Fall Frenzy at Farm & Fire

New Menus and Creative Concepts Transform One of South Walton’s Favorite Restaurants

By McKenna Mears | Photography by Chryseis Golden

Farm & Fire, located in the heart of South Walton on the Choctawhatchee Bay, is bidding farewell to the summer season in the Florida Panhandle. As the quieter, cooler days of fall approach, this beloved dining spot under Chef Jim Shirley Enterprises (JSE) looks forward to embracing the new season with renewed energy and creativity, showcasing its diverse menu and vibrant atmosphere.

A long-standing cornerstone of the local dining scene, Farm & Fire is renowned for its diverse menu, which includes sushi, pizza, fresh Gulf seafood, inventive craft cocktails, and a rotating selection of seasonal specials. This fall, the restaurant expanded its menu and introduced new concepts and experiences that showcase its team’s dedication to innovative evolution and quality. With such a wide range of options, there’s something for everyone at Farm & Fire, ensuring a satisfying dining experience for all.

The recent menu update at Farm & Fire includes signature steaks, salads, late-night bites, and more.

Farm & Fire’s current menu and ethos are indirectly inspired by classic Art Nouveau and maximalist artists like Alphonse Mucha, Gustav Klimt, and Jan Toorop. “During a time of significant change, Art Nouveau challenged traditional norms and created a completely new design style, while maximalism became a celebration of abundance, diversity, and indulgence,” explains Madison Shirley, vice president of JSE. “At Farm & Fire, we see no reason why we can’t very literally ‘have our cake and eat it too.’ Steaks, sushi, and pizza may be atypical menu pairings, but our guests would agree with us when we say it’s the variety of options that keeps bringing people back.”

Our goal was to offer something that not only meets but exceeds our guests’ expectations

Head Chef Michael Mix, a key figure in establishing The Bay Restaurant—a long-standing JSE restaurant adjacent to Farm & Fire—continues to play a critical role in the company. Chef Jon Kendrick, who also played a crucial role in opening The Bay, joined Chef Mix in this endeavor. Chef Kendrick, previously the sous chef at JSE’s iconic Great Southern Café in Seaside, now serves as the company’s Head of Sushi, overseeing sushi at Farm & Fire, 87 Central Square (the newest addition to the JSE restaurant lineup), and The Bay. Both chefs exemplify dedication and loyalty to the JSE family, having been integral members for many years. This commitment is a testament to JSE’s reputation for nurturing long-term employees who grow with the brand.

“The most fulfilling aspect of my time at Farm & Fire is coming in every day and witnessing our team members’ personal and professional growth,” says Chef Mix. “It’s inspiring to see the development of so many individuals who have been with us for a significant amount of time.”

Chef Kendrick agrees, “It’s a fantastic place to work, and many people have grown with the company from the beginning. I love witnessing the passion and dedication that people bring to their roles.”

One of the notable updates to the menu is the addition of high-quality chops and cuts. “We’ve partnered with Buckhead Beef, a brand known for having one of the country’s best dry aging and chophouse programs,” shares Chef Mix. “The product is exceptional—easy to cook and season—and our goal was to offer something that not only meets but exceeds our guests’ expectations. The positive feedback we’ve received has been incredibly encouraging.”

Chef Mix adds, “It’s exciting to introduce a new menu item. Elevating the menu is part of my job as a chef, but the team here really has fun with it!”. With the addition of new options, the variety and quality of the Farm & Fire menu are further enhancing its appeal for people of all ages and groups, providing a dining experience that’s both accessible and versatile.

This fall, Farm & Fire introduced “Late Nights at Farm & Fire,” a unique concept filling a gap in the South Walton area, where most establishments close by 9:00 p.m. Their late-night offerings include the regular drink menu, a new seasonal cocktail menu, and an exciting late-night bites menu. The bites feature nostalgic favorites with some tongue-in-cheek names. “These finger foods and the late-night concept were inspired by Kristen Tracey, the general manager,” Chef Kendrick shares.

While late Friday and Saturday nights are now a highlight at Farm & Fire, Sunday mornings are equally appealing with the updated brunch menu. The brunch, running from 11:00 a.m. to 3:00 p.m., offers live music by talented local artists in a concept known as “Beats & Brunch.” The experience draws both locals and visitors every weekend and features beloved menu classics as well as new and exciting creations.

At Farm & Fire, known for its sushi, the team’s dedication to creating new and exciting menu items is evident. The “Sweep the Leg” (hamachi, avocado, tempura crunch, yellowfin poke, and cilantro) is a reference to the 1980s film The Karate Kid, which the kitchen staff members quote often. Chef Kendrick explains, “We frequently create new sushi rolls with input from our employees and customers. Some of our new rolls are classic favorites we’re excited to add to the menu, while others are more experimental.” He also notes, “Most of the tuna we use comes from Water Street Seafood in Apalachicola, and we import fish from places like Japan and Scotland.”

A critical aspect that makes Farm & Fire so enticing is its rotating seasonal menu, which offers guests a constantly evolving dining experience. By regularly updating their offerings with the freshest local ingredients, the restaurant ensures that there is always something new and exciting to try. This approach enables Farm & Fire to showcase seasonal produce and unique discoveries, providing a dining experience that is always fresh and interesting. “If we find something interesting at the farmers’ market or a new ingredient, we’ll feature it in our specials. It’s a great way to keep our menu fresh and interesting,” Chef Mix explains.

Farm & Fire’s real magic comes from the dedicated people who bring the restaurant to life. From the front-of-house staff to the chefs, everyone plays a vital role in creating the welcoming atmosphere that guests have come to know and love, and keep coming back for. With a new chops and cuts menu, updated sushi, brunch, and seasonal cocktail options, all layered on top of their rotating seasonal menu, Farm & Fire truly stands out as the place to be!

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To learn more, visit FarmandFireSouthWalton.com and follow @FarmandFireSouthWalton on Instagram. For more information on Chef Jim Shirley Enterprises, visit chefjimshirley.com or head to @chefjimshirley on Instagram for the latest news.