Events

 

 

 

EVENT WILL HAPPEN RAIN OR SHINE.

WEEKEND KICKOFF

Friday February 14th starting at 2pm

Kickoff Gumbo Festival weekend with a Seafood Boil at the Baytowne Marina Bar & Grill.  Starts at 2pm until they run out! Cost is $15. Call  850.267.7778 for more information.

THE MAIN EVENT

Saturday, February 15th starting at 12 p.m.

This winter festival favorite is back for the 25th Annual Sandestin Gumbo Festival.  Sample a variety of gumbo and vote your favorite as the “People’s Choice” winner! Dark or light roux? Chicken, sausage or seafood? Celebrity judges will name the “Area’s Best,” and award the most creative set-up as “Best Display.” Gulf Coasts restaurants will be featured along with live music and children’s activities. Tickets to Saturday’s main event are available now for $20/$25 the day of the event.

EVENT WILL HAPPEN RAIN OR SHINE.

 

 

 

 

 

 

 

 

Participants&Winners

2014 Participating Restaurants

Baytowne
Floating
Society
Beach Club of Sandestin
Bubba Gump Shrimp Company
Busters Bar and Grill
Crab Island Cantina
Elephant Walk
Graffiti and the Funky Blues Shack
Harry T's
Keiser University - Center for Culinary Arts
Marina Bar and Grill
Marlin Grill
Messina
O'Quigley's Seafood Steamer Oyster Sports Bar
Pompano Joe's
Sago
The Soundside
Tops'l Beach and Raquet Resort
Village Door
WaterColor Inn
2014 People’s Choice
Tops'l Beach and Raquet Resort
Crab Island Cantina
2014 VETERAN AWARD
Harry T's
WaterColor Inn
2014 FIVE YEARS AND UNDER
Sago
Marlin Grill
Best Display

2014 First Year
Crab Island Cantina
O'Quigley's Seafood Steamer Oyster Sports Bar

2013 Winners

People’s choice
1st Place – Pompano Joe’s
2nd Place – The Soundside
3rd Place – Baytowne Floating Society

Veteran’s Award
1st Place – Pompano Joe’s
2nd Place – 98 Bar-B-Que
3rd Place – Tops’l

5 Years and Under
1st Place – Marina Bar & Grill
2nd Place – Bubba Gump Shrimp Co.
3rd Place – The Soundside

First Year
1st Place – Baytowne Floating Society
2nd Place – 790 on the Gulf

BEST DISPLAY
1st Place – Marina Bar & Grill
1st Place – Buster’s Bar & Grill

2012 Winners

Veteran’s Award
1st Place – Pompano Joe’s
2nd Place – Buster’s Bar & Grill
3rd Place – Harry T’s

5 Years and Under
1st Place – Tops’l
2nd Place – Graffitti
3rd Place – Sago

Restaurant award
1st Place – Bubba Gump Shrimp Co.
2nd Place – YP @ The Beach
3rd Place – Beach Club

People’s choice
1st Place – Pompano Joe’s

BEST DISPLAY
1st Place – Dockside Cafe

2011 Winners

Restaurant award
1st Place – 98 Bar-B-Que
2nd Place – Pompano Joe’s

BUSINESS AWARD
1st Place – Tops’l

People’s Choice
1st Place – 98 Bar-B-Que

 

 

 

 

 

 

 

 

Tickets


Tickets will be available online for the 2014 event in January for $20 and will be $25 at Ticket Sales the day of the event.  Also available at Graffiti & the Funky Blues Shack (restaurant opens at 5pm) and Aloha Surf Company (Retail Hours: 10-6pm).  Both stores are located at The Village of Baytowne Wharf.  For questions regarding the Seafood Boil on Friday, February 14th, call  850.267.7778 .

 

 

 

 

 

 

 

 

Photos

 

 

 

 

 

 

 

 

FAQ

I have my ticket, now what?

You are in for a fun day.  Upon entering the outdoor festival, you will receive a wristband and Taster’s Guide. Tents will be placed throughout the Village featuring restaurants.  Each tent will have disposable sample cups and spoons for gumbo.  While roaming from tent to tent, be sure to make notes of your favorite and vote for People’s Choice.

How do I become a participant?

We love new participants! Click here or email contact@baytownewharf.com

What if I don’t want to buy a ticket?

The Village of Baytowne Wharf is always open to the public; those participating in the tasting will receive a wristband to distinguish from other guests.

Could this event sell out?

Yes.

Where is Baytowne Wharf located?

Baytowne Wharf is located within Sandestin Golf & Beach Resort in Destin, Florida. The address is 9100 Baytowne Avenue, Destin, FL 32550.

 

 

 

 

 

 

 

 

Recipes

GUMBO

Recipe courtesy Paula Deen via FoodNetwork.com

Total Time: 2 hr 40 min
Prep: 15 min
Cook: 2 hr 25 min
Yield: 8 to 10 servings
Level: Intermediate

INGREDIENTS

3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked

DIRECTIONS

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Shrimp, Chicken, and Andouille Gumbo

Recipe courtesy Jeanne Thiel Kelley via Epicurious.com

Total Time: 2 hr 40 min
Prep: 15 min
Cook: 2 hr 25 min
Yield: 8 to 10 servings
Level: Intermediate

INGREDIENTS

1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra

DIRECTIONS

Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.

 

 

 

 

 

 

 

 

Contact

The Village of Baytowne Wharf

9100 Baytowne Avenue
Destin, FL 32550


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