fortyfivecentral.com. About The Bay: A gem sitting directly on Choctawhatchee Bay at the southern foot of the 331 bridge, The Bay is Chef Jim Shirley’s waterfront hot spot. The family-friendly restaurant features mouth-watering Southern gulf coast cuisine, sushi, a 12-draft beer system, excellent wine selections, and inventive bar-crafted cocktails. Table and bar seating is available inside and outside on the deck overlooking Choctawhatchee Bay. About Great Southern Cafe: Grand Champion Executive Chef Jim Shirley opened Great Southern Cafe in 2006 in Seaside, FL. This casual restaurant fuses international cuisines with southern cooking using local produce from nearby farms and fresh seafood from the Gulf of Mexico. Here you will find great seafood, steaks, local vegetables, handmade burgers, southern-style breakfast, specialty drinks and so much more. Dine outside on the deck or inside for breakfast, lunch or dinner. About Chef Jim Shirley: Chef Jim Shirley co-owns restaurants in Pensacola, Florida (The Fish House and Atlas Oyster House) as well as Great Southern Café, Meltdown on 30A and 45 Central in Seaside, Florida as well as The Bay at southern foot of the Highway 331 bridge over Choctawhatchee Bay in South Walton and The Baytowne Melt in Sandestin. Jim has been invited to cook at the James Beard House in New York City four times and he is author of the cookbook, “Good Grits! Southern Boy Cooks,” a compilation of the best recipes along with entertaining stories from his Good Grits! column once featured in the Pensacola News Journal. Chef Jim was recently voted the Grand Champion Executive Chef in the Perfect is South Walton Awards for the second year in a row. Chef Jim uses Southern accents with great skill and spirit, traveling far afield to graze and glean, absorb culinary ideas, select fine wines, and look for pockets of sustainable farming practices. As a Pensacola native,Chef Jim uses his knowledge of local waters and his family’s’ farming histories to promote “New Ruralism,” a movement to champion sustainable agriculture and sustainable fishery practices at the urban edge.