VIP Pensacola - November 2021

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O E BER 2021

PENSACOLA • PENSACOLA BEACH • PERDIDO KEY


OUR LOCAL FAVORITES Our Sunbelt team takes great pride in supporting local

businesses, especially ones

where we can eat great food! Jennifer McMillen Escrow Officer Jennifer.McMillen@sunbelttitle.com Favorite Pensacola Restaurant: I am new to the Pensacola area and haven’t been able to try out different restaurants but I am looking forward to seeing what the city has to offer. Favorite food to make: Coming from New Mexico, I would have to say Green Chili Chicken Stew made with Hatch green chilies

Glenda Childress

Rebecca McAllister

Escrow Officer

Escrow Officer

Glenda.Childress@sunbelttitle.com Favorite Pensacola Restaurant: George’s Favorite recipe: Shrimp and Vegetable Skillet (Sauté vegetables “Zucchini, Yellow Squash, Red Bell Pepper Purple Onion and Shrimp)

Rebecca.Mcallister@sunbelttitle.com Favorite Pensacola Restaurant: George’s Bistro Favorite recipe: Tuscan Chicken Pasta – I have been perfecting this recipe over the last year and I have it nailed down: 1 cup-ish of heavy cream to 1 cup-ish of freshly grated parmesan and that makes the whole meal absolutely perfect. *chef’s kiss* Other ingredients include chicken, spinach, bacon, garlic, tomatoes and angel hair pasta!

Sarah Seegren

Kimberley Kirkey Anderson

Escrow Officer Sarah.Seegren@sunbelttitle.com Favorite Pensacola Restaurant: Hard to choose! Bonefish or Ichiban Favorite recipe: Easy. Steak and Roasted Brussel Sprouts. Steak seasoned to preference and grilled. Brussel sprouts drizzled with avocado oil, then coated in salt and pepper. Cut up bacon and put in baking pan with Brussel sprouts. Bake until tender/crispy usually on 375 to 400 degrees.

(850) 361-2044

NWF Sales & Marketing Manager Kimberley.Anderson@sunbelttitle.com Favorite Pensacola Restaurant: Global Grill Favorite recipe: I am trying to earn the title of Jell-O Shot Queen. Is Jell-O a food? My current favorite and signature Sunbelt recipe calls for champagne, orange Jell-O, a splash of triple sec and orange juice for a Jell-O Shot Mimosa. As for a real-food recipe, that’s all the hubs.

Pensacola@SunbeltTitle.com 1510 Airport Blvd., Suite 4, Pensacola, FL 32504

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contents

Volume VI • Issue XI

events 11 5th Annual Light up Learning 15 VIP Pensacola Cover Reveal Party 23 Jukebox Gala 34 Taste of Gulf Breeze 2021 38 Bread & Table Polo Club Event 40 14th AnnualPumpkin Patch 42 3rd Annual Golf Ball Classic 46 Pensacan 2021 50 Lumberjack Festival 52 Beach-O-Ween 56 Cocktail Hour Celebration 58 Impact 100 Check Presentations 63 Pensacola Dragon Boat Festival 66 White Cane Awareness Day 70 Inspired Closets Grand Opening 72 Running of the Bulls & Ghouls

on the cover Tia Robbins, Teníadé Broughto & Kimberly Watson Photography by Kristina Wright at th 5 Annual Light Up Learning

departments 19 26 28 36 44 48 54 60 68 74

Adventure Out The Blue Line Straight Talk Coastal Cuisine May We Suggest Style Swizzle Give Care Share Save the Date I Am Pensacola

features 31 Dining Dynamos

VIP Pensacola Staff Publisher Greg Alexander

Art Director Priscilla Atkins

Associate Publisher Verla Price

Contributing Writers/ Photographers Patti Hall Kevin Houghton Anna Stockton Kristina Wright

Advertising Stephanie Alvarez Kristin Moffitt Verla Price Content Creator Anna Stockton

VIP Founder Jeff Watson

Graphic Designers Brian Goins Patti Hall

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letter from the Associate Publisher “And all at once, summer collapsed into fall.” —Oscar Wilde’s words recently came to me. A couple of weeks ago, I traveled to West Tennessee, where leaves fell and autumn colors painted the trees. Then, I returned to Pensacola, where cooler weather met me and easy gulf breezes brought calming fall smells to tease me. I am amazed at two different worlds with the exact change of softness, leaving only a ghost of summer so quickly. As Pensacola morphed into fall, our photographers harvested pictures of people enjoying events across the Emerald Coast, and you will find them in this issue of VIP Pensacola. The Juke Box Gala, Taste of Gulf Breeze, and the Bread and Table Club Polo Event bring you a few fundraising reads showing the generosity of our local community. The networkers continued to be out in full force attending the Pensacola Title Company Cocktail Celebration and the Impact 100 Check Presentations as well as other business minded gatherings. If you want to be in VIP Pensacola, all you need to do is attend a local event and watch for our photographer. Tia Robbins, Teníadé Broughton and Kimberly Watson became cover models by attending the 5th Annual Light Up Learning. Speaking of covers, VIP Pensacola brought our patrons together for the October Cover Reveal Party at The District. The list of well-attended events goes on and on and are here for you to see in the following pages. Save The Date will provide you with a few upcoming events such as the Great Gulf Coast Arts Festival and Pancakes with Santa and Holiday Market. As you might imagine, we fi lled the November issue with seasonal decorating ideas and holiday foods for you to try. In addition, Style presents ideas for your Thanksgiving meal by starting with the tablecloth and finishing at the centerpiece. You can bet I will try the tasty Oyster Dressing in Coastal Cuisine. I would love to hear from you; please drop me a note and tell me if the recipe makes it to your family’s holiday gathering. And proudly in this issue, Adventure Out takes us to the Blues. As we celebrate the 75th Anniversary of Pensacola’s pride and joy, we here at VIP Magazines want to recognize and share with you the Blue Angels and all they do for our community. Thank YOU for supporting VIP Pensacola -- please be kind, courteous, and shop local.

Associate Publisher Verla@VIPDestin.com 850-502-7970

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5th Annual

T

VIP Pensacola at Blue Wahoos Stadium

photos & story by Kristina Wright

he Studer Community Institute hosted their 5th Annual Light Up Learning fundraiser on October 21 at the Pensacola Blue Wahoos Stadium. As per tradition, they teamed up with the Krewe of SWAT, who were dressed in the signature yellow of SCI, and attended to guests’ every need. The evening consisted of great food provided by Chef Travis Wilson and Sous Chef Carl Sackman, and decadent desserts by Emerald Coast Custom Cakes’ own Heather Pelham. Many local businesses, artists, and volunteers contributed to the array of fantastic auction items up for grabs. Both silent and live auctions were held, and guests could bid virtually if they were unable to attend the event in person. Attendees were treated to several fantastic speakers, and awards were given for The Dana Suskind Award, which honors volunteers in the community who through their time, talent and treasure expand the footprint of building an Early Learning City and improving school readiness in our community. The Emerald Coast Honors Orchestra also performed throughout the evening under the direction of Virginia Clark. All proceeds will go toward Early Learning in order to make sure children in our community are prepared for kindergarten. This means money for Brain Bags, Parent Outreach, Sibling Brain Builders, and so much more.

Michelle Salzman & Dr. Tim Smith

Fenoy Butler & Angela D’Alessandro

Mike Thibodeaux, Maegan Leonard & Scott Jernigan

Trip & Adrienne Maygarden

Tonya & Danny Zimmern

Josh & Kristen Sitton

Mallory Studer, Rishy Studer, Margarette Johnson & Stacy Keller-Williams November 2021 | 11

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VIP Pensacola at 5th Annual Light Up Learning

Jim Reeves & Dr. Ed Meadows

Ricki McWilliams & Madrina Ciano

Betty Freeney, Shirley Henderson, Vida Jerralds, Sharon Hackett & Arnesha Nunnis

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Carl Sackman & Chef Travis Wilson

Cristina & Brian Williams

David & Therese Ritchie

Wadih & Elena El Khoury

Laura Rae Morette, Meri Asmar & Kristin Longley

Lumon May, Paul Goldsmith, Kia Johnson & Meredith Crawford

Jerald Henson & Christy Stifflemire

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Rusty Shaw, Lindsay Duree & John Gormley

Diane Schwartz, Brigette Brooks, Jenn Bear & Kim Chope

Tia Robbins, Teníadé Broughton & Kimberly Watson

Thanks for Voting Us Best Dermatologist

5 years in a row! Kevin Welch, MD Board Certified Dermatologist

Adron Chambers, Aaron Watson & Fred Robbins November 2021 | 13

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VIP Pensacola at The District

OCTOBER 2021

POWER PLAYERS

ACOLA PENSACOLA • PENS

KEY BEACH • PERDIDO

VIP Pensacola Cover Reveal Party photos & story by Kristina Wright

Ty & Ursula Jones

T

he Cover Reveal Party for the October issue of VIP Pensacola was held at The District downtown on October 6. Clients and guests were invited to enjoy an evening of light hors d’oeuvres and drink specials, and get an advanced preview of the latest issue. On the cover was Fernando Arellano and Raffaella Fant, owners of Step One Automotive. Rafaella attended the event and was surprised and excited to see herself with her husband on the cover. Throughout the evening, clients had the opportunity to see their advertisements in place, key events coming up in the area, and of course, all the events that were covered last month. Publisher Greg Alexander and Associate Publisher Verla Price were in attendance, and thanked each person for their support. A raffle was held with door prizes from many local businesses. Each guest was given a swag bag to take home as well. Greg Alexander & Verla Price

Nicole Partridge & Kimberley Anderson

Michelle & Bill Sauls, Raffaella Fant

Leo & Penny Lynne

Charlie & Jenny Nguyen

Steve & Shelley Black November 2021 | 15

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VIP Pensacola at VIP Pensacola Cover Reveal Party

Dannon Byrd & Ildi Hosman

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Athena Bruner & Dr. Craig Henry

Matthew Williams & Demi Hoch

Nick Dever, Megan Bithos, Amanda Hurd, Ashley Turner & Gene Hurd

Carol Ettelson & Doug Bunze

Kristin & Andy Bernard

Darra Flanagan & Maureen Bierman

Ed Villar & Joline Buffalino

Jeremy & Jennifer Reese

Claudia Simmons, Crystal Stevens, Nicholas Toth & Ben Nguyen

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Cheryl Hadley & Debbie Sapp

Briana Snellgrove & Kristin Moffitt

Tammy Chaney, Rene West & Stephanie Alvarez

Fenoy Butler, Chae Kyle & Martina Mason November 2021 | 17

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story by Anna Stockton | photos probided by Blue Angels

H

ere on the Gulf Coast, we may not stop and think about how lucky we are to have the Blue Angels to call our own, but we really should. People travel from all over the country and abroad to be entertained by these elite Naval aviators. As we celebrate the 75th Anniversary of Pensacola’s pride and joy, we here at VIP Magazines want to recognize the Blue Angels and all they do for our community. The first U.S. Navy flight demonstration team took to the sky for their inaugural flight on June 15, 1945, in their then-home-base of Jacksonville, FL. The newly formed flight team was the vision of Admiral Chester Nimitz. World War II had just come to an end and Admiral Nimitz was looking for a way to boost morale and gain interest and public appreciation of the Naval aviation program. The demo team didn’t get their name “The Blue Angels” until about a year later when at an airshow in Omaha, Nebraska, one of the pilots was inspired by something he read in a New York magazine. He brought it to the lead pilot, Lt. Cmdr Roy “Butch” Voris, who loved the name and is quoted as saying, “That sounds great! The Blue Angels. Navy, Blue,

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and Flying!” In 1948 the Blue Angels were moved to their new home in Corpus Christi, Texas, then in 1954 they settled into what would become the permanent home of the squadron, right here at NAS Pensacola. The first years of the Blue Angels show was a bit different than what we see today. The demonstrations consisted of simulations of WW II battles against an aircraft painted to look like enemy aircraft, the Japanese Zero. These precision combat maneuvers wowed the crowds and gave audiences a front row view of the aerial battles that took place during the war. In 1947 the Blue Angels’ infamous diamond formation was introduced, this led to other daring maneuvers such as the diamond loop, the diamond barrel roll, and paved the way for other awe-inspiring moves like the diamond 360, which puts the aircraft a mere 18 inches apart from wingtip to canopy. The fleur de Lis is another fan favorite, this maneuver has all six pilots flying over the center point then separating and doing a 360-degree roll with the pilots reconnecting in a diamond shape, this move is the squadron’s way of saluting deployed military. The most heart attack inducing move by far is the sneak pass. This is where the crowd is

focused on the jets in the center point and two jets fly behind and to the left at the speed of sound with jet noise to match, surprising unassuming spectators. As the Navy Aviation program evolved, so has the aircraft used in the Blue Angels squadron. In the early years, the Grumman F6F-5 Hellcat was flown in demonstrations, shortly after, the team transitioned to F8F-1 Bearcats followed by the F9F Panther. The F11F Tiger became the next aircraft flown, followed by the McDonnell Douglas F4J Phantom, the A4F Skyhawk, the F18 Hornet, and presently the agile yet roaring F18 Super Hornet. And who can forget the Blue Angels support aircraft, the C-130 affectionately known as Fat Albert. The Blue Angels Squadron is made up of sixteen Navy and Marine Corps Officers and over 100 enlisted sailors and marines serve as the support and aircraft maintenance team. All of the members of the squadron are active duty and will return to the fleet after their tour with the Blue Angels is up, which is about 2-3 years for officers and 3-4 years for enlisted. The squadron travels the country wowing attendees at air shows and is estimated to reach about 11 million spectators a year.

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Interview with

CDR Todd Royles Executive Officer What is your position with the Blue Angels? I am the Executive Officer of the Blue Angels. I am charged with assisting the Commanding Officer in carrying out the mission of the squadron as a whole, to include personnel performance, training, welfare, and safety, while promoting squadron policy and guidance. What does it take to become a Blue Angel pilot? The minimum requirement to become a Blue Angel F/A-18 demonstration pilot is to be a carrier qualified tactical jet pilot with approximately 1,250 hours of jet fl ight time. Our Marine C-130J “Fat Albert” demonstration pilots must have an aircraft commander rating in the C-130J and should have approximately 1,200 total fl ight hours. How much practice is involved? Throughout the off season in Pensacola during November and December, the pilots practice twice per day, Monday through Friday. When we train at Naval Air Facility El Centro, CA, from January to March, the pilots fly three times per day on Monday, Wednesday, and Friday, then twice per day on Tuesday, Thursday, and Saturday. During the air show season back here in Pensacola, we practice on most Tuesdays and Wednesdays. We typically depart for a show site on Thursday morning and will conduct two practice fl ights upon arrival to that city as well as a full practice on Friday afternoon. What’s your favorite part of being part of the team? My favorite part of being a Blue Angel is the honor and privilege of traveling the country on a weekly basis to represent over 800,000 active duty, reserve, and support personnel currently serving in our Navy and Marine Corps. It is awesome getting to see the excitement and enthusiasm of the spectators when our jets take to the sky as well as greet the crowd following the demonstration. What’s been your most rewarding experience with the Blue Angels? The most rewarding experience that I have had on the Blue Angels is knowing that I get to be a catalyst of inspiration for the next generation of military service members. I was fortunate to have attended Blue Angels air shows as a child and this organization played a tremendous role in my decision to pursue a career in Naval Aviation while serving my country as a member of our armed services. I also take great professional satisfaction in my role as the Executive Officer. On a daily basis, I strive to ensure that the 150 Sailors and Marines in this fast-paced organization have the resources and support services necessary to accomplish our highvisibility mission.

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Where’s your favorite air show location? I have to say that without a doubt, my favorite show of the year is the Pensacola Beach show in July. It is amazing to see all of the Blue Angels flags flying on balconies and boats. The support we get here in our home town is truly spectacular. Other than the demonstrations, what is the mission of the Blue Angels? The mission of the Blue Angels is to showcase the teamwork, professionalism, and excellence of the U.S. Navy and Marine Corps through fl ight demonstrations and community outreach while inspiring a culture of excellence and service to country. In addition to the flying, we endeavor to participate in school, hospital, and youth organization visits in each city to have more personal interaction with the community. How has the role of the Angels evolved over their 75 years? The role and mission of the Blue Angels has remained relatively constant throughout our 75 year existence. We were first established on April 24, 1946, by Admiral Chester Nimitz in order to generate greater public support of Naval Aviation, to boost Navy morale, and maintain public interest in Naval Aviation.

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Why do you think the Blue Angels are so important to the Gulf Coast? Having been stationed at NAS Pensacola three times throughout my career, it is obvious that the City of Pensacola takes a great deal of pride in being the “Home of the Blue Angels.” Tourism is a major economical contributor along the Gulf Coast and military attractions located at NAS Pensacola are at the top of the list. It is always a pleasure meeting tourists at the museum following a practice and learning that they traveled from all over the country to vacation in the Panhandle and see the Blue Angels in person as part of their itinerary. What’s one thing most people don’t know about the Blue Angels or their team? The most important thing that people often don’t realize about the Blue Angels is that all of our Sailors and Marines have come from operational deployable units and following this short two or three year tour, we will transfer back to operational units. Being a Blue Angel is a very small period of our military careers and we are simply a representation of all Sailors and Marines employing gray airplanes and ships for the Navy and Marine Corps.

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VIP Pensacola at Hilton Pensacola Beach

photos & story by Kristina Wright

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ukebox Gala is Pensacola Opera’s signature fall fundraising event, this year the event was held at the Hilton Pensacola Beach on October 2. World-class opera singers serenaded guests tableside over a gourmet four-course dinner. A preview of Pensacola Opera’s upcoming season started off the night, but the remaining selections were up for bidding. The evening’s entertainment was determined by guests as they bid on popular selections from opera and musical theatre to be performed for them course by course. All proceeds directly support professional opera performances and educational programs that enrich the culture of our community. A Jukebox Brunch was also held the following Sunday, which was set against a backdrop of beautiful gulf views. Guests enjoyed a refined land and sea brunch buffet, bottomless mimosas, bloody Mary’s, and French 75’s, while being serenaded by professional opera singers.

Lyndi & Dave Kessler

Sue-Sue Sherrill & Michael Dennis

Jeff & Lydia Abram

Ralph & Jan Peterson, Howard Reddy

An & Ashton Hayward

Ron & Ivy Dukes

Nan, Paul & Morgan Einhart November 2021 | 23

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VIP Pensacola at Jukebox Gala

Courtney & Will Campbell

Philomena Madden & Carol Stoot

Robby & Lauren Boothe, Lisa & Jimmy Bradley

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Paul Groves & Michelle DeYoung

Judy Brooks & John Toole

Nan DeStafney & Ellen Vinson

Corinne Moore & Dr. Michael Riesberg

Leonard & Lisa Griswold

Harry & Pam Schwartz, Edwina & Bob Williams

Michael & Laura Coale

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THE BLUE LINE In The Blue Line our purpose is to allow our readers to get to know those who protect and serve our communities. VIP Pensacola wishes to help aid the effort that our law enforcement agencies are making to help further their engagement with communities and constituents. This effort from law enforcement includes interacting with kids and youth, whether it is playing a game of basketball with them or handing out backpacks and school supplies, conversing with people at events, and showing their friendly side while still maintaining a sense of authority and gaining a greater sense of consolidated respect. For this month’s Dining Issue, VIP Pensacola was happy to learn about a unique team from the Sheriff’s Department that we wanted to share -- the cook team. The Escambia County Sheriff’s Office cooking team is composed of both sworn deputies and civilian staff. In addition to their regular duties in the Sheriff’s Department, you can find this group working side by side preparing delicious food at any Sheriff’s Office event or after a natural disaster. To date the team has prepared and served over 4,000 meals. The team is also responsible for making sure that all health and sanitation regulations are followed in the preparation and handling of food, and maintaining the equipment used during events and natural disasters. The focus is to provide a nutritious and cost-effective meal to everyone.

ESCAMBIA COUNTY SHERIFF’S DEPARTMENT COOKING TEAM

JACK REID • JACOB HOLLOWAY • SHERIFF CHIP SIMMONS • JASON DONNELLY • CHRIS LEVERETT Jacob Holloway, Sergeant: In law enforcement, officers routinely encounter people who are struggling and are often in crisis. These encounters often times result in a negative encounter as we do our job. By Sheriff Simmons hosting these community cookouts it allows both the officers and citizens alike to have these positive encounters, to remind us that we all are humans who have their ups and downs but ultimately the majority of people on each side have the same goal of living in a safe and courteous community.

Jack Reid, Fleet Maintenance Technician: Cooking is a huge hobby of mine and I love that I’m given the opportunity to share it with the community as part of the ECSO Cooking Team. 26

Jason Donnelly, Senior Deputy: Food brings people together, it provides comfort and shows that you care about them, we take pride in our agency and our community. Chris Leverett, Fleet Maintenance Technician: I’ve been a mechanic most of my life. When I was asked about joining the cooking team I was like “yea, I love to cook so why not?” After our first event it hit me, the feeling of giving back to our community. I was still able to turn wrenches, but also able to help out the Sheriff’s Office as a civilian and help the community.

PENSACOLA

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Dining Dynamos

O’Brien’s Bistro

After many years, O’Brien’s Bistro has gone from just beer and wine to a full-service bar. Owners, David Greenfield and Lucia Bonifay Greenfield added a full bar in March to as a perfect complement to their restaurant. Stop in and have cocktails before dinner and/or cocktails after dinner. Watch your favorite teams play on large screen TVs while you enjoy lunch or dinner at the bar. They also have our private dining room which can accommodate up to 40 people for your special event, whether it be a wedding rehearsal dinner, religious or school function, or a business meeting. To further satisfy your event’s needs, they have large screen TVs HDMI compatible for your business presentations. Visit O’Brien’s for an amazing BRUNCH on Sundays from 11 AM to 2 PM. They have some of the classic favorites along with Eggs Benedict Florentine, Crab Cake Benedict, as well as omelettes and pancakes. And don’t miss out on the bottomless mimosas!

4350 Bayou Boulevard, Pensacola (850) 477-9210 www.OBriensBistro.net

Scenic Hills Country Club Jesse Sproles was born and raised in Baldwin County, Alabama, and has lived in Pensacola for 14 years. During college, Jesse was given an opportunity to pursue a career working offshore on a tugboat. It was there that he found his love for the culinary arts, because the easiest way to keep a crew happy on a boat is to feed them well. After a few years, Jesse decided to leave this career path to pursue his love of food. After working in restaurants in Orange Beach, Alabama, he lived in New England and continued to further his culinary knowledge. His love for Gulf Coast cuisine brought him to Pensacola where he has raised his family. He started in Pensacola at Crème Coffee and Baking Company and then moved on to Portofino Island Resort where he quickly ascended to chef de cuisine under the guidance of mentor and friend Rob Theriot. Since then, Jesse has worked at many area golf courses as the executive chef including Tiger Point Golf Club and The Club at Hidden Creek and now is the executive chef at Scenic Hills Country Club. Jesse would describe his culinary style as straightforward and rooted in ingredients and dishes found all along the coastal southeast.

8891 Burning Tree Rd, Pensacola (850) 476-0380 www.ScenicHills.com Dining Dynamos 2021

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Seafood Specialties

Appetizers Oysters Rockefeller

13.75

Gnocchi Mac & Cheese

13.45

Stuffed Mushrooms

13.25

Crab Cakes

13.95

New Orleans BBQ Shrimp

12.75

Pesto Escargot

12.45

1/2 Dozen oysters with sautéed spinach, onions, bacon & parmesan cheese.

All Seafood Specialties include choice of soup or salad.

Mango-Plum Atlantic Salmon

20.95

Caribbean Jerked Mahi Mahi

23.95

Almond Crusted Mahi Mahi

24.95

Mixed Seafood Grill

24.75

North Atlantic Salmon, seasoned, grilled and glazed with a mango-plum sauce. Served with rice pilaf & sautéed spinach.

Traditional semolina & potato dumpling tossed in a rich 3 cheese cream sauce. Topped with panko crumbs and baked.

Mahi Mahi sautéed with a Caribbean Jerk seasoning and topped with pineapple salsa. Served over coconut risotto with fresh steamed asparagus.

Blue Crabmeat stuffing in mushroom caps and topped with a lemon beurre blanc sauce.

Almond Crusted and pan sautéed then topped with beurre blanc sauce. Served with vegetable medley and rice pilaf.

Lump Crabmeat cakes served with our housemade remoulade sauce.

Combination of Sea Scallops, Gulf Shrimp & grilled fresh fish laced with lemon beurre blanc sauce. Served over angel hair pasta with vegetable medley.

Jumbo Shrimp served with a spicy Cajun cream sauce & toast points for dipping..

Grouper - 3 Ways

12.95 13.45

Baked & Stuffed

25.95

Yellow Fin Tuna sesame crusted and seared rare with wasabi, pickled ginger and a plum glaze.

Baked Brie

13.95

Grouper stuffed with a shrimp & blue crab dressing baked and topped with beurre blanc sauce over angel hair pasta & sautéed spinach.

Shrimp & Scallop Risotto

24.75

Gulf Shrimp & sea scallops pan seared and served with an herbed beurre blanc sauce over risotto with vegetable medley.

O'Brien's Bistro

Dinner: Tuesday-Saturday:

Fresh sea scallops, cornmeal crusted and served with a sweet chili sauce, rice pilaf & vegetable medley

French Onion * Black Bean * De Jour

13.75

1/2 Dozen oysters with sautéed spinach, onions, bacon & parmesan cheese.

Gnocchi Mac & Cheese

13.45

Traditional semolina & potato dumpling tossed in a rich 3 cheese cream sauce. Topped with panko crumbs and baked.

Stuffed Mushrooms

13.25

Crab Cakes

13.95

New Orleans BBQ Shrimp

12.75

Pesto Escargot

12.45

Blue Crabmeat stuffing in mushroom caps and topped with a lemon beurre blanc sauce. Lump Crabmeat cakes served with our housemade remoulade sauce.

20.95

Escargot tossed in a pesto cream sauce, parmesan cheese and toasted crostinis.

12.95

Ahi Tuna Poke

Ahi Tuna, avocado, pico de gallo, flour tortilla crostini's, and a balsamic drizzle.

Caribbean Jerked Mahi Mahi

23.95

Fresh Gulf Grouper pancrumbs sautéed, style, with a lemon butter sauce. Topped with panko andRockefeller baked. Served with rice pilaf & vegetable medley. 13.95

Yellow Fin Tuna sesame crusted and seared rare with wasabi, pickled ginger and a plum glaze.

Baked Brie

13.95

Grouper stuffed with a shrimp & blue crab dressing baked and topped with beurre blanc sauce over angel hair pasta & sautéed spinach. 13.75 Oysters Rockefeller 1/2 Dozen oysters w ith sautéed spinach, onions, bacon & parmesan cheese. Shrimp & Scallop Risotto

House Salad Smoked Salmon Benedict

25.95

Cup 4.95 / Bowl 5.95

Gulf Shrimp & sea scallops pan seared and served with an herbed beurre blanc 8.95 Caprese Salad sauce over risotto with vegetable medley.

24.75

13.45 5.95

Gnocchi Mac & Cheese Caesar Salad

Traditional semolina & potato dumpling tossed in a rich 3 cheese cream sauce. with Chicken 15.95 Topped with panko crumbs and baked.

13.95 16.95

with Shrimp Baked Brie French Brie, baked and topped w ith a pecan sauce & French Bread.

17.75

Blackened Salmon Salad 13.75 Oysters Rockefeller Blackened Salmon, sliced tomato, red onion, cucumber, pineapple, goat cheese & pecans over mixed greens. Served with your choice of dressing. 1/2 Dozen oysters w ith sautéed spinach, onions, bacon & parmesan cheese.

16.75

Southwestern Chicken Salad 8.95 Capresegrilled Saladchicken over mixed greens, balsamic vinaigrette, roasted Southwest Fresh mozzarella, fresh basil, vine ripe tomato a balsamic reduction. corn, black beans, guacamole, red with onions, mixed cheeses & warm tortillas.

8.95

Caprese Salad 12.75 Newmozzarella, Orleans BBQ Shrimp Fresh basil and vine ripe tomato with a balsamic reduction. Jumbo Shrimp served with a spicy Cajun cream sauce & toast points dipping..

for

All Dressings are made "In House" Ranch * Bleu Cheese 10.95 Smoked Salmon Plate * Balsamic Vinaigrette * Apple Cider Vinaigrette * Honey Mustard * Orange Horseradish Vinaigrette * 1000Served Islandw*ith Caesar Smoked salmon & Cream Cheese on a toasted bagel. capers, onions and chopped egg.

Soups

Boneless breast pan sautéed and served with angel-hair pasta, vegetable medley choice of a Marsala mushroom sauce or a lemon caper sauce. 5.95 Houseand Salad Mixed & greens with cucumber, tomato, red onion, Monterey Jack and cheddar cheese. Surf Turf

26.95

4 oz. Petite Filet medallion, fresh sea scallops, and gulf shrimp served with a 5.95 Caesar Salad mushroom marsala sauce, mash potatoes and sautéed spinach. with Chicken (grilled or blackened)

New Orleans Shrimp & Andouille

23.95 11.95

Gulf Shrimp, Andouille with GrilledSausage, Shrimp mushrooms, red & green bell peppers, 12.95 sautéed and tossed with penne pasta in a spicy New Orleans cream sauce. with Salmon (grilled or blackened)

Black & Bleu Caesar Salad

13.25

13.45

Blackened London Broil over Caesar Salad with hard boiled egg, red onions,of tomatoes, Bleu Cheesefoods & Consumption raw orcrumbled undercooked croutons.

Blackened Salmon Salad

13.75

Blackened Salmon, sliced tomato, red onion, cucumber, pineapple, goat cheese & pecans over mixed greens. Served with our orange horseradish vinaigrette.

Southwestern Chicken Salad

12.95

Grilled chicken breast with southwest spices, mixed greens, balsamic vinaigrette, roasted corn, black beans guacamole red onions & warm tortillas.

Cape Cobb Salad

12.75

Smoked turkey, bacon, Swiss cheese, tomatoes, hard boiled egg and shrimp salad with your choice of dressing.

Pecan Chicken Salad

12.95

Pecan crusted breast served over mixed greens with red onions, tomatoes, mushrooms, craisins, mandarin oranges with your choice of dressing.

Roasted Beet Salad

12.95

Balsamic marinated and roasted red beets with tomato, red onion, fresh mozzarella, pecans, and seasonal berries over mixed greens.

Trio of Salads- Choose any three. Fruit Salad - Honeydew, cantaloupe, grapes, mandarin oranges & pineapple.

32-33 O'Brien's Bistro.indd 1

12.95

18.95 11.95

Blue Crab, Shrimp & Asparagus Fettuccine Alfredo

19.75 13.95

and your choice of grits or O'Brien potatoes and fruit salad.

Fresh sautéed eggplant topped with marinara sauce, feta, provolone and Swiss, Gouda, Provolone, Cheddar and Jack Cheeses topped with Hollandaise & served with an English Muffin parmesan overpotatoes angel-hair & choice ofcheeses grits or O'Brien and fruitpasta. salad. Classic Alfredoshrimp with your choice of prima vera, or shrimp. Blue crabmeat, & steamed asparagus topped withchicken Hollandaise sauce, servrd with an

O'Brien's Bistro

English Muffin and choice of grits or O'Brien potatoes and fruit salad.

Blackened Salmon, sliced tomato, red onion, cucumber, pineapple, goat cheese & pecans over mixed greens. Our New Orleans BBQ Shrimp over 3 Cheese grits served with an English muffin and a fried egg, your style. Served with our orange horseradish vinaigrette.

Brunch Menu

10.95 12.95

Grilled chicken withEnglish southwest spices, mixed greens, balsamic vinaigrette, roasted corn, black Three eggs "any style" withbreast a toasted muffin served with your choice of bacon or Andouille sausage, gritsbeans Consumption of raw or undercooked foods guacamole onions & warm tortillas. or O'Brien potatoes andred fruit salad.

Cape Cobb Salad Buttermilk Pancake Combo

19.95

Appetizers Eggs & More side of fresh fruit. Chicken Caprese Boneless breast grilled & served with mozzarella cheese, tomatoes, basil, and a 5.95 Pecan Chicken Salad Toast House Salad Crème Brulee Berry French 12.45 Bistro Benedict 13.45 Gnocchi Mac & Cheese Bistro Benedict balsamic reduction with penne pasta and sautéed spinach.

23.95

Two poached eggs served over ham and a toasted English muffin then within hollandaise Served Traditional semolina & dumpling tossed a rich 3sauce. cheese cream Mixed greens with cucumber, tomato, red potato onion, Monterey Jack topped and cheddar cheese. with your choice of grits or O'Brien potatoes and side of fruit salad.

12.95 11.9512.45

choice of bacon or Andouille sausage & seasonal fruit. with your choice of grits or O'Brien potatoes and side of fruit salad.

Bistro Omelettes 12.95 Roasted Beet Salad 13.95 Smoked Salmon Benedict Balsamic marinated and roasted red beets with tomato, red onion, fresh mozzarella, pecans, and seasonal berries poached eggs served over smoked salmon on a toasted bagel with hollandaise sauce, capers and red onion. 11.95 12.45 HamTwo &over Smoked Gouda mixed greens. 28.95 Served with a side of fruit salad and your choice of grits or O'Brien potatoes. Filet Mignon with Grilled Shrimp ham and Gouda Cheese topped with Hollandaise sauce with a toasted English Muffin 12.95 12.9513.75 Shaved Trio of orSaladsChoose any salad. three. Crab Cake Benedict 13.95 and yourCrab choice ofCake grits O'Brien potatoes and fruit 8 oz. tenderloin grilled to your taste. Served with chef mash potato,13.95 asparagus Benedict Oysters Rockefeller Fruit Salad - Honeydew, cantaloupe, grapes, mandarin oranges & & a red wine mushroom sauce. with Salmon or blackened) Two Poached eggs over Blue crabmeat with(grilled peppers, onions, parmesan cheese, onion and panko bread crumbs Two Poached eggs over Blue crabmeat with peppers, onions, parmesan cheese, onion and panko bread crumbs 13.25 11.95 Five Cheese 1/2 Dozen oysters w ith sautéed spinach, onions, bacon & parmesan cheese. pineapple. sautéed and served with remoulade sauce. sautéed and served with remoulade sauce. 26.95 Gouda, Provolone, Cheddar and Jack Cheeses topped with Hollandaise & served with an English Muffin Bistro Strip Sirloin Grilled Mushroom Salad - laced with bleu cheese vinaigrette. 13.458.95 Swiss, Black & Bleu Caesar Salad 16.95 Steak & Caprese Eggs 16.95 & choiceSteak of grits or & O'Brien potatoes and fruit salad. Salad Eggs Benedict 12 oz. New YorkBenedict Strip , pepper crusted & served with a mushroom sherry Roasted Vegetable Salad - Eggplant, zucchini, yellow squash, bell peppers Blackened London Broil over Caesar Salad with hard boiled egg, red onions, tomatoes, crumbled Bleu Cheese & Two poached eggs served over Filet Steak ndasparagus. a toasted English muffin then topped with hollandaise sauce. sauce, chef mash potato and Fresh mozzarella, fresh basil, vine ripe tomato with a balsamic reduction. Two poached eggs served& over Filet Steak nd a toasted English muffin then topped with hollandaise 13.95sauce. Blue Crab, Shrimp croutons. & red Asparagus onions. Served with a side of fruit salad and your choice of grits or O'Brien potatoes. Served with a side of fruit salad and your choice of grits or O'Brien potatoes. 24.95 crabmeat, shrimp & steamed asparagus topped with Hollandaise sauce, servrd with an Black & Bleu Flat IronSalad Steak Shrimp Salad - Baby shrimp, celery, onions in a dill mayonnaise 13.7512.75 Blue Blackened Salmon 12.95 Eggs Florentine Benedict 12.95 Benedict EnglishEggs MuffinFlorentine and choice of grits or O'Brien potatoes and fruit salad. Orleans BBQ Shrimp 8 oz. FlatNew Iron Steak, Cajun seasoned, grilled and topped with Bleu Cheese Blackened Salmon, sliced tomato, red onion, cucumber, pineapple, cheese & pecans mixed greens. Two poached eggs servedShrimp on a toasted English muffin with agoat spinach cream sauce. Served with Jumbo served with athen spicy Cajun cream sauce &over toast points for The "Denver" Two poached eggs served on a toasted muffin thencelery topped with a in spinach cream sauce. Chicken Salad -English Roasted chicken, , onions a cilantro mayonnaise. 12.95Served with sauce. Served with Chef mash potato &topped asparagus. Served with our orange horseradish vinaigrette. a side of fruit salad and your choice of grits or O'Brien potatoes. a side of fruit salad and your choice of grits or O'Brien potatoes. dipping.. Roasted Corn & Blackwith Beantomatoes Salad - Corn, beans, peppers, onions in sauteed peppers, onions, & mushrooms andblack cheddar cheese with a toasted 29.95 12.9510.95 Ham, Southwestern Chicken Salad 13.75 Rack of& Lamb Shrimp Grits Salmon 13.75 a cilantro sauce. Smoked Plate &your Grits EnglishShrimp Muffin and choice of grits or O'Brien potatoes and fruit salad. SixGrilled Lamb lollipops char grilled & served with a demi sauce, chefcorn, mash Tuna Salad - Capers, celery, red onions, and mayonnaise with a hint of chicken breast with southwest spices, mixed greens, balsamic vinaigrette, roasted blackpotato beans Smoked salmonover & 3Cream Cheese onwith a toasted bagel. Served ithegg, capers, 11.95 Bistro Our Orleans BBQ Shrimp Cheese grits served an English muffin and aw fried your style. OurB.L.T. New Orleans BBQlemon Shrimp over 3 Cheese grits served with an English muffin and a fried egg, your style. & New asparagus. guacamole red onions & warm tortillas. juice. vegetable medley, cinnamon apples and a cider reduction.

with Chicken (grilled Two poached eggs servedBrie, over baked smoked salmon on a toasted with hollandaise sauce,Bread. capers and red onion. French and topped wor ithblackened) abagel pecan sauce & French Served with a side of fruit salad and your choice of grits or O'Brien potatoes.

onions and chopped egg.

Soups

12.75 10.95

12.95 11.95 19.95

Pecan Chicken Buttermilk PancakeSalad Combo Cup 4.95 / Bowl 5.95

Pecan crusted breast served overstrips mixed with red onions, mushrooms, craisins, Three buttermilk pancakes two of greens bacon and two eggs anytomatoes, style. Servedmandarin with a oranges Gnocchi Mac -with Mushroom Sherry side ofwith freshyour fruit.choice of dressing.

Salads

Traditional semolina & potato dumpling in a mushroom sherry cheese sauce.

Caesar Salad -with Romaine lettuce tossed withServed our "House made" dressing,Muffin Sm oked bacon, tom ato & fresh spinach Hollandaise sauce. with an English 10.95 croutonsBreakfast and parmesan cheese. Classic Southern and your choice of grits or O'Brien potatoes and fruit salad.

Other Bistro Specialties

Three eggs style" with a toasted English "In muffinHouse" served with your choice of bacon or Andouille sausage, grits* All"any Dressings are made or O'Brien potatoes and fruit salad.

* Bleu Cheese * Balsamic Vinaigrette * Caesar * * GrouperRanch - Baked & Stuffed 21.95 Buttermilk Pancake Combo 1000 Island * Apple Cider Vinaigrette * Honey Mustard * 11.95 *

Grouper stuffed with a shrim p & blue crab dressing baked and topped with hollandaise sauce Orange Horseradish Vinaigrette * Three buttermilk pancakes with two strips of bacon and two eggs any style. Served with a over angel hair pasta & vegetable medley. side of fresh fruit.

Balsamic marinated and roasted beetswith withmarscapone tomato, redmousse onion, fresh mozzarella, pecans, Served and seasonal Blueberry Brioche in crème brulee batterred topped & mixed berry compote'. with aberries Three Cheese Mixed greens Eggplant with cucumber, tomato, mixed choice over of bacon or greens. Andouille sausage & seasonal fruit.red onion, Monterey Jack and cheddar cheese.

angel-hair pasta. choice of bacon or Andouille sausage & seasonal fruit.

Fresh sautéed eggplant topped with marinara sauce, feta, provolone and 12.955.95 Shrimp Lazio Bistro Omelettes Trio of SaladsChoose any three. parmesan cheeses over angel-hair pasta. Caesar Salad Fruit Salad - Honeydew, cantaloupe, grapes, mandarin oranges &

with Chicken (grilled or blackened) Ham & Smoked Gouda pineapple. Fettuccine Alfredo

Classic your choice of prima chicken or Muffin shrimp. Shaved ham Alfredo and Gouda with Cheese topped Hollandaise saucevera, with a toasted English Grilled Mushroom SaladShrimp - laced with bleu cheese vinaigrette. with with Grilled and your choice of grits or O'Brien potatoes and fruit salad.

Five Cheese

19.75 11.95 12.45

Roasted Vegetable Salad - Eggplant, zucchini, yellow squash, bell peppers

with Salmon (grilled or blackened)

& red onions.

11.95

Swiss, Gouda, Provolone,Shrimp Cheddar and Jack Cheeses topped with Hollandaise & served with an English Muffin Salad - Baby shrimp, celery, onions in a dill mayonnaise Black &potatoes Bleu Caesar & choice of grits or O'Brien and fruit salad.Salad

Bistro Omelettes

Other Bistro Specialties

Grouper stuffed with a shrim p & blue crab dressing baked and topped with hollandaise sauce over angel hair pasta & vegetable medley.

Blue Crab, Shrimp & Asparagus croutons.

Gulf Shrim p, Andouille Sausage, m ushroom s, red & green peppers sautéed and tossed with FiveinCheese penne pasta a spicy New Orleans cream sauce.

11.95

Swiss, Gouda,Cakes Provolone, Cheddar and Jack Cheeses topped with Hollandaise & served with13.95 an English Muffin Bistro Crab 13.45 & choice of grits or O'Brien potatoes and fruit salad. 10/2021

13.95 Blue crabmeat, shrimp & steamed asparagus topped with Hollandaise sauce, servrd with an 9.95 Croissant 13.75 Toasted English Muffin and choice of grits or O'Brien potatoes and fruit salad. & black Blue bean pasta with fresh vegetable medley and remoulade sauce. Crab, Shrimp & Asparagus

Corn &asparagus Black Bean Salad -with Corn, Hollandaise black beans, peppers, onions in Blue crabmeat, shrimpRoasted & steamed topped sauce, servrd with an a cilantro sauce. Blackened Salad English Muffin and choice ofSalmon grits or O'Brien potatoes and fruit salad.

Blackened Salmon, sliced tomato, red onion, cucumber, pineapple, goat cheese & pecans12.95 over mixed greens. The "Denver" juice. horseradish vinaigrette. Served withlemon our orange Tuna Salad - Capers, celery, red onions, and mayonnaise with a hint of

Caesar Salad - Romaine lettuce with our made" dressing, Ham, sauteed peppers, onions, & mushrooms withtossed tomatoes and"House cheddar cheese with a toasted croutons andof parmesan cheese. Southwestern Chicken Salad English Muffin and your choice grits or O'Brien potatoes and fruit salad.

Your choice of our "House m ade" chicken, shrim p or tuna salad on a toasted croissant with lettuce 12.95 The "Denver" and tomato.

sauteed peppers, onions, & mushrooms with tomatoes and cheddar cheese9.95 with a toasted or Chicken Salad Melt 12.95 TunaHam, English Muffin and your choice of grits or O'Brien potatoes and fruit salad.

Grilled chicken breast with southwest spices, mixed greens, balsamic vinaigrette, roasted corn, black beans 11.95 Dressings are made "In House" * BistroAll B.L.T. 11.95 grilled.Bistro B.L.T. guacamole red onions & warm tortillas. Ranch * Bleu * Balsamic Vinaigrette * Caesar * Sm oked bacon, tom ato &Cheese fresh spinach with Hollandaise sauce. Served with an*English Muffin Sm oked bacon, tom ato & fresh spinach with Hollandaise sauce. Served with an 11.95 English Muffin Bistro Burger Cape Cobb Salad Island Apple Cider and Vinaigrette *12.75 and your1000 choice of grits or*O'Brien potatoes fruit salad. * Honey Mustard * and your choice of grits or O'Brien potatoes and fruit salad. Half pound Angus beef burger grilled and served with dijonaise, cheddar cheese, OrangeBistro Horseradish Vinaigrette * Other Specialties Other Bistro Specialties

"House m ade" chicken or tuna salad topped with Swiss Cheese between two slices rye bread and

Smoked turkey, bacon, Swiss cheese, tomatoes, hard boiled egg and shrimp salad with your choice of dressing. lettuce, tomato, and red onion on a toasted brioche bun.

21.95

11.95

Three Cheese Eggplant

Fresh sautéed eggplant topped with marinara sauce, feta, provolone and parmesan cheese over angel-hair pasta.

13.95

Shrimp Lazio

Gulf shrim p sautéed with fresh garlic, scallions, m ushroom s & tom atoes in a cream y shrim p sauce topped with parmesan cheese. Served with fettuccini & vegetable medley.

13.95

New Orleans Shrimp & Andouille

Gulf Shrim p, Andouille Sausage, m ushroom s, red & green peppers sautéed and tossed with penne pasta in a spicy New Orleans cream sauce.

13.95

Bistro Crab Cakes

Blue crabmeat with peppers, onions, parmesan cheese & panko bread crumbs sautéed & served over roasted corn & black bean pasta with fresh vegetable medley and remoulade sauce.

9.95

Toasted Croissant

Your choice of our "House m ade" chicken, shrim p or tuna salad on a toasted croissant with lettuce and tomato.

9.95

Tuna or Chicken Salad Melt

"House m ade" chicken or tuna salad topped with Swiss Cheese between two slices rye bread and grilled.

11.95

Bistro Burger Half pound Angus beef burger grilled and served with dijonaise, cheddar cheese, lettuce, tomato, and red onion on a toasted brioche bun.

Revised 10/2021

Gulf shrim p sautéed with fresh garlic, scallions, m ushroom s & tom atoes in a cream y shrim p 12.45 Hamwith & Smoked Gouda sauce topped parmesan cheese. Served with fettuccini & vegetable medley.

ham and Gouda Cheese with Hollandaise sauce with a toasted English Muffin 13.95 Orleans Shrimp & topped Andouille 12.95 NewShaved and your choice of grits or O'Brien potatoes and fruit salad.

13.25

21.95

Grouper - Baked & Stuffed

13.95

Blue crabmeat with peppers, onions, parmesan cheese & panko bread crumbs sautéed & served over roasted corn may increase yourLondon risk ofBroil foodborne illness. Blackened over Caesar chicken, Salad with hard, boiled onions, tomatoes,13.95 crumbled Bleu Cheese & Chicken Salad - Roasted celery onionsegg, in ared cilantro mayonnaise.

Grouper - Baked & Stuffed Pecan Chicken Salad

Bistro B.L.T.

Sm oked bacon, tom ato & fresh spinach with Hollandaise sauce. Served with an English Muffin and your choice of grits or O'Brien potatoes and fruit salad.

12.955.95 ThreeCrème 11.9511.95 Cheese Eggplant 11.95 Brulee Berry French Toast Fresh sautéed eggplant topped with marinara sauce, feta, provolone and parmesan cheese over 18.95 Blueberry Brioche in crème brulee batter topped with marscapone mousse & mixed berry Served withfoods a Consumption of raw orcompote'. undercooked may increase your risk of foodborne illness.

Add grilled chicken for $5.50 Served with sautéed spinach. Roasted Beet Salad Crème Brulee Berry French Toast House Salad

11.95

may increase your risk of foodborne illness.

11.95 12.75

Pecanin crusted mixed with redmousse onions,&tomatoes, mushrooms, mandarin oranges Brioche crèmebreast bruleeserved batter over topped withgreens marscapone mixed berry compote'. craisins, Served with a sauce. BlueberryTwo poached eggs served over ham and a toasted English muffin then topped with hollandaise sauce. Served with your choice of dressing.

Topped withBone pankoPork crumbs and baked. Roasted Double Chop 5.95 13.95 12 oz. Double Bone-in pork chop grilled and served with sweet mash13.95 potato, Caesar Salad Smoked Salmon Benedict Baked Brie

12.95

The "Denver"

Ham, sauteed peppers, onions, & mushrooms with tomatoes and cheddar cheese with a toasted English Muffin and your choice of grits or O'Brien potatoes and fruit salad. 10/2021

Three buttermilk pancakes with two strips of bacon and two eggs any style. Served with a Smoked turkey, bacon, Swiss cheese, tomatoes, hard boiled egg and shrimp salad with your choice of dressing.

Three Smoked eggs "anyturkey, style" with a toasted English muffin served with your choice of bacon Andouille sausage, grits bacon, Swiss cheese, tomatoes, hard boiled egg and shrimp saladorwith your choice of dressing. or O'Brien potatoes and fruit salad.French Onion * Black Bean * De Jour All House Specialties include choice of soup or salad.

22.95

Three FiveCheese Cheese Eggplant

12.95 26.95 13.25

with Shrimp medley and choice of aGrilled Marsala mushroom sauce or a lemon caper16.95 sauce. Steak & Eggs Benedict

Brunch: Sunday: 11 am - 2 pm

French Onion * Black Bean * De Jour Cup 4.95 / Bowl 5.95

Two poached eggs served over Filet nd a toasted English then topped with hollandaise sauce. withSteak Salmon (grilled or muffin blackened) Surf & Turf Served with a side of fruit salad and your choice of grits or O'Brien potatoes.

Traditional semolina & potato dumpling in a mushroom sherry cheese sauce. Shavedwith ham and Gouda Cheese topped with Hollandaise with a toasted English Muffin Add grilled sauce chicken for $5.50 Served sautéed spinach.

23.95

Cup 4.95 / Bowl 5.95 All Land Entrees include choice of soup or salad.

19.95 12.45

Gnocchi - Mushroom Ham &Mac Smoked Gouda Sherry

Gulf Shrimp, Andouille Sausage, mushrooms, red & green bell peppers,

French Onion * Entrees Black Bean * De Jour Land

CapeSouthern Cobb Salad Breakfast Other HouseClassic Specialties

Chicken Marsala / Chicken Piccata Salads

Bistro Omelettes

13.95 5.95 22.95 11.95

Chicken Salad ClassicSouthwestern Southern Breakfast

Salads Eggs & More

11.95

TwoChicken Poached eggs over Blue crabmeat with peppers, onions, parmesan cheese, onion and panko bread crumbs Marsala Piccata with/ Chicken Chicken (grilled or blackened) sautéed and servedbreast with remoulade sauce. Boneless pan sautéed and served with angel-hair pasta, vegetable

13.75 Blackened Salad Shrimp & and Grits sautéed tossed Salmon with penne pasta in a spicy New Orleans cream sauce.13.75

Brunch Menu

Mixed greens withAppetizers cucumber, tomato, red onion, Monterey Jack and cheddar cheese.

Served

Blackened London Broil over Caesar Saladthen withtopped hard boiled red onions, crumbled Bleu Cheese & Two poached eggs served on a toasted English muffin with aegg, spinach cream tomatoes, sauce. Served with Orleans croutons. a sideNew of fruit salad and yourShrimp choice of grits& or Andouille O'Brien potatoes.

Soups

5.95

29.95 11.95

Six Lamb lollipops char grilled & served with a demi sauce, chef mash potato Three buttermilk pancakes with two strips of bacon and two eggs any style. Served with a & asparagus. side of fresh fruit.

4 oz. Petite Filet medallion, fresh sea scallops, and gulf shrimp served with a 12.95 13.45 Blackmarsala & Bleu Caesar mushroom sauce, mashSalad potatoes and sautéed spinach. Eggs Florentine Benedict

O'Brien's Bistro

House Salad

or O'Brien potatoes and fruit salad.

Rack of LambPancake Combo Buttermilk

5.95 13.95 House Crème Brulee Berry French Toast Other Specialties

Caesar Salad Crab Cake Benedict

24.75

Smoked salmon & Cream Cheese on a toasted bagel. Served w ith capers, onions and chopped egg.

Salads

8 oz. Flat Iron Steak, Cajun seasoned, grilled and topped with Bleu Cheese Three eggs "any style" with a toasted English muffin& served with your choice of bacon or Andouille sausage, grits sauce. Served with Chef mash potato asparagus.

Blueberry Brioche in crème brulee batter topped with marscapone mousse & mixed berry compote'. Served with a Two poached eggs served over smoked salmon on a toasted bagel with hollandaise sauce, capers and red onion. Mixed greens with cucumber, tomato, red onion, Monterey Jack and cheddar cheese. choice of bacon or Andouille sausage & seasonal fruit. Served with a side of fruit salad and your choice of grits or O'Brien potatoes. All House Specialties include choice of soup or salad.

Fresh sea scallops, cornmeal crusted and served with a sweet chili sauce, rice 12.75 pilafNew & vegetable Orleansmedley BBQ Shrimp Jumbo Shrimp served with a spicy Cajun cream sauce & toast points22.95 for Shrimp Tuscany dipping.. Gulf Shrimp sautéed with fresh garlic, Dijon mustard, scallions and finished 10.95 Smoked Salmon Plate with white wine. Served over sautéed spinach with rice pilaf.

French Onion * Black Bean * De Jour

Salads with your choice of grits or O'Brien potatoes and side of fruit salad.

24.95 10.95

Black & Bleu Flat Iron Steak Classic Southern Breakfast

All Dressings are made "In House" Cup 4.95 / Bowl 5.95 Ranch * Bleu Cheese Bistro Benedict * Balsamic Vinaigrette * Apple Cider Vinaigrette * Honey Mustard12.45 * Orange

Horseradish 1000 Island Caesar sauce. Two poached eggs served over ham and a toastedVinaigrette English muffin*then topped with*hollandaise

Served with

26.95

sauce, chef mash potato and asparagus. Our New Orleans BBQ Shrimp over 3 Cheese grits served with an English muffin and a fried egg, your style.

FrenchEggs Onion& *More Black Bean * De Jour

13.45 Gnocchi Mac & Cheese 24.95 Rockefeller Traditional semolina & potato dumpling tossed in a rich 3 cheese cream sauce.

balsamic reduction.

a side of fruit salad and your choice of grits or O'Brien potatoes.

Bistro Strip Sirloin 13.75 Shrimp & Grits 12 oz. New York Strip , pepper crusted & served with a mushroom sherry

Fresh mozzarella, basil and vine ripe tomato with a balsamic reduction.

Fresh Gulf Grouper Appetizers crusted with shredded potatoes, pan seared and served with a lemon caper sauce. Served with vegetable medley.

French Brie,&baked and topped w ith a pecan sauce & French Bread. Baked Stuffed

for

8.95

Soups

Caprese Salad

28.95

& aTwo redpoached wineeggs mushroom sauce. served on a toasted English muffin then topped with a spinach cream sauce.

Menu salmonguacamole, &Brunch Cream Cheese on a toasted bagel.cheeses Served w& ithwarm capers,tortillas. corn, Smoked black beans, red onions, mixed onions and chopped egg.

Baked Brie

Two poached eggs served over Filet Steak nd a toasted English muffin then topped with hollandaise sauce. Served with a side of fruit salad and your choice of grits or O'Brien potatoes.

Filet Mignon 12.95 Eggs Florentine 8 oz. tenderloin grilledBenedict to your taste. Served with chef mash potato, asparagus

16.75

dipping..

Sesame Seared Yellow Fin Tuna

Soups

O'Brien's Bistro

24.95

Lyonnaise

vegetable medley, cinnamon apples and a cider reduction.

Southwestern Chicken Salad Smoked Salmon Southwest grilled chickenPlate over mixed greens, balsamic vinaigrette, roasted10.95

Combination of Sea Scallops, Gulf Shrimp & grilled fresh fish laced with lemon beurre blanc sauce. Served over angel hair pasta with vegetable medley.

Grouper - 3 Ways

23.95

Two Poached eggs over Blue crabmeat with peppers, onions, parmesan cheese, onion and panko bread crumbs

sautéed and served with remoulade sauce. Roasted Double Bone Pork Chop 12 oz. Double Bone-in pork chop grilled and served with sweet mash potato, 16.95 Steak & Eggs Benedict

17.75

over mixed greens. Served with yourachoice dressing. Jumbo Shrimp served with spicyof Cajun cream sauce & toast points

24.75

Mixed Seafood Grill

15.95

8.95 16.95

Fresh mozzarella, fresh basil, vine ripe tomato with a balsamic reduction.

19.95

Boneless breast grilled & served with mozzarella cheese, tomatoes, basil,13.95 and a Crab Cake Benedict balsamic reduction with penne pasta and sautéed spinach.

Blackened Salmon Salad 12.75 Blackened Salmon, slicedBBQ tomato, red onion, cucumber, pineapple, goat cheese & pecans New Orleans Shrimp

Almond Crusted and pan sautéed then topped with beurre blanc sauce. Served with vegetable medley and rice pilaf.

13.95

All Benedict Land Entrees include choice of soup or salad. Smoked Salmon

Two poached eggs served over smoked salmon on a toasted bagel with hollandaise sauce, capers and red onion.

Served withCaprese a side of fruit salad and your choice of grits or O'Brien potatoes. Chicken

13.75 5.95

withSalad Shrimp Caprese

12.45

Land Entrees

Two poached eggs served over ham and a toasted English muffin then topped with hollandaise sauce. Served with your choice of grits or O'Brien potatoes and side of fruit salad.

13.95 5.95

Oysters Rockefeller Caesar Salad

24.95

Almond Crusted Mahi Mahi

Fresh mozzarella, fresh basil, vine ripe tomato with a Cornmeal Crusted Sea Scallops

Bistro Benedict

Mixed greens with cucumber, redsauce onion, Monterey French Brie, baked and toppedtomato, w ith a pecan & French Bread.Jack and cheddar cheese.

Mahi Mahi sautéed with a Caribbean Jerk seasoning and topped with pineapple salsa. Served over coconut risotto with fresh steamed asparagus.

22.95

Eggs & More

13.45

Chicken 1/2 Dozenwith oysters w ith sautéed spinach, onions, bacon & parmesan cheese.

13.45

French Brie, baked and topped with a brown butter pecan sauce & French Bread.

4Appetizers pm - 8 pm

Baked Brie House Salad

North Atlantic Salmon, seasoned, grilled and glazed with a mango-plum sauce. Served with rice pilaf & sautéed spinach.

Brunch Menu

Gulf Shrimp sautéed with fresh garlic, Dijon mustard, scallions and finished with white wine. Served over sautéed spinach with rice pilaf.

Traditional semolina & potato dumpling tossed in a rich 3 cheese cream sauce. Salads Topped with panko crumbs and baked.

All Seafood Specialties include choice of soup or salad.

Jumbo Shrimp served with a spicy Cajun cream sauce & toast points for dipping..

Shrimp Tuscany

Cup 4.95 / Bowl 5.95

Gnocchi Mac & Cheese

Mango-Plum Atlantic Salmon

24.75

Cornmeal Crusted Sea Scallops

Soups

Oysters Rockefeller

24.95

Sesame Seared Yellow Fin Tuna

French Brie, baked and topped with a brown butter pecan sauce & French Bread.

Seafood Specialties

Rockefeller

Fresh Gulf Grouper pan sautéed, Rockefeller style, with a lemon butter sauce. Served with rice pilaf & vegetable medley.

Ahi Tuna, avocado, pico de gallo, flour tortilla crostini's, and a balsamic drizzle.

Appetizers

24.95

Fresh Gulf Grouper crusted with shredded potatoes, pan seared and served with a lemon caper sauce. Served with vegetable medley.

Escargot tossed in a pesto cream sauce, parmesan cheese and toasted crostinis.

Ahi Tuna Poke

Lyonnaise

12.95

Grouper - Baked & Stuffed

Lunch Menu ava ilable! Tuesday-F

riday: 11 am - 3 pm

21.95

Grouper stuffed a shrim & blue crab dressing baked topped with hollandaisecraisins, sauce Pecanwith crusted breastpserved over mixed greensConsumption with redand onions, tomatoes, Grouper stuffed a shrim p & blue crab dressing bakedRevised and topped with hollandaise sauce of rawmushrooms, or undercookedmandarin foodsoranges may increase your risk with of foodborne illness. 10/2021 over angel hair pasta vegetable medley. with your & choice of dressing. over angel hair pasta & vegetable medley.

Three Cheese Eggplant Roasted Beet Salad

11.95

12.95

Fresh sautéed eggplant topped and with m arinara sauce, provolone andfresh parm esan cheese overand seasonal berries Balsamic marinated roasted red beets withfeta, tomato, red onion, mozzarella, pecans, angel-hair pasta. over mixed greens.

Shrimp Lazio Trio of Salads- Choose any three.

13.95

Gulf shrim p sautéed with fresh ushroom sgrapes, & tommandarin atoes in oranges a cream&y shrim p Fruitgarlic, Salad -scallions, Honeydew,m cantaloupe, sauce topped with parmesan pineapple. cheese. Served with fettuccini & vegetable medley.

13.95

Grilled Mushroom Salad - laced with bleu cheese vinaigrette.

New Orleans Shrimp & Mushroom Andouille Grilled Salad - laced with bleu cheese vinaigrette.

Roasted Vegetable Salad - Eggplant, zucchini, yellow squash, bell peppers

Gulf Shrim p, Andouille Sausage, m ushroom s, red & green peppers sautéed and tossed with

12.95

Three Cheese Eggplant

11.95

Fresh sautéed eggplant topped with marinara sauce, feta, provolone and parmesan cheese over angel-hair pasta.

Shrimp Lazio

13.95

Gulf shrim p sautéed with fresh garlic, scallions, m ushroom s & tom atoes in a cream y shrim p sauce topped with parmesan cheese. Served with fettuccini & vegetable medley.

New Orleans Shrimp & Andouille

13.95

10/28/21 5:04 PM


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O’Brien’s Bistro is a casual dining restaurant, family owned and operated by David & Lucia Bonifay Greenfield. Their menu features fresh local sourced fish, beef, and vegetables which are delivered daily. They also boast an extensive, value priced wine list, and most recently have added cocktails to the menu.

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All of our dishes are prepared to order with all sauces, salad dressings, and desserts prepared in house from scratch. O’Brien’s Bistro is committed to providing their guests with professional, friendly, attentive service, while maintaining that neighborhood, ”hometown” feel.

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O’Brien’s Bistro has recently been voted in 2021 “Best Locally Owned Restaurant” and “Best Restaurant in the Cordova Area” by VIP Pensacola’s reader’s poll. In addition to dining in the main dining room, O’Brien’s Bistro offers outside patio dining as well as private party accommodations for up to 40 guests. These accommodations are perfect for rehearsal dinners, family reunions, business dinners, or luncheons -offering large screen televisions with HDMI hook-up for business presentations.

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O’Brien’s Bistro is pleased to announce the recent opening of our new “Full Bar” where you can find Ryan Barnes, master mixologist, preparing your favorite cocktails.

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Indoor Dining Cordova Marketplace 4350 Bayou Blvd · Pensacola, FL 850.477.9120 · obriensbistro.net

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Full Bar NOW Open

Outdoor Dining Thanks for voting us Best in Pensacola! Locally Owned Restaurant & Restaurant - Cordova Area

10/28/21 5:04 PM


VIP Pensacola at Gulf Breeze Community Center

Browyn Naylor & Ed McCarthy

Tracey Selogy & Ryan Manack

photos & story by Patti Hall

T Daniel Demchak & Janis Wilson

he Gulf Breeze Area Chamber of Commerce hosted the Taste of Gulf Breeze, a culinary festival at the Gulf Breeze Community Center on Friday, October 1. Ticketholders sampled from dozens of vendors and food trucks, purchased raffle prizes, and were able to vote on their favorite dish of the evening. Congratulations to the winners of our 2021 Golden Spatula Awards. It was a beautiful evening to enjoy the delicious entrants in the competition.

Jay & Melissa Wright

Judges Choice: Best Appetizer: Casino Beach Bar + Grille Best Beverage: 200 South Palafox Best Dessert: Hot Spot BBQ People’s Choice: Best Appetizer: Casino Beach Bar + Grille Best Beverage: 200 South Palafox Best Dessert: Nothing Bundt Cakes Louie & Gina Sanchez

Cheri Hlubeck, Izzy Behnki & Gabi Turner 34

Takelya & Spencer Lang

Jeff & Barbara Rouillier, Pete & Ashley Bailey

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Best New Restaurant!

Andrew McKay, Rick & Teresea Hawthorn

Don’t miss the famous Fin & Fork grouper pontchartrain!

Mary Hambrick, Renee Ellis, Reggie Hambrick & Rett Ellis

April King, Key Griffin & Selina Bryant

FRESH GULF COAST EATS LOCALLY SOURCED FRESH DAILY

“Great S teaks, Seafood and Sushi”

601 East Gregory St. | Pensacola, FL 36502 | 850.786.3675

THANK YOU FOR VOTING US BEST NEW RESTAURANT! Kaden King, Brett Fillingim, Shannon & Clark Secchiari November 2021 | 35

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10/28/21 5:04 PM


A Very Gulf Coast Holiday story by Anna Stockton

A

long the Gulf Coast, we celebrate the holidays a little differently than the rest of the country. We may have tarps on our roof, debris piles still in the neighborhood, and mardi gras beads stuck in our trees but we also have fresh caught seafood, pecans from our own crop, friends who become family in times of need and maybe even a water view or two. Every good meal begins with good starters. The kind where you pour your drink and leisurely visit while you nibble on appetizers. This is a good opportunity to put snacks around the common areas of your house to keep those beloved friends, family and neighbors out of the darn kitchen! ... umm, I mean keep them occupied while you’re putting the final touches on your meal. Candied pecans or assorted spiced nuts in bowls are great little snacks to munch on while catching up. For something more substantial, charcuterie boards using cheeses and meats from local delis are another way to keep your guests happy and satisfied until the big meal. Really impress your guests and add some height to your charcuterie board by placing a footed bowl of pimento cheese spread drizzled with local honey. Yeah, trust me on this one. The main course can go so many ways. If you enjoy tradition, a turkey is the go-to. Whether it be fried or roasted you can’t go wrong with this crowd-pleaser. But just because you go traditional doesn’t mean you can’t put a Gulf Coast spin on it. For instance, oyster dressing combines oysters, cornbead, and other ingredients to create the perfect Gulf Coast side dish. Creamed spinach, macaroni and cheese, and sweet potatoes are also great traditional side dishes but adding maque choux, the Cajun corn and peppers dish, to the mix, kicks it up a notch. And of course, if you don’t have deviled eggs somewhere on your table, you have to go to jail. I’m not sure where I heard that but it’s probably mostly true. If you’re not a holiday meal traditionalist, then seafood is the way to go! Fresh caught fish from the Gulf is always a favorite option. Along with the ever-popular shrimp boil, which brings in Gulf favorites like local shrimp, andouille sausage, corn, and the flavor powerhouse itself, Old Bay Seasoning. Less common options but still beloved along the bayou are oysters and alligator, which can be prepared in ways from grilled, fried or put in a stew. Or you can just go all out with all the above and host a holiday seafood extravaganza! When it comes down to it, holiday meals are all about the dessert. Adults act like they haven’t been staring at the desserts all through dinner and the kids eat just enough of everything else to get the dessert. You can’t go wrong with variations of pecan pies. Bourbon pecan pie just screams Gulf Coast living, as you have a slice and sip on coffee while you discuss how “your mama n them” are doing. Sweet potato pecan pie, which is a traditional sweet potato pie with a pecan pie top layer, will become the new favorite amongst your guests. Of course, pralines fall under the same law regarding deviled eggs mentioned above. I don’t make the rules, I’m just the messenger.

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| VIPPensacola.com

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Oyster Dressing

INGREDIENTS: 12 tbsps (1½ sticks) unsalted butter, divided, plus more for baking dish 1 (8-inch-square) baked and cooled cornbread, preferably on the sweet side 15 slices white or wheat bread, toasted and cooled ½ large white onion, finely chopped 2 celery ribs, finely chopped ½ large green bell pepper, finely chopped ½ cup chicken broth, plus more as needed 2 dozen freshly shucked or jarred oysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor) ¼ cup freshly squeezed lemon juice 1 tbsp hot sauce, preferably Crystal ¼ cup fresh flat-leaf parsley, finely chopped 1 tbsp fresh sage, finely chopped, or 1 teaspoon ground sage 1 ½ tsps truffle salt or sea salt ½ tsp ground white pepper DIRECTIONS: Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish. Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine. In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist. Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes. November 2021 | 37

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10/28/21 5:06 PM


VIP Pensacola at Point Clear Polo Club

Bread & Table Polo Club Event photos & story by Kristina Wright

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he Bread and Table Club held their very first Polo themed event on event on October 17 at the Point Clear Polo Club in Silverhill, Alabama. To complement the Argentinian theme, members were encouraged to dress in the colors of blue and white. Guests were able to see the ponies up-close and meet the players as well. Tickets included private tent set up, Polo match tickets mid field, champagne divot stomp, and catering by Warehouse Bakery in Fairhope. The day’s menu consisted of fresh empanadas, beef and veggie kabobs with chimichurri sauce, homemade tortilla chips with fresh guacamole, cowboy caviar, fried plantains and a melon salad. A few sweet treat surprises also topped off this Argentinian menu. Shirlee and her husband Tom Poulos are B&T members and longtime friends of many in the club. They were both instrumental in bringing this event to the club. Unfortunately, Shirlee passed away several months ago due to complications of Covid. Shelley Black said, “She was one of the most giving persons I have ever known, with a joyful and very loving spirit. We dedicated the champagne stomp to our beautiful friend, as she never turned down a wonderful glass of champagne, especially when sharing it with great friends. Our board of directors has decided to make this event an annual one going forward and we will be naming this in honor of Shirlee.”

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Steph & Tony Sanabria

Cliff & Karen Favereau

Craig & Rene Abel

Steve & Shelley Black

Chris & Genevieve Kurpius

Crystal & Tommy Pitts

Jennifer Belcher, Shelby Hamilton, Andy West, April Davidson & Stacy Keller- Williams

| VIPPensacola.com

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10/28/21 5:06 PM


6TH ANNUAL

5K Run/ Walk NOVEMBER 21, 2021 Benefiting the YMCA of NWFL, Bike Pensacola, and Seville Quarter Wild Turkey Trot To read Brien’s story, visit thelastmile5k.com

WISH TO MAKE A DONATION? Visit our website thelastmile5k. com/donate. The Last Mile, Inc. is a registered 501 (c)(3) charity, allowing your generosity to be tax deductible.

The Last Mile

(850) 910-2393 | thelastmile5k@gmail.com thelastmile5k.com | f /thelastmile5k November 2021 | 39

39 ads last mile, costellos.indd 1

10/28/21 5:07 PM


VIP Pensacola at Blue Wahoos Stadium

14th Annual Pumpkin Patch photos & story by Patti Hall

F

irst City Art Center hosted their 15th annual Pumpkin Patch fundraiser at Blue Wahoos Stadium on October 9. The Pumpkin Patch is the center’s largest annual fundraising event of the year. This is the first year the event was held at the Blue Wahoos Stadium, providing more space for the attendees to browse the many tables of pumpkins. The proceeds from the event support the FCAC, a non-profit center for the arts, which offers workshops, affordable education, summer camps, classes, outreach programs, and more. FCAC’s Pumpkin Patch fundraiser was started at the Belmont Art Center and has become its signature event for Pensacola. The event has grown from 200-300 pumpkins sold to over 4,800 pumpkins last year. Guests had the daunting task of choosing from over 7,000 glass and ceramic pumpkins created by 40 local artists at this year’s event. At the event, you could also purchase pumpkin patch t-shirts, hats, and accessories. This family-oriented event has become a tradition, with people from all over searching for their own unique pumpkin to purchase. Manna Food Pantries partnered with the FCAC to host a food drive during the event. Guests who brought nonperishable items to donate received a free raffle ticket for a chance to win an FCAC Gift basket.

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Heidi & Sadie Minshew

Clare Mattilio & Caitlin Rhea

Aubrey, Erin & Gavin Schneider

Catherine & Gregory Mabry

Leslie Bellamy & Tiffiany Biggs

John Emsing & Chelsea McBurney

| VIPPensacola.com

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Holly Goforth & Jennifer Gaugler

Edie Skillen & Charles Thomas

Angela Harrelson & Dennis Makris

Laura Rinehart & Karen Schaefer

Zoe & Greg Crist

Sharron McMurrain, Linda Langford & Amelia Hoitt

Melissa Branton & Katie Ballard

Brittany Sansing, Megan Chester, Kristen Dixon & Caroline Huff

Jennifer Cabral & Laura Libin

Chelsea Bunch, Orissa Barnhill & Jonathan Bunch November 2021 | 41

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10/28/21 5:08 PM


VIP Pensacola at Marcus Pointe Golf Club

Jeff Rouillier, Drew Ayres, Scott Hoodless & Scott Lee

Doug Rogers & Marty Stanovich

3RD ANNUAL

Golf Ball Classic O photos & story by Kevin L Houghton

Devin Walker & Ellen Bell

ctober 15 was another gorgeous golf day at Marcus Pointe Golf Club, which held the 3rd Annual Golf Ball Classic Tournament. Marty Stanovich of First Tee Gulf Coast and Ildi Hosman and Ashlee Simpson of the Junior Achievement of Northwest Florida put on this exciting event once again. First Tee of Gulf Coast is committed to teaching young people the game of golf and positive youth development through the sport, and Junior Achievement shows young people how money, careers, and business ownership work; both extremely valuable to our community. At 2pm, 60 golfers and volunteers set out for a game of golf including fun challenges along their way. Food and drinks were on-hand provided by sponsors such as Chick-fi l-A, Hot Spot Barbeque, and Bamboo Willie’s, to name a few. Grizzly Axes allowed the players to try their hand at axe throwing and Dynamic Life Chiropractic was also in attendance. Papa Grizz

Monika Milleson & Virginia Youngman 42

Jim Howe, Jamie Cox, Brian Jaenke & Chris Fountain

| VIPPensacola.com

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Robert Binder, James Hosman & Burton Chesterfield

Justin Bloodworth, Jason Bloodworth, Harry Green & Chris Snow

Wayne Hood & Shawn Crooks

Ildi Hosman, Todd Milleson, Jason Krasnosky & Mike Cherven November 2021 | 43

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cooking helpers

KitchenAid Cordless Hand Immersion Blender - $99.99 Wayfair.com

Ninja Food Tendercrisp Air Fyer and Pressure Cooker - $249.00 Walmart.com

OXO Good Grips Little Salad Dressing Shaker - $12.99 The Bodacious Shops BodaciousShops.com

Non-Toxic Cookware Set - $395.00 CarawayHome.com

44 MayWeSuggest_Pcola_Nov21.indd 1

FoodSaver Vacuum Sealer - $129.00 Amazon.com

10/28/21 4:52 PM


‘WE BRING A PERSONAL TOUCH TO A PROFESSIONAL SERVICE’ As a local Husband and Wife Real Estate Team we bring knowledge and expertise to the equation. This is crucial in any Real Estate Transaction. Building lasting relationships is our GOAL.

Thank you for voting us... • Real Estate Professional Female • Real Estate Professional Male

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Thank you,

Gene & Amanda 10/28/21 5:09 PM


VIP Pensacola at Cordova Mall

Chief Eric Randall, Mayor Grover Robinson, Jared Willets, Liko Crump & Commander Andrew Hobbs

M

PensaCan 2021 photos & story by Kristina Wright

embers of the American Institute of Architects (AIA) Florida Northwest partnered with Manna for PensaCan 2021, which was hosted by Cordova Mall - A Simon Mall. PensaCan is a competition where architectural firms create impressive structures made entirely out of full cans of food. All food is then donated to Manna for distribution to hungry neighbors in need in Escambia and Santa Rosa counties, following a week-long display of the structures, posters with images of digital designs, and voting.

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Phillip Rittner & Jamie Marcum

Food structures were built at Cordova Mall in the common area in the Dillard’s wing, and were on display through Friday, October 8. A panel of judges voted on the structures on October 1, in categories such as Best Meal Award, Best Use of Labels Award, and Structural Ingenuity Award. People’s Choice Award votes were also accepted online from October 1-8. Four local architect teams entered the contest this year, including: PRIME AE Group - “CANtopus”, Dalrymple Sallis Architecture - “CanBob CanPants”, Goodwyn Mills Cawood “Canska”, and STOA Architects - “USS Fight Hunger”.

Gretchen Mager & Laura Mager

Ben Kitzel & Steve Jernigan

Katie Ballard & Sondra Massraf

Leah Thornton & Courtney Radcliff

Shadia Jaramillo & Art Perez

| VIPPensacola.com

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Because being born is important. Helping you bring your baby into the world naturally, beautifully, and comfortably.

Katie Ballard, Kerri Smayda & Melissa Branton

Kristen Davin, Dean Dalrymple & Amelia King

Marcial Montoya, Carlos Godinez & Joeey Poitevin

Family Birthing Center Complete Prenatal Care/Birth Packages Nitrous Oxide Well Woman Care • Water Birth • Primary Care for Women Childbirth Education • Newborn Care Classes • Breastfeeding Support

850-361-7250 standanddelivermidwifery.com standanddelivermidwifery@gmail.com | 1302 N 9th Avenue • Pensacola, FL 32503

Ed Shaw, Brook Godinez, Jeannie Gray & John Von Seden

Veteran Owned Business We Accept Tricare

November 2021 | 47

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Holiday Tablescapes A

story by Anna Stockton

lthough decorating your table for the holidays isn’t a sport here in the south, it definitel should e. he masses flock to omegoods, arget, and the monogram mecca itsel o o , to find the latest and greatest in pumpkins, estive platters, sparkl pumpkins, centerpieces, and oh, did mention pumpkins. e take our hosting seriousl and our ta lescapes, well we consider that an art. hat does it take to make the per ect holida ta lescape ell, like an thing, ou have to start with inspiration and ideas. o ou want a coastal holida theme traditional holida theme r ma e ou want to go a it more modern nce ou’ve narrowed this down, do our research and eel ree to check out ideas rom others places like interest are per ect or inspiration. You can take other people’s ideas and put our own spin on them. Your ne t step will e picking a color scheme. hat doesn’t mean ever thing has to e that color, ust that the colors ou use are complementar to each other. o avoid an overl us ta lescape, picking a ew colors that go together is a great wa to simpli this process.

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Next, it’s best to start with a solid foundation, in this case, a tablecloth, while your tablecloth of choice doesn’t have to be solid, a light pattern will be okay -you don’t want to detract from your other decorations. Next, add a runner down the center of your table. This is where you can really start showing your personality, whether it be a plaid, sequined or another fun runner in your color scheme. The next step for your tablescape is the most prominent, the all-important centerpiece. Whether you go with fresh cut flowers or artificial evergreen, candles, floating flora, or a classic cornucopia, this will be your table’s statement piece. You can build on the look of the centerpiece by adding similar style name card holders or other small decorations on the table. For example, if you have a woodsy evergreen centerpiece, use pinecones as your place holders and place red berry garland around the table to create a festive feel. Don’t forget to vary the heights of your table decorations, this creates a more aesthetically pleasing and well-rounded look. Once your centerpiece and other décor is in place, you can add your place settings, glasses and flatware. You don’t have to have fine china and silver to make your table special, all you need is a little inspiration. And don’t forget the kids. Most holiday gatherings have a kids’ table but that doesn’t mean it can’t be special too. Take that boring old folding table and spruce it on up. Use a festive tablecloth and place mats that go with your color scheme. A small centerpiece will round out the stylish yet kid-friendly look. Heavy plastic plates and glasses that look like the real deal will keep the look elegant while still withstanding the enthusiasm of a child or that single twenty something nephew who hasn’t quite moved on up to the adult table yet. November 2021 | 49

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VIP Pensacola at Pensacola State College Milton Campus

Derek & Greyson Nelms

Casie, Annabelle, Gabriella & Dan Burton

Peggy & John Sorokowski

NORTHWEST FORESTRY CONCLAVE

T

photos & story by Patti Hall

he 32nd Annual Northwest Forestry Conclave Lumberjack Festival was hosted by Pensacola State College at the Milton campus on Saturday, October 9. It was a fun-fi lled day enjoyed by all. After being canceled last year, the Lumberjack Festival, which was previously held in the spring, was moved to the fall. The festival features forestry-related competitions, including knife throwing, cross-

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cut sawing, compass and pacing, chop ax throwing, and more. Children’s events included face painting, crafts, coloring activities, educational booths, and outdoor games. Food trucks and vendors rounded out the activities. The Milton Campus Food Pantry collected canned goods and other nonperishable food items to stock their pantry, which helps students in need.

Erik & Lucas Kirkner

Doug & Ryleigh Kurt & Tifany Hanuren

Margo & Dennis Welter

Jane & Garrison Grabowski

Ian Carter, Ian Huesing, Matthew Truetto, Lavchlan Archner, Kentia Travers, Matthew Bontranger, Matthew Kirkner & James Fox

| VIPPensacola.com

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10/29/21 9:52 AM


Visit our New office and SHOWROOM at: 10311 Chemstrand Rd in Pensacola featuring DIY rentals of A/V equipment, Dance Floors, Decorative Rooms Lights, and our new 24 foot Inflatable Outdoor Movie Screen

www.ADJConnection.com www.PensacolaPhotoBooth.com

November 2021 | 51

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10/28/21 5:38 PM


VIP Pensacola at Pensacola Beach Boardwalk

Stacy & Jackson Torres

Keeling, Sarah & Savannah Villar

LeAnne & Ryanne Johnson

Beach -O-Ween photos & story by Patti Hall

T

he 3rd annual Beach-O-Ween, a SPOOKtacular celebration, was held at the Pensacola Beach Boardwalk on October 22. The Santa Rosa Island Authority, Visit Pensacola, the Pensacola Beach Chamber of Commerce, and the Pensacola Beach Boardwalk sponsored the family-friendly event. The event was to showcase businesses and celebrate Halloween with decorated booths and games for all ages. Over 1000 kids enjoyed the bounce house, obstacle course, face painting, fun games, trick or treat candy, and hot dogs. There was a photo booth to ensure that memories were preserved. It was a fun-filled afternoon with many exclaiming “It’s the best day ever!”.

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Almarie, Mario J., Mario, & Eli Stramaglia

Lian, Lena, Conor & Josh Dunn

Bryden, Holly & Jade Edwards

Israel, Dorothy, Gabriel, Ezekiel & Emanuel Moore

Jon, Noah, Lucie, Athea & Anna Lisa Water

Romona Ford & Ella Nolan

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Prevent loss ... Contact the Boss! When buying a home or commercial property, the one thing a buyer should have is peace of mind about the purchase. We ensure our property buyers’ health, safety and any potential major out of pocket expense is covered. At Home Boss Inspection, we take pride in being part of the home buying process because each of our inspectors have been that buyer before. We know what it is like to wonder if we made the right decision and if there will be any unwanted surprises in the purchase. That’s why you want to “Prevent Loss….Contact The Boss”. You will likely need two additional inspections/reports when purchasing in Florida, the Wind Mitigation and 4 Point reports. The Wind Mitigation is a hurricane strength inspection. It is required by the State of Florida every five years and almost always required when purchasing property in order to obtain insurance. It includes the roof, the openings of the home (windows, doors and garage door), what materials were used to attach the roof deck and how far apart they are, and how the roof deck is attached to the walls. The Wind Mitigation is not a pass or fail report, rather an incentive program that offers discounts on insurance when the State’s standards are met for hurricane protection. The 4 Point report is called a 4 Point because it includes the 4 points of the home insurance companies deem to be the highest risk. It includes the roof, the HVAC units, the plumbing system and the electrical system. Any kind of water leak, discovery of solid aluminum wiring to the outlets, age of HVAC or water heater 15 years or older are factors that affect your insurance rate and/or coverage or denial of insurance. When looking at a property to purchase, always look at the “the plate” of the appliances (water heater and AC units) and focus on the serial number. It tells you when the unit was manufactured and what is included on the 4 Pointe inspection report. Go to this site to identity how the manufacture of that unit determines the year it was made. www.building-center.org When you need to make that big property purchase decision, remember “Protect Loss….Contact the Boss!” We love taking great care of our buyers and agents!

REED ROGERS, CPI InterNACHI Certified Professional Inspector®

850-361-8577 | reedrogers.homeboss@gmail.com | www.HomeBossesCambia.com

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Wine Your Way

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he holidays are quickly approaching, so it’s time we crawl out of our hard seltzer and margarita induced summer haze and get our home bars ready for the festivities. With wine being the staple beverage served at holiday gatherings, a good hostess needs to know what wine pairs best with the food being served. Because despite what my friends insist at holiday gatherings, boxed Chardonnay does NOT go with every meal. story by Anna Stockton

The Reds ed wine can often be inti idating to people, yself included. With avors that are described as peppery, co ple , dry, and bitter, it s no wonder so e people shy away fro trying to pair reds with eals. Well, never fear y ustered friends, we have a handy guide to help you navigate your way through the red maze. Merlot-- This will be your blanket holiday dinner wine as it pairs well with roasted and braised dishes like turkey and chicken. Merlot also goes well with lamb, pork, and anything garlic forward. Malbec-- This red pairs best with heavier, rich foods with vibrant colors like tomato-based dishes and vegetarian stews. It also goes well with fattier fish like salmon. f course, if you’re holiday meal has a more unique spread, Malbec has you covered as it goes well with ostrich, bison, and venison. Cabernet Sauvignon-- This wine is as full-bodied and voluptuous as it gets. So of course, it pairs well with equally bold foods such as steak, burgers, ribs, and cheeses. Pinot Noir-- This is the lightest and most versatile red wine. It pairs well with seafood, atbreads, and salads as well as duck and even charcuterie. This is a good wine to always have on hand as it pairs with so many different foods.

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Through the Holiday The Whites White wines are often associated with summertime and are the go-to for happy hour. But you may be surprised to find out how versatile whites actually are. When paired with the right foods, white wine can truly reach its full potential. Chardonnay-- This white is medium to full bodied and often times “oaky”. Grilled seafood, baked chicken, and foods cooked in butter or brown butter sauces as well as pastas with creamy sauces pair well with chardonnay. Muscato-- Fruity and sweet, muscato is first and foremost a dessert wine. Apple pie, ice cream and chocolate desserts pair well with this sweet wine. However, muscato can also be a great complement to strong, bold cheeses as well as Thai and Indian food. Pinot Grigio-- This white wine is light, fresh, and neutral. Therefore, the food you pair it with should be similar. Avoid heavy foods in favor of salads, light chicken, and seafood. This is also a white that’s encouraged to be sipped on with friends and without food, so I guess I’ve been doing it right all along. Rosè-- Contrary to what the ‘Real Housewives” would have you believe as they yell “Rosè all day!”, rosè is actually a versatile wine that’s beginning to be taken seriously at the dinner table. Chicken, salmon, and charcuterie are all great pairings for this ray of sunshine wine, and also contrary to what many think - don’t save it for summertime, rosè all year long is quite appropriate. Sauvignon Blanc-- Dry, crisp, tart, and refreshing, sauvignon blanc is another well-rounded wine. It pairs well with cheeses, vegetables, light fish, pesto, and herb heavy foods.

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VIP Pensacola at Pensacola Title Company

Mae LeRoy & Drew Hurlimann

Dana Hof, Lindsay Rozier, Lindsay Durtschi & Sarah Webb

Cocktail Party Celebration photos & story by Kevin L Houghton

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ensacola Title Company, LLC hosted an open-air cocktail party celebration for their clients, vendors, friends, and family to celebrate two years of business on October 21. It was a fast-paced event full of fun, networking, prizes, and celebrating. Pensacola Title Company opened their doors in December 2019. Attendees at the celebration were greeted by the smiling owners of Pensacola

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Title Company, Fahz and Kelly Moulton, who were so excited and proud to achieve such a level of success after their second year in business. “This event is long overdue,” remarked Kelly T. Moulton, vice president. She continued, “We wanted to give back to our clients and community that have supported us so much since we opened our doors and celebrate our hard-working team that goes above and beyond daily.”

Ellen & Ronnie Couture

Eve & Gene Wilcox

Chip Traynor & Lorraine Brackin

Chad & Katie Anderson

Niecey Glenn, Dave Stout & Dawn Marino

Nicki Dalton & Carrie Carver

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VIP Pensacola at Hilton Pensacola Beach

Roz Leahy

Wanda Mayo & Jon Hill

Paige Cary & Brandi Winkleman

Impact 100 Check Presentations photos & story by Kevin L Houghton

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MPACT 100 Pensacola Bay Area, Inc., held their annual conference meeting at the Hilton Pensacola Beach on October 17. This annual event is to collectively fund significant grants to deserving, charitable initiatives. One million dollars was given away to 11 charitable organizations. The chapter’s President Roz Leahy, VP Kristin Longley and Chairman of the Board, Alicia Ahern brought together the membership to personally congratulate each of the recipients and hand them a check. The mission of IMPACT 100 is accomplished through thousands of volunteer hours of the Board of Directors and its members as well as many generous donations by community partners and sponsorships. The Board of Directors is comprised of 25 volunteers, each serving two-year terms. The idea behind IMPACT 100 involves recruiting at least 100 women to donate $1,000 each and pooling those resources into one big grant for a qualifying nonprofit. In the 18 years since the Pensacola chapter began, this organization of philanthropic women has donated over $13 million to charities throughout the Escambia/Santa Rosa area.

Mitch Robinson & Crystie Baker

Marty Stanovich & Rachel Rudd

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Laura Rae Morette, Diane Swartz, Jenn Bear, Martha Holden & Victoria Mullet

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A whole new you. The holiday party season is upon us — what better way to get ready for the season than laser lipo or face/neck lift? Our Cryion Multimode laser uses red light, ultra sound and cold laser for the best and fastest effects for face lifts, neck lifts and of course, laser lipo body sculpting.

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November 2021 | 59

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Interview with Emalee Bush

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story by Anna Stockton

or almost 70 years, Arc Gateway has served the intellectual and developmentally disabled population of the area. Their services and programs have enabled many residents to achieve their goals that otherwise may not have been possible. From I/ DD children to adults, Arc Gateway has programs to fit everyone’s needs, from group homes to transportation to children’s therapy to the newly opened ARC Café which provides on the job training to their clients. Arc Gateway is truly an asset to the Pensacola area.

Please explain what Arc Gateway is to our readers. The Arc Gateway has been opening doors for children and adults with disabilities since 1954. We are a non-profit agency that originated because of a group of parents who wanted services for their disabled children. Over the years the organization has grown to incorporate a broad array of services for children and adults with a variety of intellectual and developmental disabilities (I/DD). This agency serves more than 1,200 clients both children and adults with I/ DD. The agency works to ensure clients enjoy productive lives and have the support that they need to reach their goals. Through programs that promote choice and independence, a wide array of community-based services are offered across the life span from infancy to the retirement years. Children’s services include early intervention developmental therapy and pediatric physical, occupational, and speech therapy where parents learn strategies to use in their children’s daily routines. For our adult population, in addition to community residential homes, Arc Gateway offers work activities, job training, independent living support, life skills development courses, a transition educational program, and a ‘retirement’ program. Our residential programs include six group homes in the community with transportation and other support for individuals living in their own homes. What impact has Arc had on the community during this past year? Throughout this pandemic, The Arc Gateway has continued to provide vital services to disabled citizens of our county. Whether it is pediatric therapy, adult day programming, or residential assistance, we did not fail to assist any of the clients who needed us during this unprecedented time. What are the future goals of your organization? Our goals for the future are to continue providing life-enhancing opportunities which promote independence and community inclusion, to provide the best possible life experiences for children and adults with I/DD, and to develop innovative ways to help children and adults with I/DD reach their full potential. How did you get involved with Arc Gateway? Living in Pensacola I heard a lot about the amazing work The Arc Gateway does for children and adults with I/DD. I was told about the position opening up by a friend who volunteered here and knew I was looking to move into the nonprofit world. When I was given the opportunity to join the agency it was something I knew I could not pass up. What is the most rewarding part of your involvement with the organization? Our clients encounter adversities every day. Having the opportunity to visit every program, see their smiling faces, and know that our actions are improving their lives is what makes working for this agency so great.

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Marketing and Communications Manager What would you like our readers to know about Arc Gateway? As a nonprofit agency, The Arc Gateway provides essential programs and services that are underfunded and depend on donations, grants, special events, and sales to the public. We operate two retail enterprises that promote our mission and provide on-the-job training for our clients -Store54 located inside West Florida Hospital and Gateway Cafe located inside Studer Community Institute. Can you tell our readers about some events your organizations hosts? We host several events each year. Crab Cake Cook-off, Wreaths of Joy Gala - which will be held virtually this year, and our newest event, Over the Edge. Every event we host benefits our mission to provide the best possible life experiences for children and adults with I/DD. Please tell our readers about the Arc Café and how they can support the cafe? The space was generously donated by Quint and Rishy Studer in March of 2020 and we have been serving up smiles ever since. Gateway Cafe is located in the SCI building downtown. We serve a variety of freshly brewed coffee, delicious breakfast, lunch options, and daily specials. Some of our featured products are Death Wish, the world’s strongest coffee, and a local favorite, Big Jerk Soda. At our #CafeForACause every purchase you make supports The Arc Gateways mission! The Cafe allows us to provide on-the-job training to clients completing the PAL’s program. The Arc Gateway Program for Adult Learning and Support (PALS) is a career certification program that focuses on career exploration, increased independence, and preparation to enter the workforce. PALS is designed for people with I/DD who want to learn new skills and get a job. We are open M-F 7:30am-2:30pm at Studer Community Institute, 220 W. Garden St., Pensacola FL. We post our specials on Facebook and Instagram daily. You can also stop by the Cafe to purchase art made by our very own Arc Artists. 50% of each sale goes directly to the client who made the art piece. Like and follow @ArcGatewayCafe. How can someone get involved with Arc Gateway? There are plenty of ways you can get involved and aid the mission of The Arc Gateway. We recommend calling us to schedule a tour first. You can reach us at 850-434-2638. If you are not able to do a tour and are looking for another way to get involved you can visit: https://arc-gateway.org/getinvolved/. November 2021 | 61

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VIP Pensacola at Bayview Park

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n October 9, over 48 teams combine professionals and other resources supported by thousands needed for the intervention, investigation photos & story by Kristina Wright of spectators competed and prosecution of child abuse cases, all for bragging rights in the 7th under one child-friendly facility. Every year Annual Pensacola Dragon Boat Festival. Led by the Sertoma clubs raise more than $20 million for local rhythmic beat of a drum, teams of 20 synchronized paddlers, community service projects. Through these projects, as well one drummer, and one steerer race 250 meters across Bayou as grants and scholarships, Sertoma clubs return those funds Texar in 42-foot canoes rigged with decorative Chinese to their respective communities, while building life-long dragon heads and tails. The sport brings social groups and friendship. businesses alike down to the water to bond and compete, Proceeds also go to support Junior Achievement of building a stronger sense of “team” with every stroke. Northwest Florida. This organization partners with Northeast Pensacola Sertoma Club, Inc. is a 501(c)(3) businesses and individuals who volunteer their time and non-profit that works to support Gulf Coast Kid’s House, expertise in our local schools. Using a nationally developed a children’s advocacy center serving Pensacola and all of curriculum and hands on experience, they help young people Escambia County. As a children’s advocacy center, they understand the economics of life.

Julia, Jackson & Rusty Pennington

Back: Chris McIntosh & Dr. Craig Henry Front: Greg Litton & Michael Carro

Whitney & Jon Pytynia

Jack Messmore, Craig Cooper, Alex Messmore, Dale Brewer & Jessica Bradley

Mike Kohler & Buzz Roggenbuck

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VIP Pensacola at Pensacola Dragon Boat Festival

Erik Handon, Courtney & Oaklyn Howell

Paul Mattutat & Courtney Young

Scott Bollinger & Aaron Hixon

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Ashlee & Jonnie Simpson, John Fraley

Olevia McNally & Amanda Waddell

Roy & Susan Ridgeway

Dr. Zach Westrick & Dr. Crain Henry

Julie & Alisa Still-Rolin

Rachael Fanara & Mike White

Julie Franklin & Jodi McCown

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VIP Pensacola at C.W. Gemmill Learning Center

White Cane Awareness Day photos & story by Patti Hall

Angela Walden & Jacquita Stokes

Shawn Smith & Kimberly Ball

Elijah Hirst & John Cook

Paul Kaufman, Darryl Goldsmith & Anthony Thompson

Patricia Smith & Pamela Barnes

Brenda Rogers & Sandra Culburn

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he Independence for the Blind hosted a White Cane Awareness Day at the C.W. Gemmill Learning Center on Friday, October 15. White Cane Day is a day to acknowledge and celebrate the abilities of blind or visually impaired persons and learn the importance of the White Cane Law. The law requires vehicles to stop when someone with a white cane or service dog is crossing or attempting to cross the street. Attendees were treated to a lunch of hot dogs and hamburgers, and exhibitors showcased their services for the blind or visually impaired. Raven Holloway, Executive Director of Independence for the Blind, welcomed the guests and thanked the sponsors and exhibitors. Christopher Gold was the guest speaker. The event finished off with a blind walk. During the walk, attendees could wear blindfolds and walk with either a white cane, a guide, or both. Every October, Blindness Awareness Month brings a heightened focus on the blind and visually impaired community and the realities of living without sight. To many blind and visually impaired citizens, the white cane represents independence, freedom, and the ability to fully participate in life. It has also enabled them to live safely, as they travel independently across Florida’s highways and roadways to work, school, and in their communities.

Joan Engel & Raven Holloway

Chelsea Clayton & Sarah Jenkins

David Beckham & Rhonda Dorfman

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November 2021 | 67

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NOVEMBER 5 - 7 Great Gulf Coast Arts Festival Seville Square Friday & Saturday 9:00am – 5:00pm Sunday 9:00am – 4:00pm The Great Gulf Coast Arts Festival is one of the bestregarded, most popular arts festivals in the United States. The three-day, juried art show draws more than 200 of the nation’s best painters, potters, sculptors, jewelers, graphic artists, craftsmen and other artists. To learn more about the festival visit GGAF.org.

NOVEMBER 7 Brunchfest Seville Quarter Downtown Pensacola 11:00am - 2:00pm

NOVEMBER 13

Come down to Seville Quarter for the first ever Brunchfest. Sample brunch favorite while supporting a good cause, The Boys and Girls Club of the Emerald Coast.

Holiday Craft & Vendor Fair followed by Flicks on the Field

To find out more visit emeraldcoastbgc.org.

NOVEMBER 20 Innerarity Point Park 5828 Cruzat Road | Pensacola 12:00 – 5:00pm shopping | 5:00pm Flicks on the Field Kick-off the holiday shopping season on “Shop Local Saturday” by browsing the vendor booths at the Perdido Area Community Craft & Vendor Fair followed by a special holiday Flicks on the Field outdoor movie night. For more info go to PerdidoChamber.com.

Pancakes with Santa and Holiday Market Gulf Coast Kids House 3401 N. 12th Avenue 8:00am – 12:00pm Come get your pancakes and professional pictures with Santa and do some holiday shopping while you’re at it. Cordova Rotary Club hosts this event to benefit the Gulf Coast Kid’s House. Visit GulfCoastKidsHouse.org.

NOVEMBER 26 - 28

NOVEMBER 28

Festival of Trees

Pensacola Symphony presents: Home for the Holidays featuring Ashley Brown

Museum of Commerce 201 Zaragoza Street | Pensacola Daily Trees and wreaths, decorated by local designers, will be on display throughout the museum’s turn-of-the-century street scene and available for purchase through online auction bidding. Admission is free. The WSRE Festival of Trees has been scheduled in conjunction with the kickoff of Pensacola Winterfest and will be located next to the Cajun Christmas performance in Historic Pensacola Village. For sponsorship information or to inquire about contributing a tree or wreath design, contact Tracie Hodson at 850-484-1246.

Saenger Theatre 118 S. Palafox Place, Pensacola 3:00 – 5:00pm It’s the most wonderful time of the year! Join the festivities as we celebrate the return of Broadway sensation and Gulf Breeze-native Ashley Brown for this special holiday concert. With traditional favorites and holiday hits, and a special appearance by the Pensacola Children’s Chorus, it will be a joyful occasion for all to share. Visit PensacolaSymphony.com to purchase tickets and see upcoming events.

Visit VIPPensacola.com for more events! 68

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VIP Pensacola at Inspired Closets

Matt Uhl & Kate Waldo Jones

Carl Seymour & Joe Selogy

David & Carri Keigley

Grand Opening photos & story by Patti Hall

Bob & Cindy Minor

David & Carri Keigley

Kim Foster & Dawn Grace 70

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nspired Closets of Pensacola hosted a grand opening celebration on Tuesday, October 12. A large crowd gathered to celebrate the occasion with the Inspired Closets team. Delicious food was provided by Ryan Hayes, owner of the food truck, The Meat Candy. Guests mingled under the tent with an open bar while Bones Theriot entertained the crowd. The showrooms have nine vignettes: a boutique woman’s closet, his & hers walk-in closet, reach-in closet, pantry, laundry room, office space with a murphy bed, wallmounted men’s wardrobe, entryway, garage system, and a conference room containing a beverage center. Attendees had the opportunity to view the vignettes, with all colors, hardware, and style options Inspired Closets offers. Guests were invited to compete in a scavenger hunt, so their name could be put into a drawing to win the grand prize, a $10,000 closet. The scavenger hunt was created to spark interest in all design aspects within the nine vignettes. The Inspired Closets showroom is open to the public Monday – Thursday, 9:00 am – 4:00 pm or by appointment.

Curtis Black & Stevie Welch

Genna Anderson, Mark Van Wagenen & Tracy Selogy

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VIP Pensacola at Seville Quarter

T photos & story by Kristina Wright

Gwendolen, Gwenivere, Bianca & Carlos Villegas

he Pensacola Running of the Bulls is modeled after the world-famous Festival of San Fermín in Pamplona, Spain. This nine-day celebration is fi lled with feasts, dancing, bullfighting, and the encierro, the ritual of releasing bulls into the streets to chase partygoers traditionally dressed in white and red. In order to maintain the thrilling spirit of the Pamplona bull-run without the hazard of live animals, the Pensacola Running of the Bulls features special guest “bulls” provided by regional Roller Derby leagues, including Pensacola Roller Gurlz, and the Tallahassee Roller Girls. Runners beware, the menacing derby bulls were equipped with roller skates, horns, and plastic toy bats. This year, due to Covid the event was rescheduled for October 2, instead of its usual July date. Many festive costumes were seen, and awards were given out in many categories. Each award was presented and followed by a shot. The Running of the Bulls is the main fundraiser locally for the USO Northwest Florida. The mission of the USO is to strengthen America’s military service members by keeping them connected to family, home, and country, throughout their service to the nation. USO Northwest Florida has five centers and serves fifteen bases in our area. Last year, more than 220,000 military members were served in local USO centers and another 190,000 through outreach programs. This would not be possible without fundraising events like Running of the Bulls.

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Jacob Brown, Will Turner & Linda Brown

Chris Taylor, Tracy Johnson & Craig Schafer

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COMFORT FOOD IN THE HEART OF PENSACOLA

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Tom & Elizabeth Ware, Matthew Anderson

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I AM PENSACOLA

Cheri Hlubek

What is your hometown and how did you end up in Pensacola? I am a native! I was born in Pensacola at the old Sacred Heart Hospital in East Hill. Over the years, I have lived a few other places but I always been drawn back to Pensacola. There is no other place like it. Tell us what you do? I am one of the owners of Hot Spot BBQ. I supervise the catering side at Hot Spot BBQ where I am committed to adding my special touch of Southern charm. I am so proud that Hot Spot BBQ has won Best on the Coast for 9 years in a row and for 5 years we were named Best in Pensacola. Formerly, I worked in the beauty industry so I always like to say I went from Beauty to BBQ. What are some of your favorite things about Pensacola? Of course, our beautiful beaches, the friendly atmosphere and the Southern hospitality are collectively what makes this such a great place to live. There is a plethora of non-profit and military causes in the Pensacola area where I immerse myself by giving back, contributing time and resources, as I have been blessed and am able to do so. Three words that best describe you. Charismatic, Caring, Service-Minded Favorite place to go out? I love eating local - Calverts, Wine Bar, Jo’s as Always, and Bonnelli’s are always some of my go-to places for dining. I love all of the outdoor events that Pensacola offers, especially the Great Gulf Coast Arts Festival and the Blue Angels Air Show.

photo by Kristina Wright

What is one thing thay you do not go a day without? I am so thankful for many things, but every single day, I spend time thanking the LORD for HIS wonderful blessings in my life which always include my grandson, Tucker Bair, and my wonderful husband, Jim - my “GEM.” Finish this statement, I AM PENSACOLA because… I love my hometown and I enjoy helping promote it and connect people to cultivate small business and development. I am proud of our city and I rejoice at the many opportunities that exist to help others make their lives better and our community a better place for everyone who lives or travels here.

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