By: Marcia Abramson
After a morning at sea, lunch consisted of the morning's catch, and it was delightful.This northwest part of Florida sometimes referred to as "the pan handle" or "red-neck Riviera" by the elitists from South, West and Central Florida, is fast becoming a major year-round destination. Million dollar homes are being built in this area, just southwest of Panama City Beach, Tallahassee and Jacksonville, in addition to upscale inns and hotels. On my recent visit, after the hurricane season, I found the accommodations just fine, the weather, a bit chilly but resembling eternal spring in the early winter months and the food, outstanding. As a matter of fact, noted New York architect, David Rockwell, responsible for such New York buildings as the W Hotels, the Monkey Bar and 60 Planet Hollywood Restaurants, was charged with designing the Water Color Inn property. This comparatively young architect (50-years old) was described by the New York Times as the "country's leading choreographer of visual imagery in public spaces." Water Color Inn recognizes that its guests' comfort is a must in an elegant casual gulf side experience. Imagine a small hotel nestled in the dunes with the natural vegetation of sand oaks, magnolias, sea oats and sweeping views of the Gulf of Mexico and neighboring Grayton Beach. The Inn is the largest building on this place actually called Water Color and is surrounded by many newly built beach homes, ranging in prices starting at $500,000 to about $1.6 million.There is also a new Tom Fazio designed golf course nearby at Camp Creek Golf Club that "looks hard but plays easy." The natural environment is preserved with magnificent wetlands and woodlands in addition to accents of glistening lakes, rolling contours and native plants. Camp Creek is committed to preservation and enhancement of wetlands and wildlife habitats, as well as irrigation systems designed to conserve water through recycling. I am intrigued by the name "Fish Out of Water" of the gourmet restaurant, with the Culinary Institute of America (CIA) trained chef Jason Brumm who has made this signature restaurant a must eatery experience for good food aficionados throughout Route 30A. The chef and management decided that the kitchen had to be updated this January. Therefore, February will see the re-opening of "Fish Out of Water" where even the lighting of the restaurant is mindful of the environment. It is the only restaurant on Highway 30-A that faces the Gulf of Mexico directly and uses illumination carefully and romantically, contrasting with the blackness outside. This is to protect the nesting sea turtles from harmful light. The following is a recipe from the "Fish Out of Water" at the Water Color Inn:
Gulf Snapper in Rice Paper
with Citrus Vinaigrette
2 Fillets of snapper, center cut with skin 1 oz Canola oil1 package rice paper 1/2 oz. Citrus vinaigrette with citrus supremes1 bunch cilantro Chile oil for garnishsea salt4 oz. Shitake mushrooms Black pepperTrim snapper filets in a rectangular shape. Score the skin side with a sharp knife and season with sea salt and fresh-ground pepper. Soften rice paper with a clean damp kitchen towel until pliable not wet. Place a few sprigs of cilantros and shitakes (remove stems first) on rice paper approximately two inches from bottom. Place snapper filet on top of cilantro and mushrooms skin side down. Fold bottom flap of rice paper up and sides in and top down (like an envelope). Preheat nonstick pan with 1 tsp. Canola oil. Pan sear snapper on both sides until crispy, then transfer to oven and cook at 350 degrees for an additional 2 1/2 minutes. Remove and let cool for 2-3 minutes. Place snapper on a plate or shallow bowl and surround with the vinaigrette and citrus supremes, dot with chile oil and garnish with cilantro sprigs.Copyright Marcia AbramsonE-mail: mascribe@aol.com
