CARILLON BEACH — Red Rae’s has reignited Tim Burke’s passion for Cajun food.
“I moved to New Orleans when I was 20 and started cooking,” said Burke, originally from Atlanta.
After first training under New Orleans’ Chef Roland Hewitt at Christian’s, he continued in the culinary field from restaurants to catering. Though Burke has cooked many types of food, he said Cajun and Creole are his specialties — “I love spicy food, just the combinations of flavors I like.”
Sarah Evanko, who met Burke while they were working at Billy’s Oyster Bar in Panama City Beach, said, “Ever since I met him, he wanted to have a little po’boy shop. It’s just been a dream of his.”
The Grand Opening Celebration on March 2 included a Mardi Gras King Cake Party.
The couple named the outdoor cafe after their 10-year-old daughter, Raelei Burke, a red-head.
“She loves the chocolate chip waffle and ham and cheese croissants,” Burke said.
One of Gigi’s Fab Kids (GigisFabKids.com), “Red Rae” has no problem being in the spotlight.
“She runs food on her skateboard. The first time we tried to stop her,” Evanko admitted. “She will pick up the order at the window.”
Red Rae’s opens daily at 7 a.m., when guests can wake up with Community Coffee, Cajun Andouille Omelets and Homemade Belgian Waffles.
The waffles come plain, topped or stuffed, but Joanie Day, who owns and operates Salon Baliage & Spa, had told me I didn’t need anything in it or on it. She was right. The sprinkle of powdered sugar was enough on the warm, soft waffle.
“We also do a Belgian Waffle Sundae with white chocolate chips, chocolate chips and pecans and we put on salted caramel ice cream, sauces and whipped cream,” added Evanko added, who thinks the secret is the made-from-scratch waffle. “He keeps saying the waffle iron has something to do with it, but it’s the batter. I think it really makes a big difference.”
Burke also makes a variety of breakfast sandwiches including a “crossomelet,” an omelet with Boar’s Head meat and cheese served on a croissant.
“We kinda do breakfast all day,” said Burke, who added, “We try to be real quick with the food. We know people are on vacation.”
Burke also serves debris made from baked roast beef and its juices, which he pours over a biscuit or toast and tops with a fried egg for a deliciously salty combination.
“That’s a real Cajun type of thing. The shrimp and grits are versatile. Some like it for breakfast, some for lunch,” said Burke, as he sautéed shrimp with blackened seasoning in a little olive oil.
Though the cafe uses paper plates, Burke still manages to pull off nice presentations with his dishes. The blackened shrimp were served on a bed of chipotle gouda grits with sliced andouille sausage and sprinkled with green onions.
“We make all the chilis, slaw, dressings and remoulade,” he said.
The chili and coleslaw are toppings for the Nathan’s Hot Dogs, served during lunch. The Hog Dog includes Hot Pepper Relish, Caramelized Onion and Bacon.
And of course, Burke also serves po’boys on Gambino’s Bread, which is shipped in from New Orleans and baked fresh daily. The Blackened Shrimp Po’Boy with Remoulade is the most popular.
Red Rae’s also is a place for sweet treats, from candy to Blue Bell Ice Cream and sno-balls.
RED RAE’S
- What: Cajun cafe serving breakfast, lunch, ice cream, sno-balls
- Where: 100 Market St., Carillon Beach Resort, Panama City Beach
- Hours: 7 a.m. to 5 p.m. Sunday through Thursday and 7 a.m. to 7 p.m. Friday and Saturday
- Details: 588-5278, RedRaesCarillonBeachFl.weebly.com or Facebook.com/RedRaes