Sure, WaterColor Inn’s Fish Out of Water (FOOW) may be known for its array of Gulf seafood dishes, but the menu’s coastal inspiration doesn’t stop there. The dessert offerings, too, are fresh representations of the taste of our distinct Northwest Florida destination.
While we don’t like playing favorites, guests tell us that the Keys to the South Key Lime Pie is the standout – and Pastry Chef Nicholas Clark just may agree.
“I think what makes this dessert so special for our guests is that it’s a real taste of Southern flavors that evoke the warmth and spirit of the summer season. Unlike other desserts, this is a ‘deep dish’ key lime pie, so the generous size of each slice is a conversation-starter in its own right!”
Each delicious slice of this decadent sweet-and-tangy treat is served with fresh berries that Chef Clark says perfectly complement the flavors of the pie and provide a pop of color.
We begged Chef Clark to share the recipe, and we’re pleased to say that he agreed. So, alas here you have it – your how-to for a Keys to the South experience right at home. Be sure to tag us in your creations using #watercolorinn or #foow30a. Happy baking!
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KEYS TO THE SOUTH KEY LIME PIE
Ingredients (serves eight)
For Graham Crust
- 6 cups graham crumbs
- 10 oz unsalted butter, melted
- 1.5 tsp ground cinnamon
- 2/3 cup brown sugar
- 3 oz egg whites
For Filling
- 52.5 oz condensed milk
- 20 oz sour cream
- 1.25 cups key lime juice
- ¾ cup fresh lemon juice
- 7 fresh egg yolks
- 1 tbsp vanilla bean paste
Directions
- Preheat to 325°F
- Line a 10-inch springform pan with parchment paper around the bottom insert of pan and secure tightly into pan
- Line entire springform pan with aluminum foil and place 2.5 cups graham crust on bottom, pressing tightly. Press the remaining crumbs up the side of the pan
- Place in oven and bake for 10-12 minutes.
- Remove from oven and let cool completely
- Preheat oven to 350°F
- Pour pie filling mixture inside springform pan; place inside another larger pan that will hold 1 quart of water or at least to almost fill halfway up the sides of springform pan.
- Bake for 2.5 hours at 350°F
- After 2.5 hours, turn oven off but leave pans inside; set a timer for 2 hours
- After the 2 hours, remove pans from oven carefully and remove the key lime springform pan from the water. Discard the foil
- Let sit at room temp on a wire rack with a sheet pan underneath for 1 hour until it reaches room temperature
- Place into refrigerator to cool overnight
- Enjoy!
FOOW has long been synonymous with fresh, locally inspired cuisine that celebrates Florida’s best, serving an authentic taste of the Gulf in an ambiance that embodies the spirit of the WaterColor community: fun, approachable and always served with impeccable service.
Fresh seafood from the Gulf of Mexico is, undoubtedly, the crown jewel on FOOW’s acclaimed menu, the development of which is led by Chef Matt Moore, WaterColor Inn’s Director of Food and Beverage. Below, Chef Matt’s guide to savoring the freshest that the Gulf – and FOOW – have to offer.
We Think Gulf Coast Seafood Is the Best Seafood (And You Will, Too). The Gulf Coast’s bounty is plentiful and unlike any other in the world. While every coast distinguishes itself by a set of specific seafood items, the Gulf offers both the heavy hitters and smaller varieties chefs and anglers alike cherish – from grouper and snapper to mahi and swordfish. As the Gulf’s offerings change with the seasons, so do FOOW’s dishes – which rely on the very best supply from area providers. Thanks to our close-knit relationships with Gulf anglers, we have access to seasonal seafood year-round, providing guests with the opportunity to discover the delicacy of the Gulf’s diverse offerings. In fact, on average, FOOW utilizes 300 lbs. of seafood per week! What does that mean for you? Incredibly fresh seafood year-round! When you order FOOW’s Grouper Ceviche and Fish Dip, or whether you order your fish poached or grilled, you can count on it being in its freshest condition – having been plucked from the water no more than three days prior.
The Featured Fish of the Day Is Always a Good Idea. Just as the Gulf’s offerings change with the seasons, so do FOOW’s seafood features. The team gives the menu a lot of thought and consideration – with the features being influenced by what’s freshest and most unique during that time. Chef Matt’s tip? Always order the featured fish of the day. “When we feature a fish, we’re saying, ‘you should absolutely try this,” Chef Matt says. “Even if you’ve never had it – order it! You’ll be surprised to see how many of our recommendations end up becoming guests’ new favorites.”
Get Creative With Your Choices. While Grouper, Snapper and Swordfish are often FOOW’s most requested fish dishes and are available nearly year-round, Chef Matt recommends daring to try lesser known species, such as Redfish, Wahoo, Cobia, Tripletail and Tile, when available. Grouper has become FOOW fans’ clear favorite (based on orders per year), but Chef Matt encourages guests try their go-to in new ways, beyond ordering it as an entrée. “Our fish dip, ceviche, fish tacos and fried baskets are all great ways to savor the same fish prepared in different ways,” he says. Additionally, FOOW offers a selection of cooking techniques, as well as several options for side items for guests to choose from. Whether they prefer grilled or fried fish, blackened or seared, our team can provide recommendations to please guests’ palates just right.
When It Comes to Seafood, Chef Knows Best. If Chef Matt had to pick a favorite fish, he’d go with Wahoo (Ono), which – while native to Hawaii – can be found in the Gulf during the winter months. Known as the fastest fish in the sea, it has a meaty, steak-like texture similar to that of Cobia and Swordfish, which are also native to the area. “Wahoo has almost a marbling quality that really sets it apart. I just love it!” When it comes to FOOW dishes, however, he can’t pick just one. “Our Shrimp Toast is amazing on every level – from our house-made sourdough, smashed avocado and radish to the shrimp and sesame seeds on top,” exclaims Chef Matt. “And then there’s our Ceviche, which is made with the trim from our swordfish, grouper and redfish and cooked only with citrus and vegetables and accompanied with freshly made potato chips. It’s fresh, simple and absolutely delicious.
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For more information, including hours of operation and to take a peek at the menu, visit www.foow30a.com.
The team at WaterColor Inn’s beloved FOOW restaurant is always getting creative, and when it comes to mixing up fun new cocktails, they don’t skip a beat – serving up libations that are as picture-perfect as they are palate-pleasing.
In the spirit of Instagram-approved freshness, fashion and fun, FOOW has put a playful twist on an otherwise simple-vodka cocktail. Embodying a laidback, yet put-together vibe, mixed with the elegant coastal lifestyle of Northwest Florida’s Gulf Coast, FOOW’s “The VSCO Girl” brings forward some of today’s most delicious flavors with some timelessly healthy ingredients. The result? A cocktail just off-the-radar enough to be your coolest drink yet.
As trend-forward as its name implies, this health-conscious cocktail packs color and punch. Lemon and House-Made Turmeric Syrup balance out the sweetness of this Vodka and Pineapple Juice libation, serving up a crisp and tangy flavor with plenty of anti-aging benefits to boot. Opt to forgo the Vodka for a delicious and invigorating mocktail made for its own social media spotlight.
Enjoy it with a side of sunset at FOOW, or try your hand at making it with the recipe below. Cheers!
Ingredients
- 2 oz 360 Vodka
- 1 oz Turmeric Syrup
- 2 oz Pineapple juice
- 1 oz Freshly Squeezed Lemon Juice
Recipe
- Pour all ingredients into a shaker and shake vigorously
- Pour in a rocks glass, over ice
- Garnish with a slice of pineapple
- Photograph it – or have it join you for a selfie
To learn more about FOOW, including hours of operation and to take a peek at the menu, visit FOOW30A.com.