Southern Cuisine Meets Coastal Florida at Sea Oaks

Sea Oaks is known for its lush landscaping, for tennis, and, of course, for the beach. However, it should also be known for the talented Vero Beach native who is the executive chef.

Steve Long is quick to describe himself as “a Vero native, first of all,” noting that from the time he was 15 years old, he worked at “old-school restaurants” in the area, including Ocean Grill, which is still a landmark, and two that belong to the past: Tango’s and the Black Pearl.

After high school, Long earned a culinary degree at Johnson & Wales University in Charleston, South Carolina. He also worked at the Charleston Grill, the premier restaurant in the Charleston Place Hotel. Living in an iconic city of the Old South, he grew to love Southern cuisine. “You learn the real way to cook stone-ground grits,” he says, “and you get shrimp right off the boat.”

Eventually, he returned to Florida and became the executive chef at the Verandah in Fort Myers. In 2009, the opportunity arose to become executive chef at Sea Oaks, and he took it. He’s been there ever since.

The longevity is something Long is thankful for: “It’s interesting to work someplace this long. In this business, sometimes four years is a long time.” How much more so is 16 years! “You go through changes and reinvention,” he explains. “And we have an amazing team here—the sous chefs, the manager, everyone.”

Besides, the landscaping and the ocean vistas are features he gets to enjoy along with the members. “It’s a beautiful property,” he says. “I’m blessed.”

Long also appreciates the variety involved with his work. “There are different types of cuisines and events, from the daily lunches and dinners to wine dinners and weddings,” he says. “That’s the cool thing about being a club chef.” Furthermore, the members themselves offer ideas that Long will sometimes explore. He calls their input his “open notebook,” adding, “We want to focus on the members and give them the quality of food that Sea Oaks deserves.”

Long was interested to find that what he learned back in Charleston continues to shape his work at Sea Oaks. “Southern cuisine and coastal Florida cuisine complement each other.” And then there’s the shared focus on the freshness of seafood. Long realizes he is always asking, “What came in fresh today?”—just like he did on the docks of Charleston.

Appetizer: Sea Oaks Palm Room Mussels

“There’s been change here over the years, but one thing people come back for is our mussels,” says Long.

Serves 4

• 18–20 Prince Edward Island Mussels
• 1 oz. extra virgin olive oil
• 1 tsp. shallot, peeled and finely minced
• 1 tsp. garlic peeled and finely minced
• 1 plum tomato, scored, blanched, peeled, seeded, and medium diced
• 1/2 tsp. saffron threads
• 2 oz. Pernod
• 1 oz. good white wine
• 4 tbsp. butter, diced, room temperature
• Salt and pepper to taste
• Good baguette, thick cut and grilled or baked

Heat a large sauté pan with deep sides on medium-high heat. Add the olive oil. Stir in the shallots and garlic and sauté for a few seconds before adding the tomato, mussels, and saffron. Quickly season lightly with salt and pepper and deglaze with the Pernod and white wine.

Let cook approximately 30 seconds, then cover the pan and continue to cook until the mussels are just open. Stir in the butter, keeping the pan moving as the butter melts and the mussels finish cooking.

Transfer to a large bowl and serve with the grilled baguette.   

Entrée: Pan-Seared Red Snapper

Long accompanies this dish with coconut rice and local tricolored baby carrots. It combines his love of fresh seafood with an Asian flair.

Serves 2

• Two 7-oz. portions of red snapper fillets (skin on, deboned, and scaled)
• Salt and pepper to taste
• 2 oz. extra virgin olive oil
• Turmeric ginger sauce (see below)

Score the skin side of the snapper with a sharp knife to prevent it from curling on the edges and for even cooking. Season with salt and pepper on both sides.

In a medium to large nonstick pan on medium-high heat, using the extra virgin olive oil, sear the fish, skin-side down, for approximately
1–2 minutes. Flip and sear for 30 seconds to
1 minute on the other side.

Transfer the fillets to a sheet pan to rest. Return to the oven when plating to heat through, being careful not to overcook.

Top with the turmeric ginger sauce and serve.

Turmeric Ginger Sauce

• 1 tsp. extra virgin olive oil
• 1/2 medium shallot, peeled and minced finely
• 1 tbsp. fresh ginger, peeled and minced
• 1 tbsp. fresh turmeric, peeled and minced finely
• Salt and pepper to taste
• 1 clove garlic, peeled and minced finely
• 1/8 tsp. fresh coriander seed, ground
• 1/2 cup white wine
• 1 Kaffir lime leaf
• 1/2 cup coconut milk
• 1 tsp. palm sugar
• 4 tbsp. butter, room temperature

In a medium sauce pot, heat olive oil, then stir in the shallots, ginger, turmeric, salt, and pepper.

Stir 1 minute, then add garlic and coriander. Stir 30 seconds, then deglaze with white wine.

Add Kaffir lime leaf and simmer 2 minutes.

Add coconut milk and simmer 2 minutes.

Remove from heat, then whisk in palm sugar and butter. Add more salt and pepper to taste, and strain though fine chinois into serving dish.

Dessert: Sea Oaks Soufflé

“We offer a soufflé of the evening, so we change flavors often,” Long notes. In place of crème Anglaise, you can also flavor with white chocolate shavings, orange zest, and Grand Marnier.

Serves 2

• 1 tbsp. butter, melted
• 5 tbsp. white sugar
• 5 tsp. butter
• 5 tsp. all-purpose flour
• 1/4 cup cold milk
• 1 tsp. freshly grated orange zest
• 2 large egg yolks
• 1/8 tsp. vanilla extract
• 2 large egg whites

Preheat oven to 400 degrees Fahrenheit.

Brush insides of two 8-ounce ramekins with 1 tbsp. melted butter; sprinkle with 1 tbsp. sugar. Place on sheet pan.

Melt 5 tsp. butter in a saucepan over medium-low heat. Stir in flour and cook until light brown, about 2 minutes. Whisk in milk until smooth and thick (3–4 minutes). Pour into large bowl. Add egg yolks and vanilla and mix until smooth.

In a second large bowl, whisk egg whites until frothy. Slowly add 2 tbsp. sugar and whisk in. Add remaining 2 tbsp. sugar. Whisk until meringue holds its shape and is thick but not stiff.

Fold half of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed.

Transfer to the prepared ramekins, leaving 1/4-inch space at the top.

Bake in the preheated oven until risen and browned, about 16 minutes.

Crème Anglaise

• 2 cups heavy cream
• 5 oz. sugar
• 1/4 vanilla bean, split and scraped
• 4 oz. egg yolks

Heat the cream, vanilla, and sugar in a double boiler. Slowly ladle the cream into the egg yolks to temper. Whisk the cream-egg-sugar mixture in double broiler until the desired thickness is attained. Strain into a steel bowl and chill over ice bath.