In the Kitchen at Capt. Hiram’s Resort

A colorful parrot with vibrant plumage of blue, green, and yellow perches on the shoulder of a nautical figure wearing a captain’s hat.

That’s the logo for Capt. Hiram’s Resort in Sebastian. With two restaurants—Blackfins and the casual Sandbar—the resort has people of real-life culinary experience standing behind the colorful image. Meet David Huneke, executive chef, and Jess Newton, sous chef. 

Huneke started in the food business at 15 years of age. “Fifty-four years later, here I am,” he says. “I guess you have to love it.” He has been at Capt. Hiram’s for eight years. Newton began her culinary career at Capt. Hiram’s and has been there 13 years. “I liked it so much I didn’t leave,” she says. Her mother and grandmother had taught her to cook, and she had taken culinary arts in high school, so although she began by waiting tables, her focus was always on the kitchen.

The waterfront location is a special part of working at Capt. Hiram’s. Huneke says, “We get to see the sun come up every single day.” He also enjoys watching the boats coming in—something he can do even as he’s putting french fries in the fryer.

The location, as well as the resort’s Bahamian theme, favors a seafood focus, though steaks, pastas, and soups are also featured. Furthermore, a variety of spice blends add interest and flavor. These include Aleppo pepper; a chili-lime blend; and za’atar, an exotic Middle Eastern blend featuring sumac and sesame seeds.

Capt. Hiram’s also has a full breakfast menu, which has its own set of considerations. Huneke explains: “Breakfast has to be well thought out. It can’t be crazy involved, but it’s got to be interesting. And obviously, it’s got to be good. Our breakfast menu has a little bit of everything,” including assorted Benedicts and waffles.

Among the fascinating culinary features of Capt. Hiram’s are the wine dinners, which are a specialty—and a favorite project—for Newton. Called “Wine & Dine with the Captain,” each dinner has a geographic theme and features five courses paired with wines. This past autumn, a Portuguese-themed dinner included dishes such as pan-roasted cod with corn and avocado salsa, goat-cheese-and-olive-stuffed chicken, and, for dessert, Portuguese chocolate mousse. Each course was paired with a Portuguese wine—with, of course, a port accompanying dessert. The wine dinners are opportunities to explore, thanks to the captain and crew.   

Appetizer: Firecracker Shrimp

This is “a nice, shareable appetizer,” says Huneke, who encourages readers to use their own favorite marinara sauce.

Serves 2

• 6 shrimp, peeled and deveined
• 2 tbsp. olive oil
• 2 tbsp. white wine
• 2 tbsp. garlic butter
• 1 tsp. red pepper flakes
• Salt and pepper to taste
• 2 cups marinara sauce
• 2 pieces garlic bread, toasted
• Pinch of grated Romano cheese
• 1 tbsp. chopped Italian parsley

In a pan, heat olive oil and add shrimp. Sauté until shrimp are pink. Remove from heat and discard the oil.

Add white wine, garlic butter, red pepper flakes, salt, pepper, and marinara sauce. Simmer and stir gently until sauce comes together.

Pour over toasted garlic bread and top with Romano cheese and Italian parsley.

Entrée: Chicken Francaise

Huneke describes this dish as “something people are afraid to make at home” and gives this tip: “We put the chicken on the side of the pan and slide it in, so the hot oil spatters less.”

Serves 2

• 2 chicken cutlets, pounded thin
• 2 eggs
• 2 tbsp. Italian parsley
• Salt and pepper to taste
• 4 tbsp. grapeseed or avocado oil
• 1/2 cup flour
• 1/4 cup white wine
• 1 cup chicken broth
• 2 oz. butter, cut into 6 pats
• Juice of one lemon

Break the eggs in a bowl and add the parsley, salt, and pepper. Whip together into a mixture.

Put the oil in a pan and heat.

Dip cutlets into the flour and then into the egg mixture. Gently add to the heated oil. Cook chicken for 1 1/2 to 2 minutes, turning gently in oil until golden brown.

Discard the oil. Pour white wine and chicken broth into the pan, along with additional salt and pepper to taste.

Coat the pats of butter with flour and add to the pan.

Strain any seeds out of the lemon juice and add the juice to the pan. Let sauce reduce until the mixture thickens slightly, and serve.

Dessert: French Toast Bread Pudding

“We were making this for fun as a special, and it was so popular we had to add it to the menu,” says Huneke, who describes it as “a classic Southern dessert.”

Serves 4

• Half a loaf of bread
• 1 tbsp. butter
• 7 eggs
• 1 cup heavy cream
• 1 cup half-and-half
• 1/2 cup brown sugar
• 1 tbsp. cinnamon
• 1/2 tbsp. vanilla extract
• Bourbon maple cream sauce (see below)

Grease a pan with butter. Cut up the bread into pieces and add to the pan. Whisk together the eggs, heavy cream, half-and-half, brown sugar, cinnamon, and vanilla. Pour over the bread, making sure all pieces are soaked. Cover with foil and bake at 325 degrees Fahrenheit for 45 minutes.

Remove foil and bake at 350 degrees for another 25 to 30 minutes, or until golden brown. The pudding should be set (that is, not too jiggly).

Allow to cool for 20 minutes and serve with bourbon maple cream sauce.

Bourbon Maple Cream Sauce

1/2 can condensed milk

2 tbsp. maple syrup

1 tbsp. bourbon

1/2 tsp. vanilla extract

Mix all ingredients together.