The Thirty-A Review July 2020

l o c a l b u s i n e s s

Tuna Poke

Our goal is to continue to provide opportunities for ownership and equity roles for all staff. I really love my team, they have big hearts and make life really fun.

What is your favorite menu item currently? “I am a big fan of our lamb chops. The chops are marinated in a Bulgogi Barbecue Sauce which then become caramelized on our wood-fired grill. I make a Korean pesto and green tomato relish for the chops and layer them with grilled bok choy and shiitakes on top of a potato cake. It is a flavorful, great bite!” Blue Mabel Restaurant & Bar: Upscale casual with a full service bar. Open Wed thru Mon. Lunch and dinner, with a daily happy hour at the bar from 3 p.m. - 6 p.m. Open 11 a.m. - 9 p.m. daily. www.bluemabel. com. (850) 744-0040 Southern Belle Catering: Casual catering pick-up or drop off for all of 30-A. Feed and Supply Retail Store: Provisions and Gift Store featuring wine, beer, specialty food items, kitchen supplies, prepared foods, unique gifts, and souvenirs for 30-A. 31 Main Street, Rosemary Beach, Florida. (850) 588-0908. Open 10 a.m. to sunset. Cowgirl Kitchen Market: Serving fast casual breakfast and lunch (breakfast all day). 3005 E County HWY 30A Seagrove Beach, Florida. www.cowgirlkitchen. com. Open 7:30 a.m. to 3 p.m. daily. Cowgirl Kitchen Restaurant & Bar: Serving breakfast, lunch, and dinner seven days a week. Original flagship location in Rosemary Beach. Open 8 a.m. - 10 p.m. daily. 54 Main Street, Rosemary Beach, Florida 30A Coastal Life Real Estate Group: 20 years of selling real estate on the Emerald Coast with a team of licensed agents that work with Nickerson.

you’re going to a nice place for lunch or dinner but you don’t have to get fully dressed up because after all, it’s the beach! We wanted a menu that encouraged sharing and to be a place for friends to gather. Our space is big enough to have large groups of friends and family and we take reservations, which we think is really important during peak times of the year.” What are customer favorites at Blue Mabel? “People are crazy about the brisket. We smoke it in our smokehouse for 24 hours and it is something I am proud of serving here at the beach. We have some tough critics and people love it. We also have a big fan base for our Chicken Confit and Dumplings, it has pulled roasted chicken and housemade gnocchi—a pretty satisfying and hearty dish. And for appetizers our Corn Elote Dip with Tortilla Chips, and our Shishito Pimento Cheese with Housemade Old Bay Crackers, Smoked Red Snapper Dip are our top sellers. What local farms are your meats and produce sourced from? Why is that important to you and your guests? “It is always important to know where our food is coming from and I think our guests appreciate our attention to sourcing and making sure we have the highest quality and sustainable product we can provide for our volume of business. For our seafood, we work with Waterstreet out of Apalachicola as well as a couple of locally-licensed fisherman. Meats currently are sourced from Winn Farms out of Texas but I’m also working with Sunset Ranch out of Baker, Florida and Whitehall Farms in Alabama. We get the wood for our smokehouse all from local sources. Our fresh produce is supplied by Two Dog Farms near Vicksburg, Mississippi and Covey Rise Farms in Louisiana.”

Nikki Nickerson and Chef Steven Sandy

What new items/trends can your guests expect to find on the menu this season? “Blue Mabel has an eclectic menu from comfort food to Asian fusion menu items to fresh and delicious salads. The menu is divided into different sections for shared plates, salads and bowls, brisket/burgers/tacos at lunch, and dinner-only entrees like our bone-in ribeye, lamb chops, fresh red snapper, and our signature Chicken Confit and Dumplings. It’s upscale enough to feel like

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