Issuu

Destin's Celebrity Chef -

Giovanni Filippone

FOOD AND DRINK ISSUE O C TO B E R 2 022

ALIGNED WITH YOUR VALUES.

UNDERSTANDING YOUR NEEDS.

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LIFESTYLE LETTER

Hello friends,

October 2022 PUBLISHER

Carmen Ionascu | Carmen.Ionascu@citylifestyle.com MANAGING EDITOR

Josh Foster | josh.foster@citylifestyle.com

Welcome Fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages available in Destin areas . We had the pleasure of asking a few of our favorite people to share their go-to restaurants in Destin, and learned from chefs what their fall menu will be boasting. So get your tastebuds ready, you are in for a treat. We also included a few new recipes for you to try at home, whether you’re cooking for just your family or for entertaining guests. There is an art to creating a flavorful dish that not only satisfies our taste buds but also evokes memories. The aroma of certain spices and foods can bring us right back to our childhood kitchen table, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. As always, thanks for reading, and we’ll see you around town!

EDITOR

Sue Collins | scollins@citylifestyle.com AD DESIGNER

Matthew Endersbe LAYOUT DESIGNER

Antanette Ray CONTR IBUTING WR ITER

Cheryl Forde CONTR IBUTING PHOTOGR APHER S

Davista Photography, Alexander Rea, Moore Media

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CARMEN IONASCU, PUBLISHER @DESTINCITYLIFESTYLE

CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

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Proverbs 3:5-6 Destin City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Destin area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Destin City Lifestyle™ is gathered from sources considered to be reliable, but the

L I F E ST Y LE LE T T E R

accuracy of all information cannot be guaranteed.

O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

24 Soleil

Lifestyle Letter

City Scene

Business Monthly

Local Limelight

Trend Setter

Local’s Choice

Giving Back

FO O D + B EV ER AG E

Happy Hour

FO O D + B EV ER AG E

Culinary Creations

A Evening With Dr. Chern at Soleil.

28 Destin: a Culinary Capitol Destin Seafood Festival introduces a Call to Chef.

30 Cafe Thirty-A with Meg Loehr

With a foundation of solid management, dining is a delight.

O N T H E C OV E R

Photography: Davista Photography Gio is cooking up a storm at Fish On. Read all about Destin’s Celebrity Chef - Giovanni Filippone in the story on page 18. davistaphotography.com 507.319.8393

FO O D + B EV E R AG E

FO O D + B EV ER AG E FO O D + B EV ER AG E

FO O D + B E V E R AG E

Walton County’s Newest Gym

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. ALEXANDER REA

MOORE MEDIA(NICHOLAS MOORE)

DESTIN CITY LIFESTYLE

LAUREN ELISE

DESTIN CITY LIFESTYLE

SETCO

1: Debbie Sharp’s birthday at Pedros Tacos & Tequila Bar (Destin) 2: J.Leon Gallery and Studio, Sip N’ Stroll event! Amanda Schrand, Ken Behringer, Carmen Ionascu. 3: Diyana Nik’s birthday at Marina Cafe restaurant. 4: SETCO hosting a sunset cruise. 5: SETCO hosting local real estate agents. 6: Dinner with Amanda Chern at Soleil, one of Destin’s newer restaurants. 7: BellaFlora 30A received the first issue of Destin City Lifestyle. Kevin Sotomay, Maggie Sotomay, Crista.

Want to be seen in the magazine? Tag your Instagram photos with @DestinCityLifestyle

C I T Y SC E N E

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C O M / D E ST I N

O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses. Transform your floor in just ONE day with Ninja Coatings! Ninja Coatings is proud to announce a merger with TSR Concrete Coatings to form ReVamp Companies - a platform for leading home-improvement brands, specializing in residential concrete coatings and other services. "The idea of joining the largest national concrete coating platform is very exciting,” says Mike Redmond the founder of Ninja Coatings. "We will accelerate our collective growth by pairing best practices with our dedicated teams and local expertise." NinjaCoatings.com/

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Photography Ninja Coatings

CONTINUED >

DESTIN CITY LIFESTYLE

@destincitylifestyle 10

B USIN E SS M ON T H LY

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Eggs on the Beach EggFest The 8th annual Big Green Egg EggFest Cooking Competition returns to Seascape Resort in Miramar Beach on Oct. 15 from 10 a.m.-1:30 pm, celebrating the delicious results of cooking on the Big Green Egg. Benefiting Fisher House of the Emerald Coast and Food For Thought, Eggs on the Beach features live music, Knob Creek cocktails. seasonal beer samples, chances to win prizes and more. Purchase tickets at EggsontheBeach.co Seascape Resort, 112 Seascape Dr, Miramar Beach.

Scan to read more.

Photography Sea Market

New Sea Market locally owned in Destin Sea Market is a small business locally owned and operated by Araya and John who pride themselves on the quality of the products. As foodies, they have so much passion for their market. They strive to provide knowledge, tools, and ingredients to help you create the amazing meals that you share with your family and friends. SeaMarket.store/ 16055 Emerald Coast Pkwy STE 109, Destin

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The Polished Chef MEET CHEF NATHAN

ARTICLE BY SUE G. COLLINS

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

Crystal wine glasses are brought in and washed and polished just before guests arrive. It’s these details that Chef Nathan prides himself on.

For Chef Nathan Davis, the main ingredients in growing his business are relationships. He carefully nurtures the partnerships with his local farmers and growers, pours hours into time with his wine purveyors to choose the perfect pairings, and savors the hours spent with valued clients, from reviewing menus to setting the perfect table. Sales for his business, The Polished Chef have doubled in the last year, with seven full-time employees preparing and presenting unique menus for multi-course meals to discerning home diners who want a bespoke experience for family and friends. Launched in September 2020, Chef Nathan garnished more than 100 five-star Google reviews, a feather in his cap. The relationships with growers are paramount to Chef Nathan. “The Freeport [331] Farmers Market and Terry and Carmen go way above and beyond to make sure they are meeting my standards. We have been able to grow together,” says Chef Nathan, who insists on building one-of-a-kind menus around the finest ingredients and fresh seasonal produce. “It’s my job to steer clients in the right direction to get the best culinary experience possible.” If that means exploring a different main course to best utilize what’s seasonal, he finds clients trust him to bring creative and delicious solutions. He says his team prioritizes developing clients’ trust so they will be comfortable with all the choices and ultimately, the entire experience. Through careful and targeted marketing (and valuable word-of-mouth referrals), Chef Nathan finds his clients are educated about the process and his capabilities. His attention to detail is evident in every facet of what The Polished Chef does. From the exacting placement of silverware on the tables he sets to catering to stringent dietary

restrictions, he takes his job very seriously. “We’re the only private chef in the area that has a web page dedicated to allergy and dietary restrictions with choices for vegan, vegetarian, pescatarian, keto, gluten-free, and dairy-free options.” This fall, Chef Nathan is seeing a strong trend back to seafood. People are eating lighter and fresher and want to know more about their food. “I like to include a story behind the food - about the farmers and their lives. For us, it’s important to know where the food comes from. When diners are paying a premium price, they should get a premium product.” Each diner will also have a custom printed menu at their place, designed by Chef Nathan’s marketing company who is successfully helping drive his brand development. Chef Nathan and his team will arrive at your home (or yacht!) two to three hours before the dinner hour to start preparing the meal. “Absolutely everything is made from scratch on-site the day of the event including every sauce and dressing. You want key lime pie? We are making the crust right when we get there.” His wine dinners are also gaining notoriety. Chef Nathan works with Chef Alan Balthazar at the Destin Ice Market on 30a to chose varietals to suit the menus, providing tasting notes and facts about the region and winemaker for a well-rounded experience. “I like French whites right now, and can also provide bottles at up to half the price due to relationships I have with California winemakers,” says Chef Nathan. “I will go the distance to find value on wines and pass them along to my clients. Wine [pairing] dinners are a very good value.” Bon Appetit! ThePolishedChef.com CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C O M / D E ST I N

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DESTIN’S CELEBRITY CHEF - GIOVANNI FILIPPONE

ALL STAR HELL’S KITCHEN CHEF GIO MAKES A SPLASH IN DESTIN WITH FISH ON, A FAMILY-CENTERED, AFFORDABLE SEAFOOD RESTAURANT ARTICLE BY CHERYL FORDE | PHOTOGRAPHY BY DAVISTA PHOTOGRAPHY AND MOORE MEDIA (NICHOLAS MOORE)

T R E N D SE T T E R | FOOD + BE VE RAGE

The words “affordable” and “seafood” are not usually married on a menu, but Giovanni Filippone and his partner Billy Dee have the audacity to bring them together in a new Destin restaurant, Fish On. Families can now enjoy delicious seafood served up efficiently and quickly from one of the Emerald Coast’s most storied chefs. Unlike the proverbial fish that got away, Gio’s world needs no embellishment! After you hear his story, you’ll wonder how the Emerald Coast managed to attract a chef of this caliber. Before I share details of his Hell’s Kitchen appearance with a “crazy guy yelling at you called Ramsay,” I should give you a little background. One of the coolest facts about Gio is that he is living the classic “American Dream,” he is an immigrant from Italy and France whose family made a bold move to the United States. Gio has been living full steam

ahead since then, equipping himself with skills at the fabled Culinary Institute of America. Gio discovered the Emerald Coast during his externship at the Marina Cafe. Locals and visitors alike know that visiting this area is like catching your first fish. You’ll never forget it. And he didn’t forget. In fact, the New Jersey winter helped jog his memory with a single, dramatic 24-hour period featuring two feet of snow. He literally packed his things after that storm and made the Emerald Coast his home. Thank you, New Jersey! For the past 20 years, Fish On’s chef and owner has livened up local restaurants including Mama Clemenza’s, Vue 30A, and the Marina Cafe. His first chance to compete on Gordon Ramsay’s Hell’s Kitchen started in New Jersey. Gio had a friend whose struggling restaurant appeared in a show

CONTINUED > OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C O M / D E ST I N

Photography Moore Media

FOR THE PAST 20 YEARS, FISH ON’S CHEF AND OWNER HAS LIVENED UP LOCAL RESTAURANTS INCLUDING MAMA CLEMENZA’S, VUE 30A, AND THE MARINA CAFE.

Gio with Billy Dee, his business partner on another venture that’s brewing!

called Kitchen Nightmares. The restaurant’s regular chef left unexpectedly and Gio filled in. Preparation and opportunity intersected at that time and place. He was invited to audition for Hell’s Kitchen. Gio became one of 16 contestants. As a result, you can watch Gio endure Gordon Ramsay’s explosive tirades as a contestant in Hell’s Kitchen, Season 5. Gio had his “15 minutes of fame two times” because he returned by invitation to compete in the show’s allstar season. He laid out the pros and cons. “Pros. I did it. Cons. I got yelled at.” He called the show a culinary boot camp. The entire season is filmed in two blistering weeks of 17-hour days. The participants literally never leave, sleeping in rooms above the kitchen. Sleep deprivation adds to the hardship. The contestants produced food in volumes unheard of, one hundred dishes in 15 minutes. I don’t know about you, but I feel heroic after spending a full day to pull off a few dishes for a holiday meal! Take a trip to Fish On for quick, delicious seafood in Destin. Gio’s been through Hell’s Kitchen - twice! - to bring this amazing experience to you! Fish On 791 Harbor Blvd, Destin 850.424.6105 FishOnRestaurant.com

T R E N D SE T T E R | FOOD + BE VE RAGE

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SOLEIL

AN EVENING WITH DR. CHERN ARTICLE BY SUE G. COLLINS PHOTOGRAPHY BY MOORE MEDIA

LOCA L’S CH OICE | FOOD + BE VE RAGE

When Dr. Richard Chern welcomes patients and friends from out of town, he treats them to a meal at Soleil. With beautiful outdoor oceanside dining and bright newly renovated interiors, Soleil is under the watchful eye of Chef Michael Sichel, a New York native and Culinary Institute of America grad with experience in esteemed restaurants in San Francisco, France, Napa, and New Orleans. He was also a competing chef on Bravo’s Top Chef New Orleans, 2014. Along with General Manager Gregory Nass, Chef Sichel and his team create an experience, not just a meal. Dr. Chern joined the Destin City Lifestyle team for dinner to share a few of his favorite dishes. The doctor is holding the Swordfish Steak, served with tomato olive tapenade. Also pictured are the duck a l’orange served with roasted sweet potato puree, smoked blueberries and jus, and the fried whole fish if served with lemon gremolata, seasonal micro herbs.

SOLEIL Inside The Inn at Crystal Beach 2996 Scenic Highway 98 850.353.2867 SoleilDestin.com A New York native, Chef Michael Sichel grew up immersed in ingredients, heritage, and family-style cooking of his Italian roots. Sichel’s first job in the kitchen was at New York City’s legendary Gotham Bar and Grill, and he credits its pioneering Chef Alfred Portale as his most influential culinary inspiration.

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C O M / D E ST I N

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Destin: a Culinary Capitol ARTICLE BY CHERYL FORDE

Destin Seafood Festival introduces a Call to Chef

G IV IN G BAC K | FOOD + BE VE RAGE

Are you ready for the Destin Seafood Festival to return with its new Call to Chef? Also occurring alongside the festival is the Destin Fishing Rodeo. It will continue beyond the three days of the festival as a month-long fishing rodeo. The Destin Charter Boat Association (DCBA) showcases the best of local seafood, music, and arts with no admission cost. Read on for some great tips to get the most out of this year’s festival and to learn more about the DCBA’s role in the Destin community. This event is a Destin Harbor staple that has included live music since 1978. One musical act has grown into five stages and a variety of music acts. The Destin Harbor Boardwalk will be transformed into a musical metropolis. The music is paired with amazing seafood! This festival comes roaring back with over 110 food and craft vendors and several local restaurants. Your biggest dilemma will be deciding which type of seafood to fill up on. Thankfully, this festival takes place from October 7 -9, offering ample opportunity to try several booths to find your favorite! You will also have the chance to peruse unique art and handmade crafts for your home, for yourself, or a gift for a special someone. Let’s not forget the exciting Call to Chef that is new for 2022. This is a special local culinary experience occurring as a ticketed event within the free Destin Seafood Festival. Call to Chef attendees will enjoy samples from local chefs, restaurants, and beers. The event is scheduled with time slots for different food items. Check the festival website for cost and schedule information. The Destin Fishing Rodeo starts with and runs alongside the festival and continues to run until the end of October. There is always a possibility of a new record catch coming in during the festival so don't forget to check the docks for news.

Destin City Lifestyle salutes the planning committee: Jim Green, Missy Schofield, Cali Hlavac with help from Amber Helton, Lisa Buchanan and Lisa Firth. They have continued the legacy of the DCBA through their work. The DCBA was founded in 1954 by local charter captains. Their humble goal was to promote their “fishing village” and their businesses. Initially, a small event started by the DCBA Women’s Auxiliary in 1978, the festival has grown to be an event projected to draw more than 60,000 people, boosting revenues to our area. The festival delivers a weekend of light-hearted fun that fuels the more serious parts of the DCBA mission in Fisheries Management. They also support other community events such as the annual Miss Destin Pageant.

HERE’S WHAT YOU NEED TO KNOW TO ATTEND. Website & Ticket Info: DestinSeafoodFest.com Destin Seafood Festival is free to attend, while local Call To Chef tickets can be purchased online.

FULL FESTIVAL SCHEDULE: • October 7 | 4pm-10pm • October 8 | 10am-10pm • October 9 | 10am-6pm

CALL TO CHEF LOCAL FESTIVAL SCHEDULE: • October 7 | 6pm-9pm • October 8 | 10am-6pm • October 9 | 10am-6pm Parking is available all along the Destin Harbor, in public parking lots like the Marler lot and Herron Harbor, or we will have shuttles available from larger parking lots. Tune in to the DCBA website for the most up-to-date information.

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C O M / D E ST I N

Cafe Thirty - A with Meg Loehr WITH A FOUNDATION OF SOLID MANAGEMENT AND A CHEF WHO LOVES HIS WORK, DINING IS A DELIGHT

Photography Alexander Rea

ARTICLE BY CHERYL FORDE | PHOTOGRAPHY BY MOORE MEDIA (NICHOLAS MOORE)

H AP PY H OU R | FOOD + BE VE RAGE

Photography Moore Media

Founded in 1995 by Harriet Crommelin, Cafe Thirty-A has grown into a local favorite with distinctive longevity and an enviable menu. Their menu is packed with so many gourmet delights that you may not know where to start. Meg Loehr of Defender Title and Escrow Agency offered to help our readers by sharing her favorite dishes after years of frequenting this restaurant! Like all good meals, it is more than just the food that is memorable. “Imagine being greeted by a friendly valet, then being received by a smiling hostess,” says Meg. “Fresh linens and an elegant table await you as your experienced servers professionally take care of your needs.” On her first visit years ago, she ordered the sesame-crusted yellowfin. This pan-seared tuna is appetizing in appearance and perfectly flavored with infused oils, wasabi and soy. It is served alongside fresh, stir-fried vegetables that are bright

in color, bold in flavor. “Fast forward 11 years and it is still my favorite go-to dish,” says Meg. The management team comprised of General Manager Dave Kessler, Jim Joy and Jackie Maliszewski have worked together for more than 18 years and verified the tuna’s popularity. Also popular are the crab cakes made with jumbo lump crab fresh from Apalachicola and grilled Georgia quail. For Thanksgiving, consider ordering Cafe Thirty-A’s special lunch service. Or, you can attend their annual Christmas Charity Ball to benefit Caring and Sharing on December 2. This black tie affair features champagne, a DJ, and so much more! Last year’s event raised a record-breaking $35,000. With that, I leave you to explore one of the longest-running restaurants in our area for yourself, Cafe Thirty-A! 3899 E County Hwy 30A CafeThirtyA.com

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C O M / D E ST I N

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Chimichurri is a condiment that can be used on endless things, and can be enjoyed as a sauce or dip. Serve over fish, chicken, vegetables or with crackers. Find all the freshest ingredients at the Grand Boulevard Farmers’ Market at Sandestin. The market is open every Saturday (year round) from 9 a.m. - 1 p.m. Held at Grand Park in Grand Boulevard Towne Center (between Tommy Bahamas and Cantina Laredo).

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