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Delicious Dining at Surfing Deer

Surfing Deer in Seagrove Beach

When Scenic 30A vacation rental guests are craving a delicious meal close to the beach, Surfing Deer is always a solid choice. The upscale eatery’s name pays homage to Seagrove Beach founder Cube McGee and his pet deer Bambi.

The Hartleys created a restaurant that feels like home with a menu that includes something for everyone. Graze on appetizers like fresh local oysters and Cheddar Jalapeno Corn Pancakes.

Sweet & Spicy Snapper

A tropical adventure comes to life with this luscious recipe for snapper fillets. The mild flavor of the fish pairs beautifully with a fruity sauce that features mango, lime juice, jalapeno and shallots. The result is a main course that is perfect for dinner with a friend or date night at home.

On 30A’s cozy curve of beach in Seagrove Beach, nestled between Rosemary and Miramar Beaches, Surfing Deer serves upscale New American cuisine from chef Gregg Smith. He looks across the globe for inspiration and puts his spin on global flavors.

One of his most popular dishes is the Sweet & Spicy Snapper. It features seeded red snapper served with jasmine rice, sugar snap peas, melon, sweet peppers, cashews and miso lemongrass coulis. “We’ve had a lot of people tell us it is the best fish dish they’ve ever had,” Smith says.

Valet parking, enormous glass doors and hewn driftwood entryway benches are the first indicators of the sophisticated, yet casual, dining experience at Surfing Deer. White tablecloth-covered tables, perfectly-coursed dishes and Hall (Ann and George’s son and the GM) checking on every table personally seal the deal.

Roasted Chicken

SEAGROVE BEACH – Located on a cozy curve of the Emerald Coast in Seagrove Beach, Surfing Deer has the elegant chic you’d expect along 30A, but it’s backed by a serious menu from chef Gregg Smith. He looks across the globe for inspiration and brings it back to the Emerald Coast, where he serves up New American cuisine with Gulf Coast ingredients. His most popular dish has been the Sweet & Spicy Snapper, which showcases seeded snapper served with jasmine rice, sugar snap peas, melon, sweet peppers, cashews and miso lemongrass coulis. Another favorite is the Roasted Chicken, which features half of a roasted chicken topped with dijon cream sauce and bacon.

Save room for dessert, and don’t miss the Caramelized Banana Pudding Cheesecake, which has a vanilla wafer crumb crust with silky banana pudding/cheesecake filling and a caramel drizzle on top. It’s the perfect way to end your evening at Surfing Deer, where you can enjoy stunning gulf views and cool coastal breezes as you finish up an unforgettable meal.

Caramelized Banana Pudding Cheesecake

If you’re looking for a sweet ending to your meal, the banana pudding cheesecake is a great option. This no bake dessert combines the creaminess of cheesecake with the sweet flavor of banana pudding. It’s garnished with vanilla wafer cookie crumbs and fresh banana slices to add texture and sweetness.

To make the cheesecake filling, start with softened cream cheese. Beat it until it is creamy. Next, add sour cream and mashed bananas. Mix until everything is well combined. Finally, add the pudding mix.

The instructions on the box recommend cooking the pudding for 10-12 minutes. I found that it took much longer than that for it to become thick and pudding-like.

Once the pudding is prepared, let it cool completely. While it is cooling, prepare the crust. I prefer using oatmeal cookie crumbs instead of traditional graham cracker crumbs. Then, press the crumbs into the bottom of your springform pan and up the sides just slightly.

Once the cheesecake filling has cooled, top with crushed Nilla Wafers and sliced bananas. It’s the perfect mashup of two Southern favorites! And if you want to get extra fancy, drizzle with some caramel sauce. Enjoy!

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Hi, I’m Gary Clay

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