Foraging the Forgotten Coast
The Ultimate Florida Culinary Tour

The St. Joe Company’s WaterColor Inn in Northwest Florida has cooked up a four-day culinary package that will treat foodies to Florida-fresh meals via a hands-on experience harvesting, cooking and consuming the best the area—known as either “The Forgotten Coast” or “The Emerald Coast” —has to offer.

Harvest your own food and learn everything from oyster tonging and crabbing to harvesting Tupelo honey and flounder gigging; then sit back and enjoy dining on the food you’ve foraged.

Participants will join chef Chris Hastings, culinary advisor to St. Joe's and owner of Birmingham’s Hot and Hot Fish Club, who will head up the trips along with chef Wayne Alcaide, St. Joe's chef for Northwest Florida. The chefs will prepare meals for participants using the catch of the day. Additional meals will introduce guests to favorite local fish shacks and fine-dining restaurants. 

The “Foraging the Forgotten Coast” package costs $1,750 per person (single occupancy) or $1,500 per person (double occupancy) and is available for the following dates: October 18-21, 2007; March 6-9, 2008; May 1-4, 2008; July 17-20, 2008; October 16-19, 2008.

Package highlights of this culinary experience include:

• Accommodations for three nights: one night at Coombs House (Apalachicola’s historic renovated Bed & Breakfast property), and two nights at the WaterColor Inn
• Nighttime flounder gigging excursions (optional, space limited to six participants)
• Visit to the Apalachicola Marine Estuarine Research Center, plus a nearby field trip to learn the secrets of making Tupelo honey, followed by a mead tasting with George Watkins, a naturalist and beekeeper who was technical advisor for the film "Ulee’s Gold"
• Oyster roast at Buddy Ward’s 13 Mile Oyster Company; optional tonging for oysters
• Crabbing for blue crab at WaterSound Beach on one of the region’s top dune beaches; that evening, enjoy an elegantly prepared dinner on the beach
• Dinner at Fish Out of Water (at the WaterColor Inn), prepared by chef Alcaide and chef Hastings, using ingredients foraged from the area that day
• Additional planned meals and activities in and around Apalachicola

For reservations, contact Liz Lang of Brownell Travel. Tel: 205-414-1659. Email: Lizl@brownelltravel.com.  Web site: www.brownelltravel.com. For more information about the WaterColor Inn and Resort, visit www.watercolorinn.com

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