owners ann and george hartley executive chef darek tidwell

Transcription

OWNERS ANN AND GEORGE HARTLEY
SOUS CHEF CAMILLE WITHALL
EXECUTIVE CHEF DAREK TIDWELL
GENERAL MANAGER JAKE PURVIS
30 CASTLE HARBOUR DRIVE, ALYS BEACH, FLORIDA 32461
@GEORGESATALYS
(850) 641-0017
GEORGESATALYSBEACH.COM
OVERVIEW
Ann and George Hartley opened George’s at
Alys Beach in 2008 as part of the Hartley Restaurant Group,
which includes La Cocina Mexican Grill and Bar and Seagrove
Village MarketCafé. George’s is an upscale beach restaurant
serving Southern coastal fare infused with global flavors in Alys
Beach, Florida. Dishes are crafted using locally sourced, organic
produce and the freshest seafood available. This attention to
detail further translates into their thoughtfully curated wine list
and decadent desserts. Housed in a beach cottage with a plethora
of outside dining options, the space is simultaneously airy and
intimate as diners relax by the beach.
Locally sourced,
organic produce
and the freshest
seafood available
(850) 641-0017
Menu highlights include:
TO SHARE
Lobster quesadillas with fresh fruit salsa
Pork belly lollipops
Crawdad cronuts with white truffle hon
CUISINE
ey
BEHAVE ENTREES
Spicy salt and pepper shrimp with mel
on, snap peas, fried brussel sprouts
Lamb shank with saffron risotto, tuscan
kale
Jerk crusted Gulf snapper with coconut
black rice, roasted plantain
MISBEHAVE ENTREES
Fried seafood platters with fries and hus
hpuppies
Senora Anna’s fish tacos topped with roas
ted poblano tartar sauce
Shortrib Wellington with mushroom dux
elle over parsnip puree
Chef Darek Tidwell works closely with local farmers
and purveyors to serve the highest quality of food at George’s.
His in-depth knowledge and forward-thinking techniques result
DESSERTS
in modern, artfully composed plates. The menu’s entrees fall
into two distinct categories: “behave” (organic, spa-inspired
dishes) and “misbehave” (traditional beach fare).
White chocolate banana pie
Smoked pineapple cornbread cake with
coconut gelato, fallsberry salsa
Warm chocolate toffee goo
BEVERAGES
George’s wine program is artfully curated by General Manager
put them at ease while encouraging them to explore wines they
and Certified Sommelier Jake Purvis. The list highlights rarely
have never tasted and to discover wines that are exciting variations
encountered grape varietals and unique growing regions from
on their favorites.
around the world. Purvis shares his knowledge with guests to
(850) 641-0017
DESIGN
The charming beach cottage, flanked with a tin
Ann and George’s prized frog collection is integral to George’s
roof and cedar shake siding, provides the perfect backdrop for
space. The couple commissioned Atlanta-based artist Anne
a casual lunch or dinner. Ann Hartley worked with designer Alys
Lomax to design three driftwood mirrors with frogs from their
Protzman of Alys Design to give the 140-seat space a clean,
beloved collection woven into the frames, which now serve as
beachy feeling.
the focal points of the main dining room. The cozy indoor dining space seats 20 to maintain an airy feel.
The comfortable outdoor spaces are appointed with teak deck
tables and chairs and include a 36-seat front deck, a 36-seat
courtyard—complete with frog fountain—and two screened
porches that accommodate up to 50 guests.
(850) 641-0017
RETAIL
GEORGE’S GEAR
Always remember your experience and bring a piece of George’s
home with you. The restaurant offers a variety of merchandise
including branded hats, t-shirts, koozies, and mugs. These items
PRINCESS ANN AND PRINCE GEORGE: A VERY
are available for purchase in-restaurant.
SATISFYING LOVE STORY BETWEEN FROGS
Ann and George wrote an inspirational book based on their
love story. It’s a whimsical tale of how a wedding gift taught
them a life-long lesson, brought good luck, and served as
a loving reminder to always be open to life’s hidden blessings.
The book is priced at $16 and can be purchased at
www.georgesatalysbeach.com/frog-store.
(850) 641-0017
FROG STORY
Owners Ann and George Hartley began
They still have the linen hand towels, which now hang in the
collecting frogs in 1983, the year they tied the knot. It all
restrooms at George’s. The rest of the collection is displayed
began at a bridal shower when George’s cousin gave them linen
throughout the restaurant. They have also hidden frogs at their
hand towels embroidered with leaping frogs. Ann planned to
sister restaurants, Seagrove Village MarketCafé and La Cocina
exchange them for stemware, but George didn’t want to part
Mexican Grill and Bar.
with the gift from his favorite cousin. He eventually convinced
her to keep the towels.
“It was the only argument I’ve ever won,” says George. “The
frogs have become a fun part of our lives together and we’ve
been collecting frogs ever since. After 30 plus years, we have a
great collection.”
(850) 641-0017
In 1996, their world changed when both Ann and George’s
fathers passed away within months of each other. They rented a
house that summer in Grayton Beach, Florida for a much needed
break. During a discussion with a friend of Ann’s dad, they
realized life was too short to continue their crazy Dallas lifestyles.
They called a realtor in Dallas and put their house on the
market. It was leased within two weeks. With no real plan in
THE TEAM
place, the family planted roots at the beach on Highway 30A in
Walton County, Florida.
One afternoon in 1999, George popped into Seagrove Village
MarketCafe for one of the restaurant’s world famous po-boys.
Ann & George Hartley
George overheard the owner chatting about selling the restaurant.
Without hesitation, he bought it on the spot.
OWNERS
The pair has since opened two additional restaurants in the area:
In 1983, a fiery redheaded fashionista from Panama City, Florida
George’s at Alys Beach and La Cocina Mexican Grill and Bar.
linked up with a tall, charming Texan. Both were successful in
George’s is a casual beach spot serving modern coastal cuisine
the corporate world. George was in banking, insurance, and the
infused with global flavors, and La Cocina serves Tex-Mex with
oil business. Ann was a top salesperson for Xerox, owned a
a coastal twist. All three restaurants have garnered national
retail clothing store, and designed a fashion line that was sold
attention for serving some of the best food along 30A coupled
across the country. For years, they traveled from Dallas to vacation
with exceptional service.
on Florida’s Emerald Coast. They were raising three kids in a
very competitive, fast-paced environment and dreamed of one
When they’re not running their mini restaurant empire, Ann and
day retiring at the beach.
George enjoy traveling the globe and spending time with their
three grown children.
(850) 641-0017
Chef de Cuisine at Morimoto, Tidwell spent his weekends
staging there, absorbing as much information and technique as
he could.
After graduation, Tidwell oversaw dining operations at the Belvedere
Mansion in Rhinebeck, New York and helped owner Nick Rebraca
open Bistro Arielle. The forward-thinking, locally sourced menu
THE TEAM
garnered attention from regional and national publications
including Food Arts, Esquire, The Country and Abroad, and
Hudson Valley Magazine. Following that success, Tidwell went
on to Washington D.C. where he worked with the Mandarin
Oriental Hotel Group and the Ark Restaurant Group at Sequoia.
Darek Tidwell
Executive Chef
Seeking a slower paced lifestyle, Tidwell accepted a job at the
University of South Carolina in Columbia where he elevated
the catering program. Tidwell then ventured further south and
Darek Tidwell got his start in the restaurant industry at a young
joined the Hartley Restaurant Group in June 2014. As Executive
age, but always knew he was destined for a life in the kitchen.
Chef at George’s at Alys Beach, he oversees all kitchen operations,
He took on a variety of culinary jobs, learning the ins and outs
creating seasonal menus of dishes crafted with locally sourced,
of the restaurant business and developing a breadth of knowledge
organic produce and the freshest Gulf seafood available.
about the products and ingredients available to chefs.
When he’s not in the kitchen, you can find Tidwell relaxing on
Ready to take his career to the next level, Tidwell enrolled in
the beach, learning to surf, and spending time with his wife,
the Culinary Institute of America (CIA) in New York. Here, he
Kimberly, and nine-year-old son, Gabriel.
met his mentor Jose Sanchez, a Michelin-starred chef on the
forefront of molecular gastronomy. When Sanchez left to become
(850) 641-0017
Camille Withall
THE TEAM
Sous Chef
Camille Withall was destined to work in the culinary industry.
In 2008, Withall traversed the Pacific for an internship in the
As a child in Manila, Philippines, Withall shadowed her mother
kitchen at the Sandestin Golf & Beach Resort in Destin, Florida.
in the kitchen preparing meals for her parents and three sisters.
There, she gained invaluable kitchen experience including pastry,
Those early lessons proved useful during her eight year tenure
banquets, casual club fare, and fine dining. After her internship, she
as a chef for private clubs, resorts, and independent fine dining
took a job as a line cook at Restaurant Fire in Grayton Beach,
establishments in the U.S. and Philippines.
Florida, and worked her way up to Executive Chef. The years
spent at Fire taught her about Napa-style, farm-to-table cuisine
After graduating with a degree in Commerce Advertising
with a strong Southern influence. Withall parted ways with
Management from De La Salle University in Manila, Withall
Restaurant Fire in January 2014 and joined the George’s family
worked for her father’s agrichemical company handling human
as Sous Chef.
resources, administration, and marketing. Withall quickly
discovered that the corporate world wasn’t for her. She decided
When she’s not in the kitchen, Withall enjoys reading, going to
to enroll in the culinary arts program at the American Hospitality
the beach, and traveling the world to learn about food.
Academy in Manila, pursuing her passion for food.
(850) 641-0017
Jake Purvis
THE TEAM
General Manager
Born and raised in Fort Walton Beach, Florida, Jake Purvis’ true
Purvis studied with the Court of Master Sommeliers to earn his
passion for hospitality stems from his more than 15 years of
sommelier certification. He collaborated in designing a 380 label
restaurant and catering experience. After earning a degree in
wine list that received the Wine Spectator Award of Excellence
Business Management from Southeastern Louisiana University,
and the Wine Enthusiasts Restaurant Award. Purvis is also
Purvis began his restaurant management career with the Lucky
recognized as a wine professional by Wine Spectator.
Snapper Grill and Bar in Destin at age 22.
When he’s not running the ship at George’s, you can find Purvis
Purvis would later manage notable Florida restaurants including
on the soccer field with his son, Jake, and his wife, Tracy. He
HUE in Orlando, Prime Blue Grill and Abakado Sushi in
also enjoys surfing and fishing.
Miami, and Mitchell’s Fish Market for Ruth’s Chris Hospitality
Group and Marlin Grill in Destin. Purvis joined the George’s
at Alys Beach team in 2014 as General Manager, overseeing all
restaurant operations.
(850) 641-0017
HOURS
Open seasonally (February 1 – December 31)
Monday – Saturday
Lunch 11 am – 3 pm
Dinner 5 pm – 9 pm
George’s operates on beach time and does not accept reservations.
Tables are seated on a first come, first served basis.
MENU PRICES
Lunch: $10 – $25
Dinner: $25 – $40
SEATING
Total: 140
Inside Dining Room: 20
Screened Porches: 48
Front Deck: 36
Courtyard: 36
Get in touch!
30 CASTLE HARBOUR DRIVE
ALYS BEACH, FLORIDA 32461
Located one mile west of Rosemary Beach
on the north side of Highway 30A
(850) 641 – 0017
[email protected]
@GEORGESATALYS
PARKING
Lot and street parking available.
FOR MORE INFORMATION, PLEASE
CONTACT:
Tess Cox
(850) 258-4796
[email protected]

owners ann and george hartley executive chef darek tidwell

Transcription

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