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Fall Food and

Fun in Pensacola

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LIFESTYLE LETTER

A TASTE OF SOMETHING MORE

October 2026 PUBLISHER

Suzanne Pope | suzanne.pope@citylifestyle.com E D I TO R

As I write this letter, I am somewhere at sea aboard a Disney cruise, where I have spent the past several days doing something I love: gathering around tables, discovering new flavors, and sharing meals with people I love. One evening, Eugene and I dined at Enchanté, an intimate French restaurant inspired by Beauty and the Beast and created by Chef Arnaud Lallement, whose restaurant near Reims, France, has earned three Michelin stars. It was definitely a splurge, but it was also one of those rare dining experiences we will remember long after returning home. Every course arrived like a small work of art. The service was thoughtful, the wine was carefully chosen, and the evening unfolded slowly something we do not allow ourselves to experience often enough. It reminded me that an exceptional meal is never only about what is placed on the plate. It is about anticipation. It is about the hands that prepared it. It is about where the ingredients came from, the story behind the recipe, and the people sitting across the table from us. That is what I love about this Food & Drink issue. Here in Pensacola, we may be thousands of miles from the Champagne region of France, but we understand the power of gathering around a table. Our food tells the story of who we are: coastal, Southern, creative, welcoming and increasingly adventurous. It begins with the farmers who tend our land, continues through the chefs, bakers, makers and restaurant owners who bring their ideas to life, and ends with the people who gather to enjoy it. Some memorable meals are served beneath chandeliers at sea. Others arrive in a paper bag, are pulled from a family recipe box or begin with produce gathered from a local farm. The price is not what gives a meal its meaning. What matters is the care behind it and the memory it leaves with us. This issue celebrates the people creating those memories throughout our community. I hope it inspires you to try somewhere new, revisit an old favorite, and, most importantly, make time to gather around the table. Because the best food is never simply consumed. It is shared. Warmly, SUZANNE POPE, PUBLISHER @ P E N SAC O L AC I T Y L I F E S T Y L E

Will Estell | will.estell@citylifestyle.com P U B L I CAT I O N D I R E C TO R

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Arielle Alston | arielle.alston@citylifestyle.com STAF F P H OTO G R AP H E R

Addie Dalton | addiesjphoto@gmail.com CONTRIBUTING WRITERS

Suzanne Pope, Will Estell, Jaqua DeFries, Alyssa Lavy, Patrick Rollins, Mel Boban C O N T R I B U T I N G P H OTO G R AP H E R S

Janie Jones, Madison Drinnen, Patrick Rollins, Crystal Wiggins

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

26 Featured

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

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FROM FIELDS TO PENSACOLA TABLES

Meet the farmers, growers and makers bringing Northwest Florida’s freshest flavors directly to our tables

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The 2027 GMC Sierra 1500 Brings Luxury, Power and More Tech

On the Cover From local farms and seasonal recipes to thoughtfully selected wines and a Florida inspired cocktail, our Food & Drink Issue celebrates the flavors and shared tables that bring Pensacola together. Photography: Paul Versluis

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Quality Cuts. Local Service. Exceptional Flavor. Locally owned and operated, Costello’s Butcher Shop offers quality meats, deli favorites, fine wines and cheeses, all served with friendly, knowledgeable service. Whether you’re planning a weeknight dinner, hosting a gathering or building the perfect charcuterie board, you’ll find everything you need in one neighborhood shop.

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Deli Meats & Cheeses

Fine Wine Selection

Stop by Costello’s and bring home something delicious today! (850) 741-2823 8190 W Fairfield Dr, Pensacola, Florida 32506 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/P EN SAC O L A F L

OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

Holland Farms Serving the Pensacola area since 1985, this local go-to offers fresh farm-totable produce on land that has been in the Holland Family for over 100 years. Owners Bruce and Diane continue this family legacy alongside their children and grandchildren. This season, stop by for a day of family fun featuring a pumpkin patch, train rides, corn mazes, and more. 2055 Homer Holland Rd, Milton Photography by Madison Drinnen

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East Hill Wine Bar & Bottle Shop While you might recognize their Palafox location, The Wine Bar is proud to mark 15 years as a cherished staple in Pensacola. Whether you drop by East Hill Wine Bar for a delicious bite or visit the Bottle Shop for their Wednesday wine tastings, there is truly something for everyone to enjoy. 2704 N 12th Ave, Pensacola Photography by Madison Drinnen

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GET INSPIRED Wild Honey Frozen Yogurt Over the years, Wild Honey has become a sweet staple in the Pensacola community—a welcoming local hub where students and families gather to catch up over customized frozen yogurt. With its inviting atmosphere and treats crafted just to your taste, it remains a beloved neighborhood favorite worth returning to again and again. 1741 E 9 Mile Rd Ste 3, Pensacola

E AT & D R I N K SHOP LOCAL

Photography by Madison Drinnen

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FROM OUR FIELDS TO THE PENSACOLA TABLE Bailey's Produce & Nursery

Meet the farmers, growers and makers bringing Northwest Florida’s freshest flavors directly to our tables ARTICLE BY SUZANNE POPE

M UST SE E | FO O D + BEVE RAGE

MORE THAN A MEAL

Pensacola is known for sugar-white beaches, sparkling water and seafood pulled fresh from the Gulf. But travel north, where city streets become country roads, and another part of our story begins to unfold. Here, the landscape is measured not by tides, but by planting seasons, afternoon rain and the quiet promise of the next harvest. Long before we choose a tomato at the market or gather around a beautifully set table, someone has prepared the soil, planted the seed and trusted nature to do her part. Agriculture remains an important, though sometimes unseen, part of life in Northwest Florida. More than 30,000 acres in Escambia County are devoted to farming. Cotton, peanuts, corn, soybeans and grains grow alongside the grass and hay needed for livestock. On smaller farms, growers tend vegetables, herbs, berries and flowers that eventually find their way into local markets, restaurant kitchens and family meals. At Maeday Farm, that journey is personal. Steven and his wife started the farm in 2018 and have been growing for the Pensacola area ever since. “Our goal is to grow the highest-quality and freshest produce in a way that’s sustainable and healthy for our land, our customers and our family,” Steven says. Across four acres, they grow more than 50 varieties representing 30 different crops, using organic methods

that include biologically based pesticides and fertilizers, organic seeds and cover crops. Their harvest moves with the seasons— from lettuce, carrots and radishes to tomatoes, peppers, cucumbers and melons. They are also drawn to heirloom and hard-tofind varieties, the vegetables that invite curiosity before they ever reach the plate. Through Maeday Farm’s spring and summer Community Supported Agriculture program, customers receive weekly vegetable shares. But what they are really receiving is a relationship with the people and land behind their food. Then there is Holland Farms in Milton, where farming is more than a business it is a family legacy. Bruce Holland began farming while still in high school during the early 1970s. In 1985, he and his wife, Diane, expanded into produce and green peanuts. Today, their children and grandchildren help carry that legacy forward on land held by the Holland family for more than a century. At Holland Farms, visitors can purchase farm-grown peanuts, seasonal produce and farm-raised beef while families experience pumpkins, flowers and farm traditions together each fall in Milton. Every farm follows its own rhythm. There are seasons of abundance and harvests changed by heat or rain. That uncertainty is part of what makes locally grown food meaningful. When we choose it, we receive more than freshness. We become part of the story—honoring the hands, heritage and hope behind every harvest. CONTINUED >

Holland Farms

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/P EN SAC O L A F L

FRESH FROM THE FARM

Holland Farms in Milton sells peanuts, produce and farm-raised beef to the public. Its current summer store hours are Monday through Saturday from 9 a.m. to 6 p.m. Maeday Farm connects customers with organically grown vegetables through spring and summer CSA shares. Visit maedayfarm.com for details. Blue Basket Farms and The Strawberry Farm are seasonal destinations, so check websites or social pages for opening dates, field conditions and crop availability before visiting.

GATHERED AT THE MARKET

Palafox Market brings farmers, bakers, food producers and makers to downtown Pensacola every Saturday from 9 a.m. to 2 p.m., rain or shine. The market operates at both Martin Luther King Jr. Plaza and Plaza Ferdinand, and vendors change weekly. The Farm sources as much produce as possible from local farmers and carries honey and handmade goods. Published hours are Thursday through Saturday from 9 a.m. to 5 p.m. and Sunday from 10 a.m. to 5 p.m. Bailey’s Produce & Nursery is a year-round market carrying products from more than 40 local vendors alongside produce, pantry items and plants.

Bailey's Produce & Nursery

Costello's Butcher Shop

“When we choose local food, we nourish more than our families—we help preserve people, land, and traditions behind it.” BUILD A GULF COAST BOARD

Begin with seasonal fruit, vegetables and herbs. Add fresh bread, local honey or preserves, then visit Costello’s Butcher Shop for imported Italian prosciutto, exceptional cheeses, pasta and sauces. It is the kind of stop that can turn a market basket into a generous table. Finish with a drink reflecting the region. Family-owned Rollins Distillery in Gulf Breeze produces spirits for cocktails, sipping or serving over ice. Combining berries, herbs, citrus and a Northwest Florida spirit can turn the day’s market finds into a gathering. Availability changes quickly, especially at farms. Confirm hours and harvest conditions before visiting, then allow the season itself to choose the menu at home.

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Moving Business Forward. At HHM, we’re more than accountants. We’re trusted business advisors. This means we provide proactive solutions and ideas to help you build sustainable growth through every season and situation you face. Discover more reasons HHM is the right partner for you at HHMCPAS.COM.

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients: • • • •

• • • • • • • •

2 ½ C rolled oats 1 C pumpkin seeds, hulled ½ C unsalted walnuts, chopped 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) 1 Tbsp water 2 Tbsp avocado oil or vegetable oil ½ C pure maple syrup, divided into 2- ¼ C servings 2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients: • • • • •

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

¾ C plain Greek yogurt of choice ¼ C canned pumpkin puree ¼ tsp cinnamon ¼ tsp pure vanilla extract 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed.

Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairyfree and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

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Taste the Yacht Club Life

From the first bite to the final toast, we take care of every detail. All food and beverage services are thoughtfully managed in-house, making your experience seamless and stress-free from start to finish. Whether you're planning an intimate gathering, a grand celebration, or simply enjoying time at the Club, let us handle the details while you relax, indulge, and enjoy.

Let us take care of every detail. From personalized menus to perfectly poured drinks, our team is here to make your next celebration effortless. 850-433-8804 • pensacolayachtclub.org

A Fall Cocktail FOR THE FLORIDA COAST ARTICLE AND PHOTOGRAPHY BY PATRICK ROLLINS, ROLLINS DISTILLERY

NOTES:

Tik i Fl or i d a-Fall cockt a il

Esprit de Krewe Spiced Rum is not like any other spiced rum you may know on the market. It is macerated with 11 real and genuine botanicals and shows up brilliantly in a cocktail. It is designed to be boldly spicy and marvelously complex.

INGREDIENTS: • • • • • • • •

2oz - Esprit de Krewe Spiced Rum 0.5oz - Triple Sec 1oz - Reàl Pumkin Puree 1.5oz - Orange Juice (Fresh Squeezed) 0.75oz - Lemon Juice (Fresh Squeezed) 0.5oz - Fever Tree Ginger ALE 2 dashes Angostura Orange Bitters 2 dashes Angostura Aromatic Bitters

P a t r i c k Ro l l i n s C o fo u n d e d G u l f B r e e z e’s Ro l l i n s D i s t i l l e r y, C r a f t i n g E s p i r i t d e K r e we R u m a n d Vo d k a F r o m 10 0 % F l o r i d a M o l a s s e s

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

If you know Florida, then you would know that the weather is nowhere near fireplace-cuddling-cold in October. Our fall, or autumn as some may call it, is comparable to rest of the country’s late-summer. You’re more than likely to find our toes in the sand and a tasty drink in our hands than to be cupping hot toddies in a knit-sweater. This thoughtfully designed beverage is just that: an ode to the autumn breeze blowing off the beautiful emerald waters of the gulf coast; whispering of tropical nights past and pleasantly mild winters to come. Yes, while this cocktail features pumpkin and spice, its taste does not evoke Ugg Boots and Pumpkin Spice Lattes. NAY! As you partake in this tastefully-Tiki Florida-Fall cocktail the fresh citrus is front and forward, present and brightly on your palate, slowly giving way to the warming spices and earthy pumpkin on the back. This is not a tart cocktail, but a well-balanced cocktail. Like autumn, it delicately blends the flavors of summer with the flavors of winter, and at its core is a Spiced Rum distilled right here in Gulf Breeze making it Florida through-and-through. So here is to the pleasant Autumn Breeze of the Pensacola Coast, where sweater-weather consist of flip-flops, shorts, and maybe a thin-and-airy jumper (pull-over).

GARNISH: • • • •

Sprinkle of ground cinnamon (fresh is best) A grate of nutmeg (ground nutmeg can work) Pineapple frond 2 Luxardo Cherries (or any other quality cocktail cherry will work) • Orange Wheel • Lemon Wheel

TO MAKE: 1. Add all ingredients to a cocktail shaker 2. Add ice and shake well (until shaker is frosty) 3. Strain into 14-16oz Cocktail glass filled about 2/3 with ice 4. Top with ice (Optional: top with a little more ginger ale [in addition to the ice] and give a gentle stir) 5. Garnish 6. Enjoy! @rollinsdistillery https://rollinsdistillery.com/

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smart

SWEETS The beginning of the year is packed with inspiration and motivation to get back on track after a sweet-filled holiday season. It can feel extreme, and it also can be depleting to cut oneself off from everything indulgent after weeks of eating favorite sweet and savory recipes. For sugar lovers who believe going cold-turkey feels intimidating or overwhelming, nutrition-packed desserts are a great way to stick to healthy food goals without the guilt.

Nutrient-Rich Dessert To The Rescue ARTICLE BY MEL BOBAN

EAT R IGH T | FO O D + BEVE RAGE

Combine: • 1 cup wheat flour • 2 cups cooked quinoa, cooled • 2 cups oats • 2/3 cup of your choice of chopped nuts • 1 teaspoon cinnamon • 1 teaspoon baking soda • 2 tablespoons chia seeds • 2/3 cup raisins • Optional: chocolate chips as desired • Optional: add additional seeds or nuts on hand such as pumpkin seeds, sunflower seeds, etc. Notes: Boil quinoa at a 2:1 water to rice ratio. For estimating, 1/3 cup of uncooked quinoa yields 1 cup cooked quinoa. Add this mixture slowly to combine: • 2 eggs • 2/3 cup peanut butter, almond butter or sunflower butter • 1/2 cup honey • 1 banana • 1 teaspoon vanilla Bake at 375 degrees for 20 minutes, or until when the edges get golden brown. Bake in a 9x13-inch glass dish. After they cool, slice and enjoy. Keep them covered to maintain freshness.

Quinoa BREAKFAST Bars

This recipe is a classic favorite. If you cut the bars into 16 pieces, they are around 270 calories each. They are very filling, packed with healthy goodies and taste, oh so delicious. If you can’t finish them yourself (it makes a lot!), bring samples along to your next workout class to share the love. Your accountability group will be asking you for the recipe! These come in handy for a quick breakfast on-the-go or an afternoon snack. You’ll want to taste these out of the oven once they cool a bit... simply scrumptious.

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/P EN SAC O L A F L

1. Cut a banana into 8-10 small slices, around 1/2 inch each. 2. Spread 1/2 tablespoon of peanut butter (or your choice of nut butter) on each banana slice. 3. Drizzle a small amount of melted chocolate chips or caramel over each bite. 4. Freeze for 15-20 minutes and enjoy! Pro tip: A dash of sea salt flakes on top of these can be *chef’s kiss.* These are great to keep on hand in the freezer all weeklong. Once they set, add them to a closed container to keep the bananas from browning.

Late night snack cravings are real! When finding yourself rooting through the cabinets for a sweet fix, these protein cookie dough bites are a great way to curb temptation. This recipe yields around 20 small bites, which can be cut into small squares or rolled into dough balls. Each bite is around 105 calories. If you find the dough is a little too dry, add a dash of milk as needed. Ingredients • 1/4 cup milk • 1/2 cup vanilla protein powder • 1/4 cup maple syrup • 1/4 cup peanut butter (or alternate nut or sunflower butter) • 1 cup almond flour • 1 teaspoon vanilla • Chocolate chips as desired Pro tip: Use mini chocolate chips and for a dash of savory add sea salt flakes on top. Once combined, store the bites in the refrigerator in a covered container to keep them moist.

EAT R IGH T | FO O D + BEVE RAGE

Protein COOKIE DOUGH Bites

Frozen PEANUT BUTTER Bites

Danger ahead: this snack is amazing. It’s the easiest of the bunch and also satisfies a sweet tooth craving. This can be whipped together in just 5 minutes and makes just a small amount. Feel free to take creative liberty here with your amounts, but if you make it to this recipe, they are around 90 calories per bite.

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WHY INVESTING IN WINE IS BOTH A PASSION AND A PATH TO WEALTH ARTICLE BY JAQUA DEFRIES

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In a world where traditional investments dominate headlines, an increasingly sophisticated group of investors is quietly building wealth through something far more sensory: fine wine. Once viewed as the domain of collectors and connoisseurs, wine investing has evolved into a legitimate alternative asset class, blending lifestyle pleasure with long-term financial strategy. For those willing to learn its nuances, investing in wine offers a rare opportunity to enjoy both the journey and the return. It may not be Bitcoin or stock in your favorite tech giant, but at least you can hold a fine bottle of wine in your hand. The Appeal of Wine as an Asset Unlike most investments, wine engages all five senses. It can be admired, shared, celebrated, and, when the time is right, sold. Fine wine is inherently limited, so each vintage represents a fixed supply that diminishes as bottles are consumed. Drink it and you’re literally creating a more rare product. How about that logic? This natural scarcity, combined with global demand is what drives long-term investment value. Top-tier wines from regions such as Bordeaux, Burgundy, Napa Valley, and Piedmont have shown consistent appreciation over decades. In some cases, rare bottles have outperformed traditional financial markets, especially during periods of economic uncertainty. When equities fluctuate and currencies weaken, tangible luxury assets like wine, watches, and classic cars often retain their allure.

Beyond returns, wine investing appeals to those who value heritage, history and storytelling. Each different bottle represents winemaking philosophy, climate conditions, and even a regional tradition. For many investors, that narrative is as rewarding as the profit. Most wine investors begin as enthusiasts. They taste widely, read extensively, and learn to recognize quality long before they buy for profit. This foundation is crucial. While financial platforms and indices now track wine performance, intuition and experience remain invaluable. Viewing wine first as a hobby protects investors from shortterm thinking. If a bottle fails to appreciate as expected, it can still be enjoyed at the dinner table. This dual-purpose nature makes wine uniquely forgiving compared to purely financial instruments. Collectors who immerse themselves in tastings, vineyard visits, and auctions develop a refined sense of value that no algorithm can replicate. Over time, this knowledge becomes their most valuable asset. Not every bottle belongs in an investment portfolio, as investment-grade” wines typically share these traits: • Proven Producers: Established estates with long track records • Limited Production: Scarcity drives demand • Critical Acclaim: High scores and media attention increase visibility • Strong Provenance: Documented storage and ownership history • Global Demand: Especially in Europe, Asia, and North America CONTINUED >

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Wines from celebrated vintages and iconic producers command premiums because buyers trust their longevity. In the wine world reputation matters in a huge way! Proper storage is perhaps the most overlooked aspect of wine investing and the most critical. Heat, light, and vibration can destroy a bottle’s value. Serious investors rely on professional storage facilities that maintain precise temperature and humidity. A perfectly chosen bottle stored improperly may become worthless. Conversely, a well-kept collection gains credibility and liquidity. Many buyers today will not consider a purchase without verified storage records. Most investors enter the market through reputable merchants, auction houses, or specialized platforms. Primary market purchases (buying wines right when they are released) often offer the best entry prices. Secondary markets provide access to mature, proven bottles, but at higher costs. As wine is generally a long-term investment, holding periods of five to twenty years are common. Then selling often occurs by auctions, private brokers, or digital marketplaces. Despite its glamour, wine investing is not without risk. Market tastes shift, and economic downturns often affect luxury spending. Additionally, counterfeit bottles remain an ongoing concern. Liquidity, while improving, is still lower than traditional assets. But…you can always drink it! Beyond balance sheets, wine investing offers something rare: cultural capital. Collectors become part of a global community of sommeliers, winemakers, and enthusiasts, and gain access to exclusive tastings, private cellars, and historic estates. Sharing a perfectly matured bottle with friends or clients carries social value that no spreadsheet can measure. A thoughtfully curated wine collection can open doors. This sort of cultural dividend is part of what makes wine so compelling. It enriches relationships while building wealth. In an era dominated by digital assets, wine is still profoundly human. It connects friends and generations through shared appreciation. For those willing to study the craft, respect the risks, and savor the process, wine investing is not merely about building wealth. It is about cultivating a life well lived… One exceptional bottle at a time.

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A New Benchmark: The 2027 GMC Sierra 1500 Brings Luxury, Power and More Tech If you know anything about the evolution of the full-size pickup truck, you know that today’s buyer expects serious capability, luxury car comfort, impressive technology, and enough style to look equally at home pulling a 32-foot center console, hauling building materials to a jobsite or parked downtown at your favorite Pensacola restaurant. For 2027, GMC appears determined to deliver it all with the redesigned Sierra 1500. This newest rendition isn’t simply another grille-and-headlight refresh, however. The 2027 Sierra begins an entirely new generation, featuring reimagined styling, an all new interior, loads of technology, and even two newly designed V8 powerplant options. The 2027 Sierra features a vertical grille, muscular hood and evolved LED lighting that give this truck a tough yet refined flavor. Under the hood, buyers will have four powertrain choices, ranging from GMC’s enhanced 2.7-liter TurboMax four-cylinder entry engine, and the 3.0-liter Duramax inline-six turbo-diesel, all the way to a duo of brand new V8 engines: a 5.7-liter and a big block 6.6liter. At the time of this writing, final figures weren’t yet released but expect the 6.6 liter to be the most powerful naturally aspirated V8 in its class, as it shares parts with the new LS6 6.7 -which delivers 535 hp and 520 ft lbs. of torque in the Corvette Grand Sport. I’ve also been told that every Sierra will come with a 10-speed automatic transmission, for enhanced performance and drivability.

ARTICLE BY WILL ESTELL

AU TO C LU B | AUTO + MARIN E

The Sierra’s trim choices continue to span a wide spectrum: The Pro handles work-truck duty, the Elevation adds more everyday style and amenities, the AT4 brings GMC’s off-road personality, and the AT4X takes that capability considerably further with big 35-inch mud-terrain tires, and new Multimatic Jounce Control Dampers. Last, but certainly not least, is the top-of-the-line Denali. This includes the Denali Ultimate with its 6.6-liter monster V8. Inside the cabin is where you will recognize this new Sierra makes its greatest leap. Upper trim lines offer more than 60 inches of combined digital displays, including a huge 16.3-inch center touchscreen, 12.2-inch driver display, available 11.5-inch passenger screen and 15-inch head-up display. Did I mention there is also a panoramic sunroof, Bose head-restraint speakers and a clever new center console?

I’m not one who believes a truck needs enough screens to operate a small airport, but GMC has brought technology that owners can actually benefit from. Their Super Cruise availability expands for 2027, while adaptive cruise control, Blind Zone Steering Assist, HD Rear Vision Camera, Reverse Automatic Braking and numerous additional safety technologies are now standard on every Sierra. As for pricing, estimates put the Sierra 1500’s starting point around $45,000, with loaded Denali Ultimate models hitting close to $90,000. The first 2027 Sierras should begin showing up at your local Step One Buick GMC this fall. As such I can assure you that now is a great time to get a phenomenal discount on the remaining 2026 Sierra inventory, with brand new trucks starting in the low $30,000 range. The coming redesign is wonderful, but prices like what I’m seeing in the existing new inventory make me think the real deals may be in the remaining 2026 trucks. If you hurry. Ultimately, the Sierra’s appeal remains its ability to be different things to different buyers. It can haul equipment Monday through Friday, tow your boat on Saturday morning, then clean up nicely for dinner at your favorite hotspot that evening. All the things today’s buyers really insist their truck should do, it can. Don’t just listen to me, though; go testdrive one yourself at Step One Buick, GMC of Pensacola. Tell them I sent you, but don’t blame me when you buy it!

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OCTOBER 2026

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Art A La Carte: Meet the Featured Artist & Wine Tasting Jaco’s Bayfront Bar & Grill | 997 S. Palafox St. Pensacola, FL 32502 | 5:00 PM Are you an art enthusiast? Don’t miss the opportunity to indulge in art and delicious food this first Wednesday at Jaco’s. Meet the creators behind these breathtaking art pieces while enjoying the wonderful food you know and love. O C TOBE R 1 8T H

Barktoberfest 2026 Seville Square & Fountain Park, Pensacola, FL | 10:00 AM Presented by the Pensacola Humane Society, this event features a diverse selection of local animal vendors. Don't forget to bring your dog and dress up for the costume contests, plus enjoy food trucks, vendor booths, and K-9 training sessions. O C TOBE R 2 2 N D T HRO UG H NOVE M B E R 1ST

Pensacola Interstate Fair 6655 W. Mobile Hwy, Pensacola, FL 32526 | 12:00 AM The Pensacola Interstate Fair returns to the fairgrounds for its 91st annual celebration, continuing a truly timeless tradition. From dazzling rides to classic fair favorites, there is something for everyone to enjoy. O C TOBE R 2 9 T H T HRO UG H NOVE M B E R 1ST

Taste of the Beach Festival 20 Casino Beach Boardwalk, Pensacola Beach, FL 32561 | 12:00 AM The highly anticipated annual festival for food enthusiasts has returned. Discover the exquisite flavors that bring the Pensacola community together through premium small plates and celebrate the talented chefs from your favorite local restaurants. O C TOBE R 2 9 T H T HRO UG H NOVE M B E R 9TH

Foo Foo Festival Downtown, Pensacola, FL | 12:00 AM Immerse yourself in Southern artistic, musical and cultural refinement with the fall return of the annual Foo Foo Festival. Taking place at your favorite venues across Pensacola, this is an event you cannot miss! O C TOBE R 3 1 ST

Halloween Pensacola Ghost Tour Pensacola Lighthouse and Museum, 2081 Radford Drive, Pensacola, FL 32508 | 6:30 PM Experience Halloween at the Pensacola Lighthouse and Maritime Museum. Climb to the top of the tower and discover for yourself if the lighthouse is truly haunted! Please note, ghost hunters must be at least 13 years of age.

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