May + June 2026
Food.3ie Butter My Biscuits
The latest in women’s fashion, beauty, home decor, lifestyle, and health.
Savor Every M
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Picture this: summer sun, music, and laughter along a village street lined with waterfront restaurants, charming shops and kiosks, and more coastal fun than you can imagine. Whether you’re brunching with your besties, spending time with the family, or unwinding over cocktails and coastal cuisine, the restaurants and food trucks at HarborWalk deliver the best coastal flavors and the most unique memories. For an unforgettable experience, visit Harry T’s Boathouse, Azul Mexican Fusion, Nonna’s Italian Ristorante, The Fudgery, and so much more. HarborWalk Village has every flavor you’re craving!
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A Bar Experience You Didn’t See Coming.
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BLACK JACKET SYMPHONY: THE MUSIC OF VAN HALEN
RUMOURS ATL: A FLEETWOOD MAC TRIBUTE
mattie kelly arts foundation
10 CONCERTS
Under the Stars
THURSDAY NIGHTS | APRIL 9 - JUNE 11 | 7 PM Annual Thursday evening concert live music series featuring family-friendly premier musicians and bands performing everything from classic rock, reggae and disco to modern pop.
April 9 | Opening Night featuring: Smash Mouth April 16 | Black Jacket Symphony: The Music of Van Halen April 23 | Yacht Rock Schooner April 30 | Rumours ATL: A Fleetwood Mac Tribute May 7 | Brass Transit: The Musical Legacy of Chicago May 14 | Turnstiles: The Music of Billy Joel TURNSTILES: THE MUSIC OF BILLY JOEL
May 21 | Boogie Wonder Band May 28 | The Molly Ringwalds June 4 | The Return: A Beatles Tribute June 11 | A1A: Jimmy Buffet Tribute
Purchase Tickets at MKAF.org/Events
Be A Champion of the Ats
A1A: JIMMY BUFFET TRIBUTE
DEMETRIUS FULLER
Y E A R S MUSIC & ARTISTIC DIRECTOR YOUR SYMPHONY EXPERIENCE ... REDEFINED
SATURDAY, MAY 15 | 7:30 PM DESTIN-FWB CONVENTION CENTER Just when you thought it was safe to go back in the concert hall … experience Academy Award-winning director Steven Spielberg’s classic 1970s adventure thriller like never before. Jaws in Concert will keep you on the edge of your seat as Sinfonia Gulf Coast performs composer John Williams’ iconic Academy Award–winning score live, perfectly synced to the film projected in HD on the big screen. Relive the suspense, the terror, and the unforgettable music that forever changed the way we view the ocean.
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TICKETS ON SALE NOW Box Office: SinfoniaGulfCoast.org 850.460.8800
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Proceeds benefit Sinfonia Gulf Coast and its music education and community engagement initiatives throughout Northwest Florida.
May + June 2026
Features 13
FOODIE Fashion
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Creative vision, collaborative planning, and sophistication can all come together beautifully with a little help from Bashes & Bubbly!
Get the Look
Like what you see? Here’s how to match our style.
Health Biscuits from Scratch Beverly, Mary, and Scarlett
There’s something undeniably magical about a warm, homemade biscuit — golden on the outside, soft and fluffy on the inside, and filled with generations of tradition. For Beverly (Mawmaw) and granddaughter Mary, biscuits aren’t just a recipe — they’re a ritual, a memory, and a love language passed down through time.
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Sourdough Recipes
Simple recipes to start your sourdough journey!
50
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Check out the ingredients local chefs are obsessed with right now.
Leaders, mentors, partners, gentlemen ... a few good men.
850 Foodie
A Few Good Men
Home Decor
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This vibrant waterfront restaurant finds harmony between honoring dishes and drinks that guests return for time and time again.
Nesting
Kitchen trend alert: find your balance where style meets function.
Lifestyle 25
Heroines
Raise a glass to some amazing women in our community.
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Bashes & Bubbly
The Wharf Fish & Oyster Co.
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Stand Mixers
The pros and cons of stand mixers ... are they really worth it?
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Big Red Truck
At the helm of Big Red Truck and Artistic Catering in Destin, Florida, Chef Tommy is proving that fast, casual dining doesn’t have to sacrifice quality, creativity, or identity.
Thank you for voting — again!
Angela Rissi THE Stone Provider
WOTYS
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| A Little Bit of Jessica
I’ll be honest — I don’t love to cook. But I do it. Out of necessity, sure, but also because there’s something about a home-cooked meal that just can’t be replicated, even on the nights when I’d rather someone else handle dinner. … I mean, seriously though, can literally anyone else handle dinner?? Ok, so here’s my strategy — keep it simple. I’m talking recipes on rotation, limited ingredients that work with multiple dishes, and leftovers remixed into new meals. A big batch of soup that fills the freezer for those “I’m definitely not cooking tonight” evenings. A good stir fry that lets me raid the fridge and turn random vegetables into something healthy, quick, and actually delicious. It’s not fancy, but it works. That said, I have immense respect for people who find joy in the kitchen — the ones who experiment, who pass down recipes, who turn cooking into an art form. Which brings me to this issue’s cover story: three generations of incredible women, each with their own take on a Southern staple. Beverly, Mary, and Scarlett (yes, that Scarlett … our magazine’s namesake!) are sharing their biscuit recipes, and let me tell you — they all look amazing. There’s something so beautiful about a baking tradition that gets passed down and then reimagined with each generation. These women have taken something timeless and made it their own, and their story (pg 13) is one you absolutely don’t want to miss. Of course, even those of us who don’t live in the kitchen can appreciate a great meal made by someone else. This issue is packed with features that celebrate the Gulf Coast food scene in all its glory. We’re taking you inside The Wharf (pg 38), highlighting the buzz around the Big Red Truck (pg 44), and showcasing the magic that Bashes & Bubbly brings to events and gatherings (pg 30). Whether you’re grabbing a bite photo by: Shanna Star on the go, settling in for a waterfront dinner, or planning your next celebration, these spots know how to deliver. Food has this way of bringing people together — around a table, at a food truck window, over a tray of homemade biscuits still warm from the oven. It doesn’t matter if you’re the one cooking or the one enjoying the meal someone else made. What matters is the connection, the flavor, the moment. So I hope this issue inspires you to savor it all … the food, the stories, and the people who make it all so good. Bon appétit! At Scarlett, we love bringing you the latest in women’s fashion, beauty, home decor, lifestyle, and health. Thank you all so much for the support as we start our sixth year of Scarlett. Enjoy this issue and connect with us on social media on Facebook: Scarlett Magazine and Instagram: @scarlett.magazine. Because frankly, we know you give a damn.
Jessica Graña
Editor/Creative Director
www.ScarlettMag.com
On the Cover
www.daviswatkins.com Whether you're planning ahead or seeking compassionate support during a difficult time, our experienced and friendly professionals are here to answer all your questions about funeral planning and cremation. With no pressure or obligation, they’ll guide you through a wide range of options to help you create a meaningful and personalized tribute that honors you or your loved one.
The Team
Steve Barber
Publisher steve@scarlettmag.com
Jessica Graña
Editor/Creative Director
Darra Flanagan Advertising Executive
Kristin Frazier Copy Editor
Shanna Perret
Lead Photographer/Collaborator
Contributors
Hudson Aho, Distribution Joanna Davis, Writer Colleen Gillespie, Writer Emily Jones, Writer Mary Aho, Founding Editor Scarlett Aho, Namesake
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Effortlessly Yours. RE FI NED. R O O TED . R EM A R K A B L E. At Ovide, the experience begins in the kitchen. Led by Executive Chef John Engle, Gulf Coast ingredients meet refined technique and seasonal creativity offering an elevated, inviting dining experience.
SAVOR EVERY BITE
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| Feature
Biscuits from Scratch.3 written by: Jessica Graña photography by: Shanna Star
| Feature
T
here’s something undeniably magical about a warm, homemade biscuit — golden on the outside, soft and fluffy on the inside, and filled with generations of tradition. For Beverly (Mawmaw) and granddaughter Mary, biscuits aren’t just a recipe — they’re a ritual, a memory, and a love language passed down through time. For Beverly, that story begins in the heart of her childhood kitchen. She can still picture it clearly: standing on a stool at just 3 or 4 years old, watching her grandmother’s practiced hands bring biscuit dough to life. That early memory didn’t just teach her how to cook, it shaped the way she connects with family, food, and heritage. “My grandmother taught me,” Beverly shares, and from there, she made the recipe her own. While many Southern biscuit recipes rely on shortening, Beverly wasn’t a fan of the texture. So she did something bold — she swapped it for vegetable oil. Despite early skepticism (even her own mother doubted it could work), Beverly trusted her instincts. The result? A reliable, delicious biscuit she’s been making ever since. “They always turn out well,” she says with quiet confidence. Mary, raised in the South, recalls how biscuits weren’t reserved for breakfast alone, they were just as likely to show up at the dinner table, recounting, “biscuits were a staple at most meals. In fact, we ate dinner at Mawmaw’s house every Wednesday night when we lived in Albany, Georgia, and more times than not, biscuits were on the menu.”
Today, Mary carries that legacy forward in her own kitchen, but with her own twist. “My recipe is very different from Mawmaw’s,” she explains. Where Beverly’s approach leans toward a softer drop biscuit, Mary prefers a more traditional roll-out and cut method. Still, one golden rule remains unchanged: don’t overwork the dough. “No matter what kind you’re making,” Mary says, “that’s the most important thing.” In fact, when it comes to biscuit-making wisdom, both women agree that technique matters more than anything else. Beverly swears by mixing everything by hand, while Mary emphasizes restraint — less handling equals more tender results. It’s a delicate balance, but one that becomes second nature over time. Knowing when biscuits are done is another skill that comes with experience. Beverly doesn’t bother with timers; she simply watches for that perfect golden-brown hue. Mary, on the other hand, sets a timer — but admits the real signal is the unmistakable smell that fills the kitchen. “When you can smell them,” she says, “you know they’re ready.” Despite their expertise, Mary admits there has been at least one biscuit mishap — though not in the baking itself. In an attempt to prepare dinner ahead of time, she once asked her husband to reheat biscuits in a cast iron skillet. The verdict? “They tasted fine, but were a little dry.” The memory still stings. “Nothing worse than a dry biscuit,” she laughs. 15
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When it comes to ingredients, Mary stands firmly in one camp: butter. “I’m an all-butter girl,” she says. While others may prefer shortening, she believes butter delivers unbeatable flavor, and it’s always stocked in her kitchen. She also swears by a pro tip for achieving those coveted flaky layers: freeze your butter and grate it into the flour, keeping everything as cold as possible. Even with the option of canned and frozen shortcuts, both women agree there’s still something special about making biscuits from scratch. Mary is quick to admit she appreciates the convenience of pre-made options, especially when biscuits aren’t the main attraction. But when they are? “You just can’t beat homemade,” she says. “They’re a treat.” And what exactly should that first bite deliver? For Beverly, it’s simple: happiness. For Mary, it goes a little deeper. “Comfort,” she says. “Food evokes so many feelings, and biscuits 17
| Feature
remind me of childhood and family. Is there anything more comforting than that?” That sense of tradition is already being passed down to the next generation. Mary’s daughter, Scarlett, has loved being in the kitchen since she could walk. With a natural enthusiasm for baking, there’s little doubt she’ll carry on the family’s biscuit-making legacy, already starting to perfect her own simple biscuit recipe — adding her own chapter to a story that started decades ago. In the end, biscuits aren’t just about flour and butter … they’re about intuition, connection, and a willingness to make the recipe your own. As Mary puts it, “They’re hard to mess up.” A little extra flour here, a splash more liquid there, it all comes together with practice and patience. So whether you’re rolling them out or dropping them by the spoonful, baking in a cast iron skillet or on a simple sheet pan, one rule remains: don’t overwork the dough. The rest? That’s where the magic happens.
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Drop Biscuits 2 cups self-rising flour 1 cup butter milk 1/2 cup melted butter 1. Preheat oven to 425° F. 2. In a medium bowl, mix all ingredients. 3. Using a tablespoon or 1½ inch ice cream scoop, scoop batter onto an ungreased baking sheet. 4. Bake for 12-15 minutes or until golden brown. Yield: About 9 Texture: They are typically tender, with a fluffy interior and a slightly crisp, buttery exterior.
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Buttermilk Biscuits 2 cups all-purpose flour, sifted 1 tbs baking powder 1 tsp salt 1/2 tsp baking soda 1 stick butter, frozen 3/4 - 1 cup buttermilk 1. Preheat oven to 425° F. 2. Combine first 4 ingredients in a large bowl: grate in frozen butter until mixture resembles coarse meal. Add buttermilk, stirring with a fork just until dry ingredients are moistened. 3. Turn dough out onto a lightly floured surface. Roll or pat dough to 1/2-inch thickness; cut with 2-inch biscuit cutter. 4. Place biscuits in a lightly greased 12-inch cast iron skillet. Bake for 10 to 12 minutes or until golden. Yield: About 9
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Mawmaw’s Homemade Biscuits 3 cups self-rising flour 1 cup buttermilk 1/4 cup vegetable oil 1. Preheat oven to 450° F. 2. In a large bowl: Add self-rising flour. Add a deep hole in the middle of flour and add buttermilk first and then oil. Mix by hand lifting every so often just until dry ingredients are moistened. Add a splash of buttermilk if too dry. 3. Lightly dust mixture with flour and coat by lifting. Tuck ends under. 4. Flour hands and pinch a handful of dough and roll into ball. Place on a baking sheet and hand pat to form 31/2 inch biscuit. 5. Place biscuits on an ungreased baking sheet. Bake for 15-20 minutes or until golden brown. Yield: About 8 Texture: They are typically rustic, with a soft interior and crispy edges from the vegetable oil.
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| The Clique
Tracy Bragg
Gulf Coast Account Manager, Arrow Auto Glass
Meet Tracy Bragg, your Gulf Coast Glass Diva and a driving force behind Arrow Auto Glass. Known for her energy, heart for the community, and deep knowledge of the auto glass industry, Tracy brings more than just service — she brings connection, reliability, and trust. As a Gulf Coast Account Manager, Tracy proudly serves communities across Northwest Florida and South Alabama, helping drivers stay safe with fast, friendly, and fully mobile auto glass services. Whether it’s a small chip repair, full windshield replacement, or advanced ADAS calibration, Tracy and her team at Arrow Auto Glass make the process seamless — handling insurance claims, offering flexible scheduling, and even coming directly to your home, workplace, or job site. But Tracy is more than just a glass expert — she’s a true community advocate. Deeply involved with the Navarre Beach Area Chamber of Commerce and American Legion Post 382, she is passionate about supporting veterans, local businesses, and community events. You’ll often find her volunteering, promoting local initiatives, or helping organize events that bring people together. Her approach to business is simple: treat people like family, show up when it matters, and always deliver quality work with integrity. That’s what makes Arrow Auto Glass stand out — and why so many customers trust Tracy as their go-to for anything glass-related. Tracy’s signature phrase, “Don’t Pay Out the Glass,” reflects her mission to educate customers on their options and save them money whenever possible. With same-day or next-day service in most cases and a commitment to excellence, she ensures every customer feels taken care of from start to finish. When you work with Tracy, you’re not just getting a service — you’re getting someone who genuinely cares about your safety, your time, and your community. So next time your windshield cracks, just remember… you’ve been Arrowed.
Chef Paulette Martin Owner, Nouveau Catering LLC
For over 26 years, Owner of Nouveau Catering LLC, Chef Paulette Martin has been creating exquisite cuisine—both catering and upscale pastries including her amazing cakes for the Panhandle area. More recently, she began an online cooking show called Naughty to Nice where she converts “naughty” recipes into “nice” ones. Her show went international last year when she was picked up to do a pilot and Season 1 of Eat This Tv. Her passion for food and healthy eating combined with her marriage to Adam Ard, an on-the-road trucker led to their opening a food truck, which can be found all over NWFL but is mostly stationed for lunch at Pinelands Nursery in Milton, Florida. They provide “naughty” items such as Adam’s award-winning burger made with jalapenos and a “sha sha” sauce (sweet heat) and “nice” items such as gluten-free buns and keto cauliflower philly cheesesteak bowls. Book now for an unforgettable event!
Carrie Knife
Owner+Chef, Knife’s Edge Catering Carrie Knife is the chef and owner of Knife’s Edge Catering and Café in Fort Walton Beach, Florida, where passion, purpose, and community come together on every plate. Originally from Rochester, New York, Carrie’s love for food was cultivated early in life alongside her mother, a talented cook and baker who instilled in her the importance of connection, generosity, and tradition. Those early lessons became the foundation of a career rooted not just in cuisine, but in care. After relocating to the Gulf Coast in 1995 and building a life with her husband and son, Carrie spent more than 20 years in the corporate world before taking a leap of faith. In 2019, she turned her lifelong passion into reality, opening Knife’s Edge at the Air Force Enlisted Village (AFEV), where she has been a proud resident since 1999. More than a café, it’s a tribute to her mother’s legacy, featuring cherished family recipes and a mission to bring people together through food. Carrie’s commitment to service runs deep, especially within the veteran community that surrounds her. Inspired by multiple generations of U.S. Navy veterans in her family, she considers serving others both an honor and a calling. Through her business and beyond, Carrie creates meaningful experiences that foster connection, comfort, and joy—proving that success is best measured by the lives you touch and the community you build. www.ScarlettMag.com
H.2eroines N
ot all heroes wear capes, some wear fabulous heels. Being a woman can be a difficult job. We are often expected to be everything to everyone. Work hard to reach your full potential in your career field, but also raise a family inbetween. Make sure you meet all of your deadlines at work but also bake a casserole and join a book club. While it may seem overwhelming to “do it all,” there are a few local women who seem to have it figured out. And, for that, they are my heroes; or should I say heroines. Malala Fund said, “I want every girl to know that her voice can change the world.” This group of women are bravely climbing to the top and making a difference in the lives of those around them. In these articles, we are raising a glass to some amazing women along the Gulf Coast. As successful businesswomen and entrepreneurs, these women are the examples that we need for our youth. Some are mothers, some are bosses, some are adventurous, some lead quietly from the sidelines, but there is one thing they all have in common — they are heroines. The leaders, the path blazers, the extraordinary women that always go a step above the rest. A heroine is defined as a woman admired or idealized for her courage, outstanding achievements, or noble qualities. These fearless women are that and more. 25
| Heroines
Jacki Day
Owner, Day Marketing Co. Pensacola, FL
photography submitted by: Jacki Day
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f you ask Jacki Day where “home” is, she’ll tell you it’s a feeling as much as a place. Growing up in a Navy family meant constant movement — new states, new schools, new chapters — but there was always one steady thread: summers in Pensacola. What once felt like a home base has now become the real thing, and Jacki has planted roots in a community that shaped her long before she realized it would become her future. Today, Jacki is the owner of Day Marketing Co., where she helps local businesses show up with confidence. Whether it’s crafting a polished social www.ScarlettMag.com
media presence, designing a website that actually converts, or creating marketing materials that resonate with the community, her goal is simple: make businesses feel as good about their brand as they do about the work they offer. It’s not just about aesthetics — it’s about clarity, strategy, and connection. But Jacki’s path to entrepreneurship wasn’t built on smooth sailing alone. Like many women balancing ambition and life, she’s faced her share of challenges, moments that forced her to slow down and reassess what truly matters. Those experiences didn’t hold her back; they refined her. They taught
her gratitude, perspective, and the importance of being present. “There’s so much beauty to see and learn if you’re present,” she says, a philosophy that now guides both her business and her life. At the heart of Jacki’s journey is her family. Her husband, Trace, has been her unwavering support system from day one. When her business was just a spark of an idea, he saw its potential and encouraged her to chase it. His belief in her became the foundation she built her confidence on, especially during moments when she doubted herself. And then there are her boys … her
proudest accomplishment. Before becoming a mother, Jacki describes herself as business-minded, unsure of her nurturing side. Motherhood changed everything. It revealed a depth of love she didn’t know she had and reshaped her understanding of strength. That same love fuels her work ethic and her desire to build a life where both her family and her business thrive. Jacki’s story is also one of redefining confidence. She admits that, growing up, her confidence wasn’t as real as it seemed. It took time, and intentional effort, to build genuine self-worth. She approached it like a skill, practicing self-love until it became second nature. That growth now shows up in how she leads, how she connects with clients, and how she encourages others to believe in themselves. Her definition of success has evolved too. Where she once equated it with winning and financial milestones, she now sees it through a different lens: happiness, love, and the ability to help others. Of course, business success matters — but not at the cost of time. “Time to be happy with the ones you love is so precious,” she says, emphasizing that success isn’t just about what you achieve, but who you share it with. Balancing it all requires intention, and Jacki is nothing if not a planner. Between running a growing business and raising her children, she carefully creates space for both productivity
and rest. Some days that looks like family picnics at the park or exploring downtown festivals; other days, it’s embracing her inner homebody and recharging in the quiet comfort of home. For her, balance isn’t accidental, it’s designed. Her passion for community extends far beyond her business. Jacki has worked with local nonprofits over the years and is now a proud member of IMPACT100, continuing her commitment to giving back to the place she calls home. Supporting local businesses and organizations isn’t just part of her brand, it’s part of who she is. Looking ahead, Jacki’s vision is clear: she plans to grow Day Marketing Co. into one of Pensacola’s top marketing firms within the next decade. But even as her business expands, her mission remains grounded — help as many people as possible, stay connected to her community, and never lose sight of what matters most. Her advice for others is refreshingly simple: you’re capable of more than you think. Growth doesn’t always come from big, dramatic changes, it often lives in the small, consistent steps forward. Put in the effort, believe in yourself, and keep moving upward. For Jacki Day, success isn’t a finish line. It’s a life built with intention, love, and just enough planning to make room for everything that matters most!
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| Heroines
Corine Comstock Real Estate Agent, Hurd Real Estate & Co. @selling30A Freeport, FL
photography by: Shanna Star
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or Corine Comstock, the idea of “home” has never been tied to just one place — it’s been shaped by experience, resilience, and a willingness to embrace change. Born in San Diego, California, and later settling for a time in Clarksville, Tennessee, where she met her husband, Corine spent 20 years living the ever-evolving life of a military family. Constant relocation wasn’t just a circumstance; it became a defining force that molded her into the woman she is today. Now rooted in Freeport, Florida, Corine has found something that once felt elusive: a true sense of home. “I think when you’ve spent so much of your life moving, you learn how to adapt quickly,” she shares. “But you also learn what really matters. For me, that’s family, connection, and creating a life that feels grounded.” Today, Corine channels those values into her work as a real estate agent specializing in the 30A and Freeport areas. But her role goes far beyond buying and selling homes. She’s a connector, a guide, and a passionate advocate for the lifestyle that transformed her own family’s life. “When we moved to the Emerald Coast, everything shifted,” she says. “Life slowed down in the best way. We had more time together, more presence. I wanted to help other families find that same feeling.” It’s that sense of purpose that fuels her involvement in the community. Whether she’s supporting local businesses, helping newcomers transition seamlessly into the area, or simply spending time with her family on the beach, Corine embodies a lifestyle that many aspire to … and she makes it feel attainable.
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Her journey to this point wasn’t without its challenges. As a military spouse, Corine had to navigate unfamiliar places, build new networks from scratch, and often do so independently while her husband served. Those experiences instilled a deep sense of resilience and self-reliance. “Being in those situations forces you to grow quickly,” she explains. “You learn to trust yourself, to figure things out, and to step into confidence even when it’s uncomfortable.” That growth was further shaped by the women she encountered along the way. Rather than pointing to a single role model, Corine credits a collective of strong, multifaceted women — military spouses, business owners, and mothers — who showed her the quiet power of perseverance. “There’s something really inspiring about watching women just show up, even when things are hard,” she says. “That’s influenced me more than anything.” While her earlier definition of success centered around achievement and forward momentum, Corine’s perspective has evolved. Today, success looks like peace, flexibility, and presence — especially with her family, whom she considers her proudest accomplishment. “We’ve built a life that feels stable after so many years of change,” she reflects. “That means everything to me.” Balance, for Corine, comes from simplicity. Time outdoors, whether on the water or enjoying the beach, is essential, as is protecting her family’s schedule from unnecessary chaos. It’s a mindful approach to living, one that prioritizes what truly matters over constant busyness. Looking ahead, Corine is focused on growth, not just in her real estate business, but in her role within the community. She hopes to deepen her involvement in local initiatives and continue building meaningful relationships that extend beyond transactions. “I want to be someone people can rely on,” she says. “Not just in business, but in the community as a whole.”
★ ★ ★ ★
Her advice to her younger self is simple, yet powerful: trust yourself sooner. It’s a lesson she now carries into every aspect of her life and shares with others through her leadership. “You don’t have to have everything figured out,” she says. “But you do have to believe that you will.” As Corine continues to grow roots along the Emerald Coast, one thing is clear: her story is far from finished. After years of constant movement, she’s now in a season of building … and she’s doing so with intention, gratitude, and a clear vision for the life she’s creating.
The Best Of ★ ★ ★ ★
Downtown Pensacola Dining Whether it’s seafood, steak, soulfood, or coastal Italian—these restaurants are a perfect pick! From a casual waterfront venue, to an elegant evening in historic surroundings, you will find everything you are looking for in these locally owned downtown Pensacola restaurants.
WWW.GREATSOUTHERNRESTAURANTS.COM 29
| Featured Business
Beyond Décor
Crafting Immersive Experiences article + photos submitted by: Savannah Tims
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hen the doors of the Hilton Garden Inn on Okaloosa Island opened on Dec. 13, 2025, for Sierra Nevada Corporation’s Havana Nights-themed event, guests were immediately transported to the vibrant streets of Cuba without leaving Florida. From towering décor installations to intimate tabletop touches, every detail reflected Bashes & Bubbly’s signature vision: luxury with ease. Every element of Havana Nights was designed to draw guests into the experience. Bashes & Bubbly’s team custom-built a 9’ x 9’ tongue-and-groove wall near the dance floor, layered with rainforest greenery, fedoras, and whiskey barrels for mingling. This installation invited attendees to grab a fan or fedora and linger, creating a playful moment in the space. The evening featured statement “Havana” marquee lights by Alpha Lit Emerald Coast, three centerpiece styles by Destin Floral Designs, 20 dozen custom-themed cookies from The Utmost Cookie Company, and more than 100 feet of balloons and tropical accents. From the textures and colors to the pulsating music, every detail reflected their collaborative approach with top local vendors. Bashes & Bubbly’s expertise extends well beyond themed corporate events. In December 2024, Founder Savannah Tims and her team transformed the 350,000-square-foot National Naval Aviation Museum for the US Navy Blue Angels “Nightmare Before Christmas” Holiday Party, hosting 250 guests among eight Christmas trees, life-sized Christmas presents, pumpkins, and immersive décor that balanced whimsy with elegance. Savannah emphasizes that while Bashes & Bubbly is often known for personal celebrations, the team’s expertise in large-scale, corporate, and community events is equally extensive. “Planning events like this requires collaboration, tremendous planning, and creativity,” she says. “Our goal is always to create spaces that are memorable and beautiful, so our clients can focus on time with their guests, not the logistics.” Beyond themed corporate events, Bashes & Bubbly also brings expertise to high-profile local award ceremonies, serving as the event design sponsor in 2025 & 2026 for the Woman of the Year Awards, hosted by Scarlett Magazine, and the Favie Awards, hosted by Faces Pensacola.
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For Northwest Florida businesses and organizations, Bashes & Bubbly offers a full suite of services, from event design to setup, balloon art, and much more that is all handled locally by a team experienced in delivering complex designs on time and on vision. Whether it’s a corporate celebration, holiday gala, or a themed event, the team’s work proves that creative vision, collaborative planning, and sophistication can all come together beautifully.
To bring your next corporate or large-scale event to life, visit www.BashesAndBubbly.com
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| Foodie Feature
SourDough
Recipes written by: Colleen Gillespie
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here’s something undeniably magical about sourdough. Maybe it’s the slow, intentional process. Maybe it’s the satisfying crackle of a golden crust. Or maybe it’s the fact that with just flour, water, and time, you can create something that feels both rustic and a little bit artisanal. At its core, sourdough is all about fermentation. Instead of relying on commercial yeast, sourdough uses a starter — a living mixture of flour and water filled with wild yeast and beneficial bacteria. This is what gives sourdough its signature tangy flavor and chewy texture. The longer it ferments, the deeper and more complex the flavor becomes. The best part? Once you have a starter going, the possibilities are endless. From classic loaves to sweet treats, sourdough can be as versatile as it is delicious. Whether you’re a seasoned baker or just getting started in the world of fermentation, these three simple recipes are the perfect place to start.
Classic Sourdough Bread 1 cup active sourdough starter 1½ cups warm water 4 cups all-purpose or bread flour 2 tsp salt 1. In a large bowl, mix starter and water until combined. 2. Add flour and salt, stirring until a shaggy dough forms. 3. Cover and let rest for 30 mins. 4. Stretch and fold the dough every 30 mins for 2 hrs. 5. Let rise at room temperature for 6–8 hrs, or overnight. 6. Shape into a round loaf and let rest for another hour. 7. Bake at 450°F in a covered Dutch oven for 20 mins, then uncover and bake for another 20–25 mins until golden brown. Why you’ll love it: This is the heart of sourdough baking — crusty on the outside, soft and airy on the inside. Perfect with butter, jam, or as the base for a dreamy sandwich. 33
Sourdough Pancakes 1 cup sourdough starter (discard works great!) 1 cup milk 1 egg 1 tbsp sugar 1 tsp baking soda ½ tsp salt 1 tbsp melted butter 1. In a bowl, whisk together starter, milk, egg, and melted butter. 2. Add sugar, salt, and baking soda, mixing until smooth. 3. Let batter sit for 5-10 mins (it will get bubbly!). 4. Cook on a greased skillet over medium heat until bubbles form, then flip and cook until golden. Why you’ll love it: Light, fluffy, and just slightly tangy, these pancakes feel like a cozy café treat — without leaving your kitchen. www.ScarlettMag.com
Sourdough isn’t just a trend — it’s a ritual. It invites you to slow down, get your hands a little messy, and enjoy the process as much as the result. Whether you’re baking a crusty loaf, flipping pancakes on a lazy Sunday, or sneaking a warm cookie straight from the oven, sourdough brings a little extra soul into your kitchen. And once you start? Don’t be surprised if your starter earns a name and a permanent spot on your countertop!
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A.2 Few Good Men.4
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en — can’t live with them, can’t live without them. But luckily we’ve found a few good men! Leaders, mentors, partners, gentlemen. There are approximately 161.6 million men in the United States. That’s a big number, but all we need is a few good men to make a difference. We are lucky that the Gulf Coast has as many good men as they do palm trees. Our area is booming with strong male role models helping to lead the way and to guide the younger generations down the right path. These men are out there in our community making a real difference. They are running businesses, they are volunteering, they are working at the local nonprofits, they are fathers, and they are husbands. These men are juggling all of these jobs and are doing it with style and grace. Being a good man is more than just following the rules, it’s being the individual who goes above and beyond. It’s being the man who isn’t afraid to stand up for what is right. A truly good man is one whose traits perfectly balance out. He is both strong and sensitive, a leader but can also take direction. A good man is someone you can look up to.
| A Few Good Men
Dr. Joseph Tegenkamp Optometrist, Eye Guy Pensacola, FL
photography provided by: Dr. Joseph Tegenkamp
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lear vision, both literally and figuratively, can make all the difference in how we navigate our daily lives. For Dr. Joseph Tegenkamp, that clarity is more than a profession; it’s a legacy rooted in family, dedication, and a genuine desire to serve others. Born and raised in Pensacola, Florida, Dr. Joseph’s path into optometry was almost written in the stars — or perhaps, more accurately, in the lenses of generations before him. With a grandfather who founded an optical business more than three decades ago and a father who continued the work, stepping into the field felt less like a decision and more like answering a calling. Today, as an optometrist at Eye Guy, he carries forward that legacy with pride, blending tradition with modern care to serve his community. But following in family footsteps doesn’t mean the journey is effortless. Becoming an optometrist requires years of rigorous study, discipline, and perseverance. For Dr. Joseph, graduating from optometry school stands as a defining milestone — a moment that reflects not only academic achievement but also the determination it took to get there. It’s a reminder that success isn’t just about where you come from, but how committed you are to the path ahead. That same mindset fuels his advice to his younger self: stay focused and keep grinding. It’s a simple phrase, but one that carries weight. His perspective highlights the value of consistency and resilience. Progress, he believes, is built day by day — through effort, patience, and a willingness to keep moving forward, even when the road gets tough. Patience, in fact, is one of the cornerstones of his leadership style. Whether working with patients or colleagues, Dr. Joseph leads with encouragement, creating an environment where people feel supported and understood. In healthcare especially, that human touch can be just as important as technical expertise. Taking the time to listen, explain, and reassure can transform an ordinary appointment into a meaningful experience. Behind that approach is the influence of a strong female role model: his mother, Brandy Tegenkamp. Her impact has shaped not only his personal values
but also the way he interacts with others. It’s a testament to how powerful encouragement and guidance can be, and how those lessons can ripple outward into an entire community. And when it comes to community, giving back is a natural extension of his work. Through donations to local church events and providing care to individuals who may not otherwise have access, Dr. Joseph ensures that his impact reaches beyond the walls of his practice. Looking ahead, he has his sights set on expanding that outreach even further, with plans to introduce school vision screenings in the coming years. It’s a goal that reflects both foresight and compassion, recognizing the importance of early eye care in setting children up for success. At its core, Dr. Joseph’s story is one of legacy, perseverance, and purpose. He’s not just helping people see more clearly, he’s building on a family tradition while shaping a future that prioritizes care, connection, and community. 37
| Featured Business
The Wharf
Fish & Oyster Co. article + photos submitted by: The Wharf Fish & Oyster Co.
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t The Wharf Fish & Oyster Co., evolution is about reinvention. The vibrant waterfront restaurant finds harmony between honoring dishes and drinks that guests return for time and time again, while introducing additions that keep the experience feeling new. This year’s menu update is a testament to that philosophy, molded not only by culinary creativity but by the voices of the guests themselves. Fan-favorites remain on board, anchoring the menu with the familiar flavors that have come to define The Wharf experience. The Crab Cake delivers its signature balance of fresh and smoky, layering chargrilled sweet corn, peppers, and chipotle aioli with lump crab and shrimp for a rich, layered bite meant to be savored. Equally beloved, both Oysters on the Half Shell and Oysters Rockefeller offer delicate, complex flavors. The raw oysters are served with the traditional lemon alongside ancho chili cocktail sauce and chimichurri. Oysters Rockefeller delivers a richer take on the dish with spinach, pernod, applewood smoked bacon, and a parmesan cream sauce. Behind the scenes, the team approaches each new season with intention. Guest feedback plays a pivotal role in what comes next, with the culinary and bar teams continually reevaluating the menu to ensure a lineup of new dishes and cocktails that feel just as craveable as the classics, while introducing surprising twists that keep diners engaged. “We listen to what our guests love and are craving next,” says Brittany Highers, General Manager of The Wharf Fish & Oyster Co. “We aim to keep those can’t-miss favorites while introducing new dishes and cocktails that feel exciting and unexpected. We want to create a menu that both locals and visitors want to come back to again and again.” Among the standout new dinner additions, the Sticky Ribs Platter offers a bold departure from traditional coastal fare while still complementing the restaurant’s flavor-forward approach. Covered in a sweet gochujang glaze, the ribs are rich, tender, and deeply satisfying, served alongside cilantro lime rice and a crisp Asian slaw. Garnished with scallions and toasted sesame seeds, the dish brings together sweet heat and savory depth in a way that feels indulgent and dynamic. Another highlight, the Crispy Rice Tuna Tartare, builds on familiar flavors while delivering a new
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textural experience. Featuring expertly seasoned tuna paired with togarashi, pickled fresnos, and a drizzle of sriracha and wasabi aioli, the dish is elevated by its crispy rice base, adding a satisfying crunch that contrasts well with the tender fish. It’s a dish that feels both refined and lively, perfectly suited for sharing or savoring solo. The Roasted Lobster Tails offer an elevated coastal indulgence, featuring two perfectly roasted tails finished with garlic and herb butter,
served alongside creamy Yukon gold mashed potatoes and grilled broccolini for a well-rounded plate. The bar program introduces cocktails that capture the same balance of familiarity and fun. The Ghosted remains a guest favorite, blending Blanco Tequila with REÀL mango, lime juice, cilantro, Firewater Habanero, and a chamoy fruit popsicle for a drink that’s equal parts refreshing and bold. Meanwhile, Paid Vacation continues to be a go-to for its light, summery profile, combining vodka with passionfruit, tarragon, and a buzzflower that tingles your tongue and ignites the flavors. New additions behind the bar lean into a more playful, high-energy feel. Out of Office offers a tropical, fruit-forward blend of coconut rum, pineapple rum, orange and pineapple juices, REÀL guava, and starfruit. It’s fun, refreshing, and crafted for long, sun-soaked afternoons that stretch into lively evenings. For guests seeking a cocktail with more edge, the Sunburn delivers a layered heat, combining Cazadores Reposado Tequila with lime, pineapple, and agave, finishing with Firewater habanero and a Tajín rim, garnished with pineapple and jalapeño for an extra kick. Ultimately, this year’s menu at The Wharf Fish & Oyster Co. reflects a thoughtful evolution that listens closely to its guests while pushing forward. By keeping beloved favorites intact and introducing innovative new dishes and drinks that surprise and delight, the restaurant ensures that each visit feels both familiar and evolving. It’s a balance that keeps guests coming back, season after season, eager to see what’s next. Come experience The Wharf Fish & Oyster Co. at 400 Quietwater Beach Rd STE 13, Pensacola Beach, FL 32561. To check out our full menu visit www.theWharfFishCo.com! 39
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Foodie Feature |
Are Stand Mixers Worth it? written by: Emily Jones
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here’s something undeniably romantic about a stand mixer. Maybe it’s the glossy finish, the satisfying hum, or the way it makes you feel like the star of your own baking show. But beyond the aesthetic appeal and Pinterest-worthy countertops, the real question remains: are stand mixers actually worth the investment? Let’s break it down.
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The Pros: Where Stand Mixers Shine
The Cons: Not All Whisked Dreams
First and foremost, stand mixers are a major timesaver. If you’ve ever tried to whip cream or knead dough by hand, you know it can quickly turn into an arm workout. A stand mixer takes over the heavy lifting, freeing you up to prep ingredients, sip your coffee, or scroll for your next recipe. They’re also incredibly consistent. Whether you’re whipping egg whites to stiff peaks or mixing a delicate cake batter, stand mixers deliver uniform results every time. That consistency can be the difference between a fluffy masterpiece and a dense disappointment — especially for more technical recipes. Another big win? Versatility. With the right attachments, a stand mixer can go far beyond baking. Think pasta making, spiralizing veggies, grinding meat, or even making homemade ice cream. It’s like having multiple appliances rolled into one, which can be a huge plus if you’re short on kitchen space. And let’s not ignore durability. A high-quality stand mixer can last for years — sometimes decades. For avid bakers or home cooks, it’s less of a splurge and more of a long-term investment.
Of course, no appliance is perfect. The most obvious downside is the price. Stand mixers can be a significant upfront investment, especially if you’re eyeing one with all the bells and whistles. If you only bake occasionally, it might feel hard to justify spending hundreds of dollars on something that gets pulled out a few times a year. Then there’s the size factor. Stand mixers are not exactly subtle. They take up valuable counter space and can be heavy to move around. If your kitchen is on the smaller side, this can quickly become a frustration rather than a convenience. Cleaning is another consideration. While many parts are dishwasher-safe, you’re still dealing with multiple components — bowls, beaters, attachments. It’s not necessarily difficult, but it’s definitely more involved than rinsing off a simple hand mixer. And speaking of hand mixers, for some tasks, a stand mixer might be overkill. If you’re just mixing a quick batch of brownies or whipping up pancake batter, dragging out a large machine can feel like using a sledgehammer to crack a nut.
So… Are They Worth It? The answer really depends on your lifestyle. If you love baking, entertain often, or enjoy experimenting in the kitchen, a stand mixer can absolutely earn its place on your countertop. It simplifies complex recipes, expands your culinary options, and adds a touch of joy to the process. On the other hand, if your cooking style leans more toward quick, everyday meals — or if baking is more of a once-in-a-while activity — you might be perfectly happy sticking with a hand mixer (or even a good oldfashioned whisk). A stand mixer isn’t just an appliance — it’s a commitment to how you use your kitchen. It’s for the woman who finds therapy in kneading dough, who hosts brunch “just because,” or who dreams of perfecting her grandmother’s cake recipe. Worth it? For the right person, absolutely. For everyone else, it might just be a very pretty (and very expensive) countertop accessory. The key is knowing which one you are — and mixing accordingly.
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| Featured Business
Big Red Truck
High-End Comfort Food written by: Emily Jones photography submitted by: Big Red Truck
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n a place known for its laid-back beach vibes and fresh coastal flavors, Chef Thomas “Tommy” Lemasters is doing something a little unexpected — he’s elevating the food truck experience. At the helm of Big Red Truck and Artistic Catering in Destin, Florida, Chef Tommy is proving that fast, casual dining doesn’t have to sacrifice quality, creativity, or identity. Big Red Truck wasn’t always his. By the time Chef Tommy stepped in, it had already built a loyal following and strong local recognition. But for him, that wasn’t the finish line, it was the starting point. “It had history,” he says. “What inspired me was the opportunity to carry that legacy forward and elevate it.” With years of experience in high-level kitchens, he saw the potential to bring refined techniques and bold, chef-driven flavors into a format that’s typically more about speed than sophistication. The name itself, Big Red Truck, is as straightforward as it sounds. A bright, cherry-red vehicle that’s hard to miss. But over time, it’s become something more symbolic. “Around here, ‘Big Red’ means quality, consistency, and flavor,” Chef Tommy explains. “The name stuck because the experience sticks.” When he took over, his priorities were clear: consistency and identity. In the fast-paced world of food trucks, speed is essential — but Chef Tommy refused to let that come at the expense of flavor. He streamlined operations, refined the menu, and focused on delivering the same high-level experience to every customer, every time. That commitment comes through in what he calls “highend comfort food.” It’s a philosophy rooted in familiarity, but elevated through execution. Think dishes people already know and love, but done better than they expect. “It’s not about reinventing the wheel,” he says. “It’s about making it hit harder.” And it does. Fan favorites like the Freightliner Philly, the Dock Burger topped with house-made bacon jam, and the wildly popular Crazy Fries have earned Big Red Truck a devoted following. Each item is intentional, crafted not just to satisfy, but to stand out. Still, the menu isn’t static. Chef Tommy keeps a strong core lineup while allowing space for creativity through specials and seasonal influences. His culinary background — spanning restaurant kitchens and catering events — often inspires new ideas, while customer feedback helps shape what stays and what evolves. www.ScarlettMag.com
Being based in Destin naturally plays a role in the flavor profile as well. Coastal influences and fresh seafood find their way into the menu whenever possible, thanks in part to strong local relationships. It’s a reflection of the community that supports him, and one he’s committed to supporting in return. That connection to the community is at the heart of Big Red Truck’s success. “Locals serving locals” isn’t just a tagline … it’s a mindset. Word of mouth has been just as powerful as any marketing strategy, with satisfied customers spreading the word about their experience.
And what an experience it is. Chef Tommy wants every visit to feel energetic and memorable. “You’re not just grabbing food,” he says. “You’re stepping into something that’s happening.” It’s that sense of excitement that keeps people coming back — and bringing others with them. One standout moment in his journey so far? Sweeping wins at the Shrimp & Grits Festival, including both Judges’ Choice and People’s Choice awards. It was a milestone that validated everything he had been building — a clear signal that Big Red Truck could compete, and win, on a much bigger stage. Beyond the truck, Chef Tommy extends his culinary vision through Artistic Catering, offering elevated, detail-driven experiences for weddings, corporate events, and more. It’s another avenue to showcase the same commitment to quality, creativity, and professionalism that defines his brand. Looking ahead, the goal is growth … but not at the expense of identity. Chef Tommy is focused on making Big Red Truck the most recognized food truck on the Emerald Coast while staying rooted in the values that got him there: consistency, intention, and community. At its core, Big Red Truck is more than a business. It’s truly a family operation, with his wife, Kylie, and their two daughters, Dylan and Sky, playing a role in the day-to-day rhythm of the business. For Tommy, it’s not just about serving bold flavors, it’s about passing down a passion for hospitality and giving his girls a front-row seat to the world of food and customer service. “It’s family,” he says. Built on hard work, pride, and a genuine connection to the people it serves, it’s clear this bright red staple isn’t just passing through — it’s here to stay.
Look for Big Red Truck at your favorite event and follow us on Facebook @BRTDestin!
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Nesting |
Kitchen Trends
Where Style Meets Function written by: Colleen Gillespie
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| Nesting
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f the kitchen is the heart of the home, then 2026 is all about giving that heart a little more personality — and a lot more purpose. Gone are the days of cookie-cutter white kitchens and purely practical layouts. Today’s kitchens are expressive, layered, and designed to work as beautifully as they look. Whether you’re planning a full renovation or just refreshing your space, these trends are serving up plenty of inspiration.
Color Is Back — and It’s Bold After years of all-white everything, color is making a confident comeback. Think deep forest greens, warm terracottas, navy blues, and even moody plum tones. These shades are showing up on cabinetry, islands, and even appliances. For a subtle approach, try painting your lower cabinets a rich color while keeping upper cabinets light and airy. Or, go all-in with a statement island in a contrasting hue — perfect for anchoring an open-concept space. Pair these tones with warm brass or matte black hardware to keep things feeling elevated, not overwhelming. Statement Appliances That Do More Appliances are no longer meant to blend in — they’re becoming focal points. Matte finishes, retro-inspired silhouettes, and even custom paneling are turning everyday essentials into design features. Smart appliances are also stepping up in a big way. Refrigerators that help you track groceries, ovens you can preheat from your phone, and touchless faucets are making kitchens more efficient than ever. For busy households or multitasking professionals, these upgrades aren’t just trendy — they’re practical. A standout example? A sleek induction cooktop paired with a built-in downdraft system, eliminating the need for a bulky overhead hood. It keeps sightlines clean while delivering high performance. Layered Lighting for Mood and Function Lighting is getting a major glow-up. Instead of relying on a single overhead fixture, designers are layering lighting to create both ambiance and utility. Start with recessed lighting for general illumination, then add pendant lights over islands or dining areas for style. Under-cabinet lighting is another must — it’s perfect for meal prep and adds a soft, welcoming glow in the evenings. Want to elevate the look even more? Consider swapping traditional pendants for sculptural fixtures that double as art. It’s an easy way to make your kitchen feel curated and unique. Open Shelving (With a Purpose) Open shelving continues to trend — but with a more intentional twist. Instead of replacing all upper cabinets, homeowners are mixing closed storage with select open shelves to display meaningful pieces. Ok, imagine this: your favorite ceramic bowls, a collection www.ScarlettMag.com
of cookbooks, or even a few vintage finds. The key is editing — keep it minimal and cohesive to avoid a cluttered look. A great use case is installing open shelves near a coffee station. Display mugs, a stylish canister of beans, and a small plant for a setup that feels both functional and Instagram-worthy. Natural Materials and Texture Kitchens are warming up with natural materials like wood, stone, and clay. These elements add depth and character, balancing out sleek appliances and modern finishes. Wood cabinetry — especially in lighter, natural tones — is having a moment. Paired with stone countertops or a textured backsplash, it creates a space that feels grounded and inviting. Even small updates can make a difference. Swap out your backsplash for handmade tile with subtle variation, or add wooden bar stools to soften the overall look. Multi-Functional Spaces Today’s kitchens aren’t just for cooking — they’re command centers, gathering spots, and sometimes even workspaces. As a result, design is shifting to support multiple uses. Consider incorporating a built-in banquette for casual dining, or extending your island to create a comfortable seating area. Hidden charging drawers, pull-out pantries, and integrated desks are also gaining popularity for keeping everything organized without sacrificing style. The Takeaway Kitchen trends right now are all about balance: bold yet timeless, stylish yet functional. Whether you’re drawn to rich color palettes, smart technology, or natural textures, the goal is to create a space that reflects your lifestyle — and makes you actually want to spend time there. Because at the end of the day, the best kitchens aren’t just designed well — they’re lived in, loved, and full of life.
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| 850 Foodie
The Ingredients Local Chefs
Are Obsessed With Right Now
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f you’ve been out and about eating your way through the 850 lately, you’ve probably noticed something. Menus are shifting. Chefs are leaning into ingredients that feel intentional and thoughtfully reimagined. It’s not just about what’s trending online, it’s about what’s worth slowing down for.
with Scarlett’s Foodie Expert
Joanna Davis
Hello! I’m Joanna Davis, resident Foodie expert — a lifelong lover of delicious bites and local gems. Born into a Filipino family where food was a cherished love language, meals were more than just nourishment — they were connection, celebration, and culture. From becoming a Yelp Elite to launching a successful foodfocused Instagram page, I now have over 50,000 followers and have judged food festivals, dined across the Emerald Coast, and supported countless small businesses from Pensacola to Destin.
@the850foodie
Sourdough: The Rise of Slow Fermentation Sourdough has taken over social media, but this isn’t just another food trend. It’s rooted in a slower, more thoughtful process that delivers both flavor and function. Because it’s naturally fermented using wild yeast, sourdough is often easier to digest and has a lower glycemic impact than traditional bread. The fermentation process also helps break down phytic acid, allowing your body to absorb more nutrients. In short, it’s bread that not only tastes better, but works with your body, not against it. Locally, that care and craftsmanship is showing up in a big way. At Lucky Dough Pizza in Pensacola, their sourdough-based crust brings that signature airy texture with just the right amount of chew and depth. It’s the kind of detail you can taste and feel good about after. Cucumber: Fresh, Elevated, Unexpected Spring menus are leaning bright and refreshing, and a seasonal ingredient that captures that is cucumber. But chefs aren’t just slicing it into salads anymore, they’re transforming it into something far more layered. At Agapi in Pensacola, seasonality and creativity are always at the forefront. It’s one of those places that keeps you coming back because the menu is constantly evolving, with blind tasting experiences that showcase just how thoughtfully each ingredient can be used. As they describe it: “We really use all of the cucumber in unique ways… from a sweet and savory cucumber just at the base, to a cucumber sorbet with fresh mint and lime, finished with pickled cucumbers and shoyu-marinated sushigrade tuna. It’s light, refreshing, sweet, savory, and everything you want on a hot Florida night.” It’s that kind of intentional layering that turns something as simple as cucumber into a full experience. The Bigger Picture What ties all of these together isn’t just trendiness, it’s intention. Whether it’s slow fermentation, using every part of an ingredient, or building dishes around seasonality, local chefs are focusing on depth, balance, and creativity. And if there’s one thing that’s clear right now, it’s this: the best dishes aren’t just made to be seen, they’re made to be remembered.
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| Get the Look
the Foodie Hannah Dela Cruz: Sourdough Every Day
Pandora: Asymmetrical Cherry Fruit Dangle Charm
Dillard’s, Kendra Scott: Elisa Luxe Short Pendant Necklace
Butterie: Butter Dish with Attached Flip-Top Lid
World Market: Blue and White Tile Print Embroidered Strawberry Apron www.ScarlettMag.com
Macy’s, Ironwood: Acacia 21” Rolling Pin
Dillard’s, Coach: Cherry Denim Cargo Tote Bag 26 53
The Advocate |
DeDe Flounlacker Executive Director, Manna Pensacola, FL You’ve dedicated your career to supporting emergency food assistance. What first inspired you to pursue advocacy work, and how has that motivation evolved over the years? It all started with my parents, who through their words and deeds, taught me the importance of taking care of community. We were very poor, and most of our family and neighbors were barely getting by like us. But I never went hungry, because my parents would barter with neighbors for food and services. We raised chickens and cattle, which sometimes fed the mechanic and his family who worked on the farm equipment if my folks were short on cash. They taught me the importance of sharing without judgement and always being kind. My professional life has forever centered on supporting those in need thanks to my mom and dad. For readers who may not be familiar, what is the mission of Manna, and what does your role as Executive Director look like on a daily basis? Our mission is to offer emergency food assistance, service the food-related needs of vulnerable populations, and engage the entire community in the fight against hunger. We provide the healthiest food possible, in the form of groceries to people in Escambia and Santa Rosa counties. Manna is a unique organization and business model — a social service agency that works directly with people who are hungry, helping them find short- and long-term solutions to their challenges, AND a warehouse operation that last year included handling 1,374,091 pounds of food. Every day is about feeding our neighbors in need, no matter what. HOW we do that is where some of the magic happens for me — from identifying gaps in service to developing partnerships to reach people in need to thanking the hundreds of volunteers who help each month to problem solving complex issues to encouraging the most incredible nonprofit staff (total of 8 FTEs) in the area that their work changes lives. Listening, supporting, laughing, and caring about people are opportunities every day at Manna. Many people feel a pull toward helping their community but aren’t sure where to start. What do you believe are the most accessible ways someone can begin advocating for children and families in need? First, think about what’s really important to you and speaks to your heart. Maybe it’s pathways to education, access to affordable healthcare, ensuring children are safe, making sure that families and children have the basic needs to not 55
| The Advocate just survive but thrive – food, housing. Second, learn about organizations that concentrate on your interest. Doing a simple internet search using keywords in your area of interest can provide lots of possible options, including connecting you to an organization’s website to dig deeper. Visit the 211 website (uwwf.org/211) in our area to find out more about organizations offering help by searching service categories. What is one misconception people often have about emergency food assistance advocacy work, and how do you wish the community understood it differently? That people who need help with food are just taking advantage of a free resource and “the system.” It’s hard to imagine not having enough food or going hungry if you’ve never experienced it. But it happens all the time – in all zip codes – across our community. People coming to Manna for help look like me and you and anyone else. When the Supplemental Nutrition Assistance Program (SNAP, formerly known as food stamps) benefits were withheld in November 2025, and the government shutdown continued, Manna with other partners did food distributions at NAS Corry Station and NAS Whiting Field. In addition to seeing furloughed government employees, there were a number of active-duty military members who also needed food. Every day Manna, along with many other nonprofits in our community, help working families that are just getting by each month (take a look at uwwf.org/alice to learn more about working families in need). Please remember, hunger is REAL in our community and happens every single day to a child, a single mom, a grandparent raising their grandchildren, a veteran – your neighbors and mine. You’ve seen first hand how emergency food assistance affects individuals and families. What keeps you hopeful, and what moments remind you of the importance of the work being done at Manna? Our community, our volunteers, the Manna Team and Family, those we help – all keep me hopeful through their kindness and generosity. Every year, something pretty incredible happens around here. Someone will come by to drop off food or make a financial gift or volunteer, and they tell us that Manna helped them when they were a kid or when their family got in a jam. And now they wanted to pay it forward by giving back to help someone else. At our Souper Bowl food drive, a homeless man asked what we needed. Then he went inside the grocery store and came back with a can of corn. As he handed it to me, he said “I’m sorry. It’s not much but it’s all I can give now. It’s important that we take care of each other.” I was overwhelmed by his thoughtfulness and kindness. Brent Lane, a Manna board member, always says that a Manna bag of food isn’t just groceries, but it also provides hope to that person. Hope is a powerful thing and is an important part of my life and the work we do here at Manna.
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Can you share a program, initiative, or recent milestone at Manna that you are especially proud of? In my 14+ years at Manna, there have been many challenges – floods, a capital campaign, COVID. One of the most challenging times we faced was November 2025 when SNAP benefits were withheld. Manna was overwhelmed with calls from people needing help – people who never needed Manna before. Food pantries were running out of food, and Manna’s food inventory was running low. As a local organization with no government funding and no national affiliations with feeding organizations, Manna is able to respond quickly to community needs in creative, innovative ways. With the food we had in the warehouse, we knew it would be depleted by December given that need skyrocketed and food donations had dropped. That’s where hope and strategy came in. Within a matter of days, our team: developed a plan to strategically share food out with pantries and feeding organizations reaching people we could not; offered more food bags to our existing partners, including any of their employees that might need help; increased the amount of bags each family could have from 4 bags (5 days’ worth of food in each bag) to 6 bags; and increased our pantry appointments from helping 15 families per service day to 60 families per service day. When asked if they could increase the amount of time they were giving each week, every volunteer said yes. We couldn’t have done any of this without our community, who also overwhelmed us with generosity through donations of food and financial gifts. Everyone pulling together to get our neighbors fed. Community partnerships are essential to your mission. What types of support—from individuals, businesses, or volunteers — have the greatest impact on the people you serve? Last year, Manna helped 71,005 people and 61% of them were children. ALL kinds of support are needed to help families and children in need. Hosting a food drive in your neighborhood, business, civic group or faith organizations helps so much. Even one can of food or one jar of peanut butter makes a difference (mannahelps.org/donate/food/). Making a financial gift helps us to operate our pantry and 18 programs with 25 partners. A $5 donation will provide 3 healthy meals for someone in need. Volunteers are critical to our work. Last year alone, 4,564 volunteers gave 13,568.25 hours of service to Manna. Manna is an incredible organization that is 40+ years strong. But Manna isn’t a building. Manna isn’t even food. Manna is people — it’s you and me. It’s someone who gives and someone who receives (and sometimes they do both). Manna is each of us making life better today and tomorrow for someone in need. What an honor and blessing it is to be a part of the Manna Family. Visit our website MannaHelps.org to learn about making a difference. Or give us a call at 850.432.2053.