Northwest Florida is a gorgeous place to live, but doesn’t yet offer many real food restaurants. So I was excited to discover a new favorite – Bud and Alley’s Pizza Bar. The regular pizza has gluten, which we don’t eat, but they do offer gluten-free pizzas (a fun treat if you can tolerate grains) and the chef creates some of the most fresh and ingenious appetizers, sides and salads on the Gulf Coast!
The menu changes with the seasons, the bruschetta is a true fermented sourdough, and many of the vegetables, dairy and meats come from local sources.
A few weeks ago Hannah and I swung by for a late dinner by the beach and had the most amazing carrot side dish. Chef Keaton roasted colorful carrots and served them with creme friache, hazelnuts, apricots, parsley and honey. It was so good, we had to recreate it at home.
I cooked the carrots in a sauté pan with a bit of butter and seasoned them with Celtic sea salt. I always plump dried fruit in juice or liquor to amp up the flavor, so I plumped the non-sulphured apricots in fresh orange juice. The sweet, crunchy, salty, creaminess makes a divine combination!
Next time you visit Seaside, FL make sure you head over to Bud and Alley’s Pizza Bar for some creative, local dishes!