fi sh; and they sell their seafood to one of the
local Gulf to table vendors, which then supply
restaurants in our area.”
It’s a circle of support, a purity that benefi ts
everyone involved—feeding the local economy,
respecting the environment, eating in a way that
venerates the body. It’s a difference you can taste…
and boy, does it taste good.
May 2017 | 27
from that is phenomenal.”
Such sentiments are shared and evidenced in
the cuisine at Harbor Docks, as well. “We’re very
much involved with the Gulf to table movement
and the focus it brings to the people and places that
supply fresh seafood from the Gulf of Mexico,”
says owner Eddie Morgan. “It’s a question of
purity and health and maintaining a standard,
so we’re passionate and dedicated to supplying
excellent products to our guests and offering them
nothing but the freshest, highest quality seafood
from the Gulf of Mexico in each dish we serve.”
“All of the seafood that we use in our restaurant
is caught locally everyday and brought in right
away for us to clean and portion, and that provides
a quality that you can taste in the food,” adds
Dewey Destin executive chef Jim Shirah. “We
want everything as fresh as we can possibly get
it, from our seafood to our produce, that creates
cuisine that’s clean, safe, and really just excellent
in fl avor,” he continues. “This whole movement
of farm to table food is important for people who
are looking for ways to
eat healthier and cleaner,
but it’s also a great way to
create a system of strength
within the local business
community because we’re supporting local farmers
and fi sherman.”
Supporting the local guy is an important theme,
whether that means a local produce farm, a local
cattle ranch, or local fi shermen; and that’s a point
of pride for area businesses—trickling all the
way down to the marinas. “In developing the
property along the marina, it was important to us
to have a Gulf to table seafood restaurant, so we
screened our tenants carefully to ensure that the
restaurateur to whom we leased our restaurant
space would provide the freshest fi sh available,”
says Mary Anne Windes, managing partner of the
Destin Fishing Fleet Marina. “The fi shing fl eet
that goes out from the marina everyday is also a
huge contributor to the movement—many of the
boats not only charter fi sh, but also commercial
From seed to spoon.
From farm to fork.
From dirt to dish.
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