Susan Benton

George’s at Alys Beach menu presentations offer behave and misbehave options, along with Gluten-free, making dining easy for all. If looking for something different on steak night, try this fantastic recipe for Wood-Fired Cauliflower T- Bone’s. Cauliflower is low in carbs and a great way to stay health conscious, especially with spring break on it’s way….

February 28, 2016

George’s at Alys Beach: Wood-Fired Cauliflower T-Bone

George’s at Alys Beach menu presentations offer behave and misbehave options, along with Gluten-free, making dining easy for all. If looking for something different on steak night, try this fantastic recipe for Wood-Fired Cauliflower T- Bone’s. Cauliflower is low in carbs and a great way to stay health conscious, especially with spring break on it’s way....
February 21, 2016

Interview: George Motz, Americas Burger Expert & Food Film Festival South Walton April 8-10, 2016

Burgers are not the same everywhere you go; from state to state, they all tell a different story, and no one understands this better than George Motz. “I don’t play favorites with burgers. They all vary, so it’s a slippery slope,” said Motz in our recent interview. Motz says, “I tried to explain to a reporter...
February 6, 2016

Chef Andi Bell from Boshamps Seafood & Oyster House Cooks Cedar Key Littleneck Clams at Le Creuset on Feb. 23rd, 6PM & a Le Creuset 8-quart Stock Pot Giveaway!

(Scroll to the bottom to enter the Le Creuset giveaway) Sweet Cedar Key Littleneck Clams are one of my favorite bivalves to cook, and steaming them is so easy to do. They pop open, so there is no shucking involved, and tossed with pasta or served with ...
January 28, 2016

#FoodFilmFest Chef Profile: Philip McDonald of Bud & Alley’s Pizza Bar

The farm to table movement is nothing new, but when chefs like Phil McDonald get creative, innovative menu items aren’t the only things sprouting at the restaurant; ideas and edible gardens are too. McDonald says, “It’s all about keeping it fresh. Our philosophy is not to cook anything too much. We try to incorporate seasonal...