Spring Anniversary & Sales Event, March 22-23, 2024

Spring Anniversary & Sales Event, March 22-23, 2024

Join us as we celebrate our 20th year creating outdoor dreams. We invite you to stop by to meet the experts, take advantage of spring sales, enjoy grilling demos at the outdoor kitchen and gain ideas for your backyard refresh this spring. Discounts available on premium outdoor furniture brands, including: 


Berlin Gardens



EC Woods

Jensen Leisure

Lane Venture

Lloyd Flanders



Seaside Casual

Summer Classics

Sunset West


Improve Your Grill Game!

Special offers and demonstrations on DELTA HEAT & FIRE MAGIC Premium Grills

 We’ll have grilling experts and special pricing on premium grill brands, including Delta Heat and Fire Magic. Join us for grilling demonstrations and to talk grills and outdoor kitchens. Whether you’re interested in a  Big Green Egg, a gas grill or an electric grill, we love talking about the benefits of each.  From grill technology and accessories to grilling tips and favorite recipes to where to buy the best premium meats, our Grill Master Wayne and brand experts are ready to answer your questions.

Special thanks to all of our friends and customers who have supported us over the last two decades! We invite everyone to come out and join us for special celebration. Our showroom is located at 34 Forest Shore Drive, Miramar Beach (across from Seascae Resort). Let us help you create your outdoor dreams. 

9th Annual Eggs On the Beach Cooking Competition Raises $44,500 for Local Non-Profits, including Food for Thought & Fisher House of the Emerald Coast

The 9th Annual Big Green Egg cooking competition, Eggs on the Beach, raised $44,500 for local non-profits. The event, which was held Oct. 14 at Seascape Towne Center, featured a diverse array of deliciously creative bites, including alligator, venison and lamb creations. Presented by Bay Breeze Patio, Eggs on the Beach hosted 22 cook teams competing for cash, prizes and trophies. Proceeds from the event were then divided between the winning non-profit cook teams and the two benefiting charities, Food for Thought and Fisher House of the Emerald Coast. This year, both received an $18,500 donation to support their mission.


The non-profit cook teams were awarded a cash donation toward their cause. This year’s nonprofit winners with most taster votes were first place: Healing Paws for Warriors partnered with Swiftly Catered presenting a Trinidad Spice Pork Tenderloin, Bourbon Caramel Balsamic Apple with a Grilled Pear Cobbler with Sweet Potato Pone Cake with Candied Pecans & Bourbon Cane Syrup, which earned the nonprofit $3,500; In second place: South Walton Academy The Eggstras presented Bacon Wrapped Venison with Banana Pepper, which earned a $2,500 donation; and securing third place: The Brotherhood of Distinguished Gentleman: Walton County Juvenile Justice presented Smoked Brisket on Biscuit with Pickled Onion, which allowed them to achieve $1,500 for their nonprofit. These nonprofits earned bragging rights and a cash donation toward their causes.


The diverse bites cooked on the Big Green Egg ranged from fresh seafood and smoked meats to cajun delicacies and desserts. The first-place winner was ‘Keggs Over Easy, earning the most taster votes and a Large Big Green Egg for their Texas Twinkies jalapeno bites and Angels Envy Texas Tea! Two teams tied for second place: Saltwater Restaurants who presented Smoked Gulf Shrimp and Pineapple with Angels Envy Teriyaki Glaze and Bourbon Smoked Pineapple Smash, while Team Indyne & RT&T Technology, who presented Cajun Gulf Shrimp and Sausage with Angels Envy Remoulade and Angels Envy dessert paired with Angels Envy Stone Fence Cocktail both earned a second place a medium Big Green Egg. In third place, Captain’s Choice presented Smoked Brisket, and was awarded a Mini-Max Big Green Egg.


The cook teams also presented their inspiring creations to five honorary judges who ranked bites on taste, appearance and creativity. First place Judge’s Trophy was awarded to Kegs Over Easy for their Texas Twinkies; Second place Judge’s Trophy was presented to Brotherhood of Distinguished Gentleman: Walton County Juvenile Justice for their smoked brisket, and third place Judge’s Trophy was awarded to Nice Racks for their BBQ Sandwich Shot. The judge’s also presented an honorable mention to Brock cooking for the Fisher House for their Bourbon Honey Glazed Smoked Sausage Gravy & Biscuits. Honorary judges included Chef Jude Tauzin, corporate chef for Tony Chachere’s (Acadia, LA); Chef Dan Dederous, corporate chef for Hilton Sandestin; Nikki Nickerson, founder of Cowgirl Hospitality Group; Carrie Honaker, Florida Food & Travel Writer; and Chef Chad Donelson of Bitterroot.


Teams had the opportunity to infuse Angels Envy Bourbon into their recipe and compete for the Best Angels Envy Bite. Earning first place and a barrel head and bottle of Angels Envy Bourbon was the Sea Market for their dessert bite. Food For Thought team earned second place and Florida Q was awarded third place for their Angel Envy bite. Shaun Cooper and Nick Hogan presented the awards as well as served samples of Angels Envy Bourbon neat and infused in craft cocktails.


Eggs on the Beach benefits The Fisher House of the Emerald Coast, which provides a home away from home for military families during medical treatment, and Food for Thought, which aims to fight childhood hunger and food insecurity among students in Walton and Okaloosa Counties. Since its inception in 2013, Eggs on the Beach has donated more than $295,000 to local nonprofits.


For those who have considered purchasing a Big Green Egg, a limited number of Demo Eggs, which were used during the competition, are available at a discounted price. View sizes and pricing at EggsontheBeach.com or visit us at the Bay Breeze Patio showroom at 32 Forest Shore Drive, Miramar Beach, Fla.


Honorary Judges Announced for 9th Annual Eggs on the Beach, Oct. 14

Returning to Seascape Towne Center on Oct. 14, Eggs on the Beach will unite grilling enthusiasts in healthy competition. Each year, cook teams vie for the Taster’s Choice Awards and a chance to win a Big Green Egg. But serious bragging rights are achieved with the coveted Judge’s Awards, in which cook teams compete for recognition by a distinguished panel of honorary judges.

The 2023 panel of culinary experts ranges from Tony Chachere’s Corporate Chef to a Michelin restaurant-trained chef to a local restauranteur and a contributing food writer. With their diverse backgrounds and expertise, each judge will evaluate bites based on taste, creativity and presentation.

This year’s honorary judges include: Chef Jude Tauzin, corporate chef for Tony Chachere’s from Lafayette, LA; Chef Dan Tederous, corporate chef for Hilton Sandestin; Nikki Nickerson, founder of Cowgirl Hospitality Group; Carrie Honaker, Florida Food & Travel Writer for Bon Appetit, Food & Wine, and Wine Enthusiast, among others; and Michelin restaurant-trained Chef Chad Donelson, executive chef of Bitterroot. Here’s a glance at their diverse backgrounds…


Jude Tauzin, Corporate Chef for Tony Chachere’s Creole Foods

Chef Jude Tauzin attended Johnson & Wales University in Charleston, S.C., graduating in Culinary Arts. He returned to his hometown (Opelousas, La.) and went to work for Tony Chachere’s Creole Foods, testing recipes for the Second Helping cookbook. Tauzin later accepted the Sous Chef position at Charley G’s in Lafayette, before moving to Atlanta to help open Comeaux’s Louisiana Bar & Grill as Executive Chef. Over the years, he’s worked at acclaimed restaurants throughout Louisiana, Georgia, and Texas. In 2012, Chef Tauzin returned to Tony Chachere’s Creole Foods as Corporate Chef. Tauzin is active in the Acadiana Chapter of the American Culinary Federation and supports numerous charitable events throughout the year.


Chef Dan Tederous, Executive Chef Hilton Sandestin Beach Golf Resort & Spa

Named executive chef at Hilton Sandestin Beach Golf Resort & Spa in 2021, Dan Tederous oversees the property’s culinary outlets and event dining programs. Tederous leads efforts in creating and implementing standard, seasonal, and special holiday menus consisting of quality ingredients and coastal resort favorites. After graduating from the University of Georgia with a degree in Business Communications, Tederous discovered his passion for cooking while working at a fine-dining restaurant outside of Atlanta. Recognizing his talent, the executive chef of the restaurant offered Tederous his first job as sous chef. Over the last 20 years, Tederous has enhanced his culinary experience by serving as chef de cuisine at Delmonico Steakhouse in Las Vegas, Nevada; executive sous chef at Mauna Kea Resort in Waimea, Hawaii; and banquet chef at Four Seasons Hualalai in Kona, Hawaii.


Nikki Nickerson, Founder of the Cowgirl Hospitality Group

Nikki Nickerson is a serial entrepreneur that loves farm-to-table cuisine, an amazing glass of wine, and bringing people together. She is the founder of the Cowgirl Hospitality Group, which includes Cowgirl Kitchen in Rosemary Beach, Cowgirl Kitchen West in Blue Mountain Beach, CK’s Feed & Supply in Rosemary Beach, Blue Mabel Restaurant and Bar in Blue Mountain Beach, and Southern Belle Catering – all known for comforting, delicious food and an experience that will keep you coming back. Nikki goes against the grain in a male-driven industry. She made “kick back cuisine” a thing. She’s a fearless leader. She’s strong, she’s driven, and she embraces her grit that made the Cowgirl dream a reality. In 2019, Nikki was selected as a James Beard Fellow. She believes in gathering, breaking bread, sharing wine, and spending time with people.


Carrie Honaker, Food & Travel Writer

Carrie Honaker is a Florida-based food and travel writer who is not sure where she will land next, but it will involve messy eating, a spicy Tempranillo, and finding the local farmers market. She has hauled oyster cages off the Forgotten Coast of Florida, harvested indigenous crops with the Abenaki Tribe in Vermont, learned to make beef patties from a Jamaican auntie, made Guavaberry Liqueur with a 7th generation distiller on St. Maarten, and stomped cacao pods in Grenada. She writes about food, drink, travel, and culture for Bon Appetit, Conde Nast Traveler, Wine Enthusiast, Southern Living, Travel + Leisure, Food & Wine, and many more. 


Chef Chadwick Donelson, Executive Chef of Bitterroot
An exceptional meal is a combination of a thousand different decisions. Much in the same way a great chef is a blend of all the experiences he’s had along on the way. Chef Chadwick puts the very essence of every award-winning restaurant he’s been a part of into everything he creates. Bitterroot’s menu is a direct reflection of his story. His humble beginnings helping out around his local bingo parlor led to him serving on the opening team for Jim Shirley’s The Bay restaurant. From there he relocated to the DC area to work at a collection of 1-Star Michelin Restaurants that grew to achieve 2-, 3- and 4-star Michelin ratings. Today Chef Chadwick enjoys creative liberties at Bitterroot serving up the freshest foods in new and unexpected ways.

These culinary experts will mix and mingle with the crowd tasting each team’s creative bite and judging it based on taste, creativity and presentation to award this year’s Judge’s Trophy winners.

Make plans to attend the 9th Annual Eggs on the Beach Cooking Competition, Oct. 14 at Seascape Resort. Learn more, register a cook team or purchase taster tickets at EggsontheBeach.com. (TIP: Save on service fees by purchasing your taster ticket with cash or check at Bay Breeze Patio, 32  Forest Shore Drive, Miramar Beach (across from Seascape Resort). 

Cook Team Registration Open for the 9th Annual Eggs On the Beach


Big Green Egg Fest, Eggs on the Beach, at Seascape Resort

Cook team registration is now open for the 9th Annual “Eggs on the Beach” EggFest Cooking Competition on Saturday, Oct. 14, from 10 a.m. to 1:30 p.m. at Seascape Resort in Miramar Beach.  As one of the official Big Green Egg Festivals held around the country, Eggs on the Beach has earned a reputation as one of the most fun, cook-friendly competitions in the Southeast.

We have enjoyed growing this annual cooking competition over the past eight years, and are humbled by the outpouring of support and positive feedback for the annual event.

The event is made possible through the amazing talent and efforts of our cook teams. We’re extremely grateful for their hard work and are looking forward to welcoming back our previous participants as well as first-time competitors. In addition, we’re excited to add a new category this year—a Kids Competition!

Cook Teams are invited to create bite size portions of their favorite recipes to be judged by the public as well as honorary judges. Each team of up to six is given a large or extra-large Big Green Egg to use during the competition. Bay Breeze Patio provides the lump charcoal, fire starter, table, and tent. Tasters vote for their favorites, as teams vie for bragging rights and prizes, including the grand prize, a brand new large Big Green Egg. In addition to the People’s Choice Awards, Cook Teams may compete for Judge’s Awards, and Non-profit Teams Awards, which includes a donation toward their cause.

New to this year’s event, Eggs on the Beach will include a Junior Chefs Competition. Open to five youth cook teams, the junior cook team category will allow young chefs, ages 8-14, an opportunity to showcase their talents and compete for the grand prize—a Mini-Max Big Green Egg. Second and third place runners up will receive a grilling tool set and all winners will be recognized with a medal and bragging rights. Junior Cook Teams may include up to five young chefs and one adult chef per team, and will present their bite to the honorary judges who will evaluate each bite based on taste and presentation.

Eggs on the Beach benefits two local charities–the Fisher House of the Emerald Coast and Food for Thought.

For those who are interested in owning a Big Green Egg, demo Eggs, which will be used during the event, will be sold in advance with nest (metal stand) and plate setter for a discounted price. Both large and XLarge Eggs will be sold and all come with a limited lifetime warranty and a complementary ticket to attend Eggs on the Beach. Demo Eggs can be picked up after the event, between 3-4 p.m. on October 14.

Cook team registration is $50 for a team of six and each team member will receive a welcome bag, including a commemorative t-shirt and Wayne’s Get Grillin’ Rubs. Youth Cook Team registration is $25 and includes welcome bag for each participant. Cook team fees are waived for non-profit cook teams, which are competing for a cash donation toward their cause. Teams can register online at EggsontheBeach.com, or to avoid online fees, register in-person at Bay Breeze Patio (32 Forest Shore Drive, Miramar Beach, Fla.).

Taster tickets are also on sale now with special advance pricing of $45/adult, $15/child (age 11-17) and kids 10 and under are free. Sponsorships are also available. To learn more or to register a cook team or purchase a taster ticket, visit www.EggsontheBeach.com or call 850-269-4666.