VIE Magazine April 2026

The KING of HIS KITCHEN

CHEF TIM CREEHAN

and HIS STORIED CULINARY JOURNEY

CUVEE 30A is FRONT and CENTER at 30AVENUE

A cornerstone of the Emerald Coast culinary scene, Chef Tim Creehan has built a legacy rooted in creativity, consistency, and coastal flavor. Known for his award-winning cuisine and dedication to elevating local dining, Creehan blends Southern charm with refined technique at his establishments Cuvee 30A at 30Avenue and Nonna’s Ristorante at HarborWalk Village, offering dishes that are as memorable as they are masterful. And his empire is growing! His passion for hospitality continues to shape the region’s food culture, one plate at a time. Head to page 20 to see what’s coming up next.

PERCHED ABOVE THE CITY AT NUBÉ, THIS STRIKING ROOFTOP SCENE CAPTURES FORT LAUDERDALE BEACH AT GOLDEN HOUR. IT’S WHERE BOLD DESIGN, GLOWING SKYLINE VIEWS, AND HANDCRAFTED COCKTAILS COME TOGETHER IN PERFECT HARMONY.

Vie is a French word meaning “life” or “way of living.” VIE magazine sets itself apart as a high-gloss publication that focuses on human-interest stories with heart and soul. From Seattle to NYC with a concentration in the Southeast, VIE is known for its unique editorial approach—a broad spectrum of deep content with rich photography. The award-winning magazine was founded in 2008 by husband-and-wife team Lisa and Gerald Burwell, owners of the specialty publishing and branding house known as The Idea Boutique®. From the finest artistically bound books to paperless digital publication and distribution, The Idea Boutique provides comprehensive publishing services to authors and organizations. Its team of creative professionals delivers a complete publishing experience—all that’s needed is your vision.

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114 LOGAN LANE, SUITE 4 SANTA ROSA BEACH, FLORIDA 32459

FEATURE

20 The King of His Kitchen: Chef Tim Creehan’s Storied Culinary Journey

BON APPÉTIT 18

30 The Accidental Chef: Rawlston Williams Shares Food, Dreams, and The Caribbean Cookbook

40 Where Tradition Begins: The Chef Jim Shirley Enterprises Experience

46 Petite pause: Kohler Design at Kips Bay Decorator Showhouse

50 L’intermission: Pale Pistachio Takes the Stage

52 A Table That Nurtures

58 L’intermission: Northeast Prep by Noah

60 From Mexico City to Michelin Stars: Chef Enrique Olvera’s Latest Cookbook

68 Petite pause: AVA MediterrAegean

70 It’s All About Apéro: 30A’s Caviar Cavalier

76 Loving on People First: Building Community Through Hospitality, Culture, and Connection

84 L’intermission: Watch Week with Louis Vuitton

86 Back to the Table with The Food Nanny

VOYAGER 94

96 Where the Sea Meets the Table: Culture, Craft, and Coastal Indulgence at The Cove Atlantis

102 Petite pause: Miami Concours 2026

104 Dining on Cloud Nine at Nubé

110 L’intermission: Southern Coastal Offerings

INSPIRATIONS 112

113 What If You Just Fed the Ducks?

116 Petite pause: Discover Bayonet in Birmingham, Alabama

C’EST LA VIE CURATED COLLECTION 118 LA SCÈNE 126

CREATIVE TEAM

CEO / EDITOR-IN-CHIEF / CREATIVE DIRECTOR

LISA MARIE BURWELL

Lisa@VIEmagazine.com

FOUNDER / PUBLISHER

GERALD BURWELL

GERALD@VIEMAGAZINE.COM

EDITORIAL

EDITOR

JORDAN STAGGS

JORDAN@VIEMAGAZINE.COM

ASSISTANT EDITORS

KATIE OGLETREE KATIE@VIEMAGAZINE.COM

CAITLYN BURRUS CAITLYN @ VIEMAGAZINE.COM

CONTRIBUTING WRITERS

MEGHAN RYAN ASBURY, SARAH FREEMAN, ANTHEA GERRIE, MYLES MELLOR, CAROLYN O’NEIL, COLLEEN SACHS, XENIA TALIOTIS

ART AND PHOTOGRAPHY

ART DIRECTOR

JACK KIRKENDALL

JACK@VIEMAGAZINE.COM

GRAPHIC DESIGNER ANNA SIMPSON

CONTRIBUTING PHOTOGRAPHERS

LAUREN ATHALIA, MICHAEL BAKER, HUNTER BURGTORF, KATIE DESANTIS, BELÉN FLEMING, JACK GARDNER, LEO CACKETT, COLE JOHNSON, SARA KERENS, JEFF LANDRETH, ETIENNE LAURENT, ANDREW LEE, LAYNE LILLIE, MARK LITTLE, STEVEN MANGUM, PHIL MCCARTEN, JAMIE MCCARTHY, CARLEIGH MIDDLEMAS, ARACELI PAZ, CARLO PIERONI, ROMONA ROBBINS, NICO SCHINCO, ALEX TARAJANO, JASON VARNEY, DAVE WARREN, CHANDLER WILLIAMS, RAWLSTON WILLIAMS, JANICE YIM, ACADEMY OF MOTION PICTURE ARTS AND SCIENCES, CRAIG DENIS CREATIVE, GETTY IMAGES, MODERNMADE PHOTOGRAPHY, MODUS PHOTOGRAPHY, RUBEN PICTURES, WATTS UP MEDIA, WORLD RED EYE

ADVERTISING, SALES, AND MARKETING

DIRECTOR OF MARKETING / AD MANAGER MORGAN CLAYBOURNE MORGAN@VIEMAGAZINE.COM

BRAND AMBASSADORS

LISA MARIE BURWELL LISA@VIEMAGAZINE.COM

MARTA RATA MARTA@VIEMAGAZINE.COM

WE DEDICATE THIS ISSUE TO

Elizabeth Campbell

Our hearts and deepest sympathies are extended to the family and friends of Elizabeth Campbell, a vibrant light and force of nature in the Northwest Florida community. As cofounder of McCaskill & Company Fine Jewelry, she became a pillar of the local business community and an example to many, but more than that, she was a beloved wife, mother, grandmother, and friend.

We feel privileged to have worked with her, Bill, Carolyn, and the McCaskill & Company team and to have known her for many years. Elizabeth’s vision and guidance were integral to the latest beautiful expansion of her family’s business, and her legacy of kindness, joy, leadership, service, and impeccable taste is an inspiration. We wish God’s love, peace, and healing to the Campbell family and the McCaskill & Company team.

With Love and Light, Lisa & Gerald Burwell and the VIE Team

FOR THE LOVE OF FOOD

The Table Is Set

There is something undeniably sacred about gathering at a table to break bread. Regardless of the evening’s outcome, the simple act of sitting together fosters a singular brand of togetherness—a sentiment I offer with equal parts reverence and humor.

I was forged in the lively crucible of a chatty Irish Catholic family where the proverbial “gift of gab” was our shared inheritance. As the eldest of six children—a brood born in such rapid succession that we were rarely more than sixteen months apart—our life in an idyllic Cape Cod town possessed the frantic, charming energy of a classic sitcom. At the center of it all was our handsome father: a charismatic figure with piercing blue eyes who treated the dinner table like a spirited salon. He never shied away from the kind of lively discussions that could explode into laughter, a hearty argument, or a convoluted mixture of both.

While the typical ’70s household might have traded the mundane highlights of the day over dinner, our gatherings required a more rigorous preparation: nightly “fodder” specifically assigned to fuel our habitual dinner discord. Whether it was a specific Bible verse, a deep dive from National Geographic, or a report from Newsweek, we were expected to come prepared. At the time, the ritual felt silly and absurd, but it was where I learned the art of connection and the value of a wellphrased, healthy debate.

highly decorated master of fine art de cuisine, Chef Tim Creehan. Captured beautifully by Joseph Victor Stefanchik, principal photographer at Modernmade Photography, the cover image alone serves as a testament to Creehan’s essence as a master in the kitchen.

Chef Creehan made his indelible mark on the culinary world years ago, but his latest work continues to showcase his formidable “culinary chops.” As the chef and founder of Cuvee 30A—located within the upscale 30Avenue shops developed by The Corr Group helmed by Bryan and Tina Corr—he has not only perfected the menu but also curated one of the most conscientious staffs in the industry. We invite you to explore his storied journey in Jordan Staggs’ feature, “The King of His Kitchen,” and to read about his two new Destin, Florida, outposts: the recently opened Nonna’s Italian and the upcoming reincarnation of the famed Pandora’s Steakhouse.

The proceedings always began with a familiar cadence: “Bless us, O Lord, and these thy gifts...” Once “Amen” was uttered, we dove into my mother’s latest chefd’oeuvres. From bubbling lasagna and fresh lobster to comforting corned beef and cabbage with potatoes, the food was simple, soulful, and always the best thing one could hope to taste. Those humble meals, seasoned with love, became the bedrock of my character.

A New Era of Artistry

It is from this foundation of shared tables that I am so deeply honored to introduce our annual culinary issue. We are celebrating a new level of artistry that far surpasses the era where a “hearty meal” was considered the pinnacle of cuisine. Leading this charge is our cover gentleman: the legendary, notable, and

A Love Letter to the Coast

In early 2023, we published the coffee table book COOK by VIE: Cocktails. Cuisine. Culture. We consider it a love letter to the vibrant beaches of Northwest Florida. Within its pages, we celebrate many of the chefs I have known for more than thirty years.

If you haven’t yet experienced this beautiful hardback, I encourage you to visit VIEmagazine.com to secure your copy. Furthermore, in the spirit of paying homage to our chefs and community, stay tuned to VIE’s Instagram, @viemagazine; we will be giving away ten copies of the book to ten lucky people.

Bon appétit,

y’all. To Life!

—Lisa Marie Burwell CEO/Editor-in-Chief/Creative Director

We collaborate with talented photographers, writers, and other creatives on a regular basis, and we’re continually inspired by how they pour their hearts and souls into their crafts. Follow these creatives on social media and don’t forget to check out our account, @viemagazine.

IN THIS ISSUE, WE ASKED THE CREATIVES: WHAT IS ONE INGREDIENT YOU COULD NEVER LIVE WITHOUT? WHAT’S A FAVORITE DISH OF YOURS THAT INCLUDES IT?

LIZI HEAPS

Author & Content Creator, The Food Nanny @thefoodnanny

If there’s one ingredient I couldn’t live without, it’s butter. I’m very particular about it—it has to be really good butter. I bake with butter, cook with butter, and even love making fresh butter from the cream from our cows. One of my favorite recipes that celebrates butter is our sourdough sugar cookies we sell in the store and as a mix. Both the cookie and the buttercream are packed with rich, high-quality butter, and you can truly taste the difference in every bite!

Owner, Good Clean Wine & Waterhouse Provisions @sipwithelle, @waterhouse30A, @goodcleanwine

Salted butter, preferably French, is the ingredient I can’t live without. It’s always in my refrigerator and easy to add when a recipe needs both oil and salt. It adds moisture to recipes when they are dry, helps things cook evenly, prevents sticking, and the salt enhances every flavor. If something tastes like it’s missing something, it’s usually needing fat and salt, and salted butter provides both. I also love how real French butter aids digestion because it stimulates enzymes and bile, supports nutrient absorption, and nourishes the gut lining. I use a small amount of salted butter in my salted caramel chocolate truffles recipe.

RAWLSTON WILLIAMS

One ingredient I could never live without is citrus. It does everything. It cuts through richness, balances flavors, and brings a brightness that can completely transform a dish. It is that finishing touch that brightens and clarifies flavor. I value its full range in cooking. Not just the juice, but the rinds can be used fresh or dried, adding depth, aroma, and another layer of flavor. Whether in a souse or a ceviche, citrus defines the dish. In souse, like pig foot souse, it works as an accompaniment, balancing and sharpening the overall flavor, acting as a secondary acid that supports the vinegar in the dish. In ceviche, it becomes the cooking agent and takes on one of the leading roles. Citrus is not just a fruit, it is an acid. Adding acid brings balance. It cuts through fat, lifts flavors, and creates contrast that makes each element more defined. It moves easily across applications, from fish tacos to marinades for grilled or seared salmon. I even add it to my ginger beer. It lifts everything and brings balance in a way nothing else quite can.

Chef-Owner, Cuvee 30A & Nonna’s Ristorante @cheftimcreehan, @cuvee30a, @nonnasdestin

Salt—arguably the number one ingredient in the world. It’s the universal flavor enhancer, described as the top thing that makes food “delicious” in many cooking philosophies. Almost no savory dish works without it, and it’s the most fundamental seasoning. A perfectly prepared USDA Prime cut of beef just isn’t amazing without salt!

In Bloom

April lives in that in-between space: no longer winter, not quite fully into summer. In the kitchen, that shift is unmistakable. Spring cooking is about simplicity, celebration, and letting ingredients speak for themselves, like a handful of herbs scattered over roasted vegetables, a salad piled high with market finds, or a tart bursting with early fruit. In this issue, we celebrate the flavors of the season, sharing dishes that capture the feeling of longer days and a table set for spring. If this is the season when you thrive in the kitchen most, be sure to tag @viemagazine so we can share your mouthwatering dishes!

@theideaboutique VIE Speaks podcast host Lisa Marie Burwell sat down with the fabulous Brooke Kromer at SOWAL House in Rosemary Beach! It was a morning full of authentic conversations with heart & soul. Stay tuned for the full episode. Thank you to Brooke Kromer for coming on the podcast, and Dave King for hosting us in your gorgeous gem in the heart of Rosemary!

@patricksuttondesign Delighted to see Tailored Interiorsfeatured in the March issue of @viemagazine. Grateful for the thoughtful coverage and for the opportunity to share our process and how the stories behind these homes and the clients who inspired them shape the design. Pick up the March issue or visit the link in bio to read more.

@thepaperbearfilm While everyone heads to the beach, we’re heading into the wild. Spring Break screenings are coming—and trust us, you’ve never seen Florida like this. #ThePaperBear #WildFlorida #FloridaCorridors

@miftakhova.morrell.architects Check out the link to the VIEmagazine article in our bio! @miftakhova.morrell.architects @viemagazine #ModernArchitecture #LuxuryHomes #CustomHomeDesign

@nickleenichepr The latest issue of VIE magazine is now out, and I’m delighted to see @miakarlssoninteriordesign featured over 9 pages with their Hampstead period home photographed by Ben Sage. Home tour, interview, and words by Anthea Gerrie.

@benjaminjohnstondesign We are so thrilled to be included in VIE magazine’s March Architecture and Decor issue. The feature includes a threepage spotlight on one of our interior architecture projects, along with excerpts from Refined Interiors:TimelessHomesforModernLiving Seeing our work and the book shared together in print is incredibly meaningful.

LET’S TALK!

Send VIE your comments and photos on our social media channels or by emailing us at info@viemagazine.com. We’d love to hear your thoughts. They could end up in the next La conversation!

VIEmagazine.com

Bon appétit!

THE

ESSENCE OF LIFE

At Scout Sports Tavern in Watersound Town Center, Florida, the spirit of classic American sport meets elevated coastal cuisine in a setting that feels both nostalgic and refined. Opened in the fall of 2025, Scout redefines what a sports tavern can be, blending warm hospitality with a thoughtfully curated menu from Executive Chef Todd Hogan that honors comfort while elevating expectation. A standout on the dinner menu, the Fish and Grits offers a fresh Gulf Coast interpretation of the Southern classic Shrimp and Grits, featuring grilled local snapper layered over creamy Logan Turnpike grits and complemented by tender collards. The dish is simple yet rich in flavor, celebrating regional ingredients and comfort food. Much like the communal joy of gathering for the big game, Scout’s Fish and Grits captures a sense of place and memory, combining elevated dining and laid-back camaraderie.

12805 US-98 D101, Inlet Beach, FL 32461 | Located in 30Avenue 4:00PM – 9:30PM MONDAY – SATURDAY | (850) 909-0111 | @cuvee30a

THE KING OF HIS KITCHEN

CHEF TIM CREEHAN’S STORIED CULINARY JOURNEY

“Marybeth, don’t worry; people will always have to eat!”

his was the placating response from a young Tim Creehan’s father when his mother expressed concern over their son’s decision to go into the culinary industry. Little did they or anyone in Tim’s orbit know at the time that he would become a master of his craft, open multiple successful restaurant concepts, and cook for dozens of celebrities around the globe.

“In one way, yes, I believe I knew I would go on to do some of these things,” says Chef Creehan today

as he reflects on his career. “But in a lot of ways, no, I didn’t imagine it at the time. If you enter this industry already fixated on those thoughts—the lifestyle, the recognition, the end goal—you’ll be too distracted to put in the hard work required to actually achieve them. Part of truly getting there is the humbleness needed to even be seen in that light.”

He continues, “The ‘yes’ part for me is that I can recall bussing tables at Jim Altamura’s restaurant in Destin when I was fifteen years old. I looked at him and said to myself, ‘I want that guy’s lifestyle.’ So yes, the goal can (and maybe should) be set early—but the path is never certain, never fully understood, and rarely turns out the way you first imagined.”

BY JORDAN STAGGS

ow, building on his great success at his flagship Cuvee 30A bar and grill at 30Avenue lifestyle center in Inlet Beach, Florida, Creehan is still crafting his legacy with three new concepts while continuing to cook for affluent clients along the Gulf Coast and abroad. Nonna’s Ristorante, his latest endeavor, opened in Destin, Florida, in late 2025 to rave reviews. The harbor-adjacent trattoria marked Creehan’s homecoming to Destin, where he took over Marina Cafe in the early 2000s along with Beach Walk Cafe, Copper Grill, and the first iteration of his much-loved Cuvee Beach in 2000. The wine bar and restaurant would undergo several evolutions through the years, eventually culminating in the current 30Avenue location, Cuvee 30A, which opened in 2015.

“Cuvee 30A was one of the first businesses to commit to the vision at 30Avenue,” say developers Tina and Bryan Corr. “The fact that Chef Creehan had an established loyal customer base meant that Cuvee 30A was able to ramp up to success very quickly. Once his fine-dining restaurant was operational, other businesses understood the market we wanted to attract and had a heightened interest in locating at 30Avenue.” Since then, the shopping, dining, and entertainment destination has grown its roster of storefronts along with its client base, hosting events and live music throughout the year and continually raising the bar for what it offers locals and visitors alike. Cuvee 30A remains an anchor tenant and cornerstone of 30Avenue’s western side.

“The restaurant and bar have distinctly different atmospheres,” the Corrs share. “We choose where we’ll sit based on our mood. If we need to discuss business or

have a special family celebration, a quieter experience in the main dining room is perfect, but more often we want a lively, interactive experience, so the bar or outdoor dining area is the place to be—with the same great food.” They both claim the gumbo is a favorite appetizer, while Bryan leans toward the seared yellowfin tuna, and Tina often goes for a trio of smaller dishes, starting with the escargot, then moving to either the seared Day Boat scallops, spinach salad, or fried green tomatoes with sautéed crawfish tails. They add, “The wine selection is phenomenal and has many noteworthy, hard-to-find vintages.”

Bryan says he believes Chef Creehan, like all great chefs, is meticulous with details, both obvious and obscure. He explains, “For the obvious, it is how a dish is plated and presented. For the obscure, it is things like marking the dimmer switches to where they should be set for the perfect ambient lighting or making sure the restrooms stay clean. Creehan pays a lot of attention to workflow in the kitchen and occasionally rearranges appliances to assist in fine-tuning the task of dish prep, creation, and execution.”

“Tim’s

passion is his key to success,” Tina adds. “He is enthusiastic about delivering a consistently great experience alongside his unparalleled food and wine.”

his enthusiasm is rooted in a strong desire to preserve the industry he “so fortunately fell into” over forty years ago, Creehan says. “It’s about the education and mentoring of young people in an artisanal craft that’s at risk of disappearing. As we face a world rapidly changed by technology, AI, and robots poised to take over much of this work, I’ve held a long-standing core belief, fueled by something my father would say to my mother when I decided to become a chef: ‘Marybeth, don’t worry; people will always have to eat!’ I think the one social practice that remains timeless is gathering with family and friends around the dinner table. We can’t let this simple, much-needed experience slip away.”

That family atmosphere and the timeless value of providing memorable experiences around the table are precisely what inspired Nonna’s Ristorante. Creehan describes it as, “a comfortable ‘Grandmother’s’ feel, with cozy yet elegant preparations of classic dishes.” (Nonna, of course, is the common term of endearment for Italian grandmothers, often revered as the keepers of family recipes and traditions made with love.) Visitors of Destin’s HarborWalk Village can stop in, make a reservation, or even order online to pick up their favorites at the charming dining destination serving handmade pizzas and pastas, seafood, fresh salads, and other Italian favorites such as meatballs with Sunday sauce, chicken piccata, and veal marsala. And don’t forget the dolce—tiramisu, flourless chocolate tart, gelato, and coffee are the perfect endings to a memorable meal.

It’s all served up fresh in a comfortable trattoriastyle dining room with views of the harbor. Large booths, bar seating, and bistro-style tables are complemented by a vibrant red-and-gold palette, vintage photos, and chandeliers. Jennifer Creehan, Tim’s wife and partner in all things, took on the task of bringing it to life. “I didn’t know my wife was a restaurant designer—and she didn’t either!” Creehan expounds. “She did such an amazing job that anyone who truly understands design will see the love she poured into every detail. The best part, though, is how much fun we’re having working so closely together. And now she’s already onto Pandora’s design!”

andora’s was a beloved steakhouse and dive bar in Grayton Beach, Florida, that operated from the late 1990s until 2017, when AJ’s took over and expanded the space. Reviving the concept now in Destin with Salvatore “Sal” Montalto, the grandson and son of Pandora’s owners Sam and Monte Montalto, is one of the best feelings he’s ever experienced, Creehan says.

“When I first moved to Florida, Sam and Monte were among the very first restaurateurs I met,” he recalls. “They welcomed us so warmly that we quickly became good friends. Our families started dining at each other’s restaurants regularly, and Monte and I grew especially close—we even lived together in 1995 and opened Creehan’s Market together at the outlet mall. During that time, I spent quite a bit of time with Monte’s son, Sal, getting to know him when he was just ten years old. As the years passed, I watched Sal take on more and more responsibilities at his family’s restaurant.”

Tragically, the community lost Sam in 2018 and then Monte in 2025. At Monte’s funeral, Creehan says he saw Sal and felt a calling to help him find new opportunities in the local culinary scene, to carry on his family’s legacy.

When opening Nonna’s with his partner Peter Bos (who helped him establish Marina Cafe back in 1988), one goal was to demonstrate the strength of the Chef Tim Creehan restaurant group to the Legendary development team at HarborWalk Village. Creehan and his partners had already aimed to secure a second location on the property. “When the opportunity arose for someone to take over the East Pass Seafood space, I had a beautiful vision, and Peter loved it. Then Nonna’s opened, and a few months in, the reality of committing to another large operation (over 9,000 square feet) really set in,” he admits. “Restaurants that size have to be absolute home runs to survive. Then it hit me: Pandora’s!”

The idea took hold immediately, and Sal loved it, as well. “Everyone on the coast has a Pandora’s memory or story,” Creehan shares. “In the early days of Destin, we all dined there a lot. It was just always great, over and over again. Monte and Sal were the epitome of hospitality—if you know, you know— they remembered you the moment the Frangelico Freeze hit the table.”

With plans and buildouts now well underway, Creehan says the best part of reopening Pandora’s is the chance to fulfill the promise he made to himself of giving Sal the opportunity to realize a dream he and his father had shared.

As if operating Cuvee 30A and Nonna’s while continuing his private celebrity chef services and opening Pandora’s weren’t enough, Creehan also took on the

“‘Everyone on the coast has a Pandora’s memory or story,’ Creehan shares. ‘In the early days of Destin, we all dined there a lot. It was just always great, over and over again.’”

“There is no question that my energy comes from the excitement of an industry where the work is never the same day to day, and challenges keep coming at you by the minute.”

challenge of becoming the exclusive catering partner for Happy Life, a paddlewheel riverboat operating from Destin Harbor. Its murder mystery dinner cruise experience includes a three-course meal while actors perform an “interactive whodunnit” throughout the dining room, and guests try to solve the mystery.

Through it all, Creehan says, “There is no question that my energy comes from the excitement of an industry where the work is never the same day to day, and

challenges keep coming at you by the minute. This constant challenge creates the energy for me, and evolution has been such a big part of my career that it comes naturally now.”

He continues, “My daily routine is to get up as early as possible, prioritize the projects that need attention at each company, and address those as quickly as I can. When we open for service at Cuvee, to me it’s like a curtain going up for a

show—everything else in the world that you’re worried about has to stop, and you focus entirely on the guests, and for me, the cuisine.”

Working with his wife, Jennifer, has been an unexpected joy when opening Nonna’s and the new Pandora’s. Becoming a husband and father also changed his outlook on life and his career in surprising yet positive ways, Creehan says. He’s excited to see that their son, Fisher, has shown interest in the culinary arts. “We are a family that works together, and I feel so blessed to have Jennifer and Fisher come into my life. It’s especially wonderful that Fisher has a natural affinity for food and the restaurant business. With no pressure at all, he has chosen to embrace it, and we’ll see which direction he decides to go. It’s very exciting.”

In addition to his family and restaurant career, Creehan has held many other roles. He’s been a private chef for celebrities including Bruce Willis, Jessica Simpson, Debra Winger, Cybill Shepherd, Amy Grant, Vince Gill, Timothy Hutton, and Dallas Cowboys owner Jerry Jones. He also served as chef de cuisine at the Entertainment Tonight/Getty Images/Gibson Guitar Lodge during the Sundance Film Festival, where Matthew Broderick, Danny Glover, and Alan Rickman were among those who sampled his cooking. In 2016, Creehan’s longtime friend Emeril Lagasse featured Cuvee 30A in an episode of Emeril’s Florida, which aired on the Cooking Channel and Food Network. He’s also a kitchen inventor, with several products under his belt that are used by chefs around the globe, such as Grill Plus instant marinade and his line of Kinder’s Organic BBQ Sauce.

Creehan is passionate about giving back, both through culinary education programs and participating in many fundraisers and events each year. He says he hopes to start a cooking, sommelier, and server school in the future, and a few of his favorite annual events are coming up on the Emerald Coast and beyond: “The Chi Chi Miguel Throwdown with the Emeril Lagasse Foundation, a Destin Charity Wine Auction Foundation patron dinner with Jack and Candis Wilson, Mike and Valerie Thompson, and Jarvis Winery, and wine dinners coming up at both Cuvee and Nonna’s with Dean Gray from Riverain and David Hejl from Domaine Della,” he shares. “My favorite family from Dallas is also here frequently in the spring and summer, and I always look forward to their visits, along with one of my favorite events—the Cayman Cookout in Grand Cayman every year.”

Always cooking, both literally and figuratively, Chef Creehan’s dreams are far from finished. He says that expanding his restaurant group, helping young chefs and hospitality students, and keeping his business thriving and improving could never be possible without his staff, family, friends, customers, and partners. “I want to thank this fabulous Gulf Coast community that has supported me and my businesses for over forty years. Now it’s time for me to give back in a big way—with products and services that our locals can enjoy and be proud of.”

To learn more or make a reservation, visit Cuvee30a.com and NonnasRistorante.com.

“ALWAYS COOKING, BOTH LITERALLY AND FIGURATIVELY, CHEF CREEHAN’S DREAMS ARE FAR FROM FINISHED.”

By Jordan Staggs Photography courtesy of Phaidon

RAWLSTON WILLIAMS SHARES FOOD, DREAMS, AND The Caribbean Cookbook

f you ask Chef Rawlston Williams how he became a successful New York City chef, he’s likely to tell you it was an accident. He cites his childhood, growing up in the village of Questelles, near Kingstown in Saint Vincent and the Grenadines, as a time when food was central to everything. He recalls the aromas of fresh cocoa, caramel, and stewed chicken wafting into the house from his neighbors and helping his Auntie Gloria cook meals while she was bedridden with rheumatoid arthritis, giving him instructions as they went. Later, in learning the simple yet delicious cooking techniques his father taught him after Rawlston joined his parents in the United States around age ten, “The one constant I had was food,” he says.

He continues, “As a child, landing at JFK Airport in 1987, seeing New York all lit up at night seemed kind of magical—but then seeing it all in the daylight, it lost some of that. The neighborhoods were rough back then, and it was hard.” Despite that, Rawlston has fond memories of that time, cooking with his father. “I had my first piece of fried chicken then,” he recalls. It was a big change after being raised vegetarian. “And my dad would make ground chuck steak. I remember thinking ‘Wow, that was a lot of meat,’ and my dad was a good cook. I learned a lot from him. There were good times, and good lessons, too.”

After losing his father to violence just a couple years after Rawlston joined his parents in New York, he continued learning the importance of kindness and hospitality from his mother. But being a professional chef was never his dream. In fact, he left New York for college at Oakwood University in Huntsville, Alabama, where he studied to be a minister. Changing his mind about that career eventually “wasn’t really a conscious decision,” he shares. “I just came to the realization that path wasn’t for me in the longterm. It was a combination of fear,

money, and needing a backup plan. I’m the first person in my family to go to college, and I worked full-time the entire time I was studying. When I came back to New York, I was still figuring out what life is.”

What of the “accidental” culinary career? Rawlston says during that time when he wasn’t sure what he wanted to do, he leaned on his love of cooking for comfort. “I’d often visit the French Culinary Institute in Manhattan, where they’d let me come in on a tour. Then I’d go home, practice, try to teach myself new cooking skills through YouTube, and listen to these great chefs talk about food on channels like NPR.”

He also befriended a New York chef who would become his mentor, Tyler Kord, who opened No.7 restaurant in Brooklyn after a successful run at Chef JeanGeorges’s Perry Street in the West Village. Tyler encouraged Rawlston to pursue his passion for cooking, and after Rawlston earned a scholarship to the French Culinary Institute, he spent time learning with Tyler in the kitchen, eventually working together after graduation.

“Coming out of school and seeing how some professional kitchens run—the pressure and the chaos that goes on, often to the point of abuse—it wasn’t really something I wanted for myself,” he admits. “I started working with Tyler and cooking at home as a private chef, until my family suggested getting my own kitchen somewhere. I didn’t really know what I was going to do with that, but I started looking in Brooklyn. It wasn’t a dream of mine to open a restaurant; I just wanted to put food on the table and take care of my family.”

In 2015, The Food Sermon started as a 600-square-foot prep kitchen in Crown Heights for his private chef business, and it evolved into a fast-casual Caribbean takeaway window, then a hot spot garnering reviews from the likes of New York Times Magazine and more.

It wasn’t a dream of mine to open a restaurant; I just wanted to put food on the table and take care of my family. “

“It was a surprise when that kitchen became what it was,” he laughs. “People just began to hang out longer—it was almost like an accidental restaurant.” The menu was varied, but Rawlston says “Caribbean” was the best-suited option when he had to choose from the list for his business license. Build-your-own rice bowls, stewed chicken, curried chicken, and other modern island-inspired favorites were staples that he kept “in case people didn’t like what I was making,” he says. The large menu led to complications and higher operating costs, however, and eventually he pared it down to the items that sold best. “I realized the things I was initially ‘scared’ to put out were the things making the most money. I literally cried when removing some things from the menu, but it just made sense to listen to the numbers, and that allowed me to create a niche for myself.”

The accidental restaurant became such a hit that when the city decided to build out the Brooklyn Navy Yard into a modern food hall and lifestyle center, it invited The Food Sermon to open a new location there. The exciting opportunity was equally daunting, Rawlston confesses.

“It had a 1,200-square-foot kitchen on the ground floor of a busy office building, and became a monster, financially,” he says. It opened after about three years of planning, construction, and staff training. The first few weeks after opening were great, but the punctuation mark on that time is one that many chefs are far too familiar with: “And then COVID happened.”

Unfortunately, The Food Sermon as a restaurant didn’t survive the pandemic, but as a philosophy, lifestyle, and community, it is still very much alive. “In the end, it worked out fine,” says Rawlston. “I use the word ‘serendipity’ a lot when thinking about how my life has evolved. I value the times I hear ‘no’ as much as I do ‘yes,’ and growing up as an outsider, to a degree, taught me not to become handcuffed to tradition or to doing things a certain way. I’m always learning new ways to do things.”

Before the restaurant closed, he had already been approached by publisher Phaidon about doing a cookbook, and, as it turned out, the pandemic became an opportunity to slow down, reflect, and begin working on that project. It was also a chance to reconnect with Saint Vincent and the Grenadines.

“I was spending more time at home—around the islands—while going through kind of a rough time after my business closed,” he says. “It’s the same as when you’re cooking, though; you let the stove work while you’re prepping the next thing. I thought, ‘What can I control? What do I have now that can benefit me?’ I had the book.”

The Caribbean Cookbook, coming in April 2026, had been in the pipeline, but Rawlston admits he had never been sure how to begin putting it together before COVID. The chance to carve out the time and space in his mind to plan it was an accidental—or serendipitous—side effect of the restaurant closing. “There was a time when I thought I couldn’t do it, and was even going to give back my advance,” he admits. “But Phaidon said they’d wait. They have been incredible to work with, and the book is beautiful.”

Returning to the islands where he grew up and “reliving” his childhood is an escape for the Brooklyn chef, not only from the city during COVID, but from the inherent weight of being a Black man in America and the pressure, prejudice, and fear that can come with that. “I do not feel the weight of my Blackness when I’m in the islands. When I hit JFK and come back to the States, I start to feel that weight come back.” He finds happiness doing things he did as a kid in the islands, and some things he couldn’t do then, like going out at 4:00 a.m. with the fisherman to pull in their nets.

Being there also inspired him to finally start working on his manuscript. “I tend to want to tell a story, whether with a dish, in the book, or in a photo,” he says. “I wanted to be intentional and have it hark back to our history. Once I had the manuscript, then the project started to move really quickly.”

The cookbook includes far more than just recipes. It’s a manifesto of life on the islands, the way the people there live with nature, and the “instinctive” way of cooking its natives use, focused far more on recognizing texture, aroma, and how ingredients fit together than on following a set of steps. Its 380 recipes span 28 countries and island nations of the Caribbean, introducing readers to new and old favorites through its vibrant photography and stories. Many of the photos are Rawlston’s, whose bank of images in the publication alongside others by Nico Schinco represent yet another accidental role he never planned on holding.

While beautiful and delicious, the recipes in The Caribbean Cookbook are not always simple. “Food is emotional—it’s part of us, and it comes with feelings,” Rawlson explains, whether it’s the depth experienced through the smoked flavors of Dominica or the salty lightness of a fish broth made outside near the sea. “There’s a depth of flavor that makes you pay attention. You can’t just understand that as soon as you read a recipe and start to cook. You have to really want it and be open to authentically cooking this food to get the result.”

One recipe that stands out to him as interesting and deceptively simple is the traditional stewed chicken, he says. “You have to pay attention to make a caramel, which takes patience and then can burn really fast, so you have to be ready to prepare it and render it with the protein quickly. It ends up with a beautiful, sweet, burnt flavor that’s like magic. Even I have to pay attention making it, and I mess up once in a while. When you do get it, it’s very rewarding, and I never take that for granted.”

The book’s April release includes a series of collaborative “four hands” dinner events with other chefs to take place throughout the month, sponsored by OpenTable. A couple of the events include a dinner with Barbados-born Chef Paul Carmichael at Kabawa in New York and Saint Lucia native Chef Nina Compton at Compère Lapin in New Orleans. A ticket to the dinner includes a copy of The Caribbean Cookbook and the special meal experience.

Releasing the book after years of contemplation and planning is exciting and nerve-racking, says Rawlston. “But it’s all about sharing my culture and my country. Thinking of them and my family—that’s how I’m able to walk into these rooms with confidence.”

He dedicated the book to his mother, who was also the first one to see the advance copies when they were mailed to him, Rawlston shares proudly. “She’s been through a lot and is such an inspirational person. I always say that Heaven is the only way my mom could be repaid for all the things she’s done for others—nothing else would be enough.” There’s no doubt she’s just as proud of her son and his many accomplishments.

Whether by accident or through a serendipitous fate, Chef Rawlston Williams and The Caribbean Cookbook will be remembered as leaders in sharing the art, emotion, and history of island cuisine for decades to come.

Visit Phaidon.com to get your copy of The Caribbean Cookbook. Follow @iamrawlston, @thefoodsermon, and TheFoodSermon.com to learn more about Chef Rawlston Williams, see his photos, and find recipes online..

Adapted from The Caribbean CookbookbyRawlstonWilli

CASHEW CAKE with CASHEW FUDGE DRIZZLE

Serves: 8

Cooking time: 1 hour

The cashew apple is the juicy, bell-shaped fruit that grows above the cashew nut on the tree. It can be red, yellow, or orange, and has a strong aroma with a sweet, slightly tangy flavor, often described as a mix of mango, guava, and bell pepper. High in vitamin C, the fruit is enjoyed fresh in many parts of the Caribbean, or turned into juices, jams, syrups, and even fermented into wine. The cashew nut grows at the tip of the apple and must be carefully processed before eating. First, it is dried and roasted, then shelled to reveal the creamy seed inside. While the apple is soft and perishable, the nut is long-lasting and widely used in sweets, snacks, and baking.

INGREDIENTS

For the Cake

• 8 tablespoons (115 g) butter, at room temperature, plus extra for greasing

• 1 cup (200 g) sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 ½ cups (195 g) all-purpose (plain) flour, plus extra for the pan (tin)

• 1 teaspoon baking powder

• ½ teaspoon ground cinnamon

• 1 ½ cups (170 g) ground cashew nuts

• 1 cup (8 fl oz/250 ml) whole milk

For the Cashew Fudge Drizzle

• ½ cup (60 g) ground cashew nuts

• 1 cup (8 fl oz/250 ml) sweetened condensed milk

• ¼ cup (50 g) sugar

• 2 tablespoons butter

• ¼ cup (30 g) toasted chopped cashew nuts, for topping

Preparation time: 30 minutes

DIRECTIONS

Make the Cake:

Preheat the oven to 350°F (180°C/Gas Mark 4). Grease and flour a 9-inch (23 cm) square cake pan (tin).

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, sift together the flour, baking powder, and cinnamon, then stir through the ground cashews.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Pour the batter into the prepared cake pan and smooth the top.

Bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Let the cake cook in the pan.

Make the Cashew Fudge Drizzle:

While the cake is cooking, make the drizzle. Combine the ground cashews, condensed milk, sugar, butter, and ¼ cup (2 fl oz/60 ml) water in a small saucepan over medium heat. Stir constantly until thickened but still pourable, 6-8 minutes. Let cool slightly.

Pour the cashew fudge evenly over the cake and sprinkle immediately with the chopped cashews.

Let cool before slicing and serving.

Makes: 1 cocktail

Preparation time: 5 minutes

Jamaican rum punch is a fruity, vibrant cocktail made with a mix of dark rum, lime juice, and tropical fruit juices. A sign that a rum punch is going to be exceptional is the grating of nutmeg on top at the end.

INGREDIENTS

• 2 oz (60ml) run, white or dark

• 2 oz (60ml) pineapple juice

• 1 oz (30 ml) fresh lime juice

• 1 oz (30 ml) orange juice

• ½ oz (15 ml) grenadine syrup

• Ice

• Orange peel and fresh pineapple, for garnish

• Grated nutmeg, for garnish

DIRECTIONS

In a cocktail shaker, combine the rum, pineapple juice, lime juice, orange juice, and grenadine.

Shake well and strain into an ice-filled glass. Garnish with orange peel and a couple pieces of pineapple, and grate some nutmeg on top to finish.

THE CHEF JIM SHIRLEY

ENTERPRISES

Where Tradition Begins

BY MORGAN CLAYBOURNE

PHOTOGRAPHY BY HUNTER BURGTORF

here is something about Seaside, Florida, that invites you to slow down and take it all in, from the view to the salty breeze to the people you are with. Maybe it is the pastel cottages and white picket fences, or the way bicycles outnumber cars, or simply that feeling that the best parts of your vacation are still waiting to unfold. Whatever it may be, Seaside has a way of turning ordinary days into the ones you talk about long after you have returned home.

Right in the heart of it all, Chef Jim Shirley and his team have created more than just a series of restaurants. They have created gathering places where people can hang out after hitting the beach, where dinners become family traditions, and where moments that seem small at the time become the stories you tell and cherish for years.

Chef Jim Shirley Enterprises continues to shape the dining scene throughout South Walton. In Seaside’s Central Square, where several distinct Jim Shirley concepts sit just steps apart, each spot offers its own unique experience while sharing that same sense of hospitality that truly makes you want to return again and again.

GREAT SOUTHERN CAFÉ

Great Southern Café is the kind of place that becomes part of your vacation tradition before you even realize it. Since opening in 2006, it has grown into a beloved South Walton staple, welcoming both locals and visitors who return year after year. Here, brunch after the beach stretches into leisurely afternoons with famous Happy Hour mojitos, and dinner feels familiar, like a Sunday at Grandma’s house in the South.

Chef Jim Shirley’s modern Southern cuisine anchors the menu, with the beloved Grits à Ya Ya leading the way for many first-timers and regulars alike. Gulf seafood, seasonal vegetables, and classic Southern comfort dishes, paired with craft cocktails and one of the area’s most extensive wine lists, round out a lineup that delights the senses and satisfies every craving.

From the front patio, guests can watch life in the square unfold in real time as families pass by and the energy shifts from daytime ease to the sunset glow. Inside, the restaurant is filled with conversation, laughter, and a warmth unlike any other. Great Southern Café has become a place where milestones are celebrated and is the highlight of countless family vacations in South Walton.

B.F.F.

Lovingly attached to Great Southern Café, b.f.f. captures a different side of Seaside. Short for Bushwackers, Frosé, and Frozens, this cheerful walkup spot fits seamlessly into any beach-day itinerary, offering a refreshing yet decadent treat. After a few hours in the sun or a round of shopping, there is just something beyond satisfying about strolling through the square with a frozen cocktail or softserve ice cream in hand.

b.f.f. feels both relaxed and unplanned in the very best way, as it serves as a casual walk-up spot where friends can meet, parents can grab a drink while their kids play on the Seaside Amphitheater green, and couples can get a sweet treat while they soak in the simplicity, ease, and everything you hope for on a vacation.

THE C-BAR

Just steps away, The C-Bar (short for Container Bar) is set inside a repurposed shipping container and feels perfectly suited for that in-between part of the evening. Whether you are waiting for your table, meeting friends before dinner, or simply not ready to head home yet, a craft cocktail, glass of wine, or cold beer makes it an easy and natural stop along the way. Their food menu pulls favorites from Great Southern and 87 Central Square, so you can cozy up to the bar for a bite, as well. This is another perfect spot to “unpack happiness” during any beach day along the white sugar sands of the Emerald Coast.

87 CENTRAL

For the evenings that call for something a little more intimate and al fresco, 87 Central Square offers a cozy wine bar experience just off Central Square, tucked between Great Southern Café and Sundog Books. The patio atmosphere feels warm and inviting without being formal, making it just as fitting for date night as it is for gathering with friends.

The extensive wine list makes it easy to try something new every visit or return to old favorites, and the global, tapas-inspired dishes are perfectly designed for sharing. It is the kind of place where conversations and laughter unfold in the open air, and the night’s pace slows down in the best possible way. Its location, so close to the other concepts, allows every guest to find something perfect right in the heart of the square.

BEYOND THE SQUARE

While the Seaside concepts feel like their own curated collection, Chef Jim Shirley Enterprises extends across South Walton with the same consistent hospitality that keeps tourists and locals alike returning for their favorites.

The Bay pairs waterfront views with sushi and Gulf-inspired dishes that turn dinner into an evening event, especially on Wednesdays and Sundays when live music fills the air. Just across Highway 331, Farm & Fire centers around wood-fired cooking and seasonal ingredients in a comfortable, elevated neighborhood setting with incredible sunset views over the bay. Downstairs, North Beach Social leans into a laid-back beach bar atmosphere where live music and sandy feet—or paws—are always welcome. Back at Seaside’s Airstream Row, The Meltdown on 30A brings a playful twist to gourmet grilled cheese that feels especially fitting after a day at the beach and is perfect for all ages.

For any readers planning their next South Walton escape, consider this your official reminder to bike into Central Square, order the shrimp and grits, say yes to the frozen cocktail, and stay for one more round. At Chef Jim Shirley Enterprises’ collection of restaurants and experiences, the best things you take home are not souvenirs, but the meals you shared and the time spent with those who matter most.

Visit ChefJimShirley.com to learn more!

Kohler returns as the exclusive kitchen and bath plumbing partner for the Kips Bay Decorator Show House in Palm Beach, marking a milestone year as the celebrated event unfolds across two homes for the first time. Throughout both residences, designers integrate Kohler’s latest innovations, including the Kohler C2 outdoor sauna and the Aquifer 4-in-1 beverage faucet, seamlessly blending craftsmanship with creative vision. From serene outdoor retreats to statement kitchens and spa-inspired baths, each space showcases the brand’s signature finishes and design versatility.

Design by River Brook Design + Build in the Kips Bay Showhouse Tiki Hut, 2026. To see more from this collaboration, visit KipsBayDecoratorShowhouse.org and follow @kbshowhouse on Instagram.

Kohler continues to push the boundaries of design excellence while supporting our goal of raising funds for more than 11,000 young people.

— NAZIRA HANDAL, KIPS BAY BOYS & GIRLS CLUB

YOUR VIEW, OUR PASSION.

E. F. San Juan’s renowned wood millwork creations are complemented by the highest quality windows and doors. Our craftsmen work seamlessly with the most trusted providers of impact-rated doors and windows, such as Weather Shield®, to create custom homes that masterfully combine security, beauty, and function. EFSANJUAN.COM

Pale Pistachio

Much like couture, beautiful works of art, or top-of-the-line furniture, fine linens are an investment in exquisite design. Once collected, they become an integral part of a home and your daily life. This soft boudoir pillow arrangement features MASCHERA, SMOCK, SAPPHIRE, CASABLANCA, and VISCAYA, quilted by E. Braun & Co., New York. These products combined are shown in a pale pistachio colorway reflecting the trends of the season.

A TABLE THAT Nurtures

Emily Maxson shares recipes designed to nourish both body and home with simple ingredients and the warmth of gathering around the table.

Aconversation with cookbook author Emily Maxson reveals a story that begins not with publishing ambitions, but with a lifelong love of food and a deeply personal journey toward healing. Raised in Medina, Minnesota, Maxson’s connection to the kitchen began early, long before she ever imagined her recipes would live on the pages of cookbooks or in other people’s homes.

“I have always loved food,” Maxson shares. “Even as a child, I enjoyed cooking and creating recipes.” After high school, she enrolled in a liberal arts college before realizing her true passion was in the culinary world. She transferred to culinary school, earning degrees in culinary arts and food and beverage management and building a career in the food industry. But in her late twenties, life took an unexpected turn when she was diagnosed with Crohn’s disease.

After bowel resection surgery, Maxson spent nearly a decade managing the condition through medications and hospital stays. Everything shifted when she discovered the Specific Carbohydrate Diet, a highly restrictive nutritional plan designed to help

manage inflammatory bowel diseases by eliminating grains, starches, lactose, refined sugars, and processed foods. Returning to the kitchen with renewed purpose, she began developing recipes that followed the diet’s strict guidelines.

“I decided to give it a try and got back into the kitchen creating recipes that followed the diet’s rigorous guidelines,” she says. The results were life-changing. After following the diet for eighteen months, Maxson healed her gut and was eventually able to reintroduce foods she once avoided. Nearly two decades later, she has remained free from medications and hospitalizations. The experience revealed something powerful: food could be both nourishment and medicine.

That realization became the foundation for her cookbooks. Maxson wanted to show that cooking at home with fresh ingredients could be both approachable and transformative. “You don’t need a life-changing diagnosis to change your life through food,” she explains. “Everyone can improve their health by cooking their own food at home.”

By CAITLYN BURRUS

Photography by BELÉN FLEMING

Her cooking philosophy reflects that belief. Maxson describes her style as healthy, simple, and grounded in quality ingredients. Fresh whole foods, herbs, and spices are the foundation of her recipes, proving that great flavor does not require complicated techniques. She also considers the needs of today’s diners, many of whom have dietary sensitivities or allergies, and often creates dishes that are naturally gluten- and dairy-free so everyone at the table can enjoy the meal.

Yet for Maxson, the heart of cooking has always been about more than the food itself. It is about connection. “As much as I love good food, enjoying time with the people around the table is the most important,” she says. Simple recipes allow her to step away from the kitchen and fully participate in the conversation and experience.

Among her many creations, one recipe holds special meaning. Her Grain-Free Apple Streusel Muffins were born in the early days of her journey with the Specific Carbohydrate Diet, when traditional baked goods were off the table. Determined to create something that would satisfy a craving for a sweet treat, she experimented with almond flour, coconut flour, applesauce, and honey. The recipe proved that healthier ingredients could still deliver comfort and flavor, and it became a turning point in her confidence with this new way of eating.

When Maxson thinks about the intersection of food and home, one word comes to mind: nurturing. “Eating a home-cooked meal makes you feel loved and protected,” she says. Those feelings trace back to her own childhood memories of meals prepared by her mother, moments that felt warm, meaningful, and comforting. It is the same atmosphere she hopes readers can create when cooking from her books.

For those opening Emily’s Fresh Kitchen for the first time, Maxson hopes the experience feels approachable from the start. In the kitchen, she wants readers to find recipes that are easy to follow and built with simple ingredients. At the table, she hopes they discover something even more meaningful, the realization that healthy food can taste just as satisfying as it makes you feel.

Entertaining, she admits, can feel intimidating, but it does not have to be complicated. Maxson recommends planning the menu in advance and choosing dishes that can be prepared ahead of time to reduce stress. Ordering dessert from a favorite local bakery or asking guests to bring a dish can also lighten the load. Even something as simple as setting the table the day before can make hosting feel more manageable. Most importantly, she reminds hosts to relax. Guests are grateful simply to be invited and to spend time together.

Today, seeing her recipes come to life in kitchens beyond her own remains a surreal experience. “I am grateful that a difficult time in my life could be turned into something good for others,” Maxson says.

Through Emily’s Fresh Kitchen, that difficult chapter has become a generous invitation for home cooks everywhere to gather, cook simply, and rediscover the joys of sharing a meal made with care.

For more information or to purchase a cookbook, visit EmilysFreshKitchen.com and follow @emilysfreshkitchen on Instagram.

Kale and Cashew Salad with Maple Tahini Dressing

I have been eating this Kale and Cashew Salad with Maple Tahini Dressing on repeat lately. I love the crunch from the kale, cabbage and cashews, and the punch of flavor from the mint, cilantro and Serrano pepper. The creamy maple tahini dressing ties all of the flavors and textures together nicely. It is my new favorite salad.

Ingredients:

• 3 cups kale, chopped

• 3 cups cabbage, chopped

• 1/4 cup fresh mint, chopped

• 1/4 cup fresh cilantro, chopped

• 4 green onions, chopped

• 1 TBSP minced serrano, seeds removed

• 1 cup dry roasted cashews, chopped

• Maple Tahini Dressing below

Directions:

• Place the kale, cabbage, mint, cilantro, green onions and Serrano in a large salad bowl.

• Toss well, ensuring the minced Serrano is distributed evenly to spread out the heat.

• Add the chopped cashews and toss again.

• Add the Maple Tahini Dressing to taste and toss well.

Maple Tahini Dressing

Ingredients:

• 2 Tablespoons tahini

• 2 Tablespoons maple syrup

• 1/2 teaspoon minced garlic

• 1 Tablespoon tamari

• 4 teaspoons fresh lime juice

• 1/4 cup olive oil

• 3-4 Tablespoons of cold water

Directions:

• Place tahini, maple syrup, minced garlic, tamari and lime juice in a mini food processor and blend well.

• With the food processor running, slowly add the olive oil until combined.

• Gradually add cold water until you achieve the desired consistency.

• Store in an airtight container in the refrigerator for up to 5 days.

Coconut Yogurt Chia Pudding

Dairy-Free, Gluten-Free, Grain-Free, Paleo, Vegan

PREP: 5 minutes | COOK: 0 minutes | TOTAL: 5 minutes | SERVES: 4

One of the many perks of visiting my daughter in Los Angeles is going to Erewhon Market, an upscale supermarket featuring the latest in health food trends at an upscale price. I love to see what they are serving in their hot bar and take out section for inspiration, and I enjoy looking for new ingredients I haven’t seen before. One morning when my daughter and I walked there for breakfast, we got the Coconut Yogurt Chia Pudding. It was so delicious that I had to recreate it at home. My homemade version has been my go-to breakfast ever since. For the coconut yogurt, I like the brands Cocojune and Culina.

Green Blender Juice

Dairy-Free, Gluten-Free, Grain-Free, Paleo, SCD, Vegan

PREP: 5 minutes | COOK: 0 minutes | TOTAL: 5 minutes | SERVES: 2

When I am craving a green juice, but I don’t want to pull out my juicer, I make this Green Blender Juice. It is easy to make and requires less clean up than my juicer. This simple juice is refreshing and delicious. This method also has the added benefit of retaining the fiber from the fruits and vegetables.

Ingredients:

• 1/2 cup water

• 2 oranges, peeled

• 1 cup peeled and chopped cucumber

• 1 1/2 cups chopped kale

• 1 1/2 cups spinach

• 1/2 cup broccoli

Directions:

• Place the water and 2 oranges in a high speed blender and blend until combined.

• Add the remaining ingredients and blend until smooth.

• Pour into glasses and serve.

Ingredients:

• 16 oz. plain coconut yogurt

• 1 cup almond or coconut milk

• 1/2 cup chia seeds

• 3 Tablespoons maple syrup

• 1/2 teaspoon vanilla

• Fresh berries

• Raw cacao nibs

Directions:

• Place the yogurt, almond or coconut milk, chia seeds, maple syrup and vanilla in a large glass jar.

• Mix until thoroughly combined and chia seeds are not clumped together.

• Cover and place in the refrigerator for 4 hours or overnight.

• Once the pudding has thickened, scoop a serving into a bowl.

• Top with fresh berries and raw cacao nibs.

• Coconut Yogurt Chia Pudding can be stored in an airtight container for up to 5 days in the refrigerator.

Northeast Prep

While the coast and time spent near the water continue to ground Noah, this season the clothing brand is leaning into moments of joy found in downtime, respite at home, and unstructured time with friends and family. This looks like lawn games, bird watching, cooking, listening to music, and tending the garden. Building on the idea of a “Return to Analog,” these activities intentionally pull us out of the digital world.

Noah is focused on exploring the space between the coast and home, and how that space resonates with them emotionally as a brand. See the entire collection at NoahNY.com.

FROM MEXICO CITY TO MICHELIN STARS

CHEF ENRIQUE OLVERA’S LATEST COOKBOOK

e fed me ants in Mexico City, grasshoppers in London, and some very particular corn husks in Los Angeles.

But I never expected Mexico’s first two-Michelin-starred chef and patron of its most internationally awarded restaurant to so proudly dish up a perfect taco.

But here was Enrique Olvera, five thousand miles from his Mexico City flagship restaurant Pujol, at El Pastor, the UK’s most authentic Mexican

restaurant, serving wonderful Sinaloa cod tacos to enthusiastic diners who had sold out the tables for his one-night takeover.

It turned out, when we had the chance to sit down for our first chat in a decade, that tacos are closer to the heart of the godfather of modern Mexican cooking than I ever realized. And now, in his latest book, he has made it his mission to teach the rest of us how to properly prepare this essential staple of his native cuisine.

BY ANTHEA GERRIE | PHOTOGRAPHY BY ARACELI PAZ

Central Pacific-inspired fare at

“WHILE THE AUTHENTIC PREDOMINATES IN THIS COLORFUL BOOK, THE RECIPES ARE ANYTHING BUT ORDINARY.”

have always loved tacos, but it took me more than a decade after opening Pujol to start experimenting, taking a deep dive into what made the best ones great,” he admits.

Sunny Days, Taco Nights has a cover redolent of tequila sunrises and Mexican beach sunsets, a seductive motif which is intentional. “I wanted to make a cookbook people would actually use,” he explains. “I felt nobody was cooking from my first book, which was more like a catalog of Pujol dishes, so it became a necessity.”

While the authentic predominates in this colorful book, the recipes are anything but ordinary. Think, for example, Korean tacos: “We Chilangos of Mexico City embrace Korean cuisine,” Chef Olvera enthuses about Asian-flavoured pork ribs wrapped in lettuce leaves instead of tortillas. Then there are the filet mignon tacos popular in Mexican bullrings and, not for the faint-hearted, clam tostadas with chicatana ants. “It’s surf and turf, but instead of meat, we use insects,” he laughs, praising the umami quality of this homegrown “turf.”

Fine dining influences have also crept in through the avocado flautas, which were Pujol’s first nod toward the taco, an elegant dish of seasoned shrimp wrapped in sliced avocado on a bed of cilantroinfused oil, and a corn taco packed with the sea bass tataki inspired by travels in Japan and pineapple puree.

Olvera, who now presides over an international restaurant empire, has come full circle since shocking his parents by choosing the kitchen over the corridors of learning. “I was always more interested in things that I could make than things I could think of,” he says. “I couldn’t imagine wanting to be a lawyer or a doctor, and in high school, I realized cooking could be a career.”

Despite being raised on steak-and-potato dinners in a home where Mexican food was seen mainly as a treat to eat out at a market, it did not take Olvera long to realize that the USA was not where his future lay. “I stayed for only four months in the Chicago restaurant I worked at after graduation. I missed Mexico and my friends, and after four years, I was ready to go back.”

He recalls, “A friend of my father’s wanted to open a restaurant with me, but it didn’t happen because he miscalculated how much money was needed. I was looking for my own place when another friend of my dad’s wanted to partner in a huge space. I said, ‘I’m twenty-four, I can’t run a restaurant that big,’ so we found a smaller location and opened Pujol in 2000.”

He continues, “After a few months, my parents accepted the idea. My dad said, ‘You can do whatever you want, but I want you to have a bachelor’s degree.’” He ended up at the Culinary Institute of America, one of the few cooking schools with a bachelor’s program. “There were two thousand other crazy people like me, and it was a great experience. It was peak time for fine dining in New York, with Thomas Keller and all these other great names. But no one at the school was there with a view to being a famous chef; we were just there because we loved cooking.”

The original offering harnessed high-class western ingredients, such as foie gras and lobster. “But it turned out that even in upscale Polanco, people didn’t want seafood with beurre blanc; they wanted tacos, and all the taquerias were packed,” Olvera says. “There was one Mexican fine dining chef, but he was a crazy man, and his restaurant closed down; the other fine dining restaurants were franchises, like Maxim’s. Pujol evolved with a lot of mistakes, but in our fourth year we started to understand what our clients wanted: Mexican ingredients and Mexican technique, refined and polished.”

The native fare Olvera served in his original tiny, dark, rustic room was always innovative, with a famous appetizer of baby corn on the cob served with a mayo seasoned with coffee, chili, and those chicatana ants. Thanks to its elegant service and unexpected treats for the palate, Pujol put Mexico on the map as an international dining destination.

The restaurant made it onto the World’s 50 Best Restaurants list in 2011, the year the awards were launched, and became a fixture, ranking fifth in the world in 2022. Meanwhile, the Casamata empire, whose success Pujol founded, has grown to include wildly popular eateries in Los Angeles and New York as well as throughout Mexico.

As the most visible of awarded Latin American chefs in the decade before Michelin sent its inspectors to Mexico, Olvera traveled widely, gaining inspiration—but then sharply edited his ideas. “All those trips helped me to find my own style of cooking. The more I traveled, the more I realized I needed to stop doing what everyone else was doing in the fine dining world. It made no sense in Mexico, where we have our own strong culinary tradition.”

he new Pujol expanded from the tiny room with just forty-eight covers into a nearby former kitchen showroom, by which time Olvera had already opened his New York flagship, Cosme, as well as a popular string of sandwich shops in five Mexican locations. The highly acclaimed Damian was designed to be a West Coast twin of the sophisticated Cosme, and draws visitors to its almost hidden warehouse on the edge of LA’s Arts District, close to his casual taqueria, Ditroit.

But Olvera particularly loves his New York taqueria, which properly showcases the ancient varieties of corn that have been Mexico’s agricultural heritage for centuries, and he scrupulously nixtamalizes them (the lime-washing technique essential for an authentic tortilla) and grinds them in his own mill. “We’re interested in the taste of the corn itself, so we only make tortillas with corn from the region whose cuisine we’re showcasing,” he explains. “We normally use three varietals at the same time.” Although he once eschewed flour tortillas, he specifies them for the Sinaloa cod taco featured in the cookbook, “because the northern states of Mexico have wheat instead of corn because of the climate, and they make super flour tortillas, while in Jalisco they make a beautiful tortilla by combining wheat and corn together.”

“I THINK WE CAN BE PLAYFUL AS WELL AS SERIOUS ... IN THE KITCHEN.”

erhaps the one recipe that best sums up Olvera’s multi-faceted approach to cooking is a simple taco of green beans wrapped with a perfectly poached egg yolk. It started as a childhood memory: “My mother used to make scrambled eggs with green beans, which we piled onto a tortilla at home.” This dish was elevated to what could be considered a preposterously fancy version at Pujol, with “haricots verts paired with Hollandaise sauce,” before being simplified for the new book, but Olvera makes no apologies for the Frenchified version he enjoyed creating. “I’m not making a case that Hollandaise will ever be Mexican, but I think we can be playful as well as serious, and a taco is the most playful vehicle we have in the kitchen.”

Sunny Days, Taco Nights is published by Phaidon. It is now available for purchase! Visit Phaidon.com to learn more or follow Chef Enrique Olvera on Instagram @enriqueolveraf.

AVA Coconut Grove offers a brunch experience that blends classic favorites with Mediterranean-inspired touches. Guests can enjoy an à la carte menu or a three-course prix fixe brunch featuring hummus, spanakopita, a Greek omelette, and sweet treats like gelato, melópita, and baklavá. Beverage packages range from mimosas and sparkling rosé to Imperial Champagne, giving diners the perfect way to sip, savor, and linger.

For more information or to view the full menu, visit AvaMediterrAegean.com and follow @avacocounutgrove on Instagram.

by JORDAN STAGGS

Photography courtesy of WATERHOUSE PROVISIONS

It’s All About

APÉRO

30A’S CAVIAR CAVALIER

Apéro (short for apéritif):

“A beloved French, early-evening social ritual involving alcoholic drinks (wine, cocktails) and light snacks like nuts, olives, or charcuterie. It acts as a bridge between work and dinner, focusing on socializing and relaxing, typically lasting one to three hours.”

Elle Feldman knows apéro. She also knows that fine food and wine are like a performance. A native of Milwaukee, Wisconsin, she grew up loving musical theater and attended the Webster College Conservatory before finishing her bachelor’s degree in Communications at Alverno College. While performing gigs in New York and Chicago in her twenties, she also took a position as a flight attendant for American Airlines, where her love of wine and caviar grew from learning about and serving the high-end selections to her first-class and businessclass passengers. Now, as the owner of Good Clean Wine and Waterhouse Provisions wine bar on Scenic Highway 30-A in Northwest Florida, Feldman is using her expertise in wine, food, and performance to host tastings and events, introduce novices to the world of fine caviar, and share her knowledge and travels through her social media channels.

“After leaving the theater world, I knew I wanted to build something of my own,” she shares. “My interest in wine began during my time at American Airlines, where I was exposed to exceptional hospitality and thoughtful service. That experience shaped everything I do today, from Good Clean Wine to my work as a caviar sommelier. I fell in love with the ritual of wine, the elegance of presentation, and the way food and beverage bring people together.”

We caught up with Feldman after a recent caviar tasting at Waterhouse Provisions to chat more about her professional culinary journey and what it takes to become a caviar sommelier.

VIE: You spent time as a flight attendant in your twenties. What did that teach you about serving wine and caviar?

Elle Feldman: American Airlines had extensive wine-and-caviar service training, especially for premium cabins. I worked primarily in the First and Business Class galley, where I prepared and presented all food and beverages. That’s where I was first exposed to fine wines from around the world.

We served multi-course meals with classic accompaniments, including traditional caviar service with blini, crème fraîche, chopped egg, and chilled sparkling wine. It was refined, ceremonial, and beautiful. The early exposure made wine and caviar feel approachable to me rather than intimidating.

During long layovers in California, I began visiting Napa and Sonoma. I grew curious about grape varieties, regions, and winemaking styles. I started exploring and tasting wines more intentionally, then began sharing them with friends and clients. Over time, I became the person people turned to for wine recommendations because I was making wine feel welcoming.

I continue to lead with this philosophy: wine is for everyone, is fun, and should not feel snobby.

“I continue to lead with this philosophy: wine is for everyone, is fun, and should not feel snobby.”

VIE: When was Good Clean Wine founded, and what inspired you and your business partner to create your own wine?

EF: I co-founded Good Clean Wine in 2018 while co-owning a clean beauty spa called Good Skin Day. Many of our clients were interested in thoughtful, ingredient-conscious lifestyles, and I saw an opportunity to bring that same intentionality into wine.

The goal was simple: create sustainably made, transparent wines that felt approachable for modern consumers, especially those who loved wellness and beauty but didn’t want to navigate complicated wine terminology.

The brand launched in November 2019 with Good Clean Red and Good Clean White, and it helped me discover my voice in hospitality. Presently, I am

the sole owner, and I continue to focus on making wine and caviar feel elegant, fun, and accessible.

VIE: Let’s talk caviar! When were you first introduced to caviar, and what do you love about it?

EF: I was first introduced to caviar during my First Class service training with American Airlines. I was in my early twenties. I learned how to present caviar traditionally: chilled, beautifully garnished, served with intention, and paired with Champagne.

What I love most about caviar is the ritual. It’s served on ice. It invites you to slow down. It can be a small apéro bite or an entire meal experience. It pairs effortlessly with sparkling wine. It’s refined without being complicated.

Caviar is about texture, balance, and personal preference. There’s no “right” favorite. My advice is to eat the type of caviar you enjoy and don’t worry about brands and types.

VIE: How did you decide to become a caviar sommelier?

EF: I’m a Level 1 Sommelier with the Court of Master Sommeliers and WSET, and I’ve always loved pairing wine with small bites and curating apéro-style experiences.

While traveling in France, I became more curious about caviar and wanted a deeper understanding of sourcing, production, and service. I enrolled in a certified caviar sommelier program and completed the coursework online. The program included eleven modules, exams after each unit, a comprehensive final exam, and presentation requirements.

It was rigorous and deeply educational. It gave me the confidence to speak about and serve caviar at a professional level, from varieties to service traditions to thoughtful pairings.

VIE: You recently visited some caviar farms abroad. What can you tell us about those?

EF: I visited two farms in France, one in the Loire Valley and one in Bordeaux. Both were extraordinary and deeply committed to sustainability and quality.

What stood out most is that preference is personal. Some caviars are more delicate, others more structured. Some are nutty, others creamy or mineral-driven. Price and origin don’t automatically determine your favorite; your palate does.

I personally gravitate toward Osetra for its texture and elegant finish.

VIE : Why does Champagne pair perfectly with caviar? And why do caviar tastings include vodka?

EF: Caviar is briny, creamy, and textural. Sparkling wine is high in acidity, crisp, and effervescent. The contrast works beautifully: acidity refreshes the

palate, and fine bubbles enhance the texture of each bite. Champagne and caviar share a mineral quality that feels seamless together.

Vodka, traditionally served chilled, is a classic pairing because it is neutral and clean. It highlights texture without competing with flavor. If you want to focus on flavor complexity, choose sparkling wine. If you want to focus on texture and purity, choose vodka. Personally, I love beginning with a small pour of chilled vodka to awaken the palate, then I move to sparkling wine for the rest of the experience.

VIE: Describe your perfect meal. What are you eating and drinking, and from where?

EF: My perfect meal begins with a glass of rosé sparkling wine at my favorite restaurant in Alsace, JY’s. I love his multi-course tasting menu with thoughtful wine pairings, which includes some surprises along the way. The presentation of the food, unexpected amuse-bouche, beautiful bread with olive oil from Portugal, and courses that end with several sweet treats. I’ll always end with a digestif, typically a little glass of limoncello.

However, I’m always fine with great wine, fries, and chocolate!

“It’s all about apéro, gathering, tasting, and enjoying beautifully simple moments.”

VIE: You wear a lot of hats! Entrepreneur, hostess, sommelier, esthetician—how do you keep up with it all?

EF: I keep an old-school written calendar and respond to texts, emails, and DMs quickly. I try to complete as much as I can early in the day and then stop work when it’s time to rest. My work, life interests, and hobbies overlap. Wine, hospitality, travel, and events all energize me. I love any opportunity to learn, create, and evolve. I prioritize balance through movement, family time, and moments of quiet. It takes intentional effort.

VIE: Tell us about Waterhouse Provisions! When did it open? What’s your favorite part about what you do there?

EF: Waterhouse Provisions opened in 2021 and is a wine, beer, and coffee bar on Scenic Highway 30-A that my husband Jon runs. I handle marketing and events. Jon is also a sommelier, and together we curate a thoughtful selection of wine, beer, and food focused on small, boutique producers whenever possible. It’s a community space. We listen closely to our guests and build the menu around both our favorites and theirs.

VIE: What’s coming up at Waterhouse for spring and summer 2026?

EF: We’ll continue offering wine, beer, coffee, and pizza, along with monthly ticketed tasting events. We’re also hosting curated caviar and sparkling wine pop-ups during live music evenings on the patio. Guests will be able to pre-order caviar service for those events. It’s all about apéro, gathering, tasting, and enjoying beautifully simple moments.

LIVE MUSIC AND CAVIAR POP - UP SCHEDULE

Open to the public, no ticket or reservation necessary.

March 26: Music by Cade Pierce, 6–8 p.m.

April 10: Music by Brent Shaw, 5–7 p.m.

April 23: Music by Max McCann, 5–7 p.m.

May 21: Music by Max McCann, 5–7 p.m.

TICKETED TASTING EVENTS

April 9: Secrets of the Sauce: An Italian Pasta & Wine Experience – $120 pp, 6–8 p.m.

May 14: Eat Like a Queen: Sip & Taste the favorites of 8 Queens from Cleopatra to Queen Elizabeth II – $120 pp, 6–8pm

June 4: Silk & Sauvignon: Learn the art of French Scarf Tying while sipping wine. – $120 pp, 6–8pm

July 16: Poor Man’s Dinner: Peasant Dishes that became luxury paired with wine – $120 pp, 6–8pm

September 3: L’Art du Beurre: A French Butter & Wine Tasting Ritual of Food, Wine & the Art of Living Well – $120 pp, 6–8pm

October 8: French Girl Dinner: Chic, beautiful French bites and sips – $120 pp, 6–8pm

SUNSET

YOGA with JACKIE WALSH

April 30: $45 pp, 6–8pm

Visit WaterhouseProvisions.com, GoodCleanWine.com, and @sipwithelle on Instagram and TikTok to learn more.

LOVING ON PEOPLE FIRST

BUILDING COMMUNITY THROUGH HOSPITALITY, CULTURE, AND CONNECTION

FOR WILCO HOSPITALITY FOUNDER WILL HAVER, HOSPITALITY HAS NEVER BEEN A TACTIC OR A TREND. IT IS INSTINCT.

“Iwas born with hospitality in my heart,” Haver says. Long before he opened his own restaurant, he recognized that he loved entertaining and serving people. In college, at the University of Montevallo, he started his first restaurant job, and that early inclination sharpened into certainty. “A light bulb went off,” he recalls. “Restaurants, and especially hospitality, really fed my soul.” He fell in love with the teamwork, the fast pace, and what he describes as the rush of performing for guests night after night.

After five years in the industry, Haver knew he wanted to open his own place. He admits he moved faster than he should have, learning lessons the hard way. That early humility would later shape the measured, culture-first approach that defines Wilco Hospitality today, as well as its two cornerstone concepts, which originated in Birmingham, Alabama: Otey’s Tavern and Taco Mama.

BY CAITLYN BURRUS | PHOTOGRAPHY COURTESY OF WILCO HOSPITALITY

By the time Haver and his wife, Leigh, purchased Otey’s in 2007, the tavern already held deep roots in Crestline Village. Originally opened in 1989 as Cacky’s by Catherine Oztekin and later acquired by musician John Otey Hutchinson, the bar evolved into a lively gathering place for live music, where Hutchinson’s band, later known as The Hurlers, played most nights. As the concept grew, Otey recruited industry veteran Richard “Tight” Cheney to run the bar and later brought in Chef Rodney Davis to expand the menu, helping shape the food program that would become central to the tavern’s identity. When the Havers stepped in, they built upon that foundation, refining the experience while preserving the spirit that had made it a neighborhood fixture. Today, Otey’s is known not only for its live music but also for its award winning menu, lively events, and status as a true community hangout.

Crestline Village itself helped define the restaurant. Walkable and intimate, it carries the kind of small-town warmth where everyone knows each other. Haver describes it as having a “Cheers” type vibe, and Otey’s fits naturally within that fabric. When an opportunity arose to open a second location in the Edgewood neighborhood of Homewood, Alabama, it was not part of a master expansion plan. The fit simply felt right. Edgewood shares a similar village atmosphere, filled with residents who walk to their favorite restaurants and shops. The goal was not to duplicate Crestline, but to allow the new location to develop its own personality. Locals now affectionately refer to it as “Hoteys,” a sign that it has become part of the neighborhood in its own way.

Just minutes from Otey’s original location, Haver founded Taco Mama in 2011. The concept was inspired by his fascination with hole-in-the-wall burrito shops and taquerias, discovered through years of travel. He loved the food, the feel, and of course, the margaritas. From those experiences, he began shaping an idea, tailoring it to the available space and to the community he knew so well.

Design was central from the beginning. Haver’s mother is a well-known Birmingham interior designer, and he says that influence runs in his blood. Taco Mama was created to feel festive, vibrant, and full of life. The energy was intentionally different from Otey’s, but the underlying values and culture remained the same.

At the outset, expansion was not part of the vision. Haver had been humbled in his early career and was focused solely on creating a place people would enjoy. It was about a year into operations before he allowed himself to consider opening a second location. Even then, he was cautious. Protecting quality, performance, and intentionality mattered more than dreaming big. Growth, when it came, happened organically. Taco Mama expanded into multiple states, but Haver insists that it begins and ends with great people. Culture drives everything. “We grow through our people,” he says. Wilco Hospitality looks for high-level operators who align with their values, and expansion often follows those leaders to the communities where they want to live and work.

The process is both data-driven and instinctual. The team evaluates numbers and market viability, but they also spend time in prospective communities, eating at local restaurants, talking to residents, and

“HAVER CREDITS A TREMENDOUS GROUP OF TALENTED PEOPLE FOR THE COMPANY’S SUCCESS AND VALUES THE ABILITY TO SHAPE ITS FUTURE WITHOUT OUTSIDE PRESSURE.”

getting a genuine feel for the area. Haver calls it the “eye and feel” test. They want confidence not only in the demographics but in the spirit of the place.

As Taco Mama entered new markets, adaptability became one of its strengths. The concept appeals to a wide range of age groups and fits comfortably in a variety of settings. Whenever possible, Wilco incorporates local businesses and products, reinforcing a sense of belonging in each new city. Often, former Birmingham residents who have relocated reach out, asking for Taco Mama to come to their new home. Those connections provide both encouragement and insight.

One of the most pivotal decisions in Wilco’s growth journey was remaining independent. Haver credits a tremendous group of talented people for the company’s success and values the ability to shape its future without outside pressure. “What we do matters, but who we do it with matters most,” he says.

That philosophy extends deeply into leadership. Haver looks for people who naturally have hospitality in their souls, individuals who bring positive energy, humility, confidence, and pride in their work. Wilco hires based on character rather than skill alone. Culture, he believes, is built through relationships and reinforced through actions. The company speaks what it wants to live and strives to follow through.

Mentorship plays a significant role. Seasoned leaders invest daily in developing younger team members, and Haver takes particular pride in watching employees who began in hourly roles grow into management positions. Seeing someone work hard, earn an opportunity, and step confidently into leadership is, for him, one of the most rewarding aspects of the business. It is a cycle of pouring into others because someone once poured into you.

Both Otey’s and Taco Mama were always intended to be gathering spaces. That sense of connection was part of their foundation. Haver returns often to a simple phrase: loving on people. It captures the essence of what he believes hospitality should be. Performance is how that love is expressed. Guests respond with loyalty and support, and relationships deepen over time.

When reflecting on Wilco Hospitality’s success, Haver does not point first to the number of locations or the

markets entered. He speaks about culture and relationships. He is proud to be part of something that seeks to have a positive impact on people and hopes to continue doing so for a long time.

Looking ahead, he remains energized by the future of hospitality in the South, where warmth and welcome are woven into daily life. Wilco’s focus will remain on Otey’s and Taco Mama, though he acknowledges the possibility of new concepts in the future. For now, the approach is steady and grounded. The team will keep its head down, continue to perform at a high level, and allow growth to follow purpose. In an industry often defined by rapid scaling and fleeting trends, Wilco Hospitality’s story feels authentic. For Will Haver, hospitality is not just the business he chose, it is the calling he recognized early on, and it remains the compass guiding every next step.

For more information on Wilco Hospitality’s institutions, visit TacoMamaOnline.com and OteysTavern.com. Make sure to follow @oteystavern and @eatattacomama on Instagram.

Welcome to The House of Light, a 5,400-square-foot Modern Gable-style residence designed for the ultimate waterfront living on the Choctawhatchee Bay in Santa Rosa Beach, Florida. This unique concept home draws inspiration from Scandinavian simplicity and an abundance of natural light streaming through the ample floor-to-ceiling windows. Spacious living areas, a pool and outdoor kitchen, a private dock, and an on-site pickleball court provide year-round entertainment.

ARCHITECTURE BY

BurwellAssociates.com

(850) 687-6888

Florida Lic. AR0017641

Watch Week

Louis Vuitton unveiled a series of watches at the LVMH Watch Week. The Louis Vuitton Escale collection embarks on a new journey. Relaunched in 2024 with a refined design language and a time-only configuration, the collection now expands to embrace haute horlogerie complications with four new calibres and five new additions to the permanent collection.

Today, Louis Vuitton is turning this legendary vehicle into an extraordinary timepiece, enchanting the inner child within each of us and bringing a new dimension to this heritage.

CHURCHILL OAKS

THE HEART OF COMMUNITY

BAC K TO THE TABLE with

T H E F O O D N A N N Y

Before the perfectly scored sourdough loaves and viral recipe videos, there was just a kitchen with flour dust in the air, a mother at the counter, and a young girl watching closely.

Long before Lizi Heaps ever propped up her phone to share a recipe on social media, she was learning that food wasn’t just something you made, it was something you shared with others. Today, as the face of The Food Nanny, Heaps is bringing that same feeling to millions, one post, one cookbook, and one family dinner at a time.

For her, food has never just been about recipes. It’s about connection, tradition, and love. A community centered on simple ingredients, homemade meals, and the belief that the dinner table is the heart of family life.

Her mother, Elizabeth Edmunds, originally started The Food Nanny with a mission to bring families back to the dinner table. Like many parents, she struggled with the daily question of what to cook for dinner—something that was quality and clean, at that. She created a plan to simplify family dinners and keep everyone together at mealtime.

Her approach gained traction when she published The Food Nanny Rescues Dinner , a cookbook that introduced her meal-planning philosophy to a broader audience. The book’s popularity

eventually led to a television show of the same name on BYUtv, where Edmunds helped families organize dinner routines and rediscover the joy of home cooking. Each episode tackled a different challenge, from picky eaters to tight budgets, and the always-famous overscheduled households. Edmunds would introduce her signature “theme night” system to eliminate stress and bring consistency back to dinnertime.

After four seasons, the show had run its course. Little did they know that it would eventually have a second coming, just in a different medium. Years later, insert the youngest of seven children, Heaps, who would revive the brand in a new way when she decided to go live on Instagram. At the time, social media looked very different from what it does today. Platforms were less polished, and personality-driven content was just emerging. Even Heaps’s life looked different before stepping in front of the camera. She was a stay-at-home mom raising four children.

For Heaps, it’s impossible to pinpoint the moment she knew she loved creating food, but she recalls around age eleven realizing she had a natural ability for it. Her favorite is baking bread. At its core, The Food Nanny was rooted in the same philosophy Heaps grew up with: food is one of the most powerful ways to care for others. She says the most rewarding moment is still the simplest one, which is seeing someone’s reaction when they taste something she made with love and care.

By KATIE OGLETREE

Photography courtesy of THE FOOD NANNY

“That’s how I show my love,” she says.

“ I POUR MY H E A R T INTO IT.”

Working closely with her mother has become one of the most recognizable parts of The Food Nanny brand. Their dynamic, often equal parts playful, loving, and passionate, resonates deeply with their audience. Together, they focus on teaching people how to cook with better ingredients and simpler methods, something they both believe modern families are craving.

“I wouldn’t be here without my mom,” Heaps says. “I wouldn’t have a passion for this without her.”

The goal, then and now, is not to overwhelm families with endless dinner options. Just as Edmunds had done on her television show, they continued the idea of different categories each night. Let’s say Monday night it’s Italian, where you can focus on pastas, pizzas, and homemade sauces. Tuesday night is, of course, your Taco Tuesday soiree with tacos, burritos, or enchiladas. Wednesday night is your casual night, with burgers and sandwiches. Thursday night could be more traditional with chicken, meatloaf, or a pot roast. Friday can be left to a simple night of soups and salads, so you can be ready for a big weekend!

Travel largely influences Heaps’ cooking and creativity. Visiting different countries exposes her to new ingredients, culinary traditions, and food philosophies. She acknowledged that food is powerful and can even be the best way to spark a memory. It can instantly take you back to a specific moment in time. Her father, a pilot, often gave the family the opportunity to travel when she was growing up, an experience that helped shape her appreciation for food and culture. Even when we were discussing an interview with Heaps, she was headed to Ireland for work! She compliments many countries for being ahead of the US in cuisine. Experiencing other food cultures firsthand has helped keep the brand evolving while staying true to its roots.

One turning point that convinced the team that the brand might have lasting power came with

the introduction of Kamut, an ancient grain known for its rich flavor and nutritional benefits. It has become quite popular due to its better digestibility compared to modern wheat. It’s often used in pasta, bread, and baking as a healthier alternative. As their audience grew with this new addition, opportunities seemed to arrive naturally. They gained new partnerships, created new products, and came up with new ideas left and right. Despite the growth and recognition, Heaps says the work was and is far from easy. Running a thriving food brand means constant effort behind the scenes, from managing employees to maintaining business relationships, all while being a wife and mother. Even with the current success, there are still plenty of challenges. But she believes challenges are part of the process.

“You can’t have success without the bad parts,” she says.

What started with her mother’s belief in the power of a shared meal has grown into something far bigger than their brand ever set out to be. In a culture that often prioritizes speed and convenience, The Food Nanny offers an approachable counterpoint. For Heaps, it’s not just about teaching people how to cook, it’s about reminding them why it matters. And as long as there are families looking for connection, her kitchen and her message will always have a place at the table.

Visit TheFoodNanny.com for recipes, cooking and baking products, cookbooks, and much more.

WARM ORZO SALAD with CHICKEN

By The Food Nanny

INGREDIENTS

Dressing:

3 tablespoons olive oil

3 tablespoons fresh lemon juice

¾ teaspoon salt

Fresh ground black pepper

Pasta:

¾ cup Orzo pasta, cooked

Sautéed Chicken:

1 boneless / skinless chicken breast, chopped

2 teaspoons olive oil

2 teaspoons unsalted butter

Other Ingredients:

3 tablespoons shallot or red onion, chopped

3 tablespoons fresh dill, chopped

3 tablespoons fresh parsley, chopped

6 grape tomatoes cut in half lengthwise

¼ cup feta cheese, crumbled

½ cup pine nuts or toasted almonds, optional

1 ½ cup baby arugula

DIRECTIONS

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and fresh ground pepper. Set aside.

Cook the Orzo according to package directions. Drain. Keep warm. Set aside.

Wipe off the chicken with a wet paper towel. Chop. Sauté the chopped chicken in the olive oil and butter until cooked through, about 4 minutes. Keep warm. Set aside.

In a medium-sized bowl, add: cooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using. Mix in the warm chicken and arugula. Toss with the dressing and serve immediately.

RECIPE NOTE

Variations: Instead of chicken, use 1/2 lb. raw shrimp, cleaned, tails removed, diced. Place diced shrimp on a baking sheet and drizzle with olive oil and fresh lemon juice. Sprinkle it with coarse salt and fresh ground black pepper. Bake at 350° on the middle oven rack for 5 to 6 min. Add (optional) dried cherries or cranberries.

RED-AND-WHITE MOSTACCIOLI

INGREDIENTS

Alfredo Sauce:

½ cup 1 stick of butter

1 3-ounce package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

½ cup grated parmesan cheese

Salt & ground black pepper

Red-and-White Mostaccioli:

1 pound uncooked mostaccioli

1 26-ounce jar meatless spaghetti sauce

or 3 cups homemade sauce, divided 3 cups shredded mozzarella cheese, divided

DIRECTIONS

Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example, if you’re serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for the desired consistency.

Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

Mostaccioli:

By The Food Nanny

Preheat the oven to 350 degrees

Cook the pasta according to package directions; drain.

Spread a thin layer of spaghetti sauce in a 9x13-inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1.5 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.

Cover with aluminum foil and bake for about 30 minutes or until it is hot and bubbly.

SPEND THE DAY WITH U S O N SCENIC HIGHWAY30A!

30A General Store

30A Yellow Fly Trading Co.

Adaro Art

Anthea Le Jardin

Fiddle Haus

Frankie’s Bike Shop

Maria Heckscher Salon

Palms

Posh Polished Nail Salon by Aika

Salt Air

Sculpt Studio

Sunset Shoes & Lifestyles

The Lens Bar

The Maddie Hatter

Vivo Spa

Fusion Art Glass

A unique village-style destination awaits you as local shopkeepers carefully craft every experience, from art to apparel, gifts, beauty, fitness, and more. Shop with us, then enjoy alfresco dining next door at The Big Chill 30A!

In the heart of the Miami Design District, Le Specialita brings the elegance of Milan to South Florida with effortless sophistication, offering a refined, relaxed setting ideal for a midday escape. Reimagined by Spicy Hospitality Group, the celebrated Italian institution serves signature Milanese-style pizzas, handmade pastas, seasonal antipasti, and modern Italian specialties daily beginning at noon. The menu reflects Northern Italy’s devotion to quality ingredients and restrained technique, allowing flavors to shine while the polished interiors mirror the cosmopolitan energy of both Milan and Miami. Whether gathering for a business lunch or lingering over a beautifully blistered pizza and a glass of wine, guests are temporarily transported to the refined simplicity of Italian culinary culture in one of Miami’s most design-forward neighborhoods.

WHERE the SEA MEETS the TABLE

Culture, Craft, and Coastal Indulgence at The Cove Atlantis

For those of you who are like me, the Bahamas has always lived somewhere on my dream travel list.

It’s the kind of place you imagine long before you see it in person. I dreamed of that impossibly blue water, the warm breeze off the Atlantic, and of time slowing the moment I arrived. Experiencing it firsthand felt just as surreal as expected, but what surprised me during my stay at The Cove Atlantis was how quickly the destination’s energy carried off beyond the beach and straight into the dining scene.

Dining at The Cove is part of the experience. Evenings unfold with an effortless energy as guests drift through the resort in breezy linens and sun-kissed glows, moving from sweeping ocean views to intimate candlelit tables. The culinary scene here offers global options with a Bahamian island spirit. It invites travelers to explore different flavors and traditions without ever leaving the property.

During my stay, I spent two evenings delving into that philosophy through two of the resort’s standout restaurants, Fish by José Andrés and Paranza. Located just steps from one another but worlds apart in atmosphere, the restaurants offer two distinct perspectives on coastal cuisine. One feels vibrant, breezy, and globally inspired. The other leans intimate, romantic, and unmistakably European. Together, they reveal something deeper about dining at The Cove. Through different cultural lenses, both restaurants celebrate fresh ingredients, thoughtful techniques, and the simple joy of gathering around the table with family and friends.

By CAITLYN BURRUS Photography courtesy of ATLANTIS

Coastal Luxury at Fish

Fish feels like the ocean translated into mood and flavor. The lighting is dim but golden, with white tablecloths glowing softly against textured walls and blue accents. The room hums with a bohemian energy, with movement throughout the dining room as servers glide between tables and cocktails shimmer under the lights. The atmosphere is polished, but remains easy and unhurried. Guests arrive in resort chic, flowing dresses and tailored separates, embodying the effortless elegance of island evenings.

The menu is a love letter to the sea, guided by fire-roasted local ingredients and a worldly flair. We began with a dish I was nervous about, but pleasantly surprised by: the conch salad ceviche. It was citrus-forward and bright, capturing the freshness of the Bahamas in a single bite. Then came the famed José cheddar biscuits, which were soft, savory, and so comforting. They are iconic for a reason, and arrive warm and fragrant, then disappear from the table almost instantly.

The true standout of the evening was the sautéed shrimp mojo negro, known for its bold black garlic and velvety, rich texture. Smoky and slightly spiced with layers of flavor, it was the kind of appetizer that commands your taste buds.

A salt air margarita arrived, topped with a delicate foam like that off the sea. An avocado, goat cheese, and mojo verde salad offered earthy herbs before the Bahamian lobster arrived, tossed with radish, beets, and carrot slaw in a light lemon dressing. The Nassau grouper was so fresh, it’s easy to imagine it swimming the waters just beyond the resort, while a coffee-rubbed churrasco flap steak finished with brown butter passionfruit sauce added an unexpected twist to the evening’s menu.

The Argentine-style grill kitchen and Josper charcoal oven drive the experience at Fish. Fire and smoke shape much of the flavor here, bringing depth to seafood-driven dishes. But what elevates Fish beyond its menu is the people guiding the experience. Manager Chantell Saunders moves through the dining room with warmth and precision, creating a welcoming atmosphere throughout the evening.

Sous Chef Marino Cartwright stopped by our table during dinner, offering insight into the kitchen and adding an extra layer of connection to the meal. Sommelier Luigi Coco curated our wine for the evening, selecting a Quintaluna 2018 from Spain that paired beautifully with the seafoodfocused menu. Coco spent the first twenty years of his life in Italy, then lived eight years in London, and eventually made his way to the Bahamas. When he speaks about wine, storytelling is always at the forefront. He truly transformed our dinner into a memorable experience.

An Italian Evening at Paranza Paranza offers a completely different mood from Fish’s ocean-centric, airy atmosphere. The space is dimly lit and

deeper in tone, trading crisp white tablecloths for wood tables and a distinctly European sensibility. Dining here feels intimate, almost as if you have stepped into a quaint restaurant tucked along a cobblestone street somewhere in Italy.

Misticanza, a salad of mixed lettuces, picked herbs, robiola crostino, and white balsamic, made a light, herbaceous start to the evening. The grilled octopus followed, with potatoes, pancetta, Taggiasca olives, and rosemary vinaigrette, bringing a savory Mediterranean vibe to the table.

Then came the pasta courses, which quickly became our favorite part of the meal. Rigatoni was folded into wild mushroom ragù with black truffle, parmigiano, and rosemary oil. We also had ravioli filled with buffalo mozzarella, served in a bright tomato coulis, finished with basil pesto and parmigiano. Each dish featured simple ingredients and traditional techniques, and it seems like a no-brainer that these are two of the best-selling dishes on the menu.

Espresso martinis closed the evening, smooth and indulgent, encouraging us to linger at the table a little longer.

Service at Paranza carries a more formal structure

but remains incredibly inviting. The staff maintains a relaxed, hospitable attitude that makes the experience feel personal rather than rigid. After dinner, the general manager, Luciano Saladino, graciously sat with me for nearly thirty minutes, sharing stories of hospitality and discussing the restaurant’s philosophy. It turned out he and Luigi Coco share the same hometown, making it even more memorable to see the same sommelier guiding our wine experience across both evenings.

The Art of Dining at The Cove

What stood out most across both nights was the intentionality. The freshness of the ingredients, the relaxed yet polished pacing, and the way the resort lets you explore different culinary traditions without ever leaving the property.

Part of the larger Atlantis

offers everything from family-friendly beaches to sophisticated design, fine dining, and an adults-only pool and cabanas.

At Fish, Spain and the Caribbean meet through citrus, seafood, and wood-fired accents. At Paranza, Italy’s traditions unfold through truffles, handmade pastas, and candlelit conversation. The two experiences feel distinct yet connected, shaped by the people who bring the restaurants to life each evening at this incredible island resort. The Cove invites guests to turn their table into a passport and experience food as an expression of place, culture, and craftsmanship, all surrounded by one of the most beautiful coastal settings in the world. And the journey is delicious.

For more information on Fish, visit AtlantisBahamas. com/dining/finedining/fish-by-jose-andres. For more information on Paranza, visit ParanzaBahamas.com.

The ninth edition of Miami Concours returned to the Miami Design District February 13–15, 2026, transforming the neighborhood into a three-day celebration of automotive mastery at the intersection of art, fashion, design, and innovation. Collectors, designers, and enthusiasts all gathered to experience a curated selection of significant post-war automobiles alongside pioneering contemporary hypercars. Miami Concours continues to evolve beyond a traditional exhibition into a refined cultural platform where engineering, heritage, and modern luxury are one.

To see more from Miami Concours, visit MiamiConcours.com and follow @miamiconcours on Instagram.

Each year, Miami Concours evolves to offer something extraordinary. From rare car displays to interactive showcases, it celebrates the passion and artistry that drive us forward.

—BRETT DAVID, CEO OF PRESTIGE IMPORTS AND CO-FOUNDER OF THE CONCOURS GROUP

Dining on Cloud Nine

By Katie Ogletree

Photography courtesy of

The Restaurant People

Perched high above the shoreline, Nubé invites guests to experience Fort Lauderdale from a vantage point that feels as though it floats somewhere between the ocean and the sky.

his rooftop destination has captivated guests with its sweeping views and blend of atmosphere, design, and cuisine, creating a uniquely immersive experience by the Atlantic.

From the start, the vision behind Nubé was clear: create something elevated, in every sense of the word. The team at The Restaurant People set out to design a destination where the setting itself would be as compelling as the menu and where guests arrive not just to dine, but to take in panoramic views of the ocean and the city skyline. Once the rooftop location revealed its full potential, the concept naturally followed. The name “Nubé,” derived from the Spanish word for cloud, became a fitting reflection of the restaurant’s perspective, both literal and experiential.

Nubé entered the scene in April 2024 with the weight of The Restaurant People’s nearly three decades of hospitality experience behind it. Founded in 1997 in Fort Lauderdale, the group has played a defining role in shaping the city’s modern dining and nightlife culture, developing more than seventy concepts that range from energetic waterfront restaurants to design-forward social hubs. Led by partners Tim Petrillo, Peter Boulukos, and Alan Hooper, the company has built its reputation on a highly integrated approach. It’s where location, design, and culinary direction are conceived in

In a city celebrated for its waterfront dining, Nubé nevertheless offers a refreshing shift in perspective. Sitting twenty-six floors up—the highest rooftop bar on Fort Lauderdale Beach—it trades the sandy shoreline for sheer altitude.

tandem rather than as separate elements. That philosophy is evident in Nubé, which follows a familiar yet ever-evolving menu and event offerings, building an experience-driven concept around a standout setting and creating a space that sets the stage for great food.

In a city celebrated for its waterfront dining, Nubé nevertheless offers a refreshing shift in perspective. Sitting twenty-six floors up—the highest rooftop bar on Fort Lauderdale Beach—it trades the sandy shoreline for sheer altitude. The result is an environment where you can watch sunsets stretch across the horizon, and the energy of the city feels both vibrant and distant. It’s this balance, between escape and engagement, that helps define Nubé’s place within the local dining and nightlife scene.

That sense of place is paired with a broader industry shift that Nubé fully embraces: the move toward experience-driven hospitality. Here, dining extends into evening tones, set by DJs, themed events, and curated moments that feel exclusive yet sharable. The menu reflects that same philosophy, with fresh, coastal-inspired plates meant for the table rather than the individual. Presentation plays a key role, with dishes and cocktails crafted to be as visually striking as they are flavorful.

The cocktail program, in particular, embodies the restaurant’s sky-high identity. The signature Nubé cocktail arrives in a swirl of dry ice, creating a cloud-like effect that drifts around the glass. It’s a playful nod to the concept’s celestial roots. Made with cucumber jalapeño-infused tequila, citrus, watermelon, and a light sea-salt foam, it’s refreshing and theatrical. Similarly, the “Caviar in the Clouds” dish captures the restaurant’s ethos in a single presentation: indulgent caviar paired with airy manchego foam, served on a mirrored tray that reflects the sky above.

Still, everything ties back to the core identity: sky, clouds, and the feeling of being suspended above it all.

espite these creative flourishes, the culinary approach remains all about accessibility, aiming to offer something for everyone.

The kitchen strikes a careful balance between innovation and familiarity, building dishes around recognizable flavors while elevating them through technique and presentation. The menu feels exciting without becoming intimidating to the customer, perfectly aligned with the restaurant’s social, open atmosphere.

Staying fresh in a fast-moving hospitality landscape requires constant evolution, and Nubé approaches this through both programming and menu development. Seasonal ingredients, global influences, and team collaboration all play a role, while events, like full moon celebrations and other themed experiences, keep the experience dynamic.

Tim Petrillo, Co-founder/CEO of

Still, everything ties back to the core identity: sky, clouds, and the feeling of being suspended above it all.

Visit NubeRooftop.com to learn more or make a reservation and TheRestaurantPeople.com to see the group’s other concepts.

Southern Coastal Offerings

Timed to the moment, Vue on 30a is one of South Walton, Florida’s most iconic restaurants. Its new sunset menus reflect a thoughtful evolution of the restaurant’s culinary program, designed to match the way guests dine as seasons shift, from lunch overlooking the water to evenings centered around sunset and time with friends. Each evening, Executive Chef Chris Mayhue will highlight select menu items as ideal pairings for the exact moment the sun sets, complemented by The Sunset Flight, curated cocktails inspired by the changing colors of the Gulf sky.

ThankYou for An other Beautiful

CVHN would like to thank the incredible sponsors, friends, staff, and volunteers who helped make this a wonderful, record-breaking fundraiser event! Thanks to your support, we can continue caring for the health and wellness of children across our area, changing lives one smile at a time.

Please Save the Date for SOIRÉE ON THE BAY ACT VI March 12 & 13, 2027

Learn more or donate anytime at CVHNKids.org.

Inspirations

IMAGINE MORE

Tokyo’s Michelin-starred artistry arrives stateside with KARYU, the US debut of Oniku Karyu, created in partnership with Spicy Hospitality Group and led by Chef Haruka Katayanagi’s team of proteges from Japan. This intimate twelve-seat omakase experience in the Miami Design District honors the timeless tradition of wagyu kaiseki, where seasonality, precision, and balance guide a multi-course journey. At KARYU, wagyu is treated as a philosophy, with Tajimaguro cattle sourced exclusively from Ueda Chikusan, a family-run ranch in Hyogo Prefecture, making KARYU the only restaurant in the United States to feature wagyu from this esteemed farm. From delicate nikusui broth and an elevated chateaubriand to traditional sukiyaki and seasonal kakigori, each course reflects both heritage and innovation, complemented by a crafted sake and wine program designed to enhance the depth and nuance of richly marbled beef.

Designed by Rockwell Group, the space blends white oak, cedar-inspired millwork, indigo textiles, and terrazzo floors in a sophisticated material palette that captures wabi-sabi sensibility while embracing Miami’s contemporary cultural energy, resulting in a transportive dining experience defined by artistry and omotenashi.

What If You Just Fed the Ducks?

By Meghan Ryan Asbury

We have a painting of ducks hanging in the corner of our little living room. My mother-in-law found it when my husband first moved in, so it was there before I entered the picture. But it’s one of my favorite pieces in our house.

I cherish it because it reminds me of a story my aunt told me right after my college graduation. That time of life is one of the most vulnerable. If you’re there, you are feeling it now: the mix of fear and excitement for what’s ahead. The possibilities are both endless and paralyzing.

Even over a decade removed, I find myself in seasons where I feel similar things. At the time, I felt stuck. I didn’t know what I was doing with my life. The reality of officially entering “the real world” scared me.

Regardless of your age or season of life, do you ever have those days (or maybe weeks or months) where you don’t know where God is or what the heck He is doing? But instead of bringing it to the Lord, you just get busy? Then you let it all pile up, and it gets harder and harder, until you feel like giving up.

It’s almost like we avoid dealing with our junk because we are afraid of what God will say or do. We think it’s easier to ignore our mess than deal with it. So, what do we do? We numb the uncertainty by trying hard to do it all ourselves.

One day, I shared some of this with my aunt, and that’s when she told me about her post-grad experience. In her mid-twenties, she had to move back home temporarily between jobs. Defeated, embarrassed, and lost, she had no idea what to do next. And she felt too beaten down to put herself out there again.

This is a spot many of us have found ourselves in at one point or another.

But my no-nonsense, Boston, Irish-Catholic grandpa told her she couldn’t sit around all day and that she needed to go apply for jobs. So, every day she would get dressed, take her briefcase, and tell her dad she was going to various interviews. Instead of résumés in her briefcase, there was just a loaf of bread. She would sneak away to the park all day and sit on a bench to feed the ducks. Then she would come home, pretending she had spent all day job-hunting.

Part of me still laughs as I imagine this happening. But, often this is how I feel: lost on what I want to do, defeated because I can’t figure it out, and too exhausted to face it at all.

“But, often this is how I feel: lost on what I want to do, defeated because I can’t figure it out, and too exhausted to face it at all.”

Eventually, my grandpa got suspicious of her daily outings. One day, he wrestled her briefcase away from her while she was on her way out the door. Opening it, he was so confused to find a loaf of bread, and she looked at him, tears in her eyes, and told him what she had been doing.

She feared he would be upset or disappointed in her. He was the type of man who worked hard and didn’t make excuses.

To her surprise, he laughed, saying he had wondered where all the bread was going. Then he said, “Let me get my coat,” and that day they went and fed the ducks together.

I still get a little emotional thinking about this story. Not just because I knew my grandfather and it makes me miss him, but because something about his response reminds me how our Heavenly Father sees us.

Literally and figuratively, I get dressed up on the outside, act like everything is fine, and pretend I know what I’m doing. I go through the motions. I try to handle all that life throws at me on my own and don’t ask for God’s help. I think if I ignore the hard or confusing things, maybe, just maybe, they will go away. I get overwhelmed and hide, pretending I am secure when in reality, I feel like my world is falling apart.

But that’s not how God wants you or me to live.

He’s not disappointed, He’s not ashamed, and He doesn’t make us solve the world’s problems. God already knows where we are, and He knows where we are going. He simply wants us to let Him in on how we really feel and to join us while we do things like feed the ducks.

Life with faith is not supposed to be so burdensome. Yes, even as a Christian, it is hard, and I can’t find anywhere in the Bible that says we will always be free of days like these. But Jesus wants to be the one to carry our burdens. He just wants us to walk with Him while He does.

“My yoke is easy, and my burden is light.”

—Matthew 11:30

For achievers and perfectionists like me, this is good news. Actually, it’s good news for all of us. We don’t have to face the unknowns and uncertainties of life alone. It’s not our job to do it all and do it all well. God is the one in control. He is working all things out. He has not forgotten us.

I don’t know what you are facing today. Maybe you are lost and confused, with no direction for your future, and God seems distant and silent when you ask. Or you are

in the throes of work or motherhood or taking care of aging parents and can barely think about anything else, let alone believe God cares about the details of your life. Or maybe you are wondering whether you made a mistake or took a wrong turn and feel too ashamed to ask God for help.

What if you took some time, even if it’s just a few minutes, to go “feed the ducks” today? Do something that feels good, simple, and pure. Go outside. Watch your favorite movie. Drive around with your favorite song on and nowhere to be. Watch the sunset. Sit in silence. Pause. Breathe.

Then, invite God to be there with you, with no agenda, no plans, and no trying to earn His love or favor.

Remember, He delights in being with you more than you doing things for Him.

He has not forgotten us here.

Meghan Ryan Asbury is an author and speaker who is passionate about helping people discover and live out their God-given callings. She has worked in international ministries as well as with Proverbs 31 Ministries. When she’s not surrounded by friends, you can usually find her reading a book or enjoying the great outdoors. A 30-A beach girl, born and raised, she and her husband now reside in Nashville. Her first book, You Are Not Behind: Building a Life You Love Without Having Everything You Want, is available wherever books are sold. You can connect with her on Instagram @meghanryanasbury and at AlwaysMeghan.com.

Located in Birmingham, Alabama, Bayonet is the second concept from James Beard Outstanding Chef semifinalist Rob McDaniel and his wife, Emily McDaniel, with Daniel Goslin as director of operations. This spirited raw bar and seafood-forward restaurant features sustainably sourced seafood, with each dish thoughtfully composed and paired with vibrant, locally inspired flavor. The name Bayonet, inspired by the edgy Spanish Bayonet plant, embodies the strength, resilience, and endurance that define the restaurant’s ethos. Situated next to the McDaniels’ acclaimed debut concept, Helen, Bayonet delivers an elevated, memorable, and characterful dining experience.

To see more from Bayonet, visit BayonetBham.com and follow @bayonetbham on Instagram.

We hope to create an approach that encourages exploration through tasting, not something pretentious.

—CHEF ROB MCDANIEL

GOOD TASTE

For the Culinary Issue, C’est la VIE turns toward the art of hosting. This edit brings together pieces that support how people gather, from dining essentials and seating to clothing that works from preparation to dinner time, and decor that helps set the mood without feeling staged. Pieces are chosen with function in mind, balancing comfort with design. These are items meant to be lived with, shared, and brought out often, whether for a planned dinner or a last-minute invitation. Bon appétit!

NEIL PATRICK HARRIS & DAVID BURTKA

BOTH SIDES OF THE GLASS CELEBRATION

During the 2026 South Beach Food & Wine Festival, The Shelborne By Proper hosted a series of gatherings that brought together chefs, creatives, and notable guests throughout the weekend. One highlight was an intimate celebration hosted by Neil Patrick Harris and David Burtka in the property’s hidden lounge, Little Torch, to honor their cocktail book, Both Sides of the Glass. Guests mingled with the hosts, sipping signature drinks and engaging in conversation in a relaxed setting that reflected the festival’s blend of food, hospitality, and culture. The evening formed part of a broader lineup of culinary events and social gatherings that made the hotel a lively hub during the festival weekend.

CHRISTIAN SIRIANO FALL/WINTER 2026

At New York Fashion Week, Christian Siriano presented his Fall/Winter 2026 collection at Chelsea Industrial, inviting guests into a world shaped by fantasy and surrealism. Drawing inspiration from the dreamlike imagery of Salvador Dalí, the runway explored the space between reality and imagination through luminous, sculptural yet fluid elements.

A palette of deep black, warm neutrals, and jewel tones set the mood as models moved through looks that balanced structure with movement. The show drew a notable crowd, including Whoopi Goldberg, Natasha Lyonne, Julia Fox, and Leslie Jones, reflecting Siriano’s continued presence at the center of fashion’s cultural conversation.

98TH ACADEMY AWARDS CEREMONY

The Oscars returned to the Dolby Theatre on March 15, 2026, with a ceremony that showcased tradition in a shifting cinematic landscape. Honoring the year’s most compelling performances and productions, the night brought together established names and emerging talent across film. From major studio releases to independent standouts, the awards reflected a broad range of storytelling and global influence. As the industry continues to evolve, this year’s ceremony underscored a steady focus on craft, performance, and the enduring role of film in shaping culture.

Photography courtesy of the Academy of Motion Picture Arts and Sciences

THE SEAFOOD MARKET

BY MYLES MELLOR

Puzzle on previous page

“

Fish, to taste right, must swim three times— in water, in butter, and in wine.

—Polish Proverb

”

Au revoir!

BEFORE YOU GO . . .

Founded in a home kitchen in 2017, CAKED has grown into a viral, women and AAPI-owned bakery beloved for its decadent cookies, “monster” brownies, and modern flavor twists that balance nostalgia with creativity. Each dessert is handcrafted fresh to order and individually wrapped, making every box gift-ready, whether shipped nationwide or delivered locally in San Diego. From timeless favorites like chocolate chip and snickerdoodle to contemporary offerings such as ube, matcha, chocolate-chipped strawberry, and Thai tea, CAKED’s seasonal assortments and holiday gift boxes are designed for sharing and celebrating. CAKED is perfect for Valentine’s Day, Mother’s Day, birthdays, weddings, corporate gatherings, and every sweet occasion in between. With personalized notes available and beautifully packaged dozens starting at accessible price points, CAKED transforms a simple cookie into a thoughtful gesture, proving that every occasion needs a sweet ending.

“I’LL BE SHARING NEWS WITH YOU SOON ABOUT A NEW CHAPTER FOR ME AND OUR BELOVED JEWELRY BOUTIQUE!”

—Lisa Peters, Owner