Atlas Oyster House is proud to present the next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on breweries, wineries and distilleries, discovering what is going on in the beverage world. In addition to the beverage tastings, we will feature small plates paired with each beverage, as prepared by Executive Chef, Jason Hughes.
A.B.C. will be held outside, on the Harbor View Deck, the first Thursday of the month (January through June) and will feature a local presenter discussing the highlighted beverages. Classes will consist of four tastings of beverages with four small plates to complement each tasting. Classes will cover the basics as well as specific information regarding the history of the brewery/winery/distillery and their beers, wines, or spirits. All beverages will be announced two weeks prior to the event.
There are two classes every month, each an hour and a half long. The first class begins promptly at 5:00 p.m. with the second class beginning at 7:00 p.m. Class cost is $30 per person (plus tax and gratuity), per class, which gets each participant one tasting of each of the featured beverages. In addition, throughout the class, participants should be prepared for “pop quizzes,” where we will be giving away T-shirts, beer glassware, gift certificates and more. Seating is limited, reservations are required; be sure to make yours by emailing taylor@goodgrits.com or calling 850-287-0200. The featured themes for each class are as follows:
January 2: Jack Daniels Bonded Series
Warm up with us with the new Bonded Series from Jack Daniel’s! This range of bottles adhere to the stipulations of the 1897 Bottled in Bond Act, which was introduced three decades after the distillery was founded to give consumers certainty in what they were buying. The Act dictates that, to be considered Bonded, the spirit has to be distilled by a single distiller in a single season, be matured in wood, be matured in a bonded warehouse for at least four years and be bottled at 100 proof. Discover and celebrate the innovation and craftsmanship of Jack Daniels while giving a nod to history!
- TBD paired with crispy Brussels sprouts, spiced Renfroe pecans, pecorino romano, orange-bourbon glaze
- TBD paired with bourbon-brown butter oysters featuring roasted Gulf Coast oysters, crispy country ham, bourbon-infused brown butter, lime zest, cilantro
- TBD paired with our Jack Daniels chicken salad featuring grilled chicken breast, brown sugar-poached peaches, candied Renfroe pecans, blue cheese, mixed greens, herb-balsamic vinaigrette, Jack Daniels glaze
- TBD paired with chocolate mousse, almond brittle, blood orange pomegranate sauce
February 6: Ology Brewing
Ology’s journey began with the passion for craft beer. Growing up surrounded by science and experimentation, Nick Walker, Head Brewer, developed a keen interest in the world of sensory research, particularly in taste and smell. This fascination, combined with his love for creating food in the kitchen, sparked his venture into home brewing, where he discovered his true passion for crafting exceptional beverages. In collaboration with his longtime friends, Paul Woodward and Brian Clark, Ology took its first steps in June 2017. Their shared enthusiasm for crafting fine liquors, coffee, and a diverse range of beers, from Hazy IPAs to BA stouts, lagers, fruited sours, and unique rums, laid the foundation for what Ology is today.
- TBD paired with Korean chicken wings featuring crispy rice, wine-marinated chicken, sweet and spicy gochujang glaze, pickled carrot and daikon radish
- TBD paired with buffalo-bacon baked oysters featuring wild Gulf Coast oysters, applewood bacon, tangy buffalo sauce, blue cheese butter
- TBD paired with crawfish mac and cheese featuring creamy Louisiana crawfish etouffee, four-cheese sauce, cavatappi, gratin bread crumbs
- TBD paired with calas and Banana’s Foster
March 6: Asesinato Tequila
Back by popular demand! Asesinato Tequila was born in Pensacola and crafted in Tequila Jalisco, Mexico. Every step of their tequila making process is done with the utmost care at Destiladora Del Valle de Tequila. Asesinato’s jimadores harvest only the highest quality, fully mature agave plants from both highlands and lowlands, giving their Tequila its naturally complex notes and smooth finish. Their agave is then slow-roasted in traditional brick ovens and distilled into handmade copper pot stills before they repose in oak barrels. This creates a beautiful, all natural, additive free, flavorful tequila that we believe honors the land it comes from and the people that make it.
- TBD paired with Gulf seafood ceviche featuring local Gulf fish and shrimp, sweet bell peppers and onions, citrus marinade, fresh fried tortilla chips
- TBD paired with chicken chilaquiles featuring roasted chicken, corn tortilla, salsa roja, whipped avocado, queso fresco
- TBD paired with a crispy oyster taco featuring cornmeal-dusted Gulf Coast oysters, pepper jack cheese, chipotle aioli, shaved cabbage, house-made pico de gallo, local corn and black bean relish, flour tortilla, cumin sour cream
- TBD paired with spiced dark chocolate bundt cake, orange icing, pecan ice cream
April 3: Odd Pelican Beer Company
“To all beach locals, the mystery of the Odd Pelican is a familiar tale. High above the salty waters and on any given day, pelicans can be seen flying in their “V” formation. Regardless of the season, these pelicans always flock in an odd number leading to the never-ending question . . .where is the missing Odd Pelican? After a lifelong research endeavor here in Walton County, we have decided that our local Odd Pelicans are sitting back to enjoy a nice, cold beer. Some Odd Pelicans venture to the bay and some to the gulf, but regardless they are enjoying the good life. The Odd Pelican stands out from the rest and is always on the lookout for a good time. We have decided to take a page out of the Odd Pelican’s book and live the good life. For us, this means opening up a local brewery that provides high-quality, well-balanced, and flavorful beer for our fun-loving crowd. We hope you will sit back, relax, and enjoy the taste of the good life with us.” – Hunter Davis, Owner/Brew Master
- TBD paired with our “From the Sea” roll – Osaki kani, steamed shrimp and cucumber inside, topped with ahi tuna, spicy mayo and sweet soy
- TBD paired with crispy fries, white truffle oil, place vecchio, roasted garlic aioli
- TBD paired with barbecue pork sliders featuring house hardwood-smoked pork, orange-chipotle barbecue, tangy slaw, house dill pickle, sweet bun
- TBD paired with lime cinnamon roll, mango pudding
May 1: Cinco de Mayo & Cervezas
Just in time for Cinco de Mayo! Join us for a sampling of Mexican cervezas to celebrate the occasion- led by our very own Beverage Manager, Dean Clark. The class will cover fun facts about the holiday, the history of cervezas, and what makes their flavor profile so special and unique!
- TBD paired with shrimp and crab nachos featuring Gulf shrimp, local blue crab, brie cream sauce, house pickled jalapeños, pico de gallo, fresh fried tortilla chips, cumin sour cream
- TBD paired with elote salad featuring roasted local corn, heirloom tomato, lime crema, avocado, cotija cheese, romaine
- TBD paired with chicken taquitos featuring pulled chicken, pepper jack cheese, crispy corn tortilla, fresh tomato salsa, queso
- TBD paired with fruit punch paleta, coconut milk rice pudding, spicy tamarind glaze
June 5: Una Vodka
In their travels through Latin America, they were amazed by the beauty and variety of flowers. This is where it all began, taking the time to discover the extravagant and magical beauty of edible flowers which UNA Vodka infused into delicious essences. The alluring essence was then matched with the purest of spirits, vodka. The UNA Vodka formula combines Begonias with a few other blooms, the bridesmaids, which enhance its distinctive features to reach a perfectly balanced blend. UNA, a revolutionary flower infused vodka created around the principle that only vodka can respect the essence of flowers and only flowers can respect the purity of vodka.
- TBD paired with salmon blinis featuring UNA vodka-cured salmon, buckwheat pancake, creme fraiche, capers, fresh dill
- TBD paired with caviar toasts featuring smoked trout caviar, goat cheese mousse, rye bread, lemon zest
- TBD paired with stroganoff with braised beef, roasted mushrooms, mustard cream, egg noodles
- TBD paired with buttermilk pie, peach sorbet, blueberry compote