The Thirty-A Review, "A Review of 30-A's Finest People, Places and Things™" focuses on 30-A and the surrounding areas. Our audience is very upscale and we tell the stories of the artists, restaurants, galleries, retailers, real estate developments, entertainment and beauty that make 30-A the incredibly special place that it is today. We tell the human interest stories that make 30-A's entrepreneurs, developers and artists tick, making the magazine appealing to both tourists and locals alike.
30-A
S trong Stand Tall. Stand Strong. Stand Together.
INSIDE: Delicious Dining on 30-A 30-A’s Special Communities Hot Real Estate Health & Wellness Art, Business, Culture & More…
l e t t e r f r o m t h e p u b l i s h e r
Publisher/Editor-in-Chief Miles K. Neiman
SUMMERTIME, AND THE LIVING IS EASY.
Managing Editor Jennifer Thompson
It’s been a wild ride. Four months ago, the world looked like something out of a Sci-Fi novel. Today, on 30-A, life is startling to look a lot more “normal”. Folks are working on their tans, socializing with friends and family, and eating out in our fabulous restaurants. Almost as if the quarantine never happened.
Our nation and world has been through so many big moments this year. Whether we are focusing on social distancing or social responsibility and standing by our fellow humans in need, our present times mold us and shape us. Let’s remember the legacy we have on this planet and what we’ve been through these past months, to make us better people, neighbors, friends and family members. After all, the lessons we learn today, shape our children’s tomorrow. Until next time, catch a wave, play in the sand, and enjoy what life brings. Cheers,
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Photography Jacqueline Ward
I guess this can be a reminder to us, that everything passes. Mother Nature has a way to keep things cyclical. Just as life is temporary, so is pain and fear. It’s our faith in a better tomorrow and a brighter today, that makes us the resilient, beautiful souls we are on this planet. It’s also what will ensure that goodness, hope and progress will remain the cornerstones of our civilization.
Contributing Writers Jessica Badour Andy Butcher Susan Cannizzaro Julie Herron Carson Tess Farmer Tom Fitzpatrick Tracey M. Hawkins Anne Hunter Denise K. James Alden Mahler Levine Ryan Loftis Courtney Murray Bart Precourt Liesel Schmidt Kimberly Watson Sewell Ridgeley Standard Mary Welch Mary Kathryn Woods
Miles K. Neiman
View the entire publication online at www.ThirtyAReview.com
The Thirty-A Review is published every other month by Thirty-A Review, LLC. Reproductions in whole or in part, without expressed written permission of the publisher, are strictly prohibited. The Thirty-A Review is not responsible for the content or claims of any advertising or editorial in this publication. All information is believed to be accurate but is not warranted. Copyright 2006-2020. Send inquiries to 227 Sandy Springs Place, Suite D-288, Sandy Springs, GA 30328. Send press releases and e-mails to miles@thirtyareview.com
about the cover
Photography Jonah Allen, jonahallen.com Model Julia Rose Grant Wardrobe/Designer Mary Ellen DiMauro, maryellendimauro.com, Jewelry: McCaskill & Company Hair and Make Up Maria Heckscher Salon, Hair: Maria Heckscher Make Up: Ashley Sainz
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14 dining Paradis, Found A Southern Staple in Seaside Growing on the Gulf 20 local artist Jonah Allen’s Ocean Photography
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22 local gallery Curate
24 local culture A Slice of History from The Smith House 26 local beauty Color and Care for Summer Hair
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30 local style Eye for Design
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32 feature Six Feet at the Beach
34 local business Jewelry Care on the Coast Nikki Nickerson Discovers New Frontiers Ahoy the Store
40 real estate New Opportunities The Beach Group Celeste Rustin
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46 legal eagles Admirable Administration
48 turf talk Rafa Nadal: From Tennis to Golf
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Paradis, Found How One Local Restaurant Stands the Test of Time b y D e n i s e K . J a m e s
“When we opened back up on May 7, it was great for my wife and I to see everyone,” he says. “At the time, we offered three new dishes to kick off spring—our snapper, chicken, and tuna entrees were updated — even though the menu was limited. It was nice to see everyone come back and help.” The menu concept of Paradis is “local and coastal”, in the words of Cosenzi, and the offerings consist of a variety of mouth-watering land and sea favorites for the most discerning palates. The limited spring menu still listed many of the favorites that patrons have come to know and love: diver scallops with wild mushroom and sweet pea risotto; fresh grouper encrusted with lobster and pistou; Shisho dusted ahi tuna; the cast iron filet with black truffle demi-glace; and more. Cosenzi promises the full menu will be back soon. Cocktails, meanwhile, are still as popular as ever inside the Paradis Lounge, and the iconic Agave Maria continues to steal hearts with its blend of reposado tequila, watermelon puree, fresh citrus, and jalapeno. Those who prefer vodka are sure to love the Ruby Red Sunset, made with Deep Eddy Ruby Red grapefruit vodka, fresh citrus, a splash of ginger ale, and a sugared rim. And, for bourbon drinkers, we suggest The French Quarter: Buffalo Trace Bourbon, green chartreuse, and orange bitters. Of course, the cocktail menu also offers a number of other libations, including martinis, wines, and dessert cordials. Cosenzi and the rest of the
The menu concept of Paradis is “local and
Roasted Chicken Breast
T here’s something special about going out to eat when you’re on vacation – or, for that matter, when you’re fortunate to live in a place that feels like vacation all the time. For locals and visitors who discover Restaurant Paradis, it’s not hard to put the worries of “real life” away and enjoy a fine meal and a well-crafted cocktail, while taking in breathtaking views of Rosemary Beach. Owner Danny Cosenzi and his team purchased the restaurant more than six years ago, and they have taken care to maintain these beloved qualities, as well as introduce new concepts and garner new fans. According to Cosenzi, his in- coastal”, in the words of Cosenzi, and the offerings consist of a variety of mouth-watering land and sea favorites for the most discerning palates.
Fresh Fish Entree
Shiso Dusted Ahi Tuna
valuable staff is the reason that the restaurant is what it is today. Refer- ring to them as “a senior staff,” he explains how many of them have been around since Paradis’s begin- ning, making customers feel at home and helping things run smoothly. “They really take care of the restaurant,” he emphasizes. “For example, Donnie Sellers, who is now
Paradis staff look forward to still being able to celebrate 11 years of excellent cuisine and are working on a rescheduled anniversary event. Until then, they are excited to greet visi- tors and share the love of the island over a fabulous meal. “We’ve been very blessed during these tough times,”
referred to as ‘The MVP’, started out as a painter for a project at the restaurant and then asked us for a job. He took a job as a dishwasher—and now he does everything! The regulars who come into the restaurant know him better than they know me.” It’s most certainly a family environment at Paradis. Besides Sellers, there are bartenders who’ve stood the test
of time—Jeff Troy, Byron Lewis, Lindsey Hedglin—as well as Chef Mark Eichin and General Manager Michael Wood, both on staff since day one. When the restaurant closed on March 20, due to COVID-19, it was just five days before the anniversary of being open for 11 years. Everyone was pleased to return to the restaurant once conditions were safe, and Cosenzi says he “had a new appreciation for what is offered.”
Cosenzi comments with a smile.
To make a reservation or see the menus online, please visit www.restaurantparadis.com, or call (850) 534-0400.
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A Southern Staple in Seaside The Great Southern Café b y Te s s F a r m e r
Grits a Ya Ya
of the great food and people I’ve met along the road,” says Shirley. “Here in Seaside, we mix a taste for international cuisines with Southern cooking and sustainably-sourced, local food.” Even the building has a storied history. Legend has it that around 1988, several houses in nearby Chattahoochee, Florida were to be practically given away to make room for a road project. A young couple had become enchanted with Seaside and wanted to live there. In an effort to forego architects and builders they set out to convince town founders, Robert and Daryl Rose Davis, to allow them to move one of the Chattahoochee houses to a lot on East Ruskin Street. Not too long after Seaside was becoming known and upon learning the house on East Ruskin Street was for sale, the Davises bought the small cottage from the couple and moved it to Central Square. They knew some food options and a few wine selections would be a hit; and once again the little house was on the move and opened as The Rose Cafe. Down the road years later, Shirley bought the restaurant and it became the Great Southern Café in 2006, paying homage ever since to the building’s rich history, and reflecting a menu that is truly Southern in every way. For details on hours of operation and to view a menu, visit thegreatsoutherncafe.com. Attached to the Great Southern Cafe, B.f.f. specializes in boozy bush- wackers, frosé and frozen beverages. Chef Shirley’s family of restaurants also includes other local favorites: Meltdown on 30A, 45 Central Wine and Sushi Bar, The Bay, and Farm & Fire Southern Pizzeria.
Seafood Celebration
A mainstay on Central Square for nearly 15 years, the Great Southern Café is now a part of the Seaside tradition. The coastal casual restaurant fuses Southern cooking with flavors from around the world, and features local produce, meat, and dairy from nearby farms and fresh seafood from the Gulf of Mexico. “We pride ourselves on our connection to the local community and strive to be a cornerstone of support and reliability to our people. It’s the foundation of our company’s mission,” says owner and Chef Jim Shirley. In the mid-90s, Shirley opened his first restaurant in Pensacola: Madison’s Diner (named after his daughter Madison). This was followed by the Screaming Coyote and The Fish House in 1998. Following these successes, he launched the Great Southern Café in 2006. Sunday brunch is a tradition on 30-A, and at Great Southern Café it’s met with beignets and coffee, crowd- pleasing Bloody Marys, and a fried green tomato benedict, to name a few customer favorites. Be sure to top your classic breakfast off with Big Jim’s World Famous Oyster Juice in the tequila bottles on each table.
Shirley’s signature dish, Grits à Ya Ya, is a customer favorite and celebrated around the nation. The dish was named “best Southern dish in the state of Florida” by Florida Travel and Life magazine. It was also chosen by U.S. Congressman Jeff Miller (former Florida state representative) to take to Washington, D.C. for A Taste of the South, an event held on Capitol Hill for over 1000 dignitaries. Shirley and his team incorporate Southern accents into new culinary ideas and trends, select fine wines, and seek out partnerships with local farmers to supply fresh produce, meats and dairy. As a Pensacola native, Chef Shirley applies his knowledge of local waters and his family’s farming histories to promote sustainable agriculture and fishing. His style of cooking is one he calls modern southern cuisine. As the son of a Navy pilot who was stationed all around the world, Shirley learned to enjoy a variety of foods from many cultures. But he always goes back to his roots—his grandmother’s traditional Southern cooking. “I believe our histories are told by the food we cook and eat and Great Southern tells the story of my history,
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Growing on the Gulf Bud & Alley’s Restaurant Set to Unveil its Expansion in Seaside b y Te s s F a r m e r
Bud & Alley’s Crab Cakes
Grilled Gulf Fish of the Day
Our goal is to bring more of the sweeping Gulf views and open-air dining that our guests love and appreciate. A fter 34 years in Seaside, Bud and Alley’s Water- front Restaurant and Bar is undergoing a major enhancement project and unveiling improve- ments, including an expansive rooftop deck this summer. Whether just coming off the beach for a crab cake at lunch, celebrating a milestone life event, or a toast with friends at sunset, generations of visitors and locals alike have been making memories at the iconic restaurant anchoring Seaside’s commercial district on the south side of Highway 30-A. “Our loyal customers keep returning year after year and we are always looking for ways to give back to them in the ways of atmosphere and fresh coastal cuisine,” says owner Dave Rauschkolb. Bud & Alley’s was one of the first and is now among the few beachfront fine dining options along Highway 30A. It’s a beloved institution that over the years has helped make Seaside what it is today. Improvements and expansion of the building include a bell tower with elevator, ten new restrooms, upgraded roof deck, and a road-side portion of the restaurant providing a new vantage point looking out and over the town center. Noted author and former town architect Dhiru Thadani of Seaside completed the design of the project with a focus on incorporating the old with the new. Rauschkolb has expanded his restaurant business as the town of Seaside has grown. He and business partner Scott Witcotski established Bud & Alley’s in the early days of the burgeoning coastal community’s development in the 80s. The restaurant opened in January of 1986 and was named for Seaside founder Robert Davis’s dachshund and Witcotski’s cat. The restaurant soon developed a loyal following that continues today, three decades later. “It’s been an incredible opportunity to be a part of the fabric of Seaside and our local community here,” says Rauschkolb. He adds that the restaurant’s expansion
Bud & Alley’s Baked Oysters
project, which includes addition- al dining space on the roof deck and the lookout bell tower, wasn’t necessarily to make room for more guests but to enhance the Bud & Alley’s experience and provide new vantage points to the Gulf and overlooking Central Square. “The customer experi- ence on the roof deck will be much improved because you’ll be able to sit at the bar and look out over the Gulf,” Rauschkolb says. “Our goal is to bring more of the sweeping Gulf views and open-air dining that our guests love and appreciate.” An additional 850 square feet has been added to the dining area upstairs, providing more room and views of central square to the north side of 30-A as well as the Gulf of Mexico. The road-side portion of the restaurant will offer a grab-and-go extension of Bud & Alley’s. Rauschkolb and his team’s devotion to farm- and sea-to-table dining extends to two other casual eateries overlooking the Gulf in Seaside. The Pizza Bar’s authentic stylings of wood-fired artisan pizza pies are direct from the cucina’s of Italy, while the Taco Bar’s fresh flavors and funky vibe are reminiscent of the authentic taquerias on the Mexican border. The Taco Bar has also expanded to include more kitchen space and a wrap- around roadside bar.
Photos by Alissa Aryn Photography
As much as things have grown and changed in Seaside and along 30-A, many things remain constant at Bud & Alley’s, including the fresh local seafood (the crab cakes being the gold standard), ice-cold cocktails, and friendly atmosphere. A longstanding tradition is the ringing of a cast-iron bell from an 1888 steam train each day at sunset; the bell will be housed in the new bell tower. “Our motto from day one has been good
Dave Rauschkolb Photo by Marla Carter Photography
food, good people, good times,” Rauschkolb says. “And it still rings true almost 35 years later. We’re looking forward to the next three decades.” The Bud & Alley’s team is also made up of Chief of Operations Michael Broadway and Executive Chef David Bishop. Rauschkolb credits their unwavering dedication and leadership for the continued success of the restaurant. Bud & Alley’s is open daily for lunch and dinner. It supports local farmers and fisherman, including GreenMan’s Garden, Covey Rise Farms, WaterStreet Seafood, Cool Fish Seafood, and Louisiana Lagniappe. For more information and to make reservations visit budandalleys.com or call (850) 231-5900.
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Brought into Existence, Magically Local Artist Jonah Allen’s Ocean Photography b y D e n i s e K . J a m e s
“Receded Time No. 1”
quite often. But the fail- ure and disappointment motivate me to work harder and make incredi- ble images.” Interestingly, he tends to avoid scrolling through other photogra- pher’s feeds on Instagram, in an effort to preserve his own muse. “I try not to look at too many photographers
“Peak No. 44”
I t took a few years for Jonah Allen to realize his artistic calling. His first love, music, was fostered by his parents, who generously took Jonah to concerts and encouraged his passion for playing instruments. Then, in high school he picked up a different kind of instrument—his first camera, and, in his words, he “hasn’t put one down since.” “My first camera was a basic underwater camera,” he says. “It wasn’t great, but it was one of the first cameras you could take underwater. I’m a surfer, and I fell in love with photographing the ocean.” In college, Allen began taking his love for photography more seriously. As a student at the University of Georgia, he majored in marketing, with double minors in art and music business. Deep down, Allen knew his dream was to be a creative entrepreneur. “When people think of an artist, they think of ultimate freedom,” he says. “And yes, there is freedom, and I’m thankful to align my passion with making a living. But what most people don’t know is that art is a fight. It takes a mindset of persistence, passion, and patience.” Scouting the perfect photograph is a delicate balance of atmospheric conditions and being in the right place at the right time. Allen says each image requires three key qualities: intriguing subject matter, a moment that cannot be duplicated, and the ability to elicit emotion in a viewer.
“A picture could be thought of as latent, or even nonexistent—it has to be brought into existence, almost magically,” he says. “A photograph must be made from a precise point: something that I see, that only occurs in one spot, in one particular moment.” His work encompasses three types of images: aerial photos of the ocean; photos of the sand’s patterns against the shoreline; and photos of breaking waves in the water. He uses a variety of tools, including a chartered helicopter when necessary. “The inspiration comes from a number of sources, but the greatest two are the relationship between water and light, and the relationship between humans and landscape,” he says. “I do what I can to get the right perspective. Sometimes, I wait for two months for the right conditions to align. That’s what makes these images special—they can never happen again. As soon as conditions present themselves, they are gone in the blink of an eye.” Allen specializes in large format photography, so the viewer feels like they are looking at the ocean and becomes spiritually submerged within the image. While he values film — and will still occasionally use film for fun—he feels digital photography is more forgiving. “I treat my process with intensity, determination, and consistency,” he says. “Most of the images I make will never be printed or shared. This is because I fail
Artist Jonah Allen
on Instagram because I don’t want my creative eye dilut- ed,” he says. “I do look at a lot of painting and sculpture. And there are photographers who have inspired me over the years—Edward Burtynsky, a Canadian, is a huge in- fluence. Also, Ansel Adams and Clyde Butcher.” While his work is presented at a few galleries across the South—New Orleans and Naples, FL, among others—Allen values the opportunity to connect directly with patrons in person and on his website. He feels that the digital age has brought more flexibility to all creatives, giving them the power to share a message with a broader fanbase. “At the end of the day, there are two things that are important to me. Art is about conveying emotion. So, if my work can allow someone to feel a certain way, I’ve done my job,” he says. “But, on a deeper level, you can’t get people to care about things unless they experience them firsthand. If my images can inspire someone to go out to the ocean and feel it, they might just care about the future of it.”
Learn more about Jonah Allen’s fine art at www. jonahallen.com.
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Curate b y R y a n L o f t i s
nections between them and clients seems to have worked. In fact, “Some cli- ents even schedule their va- cation time around the dates certain artists will be in town.” Curate has approx- imately two dozen featured artists. Selecting the artists comes naturally now for Handler, who has been in the business more than 25 years: “I have to love the work and I have to love the artist. Having a close, friendly business relation-
ship with all of our artists is very important to me.” Art- ists range from emerging to more well-established and hail from all over the United States, as well as from Eu- rope and beyond. Some foreign-born artists, like Simon Kenevan from London, eventually came to the United States, while others, like Nicoletta Belletti, who lives and works in Parma, Italy, did not. During their careers, the featured artists have created paintings, glass sculptures, copper sculptures, wood sculptures, bronze frogs, and kaleidoscopes. While the Handlers currently divide their time between Atlanta and 30-A, they plan to start spending more time in Florida each year and ultimately make the Sunshine State their permanent residence. The Curate team currently has four members and hopes to add one more with the gallery’s long hours. “Five to me seems to be the sweet spot. I don’t want anyone on my team to ever get burned out,” he says. “My business model in Atlanta has always centered on community and my team strives to be supportive, active members and contribute on many levels. We participate in charity events and are interested in seeing our communities thrive and grow. That certainly applies to Rosemary Beach as well. We just love it here, and the chance to offer something special to visitors and full-time residents alike is something we are not only grateful for, but take great pride in. My goal is to continue to bring new and exciting art to the walls of Curate and be a longstanding fixture in the Rosemary Beach community.”
W hat inspired Gary Handler and his wife Cindy, already the owners of two art galleries in Atlanta, to open a third one, Curate, in Rosemary Beach? It started when Handler became enamored with 30-A while attending the Destin Charity Wine Auction and he decided it would be a good vacation spot for his family. “We started to try out different areas of 30-A
and then we discovered and fell in love with Rosemary Beach,” Handler says. “We started having thoughts of spending more time down here than just an annual vacation, and during one of our visits, I discovered a gallery space that was becoming available and felt it was the perfect location—in the heart of Rosemary, directly across the street from The Pearl Hotel—for the personality of our brands and how we do business. Not wanting to let the space get away, we acted quickly, and then our dream came true when we opened up Curate. It all happened fast, but definitely feels like it was meant to be.” Just what is Curate’s personality? “Our approach is relationship-based, friendly, and very approachable,” Handler says. “We create a no-pressure environment for our clients to acquire artwork. We’re very customer service driven. If we have the opportunity to take the piece of art from the gallery to the client’s home before they purchase, we love to do that so they can see the piece in their own environment.” When Curate opened over the 2016 Labor Day weekend, Handler displayed some of the work that had
been most successful in his Atlanta galleries, but he learned quickly that this work wasn’t necessarily what beach clients preferred. “The collection has evolved over the years,” Handler says. “Some of the art is fun and casual, some of it has greater sophistication, but most has an underlying beach theme. Many of the people that visit us here are on vacation. They’re kind of in their happy place, and we have an opportunity for them to take home a beautiful, lasting memory in the form of a painting or sculpture that will constantly remind them of being here.” Handler has high praise for the local art scene on 30-A. “There are galleries all up and down 30-A with very talented, gifted local artists, many of whom have their own signature galleries.” One unique feature of the Curate experience is the regular artist events it holds ap- proximately six times a year. “Our artists from all over the country love to visit here. For our events, we set them up with an easel, and as clients walk in, they have a chance to meet and connect with the artist on a personal level while watching them paint live.” A different artist is featured at every event, and the goal of establishing con-
Curate is located at 72 Main St. in Rosemary Beach. For more information call (850) 231-1808 or visit www.curate30a.com
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A Slice of History from The Smith House b y A n n e H u n t e r a n d K e l l y B u z z e t t t P h o t o g r a p h y b y J a c k G a r d n e r
A spirited mix of vintage furnishings, historic art, and charming amenities, owners Kelly and Billy Buzzett crafted The Smith House into a welcoming, guest-friendly Grayton home with Old- Florida sophistication. Originally located on a corner lot across from The Red Bar, The Smith House was built as a one-room beach cottage. Now, one of South Walton County’s great historic homes, this local treasure has been a fixture in Grayton Beach for the last 95 years. Built in 1925 by Tuff and Alline Smith, the house is constructed from rough-sawn cypress that was salvaged from a ship that caught fire and sank off of Grayton in the Gulf of Mexico. “As the story is told,” Kelly explains, “the lumber from this ship lined the beaches from Seagrove to Blue Mountain. Mr. W.H. Butler, one of the original Grayton residents, used a horse-drawn wagon to collect the wood, which he then provided to family and friends so that they could build their beach homes.” The roof rafters in the living area and kitchen of The Smith House are blackened by burns from the ship fire, where a charred wooden oar also hangs. Tuff and Alline Smith lived in DeFuniak Springs full-time while spending as much time as they could in Grayton. Tuff ’s father, Percy Warren Smith, had first visited the area looking for a new home for his family—someplace far from the hard, cold winters of South Dakota. One of his early visits to the area, in 1898, included a long camping trip to Grayton Beach. He later told his children about the wild and desolate beauty of Grayton Beach, which must have impressed young Tuff. In 1903, the family moved to DeFuniak Springs, where Tuff ’s father became a prosperous merchant and dairy farmer. The Smiths both loved to fish and were well known for their fishing abilities. They also loved dogs and always brought one or two to the beach. Tuff wrote poetry and
When the Smiths originally built the house, they would travel to Grayton from DeFuniak Springs using a sandy trail, decades before Scenic Highway 30A was constructed. On several occasions, Tuff and Alline missed the turn-off and ended up in Seagrove Beach, where they would have to travel across the dunes to get to Grayton. Tuff took preventative measures by hand-painting a sign that said “Grayton Beach” and nailing it to a tree at the place where a traveler would turn south to get to the beach. That sign welcomed and guided travelers for many years until it was no longer needed, and Tuff erected it at the Smith House. After Tuff ’s death, Alline
continued to enjoy the house, but in the early 1990s she sold it to an old family friend and Grayton regular, Richard Stafford, after mak- ing him and his wife Carol promise to never tear it down or change it substantially. In 1995, after Hurricane Opal flooded much of Grayton, Richard and Carol moved the Smith House to its pres- ent location on Defuniak Street to protect it from
future storms. True to their word, the Staffords preserved its original condition, adding glass to the window openings, shoring up the sagging roofline with large cypress beams, and covering the interior walls with board and batten style “sinker” cypress sawn from giant cypress logs that were salvaged from the bottom of the Choctawhatchee River. When its third owners, Kelly and Billy Buzzett, purchased the Smith House in 2009, they continued to preserve the historical legacy of the Grayton Beach cottage. Over time Kelly and Billy added contemporary touches while staying true to the original style of the house. They added a modern kitchen, updated the bathroom, and converted part of the long, screened porch into a cozy bunk room. The Buzzetts cherish the Smith House and plan on sharing its vintage charms for many years to come.
was a self-taught artist. In fact, one of his paintings (an abstract rendering of a seahorse) and several of his drawings and etchings hang in The Smith House today, along with a copy of one of his untitled poems from 1930, in which he eulogizes a favorite dog.
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Color and Care for Summer Hair Tips from Maria Heckscher at MHSalon w i t h D e n i s e J a m e s
O ur hair is our crowning glory, so don’t let that crown slip in the summer sun! Maria Heckscher, owner of MHSalon, has plenty of tips and product suggestions to ensure that our hair remains glossy and gorgeous all season long. For professional advice, color, and care, visit the new MHSalon 30A, in Rosemary Beach, Florida. How can I prevent harm to summer hair? Sun, saltwater, and chlorine are very drying to hair. To accommodate this, you must do a few things, like make sure you are using a solid conditioner and treating your hair to the occasional mask. Try not to over-use heat. I know we all like our hair to look top-notch but giving it a break from the heat will help maintain the integrity of your hair. Should I wear a swim cap when I swim? Does showering with fresh water before and after help? Wearing a swim cap does help — especially if you are going to a community pool, which is often more heavily chlorinated and can be harsh on your hair. It is helpful to wet your hair first and then apply a conditioner before you swim, since the conditioner will act as a barrier to protect the hair. Then, I suggest shampooing afterward with a gentle, moisturizing shampoo to remove any residue or chlorine. We all hear about SPF for our skin, so what about SPF for our hair? Are there products to protect our hair in the summer sun There are definitely products to help with summer sun. The company I work for, Framesi, is based in Milan, Italy. It is a family-owned company that has been creating products since the 1970s. Framesi products all have sunscreen and are thermal protectants. PRIMER 11, one of my favorites, does 11 different things, including preventing static electricity, detangling, eliminating frizz, retaining color, and more. Is there anything I can do to prepare my hair for my vacation in the summer sun? As a treatment prior to your trip, you can use coconut oil or olive oil to put moisture into your hair and leave it in 20 minutes or longer. Just remember to apply shampoo directly to the hair afterward and give it a second wash. Bring all your moisturizing products to help what the
If our hair is color treated, what special care should we implement during summer months? For brunettes, a hat is always suggested, since brunette color can get a little brassy in the sun. For blondes, the sun and saltwater can make hair dry, so use plenty of moisturizing shampoos and conditioners with sunscreen. Is aging a factor in summer hair damage? As we age, we do get greyer and our hair can become dryer. Due to hormone changes, grey hair has a different texture and the color can fade quicker. Keep in mind that if you use quality hair color, your hair is less likely to fade. Good color will also help minimize how dry your hair will be. What about tips for ethnic or curly hair texture? It’s all about moisture. Argan oil is a great product to put on the hair to maintain moisture in the sun. Curly and ethnic hair has a tendency to look dry because the cuticle is not flat like someone with straight hair. To help with frizz, I suggest Stop Frizz by Framesi. This product is great and will not leave your hair feeling oily. What trends are you seeing for the summer? Less is better, and a lot of people are sticking with low-maintenance hair. If you want to go lighter, I would suggest some subtle baby lights. These are low maintenance but add a natural sun-kissed look. A simple, beachy style would be to let your hair dry naturally, and once it is done, use a hairspray to control the fly-aways. Afterward, get your curling iron and add a few soft curls, then run your brush through your hair. It will look like a very effortless blowout. This style is perfect for summer because you are
Maria at work
heat and sun have removed. After the trip, you can visit your stylist, and they may suggest a treatment or a gloss that can add a bit of tone to unwanted brassy ends. Or, if your hair has gotten too light in the sun, conditioning and tone will help.
using less heat but still look put together.
Learn more about MHSalon at www.mhsalon30a.com
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Eye for Design b y L i e s e l S c h m i d t
W hether you know it or not, there’s a distinct dif- ference between furnishing a home and styling it. Furnishing requires little to no vision, no eye for detail and anyone can do it, simply by selecting the
kept the company—and the store—at the top of its game, drawing in new clients and making repeat customers out of those who have a chance to work with them. “We’ve become known for cus- tom high-quality design and furnishings that are unique, and I think that our customers really love that we have items that are not seen everywhere,” says Skowlund. “We real- ize the importance of satisfying our clients, so we will go out of our way to find something special for them.” Looking at the
basics; places to sit, tables to put things on, lamps for lighting. Styling, however, is what makes a home stand out, what gives it panache and character. It’s what makes one’s eye stop dead on a page while glancing through an interior design magazine, what makes someone feel truly captivated when they enter a room. And for Melissa Skowlund, styling is the axis on which her world spins.
scope of the work bearing the name Melissa Skowlund Interiors, it’s easy to see what attracts her clientele: people who appreciate fine living. There’s an understanding of how colors play and interact with one another, how different textures add dimension and visual interest, how spatial planning and the use of scale make a room work. And while one could easily lose themselves in the beauty of the pieces she offers in the store—best- sellers like a comfy sectional sofa from Cisco Brothers, John Richard home accessories, and Lucite and brass hardware—the staff is on hand to make getting lost a pleasant part of the journey, helping you find the absolute perfect pieces to make your perfect space. After all, there is far more to creating a home than just furnishing it. To love and feel pride in it requires attention to the small details, selecting the pieces of the puzzle that make it all fit like a wonderful picture from which one can’t look away… and like a place that one never wants to leave. Melissa Skowlund Interiors is located at 57 Uptown Grayton Circle, Santa Rosa Beach, Florida 32459. For more information, call (850) 231-0133 or visit www. melissaskowlundinteriors.com.
An interior designer with more than 14 years of experience, in 2011 Skowlund decided to take her exper- tise and passion and channel it into her own store, opening Melissa Skowlund Interiors and creating her boutique furniture store, Summerhouse Lifestyle. Nearly ten years later, Skowlund has created a reputation along 30-A as someone with an undeniable eye and clear understanding of how to create beautiful spaces that offer luxury as well as function. This reputation came from working with clients all along the seascape, whose homes now bear the fingerprint of her creativity; from the pieces offered in her store to uniquely customized furnishings created specifically for a room, and ever more hands-on projects like full-room renovations and home staging. “We specialize in customizing pieces for our cli- ents. We love to take on a challenge and find just the right piece, from dining tables to custom Sunbrella chairs… we work with how our customers live and what needs they have,” Skowlund explains. “This is also what sets us apart from our competition. In addition to the store and the interior design aspect of the company, we have a recently completed Design Bar, where customers can look at our selection of Farrow and Ball paints and our lovely Thibaut fabrics and wall coverings. We encourage clients to make an appointment so that we can give them our full attention and guide them through
each aspect of the Design Bar, making the experience even more hands-on and personalized to them.” The Design Bar to which Skowlund refers is just that—a bar, a veritable buffet, if you will, of customiz- able details pertaining to a client’s needs from which they can pick and choose. Offering such services as room lay- outs, consultations for window treatments and pillows as well as individual room or whole-home interiors design services, the purview of Melissa Skowlund Interiors is indeed wide, containing a great range of details that all come together in the creation of a beautifully styled home. They also provide wallpaper design consultations, color consultations, project management for remodeling or home renovations, kitchen and bath design consulta- tions, custom fabric selection, and home staging. And having a team of equally passionate people at hand has
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Six Feet at the Beach b y J u l i e H e r r o n C a r s o n
Bud & Alley’s: Boiled Shrimp
When I opened the doors on May 7, you wouldn’t believe all the smiles. Social distancing kept us from hugging hello, but didn’t dampen our enthusiasm.
T he many excellent dining options in the area are a key component of the 30-A experience. Families and friends flock to favorite watering holes to celebrate milestones, and vacationers love to return to “their” special restaurant year after year. In an industry where longevity is an exception rather than the rule, a number of local restaurateurs have enjoyed years of success by combining warm hospitality, consistent high quality, outstanding service; and plain, old-fashioned hard work. But 2020 is a year like no other, and local restaurant owners and staff have had to quickly adapt and innovate to safely prepare food and serve their customers during the COVID-19 pandemic. During March and April, some restaurants temporarily closed, while others offered take-out service only. In early May, Florida Governor Ron DeSantis issued an executive order allowing restaurants to re-open under Phase I Guidelines, and expanded those guidelines a couple of weeks later. However, Seaside’s founders and leadership took a more cautious approach, closing all commercial businesses in mid-March with an announced reopening of May 29. While the loss of business was unexpected and unwelcome, 30-A restaurant owners immediately began figuring out how to safely take care of customers and staff in the short term, while preparing to later welcome back patrons. “We began putting safety protocols in place immediately, so we would be ready to reopen for in- house dining when the restrictions were lifted,” says Nikki Nickerson, who owns Cowgirl Kitchen Restaurant & Bar and CK Feed & Supply Provisions & Gifts in Rosemary Beach, Cowgirl Kitchen Market & Café in Seagrove Beach, and Blue Mabel Smokehouse & Provisions in Blue Mountain Beach. “I made the decision early on that our restaurants would remain open for curbside meals to go, and we created cowgirltogo.com to facilitate ordering. Not only was I concerned about keeping my staff employed, but I wanted to offer some comfort to area residents with delicious, home-made food they could enjoy at home.
“All of our locations are fami- ly friendly, with reasonably priced menu options and retail-driven wine and signature cocktails. The contactless payments and safe ways to get food proved to be valuable to so many people who just don’t enjoy cooking everyday. A lot of people were very happy we were open, and I am so grateful
The Great Southern Café: Crab Cakes and Fried Green Tomatoes
to our regular customers who made it a point to order from our restaurants once or twice a week. They lifted our spirits, kept us connected, and enabled me to keep over half of my regular staff employed. We’ve increased our outdoor seating at all three restaurants and are excit- ed to welcome everyone back. We are fully staffed again, and are keeping the shelves at all locations fully stocked with provisions and food to go.” www.cowgirlkitchen.com, www.bluemabel.com Danny and Monica Cosenzi, owners of Rosemary Beach’s fine dining destination Restaurant Paradis, developed another creative solution. “We made the decision not to offer take-out here in Rosemary Beach. Instead, we offered local delivery from our sister restaurant, Back Beach Barbecue in Panama City Beach,” says Danny Cosenzi. “While the restaurant was closed, we stayed connected to our customers via social media, inviting them to send us photos and videos so we could all stay in touch. We even hosted a virtual celebration in late March for the 11th Anniversary of Restaurant Paradis. “Monica and I want to thank everyone who reached out to us, purchased gift cards, and called to make sure our staff was doing OK. Their love and support were absolutely amazing. We were more than ready to reopen for dinner when the guidelines lifted, and our award- winning chef, Mark Eichin, has created three new entrees to kick off the season. When I opened the doors on May 7, you wouldn’t believe all the smiles. Social distanc-
ing kept us from hugging hello, but didn’t dampen our enthusiasm.” www.restaurantparadis.com Just up the road, Christy Spell Terry, owner of George’s at Alys Beach, is thankful her restaurant group had already begun working on a new online app for ordering and payment prior to the pandemic. “When we saw what was happening, our restaurant group escalated the process to create the Heartland Guest app so we would have options for touchless customer interaction,” says Terry. “From a strictly business point of view, it would have made the most sense to close the restaurant, but we knew our employees and many of our customers wanted and needed us to stay open. The new app was a big help as we focused on takeout service and limiting
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operating as ‘Seaside Al Fresco’,” says Dan Tinghitella, director of culture and operations for Great Southern Café in the heart of Seaside. “There are tents lining the Square, creating an open-air market for guests to enjoy as they dine or wait to enter our shops and restaurants. With the parking spaces tem- porarily removed, Great Southern Café has a wonderful opportunity to expand our footprint outside and safely accom- modate additional diners for lunch and dinner under a large tent at our entrance. We’re known for both outstanding food and the lively dining scene on our front patio, so we view the new setup as an enhancement to what people already love about Great Southern.
order and pick up food,” says Murphy. “We now take orders in advance by phone and apps; and spent some of the down time as if it was a soft opening, working any kinks out of the new system. My two priorities are to operate as safely as possible, while maintaining as much of the Barefoot BBQ airstream experience that our patrons love.” Murphy acknowledges the lengthy town shutdown was extremely difficult but appreciates the way the town supported its business owners. “I have to take my hat off to the Seaside leadership. While so many of us were out of work, the Chapel at Seaside launched a fundraising campaign to support the employees of Seaside businesses, and the Davis Family Foundation matched the money raised. Over $300,000 was distributed, and a second fundraiser has been launched which promises to be just as successful. Everyone at Seaside is working together to adapt to this unprecedented situation, and I’m looking forward to welcoming customers back to Barefoot BBQ.” www.facebook.com/barefootbbq If there’s such a thing as a silver lining during a pandemic, it may be that Bud & Alley’s Waterfront Restaurant and Rooftop Bar, a Seaside tradition for nearly 25 years, has been undergoing an extensive expansion project. Since late last year, owner Dave Rauschkolb has been overseeing the addition of a spacious boardwalk with seating and bar service overlooking the Gulf, and an expanded Rooftop Bar and Viewing Pavilion with new bathrooms on the north side of the Roof Deck. A long-anticipated addition is a tower housing an elevator to provide additional access to the second floor with an Observation Post at the top of the tower. This will be the new home of Bud & Alley’s famous sunset bell. During the construction, Black Bear Bread Company in Grayton Beach, co-owned by Rauschkolb and Phil McDonald, has been offering take- out service, and in mid-May, Bud & Alleys, Pizza Bar, and Taco Bar in Seaside began curbside pick-up service. “Even though these have been difficult times for all of our local business owners, I believe it was a wise move for Seaside’s leadership to shut down the town,” says Rauschkolb. “It was the best thing they could do for the health of our residents and visitors. Now, with the collective decision to reopen at the end of May with social distancing and face masks strongly encouraged, the merchants are excited to welcome locals and visitors back to our restaurants and shops. Personally, I can’t wait for everyone to see the new spaces at Bud & Alley’s. I have a feeling I am going to get a little teary when I get to ring the sunset bell once again.” www.budandalleys.com
George’s: Seared Sea Scallops
James Murphy of Barefoot BBQ
“We offered curbside pick-up during the spring, but as we move into the summer, we will discontinue the pick-up operation and focus on seated dining for lunch and dinner. As we modify the restaurant and train our staff to incorporate all of the required safety protocols, we will pause Great Southern’s breakfast service for now, and hope to bring it back later in the season. Along with all of the businesses in Seaside and along 30-A, we will evaluate and adjust as needed to keep James Murphy, who has operated one of Seaside’s most popular airstream walk-up restaurants, Barefoot BBQ, for over a decade with his business partner Jenny Murphy, made good use of the weeks Seaside was closed to make necessary changes in preparation for a late May re-opening. “As an airstream operation, we didn’t have in-house dining, but we needed to figure out how our staff could safely operate in close quarters and how we could adjust interactions with our customers as they patrons and employees safe.” www.thegreatsoutherncafe.com
Restaurant Paradis: Fresh Fish Entree
person-to-person contact. Now that we’re back open for lunch and dinner, we’re encouraging our guests to continue to use the system even with in-house dining. “During the spring, we kept our patrons up-to-date on new menu offerings and specials via George’s Facebook page,” she continues. “It was a wonderful way for us all to stay connected, too. We also prepared food packages for employees who needed help, and added a gratuity to take-out orders to benefit our furloughed staff. George’s parent company, Spell Restaurant Group, created an online fundraiser for employees of the company’s local restaurants, and we are so grateful for the support this effort received.” www.spellrestaurantgroup.com “When visitors return to Seaside this summer, they will immediately notice some changes. The most obvious is that Central Square has been closed to cars and is now
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Jewelry Care on the Coast b y C a r o l y n B r i g m a n , Vi c e P r e s i d e n t o f M c C a s k i l l & C o m p a n y
So, what to do about all the abrasiveness on your jewels during your beach getaway? Clean them asap! • For a quick clean when you’re in a rush, you can give it a basic wipe-down. With a soft damp cleaning cloth, gently wipe the surfaces of your jewelry making sure to get in all the crevasses. This will help make sure any salt, sand, sunscreen or other chemical leftover from your fun day with not stay on your jewelry and continue to corrode, tarnish or cause wear on your beautiful piece. • Now, for a heavier cleaning. For most stones and metals, it is safe to use a mild soap and warm wa-
Carolyn Brigman
ter treatment. Make a bowl of warm water with a mild soap addi- tion, (or ammonia for precious metals and stones) and let your jewelry soak for a few minutes to loosen un- derlying debris and lift oils. Then, with a soft toothbrush, gently work the bristles on the back side first (in- side prongs, joints, and all over) and finish with the top. Most de- bris is stuck on the un- derside in open spaces.
A s you’re planning your beach trip and thinking about what jewelry you want to take, it’s important to think of what’s best for your jewels. Depending on the components that make up the metal in your jewelry, it can have adverse and long-term reactions to saltwater and chlorine. Some gemstones can even be lightened by long term sun exposure. Therefore, if you’re going to wear your beloved jewelry for your fun summertime activities, it’s imperative to give your pieces a little extra TLC to keep them sparkling. Here’s some tips.
Jewelry designs by Erica Courtney
First things first. Keep in mind that once your hands hit cold water from a pool or the beach, your hands will shrink. We frequently have distraught guest come in, because they have lost their ring in the water. Any rings should come off before you go in, unless they are really tight, and you never take them off. Do not throw them in beach bags. It is always best to keep them in a safe place. Some metals hold up better than others against the strain of a beach day. When exposed to the high content of salt in saltwater, or harsh chemicals in chlorine, many jewelry types can be affected. Pewter, copper, and sterling silver are the most likely to tarnish. A better choice would be gold or platinum, since they resist tarnish more effectively. Salt, even in your sweat, can be corrosive over time, so it’s always best to clean your jewelry from time to time to remove life’s elements. Chlorine, with its harsh chemicals, can affect almost all metal types. Not only can it have adverse reactions to some components in your sterling silver and other metals, causing tarnish and dark spots, but it can also break down soldering spots and make the metal brittle
Rinse thoroughly with warm water and then dry with a soft cloth. Your jewelry will now be back to sparkling and shining! If your jewelry is not safe to be soaked, use the same warm water and soap solution in a soft cloth and give it a thorough rub down and risk. Family owned and operated, McCaskill & Company is known as a premier jewelry of the Southeast, providing many of the world’s finest jewelry designers and watches. We are honored to be the family jeweler for not only our beloved locals, but also for the many customers and friends living throughout the Southeast that discovered us on a visit to the Emerald Coast and became their family jeweler for a lifetime to come. Hours are Mon – Sat 10:00-5:30
McCaskill & Company Showroom
and weak. The higher the carat of gold the better. Lower carat gold contains alloys like copper, silver, nickel, and zinc that can be affected. Rose gold is the exception because it contains copper, which could be susceptible to damage from chemicals. Continuous exposure to chlorine can weaken clasp, prongs, etc., fade your metal, and slowly erode the finish and polish of gemstones. Also be cautious of knowing which gemstones absolutely cannot go in chlorine due to fading and drying out— turquoise, opal, pearl, lapis, etc. Due to the harshness of chemicals in chlorine, best to not wear your jewelry in the pool.
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