Henderson Beach Resort

At Henderson Beach Resort, located on Florida’s Emerald Coast, lie legendary white-sand beaches next to emerald-green water,and a bounty of seafood waits to be caught and prepared by a world-class Michelin chef.

There was a time when going on a fishing trip translated to camping in smelly canvas tents or roughing it in low-budget motels or old cabins. Although some still favor the nostalgia of reliving those experiences, the growing trend is to blend fishing getaways with a somewhat more comfortable or even a luxury experience— chef-prepared gourmet menus, spa treatments, high thread count linens in climate-controlled guest rooms complete with in-room Nespresso machines, fluffy robes, and room service—such as you’ll find at The Henderson Beach Resort in Destin, Florida.

Something Fishy

The Gulf of Mexico is well-known for its bounty of seafood. Commercial fishing operations are found in almost every port along the Florida Panhandle. Additionally, anglers enjoy recreational and competitive fishing both offshore and in the coastal bays and waterways.

On Florida’s Emerald Coast—the state’s northwest area named for its emerald green-colored water and favored for its fine white, sugary sand beaches—Destin began as a small fishing village with easy access to the sea’s bounty. In the mid-1950s, following a particularly fortuitous fishing excursion during the annual Destin Fishing Rodeo (started in 1948), a former Florida governor labeled it “The World’s Luckiest Fishing Village” after he caught a 29-pound king mackerel.

Legendary catches still occur today both offshore and near shore, which is perhaps why Destin Harbor is home to allegedly the largest charter fishing fleet in Florida. Just nine miles offshore in federal waters, anglers can troll in depths of up to 300 feet for marlin, dolphinfish, sailfish, tuna, and wahoo as well as grouper, triggerfish, amberjack, red snapper, and bonito.

But you don’t have to go far in a large sportfishing yacht to feel the tug. A wide variety of fish species are closer to shore in 50 to 100 feet of water where light tackle is used for king mackerel, triggerfish and other species, and Choctawhatchee Bay has Spanish mackerel, cobia, speckled trout, flounder, black snapper, and pompano in less than 30 feet of water. Even non-anglers can enjoy the fishing excitement when the charter boats return to the dock and flaunt their day’s catch. Parking is plentiful, and you can walk the dock for free.

See food is Seafood

Fresh Gulf-to-table menus are not only accessible and anticipated, but they’re also celebrated. At The Henderson Beach Resort, gastronomic revelry is relished in a grand yet relaxed style all its own thanks to Executive Chef Gary Palm, whose culinary experience includes international luxury hotel brands in France, Monte Carlo, India, Korea, Indonesia, China, and a chef for foreign and U.S. presidents and other esteemed dignitaries.

Daily market fish is always on his menu at Primrose—The Henderson’s signature restaurant named for a 1920s-era seine fishing boat that’s restored and on display in the Destin History and Fishing Museum—but Chef Palm adds ever-changing flavors and local ingredients like Lemon Grass and White Wine Sauce or Blackened Grouper
with lobster essence, red radish and spring vegetables.

With such exquisite food, you may loosen your belt. Minimize bloat at the fitness center or engage in some of the many wellness offerings at The Henderson, including yoga, paddleboarding, bike adventures, kayaking, or a high-octane calorie-burner that was featured on Shark Tank called Surfset—imagine exercising on a wobbly surfboard that’s on top of bouncy rubber balls and the goal is to keep your balance without falling off. Yep, you got it.

Spa Time

If all the fishing and eating and exercise has whetted your appetite for some serious spa time, you’re in the right place. Just walk into the Salamander Spa and you’ll feel some of
your tension ease. Backlit transparent tiles in hues of the emerald sea line the walls of the hallway and create a surreal, calming effect. Fluffy robes envelop your aching muscles and sand-colored sandals cushion your feet while you relax in the Lavender Room with a flute of champagne or chilled juice.

There’s an extensive menu of treatment options, customized to address every physical concern: Himalayan Salt Suite for respiratory or skin conditions, Floatation Therapy for deep relaxation and Cryo-Therapy, a three-minute treatment to reduce inflammation and boost the immune system. Before, after or in-between treatments, treat yourself to the steam room, experiential shower or whirlpool tub with chilled cucumber slices placed on your eyelids.

Family Rules

Lest you assume The Henderson is primarily for adults, nothing could be further from the truth. Children and teens have their own customized menus at the restaurants and the
spa. The lazy river pool is a hit for all ages, and the white-sand beach invites hours of fun. Weekly activities include lip sync battles, swimming with a mermaid, family movie night,
and a fireside s’mores station for kids and grown-ups alike.

If the kids are missing Rover back home, The Henderson’s Canine Ambassadors, Dune and Ranger, show up twice daily in the Living Room; just like in your home, it’s the place
where people gather. For the artists in your group, The Henderson hosts local artists’ painting classes for individuals and families and Shardworx workshops for making art with glass.

When you stroll through The Henderson, the influence of the local art community is obvious but natural. Thirteen local artists created custom pieces to reflect the beauty of the surroundings and bring both calm and inspiration to all who enter. Displayed in the Historical Hallway and guest room corridors, historical photographs taken by the late Arturo Mennillo depict scenes in and around Destin of people sportfishing and enjoying the beach and emerald water.

Here, old images blend with new art, conversations mingle with children’s laughter, and fresh seafood fuses with imaginative and local flavors. Even if you live hundreds of miles away, this will somehow feel familiar, a place where you can just be and breathe in the salt air.

BRINGING YOUR BOAT?

Destin marinas are small but have transient docking, some with full service and others without. Call ahead for available space.

Destin Marina
Up to 30 feet, no services.
(850) 837-2470

HarborWalk Marina
Fuel, water, electric, pump-out, waterfront shopping and dining at HarborWalk Village, fishing charters, convenience store, and gift shop.
(850) 650-2400; harborwalkmarina.net

Legendary Marina
ValvTect fuel, pump-out,
service and parts, sales.
(850) 337-8200; legendarymarina.com

The Ships Chandler
Boats to 110 feet (based on space available), power and water only, boat rentals, sales, service, chandlery, no pump-out, no facilities.
(850) 837-2262; theshipschandler.com

By Liz Pasch, Southern Boating June 2019

Gourmet food scraps

The Cajuns of South Louisiana are known for their interest in spicy food and exotic flavors, but fishermen all along the northern Gulf Coast have their secret culinary delicacies as well. Most anglers who have grilled a monster blackfish appreciate the fish’s sweet and delicate cheek meat, but only the truly old school fully uses the bounty of these waters and can turn a fish carcass into blackfish jelly. Generations on the coast have long kept this culinary knowledge secret, yet it was fading into “culinary backwaters” until a revival of interest saved these savory treats from vanishing. These are some of my favorites.

Perhaps shrimp throats, aka “spiders,” are among the more common and likely the easiest to go mainstream. On the larger, jumbo to colossal-sized white shrimp, there is a bit of sweet meat that is nearly always wasted. Easily freed by placing an index finger into the head along the bottom and pushing down, this tasty nugget when washed, spiced, breaded, and fried is an amazing twist on shrimp meat with a unique texture and becomes a perfect and delicious finger food.

Mullets are one of the rare species of fish to have a gizzard, similar to a bird. Mullets are bottom feeders and it is best to only use the gizzard from mullets caught near the islands offshore where bottoms are sandy and not full of mud. The mullet gizzard is a small little nodule about the size of a fingernail and located after the throat. It must be sliced open and thoroughly washed before being simply spiced, battered and fried, just like the shrimp “spiders”—a tasty treat.

Red snapper are highly prized along the entire Gulf Coast, but from the piers of Galveston, Texas, to Orange Beach, Alabama, the snapper throats are simply tossed out. Yet these throats on the larger snappers are filled with delicate meat between the pectoral fins and are almost always scraped off the fish stations into the water for crabs or pelicans. I knew of a group of cruisers from Pascagoula, Mississippi, that would often do the voyage to Destin, Florida, along the ICW and arrive as the Destin charter boats were docking and the fish was being cleaned. Florida’s charter captains always found it a bit curious that these Mississippi natives would walk up and ask for these discarded portions of the large snappers. That was until they tasted the snapper throats scaled, spiced, breaded, and fried.

There is obviously a theme here regarding the frying of these tiny leftover morsels of meat, but with reason: They’re delicious and have a sweetness to them not found in the other meatier portions of fish or shrimp that is accentuated by the spicy batters of the Gulf Coast. Ask anyone who’s tried the little thumb-sized scallop of meat above and behind a redfish’s eyes.

Go for it and try one of these Gulf Coast’s unique delicacies. A nice comeback sauce and saltines will certainly help for that first sampling.

By Troy Gilbert, Southern Boating Magazine April 2016

Delightful Dockside Dining

One great aspect of cruising on the Gulf Coast is the history and culture associated with waterfront dining at restaurants and watering holes. Tying up to the piers puts you in touch with a culinary tradition that dates as far back as 1859 at Bruning’s in New Orleans’ West End. Others such as the Fly Creek Inn in Fairhope, Alabama, were known haunts of writers and poets who were drawn to the unmistakable ambiance and connection to the food and drink that comes from being on the water in the Deep South.

Today, there are hundreds of great local haunts for everything from fried grouper baskets to the freshest oysters, and while this space is too small to list them all, here are a few great seafood joints from west to east to keep in mind when cruising the Gulf.

LOUISIANA:

Brisbi’s—New Orleans: West End was the home to seafood waterfront dining for over 150 years until Hurricane Katrina in 2005. Today, the restaurants are coming back and Brisbi’s is leading the charge. Tie up and enjoy the relaxed open-air oyster bar downstairs, or head upstairs to what many call the “Yat Club” for great New Orleans seafood.

Morton’s—Madisonville: On the deepwater Tchefuncte River on northern Lake Pontchartrain in quaint Madisonville, the staff is never in a rush at Morton’s—but neither are you while you’re there. With the best crawfish on the north shore, everything is always fresh, even down to the mirliton dressing.

MISSISSIPPI:

Trapani’s—Bay St. Louis: Located adjacent to the recently completed municipal marina, Trapani’s has been dishing out some of the best seafood and po-boys on the Mississippi Coast for 20 years. After lunch or dinner, stroll one of the cutest towns on all of the Gulf Coast.

ALABAMA:

JT’s Sunset Grill—Dauphin Island: Located on the western side of the island, JT’s is that sort of relaxed joint where you can get your fix of fried oysters and a side of fishermen’s tall tales. Slip space can get tight, so head over early for lunch or dinner.

LuLu’s—Gulf Shores: More like a destination, Jimmy Buffet’s sister owns LuLu’s, and it has the exact feel of the sort of place a sister of Jimmy’s would run. With a ton of adjacent slips on the ICW, eating at LuLu’s is more of an event with live music and volleyball, but always check out the daily specials.

FLORIDA:

Boathouse Oyster Bar—Destin: Sidle up to this waterfront joint and the staff will scurry out to help you dock. Inside this well-worn and casual joint are fantastic oysters prepared numerous ways. Call ahead and they’ll have fresh tuna steak sandwiches on French bread with chips in brown paper bags waiting for you on the pier.

Dockside Café—Port St. Joe: Fried grouper baskets, fresh oysters from next-door Apalachicola, and every type of rum drink imaginable await at the Port St. Joe Marina. It’s the ideal spot on St. Joseph’s Bay to watch the sunset and listen to lone wolf guitarists doing Jimmy Buffet cover bands.

By Troy Gilbert, Southern Boating January 2015