C.K.’s Grilled Pizza.

Inspired by the late George Germon, known as a culinary pioneer, Chef Priebe says, “I fell in love with grilling pizza. I just knew I had the best product.” Even so, he confesses, “I couldn’t pay my bills for the first two years, and my tiny kitchen with my big grill was a 105-degree firebox. It was awful, but C.K.’s was mine.”

“I was the dark horse. All of the other chefs had pizza-cooking stations inside, but I was in the middle of the parking lot grilling mine.”

Determined to make a name for himself, Chef Priebe took his chances at Pizza Expo, the food industry’s largest trade show, where he put his pizza to the test before judges. “I was the dark horse,” he relays. “All of the other chefs had pizzacooking stations inside, but I was in the middle of the parking lot grilling mine.”

Surprising everyone, he won the Best International Pizza of the Year Award.

The title ignited publicity, and Chef Priebe became a celebrity. As soon as Travel + Leisure named C.K.’s one of the best pizzerias in America, patrons were waiting in lines outside the restaurant. Besides paying off his debt, he had money to move into a bigger space. Unfortunately, the timing was bad. Although the positive press continued and he received several other distinguished awards, “September 11 happened,” Chef Priebe remembers, “and no one was coming to the restaurant. After seven years, I closed the place.”

He returned to Chicago for a fresh start.

A friend had constructed a covered trailer for his grills, so with his portable pizza kitchen, Chef Priebe traveled to the Wheaton French Market on weekends.

He’d sell two hundred grilled pizzas and earn a thousand dollars each week. For a year, that’s how he made a living. “I loved it,” he says, “but I felt like I was still fighting.”

Without question, the battle scars remind Chef Priebe of how fortunate he is now to make a great living doing what he loves best. As the private executive chef for Henry Crown and Company, a renowned investment firm headquartered in Chicago, he prepares meals for a relatively small, appreciative group of individuals. On most days he cooks breakfast and lunch for members of the Crown family and company employees. When outside guests are invited, they are often the nation’s movers and shakers or the world’s most influential figures. President Obama, who loves pizza, and Elie Wiesel have been among them. “Usually the food is healthy, wholesome, and simple,” the chef says, “but I make fancy dishes, too.”

Professionally and personally (Chef Priebe and his wife, Wendy, have a great life together), he is living the American dream. But, he confesses, “It’s like I’m a glutton for punishment. My second cookbook is going to open up all kinds of opportunities.” Imagining the possibilities, he says, “I would like to open a pizzeria—on the beach. It would be a shame not to!”

In the meantime, Chef Priebe invites people to sample his recipes and the restaurants he features, one slice at a time.

Chef Craig Priebe’s books are available from Amazon and other sellers. Readers can learn more about the chef from his website, www.craigpriebe.com.

40 | MARCH /APRI L 2016

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White Clam Pie

frank pepe pizzeria napoletana, New Haven, Connecticut

CLAMS | PECORINO ROMANO CHEESE | OREGANO

Makes one fourteen-inch pizza; serves two

Frank Pepe founded this pizzeria in 1925. He served only two pies back then: one with Romano, oregano, and tomatoes; and one with anchovies and mozzarella. Frank got his inspiration for the clam pie from the freshly shucked clams he served in the bar. It was only a matter of time before the clams found their way onto the pizza.

NAPLES-STYLE PIZZA DOUGH

ingredients: For the Poolish 1/2 cup plus 2 tablespoons unbleached bread flour 1/8 teaspoon active dry yeast 1/2 cup plus 2 tablespoons water For the Dough 1/2 cup unbleached bread flour, plus more for dusting 1/2 cup plus 2 tablespoons Italian 00 flour 1 tablespoon extra-virgin olive oil, plus 1 teaspoon for the bowl 1 teaspoon honey 1 teaspoon active dry yeast 1/4 cup water 1/2 teaspoon salt Nonstick cooking spray Make the Poolish: Mix the flour, yeast, and water in a small bowl. Cover with plastic wrap and let sit overnight at room temperature, about twelve hours.

The poolish will bubble as fermentation takes place.

When it is ready, it will teem with millions of living yeast cells.

Make the Dough: Scrape the poolish into the bowl of a stand mixer fitted with the dough hook. Add the bread and 00 flours, one tablespoon of the oil, the honey, yeast, and water. Mix together on low speed until a dough ball forms.

“This is a plain pie with lots of taste. It is made without mozzarella because they say the cheese overwhelms the clams and makes the pie too rich,” says Chef Priebe. “I think they are right—this is one of the best pizzas I have ever had without mozzarella.” Littlenecks are one of the smallest clams. They come seven to ten to a pound. Because they are tiny, they cook quickly and they are one of the most tender clams to eat.

Turn off the mixer and let the dough rest for about ten minutes. Add the salt. Knead the dough on medium speed for fifteen minutes. When the dough is ready, it will be wet, sticky, and elastic. To test elasticity, hold a one-inch piece between your fingers and stretch the dough. This is called making a windowpane. The dough should look like stretchedout bubblegum. If not, knead for another five minutes and test again. Keep kneading until the dough passes the test, up to thirty minutes more.

Pour the remaining teaspoon of olive oil into a large bowl. Wet your hands with water, shape the dough into a ball, and place it in the bowl. Turn the dough to coat it with oil. This prevents a crust from forming on its surface as it rises. Cover the bowl with plastic wrap and let the dough rise in the refrigerator for about twelve hours. It will double in width when ready. Rest the dough on the counter until it comes to room temperature, about an hour. Shape the dough using a stretching or hand-tossing method.

Make the pizza dough at least twenty-four hours ahead. Rest the dough on the counter until it comes to room temperature (about one hour). Move an oven rack to the lowest position. Preheat the oven to 500 degrees for thirty minutes.

Bring four cups water to a boil in a large pot over high heat. Place the clams in the boiling water for about one minute. The clams will begin to open.

Transfer the open clams to a colander and run cold water over them to cool them quickly. Slide a knife in the crack and open them. Any clams that do not open wide enough to slide a knife into should be discarded. Put the clam meat on paper towels and discard the shells. Pat the clam meat dry.

TOPPINGS

Spray a fourteen-inch pizza pan with nonstick cooking spray and place it next to the shaped dough. Slide the shaped dough onto the pan. Reshape as necessary.

If you’ve hand tossed the dough, spray the pan before you start and transfer the shaped dough to the pan.

Place the clams on the pizza crust, leaving a one-inch border. Sprinkle with the Romano, oregano, pepper, and garlic. Drizzle the olive oil over the toppings.

36 littleneck clams 1/2 cup grated Pecorino Romano cheese 1 tablespoon dried oregano 1 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 cup extra-virgin olive oil

Bake the pizza for about fifteen minutes, until the crust is deep brown and the toppings are bubbling.

Check underneath with a metal spatula to ensure the bottom crust is deep brown too. Let the pizza rest for five minutes. Cut it into eight wedges and serve. Enjoy!

V I E MAGA ZINE .COM | 43

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BY TORI PHELPS Photo by David Steele / Shutterstock

M

ost college students who travel to Ireland come back with tales of castles visited and pints of Guinness drunk. Few return home debating whether the highlight of the trip was having an audience with the Irish prime minister or getting notes from a director with the Royal Shakespeare Company.

Northwest Florida be a better place because of this program?” In the case of the proposed Irish Experience Program, the answer could only be yes. Allowing students to showcase their talents on a world stage and forge international connections had a long list of pros and no cons.

University of West Florida (UWF) students fall into the latter category.

And so began the work of transforming the idea into a concrete agenda. As it turned out, Reddy’s knowledge base was much broader than just the logistics of the Carlow Arts Festival. His impressive connections, born from a lifetime of voice and theatre collaborations, produced an itinerary beyond what anyone— except Reddy himself—could have imagined.

UWF’s Irish Experience Program isn’t a generic studyabroad opportunity. It’s a life-changing trip for arts students, who immerse themselves into the country’s rich cultural traditions and learn lessons that change the way they see the world—and themselves—forever.

He began by reaching out to the artistic director of the Carlow Arts Festival, a nearly four-decade-old cultural extravaganza encompassing visual art, music, theatre, literature, and history. Reddy also got in touch with the Carlow Little Theatre and Carlow College, which ultimately served as the students’ headquarters during their stay.

The spark for this program linking the Emerald Coast (as Florida’s northwestern shores are affectionately known) to the Emerald Isle was kindled through a casual conversation between colleagues. Howard Reddy, a UWF voice professor and the director of the Office of Community Engagement, suggested to Department of Theatre chair Charles Houghton that they take students to the Carlow Arts Festival in Ireland. The suggestion was off-the-cuff, but the destination wasn’t.

Carlow is Reddy’s hometown, and he’s well versed in the acclaimed festival’s stellar offerings.

The Irish Experience Program began to take shape as a series of cross-cultural partnerships designed around education, performance, and creativity. It would be rigorous from an academic perspective and include an action-packed touring schedule.

Not only was Houghton interested, he took the suggestion one step further. He proposed that the students perform an American play at the festival and stage an Irish play upon their return.

Of course, it wasn’t just up to them. The creation of a new international program needed endorsement from further up the academic chain of command.

Luckily, Dr. Brendan Kelly, vice president for university advancement, was immediately on board.

Coincidentally, Kelly lived in Carlow during his own studies abroad and is a staunch believer in exposing students to unique learning opportunities.

“Those don’t necessarily occur in traditional classrooms,” he says. “That’s especially true for fine and performing arts students.”

As an administrator, though, Kelly’s decisions have to be filtered through the lens of increasing UWF’s value to the local community, as well as to the wider global community. His yardstick question: “Will

Photo by Nick Rhyne

V I E MAGA ZINE .COM | 47

All it needed was participants.

Photo by Nick Rhyne

There was no lack of interest there. Three years ago, nine theatre students, accompanied by Reddy and Houghton, made the inaugural month-long trip to Carlow. The first leg included some get-to-know-you touring around Ireland. The students had decided to perform Martin McDonagh’s The Beauty Queen of Leenane when they returned to Florida, so the group traveled west to Connemara and Leenane itself. It was an important element, Reddy says, because Irish writers and poets are often affected by landscape in a way that can be difficult for the non-Irish to grasp.

“The west coast of Ireland is beautiful; it’s where the landscape is at its most dramatic,” he explains. “The area was a shock to the system coming from Florida, but in the creative arts, that’s what you need.”

Afterward, the crew returned to Carlow for the festival. There, students performed two comedies by James McLure, Laundry and Bourbon and Lone Star, at the George Bernard Shaw Theatre, directed by Sam Osheroff. They also took in the Festival of Writing and Ideas, a corollary to the Carlow Arts Festival founded by Vivienne Guinness (yes, of that Guinness family) that brings together iconic writers and thinkers.

The trip ended in Dublin with a once-in-a-lifetime meeting with Enda Kenny, the Irish prime minister.

Why would the country’s leader take time to meet with American college kids? It was thanks to a combination of Reddy’s powers of persuasion and the PM’s own deep-seated belief in the program’s goals. “The United States of America and Ireland enjoy a strong bond of friendship that crosses educational, cultural, and economic ties,” Kenny shares.

“It is important to us to maintain this relationship by building new bridges between our nations and to strengthen our centuries-old friendship. As such, it was a pleasure to meet Howard and the students during the inaugural visit of the University of West Florida’s Irish Experience Program.”

An unmitigated success from start to finish, there was no doubt the program would become a permanent addition to UWF. The second outing expanded to include students from the Art Department, as well.

The schedule expanded, too, incorporating more workshops and programs that took the experience to new heights.

Photo by Aubrie Offerdahl

48 | MARCH /APRI L 2016

The second program’s trip to County Donegal to research the play the students would perform back

at UWF was even more powerful than the first. Among their adventures in this northwestern area of Ireland, the setting for Brian Friel’s Dancing at Lughnasa, was spending a day at a restored farmhouse-cum-heritage center that was remarkably similar to the home described in the play. But the highlight for theatre major Kerry Sandell was the group’s interaction with a Donegal butcher whose shop the late Friel frequented. It seems Friel, a Northern Ireland native, wanted to get a feel for the local language and its colloquialisms. His solution was to sit at the butcher shop for hours, simply listening to people speak. “We got as close to talking to Mr. Friel as we could in being with this gentleman,” Sandell says. “And afterward, I wondered of the play’s characters, ‘Is this one based on someone who used to come here and get meat on Friday?’”

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With a more robust understanding of the place and the characters behind Dancing at Lughnasa, the group moved on to practicums with staggeringly influential coaches. Theatre students snagged a series of workshops that included one with a prominent Irish actor and an audition workshop with Maisie Lee, a former resident assistant director of the Abbey Theatre, Ireland’s national theatre. Students also spent a full day with Donnacadh O’Briain, a former assistant director with the Royal Shakespeare Company. “We were not only trained in Shakespearean performance, but we also got to do a scene in front of someone from the Royal Shakespeare Company,” Sandell says with wonder.

Visual arts students had their own opportunities to study and forge relationships.

A workshop with celebrated Irish artist David King, facilitated by Carlow artist Catherine Ryan, took place at VISUAL, which is recognized as one of the country’s top galleries. They also climbed legendary Croagh Patrick, the site of St. Patrick’s forty-day fast in 441 AD, with art supplies in tow to capture the breathtaking scenery atop the mountain.

They got a new outlook—literally—as well as something else that’s hard to come by at school: their instructor’s undivided attention. Traveling with the art students was John Markowitz, program director for the Department of Art at UWF, who concedes that a typical semester’s hectic schedule isn’t conducive to full engagement from either the teacher or the students. “Here, they just focused on painting, drawing, photographing, and experiencing a culture firsthand,” he says. “It was just four students and me traversing a country, which allowed for interactions that are impossible in a classroom with fifteen to twenty other students. That’s why you can’t substitute a classroom setting for this kind of experience.”

Once again, the centerpiece of the trip was the Carlow Arts Festival. This time UWF students staged All in the Timing, a series of comedic plays by David Ives.

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This very American work was an intentional choice, Reddy says. He was advised that comedies were the best way to introduce the university and its students’ abilities to the festival’s audiences. They’ve stuck to the advice for two years. “Next year, we’ll probably go with something more classic,” Reddy predicts.

On top of performances in the George Bernard Shaw Theatre, the UWF delegation was part of the festival’s floating barge troupe that created mini pop-up festivals in different towns every night.

The group again ended its trip in Dublin. And while there was no meeting with the prime minister, they did meet with US Ambassador to Ireland Kevin F. O’Malley. After learning about the ambitious program, O’Malley said, “I applaud the success of the University of West Florida’s Irish Experience program and welcome the contribution that this initiative makes to the US-Ireland relationship.”

The Irish Experience Program doesn’t end when the plane takes off from Dublin Airport. Students still have to perform the Irish play they put so much time into researching. And both years, a little bit of Ireland came back home with them in the form of Irish actor and director Paddy Behan, who directed The Beauty Queen of Leenane and Dancing at Lughnasa in Pensacola, Florida. Reddy says Behan has been instrumental in the program’s success.

Photos by Nick Rhyne

HOUGHTON SAYS THE BIGGEST CHANGE HE SEES IN PARTICIPANTS IS THEIR CONFIDENCE LEVEL—A SENSE OF FOCUS AND A PASSION THAT’S EXHILARATING TO WITNESS.

50 | MARCH /APRI L 2016

This cultural give-and-take is what the Irish Experience Program is all about. Shane Stephens, consul general of Ireland in Atlanta, took note of its impact when he attended the UWF performance of Dancing at Lughnasa. “It’s a program of great quality and authenticity,” he says. “By presenting American culture in Ireland and Irish culture in the US, University of West Florida participants have been wonderful ambassadors for both sides.”

Now gearing up for its third run, the program is expanding yet again to include music majors. And the best may be yet to come; Reddy says his strongest contacts are actually in the musical field, thanks to his own vocal background. Music students will work with coaches from the illustrious Royal Irish Academy of Music in Dublin, among other remarkable mentors.

The result, undoubtedly, will be as life altering for music students as it has been for visual arts and theatre students.

Photo by Aubrie Offerdahl

Houghton says the biggest change he sees in participants is their confidence level—a sense of focus and a passion that’s exhilarating to witness. Markowitz has observed the same paradigm shift in his art students. Sandell, who graduates soon with a BA in acting, insists the experience was invaluable to her chosen career and also gave her the writing bug. “Theatre has this way of touching our hearts and challenging us with things we might not receive in other ways,” she says. “There’s a lot of room for telling stories of hope, survival, and inspiration.”

Reddy isn’t surprised that Ireland cast its creative spell on the students. The fact that Ireland is synonymous with theatre, poetry, and song is a pretty good indicator of its power to stir the imagination. Kelly, the administrator who studied in Ireland, has also spent time in the Middle East and China as part of educational partnerships. “Not every place is Ireland,” he says simply. “It’s very unique in terms of how the arts are the threads that make up the fabric of society.”

There’s an entire team responsible for making the Irish Experience Program a reality, starting with a university that fully supports outside-the-box (or classroom) opportunities. But without Reddy, the program would not be the marvel it’s become—if it ever got off the ground at all. Houghton credits Reddy’s enthusiasm and remarkable associations with creating a program of unrivaled quality. “Howard has been amazing with his time and contacts,” he praises. “The opportunities our students have over there are tremendous, and it’s because of Howard.”

Reddy is delighted to be part of high-impact, experiential learning that celebrates collaboration in its purest form. And as for the fact that the program is strengthening cross-cultural links with his hometown? “It’s satisfying,” he smiles.

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O

n its own, a 1940s pink enamel and rhinestone brooch may never find its way out of granny’s old jewelry box. However, combine it with other pink-themed vintage brooches and deconstructed earrings configured beautifully by the hands of jewelry designer Mary Kay Samouce onto a shortened 1970s chain, and these oddities become a spectacular statement piece. In the medium of found and forgotten objects, Samouce creates stunning neck, ear, and wrist adornments that look as gorgeous framed against the tan décolletage of a summer beauty as they do accessorizing the world’s haute couture runways. Her wearable artworks exemplify Aristotle’s words “The whole is greater than the sum of its parts.”

The whimsical inspiration for some of Mary Kay’s jewelry line, Adorn by Samouce, is evident when she says, “I love Terry Gilliam,” a declaration about the British screenwriter, director, and member of the Monty Python comedy troupe. If you’ve ever seen the retrofuturistic films Brazil, The Imaginarium of Doctor Parnassus, or The Adventures of Baron Munchausen, then it should begin to make sense. But the eccentricity in her designs hardly lacks historical reference or a sense of romanticism.

For as much as Samouce enjoys the capricious pairing of a brothel token with Venetian glass chandelier droplets to make a necklace, for example, she can also tell you the history, meaning, and period information about the individual items she assembles to compose such beautiful and unique jewelry. Nothing is really off limits, and she will uncover the unusual in a desire to know for herself.

Samouce radiates when she says, “I love researching a time period and old pieces that nobody knows what to do with.” Swept up by investigation that she says could easily go on for hours, Samouce is amusingly self-deprecating about her passion for the historical virtue of the many components that make up her ornaments. Eager to share what she has learned with customers and browsers alike, she laughs and says, “I could bore you to tears about the Victorian era.”

Born and raised in a suburb of Houston, Texas, Samouce is the daughter of a former U.S. Marine/NASA engineer; her late mother was an antiques dealer. She describes her mom as a woman with a “big personality” who transitioned from

selling heavy period furniture to period clothing and oddities, ultimately becoming known for her collection of Victorian wedding gowns and 1920s flapper dresses. Referring to antique fairs and flea market transactions, Samouce says, “My mom taught me about having a good poker face early on.”

Samouce, the oldest of three, refers to one of her brothers as a “brilliant artist and puppeteer,” whereas the other was recently promoted to the rank of colonel in the U.S. Army at Fort Rucker in Enterprise, Alabama. She says, “I come from a military clan.” A proud family gathered for a January ceremony for her brother—the colonel—and Mary Kay felt especially honored to pin the war eagle onto his beret.

A circuitous college route involved Samouce studying at the University of Texas in Austin and ultimately earning a BFA in studio art with an emphasis on painting and sculpture at the University of Utah in Salt Lake City. She minored in dance and geology.

It’s no wonder that Samouce’s designs have a painterly and sculptural quality to them. She certainly trained her eye through her education, but she also seems to have the benefit of an innate sense of color, composition, and movement, all of which are expressed in the wearable art she creates.

On a full scholarship, the Texas native later received a Master of Fine Arts in theatrical set design from Tisch School of the Arts at New York University. Over the course of the three-year program, Samouce learned how to dissect scripts, design costumes, and employ techniques unique to costuming; she learned the millinery craft, some animation, and the history of period attire and theatrical decor. School projects always included critique or “crit” sessions with the academic faculty at NYU, who were all working professionals in theatre, film, and television. Samouce says sweetly, “I’m glad I went to NYU and lived in New York.” Then, with a straight gaze, she puts on her New York face, cocks her head a little, and fires off, “It made me fearless in tackling the unknown; I’m intimidated by nothing.”

V I E MAGA ZINE .COM | 57

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amouce’s mastery was awarded with a generous National Endowment for the Arts (NEA)/ Theatre Communications Group (TCG) grant for career development in the field of theatre design. Seven early-career stage designers of “exceptional talent” had the opportunity to spend six months developing their design skills and expanding their knowledge of the field.

The NEA/TCG grant afforded Samouce a chance to spend time in the Czech Republic, largely at the Academy of Performing Arts in Prague. On a day trip to the southwestern town of Český Krumlov, she visited the castle theatre, one of two remaining perfectly preserved theatres in the world with, as Samouce explains, “chariot and pulley” scenery-changing systems. (Noted for its forced perspective, this system implements scenery that’s panel-mounted at stage level and moved on and off stage to the wings via a “chariot mounted” track system below the stage.)

Samouce, who takes pleasure in understanding the workings of stagecraft, explored the castle theatre in the company of the architect leading its restoration.

To study and observe firsthand this scene-changing method in a theatre that had been closed for some thirty years was extraordinarily thrilling for her. She later staged a production of Peter Pan that was stylistically inspired by this eighteenth-century method.

Within the context of producing visually attractive adornments, it’s the mechanical consideration that explains why Samouce takes such pride when she says, “I’m as proud of the backs of my designs and the mobility of their assemblage as I am of the fronts.” No doubt these are important to how jewelry pieces look and feel on a woman. She continues, saying, “Every person’s body is different, and it always amazes me to see how the same item can look and move so differently from one woman to the next.”

Samouce thrives on the camaraderie and collaboration in the scene shop. She spent a summer on the design staff at the Santa Fe Opera in New Mexico and then three summers on the design staff for the Williamstown Theatre Festival in Massachusetts.

A summer “camp” for the stars of film and stage, Williamstown brings Samouce fond memories of long hours and late nights in the scene shop, playing

58 | MARCH /APRI L 2016

To study and observe firsthand this scene-changing method in a theatre that had been closed for some thirty years was extraordinarily thrilling for her. softball against a neighboring town’s squad alongside Christopher Reeve, and pinchhitting for Paul Newman. One summer, Samouce even helped Christopher Walken negotiate the postage stamp machine at the local post office.

Because of the project-based nature of her work, Samouce was able to design and manage the construction of sets for theatrical productions in New York and take contract jobs with regional theatres and specialty display companies from Dallas to New York. Samouce conceived enticing and attractive commercial exhibits, built scale models, drafted construction plans, and oversaw the load-in and installation at conventions and trade shows for client companies such as Mattel, Neiman Marcus, and Six Flags Entertainment Corporation. She also served as assistant to designer Janice Davis for pharmaceutical clients.

Eventually, living in apartments in dicey neighborhoods and climbing to fifth-floor walk-ups while toting books, models for sets, groceries, and costumes wore on the cowgirl. After approximately fifteen years of graduate school, careers in theatrical scenic design and commercial event design, and a couple of relocations between Dallas and New York, the talented artist made her way to the coastal oasis of Destin, Florida.

Samouce’s move to the Sunshine State, however, wasn’t until after she art directed the 2002 Academy Award–winning documentary short, Thoth. Yes, there’s a

“I also won’t begin a new piece until the one I am working on is assembled, photographed, tagged, and made ready for sale via Etsy, at one of the retailers that carry my line, or at a festival. need for art direction for documentaries. For the performance flashback sequences, which were filmed indoors, Samouce had to re-create the textures and acoustics of the subterranean arcade beneath the stairway near Bethesda Fountain in Central Park. This is where Thoth, a dancing, loin-clothed, classically trained, violin-playing singer, “prayforms.”

After a short time creating custom jewelry for a home interior store in Destin, Florida, and designing for the Seaside Repertory Theatre for two years, Samouce decided to go full-time creating her oneof-a-kind vintage statement jewelry. Come October, it will be eight years since she attended what is now called the Mattie Kelly Arts Festival. (It was the first of many juried shows—her preference—that she now attends regularly.) Having never exhibited her own collection at a festival, Samouce had no photos of her festival booth display to submit with her first application. So, what does a scenic designer do in this circumstance? She drew a concept rendering of the booth yet to come—filled with jewelry works in progress, of course. All were ready to go by showtime.

“I don’t multitask,” says Samouce. “I also won’t begin a new piece until the one I am working on is assembled, photographed, tagged, and made ready for sale via Etsy, at one of the retailers that carry my line, or at a festival. For shows, I like to bring a whole body of new work.”

V I E MAGA ZINE .COM | 59

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aking the serendipitous acquaintance of photographers and fashion designers at art festivals has opened up a whole world of collaboration for Samouce. Linda Asaf has collaborated with Samouce on several fashion shows and photo shoots. Asaf is a fashion designer and the producer of the Full Tilt Fashion Show during the Circuit of the Americas Formula One race weekend in Austin, Texas. Asaf says, “There is definitely a magical element when our designs are combined. Since we live in different states, I send her my concepts and swatches of fabrics as I’m developing my collection.

She then does her magic and designs pieces that go with my line. They are so gorgeous together that I say they should never, ever be apart!”

PATIO DEPOT

“There is definitely a magical element when our designs are combined. I send her my concepts and swatches of fabrics as I’m developing my collection. She then does her magic and designs pieces that go with my line.”

Pat i o D e P otof D e s ti n . c om Mary Kay loves the process of collaborating with other artists—brainstorming in particular. Last fall, her designs were featured on the catwalk of South Walton Fashion Week in the Nicole Paloma show.

The two designers are friends, and the Adorn by Samouce collection can be found at Paloma’s store at Monet Monet on Scenic Highway 30-A in Grayton Beach, Florida. Other collaborators include Tennessee native Jeff Garner of Prophetik, who featured Adorn

by Samouce with his autumn/winter 2012 collection at both London Fashion Week and Vancouver Eco Fashion Week.

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Resurrecting old-world, handcrafted treasures that her customers can enjoy anew is Samouce’s creative antidote to an age with an overabundance of poor-quality, mass-produced goods.

life shines 30Awine.com

The pieces Samouce uses to create her jewelry come from all over the world. London has been a good source of vintage finds, but Italy was last summer’s buying destination. With her standard of quality workmanship, her unique design aesthetic, and her interest in creating a men’s line—and with several spring and summer art festivals looming—Samouce has her eye on Paris and its environs for the restocking of her treasure trove this year.

Resurrecting old-world, handcrafted treasures that her customers can enjoy anew is Samouce’s creative antidote to an age with an overabundance of poorquality, mass-produced goods. She may manipulate a supply of silver Victorian-era nurses’ belts into a necklace design or deconstruct a vintage brooch to create a pair of earrings—who knows what she’ll find next or what she’ll do with her precious discoveries.

Borrowing from the words of legendary singersongwriter Peter Allen, one thing is sure in the “imaginarium” of Mary Kay Samouce: “Everything old is new again.”

www.adornbysamouce.com

F O O D

B A L L E T

A R T S

M U S I C

F A S H I O N

T H E A T R E

2016 CALENDAR OF EVENTS EVERY SATURDAY, 9AM - 1PM GRAND BOULEVARD FARMERS’ MARKET

JANUARY 15 - 17 30A SONGWRITERS FESTIVAL benefiting The Cultural Arts Alliance of Walton County

MARCH 11 - 12 PURSES WITH A PURPOSE benefiting Shelter House

APRIL 28 - MAY 1 SOUTH WALTON BEACHES WINE & FOOD FESTIVAL benefiting Destin Charity Wine Auction Foundation

MAY 6 - 8 ARTSQUEST FINE ARTS FESTIVAL An official Art Week South Walton event produced by the Cultural Arts Alliance

MAY 7 CINCO DE MAYO CELEBRATION WITH CANTINA LAREDO

JUNE 2 - JULY 28, 8PM* THEATRE THURSDAYS presented by Emerald Coast Theatre Company

SUMMER TBA BALLET AT TWILIGHT presented by Northwest Florida Ballet

OCTOBER 3 - 9* SOUTH WALTON FASHION WEEK benefiting The Cultural Arts Alliance of Walton County

OCTOBER 22 BEST OF THE EMERALD COAST benefiting Junior League of the Emerald Coast

OCTOBER 31 HALLOWEEN ON THE BOOLEVARD

NOVEMBER 19 - JANUARY 1, 2017 HOLIDAY LIGHTS ON THE BOULEVARD

NOVEMBER 22 - DECEMBER 25 FESTIVAL OF TREES benefiting more than a dozen local charities

COASTAL C U LT U R E A RTS A N D E N T E RTA I N M E N T E V E N TS AT GR A N D B O U LE VA R D

*Tentative. Subject to change.

These events are presented as part of the Coastal Culture Calendar of Events made possible by the Grand Boulevard Arts & Entertainment Program.

G R A N D B O U L E VA R D . C O M / E V E N T S A Howard Group I Merchants Retails Partners Development

NO CULINARY ISSUE WOULD BE COMPLETE WITHOUT A BOUNTY OF DELICIOUS RECIPES TO TRY AT HOME! FOR THIS ROUNDUP OF DECADENT DESSERTS, VIE SOURCED SWEETS FROM SOME OF OUR FAVORITE SOUTHERN EATERIES.

Chocolate Chip Cheesecake

BY VUE ON 30A | VUEON30A.COM

I N G R E D I E N TS

YIELDS ONE LARGE CHEESECAKE

We couldn’t have a desserts section without including cheesecake! This decadent recipe has it all—chocolate and vanilla and whipped cream, oh my!

4 pounds cream cheese 2 ounces sour cream 3 cups sugar 29 egg yolks 1 vanilla bean, scraped 8 ounces chocolate chips

Crust: 1/2 pound butter, melted 1 1/2 cups graham cracker crumbs

P R E P A R A TI O N

Preheat oven to 375 degrees. Mix cream cheese and sour cream in mixer for eight minutes. Add sugar, egg yolks, and vanilla bean seeds to mixer. Mix for an additional five minutes.

For crust, mix melted butter and graham cracker crumbs. Spread evenly with hands in bottom of a round cake pan (16” diameter). Pour cream cheese mixture on top and sprinkle with chocolate chips.

Place pan in water bath and bake for thirty minutes, then turn oven to 300 degrees and cook for an additional thirty minutes. Then lower your oven temperature to 250 degrees, and cook for forty-five minutes. Allow cheesecake to cool, and serve garnished with fresh fruit, fruit puree, and a dollop of whipped cream. Perfection!

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ONE DESSERT FAVORITE, TWO WAYS TO TRY IT BREAD PUDDING HAS LONG BEEN A SOUTHERN DESSERT STAPLE. THESE TWO RECIPES ARE SURE TO SATISFY ANY SWEET TOOTH!

Dark Chocolate Bread Pudding with Whiskey Sauce

BY BUD & ALLEY’S WATERFRONT RESTAURANT | BUDANDALLEYS.COM

Recipe courtesy of Chef Dave Bishop YIELDS 10-12 SERVINGS

ING REDIEN TS

24 ounces cubed challah bread (or French baguette) 5 whole eggs 3 cups half-and-half or whole milk 1 cup chopped pecans 2 cups dark chocolate chips 4 ounces unsalted butter 1 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Pinch of salt Whiskey Sauce: 2 cups heavy cream 1/4 cup unsalted butter 1/2 cup sugar 1 teaspoon vanilla extract 1/4 cup whiskey 2 tablespoons cornstarch Pinch of salt

Photo by Brenna Kneiss

PREP ARATION

Preheat oven to 325 degrees. Grease a 12” x 10” x 2” metal pan and set aside.

In a large bowl, combine bread, pecans, and three-quarters of the chocolate chips. Meanwhile, in a small saucepan, melt butter. Remove from heat, and add half-and-half, sugar, vanilla, cinnamon, and pinch of salt. Crack eggs in another bowl and whisk together. Add eggs to cream mixture, and then pour over cubed bread. Gently mix together and let sit for fifteen minutes to let bread absorb cream. Pour mixture into greased pan and top with the rest of the chocolate chips. Bake on center rack in oven for forty-five minutes or until knife inserted in the middle comes out clean.

For the sauce, combine cream, butter, sugar, salt, and vanilla in a small saucepan and bring to a simmer over medium heat. Combine half the whiskey with cornstarch and mix thoroughly. Add to cream mixture, stirring constantly until cream thickens.

Remove from heat and add remaining whiskey.

Bread pudding can be served hot or cold or at room temperature. Refrigerate any leftovers. Bon appétit, y’all!

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New Orleans Bread Pudding BY 723 WHISKEY BRAVO | 723WHISKEYBRAVO.COM

20 cups of bread (ciabatta, French baguette, or Texas toast are best), cut into one-inch cubes 12 eggs 5 cups sugar 2 tablespoons vanilla extract 1 teaspoon nutmeg

1 cup unsalted butter, melted 8 cups whole milk or half-and-half 1 cup raisins 1 cup chopped pecans

Whiskey Bravo Sauce: 1 pound unsalted butter, melted 1 pound brown sugar 2 ounces whiskey 2 cups heavy whipping cream

PREP ARATION

Preheat convection oven to 300 degrees. Beat eggs until foamy. Add sugar, vanilla, nutmeg, and butter, and beat again until you have a well-blended mixture.

Add milk, raisins, and nuts to mixture. Pour mixture over bread cubes in a large mixing bowl and stir well so bread cubes are covered. Pour into a greased 12" x 20" x 4" hotel pan or cake pan. Let stand for thirty minutes, stirring occasionally to make sure the bread cubes have absorbed the liquid mixture.

Bake for thirty minutes.

While the bread pudding is baking, make the signature Whiskey Bravo sauce. Mix melted butter and brown

sugar, and heat on medium until bubbling. Add whiskey and simmer for five minutes. Add heavy cream and reduce to a syrup consistency. Remove from heat.

After thirty minutes of baking, check the center of the bread pudding—if soggy, bake for another fifteen minutes. The bread pudding should firm up in the center. Cut dessert while warm and pour Whiskey Bravo sauce on top. Serve with a scoop of vanilla ice cream and enjoy!

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ING REDIEN TS

South Walton’s Authentic Community Website

YIELDS 20–24 SERVINGS

Pecan Pie

BY ELISABETH EPPERSON |

: @ELISABETHANDBUTTER

A true Southern tradition! Alabama foodie and blogger Elisabeth shares this classic recipe, adapted from The Pioneer Woman. Follow Elisabeth on Instagram at @elisabethandbutter.

YIELDS ONE PIE

ING REDIEN TS

P R EP A R A T I ON

1 whole unbaked pie crust 1 cup sugar 3 tablespoons brown sugar 1/2 teaspoon salt 1 cup corn syrup 1 teaspoon vanilla extract 1/3 cup salted butter, melted 3 whole eggs, beaten 1 cup chopped pecans Aluminum foil

Combine sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl and mix well. Pour chopped pecans in the bottom of the unbaked pie shell, and pour syrup mixture over the top. Cover top and crust lightly with aluminum foil. Bake pie at 350 degrees for thirty minutes. Remove foil, and continue baking for twenty minutes, being careful not to burn the crust or pecans. Pie should be firm when you remove it from the oven. If it is not, cover with foil and bake for an additional twenty minutes or until set.

Cut and serve pie by itself or with a scoop of vanilla ice cream and a cup of coffee. Yum! Photo by Madding McFadden

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Chocolate Ganache Sauce

BY OLD FLORIDA FISH HOUSE | OLDFLORIDAFISHHOUSE.COM

For the chocoholics out there! This creamy topping is the perfect finishing touch for your favorite brownie, cake, or cookie recipe.

YIELDS ABOUT SIX SERVINGS

ING REDIEN TS

P R EP A R A T I ON

5 cups chocolate chips 1/2 pound butter 1 can (14-ounce) sweetened condensed milk

Melt chocolate chips and butter on low heat until smooth. Stir in the sweetened condensed milk.

Top your favorite dessert with the ganache for an extra-rich experience. Garnish with fresh fruit and powdered sugar. Luscious!

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Beachside S’mores

BY HAVANA BEACH BAR AND GRILL | THEPEARLRB.COM

What’s better than remembering childhood campfires and warm nights on the beach? Re-creating them with this delicious homemade recipe that’ll have you wanting s’more!

YIELDS ONE HALF-SHEET PAN

ING REDIEN TS

Vanilla Marshmallows: 1 1/2 ounces gelatin 1 cup cold water 3 cups sugar 1 1/2 cups glucose syrup 3/4 cup water 4 ounces honey 1/2 cup trimoline 4 teaspoons vanilla extract Spiced Chocolate Sauce: 4 1/4 cups crème anglaise (see Spiced Banana Spring Rolls recipe) 3 1/2 cups Callebaut chocolate 1 teaspoon cinnamon 1/4 teaspoon cayenne pepper P R EP A R A T I ON 1 teaspoon nutmeg Vanilla Marshmallows: 1/2 teaspoon salt Hydrate gelatin by stirring it into the cup of cold water. Combine the sugar, glucose, remaining 3/4 cup of water, honey, and trimoline in Marshmallow Fluff: a saucepan, and cook to 250 degrees. Pour the cooked sugar mixture 2 1/2 cups sugar into the bowl of a twelve-quart mixer, and allow it to cool to 210 2 3/4 cups corn syrup degrees. While it is cooling, melt gelatin over a water bath. Add the 1 cup water melted gelatin to the cooled sugar, and whip on high for eight min1 pinch of salt utes—or until well aerated. Add the vanilla extract. Spread onto a 1 cup egg whites well-oiled half sheet pan. Place an oiled piece of parchment paper on 1 teaspoon cream of tartar top and flatten. Let set overnight.

Gingerbread Cookies: 12 ounces all-purpose flour 2 teaspoons ginger 1 1/2 teaspoons cinnamon 1/2 teaspoon baking soda 1/4 teaspoon cloves 1/4 teaspoon salt 6 ounces butter (room temperature) 3 1/2 ounces brown sugar 6 ounces molasses 1 egg

Dust with equal parts cornstarch and powdered sugar, and cut to size. Dust marshmallows again after they are cut.

Spiced Chocolate Sauce: Combine chocolate with spices in a mixing bowl. Warm crème anglaise over low flame until it’s just hot enough to melt chocolate. Pour over chocolate and let sit for one minute before stirring. Stir until well combined.

Marshmallow Fluff: Combine the sugar, corn syrup, water, and salt in a saucepan and boil over high heat until it reaches 240 degrees. When mixture is at 235 A G U I D E TO S O U TH E R N S W E E TS

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degrees, start whipping the egg whites and cream of tartar on medium-high speed. When egg whites are frothy and sugar mixture is at 240 degrees, slow mixer down to medium speed and slowly pour in sugar mixture along the side of the bowl. Whip on high until it forms a firm peak.

Gingerbread Cookies: Sift dry ingredients together in a large bowl. Cream the butter, sugar, and molasses until light and fluffy.

Add egg to creamed mixture and mix until combined.

Add sifted dry ingredients and mix until combined.

Wrap dough and refrigerate at least thirty minutes (or overnight) before baking. Remove cookie dough from refrigerator, shape into one-inch balls, and bake at 325 degrees for twelve minutes.

To Make S’mores: Toast marshmallows lightly. Layer marshmallow fluff, spiced chocolate sauce, and toasted marshmallows in a mason jar or other small container, and serve with cookies on the side for spreading. Just like the old days!

Photo by Brenna Kneiss

Vanilla Panna Cotta with Spiced Chocolate Soup

BY CAFÉ THIRTY-A | CAFETHIRTYA.COM

This classic Italian dessert gets a Southern twist at a favorite Seagrove Beach, Florida, restaurant.

YIELDS FOUR SERVINGS

ING REDIEN TS

P R EP A R A T IO N

Vanilla Panna Cotta: 1/2 cup granulated sugar 1/2 cup heavy cream Pinch of kosher salt 1/2 cup cream cheese 10 gelatin sheets 8 vanilla beans

Scrape the vanilla beans and mix the seeds in with the sugar. Gently heat the cream and sugar mixture together in a saucepan. Meanwhile, bloom the gelatin sheets in cold water. Add the cream cheese and gelatin, and mix on low heat until everything is incorporated. Pour the mixture into your serving vessel of choice, and allow it to cool. Once cooled, the panna cotta will be set.

Spiced Chocolate Soup: 6 ounces Valrhona milk chocolate 2 cups heavy cream 1/2 cup granulated sugar 2 cups whole milk 8 tonka beans 8 allspice berries 8 cloves

While the panna cotta cools, gently mix chocolate, heavy cream, milk, and sugar in a double boiler to make the chocolate soup. Add the spices and let the soup steep for thirty minutes. Strain through a cheesecloth and keep warm; serve over cooled panna cotta. Garnish with your choice of fresh fruit, chocolates, or mint. Enjoy!

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ONE DESSERT FAVORITE, TWO WAYS TO TRY IT IN THE MOST SOUTHERN OF MINDSETS, KEY LIME PIE IS THE PERFECT AFTER-DINNER TREAT FOR ISLAND DREAMIN’. HERE, WE HAVE A CLASSIC RECIPE AND ONE WITH A STRAWBERRY TWIST. BEST ENJOYED WHILE HUMMING ALONG TO JIMMY BUFFETT!

Classic Key Lime Pie

BY MONTEGO BAY SEAFOOD HOUSE & OYSTER BAR | MONTEGOBAYPCB.COM

YIELDS ONE PIE

I N G R E D I E N TS

Graham Cracker Crust: 1/3 of one-pound box graham crackers 5 tablespoons unsalted butter, melted 1/3 cup sugar 1 pie tin

Topping: 1 cup heavy cream, chilled 2 tablespoons confectioners’ sugar

Filling: 3 egg yolks 2 teaspoons lime zest 1 (14-ounce) can sweetened condensed milk 2/3 cup freshly squeezed Key lime juice

P R E P A R A TI O N

Preheat the oven to 350 degrees. Break up the graham crackers, place in a food processor, and process to crumbs. (If you don’t have a food processor, place the crackers in a large plastic bag, seal, and crush the crackers with a rolling pin.)

Add the melted butter and sugar to the crumbs, and pulse or stir until combined.

Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, usually around eight minutes.

Set aside on a wire rack, and leave the oven on.

Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and the lime zest at high speed until very fluffy, about five minutes.

Gradually add the condensed milk and continue to beat until thick, three to four minutes longer. Lower the mixer speed and slowly add the Key lime juice, mixing just until combined and no longer. Pour the mixture into the crust and bake for ten minutes, or until the filling has just set. Cool on a wire rack, then refrigerate.

Freeze for fifteen to twenty minutes before serving.

Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream and a slice of lime. You’re ready for an island getaway!

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Strawberry Swirl Key Lime Pie

BY BROTULA’S SEAFOOD HOUSE AND STEAMER | BROTULAS.COM

RUG ISLAND RUGS & INTERIORS

YIELDS ONE PIE

ING REDIEN TS

1 graham cracker pie shell 1 can (14-ounce) sweetened condensed milk 5 eggs 1/2 cup Key lime juice 2 pints strawberries, rinsed and hulled 1 cup water 1/2 cup sugar 1 (1-ounce) unflavored gelatin packet PREP ARATION

Preheat oven to 275 degrees. Separate egg yolks and whites. Whip egg whites, and coat the inside of the pie shell with egg-white wash. Bake pie shell for about five minutes, then cool.

Turn oven up to 300 degrees. Beat egg yolks and lime juice until light and fluffy, for about three minutes. Add condensed milk, and mix by hand until combined, for about two minutes. Pour into the prebaked pie shell.

In a blender, combine strawberries, water, and sugar.

Strain into a two-quart pot and bring to a boil for about five minutes. Dissolve one envelope of plain

gelatin in the sauce, and remove from heat. Place into refrigerator until mixture is slightly thickened.

In a swirling motion, beginning from the middle of the pie and moving to the outer shell using a tipped squeeze bottle, slowly line the inside of the pie with strawberry sauce. Then, with a toothpick, make straight lines from the middle of the pie to the crust, all the way around the pie. The result should look like a starburst. Bake the pie for fifteen minutes or until slightly firm. Refrigerate for at least one hour and serve with fresh whipped cream and remaining strawberry sauce. Delicious!

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Flan

BY CANTINA LAREDO | CANTINALAREDO.COM

For this dessert, we decided to venture a little farther south—south of the border, that is!

YIELDS EIGHT SERVINGS

ING REDIEN TS

P R EP A R A T I ON

Caramel Topping: 3 cups sugar 1 cup water

Preheat oven to 350 degrees. Gather a four-inch-deep Bundt pan and a four-inch-deep pan to place the Bundt pan into.

Flan Mixture: 8 eggs 2 cans (14-ounce) sweetened condensed milk 1/2 cup vanilla extract 4 cups whole milk

Caramel Topping: Measure sugar and water and add to a saucepan. Do not stir together.

Place over medium to high heat, and bring mixture to a boil. Cook until sugar caramelizes (golden brown). Do not stir the mixture. Do not burn the sugar. Remove from heat quickly. Sugar will burn very easily and quickly at this point. Pour the caramelized sugar into the Bundt pan. Rotate the pan around to cover the entire bottom and sides with caramel. Use a spoon to coat the center ring. Be careful—the pan will be hot. Set aside.

Flan Mixture: In a large mixing bowl, add eggs, sweetened condensed milk, and vanilla extract. Mix well using a wire whip.

Add milk, and mix well. Wrap the bowl with plastic wrap and place into the refrigerator to allow mixture to rest for five to ten minutes. This will prevent air bubbles in the final product. After the mixture has rested, pour the liquid into the Bundt pan. Carefully place pan into the second four-inch deep pan. Pour water into outside pan until the water reaches three quarters of the way up the outside of the Bundt pan.

Do not splash water into the flan mixture.

With the rack in the middle of the oven, carefully place both pans onto the middle rack and bake flan for two and a half hours. Set a timer for the exact cooking time so you do not overcook the flan. After the cooking time has expired, check the flan with a toothpick; it will come out clean if completely cooked. Remove the flan from the water bath, loosely cover the pan, and place it into the refrigerator for three hours.

Removing Flan from Flan Pan: Wrap a sheet pan with plastic wrap. The sheet pan must have edges in order to contain the caramel.

Run a dinner knife around the inside edges of the flan mold to loosen the flan from the pan. Invert the sheet pan and place it over the flan pan. Turn both the sheet pan and the flan pan over quickly and place on a work surface. The flan should slide out of the mold easily. Keep refrigerated until ready to serve. Olé!

NOTE: When washing up, soak the flan pan in hot water to dissolve the hardened sugar. Attempting to “break” the sugar from the flan pan will damage the pan.

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Photo by Brenna Kneiss

Spiced Banana Spring Rolls

BY BASMATI’S | BASMATISTHIRTYA.COM

This Asian-inspired recipe is reminiscent of Bananas Foster, fusing Southern taste with Eastern flair.

YIELDS THREE TO FOUR SERVINGS

ING REDIEN TS

P R EP A R A T I ON

2 ounces unsalted butter 3 bananas, sliced lengthwise 1 tablespoon cinnamon 2 tablespoons sugar 1 ounce coconut rum 3–4 premade egg roll wrappers Caramel syrup 1/4 cup water 1 egg

Melt butter in a sauté pan on medium heat. Add bananas, cinnamon, sugar, and coconut rum; stir gently. Bananas should remain firm.

Remove from pan and cool for 30 minutes.

Vanilla Crème Anglaise: 1 cup heavy cream 2 teaspoons vanilla extract 4 egg yolks 1/3 cup sugar

In a small saucepan, prepare crème anglaise by heating heavy cream and vanilla until bubbles form at edges. While cream is heating, whisk together egg yolks and remaining one-third cup of sugar until smooth.

Slowly pour half a cup of cream mixture into the egg yolks, whisking constantly. Gradually add egg yolk mixture back to the remaining cream mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Set aside to cool.

Wrap one to two cooked banana slices in each egg roll wrapper. Whisk remaining egg and water together, and brush onto the edges of egg roll wrappers to secure. Deep-fry egg rolls until golden brown. Remove from fryer and cut diagonally on a plate. Finish by drizzling with vanilla crème anglaise and caramel syrup. Bon appétit!

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THIRTY YEARS!

BUD & ALLEY’S IS A SEASIDE TRADITION

BY SUSAN BENTON PHOTOGRAPHY COURTESY OF BUD & ALLEY’S RESTAURANT GROUP

T

he Florida Panhandle has long been known for its extraordinary white-sand beaches, emeraldgreen Gulf waters, and Seaside—a model town that, in the early 1980s, introduced thoughtful urban planning not only to the coastal area along Scenic Highway 30-A, but also to the nation.

At the heart of Seaside, along the Gulf of Mexico’s edge, is Bud & Alley’s Waterfront Restaurant, a favorite local gathering place that celebrated its thirtieth anniversary on January 20, 2016.

Owner Dave Rauschkolb, a pioneer and visionary on the 30-A restaurant scene as well as a community activist, says, “Who would have thought that two bright-eyed twenty-four-year-olds would be given the opportunity by the town cofounders, Robert and Daryl Davis, to open a restaurant in Seaside?

My former partner and chef, Scott Witcoski, and

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I were literally on our way to surf in Panama City when we stopped for the meeting.” Having one semester of college left, Rauschkolb had to sleep on the idea and needed to speak with his mother, who gave her full support. She passed away in 1998, and Rauschkolb credits her for much of his success. “My mom believed in me,” he says. “I never imagined that we would still be here thirty years later, from that really simple time when we started Bud and Alley’s on an evening so long ago. We had about fifteen or twenty people that came in the first night, with Robert and Daryl Davis among them.”

During the celebration this past January, Robert Davis said, “Just the fact that a great restaurant can survive thirty years and look forward to another few decades is a testament to the strength of 30-A as a destination that people want to come to, and more and more want to move to.”

THROUGH THE YEARS, BUD & ALLEY’S HAS BECOME A BELOVED PLACE FOR FAMILIES AND FRIENDS TO COME TOGETHER AND SHARE A GREAT MEAL WHILE CREATING LASTING MEMORIES. When Bud & Alley’s first opened its doors, Seaside only had twelve homes. Today, the town has grown to about a hundred full-time residents and attracts thousands of visitors in the summer alone. Rauschkolb also helped found the Merchants of Seaside, where businesses with a common thread network to help each other grow. “We supported each other when in need back then; it was just the smart thing to do,” he recalls. “There is something to say about a business community that acts as cheerleader for its neighboring businesses. It was a rare opportunity and an honor to be on the ground floor of a budding neighborhood.”

Through the years, Bud & Alley’s has become a beloved place for families and friends to come together and share a great meal while creating lasting memories.

When the rooftop deck was added in 1994, the restaurant became a 30-A hot spot to have a drink

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and catch the sunset. Each evening, patrons take guesses as to the exact time the sun will dip below the horizon, and an employee rings the iconic brass bell as the glowing orb disappears.

As South Walton’s longest-established restaurant, it goes without saying that Bud & Alley’s is special. This is thanks in large part to its employees. Rauschkolb says, “A restaurant is not a one-man operation, and I often get more credit than I deserve. I am privileged to have an amazing staff of wonderful, talented people working with me.” He credits a big part of Bud & Alley’s success to his management team led by Kirk Williams, the general manager of operations, as well as to executive chef David Bishop.

When Rauschkolb and his former partner Witcoski decided to take the leap in 1986, they also made a conscious decision from the beginning to create amazing, locally sourced food in an unpretentious setting. They were responsible for pioneering the farm- and sea-to-table movements in the region.

A plethora of great restaurants have followed in Bud & Alley’s footsteps over the years, making the Florida Panhandle a noteworthy culinary destination, and

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several of those owners and chefs have worked or trained in the kitchen at Bud & Alley’s. Irv Miller, executive chef of Jackson’s Steakhouse in Pensacola, Florida, was the first. He shares some insight as to what it was like in 1987 when he was hired to relieve Witcoski from the stoves. “Two months after I was on-site, Bud & Alley’s hosted a wine dinner with a guest-chef appearance by Norman Van Aken,” Miller recalls. “He was starting a food revolution even before the celebrity-chef craze, and he was taking fresh ethnic flavors and merging them together to make his mark on the cuisine in Key West. The event was to promote the release of his first cookbook, Norm Van Aken’s Feast of Sunlight. Chef Van Aken, his pastry chef, and I prepared the dinner. I am proud to have had the opportunity to work early in my career at Bud & Alley’s.”

Chef John Jacob and business partner Todd Reber of the Florida Trend Golden Spoon Award–winning restaurant Vin’tij Wine Boutique, located in Miramar Beach, Florida, first met when they were honing their skills at Bud & Alley’s in the early 1990s. “I had a great experience at Bud & Alley’s,” Jacob says.

Dave Rauschkolb 86 | MARCH /APRI L 2016

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“I’M A JERSEY BOY WHO HAD JUST COME OFF A JOB IN SEATTLE DOING PACIFIC RIM CUISINE, SO BUD & ALLEY’S IS WHERE I LEARNED SOUTHERN COOKING TECHNIQUES.”

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“It was a huge stepping stone for me. On my first night cooking in 1993, I was preparing jerk Gulf shrimp with black bean cakes. I’m a Jersey boy who had just come off a job in Seattle doing Pacific Rim cuisine, so Bud & Alley’s is where I learned Southern cooking techniques. Witcoski and Rauschkolb would travel within the United States and abroad seeking out unique flavors to bring back to Seaside and showcase on the menu. Bud & Alley’s was a real food think tank and way ahead of its time.”

In 2007, David Bishop was hired as the executive chef and remains at the kitchen’s helm today. He also oversees the operations of the successful Seaside sister restaurants, the Taco Bar and the Pizza Bar, and he has been showcased on the Cooking Channel’s

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“WHEN I TRAVEL TO OTHER PARTS OF THE WORLD, I CAN’T WAIT TO COME HOME. I CAN’T WAIT TO COME BACK TO WORK. I HOPE TO LIVE TO BE NINETY SO WE CAN CELEBRATE OUR FIFTIETH ANNIVERSARY AND MORE!” Emeril’s Florida. Although the menu at Bud & Alley’s changes seasonally, Chef Bishop says, “The most popular and established dishes remain the baked whole fish with capers and lemon, the barbecue shrimp with Andouille sausage, and the jumbo lump crab cakes.”

information call (850) 231-5900 or email info@budandalleys.com. Visit the website, budandalleys.com, to make reservations or to view the live webcam of Seaside’s beach from Bud & Alley’s Roof Deck Bar.

Bud & Alley’s motto—“Good food. Good people. Good times.”—still rings true with Rauschkolb, who says, “When I travel to other parts of the world, I can’t wait to come home. I can’t wait to come back to work. I hope to live to be ninety so we can celebrate our fiftieth anniversary and more!”

Susan Benton is the owner of 30AEATS.com, where she shares her passions for food and travel as well as her commitment to promoting local farmers, fishermen, chefs, artisans, and restaurants along the Gulf Coast. Look for her cookbook to be released in 2016.

Bud & Alley’s has garnered numerous awards, including Florida Trend’s Golden Spoon Hall of Fame Award, an honor shared with a select list of Florida restaurants.

Bud & Alley’s is located in Seaside, Florida, at 2236 East Highway 30-A. For more

By Lori Hutzler Eckert Photography by Romona Robbins

Sitting on the throne of the high court of haute couture, Marie Antoinette ruled fashion with an ascendant style that quite literally brought forth a revolution.

The last queen of France, Louis XVI’s wife has historically been denounced for her alleged lack of empathy (e.g., that whole messy “cake” controversy), not to mention her lack of political influence. However, Marie Antoinette is exalted for reigning with a sovereignly eye toward overstated elegance. She elevated clothes making—and wearing—to an artisanal level that was envied and often emulated well beyond the aristocratic class, arguably ordaining herself as history’s first fashion-industry icon.

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to have had Instagram in 1782.

The far-reaching influence of Marie Antoinette’s sartorial style in the late eighteenth century is undeniably woven into the manner in which urbane women and men dress today. Therefore, it is unsurprising that her legacy as a venerable vanguard of extravagant beauty found its way onto the Cultural Arts Alliance of Walton County’s 2015 South Walton Fashion Week runway and, hence, into VIE’s Culinary and Couture Issue celebrating the winners of the event’s model and designer competitions.

A Royal Affair A cold February rain pelts the panes of the towering arch-topped windows with a sharp clatter, and an unrelenting wind assails the double doors of New Orleans Auction Galleries, which is housed in an expansive three-story building that has claimed a corner of the New Orleans Warehouse and Arts District since approximately 1885. Lightning flashes and thunder rolls, but inside, recumbent on an amethyst velvet and gold-tassel-trimmed sofa, a fine-boned woman calmly tilts her luminous face upward, affecting an air of serenity but with a gleam of queenly defiance in her eye.

Dressed in a gown of rich silk dupioni and intricate French tapestry and with her champagne-blonde hair coiffed in an exquisite towering pouf, she holds the pose with a steely composure as those around her hold their breath with anticipation. The photographer fires off one, two, three shots, and the VIE production team on the set collectively exhales and cheers as the subject, Miranda Abney, breaks into a sweet smile and once again becomes a soft-spoken girl from Slidell, Louisiana.

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bney, seventeen, is four months and 278 miles from when and where she claimed the title of Sheila Goode Model of the Year in the female category at South Walton Fashion Week (SWFW), which was held on the grounds of Grand Boulevard Town Center at Sandestin in Miramar Beach, Florida. The annual event, launched in 2013, is held by the Cultural Arts Alliance of Walton County (CAA) to showcase the area’s burgeoning fashion scene while raising funds for CAA’s Art for All program—which, in turn, provides financial support to artists, students, teachers, and arts organizations in the area.

Fashion Renaissance The 2015 SWFW, held October 7–10, featured a variety of fashion-related events including a launch party, a festive red-carpet entrance, trunk shows, shopping and cocktails at the Bud & Alley’s VIP Lounge and the ZT Motors Style Lounge, and afterparties at Wine World in Grand Boulevard. And, of course, there were three nights of fashion shows on the Vivo Spa Salon Runway, with high-energy music and dramatic lights and graphics creating pure theater for about 1,200 audience members.

VIE has been the media sponsor for SWFW since its founding, awarding each winning designer and model with a full professional photo shoot and feature story in the magazine’s annual fashion issue.

Previous winners featured are designer Ashlie Ming and model Emme Martin (2013) and designer Romey Roe and model Maleena Pruitt (2014). VIE is proud to support local arts organizations such as the CAA and to showcase the talents of the SWFW competition winners, helping share their art with the world as they launch their flourishing careers.

The future of fashion is bright!

“In just three years, we have experienced enormous growth,” says Jennifer Steele, CAA executive director.

“While we always strive for improvement and excellence, it is especially rewarding to see the growth in quality of model and emerging designer applicants, which to me is an indicator of the reputation we are building in the industry and the fashion week circuit.”

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V I E MAGA ZINE .COM | 97

The culmination of SWFW, coproduced by CAA and two of the area’s most seasoned large-scale event planners, Hillary Fosdyck and Briane O’Dell of Monark Events, was the selection of two models and one emerging designer as the year’s competition winners. Judging the thirteen neophyte designers were Carla Beveridge, senior managing partner and personal stylist for J. Hilburn; Shelly Brown, jewelry designer and owner of Shelly Brown; Emily Erusha-Hilleque, design director for Target; Claudia Robertson Fowler, celebrity stylist and owner of Haven and Hero boutiques in Tennessee; Amy Giles, stylist and owner of Wardrobe Made Simple; and Amanda Valentine, designer and contestant on Lifetime cable network’s Project Runway in both 2013 and 2014 (placing second in 2014).

Photographer Tommy Crow, owner of Tommy Crow Studios, Amy M. Phillips of Eye Model Management, and VIE’s art director, Tracey Thomas, were tasked with judging approximately a hundred models who walked the runway.

The Sheila Goode Model of the Year awards were given in honor of Sheila Goode Green, a gifted and sought-after Northwest Florida fashion photographer who helped establish and shape SWFW. Tragically, she lost a lengthy, hard-fought battle with cancer last summer. With the greatest respect, VIE was privileged to serve as the presenting sponsor of the award, which included a thousanddollar prize for each model winner in addition to the photo shoot. Goode’s daughter, Hayley Green, gave a moving and heartfelt memoriam to her mother as a prelude to the announcement of the winning models. In the male category, Xinbang “Simba” Tang of China joined Abney in receiving this prestigious memorial award, while Tieler James was named winner of the 2015 Emerging Designer competition.

As she sat on an antique sofa watching the ten-hour VIE shoot, Steele, who also served as executive producer of SWFW, recalls the competition. “The judges had a tough job.

We had more talent and diversity on the runway than ever before. Simba and Miranda were both relatively new to modeling, and each has a raw talent and professionalism that really appealed to the judges.”

This year’s Marie Antoinette–inspired shoot was the largest production to date, with over 98 | MARCH /APRI L 2016

a month’s worth of creative collaboration among the VIE team, from creating inspiration boards for the overall vision of the project to choosing the perfect props and accessories that would complement James’s gowns. They also worked closely with New Orleans Auction Galleries’ Taylor Eichenwald to select antique set pieces that fit the shoot’s theme flawlessly.

VIE’s publishing, editorial, and art crews, along with photographers, hair and makeup artists, stylists, writers, and equipment in tow, traveled from Northwest Florida to New Orleans on Valentine’s Day to begin setting up for the next day’s production. The daylong affair was fun and exhausting, with much help from the New Orleans Auction Galleries team to move furniture, chandeliers, and accessories. Award-winning photographer Romona Robbins, who has worked with the magazine on photo shoots for many years, brought her expert eye and energy to the project, the stunning results of which can be seen on these pages.

Imperial Beauty Tang, twenty-four and a college student studying architecture, carefully cradles a delicate, pinkfrosted cupcake in his hand as he poses next to Abney. Tang is instructed to entice Abney flirtatiously with the confection while she coquettishly refuses. In this particular scene, like a male ballet dancer, he plays an integral but supporting role; however, at times, with his chiseled jawline, jet-black hair, and gentleman-of-the-manor ease, he steals the show.

Tang’s patrician attire—fawn-colored tweed pants and vest with a satin neckerchief—is juxtaposed with his hair, which is styled with an edgy, modern look, to make the images a little less literal. He works the look to the fullest.

Born in Henan, a central province of China near the Yellow River Valley, Tang had been approached by model agency scouts several times throughout his world travels, but he always respectfully declined their offers. However, while vacationing in Northwest Florida, which he praises for its “beautiful scenery with its pure white sands” and “kind people,” he learned about SWFW and joined “without hesitation.”

“Initially, I didn’t much care about the competition itself, I just wanted to make some friends, do something exciting, and have fun,” says Tang, who speaks with an earnestness from the heart. “But it turned out that everything was supernice, far beyond my expectations. I could deeply feel the enthusiasm spreading out from everybody, and I couldn’t help being infected by this sort of magic power which made me feel extremely relaxed and comfortable when I was walking in each show.”

As the result of his participation, Tang gained something more than a title: the confidence to follow his dreams of modeling and more.

“Personally, having won South Walton Fashion Week not only gave me a strong push into the fashion arena, but it also inspired and encouraged me to pursue other dreams bravely,” he says. “I have lots of feasible thoughts and dreams that I want to fulfill, but just like most people, I was stopped by the lack of courage to move forward. SWFW is the starting line for many of my actions, and I will insist on moving forward with a nonstop pace in the future.”

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SWFW is also proving to be a pivotal point for Abney, who is currently a student at Pope John Paul II High School in Slidell. Having modeled for only one year, Abney has logged some impressive mileage on the runway. She has participated in fashion week events in New Orleans, Pensacola, and Mobile, but SWFW was her first actual competition. Without a bit of pretense, she says of winning, “It was a complete shock—a complete shock. I figured there were so many other gorgeous girls with such amazing looks and such graceful walks, I didn’t even have a chance. So, I was extremely surprised when they called my name.”

Her SWFW prize package also included the opportunity to interview with event judge and talent agent Phillips. She quickly signed with Phillips’s Nashville-based firm, Eye Model Management, and has already traveled to their offices twice to begin developing her career.

In the midst of a seemingly endless maze of antiques, artifacts, and ephemera in the 38,000-square-foot edifice, Abney waits for the next scene call. She’s gracefully perched among a soldiers’ row of dining chairs 100 | MARCH /APRI L 2016

catalogued for one of New Orleans Auction Galleries’ nine annual public auctions. With items originating from around the world, including paintings, sculptures, furnishings, sterling silver pieces, jewelry, and more, the auction house provided the perfect backdrop for the shoot.

Abney is wearing a silk gown in alabaster, and the plunging neckline is balanced by a one-of-a-kind vintage-lace-and-gold-chain choker created by Emerald Coast jewelry artist Mary Kay Samouce, owner of Adorn by Samouce. Abney’s cheeks are powdered to an ethereal flush, and her lips are stained a deep rose color by makeup artist Yvette Nation. Her hair, styled by Brooke Miller, is embellished with a panache of ivory feathers—which was absolutely en vogue for any self-respecting eighteenth-century Parisian fashionista—and she loves the entire look.

“It is completely different than anything I’ve done.

The inspiration is different, just the whole era and feel of it all. The hair is amazing, the makeup is amazing—it’s all wonderful,” she says, adding that the auction house is “the perfect venue because you can really get in the scene. It’s all very elegant.”

While modeling in Pensacola Fashion Week, Abney met and befriended designer Tieler James. She walked in his show during SWFW, and she is, of course, wearing his gowns at this shoot. “Oh, my V I E MAGA ZINE .COM | 101

gosh—it is amazing,” Abney says of donning his designs. “It just completely takes over your persona as soon as you put on the clothing. It just makes you stand up straighter and feel so much more confident. He’s extremely talented.”

The VIE production team is ready for the next round of images, which will include a panoply of ornate cakes, French macarons, and other exquisite sweets from two New Orleans bakeries, Sucré and Swiss Confectionery. Abney stands gracefully, smoothes her gown, and heads for the set where her ever-present and attentive mother, Wendi Abney, who also serves as her manager, awaits, but not before she imparts another shy yet gracious smile.

The Crowning Couture Touch Standing on the set sidelines, but at the center of the shoot, is Tieler James. To say James’s talent is prodigious is in no way hyperbolic. James won Episode 5 of Lifetime’s Project Runway spin-off for young designers, Project Runway: Threads, which aired in November 2014. He was thirteen years old.

At the age of fifteen, he won SWFW 2015’s Emerging Designer competition and was awarded a $1500 cash prize and the chance to show his designs on the SWFW 2016 runway. “We had very strong competition among the emerging designers this past year, and Tieler’s show proved his creative talent, technical skill, and passion for design,” says Steele. “He also has an amazing work ethic, especially for someone so young. It will be fun to see where he goes from here.

I’m proud that SWFW could be a jumping-off point for what I’m sure will be a strong career.”

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This wunderkind of women’s fashion from Abita Springs, Louisiana, is a paradox, both as a teenage boy and an accomplished artist. In one moment, he is articulating complex thoughts about his career with a grace and insight that many adults lack, and in the next, he sheepishly spits out his chewing gum and, with an endearing laugh, hands it to his supportive mother and tireless manager, Tahmi Hawsey, as she walks by.

James attends the New Orleans Center for Creative Arts, a regional preprofessional arts-training center, where he studies theater design along with a traditional high school curriculum while he works on his collections for the coming fashion seasons. The contradictions of his life seem to fit him as his dresses fit Abney—perfectly.

However, to get to this point, it has been an arduous road to travel for James, who was first drawn to fashion when he was five years old. This affable, outgoing young man revealed the painful experiences of his earlier years. “I came out when I was nine, and I got bullied—severely,” he says with the gravity of truth weighing in his tone. “So I was looking for something to express myself, and I turned to fashion because it reminded me of my childhood. And, it turns out, I was kind of good at it, so I stuck with it. So now, it’s just like it’s part of my life. It saved my life.”

James says that because fashion gave him a safe harbor, he feels like it is his “duty” to try to succeed. With images of his designs from a Vancouver runway show covered in January by Vogue in the venerated fashion magazine’s UK online edition, he is off to a solid start.

The SWFW win has been an added notch in his designer’s belt. As the youngest participant in the emerging designer competition, he says his expectations were cautiously tempered, so he was especially thrilled to win. “It was crazy; it was so cool!” he says with unadulterated enthusiasm. “It’s an accomplishment, too.

Because, like, once again, you put all this work into a piece of art, and then people are saying, ‘Yes, you did well.’

“I have a personal connection to each piece because I’ve pattern-made it, I’ve draped it, I’ve sewn it,” he adds. “Every single piece on the runway I make myself—I hand make them. I put all this work into it, and just to see people that love it, it’s really, really cool.”

With unbounding energy, James gamely moves around the auction house, wearing a slightly crumpled shirt covered with a neon-colored map. He is at constant odds with his thick, curly hair, pushing it across his forehead only for it to tumble back in place over his glasses. The storm is waning outside, and faint sunlight intermittently breaks through the lingering clouds, spilling through the windows.

Looking around the building, James says, “This shoot is so cool. The energy in the auction house is kind of remarkable because you have all these things from all these places, and you can kind of feel the energy seeping through everything.”

James clearly has a passion for the past, as his muse for this collection (which is titled Royauté—French for “royalty”) was none other than the fashion-forward Marie Antoinette. After seeing a play based on her life, he couldn’t help but be

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“insanely inspired” by her, adding, “I was, like, in the middle of designing a collection and I just started drawing up these dresses.” One month later, he had the awardwinning collection completed.

James says he feels great compassion for Marie Antoinette, whom he considers tragically misunderstood. But he wants to be influenced by the power she did have by continuing to create beautiful clothes that women aspire to wear.

Those are soaring goals for any designer, but the early reaction James is receiving from the fashion industry indicates he is up for the undertaking. With the recognition from South Walton Fashion Week, James and his cowinners, Abney and Tang, form a triumvirate of talented, passionate young people who have been given a unique and rare opportunity to chase their dreams and succeed at doing what they love. That is its own kind of sweet revolution.

www.swfw.org

VIE would like to extend special thanks to New Orleans Auction Galleries owner Susan D. Sarofim, marketing manager Taylor Eichenwald, and the entire team for graciously accommodating us and for all their help throughout the planning and execution of this photo shoot. www.neworleansauction.com

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This is the first home that we have had built for ourselves. Naturally, with all of the “war stories” out there, we were somewhat apprehensive. Ficarra Builders came highly recommended to us by couples whom you have built homes for – some recently and others as long as fifteen years ago. We are happy to confirm that you have certainly lived up to a sterling reputation of trustworthiness and unrelenting focus on quality.

We were allowed the flexibility to be as engaged as we felt necessary – always being involved in the decisions that were important to us – and you took care of the rest. You were always accessible by phone or in person and we were consistently informed of all construction progress and budgetary concerns.

You attract and retain highly competent people who are as adamant about quality as you are.

Our project superintendent, Kenny SanAngelo, was outstanding; and your subcontractors understand and deliver an equally impressive level of professionalism and pride in their work.

Most of all, we appreciate the fact that you are a “straight shooter.” You have certainly earned our trust, respect and friendship.

Since we began coming to the Gulf Coast, we have had a dream of our own special place by the sea – that dream is now a reality. We appreciate you!

Sincerely, Sonnie and Jerry Heffel

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S

ome restaurants simply lend themselves to special occasions: Valentine’s Day, anniversaries, Thursday night… Any occasion is the perfect one for a visit to Firefly in Panama City Beach, Florida. From the moment you pass through the wooden front doors, you’ll feel as if you’ve stepped into a cozy hideaway that certainly has an air of je ne sais quoi—it’s difficult to pinpoint why, but you just know you’ve found someplace special.

Firefly’s owner, Dave Trepanier, attributes the success of his restaurant since it opened in 2007 to many things. “It’s easy to say the food makes Firefly special, but it really is so much more than that,” he says. “It’s the whole experience—the service, the atmosphere, and the attention to detail.”

PAT RO N S CA N EN J O Y F I LE T M I G N O N A N D L O B S T ER I N T H E M A I N D I N I N G RO O M U N D ER N E AT H A B E AU T I F U L , SPRAWLING TREE—COMPLETE W I T H A M B I EN T LI G H T S A N D T W I N K LI N G “ F I R EF LI ES ” I N I T S B R A N C H ES.

Its motto is “casual fine dining,” but Firefly really is more than that. With the addition of the sushi bar and multiple private dining rooms in 2013, the restaurant brought something for everyone to the table. Patrons can enjoy filet mignon and lobster in the main dining room underneath a beautiful, sprawling tree—complete with ambient lights and twinkling “fireflies” in its branches.

“I wanted the warmth of a classic steakhouse with the intimacy of an outdoor Mediterranean bistro— that brought about the idea for the tree,” Trepanier explains. “Then I thought about the fake fireflies in the tree, hence the name Firefly!”

The 535 Library Lounge is the perfect spot to cozy up with good friends and enjoy a drink while waiting for your table, or just catch up on the events of 114 | MARCH /APRI L 2016

the week. The Firefly Bar has HD screens for watching the big game, and it’s a great place for grabbing an appetizer or enjoying a full meal in a more casual setting. The sushi bar serves creative, delicious handmade rolls that are sure to impress.

Combine all these elements with a diverse menu that includes steaks, seafood, pasta, pizzas, sushi, desserts, specialty cocktails, and over two hundred wines, and it’s easy to see why Firefly has become a favorite dining destination for Panama City Beach locals and visitors alike.

Trepanier says choosing a favorite meal at Firefly would be next to impossible. “It all depends what you’re in the mood for,” he says. “The she-crab soup is a classic. The pepper-crusted stuffed filet, homemade pasta Bolognese, espresso-braised boar shank… Honestly, all of the menu items are excellent, and Chef Derek’s weekly seafood specials are always fantastic. As far as sushi goes, the Devil’s Advocate or Cat’s Eye rolls are our most popular.”

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Firefly welcomed its new executive chef, Derek Langford, in the summer of 2015. No stranger to Gulf Coast and Southern cuisines, Langford has previous professional experience with WaterColor Inn in Santa Rosa Beach, Florida; Bud & Alley’s in Seaside, Florida; Farm 255 in Athens, Georgia; and Château Élan Winery and Resort in Braselton, Georgia.

“I’m very proud and excited to be a part of the Firefly team,” says Langford. “They have set the bar at the highest level, and I plan not only to keep it there but also do my best to raise it! I walked into an amazing staff full of all-stars, and people aren’t usually that fortunate when taking over.”

“Chef Derek is so creative,” says Trepanier. “He is constantly looking at new trends in cuisine. He prides himself on sourcing the best ingredients, whether it’s fresh Gulf seafood, locally grown produce, or the finest meats, and he puts quality first.” With weekly chef ’s specials designed by Langford, as well as all of Firefly’s old favorites still on the menu, it’s clear that the restaurant made a good move with the hire. “There is always something new on the menu, and that is what keeps it exciting! The trick for Chef is trying to change the menu without taking off menu items that have become crowd favorites. For the out-of-town guests here for the first time, it isn’t a big deal, but for the regulars who come in once or twice a week, I don’t want the menu to become stagnant. We need to keep it fresh.”

In addition to the Sunset Special menu, happy hours such as Tini Tuesdays, and weekly chef ’s specials, Firefly has another new development—a brand-new

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V I E MAGA ZINE .COM | 117

“I’M VERY PROUD AND E X C I T E D T O B E A PA R T O F T H E F I R E F LY T E A M .

T H E Y H AV E S E T T H E B A R AT T H E H I G H E S T L E V E L , A N D I P L A N N O T O N LY TO KEEP IT THERE BU T ALSO DO MY BEST TO R A I S E I T ! I WA LK ED I N T O A N A M A Z I N G S TA F F F U LL O F A L L - S TA R S , A N D P E O P LE A R EN ’ T U S UA LLY T H AT F O R T U N AT E W H E N TA K I N G O V E R . ”

Chef Derek Langford

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website that was unveiled in February 2016 at FireflyPCB.com. “I’m very excited about our new website,” Trepanier says. “With 80 percent of our guests finding us on the web, we knew we needed to develop a more user-friendly site with updated mobile phone capabilities. We want to make it as easy as possible to come visit us!”

Visitors to the site can explore all that Firefly has to offer, browse the restaurant’s menus, and make reservations online—something that Trepanier stresses is important, as the dining room is often full. “Most restaurants in Panama City Beach don’t take reservations, but we have since day one,” he says. “I can’t stand waiting for an hour or two for a table, and I want my guests to be happy and enjoy their experience at Firefly to the fullest.” Reservations can also be made by phone, but Trepanier makes a point to note they are not accepted via Facebook or Twitter.

Firefly has become a staple of fine dining in Panama City Beach, having hosted its share of celebrities: country music stars Jason Aldean and Toby Keith; professional athletes, including Heisman Trophy winners Pat Sullivan and Billy Sims and Baseball

Hall of Fame great Bill Mazeroski; the great Tony Bennett; and even President Obama and the first family. Trepanier encourages privacy and comfort for all his guests, especially the famous ones, and enforces a strict no photography, no social media policy while they are dining. As one of the producers of the top Panama City Beach music festival, Pepsi Gulf Coast Jam, which returns for Labor Day weekend in 2016, Trepanier expects to see some more country music artists dining beneath the Big Oak Tree.

Whether you’re looking for the perfect romantic date destination, a fun night out with friends or family, or a private space to hold your next meeting or event, Firefly truly has something for everyone. Its friendly staff and expert culinary team will ensure that your casual fine dining experience is one to remember.

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INGREDIENTS 13 ounces of 60 percent chocolate 1/2 pound butter, unsalted 13 ounces sugar 6 whole eggs, lightly whisked

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V I E MAGA ZINE .COM | 121

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F E AT U R I N G

Panhandle to Pan Culinary Prowess on the Redneck Riviera

By T.S. Strickland Photography by Greg Riegler

Irv Miller crouched in the underbrush at Green Cedars Farm and stared into the eyes of a particularly Friendly—iF terribly naive—HereFord Hog. We’d come to the farm, nestled on thirty acres in rural Molino, Florida, in pursuit of what Miller has termed “the last great, secret, culinary region in the state.”

Miller, executive chef at Jackson’s Steakhouse in Pensacola, Florida, hopes to unravel that secret in his book, Panhandle to Pan: Recipes and Stories from Florida’s New Redneck Riviera.

On a particularly sweltering afternoon in August, Miller was still putting the finishing touches on his manuscript when he took a break from editing to visit with Roger Elliott. (The book, published by Globe Pequot, hit store shelves this past November.)

Elliott, a retired helicopter pilot and agricultural extension agent, started Green Cedars Farm about eight years ago. He is one of about a dozen producers profiled in Miller’s book. With the help of his wife, daughter, and son-in-law, Elliott raises a variety of livestock and fruit on the farm. “We have apples,

persimmons, pears, plums, pomegranates, quinces, figs, and blueberries,” he explains while mopping beads of sweat from his brow. “We have the honey bees primarily for pollination, but you also get the honey from that, so that’s a good deal. We have the sheep, which mesh really well with the chickens and cattle for the dairy. We try to be as sustainable as possible.”

Elliott’s chickens and turkeys, which he raises for the eggs as well as the meat, roam freely and fertilize the orchards and pasture. He feeds the surplus milk from his cows to his hogs, which are on a separate portion of the farm. This last measure is good for the taste buds as well as the earth. “Pigs harvested having eaten whey or whole milk or any other milk product have a very delicate, flavorful meat that’s in high demand by a lot of chefs,” Elliott says.

The family sells its meat, milk, eggs, and fruit at area farmers’ markets. Their mutton and pork can also be found on the menu at Jackson’s.

V I E MAGA ZINE .COM | 125

While the nickname Is endearing to some, most consider it an insult—a mullet-slap across the collective Cheek of a city as proud as it Is old. years at Jackson’s, building the restaurant’s reputation as one of the finest in the state. Under his tutelage, Jackson’s has won more awards than you can toss a mullet at. The chef has also been invited to cook at the prestigious James Beard House in New York City six times—a rare honor.

Mutton, of course, comes from sheep, just like pork comes from hogs—a fact that seems to have been lost on the friendly four-legged gent staring into Miller’s eyes.

Elliott turns to the pair, “Irv, I don’t know if you’re listening to this, but the next group of hogs you’ll be getting those pork butts from will have been fed a lot of milk, so I’m really optimistic about the kind of taste you’ll get.”

The chef doesn’t respond, as he’s too busy talking to the pig. He smiles at the animal. “You’re going to taste delicious,” he says. The pig grunts approvingly and wags its tail like a terrier—poor, dumb beast.

The Redneck Riviera Most would not think of Northwest Florida as a destination for foodies. In fairness to the critics, one of the region’s most well known culinary traditions, the annual Interstate Mullet Toss, does involve hurling a dead fish (or several thousand) across the Alabama–Florida state line.

Miller has spent the better part of three decades along Florida’s Gulf Coast, working as a chef in some of the region’s most celebrated kitchens and exploring the traditional foodways of this often overlooked—and sometimes maligned—region of the Sunshine State. He has spent sixteen of those

126 | MARCH /APRI L 2016

Today, Jackson’s is rated among the top 2 percent of fine-dining establishments in the country by the Distinguished Restaurants of North America and one of the top twenty-five restaurants in the state by Florida Trend magazine. The restaurant’s location in downtown Pensacola reflects the city’s rich history. The dining room, housed in an 1860s-era building, overlooks Plaza Ferdinand VII, where, in July of 1821, General Andrew Jackson accepted the transfer of Florida from Spain to the United States and hoisted the Stars and Stripes above the colonial city for the first time in its two-hundred-fifty-year history.

Despite such proud accomplishments, the “Redneck Riviera” moniker lingers across the Northwest Florida coast, casting a shadow over Pensacola and its culinary reputation. While the nickname is endearing to some, most consider it an insult—a mullet slap across the collective cheek of a city that is as proud as it is old.

To Miller, though, the nickname—and even, perhaps, the tossing of fish— embodies a lifestyle and culture worth celebrating.

“More Than Hush puppies and Catfish” “I don’t think anybody has looked at the new Redneck Riviera as a food destination,” Miller says on the drive back from Elliott’s farm, “but it is more than hush puppies and catfish. There is a food culture here.”

The Riviera, as defined by Miller, stretches from the spring break capital of Panama City Beach to the sleepy coastal village of Perdido Key (the somewhat reluctant host of the annual fish toss). The region, writ large, is renowned for its sugar-white beaches and turquoise water—a mecca for tourists from throughout the Southeast and the Midwest. Still, most visitors don’t think of the area as a culinary destination.

Miller wants to change that.

“I don’t think anybody has looked at the new redneck riviera as a food destination, but it is more than hush puppies and CatfisH. there is a food culture Here.”

“I knew I didn’t Want to wrIte tHe ‘Irv Miller cookbook,’” he says. “I wasn’t looking to be on the front cover. I wanted sometHing that celebrated tHe reGion.”

His book is a paean to the iconic ingredients, both natural and human, that have made the area’s food culture what it is. There is, of course, the humble mullet, which, when not being tossed by drunken revelers, is quite delicious. Miller likes it fried with dill tartar sauce and homemade hush puppies. That recipe, along with several dozen others, is in the book, but the chef wanted to do more than simply compile recipes.

128 | MARCH /APRI L 2016

“I knew I didn’t want to write the ‘Irv Miller cookbook,’” he says. “I wasn’t looking to be on the front cover. I wanted something that celebrated the region.”

To that end, the book is also filled with stories.

Readers will learn about the history of the red snapper industry in Pensacola, which gave the city its erstwhile title of Red Snapper Capital of the World. They will

learn about the rich, multicultural heritage of the city, which, throughout its four-hundred-fifty-year history, has come under the sway of five different flags and welcomed wave after wave of immigrants to its sandy shores.

Many of those cultures are represented in Miller’s recipes. His Panhandle phyllo pie pays homage to the

readers wIll learn about the history of the red snapper industry in pensacola, wHich lent the city its erstWhile title of “red snapper Capital of the World.”

TASTE MODERN MEXICAN CUISINE

Greek fishermen who settled in the area in the nineteenth century. Meanwhile, his eggplant Creole with crab meunière and béarnaise sauce honors the city’s historic Creole population, and his Thai-style jasmine rice cakes and shrimp bites recognize the more recent waves of South Asian immigrants who have made the city their own.

Smoked Mullet and Dying Breeds The book also touches on the stories of individual farmers and fisherfolk whose livelihoods depend upon the soil and the sea—and whose hard work our taste buds rely on.

Readers will meet Tommy Ward, whose multigenerational seafood business in Apalachicola, Florida, has been threatened by plummeting oyster harvests, and Roger Cleckler, one of the few remaining mullet fishermen in the area who still smokes his catch the old-fashioned way—over logs of pecan wood.

Miller served Ward’s oysters in his restaurant until recently, when an apocalyptic confluence of drought, interstate water conflicts, and overharvesting related to the BP oil spill forced the Ward family to scale back its wholesale business. Today, Apalachicola oysters are hard to find anywhere, even in Apalachicola.

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Cleckler has fared better than the Wards, but even he is among the last of his breed, selling smoked mullet out the back of his welding shop in old Warrington, just west of downtown Pensacola.

“He was born and raised here,” Miller says of Cleckler. “He has a couple of guys who fish and catch the mullet, and then he smokes them. There’s hardly anyone who does that anymore.” Miller uses Cleckler’s product to make the smoked mullet dip at Jackson’s.

These stories and others are reminders that the foods we cherish depend on intricate, interlocking, and often-fragile webs of resources, people, and meaning. If we don’t recognize and protect them, they might wind up as little more than stories on a page. No matter how delicious the recipe, ink and paper don’t taste nearly as good as the real thing.

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This realization and the farm-to-table ethos it inspires are very much at the heart of Miller’s book and kitchen. “Besides the fact that Roger’s mullet is absolutely smoky and delicious, I want to support him in his efforts to keep that tradition alive,” the chef says.

An Unexpected Reunion In October, Jackson’s played host to the first-ever installment of the 50-Mile Meal, a farm-to-table event celebrating the contributions of people like Cleckler, Ward, and Elliott to the region’s foodways. All the key ingredients were culled from within about fifty miles of the restaurant, and the table of honor was populated with cheese makers, farmers, and seafood harvesters who spoke to the dinner guests about their traditions and trades.

The five-course affair featured farm-raised boutique oysters (“Oysters worth killing for”) from Murder Point Oyster Co. in Irvington, Alabama; a salad made with hydroponically grown lettuce from Craine Creek Farm in Loxley, Alabama, and topped with a creamy bacon dressing and Perdido cheese from nearby Sweet Home Farm; roasted garlic and rosemary gnocchi served with spiced mutton (courtesy of Green Cedars Farm), red gravy, and Montabella cheese; and the most supernatural-tasting brownie I’ve ever encountered, whose secret ingredient was something called “cheese fudge” from Sweet Home Farm. I have no concept of how it was made, but it had me speaking in tongues. (I cleaned my plate and asked for seconds. The waiter, who apparently wasn’t Pentecostal, refilled my water instead.)

It was during the third course, though, that I became reacquainted with Miller’s old friend, the Hereford hog—or at least one of his siblings. He was somewhat changed since we had last met, having been smoked with pecan wood like one of Cleckler’s mullets, slathered with sweet mustard barbecue sauce, and served with sides of gourmet kale slaw and roasted pumpkin.

130 | MARCH /APRI L 2016

I was ambivalent about meeting him this way, unaccustomed as I was to eating old friends. Then again, Elliott sat across the table from me. Miller stood nearby, talking and gesticulating with his hands. Everyone seemed so happy. I didn’t want to spoil the mood.

What does one say under such circumstances? How do you greet someone before you eat them? I looked around and took a sip of water—then another. I asked the waiter—still speaking in tongues—to refill my glass. He brought me another brownie.

My eyes fell upon Miller, and it dawned on me. I looked back to my plate.

“You’re going to taste delicious,” I said, smiling. I took a bite.

My, was Miller right. That hog was delicious.

Panhandle to Pan: Recipes and Stories from Florida’s New Redneck Riviera by Chef Irv Miller is available on Amazon.com.

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From the

BATTLEFIELDS to the

KITCHEN Retired Army Staff Sergeant Aaron Hale Overcomes the Obstacles

By Kay Phelan Photography by Romona Robbins

ow, far from the ravages of war, retired Army Staff Sergeant Aaron Hale has found his passion in the kitchen. But it’s not been an easy road by any stretch of the imagination.

A Look behind the Scenes

Aaron Hale, now thirty-eight, is a fourteen-year veteran of both the Navy and the Army. After spending ten years in the Navy cooking for admirals of the Sixth Fleet in Italy, Aaron joined the Army in 2007 and was assigned to the Explosive Ordnance Disposal Battalion’s 760th EOD Company out of Fort Drum, New York.

From Fort Drum, he was deployed to Iraq and then to Afghanistan. It was on December 8, 2011, during his second mission to Afghanistan, that Aaron’s life changed forever. An IED (improvised explosive device) exploded in front of him, leaving him severely wounded and blind. The brunt of the blast impacted Aaron’s right side; every bone in his face was broken. Twenty-seven reconstructive surgeries later, Aaron began to reestablish his life.

136 | MARCH /APRI L 2016

Refusing to accept defeat, Aaron was always looking for new challenges. While he awaited military retirement, he taught at the EOD School at Eglin Air Force Base in Fort Walton Beach, Florida, continued his education, gave impactful and inspirational speeches for various military causes, and continued running marathons and climbing mountains.

After his injury, a well-deserved, positive chapter opened in Aaron’s life: he was honored with a new roof over his head. Three years ago, Building Homes for Heroes provided Aaron with a new three-bedroom home in Santa Rosa Beach, Florida, where he now resides.

Then, last summer, as if Aaron hadn’t endured enough challenges in his life, he contracted bacterial meningitis. The disease left him totally deaf and suffering from significant vertigo. Since then, he has received two cochlear implants, one of which grants him very limited hearing.

REFUSING TO ACCEPT DEFEAT, AARON WAS ALWAYS LOOKING FOR NEW CHALLENGES.

McKayla Tracy and Aaron Hale Reunite

“The road to recovery was slow, and I had no idea how serious it really was until I arrived at the hospital,” McKayla says. Aaron spent ten long days at Sacred Heart Hospital and another seven days at the University of Alabama at Birmingham’s medical center.

McKayla Tracy is the daughter of Aaron’s mother’s best friend. Aaron’s mother is also McKayla’s godmother. McKayla was living in Sacramento, California, in 2015 when she and Aaron reconnected via social media, and they spent the next several months filling each other in on the last twenty years of their lives. Daily phone conversations led to McKayla’s visiting Aaron in Santa Rosa Beach, where they shared an incredible week together.

At that point, McKayla knew there was no looking back and that she needed to be there for Aaron. She decided to stay in Florida, and his care became her full-time job. She never returned to California and remains at Aaron’s side today.

Here is where a good twist of fate happened for Aaron. His mother grew up with a dear girlfriend from childhood, and they remained close over the years. After both ladies had their children, they all spent a few summers together in Akron, Ohio.

Five days after returning to California, McKayla heard the news that Aaron was in the hospital with bacterial meningitis. She boarded the first flight the next day to be by Aaron’s side.

138 | MARCH /APRI L 2016

They have developed a unique form of communication whereby McKayla writes in the palm of Aaron’s hand and he speaks the words back to her to confirm he has interpreted them correctly. It is something special and moving to watch. McKayla is now Aaron’s lifeline to the world. “I always had a crush on Aaron growing up,” she admits. “He is so handsome, and I not only admire his determination to triumph in the face of tragedy but also his service to our country. I feel that I am the lucky one to be by his side.”

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The Kitchen Becomes Aaron’s Passion

After all Aaron has endured and overcome, he has found his passion again. It’s back in the kitchen. Last fall, he and McKayla started a fudge confectionary business, and to pay tribute to Aaron’s former career in the military—both as a cook and an explosive ordnance disposal technician—they named their new business EOD, which stands for “Extra Ordinary Delights.”

Using Aaron’s recipes, the pair makes a variety of fudges in their kitchen, including Peanut Butter Cream, Chocolate Walnut, ’Merican Pick-Me-Up, Cherry Cinnamon Spark, and StrawBarry White (fudge with soul!). The rave reviews keep pouring in, with ’Merican Pick-Me-Up being the leader of the favorites. This fudge features a bourbon cream liqueur and fresh ground coffee from American Pride Roasters.

At first, making fudge was a fun diversion to help pass the days, but then orders started coming in, including a major one from ValleyCrest Landscape Maintenance—three hundred half-pound batches to be given as client holiday gifts. Aaron and McKayla also shipped out many orders of their confectionary delights to family and friends over the holidays.

Quickly, they realized they could grow the business and started securing a logo design, packaging, cooking supplies, equipment, and other things necessary for becoming a professional company.

“EOD has become an important part of Aaron’s recovery,” says McKayla. “It has given him a reason to get up in the morning and do something he is passionate about and is able to share with others.”

Aaron’s unwavering, unbreakable spirit and sense of humor are amazing inspirations to veterans still deciding what they want to do after the military— or inspirations to anyone, for that matter.

The couple’s next step is to secure a commercial kitchen in the area and ship EOD fudge out all over the world. (Anyone have some Shark Tank connections out there?) With the courageous attitudes of both Aaron Hale and McKayla Tracy, there is no doubt they will make it happen.

To order from Extra Ordinary Delights, or to read more of Aaron’s story, visit www.aaronchale.com or www.facebook.com/EODextraordinarydelights.

140 | MARCH /APRI L 2016

“IT HAS GIVEN HIM A REASON TO GET UP IN THE MORNING AND DO SOMETHING HE IS PASSIONATE ABOUT AND IS ABLE TO SHARE WITH OTHERS.”

FRESH SEAFOOD?

One of the first questions people ask when they visit our area is “How can we be sure we’re getting fresh seafood?”

That’s an excellent question. There is a good chance that the seafood you will be offered traveled farther than you did. In the state of Florida, even though we are surrounded by water, more than 90% of the seafood sold this year will be imported from other countries.

Throughout the United States, the huge majority of seafood is imported.

Most of it is mislabeled. Frozen seafood is sold as “fresh” and imported seafood is sold as “local.” According to Oceana, 93% of fish sold as red snapper is actually some other species. 57% of tuna sold at sushi bars throughout the country is not tuna. Most of the tilapia served in this country comes from Viet Nam and Thailand and much of it is farmed in waters with sewage run-off and the source of feed is pig feces.

Harbor Docks has been selling fish through its wholesale market since 1981. We sell to markets across the United States and Canada. We also sell to select restaurants along the Gulf Coast. Harbor Docks contracts with over 100 commercial boats to insure that we have an adequate supply of fresh fish.

We invite you to dine at our restaurants – Harbor Docks, in the heart of Destin, and Camille’s, overlooking the Gulf in Crystal Beach. But we’d also encourage you to try any of the wonderful, independent, local restaurants in our area that are committed to serving Florida seafood. We know who they are, because we sell them their fish.

check our website to find out which restaurants sell certified Gulf-to-Table fish from harbor Docks Seafood market.

DES TIN , FL | 850. 837. 2506 | h a r b o r D o c k S .co m S E A F O O D & C O C K TA I L S

Snapper and Tuna stats: http://oceana.org/en/news-media/publications/reports/oceana-study-reveals-seafood-fraud-nationwide Imported seafood stat: http://www.fishwatch.gov/farmed_seafood/outside_the_us.htm Tilapia/pig feces: http://www.bloomberg.com/news/2012-10-11/asian-seafood-raised-on-pig-feces-approved-for-u-s-consumers.html

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THE MODERN MINIMALIST Zen by the Bay CHAPTER THREE

By M I K E R A G S D A L E Architecture and renderings by ROLEN STUDIO

144 | MARCH /APRI L 2016

IN APRIL 2014, THE 30A COMPANY’S MIKE AND ANGELA RAGSDALE LOST THEIR HOME TO A FLOOD IN SANTA ROSA BEACH, FLORIDA. THIS IS THE THIRD INSTALLMENT IN A FIVE-PART SERIES OF VIE ARTICLES ABOUT THE FAMILY’S REBUILDING PROCESS. THE RAGSDALES’ NEW HOME WILL BE FEATURED IN VIE’S 2016 ARCHITECTURE AND DESIGN ISSUE (JULY/AUGUST) AND IN A SERIES OF FEATURES ON 30A.COM. Perfection is achieved not when there is nothing more to add, but when there is nothing left to take away.

—Antoine de Saint-Exupéry A blog named Zen Habits sports a list of “72 Ideas to Simplify Your Life.” That’s far too complicated for my short attention span, so I prefer their abbreviated version: 1. Identify what’s most important to you.

2. Eliminate everything else.

For us, minimalism is less of an artistic aspiration and more about decluttering our congested lives.

Fewer tables and surfaces mean less clutter and dust.

Fewer TVs mean less noise, energy consumption, and distraction. There are hundreds of options for crown molding, but minimalism reminds you that one of those options is to have none.

“I’m thinking that all we really need is one bedroom and one and a half bathrooms,” I suggested to my wife.

“We have four children,” Angela replied.

When building a new home, a roof is important.

Floors are essential, especially when building up on pilings. Walls add a nice touch. Beyond that, the decisions become much more subjective.

Minimalism embraces the philosophical notion that less is more. But that doesn’t necessarily mean that minimalism is a less expensive option, nor is it the same as the “tiny house movement,” which celebrates small living spaces. Instead, the goal of minimalism is to achieve superior design through the art of simplicity. Rather than combining many different design elements and trying to make them all work together, minimalism advocates acquiring far fewer but high-quality pieces and then creating an environment that highlights those pieces without distraction.

“But we’re almost empty nesters.”

“They still need a place to come home to for Thanksgiving and Christmas.”

I quickly ran the numbers in my head: Four grown children. Four future spouses. Eight projected grandkids. Parents, in-laws, random drop-in guests.

Suddenly, this project was sounding more like a Hampton Inn. Eventually, we compromised: three bedrooms, two and a half bathrooms.

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“Let’s not talk about this anymore,” Angela suggested.

Clearly, with 32,314 critical decisions left to make, we were going to need some professional help from an interior designer—and possibly a marriage counselor.

We met with Cassidy Lyons Pickens and Joey LaSalle, two designers at Lovelace Interiors who understood our vision.

“When we asked Mike and Angela what inspires them, they spoke very fondly of the time they spent with their family in Bali,” said Joey. “They really loved the simple, modern style they saw in the homes and spas there.”

“They also wanted a home that’s supercasual and functional, with every room designed to enjoy the stunning view of the bay,” Cassidy added. “In some ways, their simple rectangular floor plan is a contemporary update of the cinder-block beach houses that once dotted the coast.”

Joey and Cassidy created numerous inspiration boards with suggested tile selections, flooring, lighting, furniture, accessories, and much more, making the entire process far less daunting for us.

“We pretty much fell in love with everything they picked,” laughed Angela. “But when you’re on a tight budget, you often have to make some tough choices.”

We knew we’d have to incorporate some of the furniture we’d salvaged after the flood, along with a few new pieces, including some custom furniture designed by Not Too Shabby Boutique (shopnottooshabby.com) in Santa Rosa Beach. But first, we needed a canvas.

“Renovation Flooring (renovationflooring.com) had just gotten in this really unique new tile called Hades Plata Relief,” said Cassidy. “It’s simple and modern with a metallic sheen. We decided to use it for the kitchen wall, to play off the stainless steel appliances and white lacquer cabinets.”

A massive island dominates the kitchen floor plan, which will be layered with Arctic White quartz by MSI from Classic Design Stone (classicdesignstone.com).

“Now that we’re almost empty nesters, we just don’t need a large, traditional dining table,” Angela said. “Instead, we envisioned a large chef ’s island—a place that our friends and family can all gather around. The idea was really inspired by the nights we’ve spent hanging around the chef ’s table at Roux 30A in Grayton Beach.”

Suspended above the island will be an array of simple glass and chrome spheres from Beautiful Lights in Destin (beautifullights.com), although perhaps the most visually striking light fixture is the Starflex LED pendant that will hover over the living room.

“I’ve never seen anything like it,” Angela said. “Honestly, I never would have had the courage to choose it myself. But Cassidy and Katie Murray Sanborn (of Beautiful Lights) really helped us select elements that are both modern and minimalistic.”

146 | MARCH /APRI L 2016

Project Designer: Lindsay Miller & Karen Kearns of Lovelace Interiors

THEY ALSO WANTED A HOME THAT’S SUPERCASUAL AND FUNCTIONAL, WITH EVERY ROOM DESIGNED TO ENJOY THE STUNNING VIEW OF THE BAY. IN SOME WAYS, THEIR SIMPLE RECTANGULAR FLOOR PLAN IS A CONTEMPORARY UPDATE OF THE CINDER-BLOCK BEACH HOUSES THAT ONCE DOTTED THE COAST.

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Dark hickory hardwood planks from Renovation Flooring will span most of the home, with almond ceramic tiles in the bathrooms. The rain shower in the master bath will feature floor-to-ceiling ceramic glass tile and a smooth pebble floor.

Also carved out in the master bath is a compartment designed for an infrared sauna by Finnleo (finnleo.com).

“The sauna has become an important part of our daily ritual, so we wanted to create a space for it,” said Angela, a yoga teacher in Santa Rosa Beach. “Infrared saunas get your heart rate going quickly and safely while burning calories and detoxifying your skin.”

We abandoned cable TV several years ago, but even though we’re only planning to have one television in the house, there’s room for pioneering technologies that help simplify life. The lighting system by AVX (Audio Video Excellence, avxinc.com) saves energy effortlessly by allowing you to preset all lights in the house to a slightly dimmer setting. Your eyes won’t notice that the lights are set at 85 percent capacity, yet you’ll see significant savings on your power bill. Lights can be set to gradually dim during the evening hours or even to shut off at preset times. Not sure if you turned off all the lights in the house? No worries. You can instantly switch everything on or off using your phone—from your bed or from across the planet. You can even have your thermostat automatically bump up or down as you approach (or move away from) your house. It’s life-changing stuff.

Modern technology can certainly make life simpler, more efficient, and more environmentally friendly. But the Information Age can also overwhelm consumers with too many choices, making minimalism difficult to achieve. One or two errant Pinterest or Houzz clicks can quickly lead you down a confusing path of clutter and distraction.

148 | MARCH /APRI L 2016

Ultimately, when confronted with an endless sea of choices, we’ve learned that one decision makes all the others much easier: hiring professionals. Without professional design help, simplicity can quickly become a complicated thing.

THE RAGSDALES’ FINISHED HOME WILL BE FEATURED IN VIE’S 2016 ARCHITECTURE AND DESIGN ISSUE (JULY/AUGUST). FOR MORE INFORMATION ABOUT THE PROJECT, VISIT 30A.COM/MODERN. Interior Design: JOEY LASALLE/LOVELACE INTERIORS (615) 585-5638 www.joeylasalle.com CASSIDY LYONS PICKENS/LOVELACE INTERIORS (850) 200-2062 cassidy32459@yahoo.com HART BUILDERS P.O. Box 6978 Miramar Beach, Florida 32550 (850) 586-1070 www.facebook.com/HARTBuilders ROLEN STUDIO—MODERN RESIDENTIAL 93 Dune Lakes Circle #D-201 Santa Rosa Beach, Florida 32459 (850) 814-2642 www.rolenstudio.com

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I l Te r z o P o s t o

By Melanie A. Cissone Photography by Steve Wells

V I E MAGA ZINE .COM | 153

onsider the seasonality of the Emerald Coast of Northwest Florida, the survival rate of restaurants, and the economic stagnation that hit the nation eight years ago, throw in a couple of hurricanes, an oil spill, and a fire, and witness the odds that Borago restaurant—a favorite among residents in the Scenic Highway 30-A area—has defied to celebrate its sixteenth anniversary this month. Many thoughts about its good fortune come to mind. The combined effect of delicious and consistent food and drinks, great service, friendly faces, a welcoming environment, and a location that is, quite literally, the center of 30-A is hard to beat. But at its core, Borago’s success is due simply to its heart and soul.

After purchasing it as a turnkey operation in 2000, chef-owners Mark Anton and Michael Dragon conceived of and coddled Borago into the restaurant equivalent of a prodigy. Patrons enjoy a sense of place and a familial feeling of belonging when they walk through its door. Of course, the excellent Italianinspired food, great wine selection, and inventive cocktails only enhance the Cheers effect. Borago is what urban sociologist and author Roy Oldenburg would call the quintessential “third place.”

According to architect, urban planner, and author Dhiru Thadani, “Oldenburg’s influential book The Great Good Place suggests that there is a need to foster community when conceptualizing a healthy urban existence. He understands that citizens live in a balance of three realms: home life, the workplace, and the inclusive social spot or ‘third place.’ The third place, where residents feel comfortable congregating, makes up the social fabric of a community.”

Dave Rauschkolb, the owner of Bud & Alley’s Waterfront Restaurant and a longtime South Walton resident, says it best: “When Borago opened, it became an instant classic and a favorite local hangout.”

Chef Michael Dragon 154 | MARCH /APRI L 2016

Chef Mark Anton

V I E MAGA ZINE .COM | 155

Michael Dragon and Mark Anton treat everyone who works in their restaurant like family, and the good feeling is likewise paid forward to regular patrons and visiting diners. Clifford Davis, a retired Mississippi native and a regular fixture at Borago’s bar, says, “I would say I am the most regular,” claiming he visits four to five nights a week. He continues, “The food is very good and very consistent.”

Davis also likes that there is little to no turnover among the staff.

the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island (Emeril Lagasse is an alum). Having trained both as a chef and in the business of food and hospitality, in addition to completing a fast-paced, fivethousand-seat banquet internship, Dragon was well prepared to cook and to run a food service operation.

“It comes down to family,” says Michael Dragon about why he thinks people hang out at Borago. “Donald kind of taught me that,” he says, referring to renowned chef Donald Barickman, formerly of Magnolias in Charleston, South Carolina.

After heavy rains, flooding, and a fire in the space adjacent to Borago on September 28, 2015—and with no knowledge of how long the damaged restaurant would be out of business—Dragon says, “I worried about the dishwasher not having a job, about the line cook not working for a long period of time. We were walking through the restaurant after the fire and my knees ’bout buckled when I heard it would be six months before we could return.” However, through the kindness and generosity of Frank and Bonnie Nick, owners of Nick’s on the Beach restaurant just two miles west of Borago, virtually the entire staff began working again within thirty-five days of the fire. Borago opened in its temporary location, renting the Nicks’ space in Blue Mountain Beach while Nick’s on the Beach was closed for the winter season.

A native of New York who enjoyed cooking early on, Michael Dragon grew up in Schenectady, where he attended a high school vocational program for the culinary arts. He says, “I always knew what I wanted to do.” Dragon was New York State’s top culinary student of the year in 1990 and won a scholarship to 156 | MARCH /APRI L 2016

Dragon had fallen in love with Charleston on visits to see his father, who lived there, and he moved to the city after graduating. He worked under Donald Barickman, a highly influential chef who has been instrumental in getting the historic town noticed for its food. Raised on Italian food and classically trained, Dragon learned how to put a Southern spin on things while at Magnolias, which was where he met his business partner, Mark Anton. The two also became friends with South Carolina native Todd Campbell, now Borago’s general manager.

As the son of a military father, Anton was born in Portsmouth, Virginia, but also lived in Greece, Panama, and South Carolina. Undecided about what he wanted to do after two years of college, Anton responded to an advertisement for a position at an island resort. For three months running, he was named employee of the month there. To change it up, he transferred to the resort’s kitchen, fell in love with preparing food, and applied to Johnson and Wales University’s Charleston campus (which has since closed), where he studied.

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Opportunities arose in Birmingham, Alabama, and Tortola in the British Virgin Islands for Dragon and Anton, respectively, and the two went their separate ways.

Eighteen months later, Anton called Dragon and asked, “What are you up to?”

Dragon encouraged Anton to return to the United States, and together they worked for a while at an American-Asian fusion restaurant in Birmingham.

They had already tossed around the idea of starting a restaurant together when a friend asked if they’d ever been to Northwest Florida. Initially, the two looked at Rosemary Beach; it was little more than dirt roads and carriage houses in 2000, so they kept driving. Borago’s For Sale sign drew them in to look at what had been a full-service operation. Anton and Dragon bought the business and kept the name Borago, which is a perennial herb native to the Mediterranean. The reinvented restaurant opened its doors in March 2000.

Sixteen years later, again in the month of March, Borago will reopen at the original Grayton Beach location to can’t-wait enthusiasm from all who know and love the place. Assistant manager and hostess Joy Steele, a Borago veteran, brings a both-sides perspective to Borago’s popularity. “Even though I work here, it’s still my favorite place to go,” she says.

For those who remember dropping in weekly to Cheers, the hit television sitcom, where it felt like you were an insider to the lives of Sam Malone and company, it’s easy to understand Steele’s description of Borago. “It’s home,” she says.

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R E A L E S TAT E 2 0 1 5 R E V I E W

A RECORD YEAR FOR THE 30-A MARKET

BY ER I N O D EN, COASTA L LUXU RY

E

ven with major economic indicators waffling, the real estate market along Scenic Highway 30-A in Northwest Florida surged in 2015.

This past year, the sales of homes and condos along the 30-A corridor experienced a 26 percent increase over 2014, setting historical precedents by recording the highest volume of sales and exceeding $1.1 billion.

Of course, this is a great reflection of the current housing demand and the popularity we are experiencing among our coastal communities.

Pricing has been steadily increasing each year for the past three years at a pace of 10 percent per year. This trend continued in 2015, with an average sales price of $875,000. This trend line is important for sellers and buyers alike. Many sellers of 30-A properties can properly assess that their opportunity is the highest it has been since they have owned, and many buyers have great confidence in the market based on the continued appreciation.

Our 30-A corridor is populated by well-planned and unique communities. These wonderfully idyllic beach towns give us a marketable identity. A look into the performance of the individual planned communities and the most popular market segments gives us great insight on what is in high demand in the housing market.

WATERSOUND BEACH The 2015 WaterSound Beach real estate sales continued in an amazing upward trend. The record highs set in 2014 were exceeded in 2015, when we tracked over $92 million in home and condo sales volume. This was 12 percent over the prior year, driven notably by an average price per square foot increase of 13 percent.

WaterSound Beach’s sales prices ranged from $630,000 to $4,995,000 for the forty-nine properties sold in 2015. We anticipate values and demand to 162 | MARCH /APRI L 2016

remain strong and continue to rise in 2016. As of this writing, thirty-nine properties are on the market.

The prices of these properties range between $745,000 and $6,995,000. I have had the pleasure of personally representing a number of exceptional record transactions in this lovely community that truly defines the coastal elements and lifestyle of 30-A. WATERCOLOR In the WaterColor community, sales remained steady compared to 2014. Volume was near $150 million and average sale prices and price per square foot were up 21 percent and 13 percent, respectively.

Average dollar per square foot registered at $495 in

2015. Anyone looking to sell will find these statistics to be encouraging and important for assessing opportunity in the current market. WaterColor is an aptly named community, and its beauty continues to attract homebuyers. Seventy-three properties were on the market at year-end and, as of this writing, range from $749,000 to $6,495,000. List price per square foot ranges from $322 for standard homes to $1,579 for luxury properties. We anticipate this vibrant market will remain strong in 2016.

ROSEMARY BEACH Rosemary Beach continued its 2014 record-breaking market trend with another record, reaching $116.6

million in sales volume in 2015. The average sales price and dollar per square foot were up 9 percent and 8 percent, respectively, over the previous year. Sellers will continue to see a strong market for 2016 as Rosemary Beach’s appeal continues to grow, especially with the celebration of its twenty-year anniversary this year.

Rosemary Beach’s continued attention to maintaining its beauty is noted with the recent work on its town-square greens and the 2015 opening of an owners’ center and amphitheater/stage.

30-A GULF FRONT Gulf-front sales surged 19 percent in 2015, and all other sale indicators rose as well. Sellers should be encouraged by the strong statistics seen at the end of 2015.

One hundred Gulf-front homes and condos were actively on the market at year end. At the time of this writing, properties range from a $415,000 one-bedroom condo to a Seaside luxury home priced at $11.8 million. Demand remains strong for Gulf-front properties along the Scenic Highway 30-A corridor.

A total of forty-nine homes and condos were on the market near the end of 2015, ranging from just over $1 million to almost $12 million. Construction of new condos has begun in the town center, and they are currently priced between $1,625,000 and $1,750,000. We anticipate values to remain strong in 2016.

Our expert team at Coastal Luxury is excited, as we anticipate the 30-A market will continue its vibrancy into the coming seasons of 2016. We look forward to building on the momentum we gained in 2015 and to working with motivated sellers and buyers looking for the Coastal Luxury life!

30-A HIGH-END MARKET The 30-A high-end luxury market remains in strong demand. Transactions skyrocketed 50 percent over 2014, with thirty-nine closed properties averaging $4.3 million in price. Sellers will certainly find these trends to be encouraging and important for assessing opportunity in the current market. At year-end, seventy-four properties priced at $3 million and up were actively on the market.

Two were priced at or near $11.8 million—one in Rosemary Beach and the other in Seaside, both on the beach. The opportunity for sellers is at its peak, and we at Coastal Luxury anticipate the market will continue to be very strong in 2016.

Erin Oden is the principal broker and owner of Coastal Luxury, a boutique brokerage that emphasizes an intimate knowledge and expertise in the luxury and Gulf-front markets. Erin can be reached at (850) 502-1220 or erin@coastalluxury.com. Or, stop by Coastal Luxury, located directly on 30-A, the first office east of Alys Beach.

Search all available properties at coastalluxury.com/search.

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SOMETHING IN THE

WATER

THIS QUIRKY OZARK TOWN IS A LITTLE-KNOWN MOUNTAIN OASIS

BY T.S. STRICKLAND PHOTOGRAPHY BY CHIP FORD

V I E MAGA ZINE .COM | 167

IT’S A WEEKNIGHT AT CHELSEA’S CORNER CAFE IN EUREKA SPRINGS, ARKANSAS, AND THE HOUSE BAND IS PLOWING THROUGH A BLISTERING BLUEGRASS RENDITION OF OLD CROW MEDICINE SHOW’S “METHAMPHETAMINE.” The five-piece band is crammed down the throat of the narrow barroom, which sits beneath a pizza joint at the top of a steep mountain road on the edge of downtown. Chelsea’s is a local favorite, especially during the slow fall months when tourists are scarce. Today, there isn’t one tourist in sight, and the place has taken on the atmosphere of an old-fashioned Ozark square dance.

Patrons have to squeeze past the stand-up bassist to get cash from the ATM, while those entering through the front door are forced to duck beneath the arms of the washboard player—a short, shirtless chap with duct-taped fingers and a thick black beard—to reach the bar. No one seems to mind the extra effort. In fact, the whole place seems to rollick with each refrain. The old floor heaves and creaks while patrons toss back shots of whiskey and tap their feet to the music.

The fiddle player, a wiry man with an ecstatic, drunken smile and a beard that could shame Grizzly Adams, sways back and forth like a shaman while he sears through a solo. Meanwhile, the bandleader sits on an old barstool, looking like an Ozarkian reincarnation of Kurt Cobain. He wears a flannel shirt and dingy sneakers. A cigarette hangs limply from his lips while he growls through the chorus: It’s gonna rock you like a hurricane.

It’s gonna rock you ’til you lose some sleep.

It’s gonna rock you ’til you’re out of a job.

It’s gonna rock you ’til you’re out on the street.

It’s gonna rock you ’til you’re down on your knees.

It’s gonna have you begging pretty please.

It’s gonna rock you like a hurricane — Methamphetamine.

The audience howls along, grabbing arms and two-stepping in time with the music. Outside, the cacophony peals out over the mountains, black masses set against a star-filled sky.

Welcome to Eureka Springs—the weirdest little town this side of Austin.

THE CITY WATER BUILT I worked in Eureka Springs for a year, from 2012 to 2013, as a reporter for the local newspaper and became hopelessly enchanted by the place. I spent many nights at Chelsea’s, huddled over a keyboard, churning out reams of copy over whiskey and bluegrass ’til the barkeep told me to go home.

The town—home to 2,500 people and one of the nation’s best-preserved collections of Victorian architecture—is known as the City Water Built.

The main industry is tourism, and it’s not hard to see why. The place is improbably beautiful—a picturesque jumble of old resort hotels, flowerfilled gardens, and meticulously maintained mansions carved out of a mountainside in the extreme northwest of Arkansas.

Eureka Springs is also a land of contradictions. The town is home to the tallest statue of Jesus Christ in North America. It was also dubbed “the gayest small town in America you’ve never heard of ” by LGBT-interest magazine The Advocate and hosts an annual meet-up of Swingers on Bikes, otherwise known as SOBs. (Locals usually do their drinking at home that week.)

Eurekans, as locals are fond of calling themselves, like to say there’s “something in the water” when trying to explain their town’s overwhelming quirkiness. I’m more inclined to think the “something” is in the whiskey. Either way, it’s there, and it has been for a long time.

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The limestone hills that surround the town, carved by rivers from an ancient seafloor, are riddled with natural springs. The water was long believed by Native Americans to possess healing properties, but it wasn’t until the mid-nineteenth century that the roving eyes of white men finally fell on the place.

Alvah Jackson, an American physician whose son’s eye condition was allegedly cured after being washed with the limestone waters, was the first to capitalize on the springs. Seeing such a miracle—and being of red-blooded, capitalist stock—the good doctor set about bottling and selling the water. It wasn’t long before word spread, and within a few short decades, Eureka Springs had become a boomtown.

Thousands flocked there to bathe in the springs, while business-minded others plundered the virgin hills to build their spas and resorts.

Today, the boom has long since busted, but the sense of magic still clings to the place. A walk down Spring Street, the main commercial district, is enough to prove the point. The road is flush with shops, bars, and restaurants, all housed in Victorianera storefronts and interspersed with pocket parks that enshrine the town’s namesake springs.

It’s not just the beauty of Eureka Springs that makes it memorable though. It’s also the people.

Saddle up to the bar at the New Delhi Cafe just off Spring Street and you might begin to understand what I mean. The bar’s owner, Billo, is descended from a family of wealthy Indian industrialists and is fond of asking his patrons whether they would like “a stiffy”—by which he means a drink. His former partner John is an Arkansas blue blood who delivered the eulogy at Norman Mailer’s funeral.

Leave the bar at sunset and cross the street to Basin Park, and you’ll find Yao Angelo leading a drum circle. African rhythms echo off the walls of the natural amphitheater that once housed a sacred Native American spring. Angelo hails from the African country of Côte d’Ivoire, and he traveled the world performing traditional dance as a member of a national troupe before moving to the United States.

Once you’ve had your fill of the drums, saunter down—or rather up—the hewn limestone sidewalks

to the Crescent Hotel. You’ll pass stately Victorian bed-and-breakfasts and roving bands of wild deer along the way. Once you leave downtown, Eureka Springs at night is dark and quiet—the darkness interrupted only by sweeping vistas of mountains and starlight and the quiet only by the sound of the breeze in the treetops or the occasional echo of the drums.

A brisk hike up a steep switchback will bring you to the hotel, which rests like a crown at the very top of the mountain. The opulent Victorian resort is believed to be one of the most haunted places in America. It must also rank among the most beautiful.

Climb to the rooftop Sky Bar and enjoy a cocktail while looking out over mist-draped mountains.

It’s magical.

Magic has always sustained Eureka Springs. The town fell into disrepair in the early twentieth century around the time people stopped believing in healing springs. The old mansions moldered and gathered dust. Then the 1960s brought a new wave of migrants. Many of them were drawn in by the backto-the-land philosophy of the era. They set up shop as artists and craftspeople and turned Eureka Springs into a destination for the arts—which it remains today—as well as a city of refuge for those with what might be termed “nontraditional” views.

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FOR SUCH A SMALL TOWN, EUREKA SPRINGS HAS A SURPRISINGLY COSMOPOLITAN OUTLOOK,WELCOMING PEOPLE OF ALL CREEDS AND ORIENTATIONS. IT MAINTAINS A DOMESTIC PARTNERSHIP REGISTRY, HOSTS A TRIANNUAL DIVERSITY WEEKEND, AND IS THE ONLY CITY IN ARKANSAS TO HAVE OFFICIALLY ENDORSED SAME-SEX MARRIAGE. Despite this tendency toward inclusiveness, however, Eureka Springs is still situated in a deeply conservative part of the country. That fact is never far from view—quite literally, thanks to a man named Gerald L. K. Smith.

Smith moved to Eureka Springs to retire in the 1960s, taking up residence in one of the town’s forlorn mansions. The firebrand pastor was already known nationally for his anti-Semitic views and his early affiliation with Louisiana political boss Huey P. Long. Once in the Ozarks, Smith started a new chapter in his career, beginning construction on the first of what he called his Sacred Projects, a series of religiously themed tourist attractions that would transform Eureka Springs, once more, into a tourist mecca.

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Smith’s seven-story Christ of the Ozarks statue, completed in 1966, looks out over Eureka Springs from Magnetic Mountain. The sculpture was described unflatteringly by one critic as a “milk carton with a tennis ball on top.” Most locals are gentler, referring to it as Gumby because of its resemblance to the cartoon character.

After completing the statue, Smith also formed The Great Passion Play, a live-action reenactment of the life of Jesus Christ—which has, in more recent years, been edited to remove anti-Semitic overtones. The play, seen by nearly eight million people to date, is one of the best-attended live theater events in North America.

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Eureka Springs is also home to the Ozark Folk Festival each October, the longest continuously running annual folk festival in America. Now in its sixty-ninth year, the festival features folk music, a parade, and a “barefoot ball” at the top of the historic Basin Park Hotel.

An even more colorful tradition, showing off an “only in Eureka Springs” quirkiness, happens each September with the reenactment of a failed robbery of the town’s bank. The robbery, which made national headlines in 1922, is still a point of pride for locals.

In that year, a group of five seasoned bandits made plans to loot the town’s bank.

At the time, most Eurekans closed shop at noon to go home for lunch. Knowing this, the bandits timed their robbery to coincide with the daily lunch hour. They had set their clocks an hour fast, however, and arrived to find the town filled with people.

A shoot-out ensued between the outlaws and the armed locals. By the time the smoke cleared, three robbers had been killed and the other two detained. Not a single townsperson was harmed. To commemorate the hilarity, Eureka Springs holds a parade during which townspeople chase a gang of costumed bank robbers down Spring Street each September after the annual Antique Automobile Festival.

Eureka Springs is a place filled with life. No matter the time of year, one can usually find Basin Park filled with music and people of all persuasions celebrating together. Parades and festivals are an almost weekly occurrence.

Eurekans themselves are generally a welcoming breed, happy to invite curious outsiders to their mountain oasis. Just don’t try to rob a bank, and be on your best behavior. Gumby’s watching.

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WANT TO GO? HERE ARE SOME OF OUR TOP PICKS FOR A MEMORABLE EUREKA SPRINGS VACATION.

STAY The 1886 Crescent Hotel and Spa is perched at the very top of East Mountain and set amid fifteen acres of woods and formal gardens. The Victorian-era hotel, hewn from native limestone, is rumored to be one of the most haunted places in America. It also boasts a full-service spa, elegantly appointed guest rooms, and stunning views of the surrounding countryside. www.crescent-hotel.com

EAT DeVito’s of Eureka Springs is a local favorite serving homey Italian food in a refined casual setting. The waitstaff is superb, and the restaurant features a rooftop dining terrace. Both the lunch and the dinner menus are stocked with winning entries, but the trout, which is raised at the DeVito’s own family farm, comes highly recommended.

VIEW Stunning views aren’t difficult to find in these parts, but Bluebird Mountain is a local favorite. The popular lookout spot, located a few miles east of town on U.S. Highway 62, affords sweeping views of the surrounding countryside. It’s especially beautiful on a clear, starry night.

PLAY Eureka Springs prides itself on plenty of nightspots, but for local flavor, it’s hard to beat Chelsea’s Corner Cafe. The popular bar and eatery hosts live music five nights a week. The kitchen, located upstairs, also turns out one heck of a New York–style pizza. www.chelseascafeeureka.com

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ORANGE YOU PRETTY! BOLD CITRUS HUES MAKE A SPLASH. D R E S S E S (Left) Idan Cohen, Photo by Bill Weckel (Right) Carolina Herrera F O O D S H OT Photo by Cara Kleinhaut V I E MAGA ZINE .COM | 179

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A Family Tradition REEDS Takes Fine Jewelry to Another Dimension

by angela diffly Photography by brenna kneiss

Founded in 1946 by Bill and Roberta Zimmer, REEDS Jewelers remains family owned and operated today, with nearly seventy stores in thirteen states throughout the Southeast. The philosophy of its founder, Bill Zimmer, is rooted in the principle “You’ve just got to do right by people”—a simple yet somewhat elusive quality among many businesses.

As I walked into the Panama City Beach REEDS store, located in a lovely outdoor shopping complex called Pier Park (a Simon Mall), I was a little intimidated. I don’t usually wear fine jewelry, so I didn’t know what to expect from the upscale store environment. I had some old rings I was hoping to revitalize and turn into a new creation.

In order to design my custom piece, I was guided through a process that involved collaboration with store manager and designer Jerome Gray. Gray told me he had transferred from the company’s Memphis store, where he spent six years selling mostly big-ticket brands.

Saving the Store The Pier Park store is one of REEDS’ newer locations, having relocated from the Panama City Mall when the Simon Mall opened to the public in 2008. Due to the newness of the mall itself, the store didn’t perform well for the first few years after the move. “Our owner was thinking of shutting the store down,” Gray recalls.

“He said, ‘Jerome, go down to the new Pier Park store for eight months and we’ll see if we can turn it around.’” He goes on to explain, “I didn’t have enough Rolex watch sales here to do two million dollars, so we had to generate our own business.”

That decision changed the trajectory of the Pier Park REEDS store and created a game-changing differentiator, along with impressive new revenue streams, for the entire franchise.

Gray got to the Pier Park store, and there he discovered a secret weapon: third-generation master jeweler David Adamson, who had been with the company since the early 1980s.

“He was doing a lot of custom jobs just using torch and heat, and it got to where our imaginations outgrew the process,” Gray says.

“We thought if we could get a 3-D printer, we could do so much more.” He says most jewelers have an Achilles’ heel when it comes to technology, “but not Mr. David Adamson. He really opened my eyes to what was possible.”

Just three months after Gray took over as manager at the Pier Park store, Gray and Adamson together convinced the store owner to take a chance on 3-D printing.

The Game Changer “We had the idea to purchase a small 3-D printer and instead of hand-carving a wax mold, which would take hours and hours of artistry, we’d just let the 3-D printer do it for us,” notes Gray. “We could get more detailed and cut down customer wait times.” It used to take about eight weeks to create a handmade custom piece of jewelry. Now, Gray says, “If we meet you on a Monday with a cocktail napkin drawing, you can pick up your ring, diamond set in gold and platinum, on a Friday afternoon.” He calls the process an “aha moment” and equates it to Henry Ford’s conception of mass-production assembly lines. Gray told me that ten years ago, custom jewelry took ten to twelve hours of design and six to eight weeks of carving, which added up to ten thousand dollars just for the labor. With 3-D printing, that price is sliced in half.

The first-generation 3-D printer REEDS purchased was not very expensive, but it provided a proof of concept. “Our sales went up right away,” Gray says.

Since then, the store has upgraded to the Formlabs Form 1 3-D printer with high-resolution allowance and Rhinoceros 3-D software. Within the first six months, the 3-D technology had paid for itself. “As the years go forward, we’ll do a lot more investing in this,” predicts Gray.

All Things Are Possible When I asked why they did not replicate the model in other stores, I found out it’s not that easy. The

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Gray-Adamson team has a winning combination of design expertise and technological know-how. It’s a formula that works well. Gray is the designer jeweler, manipulating the software on the front lines and collaborating with the customer to define a perfect, one-of-a-kind design. Adamson is the hands-on bench jeweler.

His work includes a complex and detailed technical process that spans from printing the file on the 3-D printer and creating a cavity of the resin model to bead blasting, cleaning, polishing, and setting, and then more polishing and detail finishing. As Adamson puts it, “The journey from idea to finished jewelry can seem long and complicated, but to a jewelry designer, it’s a labor of love!”

Word got out about REEDS’ new technology, and orders came pouring in. Before they introduced 3-D printing, the store was only doing one or two custom designs a month. After the inception of the 3-D process, that turned into one per week during the first year, and now they’re up to about two per week. According to Gray, in December 2015—the company’s busiest month ever—they created twenty-five to thirty custom designs.

While traditional jewelry stores used to offer simple engraving, 3-D printing allows REEDS to incorporate creative fonts and designs into pieces such as

Before they introduced 3-D printing, the store was only doing one or two custom designs a month. After the inception of the 3-D process, that turned into one per week during the first year.

necklaces with names (even in foreign languages), dog collars, and rodeo belt buckles—and these can become big-ticket items. One of the store’s dog-collar creations, for example, cost nearly seven thousand dollars. “With 3-D printing, all things are possible,” Gray says.

Made in America Other jewelry stores offering 3-D printing are outsourcing it to larger manufacturers abroad (60 percent is done in China and 30 percent in India, according to Gray). The large-scale production allows companies to save in labor costs, but the process may suffer due to other factors, such as limited design options and the extra time and expense to ship items and clear customs.

Very few jewelry stores (if any) have the capacity to do 3-D printing in-house. The Pier Park store remains the only store under the REEDS umbrella with this capability. Since the jewelry is customized from start to finish by REEDS, the company can proudly proclaim the products to be 100 percent American made.

Sweet 3-D Success The Pier Park mall really picked up after a few years of operation, with growth of about 18 percent.

Thanks to 3-D printing’s limitless custom-design possibilities, REEDS is one store in the mall with even more impressive growth, having doubled its business over the past two years.

Gray modestly credits Adamson and his staff for the success. “They really grasp that customization is our big differentiator,” he says. A large portion of the company’s revenues now comes from customization, and much of the store’s diamond business has some element of customization to it.

As for me? In the end, I’m glad I wandered into REEDS instead of one of its competitors. My ring turned out better than I could have imagined. I went through the entire design process: looking at 3-D renderings on a laptop in the store, choosing among several designs sent to me via e-mail, selecting the exact stones (for just the right pinkish color), and

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A large portion of the company’s revenues now comes from customization, and much of the store’s diamond business has some element of customization to it.

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even bringing in old jewelry to offset my costs. It was all done in a matter of weeks. I’m thrilled with the end result: a one-of-a-kind creation I designed with the help of my friends at REEDS. (I’m looking at you, Jerome Gray).

REEDS, for its part, is thrilled with the return on its investment in 3-D printing.

In addition to the healthy bottom line, the retailer earns a deeper level of customer loyalty with every customization project—something even the largest retailers are clamoring to do in one way or another.

REEDS took a technological leap of faith with 3-D printing. As a result, the future looks shiny and bright here in the Sunshine State.

www.reeds.com

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Angela Diffly lives locally in Laguna Beach, Florida, and is the founder and editor-in-chief of SMB Retail Technology News (www.smbretail.com). She is always looking for small- to medium-sized retailers doing smart things with technology for her national e-zine. Find her at angela@smbretail.com.

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