Pensacola Magazine September 2016

the food edition SPECIAL BUSINESS CLIMATE SECTION INSIDE SEPTEMBER 2016 • pensacolamagazine.com

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Editor’s Note my two cents on the subject Kelly Oden Executive Editor September is finally here. The return of the fall season is often accompanied by the return of my appetite. The heat of summer steers me toward lighter fare, but the fall awakens my love for comfort food, red wine and the outside world. The next few months in Pensacola offer a variety of adventures for local foodies. From high-end food and wine on the beach to authentic Greek and southern seafood staples downtown, there is plenty to eat and do this fall in Pensacola. We’ve covered a few upcoming festivals and we even bring you recipes from the Pensacola celebrity chefs who will be headlining at A Taste of the Beach later this month. I hope you are inspired to get out and enjoy our culture, food and cooling weather.

Foodies will also enjoy reading about Go Retro’s downtown tasting tours. They offer three different walking tours in which participants can taste their way through some of Pensacola’s best restaurants. It’s a great way to try out a variety of dining options without breaking the bank. We also talk to Nick Phoenix at Coldwater Gardens and get some excellent advice for growing your own shiitaké mushrooms. These savory delights can be quite expensive, so growing your own is a fun and affordable alternative.

Want to add a little cultural zing to your nightly dinners? Visit one of our local ethnic grocers for the unique ingredients necessary to tour the tastes of the world in your own kitchen. Wonder what goes best with your favorite wine or beer? Josh Newby has compiled that information for you in an easy to read graphic format.

While we spend the fall indulging our food addictions, let’s be sure to remember, and help, those who are less fortunate. Many families in our community go hungry, but one local organization is working hard to fill every pantry in the Pensacola.

Read all about Feeding the Gulf Coast and learn how you can help support their good works.

I hope you enjoy this delicious issue of Pensacola Magazine. As always, I’d love to hear your thoughts.

Subscription Expiration Date is printed on the address label. Renew your subscription now online at www.ballingerpublishing.com: One year $14.95 and two years $22.75.

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contents SEPTEMBER 2016

Page 10 with 10 deedee davis pensacola scene 12 DIY SHIiTAKÉ 15 Paired up: 19 beer & wine pairings

33

tasteful tours 23 of pensacola cultured 27 cooking

27

fall food 33 festivals feeding the gulf coast 41 play • live • give 44

15

Special Section 49 Cover Photo by Katie King

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MAGAZINE

SEPTEMBER 2016 Owners

Malcolm & Glenys Ballinger

Publisher

Malcolm Ballinger malcolm@ballingerpublishing.com

Executive Editor

Kelly Oden kelly@ballingerpublishing.com

Art Director

Guy Stevens guy@ballingerpublishing.com

Graphic Designer/Ad Coordinator Anna Hitchcock anna@ballingerpublishing.com

Editor

Josh Newby josh@ballingerpublishing.com

Assistant Editor

Dawn Gresko dawn@ballingerpublishing.com

Editorial Intern

Malorie Eagles malorie@ballingerpublishing.com

Sales & Marketing Paula Rode, Account Executive ext. 28 paula@ballingerpublishing.com

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en

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ally Owne oc

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Geneva Strange, Account Executive ext. 21 geneva@ballingerpublishing.com

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314 N. Spring St. | Pensacola, FL 32501 850.433.1166 | fax: 850.435.9174 ballingerpublishing.com Published by Ballinger Publishing:

magazine

Member of:

NW Florida’s Business Climate Magazine and Pensacola Magazine is locally owned and operated. All Rights Reserved. Reproduction or use of the contents herein is prohibited without written permission from the publisher. Comments and opinions expressed in this magazine represent the personal views of the individuals to whom they are attributed and/or the person identified as the author of the article, and they are not necessarily those of the publisher. This magazine accepts no responsibility for these opinions. The publisher reserves the right to edit all manuscripts.

All advertising information is the responsibility of the individual advertiser.

Appearance in this magazine does not necessarily reflect endorsement of any products or services by Ballinger Publishing. Š 2016

pensacola magazine | 9

page10 with DeeDee Davis

Former Navy-SEAL-turned-author Kevin Lacz, who stars as himself in the Clint Eastwood movie American Sniper, was the special guest of Edward Jones’ John Peacock and Jewelers Trade Shop recently as he answered questions and signed copies of his new book “The Last Punisher.”

A full house of guests turned out to get their autographed books while enjoying wine, hors d’oeuvres, and music by violinist John Powell, Jr. Among those in attendance were Larry and Dianne Robbins; Mark Wassil and Shannon Cook; Jim and Ann Neal; Larry and Lynn Morris; Bill and Buffy Bailey; Frank and Carla Greskovich; Bob Pace; Ed and Andrea Cronley; and Tom and Katrina Pace.

Cherry Fitch was honored with a milestone birthday party given by her daughter Mandi Edwards along with Mark Lee and Gary

Flack + Kathleen Logan

10 | pensacola magazine

Michaels at the Grand Marlin on Pensacola Beach. Cherry was the principal at Gulf Breeze High School before joining the Mark Lee Team of Levin Rinke Realty. The guests included many people who were a part of the education system as well as friends and colleagues from her new career. The Grand Marlin set up one of their famous and fabulous seafood buffets in their private event room overlooking the beautiful sound. Among the many friends were Ed Gray; Bill and Becky Price; Jody and Becky Brown; Dan and Beverly Livingston; Barbara Hickman; Mike and Ann Mazenko; Brooks and Elaine Davis; and Dick and Laverne Baker.

The 16 Annual Cattle Barons’ Ball, benefitting the American Cancer Society, was another huge success Aug. 20 at New World Landing. Chef Gus Silivos of

Lou + Frank Castagna

Skopelos prepared the western style dinner as the always-popular Modern Eldorados entertained to the theme of “The Heart of Country Music.” The decorations were over the top carrying the theme of country, but adding a whole lot of elegance as well.

The committee unfailingly puts on one of the best events of this type to be found in Pensacola.

Brent Lane, wonderful morning radio personality, once again delivered a fun and successful auction adding significantly to the bottom line booty raised at the ball. An event of this magnitude requires quite a commitment from a cross section of the community and volunteers galore gave of their time and resources to make it all special. Photographer Bud Lovoy; Shannon Palin of Fiore Flowers; Dr. and Mrs. Thomas Sunnenberg; Honorary Chair Buzz Ritchie; speaker Dianne Hatfield; Pete and Angela Moore; Rodney

Jackie Brown + Charles Gheen

Lane + Jill Harper

page10 with DeeDee Davis

and Krickett Rich; Bryan and Erin Adams; Buddy and Irie Vance; Mary Gamble; Tom and Beverly Vaughn; Bill and Donna Clark; David and Abigail Ackerman; Hank Gonzalez; Mark and Lisa Renfroe; and Jon and Meagan Stead are but a few of those who stepped up.

Congratulations to all for a well-done evening.

The list is long of those looking to replace Jeff Miller as US Congressman, and it is impressive that so many young people have stepped up and offered themselves as candidates. Steve Specht is one of the candidates and his team held a meet and greet at V Paul’s Italian Ristorante last Thursday. It was so well attended that the campaign has decided to hold regular Thursday receptions there until after the

general election in November. Get to know your candidates!

And speaking of great events… The 29 annual WSRE Wine and Food Classic will be held Oct. 14 and 15 at the Hilton Pensacola Beach and it is themed “Seasoned in the South.”

North Carolina’s Chef Troy Gagliardo will be special guest for the traditional tasting on Friday and the VIP Cuisine Scene on Saturday. He will mingle with guests and sign copies of his latest cookbook. His unique twist on southern cuisine has been showcased in national commercials with NASCAR’s Dale Earnhardt, Jr. Honorary chairs this year are Michael and Phyllis Johnson. The event always sells out, as it is the oldest annual wine event in Pensacola. Janie Stewart or Suzie Payne can help you with tickets, call 484-1054.

September Birthdays 3 Corbett Davis, III 4 Tina Tortomase 5 Crystal Spencer 6 Logan DeVries 13 Sue Straughn 13 Jill Hubbs 30 Todd McWaters

Dr. + Mrs. Tom Sunnenberg

Steve Specht

DIRECTED BY BILLY BUFF SEPTEMBER 9–11 & 15-17, 2016 W W W. P E N S AC O L A L I T T L E T H E AT R E .C O M

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PENSACOLA COMIC CONVENTION 2016

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Demetrius Massey, Alpha Cosplay, Raging Cosplay, Hunter Nelson + Stephen Gilpin

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Saturday, Oct. 1 Breast cancer survivors, their loved ones and the community are invited to join together in the fight against breast cancer at the 7 th Annual Bras Across the Bridge. Funds raised benefit the Baptist Health Care Foundation Mammogram Fund, which provides free mammograms to women in our community.

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Bras Across the Bridge 9:30 a.m. – noon The Grand Marlin after-party Register at the event or on BaptistHealthCareFoundation.org.

For updates, visit the event page on Facebook.com/baptisthealthcare.

Thank you to our sponsors: Pensacola Honda • Cumulus Pensacola • The Grand Marlin Restaurant & Oyster Bar Broadway in Pensacola • WEAR ABC3 - WFGX 35 • Acumen Medical Imaging & Interventional Performance Machining Services • Skopelos at New World • Cox Communications Pensacola News Journal and Bella magazine

For more information, call 850.469.7906.

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DIY Shiitaké written by Kelly Oden photos courtesy of Coldwater Gardens

C

onsidered a symbol of longevity in Asia for thousands of years, the shiitake mushroom is one of the most versatile and flavorful commonly cultivated mushrooms available. Typically grown in inoculated logs, the rich flavor and hearty texture of shiitaké make them a favorite among chefs and foodies. The delicious mushrooms can command a high retail price, however, which the average consumer cannot always bear.

Fortunately, shiitake lovers can grow their own backyard ‘shrooms relatively easily and enjoy the fungi of their harvests indefinitely. Depending on the spawn type, log size and moisture/ weather conditions, home growers can expect to harvest one to three pounds of mushrooms per log every eight to ten weeks. We talked with Nick Phoenix of Coldwater Gardens about their enviable mushroom production and got some tips for the home grower as well.

pensacola magazine | 15

DIY Shiitaké

Growing “It starts with tree selection,” says Nick.

“We look for primarily oak, but any hardwood tree will work. We make our selections based on road management and forest management in order to do well by the ecosystem. In the winter, when the trees drop their leaves, that indicates that they are storing their sugars and carbohydrates. We will fell the tree and let it sit for one month with the branches and then we cut it into our 36 inch logs and remove the branches. Next, we immediately inoculate by drilling holes into the log, filling it with sawdust spawn and then wax over the holes and on the 16 | pensacola magazine

end of the logs to protect the log from invasive fungus, bugs and weather. It sits under cover in 100 percent shade with a misting system for about 10 months of incubation. After that, we stack them vertically and soak them in water for 24 to 48 hours. In about seven days we have edible mushrooms.”

Although Coldwater’s mushroom production is larger in scale (roughly 500 logs), it’s relatively easy for a home grower to use the same process on a smaller scale. Nick recommends home gardeners have eight logs, soaking one per week for a continuous supply of mushrooms. The season here runs

roughly from early October to early June.

They will produce in mild winters, but not in freezing weather. After harvest, you wait eight to ten weeks and then soak it again. For Coldwater Gardens' 36 inch logs, each log produces between one to three pounds per post soaking harvest. Be sure to keep them moist with a mister or garden sprinkler. Logs require about 40 percent internal moisture content during resting and about 60 percent during fruiting. Wood moisture meters are available online.

Do it Yourself

Health Benefits

Coldwater Gardens does offer private classes on shiitaké inoculation and cultivation and Nick suggests checking out Field and Forest products online for all of your supplies (fieldforest.net).

Although there are thousands of strains of shiitaké, Coldwater Gardens uses the West Wind variety and they have found that it does very well in the Northwest Florida climate. Although there are a few different options for the spawn, Nick recommends the sawdust variety for its affordability and ease of use. Be sure to store in the refrigerator until ready to inoculate. You want your logs to be fairly fresh, so don’t let them sit too long before inoculating.

Kits are also available online for first timers.

Shiitaké’s health benefits are far reaching.

Long considered a medicinal mushroom due its use in oriental medicine as a concentrated extract or medicinal powder, shiitakés in their culinary uses are high in B vitamins and are good sources of iron, selenium and copper, zinc, manganese, vitamin D2 and dietary fiber. Studies also show that shiitakés are helpful in fighting cardiovascular disease and in supporting the immune system. Be sure to cook them lightly as overcooking can diminish their nutrient content and flavor.

Cleaning, storing & cooking Most mushroom aficionados recommend not washing mushrooms as they tend to soak up water and become slimy. Nick recommends holding the mushroom by the base of the stem and tapping the gills with your palm. That knocks out most of the debris. Mushroom brushes are also available. Pat them dry if they are moist and store them in a paper bag in the produce drawer of your fridge for one to two weeks. You can also dehydrate in the oven or a dehydrator.

Flavor Shiitakés have a rich, smoky, woodsy, flavor and a dense, meaty texture. They are often mentioned when speaking about umami, the fifth basic taste after sweet, salty, bitter and sour. Derived from the Japanese word umai, meaning “delicious,” umami (pronounced oo-MAH-mee) is described as a savory, brothy, rich or meaty taste that provides a satisfying sense of deep, complete flavor.

Simple Roasted ShiitakÉs Roasted shiitakés are delicious and versatile. Eat them on their own as a snack or throw on top of salads, pasta or soup for a woodsy flavor.

Ingredients 1-2 lb. Shiitaké mushrooms Olive oil Coarse sea salt to taste Coarse black pepper to taste Optional: Minced garlic, herbs and truffle oil can be added as desired.

Preparation Preheat oven to 400 degrees. Oil a baking dish. Lightly toss the mushrooms with olive oil. Add salt and pepper to taste. Place shiitakés in a single layer in baking dish. Bake uncovered 10 to 12 minutes. Remove mushrooms and shake or flip. Continue to cook for 3 to 5 minutes or until golden brown and slightly crunchy. pensacola magazine | 17

Paired up BEER & wine Combos Perfect for the Pickiest Palate

by Josh Newby

A

social lubricant, a bonding experience, a complement to the meal before you: whatever role your alcohol of choice plays, it is clear that wine and beer are as good at being center stage as they are at being supporting characters.

At barbecues, a bottle of beer is something to hold while listening to a pair of friends or sip from during the silences. For latenight television-watching, a glass of wine is the companion who keeps quiet but comforts you nonetheless. And for moments that call for celebration, both beverages wonderfully accent the proceedings.

In most casual endeavors, you probably just drink whatever you’re in the mood for while eating whatever sounds good.

With just a little planning, however, both experiences can be made noticeably better with some smart pairing. Sitting down to a hearty, meaty meal? Why not try a beer that will really satisfy?

Hosting a cheese and chocolate

party with girlfriends? The perfect wine could really go a long way to making the evening more fun and more delicious.

Sure, you could go to the latest downtown restaurant and allow your waiter to navigate you through the sometimestricky world of food-and-alcohol pairings. Or you could chart your own course with our handy guide over there and be the pilot who steers your dinner party to its next great success.

When it comes to wine, you’ll want a cheese that has a taste similar to the beverage you’ll be imbibing. This is because wine is (usually) sipped, and a chew here and a mouthful there can eventually create a steady flow of flavor. When it’s time to break out the sweets, just remember, the darker the wine, the darker the dessert. Think vanilla with a white and chocolate with a red.

After cracking open an icecold bottle of your favorite brew and letting the fizz settle, you’ll want to take advice opposite from the wines above. Beers tend to be consumed more quickly, so pick a cheese that doesn’t really compete. You wouldn’t want a

strong cheese with a dark beer when you’ve got some mild Gouda sitting right there. When it comes time to throw some meat on the barby, light beers equal white meat, and dark beers equal red meat, and preferably the darker the beer the rarer the chuck.

What we’re giving you here is nothing new. People have been pairing foods with complementary or contrasting drinks ever since mankind discovered the benefits of fermentation. So continue the progress of the human race by venturing outside your comfort zone and trying a cheese you’ve never had with a wine you always avoid, and discover your new favorite pastime. Do right by your forefathers who forged alliances and brokered contracts over a meal and a perfectly paired beer. Get paired up with friends, colleagues, meats and cheeses.

pensacola magazine | 19

wine

BEER

First, you want a cheese that has a taste similar to the wine to boost the respective flavors of each. Secondly, remember, darker the wine, darker the dessert.

Beer tends to be consumed more quickly than wine, so have a cheese that doesn’t compete with it. When it comes to the grill, remember, heavier the beer, redder the meat.

Parings

Pairings

LIGHT

Chardonnay

pale golden color crisp, mild bitterness

citrusy, fruity, distinct

Brie

butterscotch

cheddar

anything

Vermont cheddar

bratwurst

american

chicken

gorgonzola

beef

Gouda

sausages

PILSNER golden color, light bitterness, earthy notes

Sauvignon Blanc crisp, elegant, fresh

mozzarella

fruits & spices

IPA

golden color, hoppy, fruity notes high bitterness high ALC%

pinot grigio rustic, thick, earthy

ricotta

custards

merlot

golden-red color, medium bitterness caramel notes

PORTER

leafy, vegetal, full-bodied

gouda

20 | pensacola magazine

AMBER

chocolates

brown/black color mild bitterness spicy, chocolate notes

A.A. Cunningham Road paving notice ... Naval Facilities Engineering Command Southeast (NavFac SE) has awarded a contract to mill and overlay A.A. Cunningham Road on NAS Pensacola. The work is scheduled to begin the week of Sept. 12 and expected to take four weeks to complete. Watch for “Road Closed” and “Detour” signs. Detour routes to facilities in the area will be Page Road to Warehouse Road and Farrar Road to Pat Bellinger Road. Drivers should observe the warning signs and proceed with caution around the work zones. The work schedule is weather dependent. For questions or more information, contact the PWD Construction Manager Bryan Moeller at 452-3131, ext. 3077.

Vol. 80, No. 35

VISIT GOSPORT ONLINE: www.gosportpensacola.com

September 2, 2016

Fallen Special Tactics Airman honored at NASP

By Capt. Katrina Cheesman Sibley’s unit. “This dedication 24th Special Operations Wing and memorial ruck is an important step for us as a brotherhood Air Force Special Tactics Air- to honor Forrest’s legacy of men dedicated a military freefall valor, and get a small bit of clotraining exercise into Pensacola sure.”

Bay Aug. 26 to His teammates Staff Sgt. Forrest escorted the famSibley, a combat ily to Sibley’s controller from burial site, wearPensacola killed ing combat ruck in action Aug. 26, sacks weighing 2015, in Helmand more than 50 Pr o v i n c e , pounds to repreAfghanistan. It sent the deployed. was the first anOnce at the niversary of Sibcemetery, they ley’s death. completed a After free round of memoStaff Sgt. falling into the rial push-ups to Forrest Sibley waters of Sibley’s honor their fallen hometown, his teammates teammate. joined family members and Sibley, 31, had served in the friends to complete a memorial Air Force as a combat controller ruck march to his final resting since 2008. In his seven years of place at Barrancas National service, he received four Bronze Cemetery (BNC).

Star Medals, once with valor for “When we lost Forrest, most heroism in combat, as well as a of his teammates were still de- Purple Heart for injuries susployed for another five months, tained in combat. and couldn’t attend any funeral “Forrest was one of our best or memorial event,” said Lt. Col. combat controllers, but he was Stewart Parker, commander of 21st Special Tactics Squadron, See Sibley on page 2

After parachuting into Pensacola Bay, members of the Air Force’s 21st Special Tactics Squadron make a memorial “ruck march,” a hike with full packs, from NAS Pensacola’s Bayou Grande Marina to Barrancas National Cemetery and the grave of teammate Staff Sgt. Forrest Sibley. Sibley was killed in action Aug. 26, 2015. He had served in the Air Force as a combat controller since 2008. Photo by Mike O’Connor For more photos, see page A4

CNATT: Make Labor Day weekend safety a priority Center for Naval Aviation Technical Training Public Affairs

The Center for Naval Aviation Technical Training (CNATT) safety manager is reminding service members, civilian employees and their families to maintain safety awareness as they prepare for what is generally viewed as the end of summer.

CNATTSafety Manager Krystal Hancock said that Labor Day, a federal holi-

day designed to honor the achievements of American workers, includes an extended weekend, with service members and their families often electing to travel to see family and friends.

“Whether taking a long road trip or simply jumping in the car to run a quick errand, driving is inherently risky, and traffic mishaps continue to

be a leading reason for lost time, days, and lives across our force,” she said.

Hancock said the National Safety Council (NSC) predicts this could be the deadliest Labor Day weekend for drivers in eight years, estimating that more than 430 people could be killed in traffic accidents throughout the Labor Day weekend. She added that service members, often sepa-

rated from their families and travelling significant distances to visit during the long weekend, should take some simple precautions before and during their trips.

“Get enough rest before heading outsleepy driving is as dangerous as impaired driving,” she said. “Alternate drivers or take frequent breaks to ensure that whoever is behind the wheel stays alert.”

See Labor Day on page 2

‘Be There’ for your shipmates during Suicide Prevention Month 2016

By James Rosenfelder U.S. Navy Bureau of Medicine and Surgery public affairs

NAS Pensacola to host 9/11 commemoration ceremony ... In commemoration of the events of Sept. 11, 2001, Naval Air Station Pensacola will present a ceremony at the National Naval Aviation Museum aboard the base at 10 a.m. Sept. 9. The event will include a guest speaker and a musical rendition from the NATTC Choir, a traditional “two-bell” ceremony, honors performed by the NASP Honor Guard and a 21-gun volley. The public is invited to attend.

Navy Medicine recognizes September as National Suicide Prevention Awareness Month, which began Sept. 1.

The theme for Suicide Prevention Month 2016 is “Be There.”

Throughout the month, Navy Medicine will highlight the power of peer support and personal wellness, encouraging Sailors and Marines to be there for their shipmates.

“Action starts with prevention,” said Vice Adm. Forrest Faison, Navy surgeon general and chief, Bureau of Medicine and Surgery (BuMed).

“When a Sailor needs assistance, easy access to support resources and mental health treatment is essential, as is validation of help-seeking behaviors.”

Suicide prevention is a yearlong effort. Suicide Prevention Month serves as a reminder that building resilience and preventing suicide requires all

members of the Navy and Marine Corps community to work together.

Every life lost to suicide is one too many.

“Take action if you notice anything

out of the ordinary for a shipmate; reach out to them,” Faison said. “If you are having difficulties, seek help if See Prevention on page 2

FatAlbertis getting a facelift...Fat Albert, the Blue Angels’ C-130 cargo plane used for transporting crew and equipment to air shows around the country, is currently undergoing a chemical de-paint process at Tinker Air Force Base in Oklahoma after corrosion was found. Once the de-paint process and sheetmetal checks for any other corrosion are complete, Fat Albert will fly to Hill Air Force Base, Utah, for full programmed depot maintenance and paint. Photo by Kelly White

GOSPORTPENSACOLA.COM GOSPORTPENSACOLA.COM GOSPORTPENSACOLA.CO GOSPORTPENSACOLA.COM GOSPORTPENSACOLA.CO GOSPORTPENSACOLA.COM

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Published by BallingerPublishing, a private firm in no way connected with the Department of the Navy. Opinions contained herein are not official expressions of the Department of the Navy nor do the advertisements constitute Department of the Navy, NAS Pensacola or Ballinger Publishing’s endorsement of products or services advertised.

pensacola magazine | 21

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Tasteful Tours of Pensacola

“There’s so many great stories and so much good food in Pensacola,” said Hunter May, Go Retro’s trilingual tasting tour guide. “So, we thought, why not put them together?”

Palafox Historic Seville Market Day Gourmet

written by Dawn Gresko photos by Anna Hitchcock That is exactly what you’ll find in Go Retro’s new Tasting Tours: a unique blend of our city’s history and culture that meets mouth-watering cuisine from 14 of the best places to dine in Downtown Pensacola.

This is the first time Pensacola has seen such tours, which have grown in popularity and prominence in other foodie meccas of the U.S. like New Orleans and Chicago, and we have only to thank the combined efforts of Go Retro and tour guide Hunter May—whose knowledge of good food stems from years of traveling and “eating” her

way through North America, Europe and Mexico. The bottom line: no matter how picky your palate, your taste buds will thank you for attending any one of these tasteful tours by Go Retro.

Go Retro launched its three variations of Tasting Tours in August, all based on the area in which they take place, including Historic Seville, Palafox and Market Day Gourmet. The Historic Seville and Palafox Tasting Tours run Tuesdays and Thursdays, while Market Day Gourmet tours are available every other Saturday. Each tour can accommodate a max of 16 people, so plan ahead if you’re considering reserving a spot not only for yourself but a handful of your friends and family.

pensacola magazine | 23

Wine Wisdom from the Bodacious Olive When a wine isn’t quite red, it’s called rosé.While this pinkish spirit is produced from the same grapes as red wine (e.g.

Cabernet, Sauvignon and Syrah), the key difference between rosé and red wine is the length of time grape skins are allowed to ferment inside the liquid. Rosé occurs when skins of red grapes touch wine for only a short period of time.The winemaker has complete control of the color of the wine by removing the red grape skins when the wine reaches the perfect pink color.

All Go Retro Tasting Tours are led by Hunter, whose knowledge of Pensacola’s past stems from her time as history teacher at Catholic High School, plus, she has an ample amount of experience giving tours since she guided them on the backs of bicycles through French vineyards for six years. Although she’ll tell you English is her first language, Hunter is also fluent in French and Spanish—a product of her time spent in France and Mexico.

Time flies when you’re having fun and even though you might be hesitant about signing up for a tasting tour that lasts three hours, you should know it will be time well spent. With finger-licking good food, how could it not be?

The length of the tour not only allows for you to enjoy tapas-sized portions of food without a rush, but allows for you to casually stroll downtown while you listen to Hunter tell you interesting tidbits about the area—whether scandalous stories about Pensacola’s infamous Red Light District, historic fires that spread through the city, or the famous Spanish explorer who first set foot in Pensacola: Tristan de Luna.

Depending on the venue, for each tour you might be seated at

24 | pensacola magazine

the bar, a private room, or have free reign to explore.

To say the food portions come in small sizes would be an understatement—for any one of the tours you choose, you won’t be left asking for more. If you’re wondering what you might expect to eat, chefs have the option to surprise you with specials of their choosing for the day.

But, that isn’t to say you can’t expect to try certain signature dishes like a big bowl of Southern goodness in the form of Grits a ya ya from the Fish House, Chef Irv’s delicious take on the crab cake at Jackson’s Steakhouse, and musthave macaroons from Adonna’s with distinguished flavors like earl grey tea and rose petal.

And don’t be quick to count out Historic Seville and Palafox once you hear they are walking tours.

Trust us when we say walking will be both a welcomed respite and a chance for you to work off all the food you’ve been sampling so you’re ready to fill up again on the next stop.

Also, the summer heat shouldn’t scare you away from trying one of the walking tours, since the commute from each restaurant isn’t very long and your next stop is guaranteed to have refreshing

drinks and an air-conditioned environment to cool you off. Plus, it won’t be long before fall ushers in cooler temperatures and beautiful, breezy weather.

Market Day Gourmet differs from the other tasting tours in that it takes place on Go Retro’s signature, green climate-controlled 1930s Ford transit bus. The focus of the tour is downtown’s Palafox Market, which runs every Saturday from 9 am to 2 pm. The tour is all about showing participants fresh offerings found at our farmer’s market, as well as how to prepare your own recipes at home with local ingredients.

“Food is an integral part of culture,” said Hunter. “It’s an essential part of experiencing a way of life different from your own.

Food opens doors that way.”

Indeed, the food on these tours does open doors: namely the doors of restaurants you’ll be glad to experience for the first time, or ones you’ll be more than happy to revisit, for a taste of the rich food, history and cultures that flavor our city.

Go Retro Tasting Tours Palafox You’ll meet your group in the New World Landing parking lot (600 S. Palafox St.) and carry on from Skopelos to Bodacious Olive, Adonna’s, Dog House Deli, O’Riley’s and then you’ll end at Jackson’s Steakhouse. $48.38 per adult

Historic Seville Meet with your group at the Fish House (600 S. Barracks St.) and from there you will travel to Hub Stacey’s, Seville Quarter, Dolce Gelato and Pensacola Bay Brewery. $48.38 per adult

Market Day Gourmet Beginning at the Perry House (2 E. Wright St.), you will travel through the food and fare of Palafox Market before moving on to the Bodacious Olive, Joe Patti’s, Ever’man Cooperative Grocery and Cafe, and ending on a sweet note at Chrisoula’s. $53.13 per adult Check tour availability and reserve a spot easily online by visiting goretro.us.

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(850) 433-6737 75 S. Tarragona St., Pensacola, FL

Poet Laureate of NW FL

Barbara Henning Professor Emerita, Creative Writing, LIU

National Poets Expand Foo Foo Horizons!

W

est Florida Literary Federation is offering “Writing off the Wall” with free poetry readings, reasonably priced workshops, and more fun events with a local flair at this year’s Foo Foo Fest. Lewis Warsh and Barbara Henning, noted contemporary writers, will team with Poet Laureate of Northwest Florida Jamey Jones for our Nov. 10-13 literary celebration. Jones will also interview the writers at a “Sunday Brunch with the Poets.”

For more details, check out our Facebook page or WFLF.org

400 S. Jefferson St. Suite 212 Pensacola, FL 32502 • FooFooFest.com pensacola magazine | 25

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CULTURED

COOKING written by Dawn Gresko Photos by Anna Hitchcock & Guy Stevens

photo by Artur Rutkowski

G

ood food: it’s something we all crave, but we often take for granted the relationships and bonds formed around good food. (Because it was really Grandma’s cooking that brought everyone together during the holidays, right?) But, more than that, food is a gateway and a glimpse into a culture that might be different from our own. It should come as no surprise that food is an integral part of culture, which means there is perhaps no better way to experience a culture than by sampling from dishes as diverse as the people who concoct them. If you prefer a specific style of cultural cooking, or you’re simply looking to experiment in the kitchen, look no further than these local outlets for an assortment of food and ingredients from around the globe.

pensacola magazine | 27

asian market

301 W. Nine Mile Rd. 850-477-2808 facebook.com/minuamsa Craving Asian? Nothing beats the authentic Asian ingredients found at Asian Market. Although owners Gin and Tun Cng hail from Burma, the Asian Market carries a wide range of ingredients with their roots in various Asian countries like the Philippines, Korea, Vietnam, Japan and China. However, the most popular products at Asian Market are those used in Filipino dishes. So, if you live for lumpia, this is the place to come

store owners Tun & Gin Cng

28 | pensacola magazine

for ready-to-make spring roll wrappers ideal for cooking either fried or fresh lumpia. The market is also your one-stop shop for all things sushi, especially if you prefer to craft your own from scratch using the best wasabi and freshest seaweed. Top off any dish with imported sauces like spicy sriracha and Korean BBQ. Don’t shy away from labels that say fish or shrimp paste if they seem unfamiliar; these are essential additives to Asian-style soups, including the traditional Burmese rice noodles in fish soup called “mohinga” or “all-day breakfast.”

Last, but certainly not least, if you’re looking for sweet, tasty treats, check the candy aisle for Meiji cookies and biscuits that come with a variety of fillings like strawberry, chocolate, and vanilla.

Asian Market’s All-Day Breakfast or Mohinga

Ingredients: 1 tbsp vegetable oil 2 long red chilies, 1 finely chopped, 1 thinly sliced 1 tsp ground turmeric 1 onion, thinly sliced 2 cm-piece ginger, thinly sliced 2 garlic cloves, thinly sliced 2 lemongrass stalks, white part only, thinly sliced 1 bunch coriander, stalks and roots finely chopped, leaves chopped 2 tbsp ngapi (Burmese shrimp paste) 1 tbsp tamarind pulp (liquid form) 150 g banana blossom, thinly sliced ¼ cup chickpea (besan) flour (see Note) ½ cup chickpeas, cooked and crushed 3 cups fish or vegetable stock 400 g vermicelli rice noodles, soaked in cold water for 15 minutes, drained 250 g firm white fish (such as barramundi), skin on, chopped 2 tomatoes, roughly chopped 2 tbsp fish sauce lime wedges to serve Method: Place oil in a large saucepan over medium heat. Add finely chopped chili, turmeric, onion, ginger, garlic, lemongrass, coriander stalks and roots and ngapi, and cook, stirring constantly, for 5 minutes or until softened.

Stir in tamarind pulp and banana blossom and cook, stirring, for 3 minutes until banana blossom has softened. Add chickpea flour, stirring to combine.

Add chickpeas, then gradually stir in stock and simmer for 10 minutes or until soup has thickened. Add drained rice noodles, fish, tomatoes and fish sauce, and simmer for 5 minutes or until noodles and fish are just cooked.

Divide fish noodle soup among 6 serving bowls. Scatter over coriander leaves and thinly sliced chili and serve with lime wedges.

CULTURED COOKING

Shoreline Deli 1180 W. Main St., Pensacola, FL 850-433-8852 sfpensacola.com

For 18 years, the Vatsolakis family has owned and operated Shoreline Foods International Market and Deli on a cozy corner in Downtown Pensacola.

Originally, the Vatsolakis come from the island of Crete, which is where Shoreline’s signature extra virgin olive oil is imported— coming straight from the Vatsolakis’ own olive trees.

Shoreline Extra Virgin Olive Oil comes in four sizes: ranging from a half liter can to 1 and 3 liter cans with the

biggest being a 5 liter box.

In addition to its signature olive oil, Shoreline Foods just began offering its own brand of dry white and red wines.

The market also offers a unique thyme honey, native to Crete and gathered from bees that use the nectar of Cretan thyme plants. Stock up on olives at the self-serve bar, where you’ll find one of the most popular green olives stuffed with kritamo, an ingredient considered a “super food” with health benefits that even exceed

those of kale. From Greek olives, wines and beer to quality meats and a plethora of international spices, there’s no shortage of items to find for the dish you’re cooking up. Don’t forget you can also pick up breakfast, lunch and dinner from Shoreline Deli, where you’ll find breakfast and lunch gyros and other sandwiches served on sub rolls baked fresh

daily from Bagel Heads, as well as fresh salads with plenty of Greek flavors.

store owner "Manoly" Vatsolakis

Shoreline Foods Dakos Ingredients: 4 rusks (any type or size) 3 fresh whole tomatoes 5.5 oz. feta cheese 8 tbsp. extra virgin olive oil crushed (not ground) oregano Method: Soften the rusks by placing them under water for 2 seconds each and place them on your serving plate.

Drizzle Shoreline Extra Virgin Olive Oil over all the rusks. Be generous with the amount as this will add to the flavor and moisture of the rusks.

Cut one tomato in half at a time and using a cheese grater, grate the tomatoes over the rusks. Use more tomatoes if needed until there is a comfortable layer of tomato pulp on all the rusks.

Crumble the feta cheese over the rusks making sure all rusks are 50% covered.

Sprinkle the crushed oregano over all the rusks. This is done to give the rusks a touch of the oregano flavor and the aesthetic look of the dark green on a white backdrop. It appeals to the eyes and the mouth.

Finally, drizzle a little olive oil over the finished rusks for a little color. pensacola magazine | 29

four winds international Market + deli 6895 N. 9th Ave., Pensacola, FL 850-477-2808 gofourwinds.com Since 1981, owners James and Nancy Tarabay have kept Four Winds the leader in serving up international foods to Pensacola.

It is the “one-stop emporium” with over 9,000 items from around the world—from the Mediterranean and Middle East to Russia, Europe, Asia and Mexico, the selections are practically limitless. Ask any of the regulars and they’ll tell you they’ve been coming to the store for years, whether for their specialty cheeses (over 250 domestic and imported options) and wines, deli selections, or their signature Four Winds dips like garlic feta and sun dried tomato. From all-organic chicken to roast beef that has been aged to perfection over the course of 24 days, Four Winds is guaranteed to have just what you’re looking for in the meats department.

Specialty dried fruits like the massive (and mouthwatering) Medjool dates along with kiwis and more are available for pairing with Four Winds

30 | pensacola magazine

cheeses for appetizing platters.

In addition to carrying over 750 imported beers, the market is also well-known for over 50 different whole bean coffees, including 12 Bean Gourmet Coffee that is exclusive to Four Winds. The deli offers great-tasting gyros as well as other meat sandwiches, plus vegetarian options like tabouli and hummus sandwiches.

Catering is available upon request in advance.

Four Winds Primo Recipe

For serving over pasta, dice and sauté: ½ cup olive salad 6 - 8 sun dried tomatoes 3 - 4 garlic cloves 1 small white onion ¼ lb. prosciutto Add 3 - 4 tbsp. pesto and let simmer.

Serve over pasta.

For rice without pesto: Add 1 cup Basmati rice Add 2 cups water and sauté to brown.

store owner James Tarabay

Salt and pepper to taste then cover and medium boil for 15 minutes.

CULTURAL COOKING

spice house

6707 Plantation Rd., Pensacola, FL 850-478-2471 facebook.com/spicehouseFL Spices are more than what you add to a dish to kick your cooking up a notch; just ask the Abraham brothers at Pensacola’s Spice House: they’ll tell you that depending on the spice you use, there’s a plethora of health benefits that go along with it. For easy reference, look to the store’s list of spices to learn just how they can improve your health. The Abrahams are from Southern Indian, which is where many of their imported items

originate, too. Of course, turmeric is one of their staple spices, but other popular products include imported juices like mango, guava, triphala and bitter gourd. From fresh halal meat to combine with your own recipe to meals already planned out and prepared for you, such as readyto-eat tomato rice and masala, you’ll walk away with exactly what you were looking for and more. Reap all the rewards of Spice House’s coconut oil, whether you have plans to use it as a healthy alternative in cooking or you were hoping to add it to your beauty routine. The Spice House also offers authentic Indian cuisine like delicious chicken curry through its catering service for those who call in advance, and the store will begin offering cooked food items on Sept. 9 with a menu featuring masala dosa with sambhar as well as samosas.

Spice House’s Ming Dal Curry Ingredients: 2 lbs. whole moong 1 tsp. turmeric powder Salt as needed

Seasoning: 2 dsp. oil 2 dsp. ghee 2 tsp. mustard seeds 1 cup chopped onion Few curry leaves 1 ½ tsp. chili powder 1 tsp. cumin powder 1 tsp. turmeric powder 1 ½ tsp. garlic paste 1 ½ tsp. ginger paste 1 can diced tomatoes Salt for taste Method: Wash and soak Moong whole for a day in a lot of water. The next day make sure enough water above the level of the dal. Add 1 tablespoon of turmeric powder and salt then cook well. Add more water if needed.

Heat the oil and ghee, splutter in mustard seeds.

Then add chopped onion and curry leaves. Sauté it well until it is brown then add garlic paste and ginger paste. Then add turmeric powder, chili powder, cumin powder, and stir all together. Add tomatoes, stirring it well before adding the paste to the dal.

pensacola magazine | 31

32 | pensacola magazine

fall food festivals D

o you hear that sound? The crowds of cuisine connoisseurs are flocking to the shores of Pensacola for the return of our annual fall food festivals. The festivities kick off every year around the end of September, just as the first few days of fall usher in the refreshingly cooler weather, enticing us to move our activities outdoors and experience all the benefits that come with living and playing in Pensacola.

Kicking off the food festivities is the Ninth Annual Taste of the Beach in which Pensacola’s celebrity chefs spice up the food and crowds at one of Pensacola’s biggest culinary events taking place on Friday and Saturday, Sept. 23 to 24.

Next on the lineup is Pensacola Seafood Festival, which is fighting against hunger this year not only by serving up all the best dishes of the coast, but by teaming up with Feeding the Gulf Coast so festival-goers can donate non-perishables to help out local families in need. Last but not least is Pensacola’s Greek Festival, where you can celebrate a different kind of coastal culture (and cuisine) by participating in dancing, tasting the best in homemade Greek food, and enjoying the good company (or as the Greeks say: parea).

Whether you choose to visit one or all of these fall festivals, just follow your gut and you won’t be disappointed!

upcoming festivals The Wharf Uncorked Food & Wine Festival

The third annual The Wharf Uncorked Food & Wine Festival runs from September 15th - 17th 2016, at The Wharf in Orange Beach, Ala. The three day event combines tastings of delicious food and tantalizing wines, live entertainment, a pinch of southern flare and a dash of Gulf Coast hospitality. This event will raise funds for Make-A-Wish® Alabama—an organization devoted to granting wishes to Alabama children with life-threatening medication conditions.

For more information, visit thewharfuncorked.com.

WSRE’s Wine & Food Classic North Carolina’s “Chef Troy” Gagliardo will be WSRE’s special guest for the 28th annual Wine & Food Classic weekend, Oct. 14–15 at the Hilton Pensacola Beach. This year’s affair is themed “Seasoned in the South” and includes the traditional Grand Southern Tasting on Friday and the VIP Cuisine Scene on Saturday. For tickets, visit wsre.org/ wineandfood or call Suzie Payne at 850-484-1054.

The World Food Championships The World Food Championships features hundreds of competitors seeking food fame and fortune (plus hundreds of thousands of dollars in cash and prizes) in Orange Beach, Alabama this November 8–15.

Following a tournament-style format across nine iconic food categories, the WFC culminates with a Final Table faceoff where category champions brave potential elimination in front of a live audience and a discerning panel of culinary judges. Visit worldfoodchampionships.com for more information. pensacola magazine | 33

Coastal Carnival:

Pensacola’s Annual Seafood Festival

by Dawn Gresko

T

he beauty of Pensacola’s annual tribute to coastal cuisine and culture is that you don’t have to be in love with seafood to have fun while getting a taste of Pensacola living. So, whether you’re just visiting or here to stay, the festival is guaranteed to introduce you to something new in Pensacola; you might meet a local artist, learn about the perfect caterer for an upcoming event you’re hosting, or you just might find a restaurant to add to your list of places to try.

So, go ahead: dive into Seafood Fest and sample from offerings as colorful and plentiful as the people and places of Pensacola.

Let’s be honest: food is the first thing we consider when attending an event, especially when it’s a foodie paradise like Pensacola’s Seafood Festival. So, we want you to know just what you can expect at this year’s Gulf to Table and Fiesta Seafood Grille.

Fresh from the gulf to your table, restaurants and caterers are serving up tapas-sized portions of their signature seafood dishes from Flounder’s Chowder House, Boneheads Fire Grilled and Sons of Italy Buona Fortuna Lodge to The Fish House and Nancy’s Haute Affairs.

As for the Fiesta Seafood Grille, you can look forward to best-selling dishes by celebrity chefs from Wind Creek Hospitality, The Point Restaurant, Taco Mez, Union Public House, Boneheads Fire Grilled, Broussard’s Bayou Grill, Shux Oyster Bar, V. Paul’s Italian Ristorante, Skopelos at New World and McGuire’s Irish Pub.

34 | pensacola magazine

The Children’s Area will be slightly different from last year’s event with new attractions like the Hermit Crab Races in which children get to pick out a crab from the tank to race against others. The SeaMobile will also be making rounds, encouraging kids to interact with a diverse selection of marine animals from starfish, coral, sea sponges and urchins to all types of shells in a touch pool.

This year, Pensacola Seafood Festival is partnering with Feeding the Gulf Coast to support Hunger Action Month.

Festival-goers are welcome to bring canned goods and other non-perishables to donate to the cause, which you may drop off at the Feeding the Gulf Coast booth or in designated collection barrels around the festival.

The music lineup kicks off at 5 pm on Friday with performances by Josh Door, Smithfield and Old Southern Moonshine Revival. On Saturday night, Quaker City Night Hawks, The Hip Abduction and Moon Taxi will be jamming out. Then local musicians will take the stage on Sunday.

As many as 150 artisans and craftsman will set up at the

festival. Locals include Tobbe Byrd (handmade metal art), Kil’n Time Studio of Pensacola (coastal-themed ceramics), and Truth Soap Company of Pensacola (hand-crafted soaps, lotions, lip balms, candles and much more).

Additionally, there will be 15 food and cart vendors offering their specialty items, including Cajun Specialty Meats of Pensacola, Go Greek Events of Cantonment, and McGuire’s Irish Pub of Pensacola—who will be serving up their delicious root beer and floats.

This free, three-day festival is set for Sept. 30 through Oct. 2, spanning across Downtown Pensacola’s Seville Square, Fountain and Bartram parks. So bring your favorite people for a weekend filled with flavorful food, great live entertainment, and local flair from artists near and far.

Location:

Pensacola’s Seville Square, Fountain Park & Bartram Park

Festival Hours:

Friday, Sept. 30 11 am - 11 pm Saturday, Oct. 1 10 am - 11 pm Sunday, Oct. 2 11 am - 5 pm Free admission *costs vary for food and drinks

Location:

Annunciation Greek Orthodox Church

Festival Hours:

Friday, Oct. 7 11 am - 10 pm Saturday, Oct. 8 11 am - 10 pm Sunday, Oct. 9 12 pm - 6 pm Free admission *costs vary for food and drinks

Get Greek-y

greekfest returns for its 57th year

by Josh Newby

F

estival season is upon us. As the weather finally cools, there is nary a weekend that goes by without a fun outdoor activity rife with the smells and sounds of autumn. Few events capture all the fun of festivals and combine it with education and ethnic diversity as well as Greek Fest, now in its 57th year.

It has changed a lot over the years, but suffice it to say that this Pensacola October staple is more efficient and more fun than ever.

They’ve rearranged the food setup so that dinner is inside the hall and the pastries are outdoors, eliminating long lines in the sun. They have also gone to great lengths to make the dancing, church tours and gift tables more interesting and entertaining than ever.

The festival takes place Oct. 7 and 8 from 11 am to 10 pm and Oct. 9 from noon to 6 pm, all at the Annunciation Greek Orthodox Church on Garden St. Throughout the day, you’ll hear great bands, witness youth folk dancing and be treated to some traditional Greek cuisine with a local twist.

“Our church families will take the foundation of Greek recipes and add their own tweaks,” said Rebecca Pappas, communications director for the festival who has worked with the event as a dancer and cashier most of her life.

Everything from chicken, roast lamb and pastitso to gyros, Greek fries and Greek salads will be tempting festival-goers. Each dish has a distinctly delicious taste, yet they are all tied together with the same attention to detail and familial love.

“It really is a family affair,” said Pappas. “We love to educate the Pensacola community and surrounding neighborhoods, raise money for those in need, and share our culture with others.”

The church is made up of about 180 families, many of whom begin planning the fest as early as April.

Generally, good prep begins as early as July.

“Really, we’re in a constant state of planning,” said Pappas. “We get about 20,000 people here, so it’s a big undertaking.”

They even incorporate other churches into the fest, as far away as Mobile. Other churches, like parishes in Jacksonville, have taken note and are starting their own.

Every year’s festival has a theme, and this year is no different. The Island of Rhodes represents the overarching subject this time around, after a successful fundraiser last year for devastation in Skopelos. There are over a hundred islands in Greece, and Rebecca says she’d love to have a year dedicated to each and every one of them.

For those who just can’t get enough of Greek life and culture, you can of course attend their church, which meets every Sunday morning at 8:45 and 10 am. For the less religious, there are other events throughout the year, such as the Christmas bake sale, that features more of those signature pastries you just can’t get enough of. The bake sale is orchestrated by the women’s group and acts as a fundraiser for all the church does in the community.

To rep your love of Greek Fest, be sure to pick up a festival t-shirt or some of the organic honey that one of the parishioners sells.

“The festival, like the church itself, is all about family,” said Pappas. “We want to share our family with Pensacola.”

So come on down to one of the best annual events our area has to offer. The food will fill you up, the dances will delight you long into the evening, and the gifts will serve as a reminder of all the fun you had travelling to Greece for a few hours in Pensacola.

pensacola magazine | 35

Seafood, Surf and Sun

by Kelly Oden ate September is the perfect time to savor the surf, sand and seafood of our beautiful Pensacola Beach. And this September Pensacola’s Celebrity Chefs will spice up the food and crowds at Pensacola Beach’s biggest culinary event.

Pensacola’s Celebrity Chefs include Dan Dunn of H2O at the Hilton Pensacola Beach Gulf Front, Irv Miller of Jackson's Steakhouse, Jim Shirley of The Fish House, Gus Silivos of Skopelos at New World and Frank Taylor of Global Grill.

The chefs regularly represent and promote Pensacola cuisine on a national stage.

Taste of the Beach is Pensacola Beach’s annual foodie festival, presented by the Pensacola Beach Chamber of Commerce, which celebrates the beach’s talented chefs and their unique coastal cuisine.

“As a coastal community, our beaches and local cuisine create a lasting impression,” said Nicole Stacey, president of the Pensacola Beach Chamber of Commerce.

“This is an opportunity to celebrate the innovative souls creating those treasured culinary memories, the people behind the scenes — our chefs.”

The ninth Annual Taste of the Beach will begin on Friday evening, Sept. 23, with a VIP dinner, and continue all day Saturday, Sept. 24, with cooking demonstrations, chef challenges, sample tastings and a live concert.

An Evening with Pensacola Beach Tastemakers VIP Dinner Location: Hilton Pensacola Beach Hotel Date & Time: Sept. 23, 6 pm $65 per person

Taste of the Beach Location: Casino Beach Date & Time: Sept. 24, 11 am Free admission tasteofpensacolabeach.com

L

VIP Dinner The party gets started Friday, Sept.

23 when Florida’s best seafood meets Florida’s best beach as four of Pensacola Beach’s top chefs present a special VIP dinner event at the Hilton Pensacola Beach Hotel at 6 pm.

An Evening with Pensacola Beach Tastemakers will be hosted by Chef Jere Doyle of Crabs We Got ‘Em, Chef Dan Dunn of H20 at the Hilton Pensacola Beach Gulf Front, Chef Dennis Moore of Flounder’s Chowder House, and Chef John Smith of Hemingway’s Island Grille.

As guests arrive, each will get to mingle around the room and sample 36 | pensacola magazine

a selection of hors d’oeuvres and small dishes.

New to the VIP Dinner this year is the Taste of the Beach signature cocktail. The winner of the 2016 Taste of the Beach Bartender Challenge, a cocktail competition amongst Pensacola Beach bartenders, will share samples of the winning drink with guests during a live mixology demonstration on Friday night. VIP guests also will have an opportunity to sample the runner-up signature cocktail.

Chef John Smith will take the stage first to whip up the first course of the night, a creamy lobster bisque. Next on stage, Chef Jere Doyle will present smoked lump crabmeat over greens as the second course. Following that, Chef Dan Dunn will create a favorite Gulf Coast staple — shrimp and grits.

Lastly, Chef Dennis Moore will demonstrate and present stuffed quail for the guests to savor. To conclude the VIP dinner, each of the four chefs will present an assortment of desserts for the guests to indulge in.

Dinner tickets are $65 per person and can be purchased on the Taste of the Beach website. Limited tickets are available.

Taste of the Beach Taste of the Beach opens on Saturday at 11 am with 22 beach restaurants showcasing their signature dishes for $5 each. The festival, which is centered around the Gulfside Pavilion at Casino Beach, amps up the entertainment with chef demonstrations, cooking competitions and live music.

The Chef ’s Challenge starts at 11 am in front of the Gulfside Pavilion stage. The cooking contest pits six Pensacola Beach and two Downtown Pensacola chefs against each other for the chance to win a cash prize, a trophy and bragging rights for a year.

New this year, Taste of the Beach will present a Team Cook Off at noon. Local celebrities, beach businesses and civic organizations will be invited to compete against each other using surprise ingredients.

The Pensacola Celebrity Chefs will take the stage at 1 pm to present simultaneous live cooking demonstrations, emceed by Cat Country radio personality, Brent Lane. Following the demonstrations, festival-goers with pre-purchased wristbands can sample the chefs’ creations. A limited number of

wristbands are available for $20 at tasteofpensacolabeach.com.

Immediately following will be a meet-and-greet.

The Lectrik Mullet band will entertain the crowd with cover tunes for all ages starting at 3 pm.

Musician Tim Spencer will perform from 5 to 7 pm.

Also from 5 to 7 pm, festivalgoers can sample more than nearly two dozen beers from six different regional breweries. Wristbands can be purchased on the website for $12.

Tagged as “The World’s Greatest 80s Experience,” glam-rock cover band, The Molly Ringwalds, return this year to close out the festival, once again, with a free concert at 7 pm.

For more delicious details, VIP event tickets or lodging information, visit TasteofPensacolaBeach.com.

chef Irv Miller's Crab Toast

Chef Jim Shirley's Moma Salad

(Serves 4−6)

Funny how things get their names. You’re flipping through a menu and find a name that makes you pause and wonder how that happened. An example would be one of my favorite salads, the MoMA. Here’s how that came about.

A few years back—in the late 90s—I had a spot called Stella’s Bistro located in the Pensacola Cultural Center. It was a casual little place where all the sandwiches were named for theaters and all the salads were named for museums. This little jewel of a salad, made with applewood-smoked bacon, Gorgonzola cheese, toasted walnuts, caramelized pears and a Gorgonzola vinaigrette, was named the MoMA after the Museum of Modern Art in Manhattan. The salad came with me to the Fish House and has resisted efforts to be renamed. We’d rather have you come to us, but if you’re cooking at home, here’s the recipe.

1 tablespoon minced garlic ½ teaspoon onion powder 8 slices applewood-smoked bacon 2 teaspoons dried parsley 2 cups Gorgonzola (divided) 1 cup olive oil 4 hearts of romaine lettuce 2 Bosc pears cored, peeled, and quartered 2 teaspoons Fish House hot sauce 1 pinch white pepper 1 tablespoon butter 1 pinch sea salt 2 tablespoons brown sugar 3 ounces white balsamic vinegar ½ cup walnuts

For the crab toast: 1 small French Baguette for toasted rounds Extra virgin olive oil for brushing 5 tablespoons mayonnaise (Dukes brand preferred) 2 tablespoon Creole mustard (Zatarain’s preferred) 1–2 tablespoon lemon juice Generous dashes hot sauce (Ed’s Red brand preferred) 4 tablespoons finely chopped celery, reserve whole leaves 5 tablespoon finely chopped green onions (whites and greens) ¼ teaspoon seafood seasoning (Old Bay Seasoning preferred) ½ teaspoon fine micro plane zest of lemon 2 cups Gulf Coast blue crab backfin 2 tablespoons coarsely chopped parsley Dash freshly ground black pepper

For the toast rounds: Preheat oven to 350°F. Slice the French baguette into 1/4-inch rounds.

Arrange slices on a baking pan and brush lightly with olive oil. Toast until just light brown, about 5 to 7 minutes. Turn and brush the other side lightly with olive oil, toast again until golden and set aside.

For the crab toast: Remove and discard any cartilage from the backfin. Set crabmeat aside. In a small mixing bowl whisk together mayonnaise, Creole mustard, lemon juice, hot sauce, celery, green onions, seafood seasoning and lemon zest.

Gently fold in lumps of fresh crab. Season the dip with ground black pepper. Spoon onto toasted French bread rounds lined with celery leaves.

Sprinkle over chopped parsley.

Note: Fresh crab can be particularly difficult to find if you’re landlocked. It’s even difficult to find a year round supply along the Gulf Coast, where blue crab is commercially available year round. That’s why crab processors also purchase pasteurized crab meat. Pasteurization is a process where fresh crab meat is cooked and picked, and then sealed into air tight cans and heated to a temperature of about 185°F, then cooled quickly.

First pop a bottle of Ponga sauvignon blanc, a crisp adult beverage from New Zealand winemaker Alan Scott. This will help you get into a saladmaking mode. I follow Hemingway’s lead and drink my sauvignon blanc (his was Sancerre) crackling cold.

Now throw a skillet on the stovetop, crank to medium heat, line up the 8 strips of bacon across the pan and cook fully. Chop and reserve. Strain off the vitamin G and wipe the skillet clean. Replace the vitamin G and add butter and brown sugar. Sauté over medium heat for a minute. Toss in the sliced pears and cook till lightly browned (about four minutes). Remove from pan and chill.

For the dressing, whisk together 1 cup Gorgonzola, minced garlic, onion powder, white pepper, hot sauce, dried parsley and white balsamic vinegar.

When well mixed, slowly whisk in the olive oil. Reserve.

Toast walnuts in a pan for a minute or two and hit with a pinch of sea salt.

To build the salad, first sip on the wine to calm yourself for the arduous task ahead. Toss lettuce in a bowl with 6 ounces of the dressing. Split into four plates, cap each with 2 slices of bacon and remaining Gorgonzola (split four ways). Lay the caramelized pears over the top and sprinkle with walnuts to finish. Pour up the grape and fall to.

pensacola magazine | 37

Chef gus silvos' Spicy Blue Crab Cakes with Key Lime Mustard Sauce

Chef Frank Taylor’s Fresh-Fish Ceviche

Crab Cakes

1 lb Jumbo lump blue crab meat ¾ c Panko crumbs 3 tbsp Flour ¼ c Mayonnaise 4 Green onions, thinly sliced ¼ c Flat leaf parsley, thinly chopped 2 Cloves of garlic, minced 1 Large egg, lightly beaten 2 tsp Sriracha Sauce 2 tbsp Unsalted Butter ¼ c Olive Oil Salt & pepper to taste Pick over crabmeat to remove any shell or cartilage, keeping chunks together.

In a large bowl, combine all ingredients except butter and olive oil. Mix crabmeat, don’t over mix.

Shape mixture into b all like cakes, cover, and refrigerate for 1 hour.

Preheat pan, add butter and olive oil. Place crab cakes and cook till brown on both sides.

Key Lime Mustard Sauce 1 c Mayonnaise 1 tsp Sugar 2 tbsp Dijon Mustard 2 tbsp Key Lime Juice 3 Dashes of Tabasco sauce Salt & pepper to taste

Combine all ingredients, mix well & chill.

38 | pensacola magazine

5 lbs. fresh fish (snapper, grouper, trigger or other white, flaky fish) 4 cups tomatoes, diced 2 red onions, diced 1 cup sweet peppers (red, yellow, orange), diced 4 jalapenos, very finely diced 1 bushel cilantro, chopped Juice of 4 limes Juice of 4 lemons 1 cup orange juice (with pulp) 1 cup red wine vinegar 2 tablespoons Sambal (red chili garlic paste) 1 to 2 tablespoons salt & pepper (to taste) Cut, dice and squeeze all the vegetables and citrus as directed. Mix with red wine vinegar, orange juice and Sambal. If you like more spice, add extra Sambal to taste at this time (but add sparingly-a little goes a long way). Take the mixture and pour into 2 or 3 gallon Ziploc bags.

Clean the fish and remove all the blood lines, bones and skin.

Cube into 1/2-inch cubes. Divide the fish evenly into the Ziploc bags.

Distribute ingredients evenly by gently squeezing and turning the bags.

Refrigerate. The citrus in the mixture will cook the fish.

The ceviche will be ready to eat within an hour or two. It can be served right out of the bag, or as a beautiful dish served over baby arugula or spring mix in a martini glass or glass bowl. Add plantain chips, fried wontons or crackers for an accompaniment.

Chef Dann Dunn's oyster stew 4 cups heavy whipping cream 2 pints of oyster with juice 2tbl. of butter Salt & Pepper Crusty bread for croutons, little olive oil, garlic then grilled Take your cream and put on medium heat in a small pot add 1 cup of oyster liquid and reduce for 6 minutes. Add about a dozen oysters to liquid and reduce for another 3 minutes.

Add a pinch of salt and stir in a tbl. of butter. Then pour in to 4 bowls ser with grilled baguette. You can also pan fry oysters in seasoned cornflower For garnish on the croutons. Finish with green onion. This treat is tasty all year long.

Pensacola Opera Cordially Invites You To

The Arc Gateway Foundation’s

WREATHS OF JOY GALA

Skopelos at New World THURSDAY, DECEMBER 1, 2016 at 5:30PM 8 Sponsorship levels available now Silent Auction and Wreath donations accepted For more information call 850.434.2638 or visit: www.arc-gateway.org/foundation/wreaths-of-joy

Saturday, October 15, 2016 6:00pm - 10:30pm Skopelos at New World $150 per person Experience the power, excitement, and beauty of your favorite opera and musical theatre pieces performed by nationally-acclaimed opera singers table side.

www.pensacolaopera.com | (850) 433-6737 pensacola magazine | 39

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Feeding the Gulf Coast How the Former Bay area food bank is expanding its reach to extend more help to the gulf coast community by dawn gresko

W

hat happened to Bay Area Food Bank? It’s undergone somewhat of a marketing makeover, no longer referred to as the food bank of the “Bay Area” but as Feeding the Gulf Coast—a name that says exactly what the food bank aims to accomplish. So, while the name may be gone, the mission and values the local food bank sought to uphold have not been forgotten.

“Our new name more accurately describes our mission and reach,” said Kyle Schoolar, external relations and volunteer manager of Feeding the Gulf Coast. “When Bay Area Food Bank was established in 1981, the food bank serviced Mobile and Baldwin counties. Over the years, our service area has grown to over 20,000 square miles, including parts of three states and 24 counties, seven of which are in Florida.”

So far, the public response to the change from Bay Area Food

Bank to Feeding the Gulf Coast has been very positive, and the new title allows the organization to show its strong ties to Feeding America.

In our own Escambia and Santa Rosa counties, Feeding the Gulf Coast successfully distributed over 3 million pounds of food in 2015. That’s over 2.3 million meals, which were provided to food insecure people in both counties.

To make this happen, the food was distributed through Feeding the Gulf Coast’s partnerships, which include almost 100 organizations from church pantries to soup kitchens and more throughout Escambia and Santa Rosa counties.

More specifically, Feeding the Gulf Coast’s 64 Escambia County partner organizations include the likes of Abundant Life, Appetite for Life, Waterfront Rescue Mission, Poplar Dell Baptist Church, and Epps Christian Center. In Santa Rosa County,

the food bank partners with 35 agencies, such as First Baptist Church of Milton, Immanuel Baptist Church, Olivet Baptist Church, Acts Ministries, and New Hope Home-Waterfront Rescue.

The nearest branch of Feeding the Gulf Coast is located in Milton, Fla., where over 8 million pounds of food were distributed just last year from the Milton warehouse. This was enough food for over 6 million meals, sent out to food insecure people in the

seven-county Florida service area.

The faithful volunteers from our two-county area (Escambia and Santa Rosa) dedicated over 3,500 volunteer hours at the Milton warehouse in 2015.

Aside from distribution, Feeding the Gulf Coast is all about active involvement in food drives and charity events of various types.

This year, a portion of the proceeds from Seville Quarter’s annual Smokin’ in the Square event went to both Feeding the

Feeding the Panhandle Area: Escambia

holmes

okaloosa santa rosa

washington

walton

bay In 2015, over 8 million pounds of food were distributed from the Panhandle Warehouse in Milton, Fla., across the seven-county area. This was enough food for over 6 million meals, which were sent to food insecure people all the way from Escambia, Santa Rosa, and Okaloosa counties to Walton, Holmes, Washington, and Bay counties. pensacola magazine | 41

Feeding the Gulf Coast

“

Over the years, our service area has grown to over 20,000 square miles, including parts of three states and 24 counties, seven of which are in Florida.”

Gulf Coast and Santa Rosa Bridges Out of Poverty. Each organization received a total of $10,000, after the money was raised by Knights of Columbus through the event.

This year, the local Stamp Out Hunger Drive received over 26,000 pounds of food. To divvy up the donations and aid in distribution, post offices of Escambia and Santa Rosa counties were divided up among local hunger fighting organizations. However, all donations made in Pace and Milton went directly to Feeding the Gulf Coast.

Feeding the Gulf Coast is also in charge of several area programs, including the Mobile Pantry and Retail Store Level Pickup programs—two separate but cooperating programs.

Typically, when we think of food donation drives, our mind

Jeremy Ellis, Distribution Center Associate conjures images up of canned and other dry goods.

However, the Retail Store Level Pickup program gives Feeding the Gulf Coast’s food bank and its agencies access to a variety of foods, including fresh foods like produce, dairy, meat and bread. This is a feat the food bank wouldn’t be able to accomplish without the help of local retail grocery chains, who pull products nearing their expiration

date from the shelves to donate to Feeding the Gulf Coast instead of throwing the items away.

The food bank began recruiting agencies to pick up food directly from the retail stores in 2013, which enables Feeding the Gulf Coast to use fewer resources like trucks, employees and monetary donations, while also helping to get the food into the hands of those who need it that much quicker.

In Escambia and Santa Rosa, Feeding the Gulf Coast received over 2.4 million pounds of food from 42 participating retailers in both counties. These retailers included Walmart, Target, Publix, Winn-Dixie and military commissaries.

Feeding the Gulf Coast served almost 800,000 pounds of food

in 2015, which was distributed through 67 mobile pantries in Escambia and Santa Rosa.

On the other hand, the Mobile Pantry program provides at least 5,000 pounds of various groceries from fresh produce and frozen meats to canned and dry good items. With each distribution, 100 to 120 families in need can be served. All food is distributed and delivered the same day it is received, relieving the need for partner agencies to store the food.

To help partner agencies sponsor these distributions by the Mobile Pantry program, Feeding the Gulf Coast handles securing funds through obtaining grants.

Furthermore, to promote nutrition education in all ages of the community, Feeding the Gulf

The Mobile Pantry program 67 Mobile Pantries 5,000 Pounds of Food Feeds 100–120 Families Jermany Johnson, Distribution Center Associate + Gregg Gullickson, Retail Store Donation Coordinator

42 | pensacola magazine

$1 Donation = 5 Meals

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Coast has helped start two community gardens: one garden at the Boys & Girls Club of Escambia County, and the other called the “Grow Garden” on Dr. Martin Luther King Drive in downtown Pensacola. Both sites provide fresh, nutritious produce to agency partners, educate the public about the benefits of growing their own produce, and promote environmental awareness in the community.

The program’s goal is to get people working hands-on in the garden and participating in education workshops, and the program also serves as a way for other organizations in our area to gain access to resources for starting their own gardens. For example, this program helps community gardens grow by offering help with planning and breaking ground, preparing workshops, recruiting volunteers, grant writing for funds, marketing and promotion, and creating a community garden map for better accessibility by the public.

Feeding the Gulf Coast’s annual 30 Ways in 30 Days calendar can found online at feedingthegulfcoast.org. The calendar will provide readers with ways in which they can join the fight against hunger and raise awareness through the month of September—also known as Hunger Action Month.

Other ways to get involved include signing up to volunteer, donating foods and funds, or becoming a member agency to help distribute food in our service area.

Donations can made whether you choose to become a monthly donor or give through one of the food bank’s campaigns and promotions. Even giving a $1 to the cause allows the food bank to provide five meals to someone in need.

If you are interested in hosting a food drive, or allowing Feeding the Gulf Coast to be part of an event, please reach out to Kyle Schoolar at either kschoolar@ feedingthegulf.org, or 850-626-1332.

You may stay up to date on the latest with Feeding the Gulf Coast by following them on social media, where we all can learn a little more about how to help and keep Feeding the Gulf Coast.

One year old male

Meet 5 dogs that need your love today!

ART • ENTERTAINMENT • LIFESTYLE

MAGAZINE

Fore Pensacola

an Interview with Bubba Watson

Road Trip!

Amazing Destinations along Highway 90

SPECIAL BUSINESS CLIMATE SECTION INSIDE

The Art of Archery

Tips + Techniques to Sharpen your Skills

AUGUST 2016 • penSAcolAmAGAzine.com

PENSACOLAMAGAZINE.COM

pensacola magazine | 43

Play / Live / Give SEPT 10

Pensacola Dragon Boat Festival Prepared to enter the dragon? The dragon boat, that is. The Pensacola Dragon Boat Festival by Northeast Pensacola Sertoma has met roaring success and so returns for its third year at beautiful Bayview Park in Downtown Pensacola. If you’re not ready to sign your team up for the races, then just come out to enjoy the spectacle of colorful water dragons fighting their way to be first to the finish line. DJ Gus will emcee the event and there will be plenty of vendors to browse while you listen to live performances by Coastal Fire.

The Pensacola Dragon Boat Festival is also 501(c3) nonprofit that works to benefit Gulf Coast Kid’s House to which all proceeds from the event go to building and maintaining the program and services the organization that goes above and beyond for our community. The event begins at 8 am with festivities lasting until 5 pm, but the races kick off at 9 am.

To learn more visit pensacoladragonfestival.com.

sept Jazz at Jackson’s 8

Join Jackson’s Steakhouse for their latest installment of Jazz at Jackson’s, featuring vocalist Ellen Vinson accompanied by noted pianist Bobby van Deusen on Thursday, Sept. 8. The duo will present a program featuring many jazz standards of songs by composers with enduring popularity highlighting the American Songbook, plus they will perform a number of Broadway favorites. In addition to Jackson’s full dinner menu, Chef Irv will prepare a special-feature entrée: Hickory-fired bone-in beef tenderloin chops with Gaufrette fries, baconwilted spinach and bourbon garlic butter. There is limited seating, so reserve your table today by calling Jackson’s at 850-469-9898.

sept Time Stands Still

9–11 at Pensacola Little 15–17 Theatre

In a world that seems to have gone crazy, there’s Sarah and James: a photojournalist and a foreign correspondent trying to find happiness. They form a partnership based on telling the toughest stories and making a difference together. But, when their own story takes a sudden turn, the adventurous couple confronts the prospect of a more conventional life. Discover what happens next by taking a trip down to Pensacola Little Theatre for the weekend of

44 | pensacola magazine

Sept. 9 to 11 or 15 to 17. Tickets range $10 to $17, and you may reserve them now or find out more at pensacolalittletheatre.com.

sept Seventh Annual

10–11 Subway Cycling Classic

Enjoy the beautiful Gulf Coast and witness the best in the Southeast compete at Subway’s annual Pensacola Cycling Classic from Sept. 10 to 11.

The event features three stages over two days of intense racing, which includes a time trial on one of the world’s most beautiful beaches— Pensacola Beach. There will also be a road race in Milton, Fla., taking riders through scenic Blackwater River State Forest, followed by a Criterium held in historic Downtown Pensacola. Even if you aren’t part of the race, you can still root on from the sidelines for free.

For more information, please visit pensacolacyclingclassic.com.

SEPT Saenger Classic 10, 17 Movie Series

Feeling nostalgic? The annual summer series Pensacola Saenger Theatre will conclude with two films airing in September, so take a trip back in time by visiting the Baroque theatre and enjoy classic, Academy-Award winning films like Orson Welles’s mystery-drama Citizen Kane, and

the historical romance adapted from Margaret Mitchell’s 1936 novel by the same name: Gone with the Wind.

Treat yourself or bring friends for a memorable summer night at the Saenger. Tickets cost $5 and are available only at the Saenger Theatre Box Office. Find out more by visiting pensacolasaenger.com.

Sept. 10: Citizen Kane Sept. 17: Gone with the Wind

SEPT Toasts of the Coasts:

15 Felipe Villaveces, South of the Equator

Join the Fish House for another round of Toasts of the Coasts, featuring guest speaker Felipe Villaveces who is bringing his extensive knowledge of wines from the South of the Equator along with his colorful stories and an explanation of the process for the featured wines. The first course will start off with brown butter-grilled oysters paired with Peregrine Sauvignon Blanc, Central Otago, New Zealand 2015, while the second dish will be Groundnut stew with tender chicken paired with Chamonix Chardonnay, Franschhoek Valley, South Africa 2014. Finally, the night will conclude with corn and black bean empanadas paired with MAAL ‘Imposible’ Malbec, Mendoza, Argentina 2012. For more details, check out fishhousepensacola.com

SEPT Widespread Panic at 20–21 Saenger Theatre

Where’s Widespread Panic? In concert at Saenger Theatre for two days this month from Sept. 20 to 21. Widespread Panic rose to elite status among American jam bands, following in the steps of other Southern rock jam bands like the Allman Brothers. The band is widely renowned for their sold-out live performances, so you won’t want to pass up the chance to witness the unique show and blend of progressive, Southern and hard rock causing positive panic over the course of two nights. Tickets are $60 and reserve seats while available at pensacolasaenger. com.

SEPT Save the Third for Chef 21 Irv: Tailgate Cooking

SATURDAY SALE OCT 8 • 10 am - 2 pm FREE GATE ADMISSION

Friday • OCT 7

PREVIEW PARTY 6-8 PM • $25 FIRST CITY ART CENTER 1060 N. GUILLEMARD ST, PENSACOLA

FIRSTCITYART.COM

850.429.1222

What better way to pay homage to sports season than by learning some new tailgate recipes to show off on the next game day? Luckily, Jackson’s Chef Irv has the perfect dishes for your next experiment in tailgate cooking. Whether it’s football, baseball, NASCAR, or the kid’s soccer game, one thing is certain: if there’s a parking lot, there will be tailgating. Chef Irv will demonstrate how anyone can turn their simple hot-dog-and-beer party into a gastronomical glutton-fest of tasty delights with expert tips on equipment and food storage, as well as timing, prepping ahead, tailgating etiquette, and scoring the perfect spot to hunker down.

As always, Chef Irv will host two cooking demonstrations at 5 and 7:30 pm with tickets at $45 per person. Call 850-2172347 or email maria@jacksonsrestaurant. com for reservations or more details.

SEPT Bands on the Beach

13,20,27

Fall is on the rise, and, if the promise of cooler weather isn’t enticing you to visit Bands on the Beach after the sun sinks down every Tuesday night then perhaps this month’s entertainment lineup will encourage you to come out and enjoy the music along with Pensacola’s beautiful beach. Shows start at 7 pm, but please keep pets and glass at home. Do feel free to bring your own chairs, blankets and enough concessions to last until the show ends. For more details, call the SRIA at 850-932-2257, or tune in to Cat Country 98.7 to hear the latest updates.

Sept. 13: Mass Konfusion Sept. 20: Category 4 Sept. 27: Ben Loftin Band pensacola magazine | 45

DOWNTOWNCROWD.COM DOWNTOWNCROWD.COM OCT Disney Live! Mickey DOWNTOWNCROWD.COM 1 and Minnie’s Doorway to Magic DOWNTOWNCROWD.COM In Disney Live! Mickey and Minnie’s to Magic, you hold the ultimate DOWNTOWNCROWD.COM Doorway key to unlocking your imagination. Join DOWNTOWNCROWD.COM Mickey and Minnie Mouse, as well as the comical duo Goofy and Donald, as 25 of DOWNTOWNCROWD.COM your favorite Disney characters surprise DOWNTOWNCROWD.COM and captivate at every turn. Witness the SEPTEMBER ISSUE NOW AVAILABLE! DOWNTOWNCROWD.COM

A place for you in Pensacola

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Extended Stay AIRPORT/CORDOVA MALL

2187 Airport Boulevard 850-478-1123 HamptonInnPensacolaAirport.com

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601 East Chase Street 850-432-0202 ResidenceInnPensacolaDowntown.com

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PENSACOLA BEACH

16 Via DeLuna 800-934-3301 • 850-934-3300 DaysInnPensacolaBeach.com

850-932-9314 • Highpointe.com • 311 Gulf Breeze Pkwy • Gulf Breeze, FL

46 | pensacola magazine

Fairy Godmother transform Cinderella’s rag into a beautiful ball gown in a split second, or see the Toy Story gang defy the dimensions of Andy’s toy box with the help of the green army men, and be present for the spectacular stage debut of Rapunzel and Flynn Rider as they rise into the sky amidst the floating lanterns.

You never know what to expect or who might join in on the fun. Tickets start at $20 each, and you can reserve them online at pensacolabaycenter.com.

SEPT Eighth Annual

29 Pensacola Beach to Songwriters’ Festival

the creators of music with OCT Celebrate the eighth annual Pensacola Beach

2 Songwriters’ Festival spanning Sept.

29 to Oct. 2. You’ll want to make sure you wear comfy clothes and shoes, since the many performances will be held at stages setup at different venues along the beach, including the Grand Marlin, Casino Beach Bar, Hemingway’s, Lillo’s Tuscan Grill, The Tree House Cinema and Upper Room at Innerlight, Red Fish Blue Fish, plus many more.

For $25 each, you may get your VIP wristbands online or at The Sandbar 715 Pensacola Beach Blvd.; wristbands include cover charge for up to four listening room venues, a Pensacola Beach Songwriters’ Festival koozie, and one raffle ticket for the prize drawing. For a full list of venues and schedules, visit pensacolabeachsongfest.com.

OCT Blue Angels Practice Tues. The world-famous Blue Angels are & based at NAS Pensacola and can be seen over the Museum at NAS Weds. practicing Pensacola most Tuesday and Wednesday mornings until November. Practices typically begin at 11:30 am and last around 55 minutes. Admission is free and open to the public. Following most Wednesday practices, members of the Blue Angels meet fans and sign autographs inside the National Naval Aviation Museum. For a complete practice schedule, check out blueangels.navy.mil.

OCT Russian Grand Ballet

4 Presents Swan Lake at Saenger Theatre The Russian Grand Ballet is bringing the classic ballet by Pyotr Ilyich Tchaikovsky, often called the “ballet of ballets”—“Swan Lake”—to the Pensacola Saenger Theatre on Oct. 4.

The ballet, based on Russian folklore and German legend, follows a heroic young prince as he works to free the beautiful swan maiden from an evil spell.. The three-act ballet includes two intermissions with music by T, choreography by Marius Petipa and Lev Ivanov, and libretto by Vladmir Begichev and Vasily Getzer.

Tickets range $30 to $60 per person.

Watch the magic unfold for yourself, and reserve seats now by visiting pensacolasaenger.com.

Summati n Weekly

THE

SUMMATIONWEEKLY.COM

OCT Pensacola Greek 7–9 Festival

You don’t have to be Greek to appreciate the annual three-day event celebrating the culture and cuisine of Greece, which has become a staple of the Pensacola fall festival season. This year, the event spans the weekend of Oct. 7 to 9, so feel free to stuff your stomachs with as many Greek-inspired dishes and desserts as you can find. There is no cost for admission, and you can find out more at pensacolagreekfestival.com.

Tues - Thurs - 5pm thru 9pm • Fri & Sat - 5pm thru 10pm

Tues - Thurs - 5pm thru 9pm • Fri & Sat - 5pm thru 10pm

South Palafox Place • 850.469.9966 2727South Palafox Place • 850.469.9966

www.globalgrillpensacola.com www.globalgrillpensacola.com pensacola magazine | 47

Our name has changed.

But our promise never will.

Nemours Children’s Clinic is now Nemours Children’s Specialty Care.

As one of the nation’s leading children’s health systems, Nemours has made a promise to bring you the care you need – where and when you need it. And when you need a pediatric specialist, the experts of Nemours are here for you, close to home.

Pediatric specialty care in audiology, cardiology, nephrology, orthopedics, rheumatology and more. See all that we offer at Nemours.org.

© 2016. The Nemours Foundation. ® Nemours is a registered trademark of The Nemours Foundation.

Nemours pediatric specialty care is here for you in: Pensacola For Appointments: (850) 505-4700 Destin For Appointments: (850) 505-4745 Bonifay For Appointments: (850) 505-4700

Veranda

of Pensacola

Veranda of Pensacola is a retirement community which fosters long-lasting friendships and a strong sense of belonging.

Visit with friends, enjoy the numerous activities, or relax in your own beautiful apartment.

Come and see for yourself how our residents are enjoying, “Retirement Living at its Finest.”

Hear what actual residents have to say at www.verandapensacola.com

Veranda of Pensacola, Inc. · 850-417-7869 · 6982 Pine Forest Rd., Pensacola

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48 | pensacola magazine

SPECIAL SECTION

SPECIAL SECTION 53

Weeding Through Amendment 2 THE FACTS ON THE FLORIDA RIGHT TO MEDICAL MARIJUANA INITIATIVE, VARYING PERSPECTIVES ON THE BALLOT RETURNING NOV. 8, AND WHAT IT ALL COULD MEAN FOR ESCAMBIA COUNTY.

· OTHER STORIES ·

50

57

63

Inside the Ring with the Boys and Girls Club

Purple State

Around the Region

BOXER EVANDER HOLYFIELD DISCUSSES HIS CAREER, HIS OPINION OF THE GAME, AND THE IMPACT THAT VOLUNTEERISM AND FAITH HAS HAD ON HIS LIFE.

WE KNOW FLORIDA IS A SWING STATE, BUT WHY? HOW WILL SHIFTING DEMOGRAPHICS IMPACT THIS PRESIDENTIAL ELECTION? WE UNCOVER THE CHANGING TRENDS.

FIND OUT WHAT IS HAPPENING IN BUSINESS, GOVERNMENT AND CULTURAL NEWS IN THE GREATER PENSACOLA AREA AND NORTHWEST FLORIDA.

nwflbusinessclimate.com | Business Climate | 49

Non-Profits

Ring inside the

He’s been called the greatest of all time and the real deal, but now Evander Holyfield is adding another title to his long career: mentor.

The Boys & Girls Clubs of the Emerald Coast recently announced that Holyfield, the five-time Heavyweight Champion of the World, will serve as the special guest speaker for the Third Annual Steak & Stake fundraising dinner.

Holyfield will share his inspirational story on Thursday, September 22nd at the Boys & Girls Clubs of South Walton in Santa Rosa Beach, FL. Holyfield won the bronze medal in the Light Heavyweight division at the 1984 Summer Olympics, and he is the only boxer to win the heavyweight title five times. His life story began in Atmore, Ala. as the youngest of nine children.

When he was four, his mother moved the family to Atlanta, where she’d been born. This is where Holyfield and his older brother made an important discovery that would change Evander’s life forever.

It was called the Warren Memorial Boys Club.

The Steak & Stake Dinner provides an opportunity for every guest, including donors, community partners and volunteers, to meet with and hear from the direct beneficiaries of their efforts—our Club Members. Youth sit at every table and are given the chance to share their story of how Boys & Girls Clubs of the Emerald Coast has a positive impact on their lives and what the Club means to them. Take a Stake in your community and join the Boys & Girls Clubs of the Emerald Coast for the Third Annual Steak & Stake Dinner.

For more information on sponsorships or tickets, contact Rob Engel, Director of Development, at rengel@bgcec.com or call 850.862.1616.

Business Climate had a chance to catch up with Holyfield in preview of the event.

50 | Business Climate | nwflbusinessclimate.com

The Boys and Girls Club of the Emerald Coast welcomes The Real Deal Holyfield to our shores.

By Josh Newby

“

You become this great athlete and you become great at this sport, but that doesn’t make you a great person. Faith, on the other hand, humbles you and makes you a great person.”

You’ve been called the greatest cruiserweight of all time and have won multiple fights with big names like Foreman and Tyson. To what do you attribute your success?

Having a sense of direction, not quitting, sportsmanship, and being willing to pay the price that’s necessary to take care of your body.

Tell me about your mother.

My mom was the breadwinner of the home and whatever she said was so. When my mother allowed me to go to the Boys Club, she said, “You follow directions. Don’t get in trouble.

You’re representing me.” Everything I did, my mom would always remind me that I represent her. I joined the Club at six years old and she would say, “When you don’t like what they do, you come back and tell me what they’ve done and I’ll talk to them. Don’t talk back to them.”

At the Boys Club, it was that way anyway, because sportsmanship was a big thing, because if you talked back to the referee, you couldn’t play.

There was a lot of discipline. When you grow up and have had that disciple from an early age, it’s easier to excel to the next level. My mother was the leadership at home and the Boys Club had their leadership there. It was the same song. My career was built on that. It wasn’t an overnight thing; I had to adjust using what I learned from my mom and the Boys Club.

I’ve read that through your Club experiences you were influenced by different people of various races and cultures. Can you tell me how your Club experience expanded your view of the world?

It was large. You have to understand, the late 60s and 70s were a time of prejudice. But my mom told me at six years old, “There’s good and bad in every color. We’re all the same. We’re all poor.”

I was at one of the first integrated Boys

Club. It was run by white people. I didn’t have enough money to get in. It cost a quarter and I didn’t have a quarter. But I went there because of the generosity of others. And I got back home because of the generosity of others. I couldn’t afford to get back home sometimes, so the ladies who just happened to be white, would pay for me. Now if I was prejudiced against them, they may have never helped me. When you’re not prejudiced, it makes things work. My whole boxing career was made possible by white people who paid for everything. I thought boxing was free, then I realized that other people were paying for me because I was such a nice kid.

Share how the Club helped you to prepare and train for the Olympics? I’ve also learned you are still very focused on leading a healthy life, what do you do to stay fit today and how did what you learned at the Club influence your approach to health and wellness?

They allowed me to train there. They would make sure the gym was prepared for me. I was sort of like a hero to them. They realized, “Here’s a kid who came through our program. He don’t drink or smoke.” I had a great reputation. They gave me a home away from home. They had everything necessary to be successful.

Even today, I still train. I still spar. I get up to run. I’ve learned to have my balance and consistency. All these years, I’ve had the same thing to eat over and over so the discipline still factors in.

I was going to do, and most people want you to lose before you go. So I figured I’d go ahead and fight and then stop on the win. I did that.

How has the game changed? The MayweatherPacquiao fight was widely criticized.

The game is always changing. Each generation is supposed to do better, and the only way they can do better is when you as the champion show others how to do it. I watched Frazier and Ali and learned how to do what they do, then I took it past that.

As far as the biggest change, when they took boxing off of television, that hurt the game. Kids aren’t watching the game and getting a young start anymore. While boxing is about power, it’s also about knowledge, and that knowledge is missing now. You have to compete skillfully, not just with pure exertion. If you do it properly, you realize it’s a technical game.

You are outspoken about your faith. Describe your faith’s impact on your life.

Well my faith is my life. It would’ve been hard to do anything apart from that. You become this great athlete and you become great at this sport, but that doesn’t make you a great person. Faith, on the other hand, humbles you and makes you a great person. Everything that God gives you to do leads to success of some kind. You can’t be great at everything without God; there’s not enough hours in the day. So I’ve focused my greatness on God. Don’t lie to yourself thinking you can be great at everything.

There’s a piece of God in everybody, and that’s why everybody has skills, but we have to work together.

Tell me about your life outside the ring.

I truly feel that it’s my job to be a part of what made boxing good. And now I want to explain that to young people and help. When boxing’s over, boxers get a pension; they get money. But people don’t realize that a lot of these people get dependent on drugs and alcohol, and they lose that money. They may look successful, but they may not have had a good education or a good upbringing, but they still need help.

Earlier in their lives, though, there wasn’t anyone to talk to them. So I want to talk to them when they’re young, teach them the value of hard work and disciple, and teach them how to box. These fans give their heart and their soul to watching us, and it’s time for us boxers to give back to the kids.

You famously went back and forth on retirement. What motivated you to finally retire?

I was going to be the heavyweight champ of the world again, but I realized that each generation is going to take it to another level.

I was the only champ at that time, but part of being the champ is knowing when to stop. My biggest problem was that I let people know what nwflbusinessclimate.com | Business Climate | 51

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Government

Weeding Through Amendment 2

by Dawn Gresko

The last time we saw the Florida Right to Medical Marijuana Initiative, otherwise called Amendment 2, was on the November 2014 ballot when, as many of us already know, the initiative was defeated after failing to achieve at least a 60 percent vote in favor of passing the bill.

Prior to the proposal of Amendment 2, Gov. Rick Scott signed Senate Bill 1030, better known as the “Compassionate Medical Cannabis Act of 2014,” which legalized low-tetrahydrocannabinol (THC) cannabis, such as the strain called Charlotte’s Web, for medical patients suffering from cancer or “a physical medical condition that chronically produces symptoms of seizures,” such as epilepsy. The law required physician approval and the potential user’s physician had to determine that “no other satisfactory alternative treatment options exist for that patient.”

The story of the now-famously narrow medical marijuana law in Florida, dubbed Charlotte’s Web, began many

years ago and hundreds of miles away in Colorado, a medical marijuana legal state. In 2011, the Realm of Caring organization, helmed by five brothers who cultivate and breed medical cannabis, began crossbreeding marijuana and hemp to create a strain that would not get people high but would deliver some of the medical advantages of pot.

Enter Paige Figi, whose six-year-old daughter Charlotte was diagnosed with Dravet Syndrome, a catastrophic pediatric form of epilepsy. Charlotte had significant cognitive and motor delays, brain damage, and had to be fed through a tube. Approximately one in 100 people suffer from epilepsy, but Charlotte’s struggles were far more severe than the

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Government average case. Sometimes she would suffer from more than 300 seizures per week, or one every two hours.

Figi knew she had to do something to help her daughter, and had heard of California parents’ success in treating their children using a low-THC (tetrahydrocannabinol), high-CBD (cannabidiol) strain of the marijuana plant.

After getting the go-ahead from neurologists and pediatricians in the area, Figi started her daughter on the Realm of Caring’s unique, low-psychoactive formula. Eight months later, Charlotte’s seizures were reduced by 99 percent.

After a documentary on CNN called Weed made Charlotte Figi into low-THC medical marijuana’s poster child, and Dr. Sanjay Gupta threw his support behind the strain, word of the plant’s medicinal applications spread quickly to places like South Florida, where Jacel Degadillo and Seth Hyman began lobbying for their children to receive a similar strain, now nicknamed Charlotte’s Web. The SB 1030 also authorized medical centers to conduct research on low-THC cannabis like Charlotte’s Web, ultimately making Florida the 22nd state to enact legislation legalizing some level of access to medical cannabis.

Fast-forward to today, where Amendment 2 is making a comeback to the ballot on November 8. Should Amendment 2 pass this year, it will add a Section 29 to Article X of the Florida Constitution.

Earlier this year, the Senate passed House Bill 307, a new measure that expanded the existing SB 1030 law, which allows patients with seizure disorders and cancers to have access to a non-euphoric strain of cannabis. With HB 207, terminally ill patients are also allowed to use full-strength medical marijuana in Florida. This new

54 | Business Climate | nwflbusinessclimate.com

“You have to get diagnosed by a licensed physician, get a recommendation, and send it to the Florida Department of Health for verification and wait for a stateissued ID.”

measure not only dramatically increases the potential number of patients, but would allow for three additional licenses to grow and distribute various strains of marijuana after the state has registered 250,000 patients.

Under the 2014 law, only one grower in each of the five regions of Florida could grow, distribute and sell cannabis.

Amendment 2 was designed to require that the Florida Department of Health regulate medical marijuana production and distribution centers and issue identification cards for patients and caregivers. Specifically, Amendment 2 would guarantee: • That medical use of marijuana by a qualifying patient or personal caregiver would not be subject to criminal or civil liability or sanctions under state law.

• That a licensed physician would not be subject to criminal or civil liability or sanctions for issuing medical marijuana to a person diagnosed with a “debilitating medical condition” under state law.

• That registered medical marijuana treatment centers would not be subject to criminal or civil liability or sanctions under state law.

Although both were designed to legalize medical marijuana, there are some differences between the 2014 and 2016 measures of Amendment 2.

For instance, the 2016 measure clarifies the requirements for parental consent for the use of medical marijuana by minors and further defines what is meant by the term “debilitating” illnesses, which would qualify for medical marijuana as a treatment option. In regards to a “debilitating medical condition,” the measure defined the condition as cancer, multiple sclerosis (MS), glaucoma, hepatitis C, HIV, AIDS, ALS, Crohn’s disease, Parkinson’s disease, “or other conditions for which a physician believes that medical use of marijuana would likely outweigh the potential health risks for a patient.”

The 2016 measure also addresses the concern regarding caregivers, by making it clear that doctors would not be immune from malpractice claims for negligent prescribing of marijuana and by limiting how many patients a caregiver can treat with marijuana.

Public Opinion MEDICAL MARIJUANA LEGALIZATION IN FLORIDA

Support Oppose

Quinnipiac

64% 24%

Public Policy

65% 28%

News 13

61% 21%

MasonDixon Polling

71% 23%

Gravis Marketing

69% 23%

Anzalone Liszt Research

77% 20%

While there is still some strong push for Amendment 2 to pass, it is not met without opposition from those who caution against the potential for abuse.

Vote No on 2 is the leading group campaigning against Amendment 2, while United for Care (or People United for Medical Marijuana) is leading the campaign in support of Amendment 2.

In essence, a “yes” vote supports legalizing medical marijuana for individuals with specific debilitating diseases or comparable conditions as determined by a licensed state physician, while a “no” vote would oppose legalization and keep the state’s current limited marijuana program in place (as defined in measures like SB 1030 and HB 307).

One argument against Amendment 2 is that it will initiate a “pill mill” scenario, or a situation in which doctors issue prescriptions without medical necessity. To address this concern Ben Pollara, campaign manager of United for Care, explains why dispensaries won’t become something akin to “pill mills” for medical marijuana.

“In a pill mill scenario, you complain about a hurt back and a doctor writes you a prescription for a pain killer,” said Ben Pollara, campaign manager for United for Care. “You immediately go to the pharmacy and fill the prescription in the same day. This would not be the case with medical marijuana; the process makes it almost impossible to create a pill mill scenario with dispensaries, because you have to get diagnosed by a licensed physician, get a recommendation, and send it to the Florida Department of Health for verification and wait for a stateissued ID. This means you could not do it all in one transaction,

within the same day, as with the pill mill scenario.”

Another of the primary concerns against the legalization of medical marijuana is that communities won’t have the right to limit or restrict “pot shops” or medical marijuana dispensaries in their city or county.

“Because we would be passing a constitutional amendment, the state legislature, local law enforcement and local governments will not be able to alter the law in any way, shape or form,” said Christina Johnson, campaign spokesperson for Vote No on 2.

“The authors of this amendment could have included a clause granting local communities the right to ban, limit or restrict pot shops in their communities.

Because they didn’t, Escambia County and others aren’t guaranteed a local option.”

Speaking of local options, the Escambia County Board of County Commissioners will not be moving forward with a yearlong moratorium that would have prevented medical marijuana dispensaries from opening in unincorporated parts of the city. The moratorium was to give county staff time to figure out how to deal with dispensaries in regards to the county’s zoning laws. For zoning considerations, Pensacola will treat medical marijuana dispensaries as if they are pharmacies.

On Aug. 18, the commissioners set aside the moratorium and voted 5-0 to direct country staff to come back with an ordinance that would regulate dispensaries currently allowed under state law.

This vote was only concerned with dispensaries currently allowed by law, which leaves open the possibility for further regulation on the local level, should November’s ballot on Amendment 2 pass and

expand the availability of medical marijuana.

Already, six nurseries have been approved by the Florida Department of Health to grow medical marijuana, and a seventh is awaiting a judge’s order on issuance of a license to grow. Plans were recently announced for a medical marijuana dispensary to open within Pensacola city limits.

Until Amendment 2 has been passed, there is no way to determine the possible fiscal impacts of medical marijuana on Florida’s economy on the larger state level as well as on the local level. Of course, there will be an expected increase in costs for additional regulatory and enforcement associated with the production and sale of medical marijuana.

While fees can offset the costs and sales tax may apply to purchases, changes in revenue cannot be reasonably determined since the extent to which medical marijuana will be exempt from taxation is unclear without legislative or state action.

nwflbusinessclimate.com | Business Climate | 55

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Election

PURPLE STATE

1

We all know that it all comes down to Florida, but why? Since at least 1996, Florida’s Republican/Democrat split has

5

been within six points, most infamously in 2000 when Bush won the election though Gore won the popular vote. Over

7

the last ten elections, Florida voted with the winner nine times. This year promises to be no different, as it is the opinion

20

of most political scholars that Trump cannot win the presidency without Florida. Given the state’s deep segmentation,

6

embattled districts and diverse populations, that may be more difficult than ever. - BY JOSH NEWBY

0 6 7 12 96 .2 5 6.5 8 6 8.3 4.1 9 52 6 49 11 0

I

n order to qualify as a swinger, a state must have a demographic makeup similar to the nation as a whole, have been a predictor of success in previous elections, receive widespread media attention, and have close statewide opinion polls. Florida has each of those characteristics in spades, along with Ohio and Pennsylvania.

“It’s a very, very competitive state,” said Susan MacManus, professor of political science at the University of South Florida.

“According to recent registration stats, there’s only a difference of 256,000 between Republicans and Democrats. You also have to look at the emergence of the NPAs (No Party Affiliation) and minor parties, as well as the political rise of the millennial generations.”

In fact, 18- to 34-year-olds comprise the largest generation in the workforce and the largest contingency of general election voters.

Most of them are registered NPA and do not like either of the traditional candidates on the ballot this year.

“There’s this notion that Florida is a retiree state, so when you come here, you just talk about Social Security,” said MacManus.

“That’s not true anymore.”

It was not always this way, of course.

Florida used to be just another state that

went red or blue. Mostly Democratic after Reconstruction, demographics shifted slightly to give Republicans the edge in the 1950s.

At the same time, its population grew rapidly from eight electoral votes during WWII to 29 today, an increase unmatched by any other state except Texas. Add in Cubans, retirees and tourism service workers, and you have an economically and politically diverse state.

Whenever it appears one party may have a tenuous hold, another population statistic will shift to throw the balance.

MacManus pointed to the increase in the number of Hispanics, blacks and new registrants as evidence that Florida’s population makeup is changing, and with it, messaging within the state must change as well.

Most of these individuals, especially Puerto Ricans who left their own country because of economic collapse, do not feel party loyalty like many American natives do, and so these individuals are up for grabs. Both Democrats and Republicans are working hard to court that demographic who primarily live along the I-4 corridor, a section of the state which accounts for 44 percent of Florida’s voting population.

It is also no longer true that Cubans are a majority of the Hispanic electorate.

0 5 19

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Election

55 63 2 4 5.5 26 84 26 57 96 85 74 12 13 19 25 27 65 84 .3 0 56 57 84 2 61 18 34 45 12.5 69 84 56 2 54 3.3 54 52 87 85 65 12 96.5 42 51 62 75 94 63 .2 .3 54 59 42 2 3 47 67 13 42 56 32 .5 12 64 57 68 94 24 26 36.5 12 14 .5 18 49 56 47 58 34 36 15 26 .4 12.4 87 62 There has been a massive generational shift in recent years with younger and more diverse Hispanics making up a majority of that minority’s population. Younger Cubans are more Democratic, and while you may think that blacks always go to the Democrats as well, there has been some friction recently between native blacks and South American blacks.

“We have more diversity than ever, even within our various subgroups,” said MacManus.

Asians are also a growing segment of the population, now at 2 percent. Most of these individuals can be found living near military bases and other areas of high-tech concentrations. This emergence of Asians is most likely to register independent though vote Democratic.

It seems like a great many of these minorities are in the Democrats’ back pocket, or at least easily courted by them. While that may be true, Republicans have a firm hold on what may turn out to be a secret weapon this election: working class white voters, alienated from Washington, who have never voted before or perhaps are not even registered. Trump’s game plan has always been to win by expanding the electorate and turning out previously “low-energy” voters. And while longer-term demographic changes may more handily ensure Democratic victory, there are currently a lot of disenchanted white voters in the North, Northwest and Southwest.

“Down there in Naples and Sarasota is where you’ll find a huge number of high-turnout, older Republican voters,” said MacManus. “They’ve typically been very dependable, though this election there will be an unknown proportion who don’t vote, as well as some traditionally Republican women who cross over. By the same token, there are some Democrats—especially 58 | Business Climate | nwflbusinessclimate.com

white males—who can’t bring themselves to vote for Clinton, and they will cross over the other way.”

This leaves both candidates in the unenviable position of capturing new populations while trying to ensure their dependable base remains intact. This is where the pivot we often hear so much about comes into play. In political science, a pivot is what occurs when a candidate will risk alienating a small portion of their voters in order to capture a larger contingency of previously off-limits voters. In Florida, a successful pivot cannot happen without visiting almost the entire state, including the oft-ignored Northeast.

“Florida has the most electoral votes of any swing state,” said MacManus. “It’s a huge predictor of success. No state looks more like America than Florida. A Republican cannot win without Florida—and cannot win Florida without visiting each of its regions. You cannot ignore the Panhandle, because they’re high turnout, but Tampa is the biggest media market, and of course Orlando is a third of registered voters. A lot of candidates will ignore Jacksonville, but that’s crucial and could send one candidate or another over the slim margin of victory.”

So who does MacManus think has the best shot?

“The polls right now are

slightly favorable to Clinton, and registration trends give her a 0.9 percent edge, but so many crucial things haven’t unfolded yet,” said MacManus. “Typically, presidential debates, for example, will move Floridians more than most other states. A misstep at the debate could really change everything.”

There’s too much that’s unpredictable right now, according to experts, and Florida is within the margin of error within most polls. While an aggregate of polls puts Clinton at about 75 percent of winning the Sunshine State and Trump at 25 percent, it should be noted that those odds were inverted just a month ago.

Until November, we will continue to see the state play a massive role in the conversation around politics and political forecasting. Expect to see lots of media ad buys and frequent visits, and keep a close ear out for speeches that try to cater to everyone while alienating no one.

Q & A w/

r i c k h a r p e r

Business Climate spoke with economist Rick Harper of UWF’s Haas Center about each major candidate’s tax plan.

What do you think of each candidate’s plan?

Well Trump has proposed a streamlining of tax rates, as well as a cut of the corporate tax rate from 35 to 15 percent. Contrast that to the Clinton plan, which proposes higher rates for higher incomes. She has proposed a new tax of 43.6 percent for those making more than $5 million a year, as well as a minimum of 30 percent for people earning more than a million year. Whenever we look at these things, it all depends on the lens you look at them through. Streamlining tax bracketing to 12, 15 and 33 percent doesn’t in and of itself raise or lower revenue. What is worrisome, however, is that Trump’s plan, as of today, doesn’t outline ways in which we can reduce the longer-term deficit.

Tell me about the recent Congressional Budget Office report.

There are certain things about the economy that can’t be altered, which includes the overall aging of population. The median age is going up. As we get older, the growth in government expenditures is going to increase as people qualify for Medicare. There’s going to be healthcare costs associated with that. Neither candidate is talking about reducing spending on older Americans, and why would they?

Older Americans comprise the largest single voting block. You also have rising interest rates coming eventually. Once you net out the debt held by the Federal Reserve or the Social Security Trust Fund, you get the federal debt held by the public, where the public includes American citizens, foreign governments, and other owners. Right now, debt held by the public is 77 percent of the GDP. The GDP is about $17 trillion. Right now, interest rates are very low and the federal budget is only about 21 percent of GDP. You can manage

the interest on that debt because of the low interest rates: it’s about $250 billion. But if debt becomes $20 trillion and the interest rate increases to 3 percent, interest on the debt alone becomes $600 billion. When you combine rising interest expenses on the debt with increased Medicare eligibility, and throw in healthcare inflation that has resumed at 4 to 5 percent, government spending goes up.

What is called for today is fiscal conservatism.

I know Clinton intends to raise taxes.

Will that help?

Yes, but it’ll be tough to get a proposal like through Congress. We will likely retain a Republican majority in Congress, and they would block that. If Trump wins, I think both Senate and House would be Republican, due to strong support from the right, and he would implement his tax cuts. So we will likely get a tax cut if Trump is elected. However, it is unlikely that any sort of economic growth as a result of those cuts would offset the revenue lost by those cuts.

Clinton has proposed big infrastructure spending. Is that a good idea?

It is a great time to do infrastructure, because it lowers the cost of doing business down the road, and the interest rates are low, making those infrastructure investments more affordable. An investment in infrastructure also boosts productivity. The tax cuts that Trump is proposing are going to be difficult for our kids, because they will inherit the increased debt burden that funded today’s tax break. The best idea of his is to lower the corporate tax rate.

It’s more attractive than personal income tax breaks. If we could provide a lower tax rate on income generally but broaden the base so that more forms of income are subject to taxation, that would be beneficial to business. Besides, the government gets a relatively small share of its revenue from corporate taxes. Payroll taxes and personal income taxes are seven times as large as corporate tax. The federal government

Federal Debt, Spending & Revenues

spends 21 percent of GDP, but corporate taxes only fund about 7 percent of that spending.

So what do we need out of the next four years?

We have to be fiscally conservative, with some combination of increasing revenue and cutting taxes. Overall, the Clinton program comes closer to increasing revenue and holding a cap on spending. It would balance the budget better than the Trump plan, but I’d rather pick and choose. For example, both of the candidates are against the hedge fund manager tax break. Clinton wants to keep the estate tax, also known as the death tax; Trump wants to eliminate it. But the estate tax only applies to the small percentage of American households with $11 million estates. But everybody pays payroll taxes.

So Clinton holds the line by proposing tax increases for higher income people. That is likely necessary to get federal debt under control. On the other hand, the tax break being proposed by Trump isn’t being paid for by any spending cuts. When you propose to lower personal income taxes and the estate tax, when you want to make childcare deductible, you have to cut spending somewhere else.

In a nutshell, everybody loves a tax cut, but because of demographics it is time for national politicians to look seriously at longer term fiscal responsibility.

Is there a point at which debt as a percentage of GDP becomes too much?

This Time is Different: A Panoramic View of Eight Centuries of Financial Crises by Reinhart and Rogoff famously covers that. There isn’t an exact tipping point, but the area around 90 percent debt to GDP ratio seems to be a good indicator of when a nation begins to face real financial challenges. Ninety percent isn’t the magic number, but a debt to GDP ratio in excess of that tends to be associated with trouble servicing that debt. In the extreme, nations go into default or hyperinflation. Debt can’t continue to increase indefinitely. If our debt becomes too large, the rest of the world will no longer be willing to lend money to the U.S. government. To borrow that amount of money from U.S. savers, interest rates would have to rise dramatically. But the value of borrowing depends on what you spend it on.

Student loans have historically been good debt, since the payoff exceeds the cost. But if we are just giving tax cuts to wealthy individuals, people who are going to go out and buy a TV or a more expensive vacation, we might not fundamentally increase American productivity.

If we spend our borrowed money on things like infrastructure investment, that’s good. If you’re just giving it to people so they can eat more meals away from home, that probably won’t be a good investment.

nwflbusinessclimate.com | Business Climate | 59

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Around the Region

Downtown Improvement Board seeking new director The Pensacola Downtown Improvement Board recently announced that it would seek a new director. Ron Butlin, the organization’s current executive, resigned Aug. 1 because of family health issues. His last day will be Sept. 30.

“This was a difficult decision,” Butlin said Thursday, “but family health issues dictated this was the right time to transition. I’m proud of the progress we’ve made over the last three years and look forward to seeing what the future holds.”

Butlin joined the DIB in 2013, after four years as executive director for the Downtown Partnership in Colorado Springs, an organization similar to the DIB. His tenure coincided with a period of unprecedented growth for Downtown Pensacola.

“We hate to see Ron go,” DIB Chairman John Peacock said Thursday, “but we have a lot of initiatives on the horizon and are excited to see what sort of new ideas these candidates bring to the table.”

A search committee, chaired by board member Jim Homyak, has been created to winnow the applicant pool down to a list of finalists, which will be presented to the full board at their Oct. 18 meeting.

Assistant director Lissa Dees, who Peacock called “extremely competent,” will helm the organization until the position is filled.

Peacock said the eventual director would have their hands full, with a number of new initiatives on the horizon.

“They will have to be someone of strong vision,” Peacock said. “They’ll also need to have the will to push that vision forward and the ability to work collaboratively with other governmental entities. Most importantly, though, we want someone who sees the potential in this community and is passionate about moving it forward.”

Those interested in applying for the position should send a resume and cover letter to dib@ ideaworks.co.

UWF reaches record enrollment of more than 13,000 students for Fall 2016 semester

ECUA & Escambia County kick off new recycling facility The Emerald Coast Utilities Authority Board, or ECUA, and Escambia County Board of County Commissioners held a kick-off ceremony to mark the opening of ECUA’s Interim Materials Recycling Facility, or IMRF, on Aug. 22 at the facility located at 13009 Beulah Road. The event highlights the result of collaborative efforts between ECUA and Escambia County, bringing to the region a state-ofthe-art facility that will have the capacity to recycle up to 40,000 tons of materials per year.

“Building this partnership has been instrumental in eliminating our reliance on outside contractors for the processing of this region’s recycling effort,” said Steve Sorrell, Executive Director of ECUA. “Now, we can focus on what’s really important: keeping recyclable materials out of the landfills and putting them to good use once again.”

The $10.6 million project was initiated to offer a long-term, regional recycling solution for this community, while at the same time, to assist Escambia County in reaching its state-mandated 75 percent recycling goal. On Feb. 12, ECUA broke ground for the IMRF, which encompasses a 53,460 square-foot fabric building and recycling equipment that is expected to process up to 165 tons of materials per day.

Tom Williams, senior project engineer from the IMRF’s site design firm, Baskerville-Donovan Inc., explained that from the beginning, it was about forecasting what the area’s needs were and creating a facility that would succeed in meeting and exceeding those needs. “This project was a long time coming, so our mission was to develop a unique, innovative solution that would fill a void we’ve had for a while in ECUA’s recycling program. The Interim Materials Recycling Facility is a necessary investment in this community, and it will continue to be one for years to come.”

Another long-term benefit of the ECUA-Escambia County alliance was touched on by Escambia County Commissioner Grover Robinson. “It is exciting to see this joint project to support recycling in Escambia County,” Robinson stated. “But it is even more rewarding to see the partnership between Escambia County and ECUA making this happen and thereby making our community better.”

U.S. Department of Energy recognizes The Wendy’s Company and franchisee, The Wendco Group, for significant energy reduction at its restaurant in Mobile On Wednesday, Aug. 31 The Wendy’s Company and its franchisee, the Wendco Group, gained national recognition from the U.S. Department of Energy (DOE) with a visit and tour of the newly rebuilt Wendy’s restaurant in Mobile, Ala. located on Airport Boulevard, to showcase the company’s innovations in reducing energy use. The company has cut energy use by 37 percent at the Mobile, Alabama location.

The facility was highlighted as the company’s most energy-efficient location in the world and a “Showcase Project” for the Better Buildings Challenge, a DOE initiative designed to improve the lives of the American people by driving leadership in energy innovation. Through the Better Buildings Challenge, DOE partners with leaders in the public and private sectors to make the nation’s homes, commercial buildings and industrial plants more energy efficient by accelerating investment and sharing successful best practices.

As the first restaurant company to include franchisees in the Better Buildings Challenge, The Wendy’s Company has committed to reduce energy consumption per transaction by 20 percent in company-owned restaurants by 2025. More than 500 Wendy’s company and franchisee operated restaurants are participating in the Better Buildings Challenge to date.

The University of West Florida has surpassed 13,000 in enrollment for the first time in the institution’s history, reaching 13,030 students for the Fall 2016 semester, as of Aug. 24, 2016.

UWF reached 10,000 in enrollment in 2008 and 12,000 in 2012. The growth has been steady in recent years, reaching 12,416 in 2014 and 12,603 in 2015. nwflbusinessclimate.com | Business Climate | 63

Around the Region

Santa Rosa County tourism enjoys a sweet season Governor Rick Scott recently announced that Florida set another record in tourism by welcoming 57.4 million visitors to the state in the past six months—the highest amount of any six-month period in the state’s history.

As the new school year begins and summer slowly unwinds, tourism officials in Santa Rosa County are pleased to see a boost in local numbers as well, with an increase of $187,092 in collected revenue for fiscal year 2015-2016 compared to the same months of the previous fiscal year.

“The continued growth of our tourism economy is great news for the local small businesses that depend on our tourism and they tell us it’s been a record season,” said District 4 Commissioner Rob Williamson. “Sometimes I don’t slow down and celebrate our successes because I’m too focused on moving on to solving the next issue. This is great news and will help us keep the momentum going.”

Over the summer, Santa Rosa County saw the opening of the Navarre Beach Sea Turtle Conservation Center and plans are approved for a new hotel on Navarre Beach in 2017. Coldwater Gardens recently brought glamping—glamorous camping—to the county joining the Ates Ranch Campground as an additional outdoor accommodation in the north end, and conceptual plans in the works for a Milton marina/RV park.

But it’s not just new facilities that are bringing the visitors to Santa Rosa County.

“We knew a year ago, when the BP funds were coming to a close, that the steep increase in visitors we’d seen over the last few years would start to level off some. So we revised our marketing strategy and are adjusting our advertising budget to be in line with our visitor population - and it’s working,” said Tourism Director Julie Morgan.

“Many of our visitors share their vacation memories with friends and family on Facebook and Instagram, so we’re capitalizing on this user-generated content with a new social media influencer campaign,” said Morgan. “We also generated a nice increase in first-time family vacationers by promoting Santa Rosa County as a great homeschool spring break destination.

We are especially excited about this year’s Beaches to Woodlands Tour which draws thousands of visitors to our area for a series of fall weekend events running September through November. As these visitors fall in love with our natural resources, their vacations to Santa Rosa County become a family tradition.”

Volunteer with Chain Reaction Chain Reaction, Pensacola’s premier Teen Leadership Institute, offers teens hands-on service learning projects and personal development curriculum. The institute allows teens to not only make an impact within themselves, but in their community as well.

As a Chain Reaction member, teens have has the opportunity to receive personal and real world benefits in an environment that empowers life skills and sets them up for success. Teens can earn service hours for competitive high school programs and the Bright Futures scholarship, a work resume based upon their personal and Chain Reaction experience, college prep assistance at “Senior Fridays,” and real world work experience through service based projects and internships.

According to last year’s Tuff University Positive Youth Development survey, which measures character, competence, caring, connection, and confidence, Chain Reaction teens showed a positive improvement in developmental qualities between the pre-test and post-test surveys.

Last year alone, Chain Reaction teens made huge impacts across the board as 48 teens served in internships, 103 teens completed service based projects, 110 teens participated in Chain Reaction’s leadership programs, and 20 teens were awarded college scholarships totaling $1.3 million dollars in aid.

Enrollment is available to teens in grades 9 through 12 and closes on September 30, 2016.

Membership costs $75 dollars for new members with scholarships available upon request.

Registration is easier than ever by going online to mychainreaction.org and clicking “Join Us.” For more information or to register in person, call Chain Reaction at 850-202-0691 or email info@ mychainreaction.org

130.7 FM and 790 AM official home of Tampa Bay Buccaneers WPNN Radio recently announced an agreement with the NFL Tampa Bay Buccaneers, serving as the Bucs’ official radio partner. The agreement covers pre-season, regular-season, and post-season games, with extensive pre and post-game shows, producing a minimum five-hour game-day broadcast.

The 2016 NFL Tampa Bay Buccaneers football simulcast, game-day broadcast, will be heard live on FM Talk 103.7 and Talk 790 AM. According to WPNN General Manager Scott Schroeder, “We look forward to bringing Bucs’ football to local NFL football fans. We conducted extensive research on NFL team coverage and discovered a huge fan base for the Buccaneers and identified a real neglect in radio coverage for Florida’s NFL teams. We welcome an opportunity to broadcast exclusive Bucs’ game-day and team-coverage throughout the year.”

Greater Pensacola Chamber welcomes Bobby Bowden On Wednesday, September 14, the Greater Pensacola Chamber will welcome former Florida State University (FSU) football coach Bobby Bowden as keynote speaker to its 126th annual meeting in downtown Pensacola. Bowden, one of the winningest coaches in major college football history, will speak about leading successful organizations and life after football.

Bowden guided FSU to more than 300 victories, two national championships, 12 Atlantic Coast Conference titles, 14 straight top five finishes in the nation, while leading the Seminoles to bowl games in 28 consecutive seasons during his 34-year tenure. Bowden was inducted into the College Football Hall of Fame in 2006, awarded the Paul “Bear” Bryant Lifetime Achievement Award in 2011 and remains heavily involved in the Fellowship of Christian Athletes. Bowden is also a New York Times Best Selling Author with his recent book titled Called To Coach.

“We are so excited to welcome Coach Bowden as our keynote speaker for the 126th Annual Meeting. Coach Bowden had a profound impact on my life while I played football for him at FSU,” said Clay Ingram, Greater Pensacola Chamber President & CEO. “During that time I had the opportunity to observe him not only as a coach and mentor, but as the CEO of a multi-million dollar, high-profile business. I am thrilled that Coach Bowden is going to share insights into his formula for success with the Pensacola business community.”

nwflbusinessclimate.com | Business Climate | 65

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