VOL. 13 NO. 1
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THE EMER ALD COAST MAGA ZINE
LESSONS FROM THE KITCHEN Popular cooking classes serve up education and entertainment
ARE YOU 40+ AND DATING? We have advice for you! DIRTY HANDED Art studios offer hands-on creative learning
FINDING LOVE
EMERALDCOASTMAGAZINE.COM FEBRUARY-MARCH 2012
$3.95
www.emeraldcoastmagazine.com
FEB-MAR 2012
A product of Rowland Publishing, Inc.
FINDING LOVE
From Bridal Guide Don'ts to Valentine's Day Dos, We Fill This Special Issue with A Lot of Heart
contents
The Emerald Coast Magazine February + March 2012
Pamela Goodwin and Cheryl Parish co-own Fiddly Bits & Tea, one of several female-owned businesses reviving downtown Fort Walton Beach.
in the e.c. 15 Snapshot The sure lure for “fishy” customers. 16 Chat The “godfather” of Italian food says it’s all about family. 18 Well-Worded A tragic experience leads to a poignant first novel for B.J. Bryant. 20 What’s Haute? These gifts will put you in the pink this Valentine’s Day. 22 Scene This is what we’ve seen and heard about your Emerald Coast colleagues, friends and neighbors.
happenings PHOTOS BY KANSAS PITTS (PAMELA GOODWIN AND CHERYL PARISH) AND SCOTT HOLSTEIN (TOMMY JACKSON)
25 Spotlight Will 98 Bar-B-Que scoop up another Gumbo Cook-off win? 26 Culture These local galleries are “dirty handed” when it comes to teaching art. 30 Editor’s Choice Fabulous tips for dating after 40. 34 Calendar Wonderful late winter and early spring events. 39 Social Studies The “Best” see-and-be-seen pics ever.
the good life F E AT U R E S
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Ladies Who Do Lunch Three recipes for success in downtown Fort Walton Beach BY PAMELA WATSON
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63 Eudaimonia Tommy Jackson’s new music hall is first rate. 64 Going Places Get away to Scenic Highway 30A! 70 Gardening Everything is coming up roses thanks to Ms. Grow-It-All. 72 Flavor Too many cooks in the kitchen? Never!
Engaged!
A Wedding Planning Survival Guide BY ANDI MAHONEY
76 Dining This guide to dining along the Emerald Coast has just what you crave.
A WORD WITH YOU 08 10 12 13 82
20 Follow us @emeraldcoastmag
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From the Publisher Editor’s Note Contributors Feedback The Last Word
63 Like us at facebook.com/emeraldcoast
EMERALDCOASTMAGAZINE.COM February–March 2012
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from the publisher Our Space Has Been Invaded — Again
VOL. 13 NO. 1
Our offices are located on a well-lighted, four-lane divided highway within the city limits. We have security lighting and a security system and, until recently, have not had a criminal intrusion into our work environment. We don’t handle cash, nor do we have any valuables in the building, other than some modestly priced computers. So, for the past 20 years I really have not even considered our offices to be a target for a break-in or any unlawful activity (other than the few armadillos that set up a temporary terrorist training camp in our yard). That sense of security changed last fall when we were hit by a smash-andgrab burglar three times in a two-month period. The first time, a fire door was pried open at 3 a.m. and one computer was taken before the Tallahassee police arrived just minutes after the alarm sounded. Insurance was notified and, a few weeks later, the computer was replaced. Just a week before the replacement hardware arrived, the same door was pried open again and this time an old, outdated computer was snatched. We didn’t even report it to our insurance carrier because it wasn’t worth much. This time, however, I had multiple dead bolts installed and was assured these doors were now totally secure against any assault with a crowbar. A month later, however, there was yet another break-in. This time he chose — unsuccessfully — to kick in a window by the front door. (He didn’t break it, but left a very clear, readable footprint.) When the window didn’t give, the burglar moved to Plan B. A metal chair was thrown through the glass front door and off he went again, into the bowels of our offices, looking for more computers. Two new computers were grabbed, offices were trashed and the thief headed out on foot as the city’s police sirens approached. This time, however, the perpetrator stayed a little too long and was spotted dashing away with about 20 pounds of hardware in hand. A footrace began and an officer got close enough to shoot his taser, but it fell short by inches. The bad guy won the footrace, and the officer later good-naturedly admitted he was more of a military tank than a jet when it came to the pursuit. Now the plot of this CSI episode begins to thicken — and get potentially dangerous. The police dogs captured the scent of the perpetrator from a dropped cell phone and tracked on the cover his escape route to find our computers in the bushes of a home about two blocks away. According “Amanda and Chris Sause to the police report, the officer knocked on the door of the home and found it unlocked. Officers are an adorable Emerald Coast couple.They had a entered the two-story residence with guns drawn and a police dog. They announced their presence small beach wedding and an while clearing the first floor, but the homeowner was upstairs watching television and didn’t hear intimate dinner reception at them. As the police began to work their way up the stairs, the homeowner sensed someone was in Christiano’s Ristorante. They his home and came out of the bedroom — to find a dog and two handguns focused totally on him. included their dog, Aubie, The man was handcuffed and put on the floor, but released a few minutes later when it was in the wedding wearing a becoming red wreath made determined he wasn’t the “bad guy.” Just imagine how things might have played out, however, if by Botaniq Floral Studio. he had come out of his room armed, ready to protect himself and his property. The situation could Instead of the typical ‘getting have gone south very quickly. ready’ images, we traveled Luckily, we had the perpetrator’s phone and, within hours, a name and address to go with it. around to various places they loved, like this stretch By midday, we found his Facebook page. He posted “what ya gonna’ do when they come for you,” of Grayton Beach. The result a line from “Bad Boys,” the tune that opens the popular series “Cops.” And they did come for was a very personal bride him the following day. He was arrested, admitted to the last break-in and now faces three felony and groom photo essay that counts of burglary of an unoccupied dwelling, grand theft and resisting arrest. reflected their personalities.” Today we are in the midst of another insurance claim and getting our plywood-boarded front — Kansas Pitts, Kansas Pitts Photography. door glass replaced with something that will not succumb to a chair or hammer. My hope is this crime spree will end with this person’s arrest and, most likely, incarceration since he has a hefty record of previous arrests. But it has unnerved my staff, as well as myself. Our + sense of security has been compromised, and only time will help restore it. I want to take this opportunity to commend SafeTouch Security Systems and the Tallahassee Police Department for their professionalism and very quick response. Without it, I am sure he would have gotten away, only to return to the well to smash and grab again. Whether for your home or business, I have learned that the investment in a security system will provide you many tangible and intangible returns — and give you some peace of mind. THE EMER ALD COAST MAGA ZINE
LESSONS FROM THE KITCHEN Popular cooking classes serve up education and entertainment
ARE YOU 40 AND DATING? We have advice for you!
DIRTY HANDED Arts studios offer hands-on creative learning
FINDING LOVE
EMERALDCOASTMAGAZINE.COM FEBRUARY-MARCH 2012
— BRIAN ROWLAND BROWLAND@ROWLANDPUBLISHING.COM 12EC_FM_McCaskill&Co.indd 1
8 February–March 2012
EMERALDCOASTMAGAZINE.COM
$3.95
www.emeraldcoastmagazine.com
FEB-MAR 2012
A product of Rowland Publishing, Inc.
FINDING LOVE
From Bridal Guide Don'ts to Valentine's Day Dos, We Fill This Special Issue with A Lot of Heart
1/6/12 4:27 PM
Photo by Scott Holstein
engaged!
New wedding trends appeal to bridal couples who love old-fashioned touches like this vintage-styled “chariot.”
A Wedding Planning Survival Guide BY ANDI MAHONEY
Congratulations! You just made one of the most important decisions you will ever make; you are getting married. Now buckle in because planning a wedding is one wild ride. Long gone are the days of simply booking the church and getting a cake. For many couples, their wedding is a statement of who they are as a couple and involves planning intricate details from venues to menus and flowers to favors. When you are under pressure to pull off the perfect wedding without a hitch, it is usually the little things that cause bridal meltdowns. It is important to begin the planning process organized and prepared so you can enjoy the experience and avoid bridezilla appearances when possible. Stick to the “Do’s” and “Don’ts” outlined below and you are sure to bask in bridal bliss throughout your engagement. Do set a budget and stick to it. Before you can book a venue or find a dress you need to know how much money you can spend overall, where you want to splurge and where you can cut back. “When setting your budget, take into consideration who will be contributing,” said Emerald Coast wedding planner Beck England. “The days of the parents of the bride paying for the entire wedding are no longer set in stone.” Don’t forget your manners. Let your bridal party, friends and family know that you appreciate their support and be considerate of the time and money you ask them to contribute. Do create a timeline and organize your “to-do” list. Much of the stress in wedding planning comes from feeling unprepared. In order to avoid extra stress, plan a timeline for when certain projects need to be done. Break out your timeline into weekly “todo” lists. This will allow you to focus on one project at a time and each detail will be accounted for at the appropriate point.
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Photo by Kansas Pitts
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A Wedding Planning Survival Guide
Who takes the cake?
“When I first meet with my clients they are all over the planning map, wondering about cakes, linens, colors, entertainment and food,” said Tammy D’Agostino, owner of The Eventful Planner. “I recommend concentrating on one vendor at a time so you don’t get overwhelmed.” Do collect pictures of wedding ideas you love and concepts that you would like to incorporate into your wedding. Visuals will help you identify the look you would like to achieve on your big day. They will also prove helpful when you communicate that look to your vendors. Do ask friends, family or a wedding planner to be responsible for wedding day tasks so you can enjoy the day and all of your hard work. Don’t let little mishaps steal your joy. No one else will notice if the florist uses the wrong flower or if your ring bearer is 10 minutes late. Make an extra effort to enjoy your wedding day, and don’t sweat the small stuff. Do write thank you notes. Keep track of the gifts you receive, large and small, so that you can easily send thank you notes no later than three months after the wedding. Amidst all the joy, chaos and excitement that comes with planning a wedding, remember to keep your eye on the prize. Whether you are dreaming of a fairy tale wedding or a small intimate gathering, things may not go exactly as planned, and that is okay. At the end of the day you are going to be married and embarking on your honeymoon (sans the mother-in-law). CLOCKWISE FROM ABOVE: Memories of your special day will last forever with a memorable vignette wedding photo like this circus-themed portrait by HBB Photography; A cascade of cheery cupcakes, like these served at an Alys Beach wedding, is one sweet trend Kim's Cakes has seen recently; These barefooted sign bearers also bring a yesteryear charm, just one of the many trends for 2012.
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Wedding cakes have come a long way from stacked round cakes with white butter cream frosting and miniature bride and groom figurines. Today, wedding cakes are colorful and bold and reflect a couple’s style, personality and interests. The wedding cake no longer blends into the background, and often times it is the focal point at the reception. Kim Weideman, owner of Kim’s Cakes, said that the biggest trend this year has been color on the cakes. In recent years, couples had white cakes accented with colorful ribbon or flowers. Couples are now icing their entire cakes in colors like lime green, pistachio and orange. If you are not sure what you want for your cake, don’t worry. Many couples begin the process inundated by all the options and confused about what to do. “A bride came into my shop and told me she liked topsy turvy, zebra and polka dots,” said Weideman. “This allowed me to draw out a personalized cake specific to her preferences and unlike any other. Clients are no longer bringing in pictures of what they like, rather creating something completely unique.” Television shows like “The Ultimate Cake Off” and “Cake Boss” have put a great emphasis on baking extremes. Hilton Sandestin Beach Golf Resort & Spa Pastry Chef, Yascha Becker, welcomes extravagant requests from elegant to over the top. “While wedding cakes are usually the centerpiece of the wedding reception, the show stoppers lately have been the groom’s cake,” said Becker. “[My] favorites include a sea turtle, a record player, a top hat and a travel bag with airline tickets to Hawaii.” Many brides along the Emerald Coast are choosing a relaxed beachy feel for their wedding cakes and including items like Adirondack chairs, white picket fences and sea shells, according to Cheryl Pietrcollo, owner of The Cake Destination. Pietrcollo also noted that cakes are heading towards floating tiers with hydrangea balls, huge garden roses and delicate stephanotis between each layer. Using cupcakes instead of a wedding cake is a trend that is becoming more prevalent. Pietrcollo first noticed this trend in 1997. “It took almost five years to convince any of our brides to take a leap of faith and leave the traditional wedding cake for the fun of having individual tiny cakes,” said Pietrcollo. The trend has evolved over the years, and now nearly 25 percent of Pietrcollo’s clients choose cupcakes over the traditional wedding cake. Cupcakes offer versatility when it comes to flavors and can help capture the mood of the occasion. “Think Piña Colada with pineapple filling, Lemon Chiffon with lemon curd, Key Lime with whipped lime mousse or Bailey’s Irish cream with chocolate mousse,” said Pietrcollo. Whether they choose cupcakes or the traditional stacked cake, couples are taking every opportunity to add personality, design and drama to their wedding cakes. “Brides want more bling, sugar-work and lights with sculpted custom pieces on the cake,” said Sara Pliscofsky, owner of My Custom Cake. “Table Cakes are also coming into full swing, where each table has its own tier cake decorated in a different way for guests to admire.” EMERALDCOASTMAGAZINE.COM
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A Wedding Planning Survival Guide
A Picture Perfect Day To many couples, capturing the excitement of their wedding day is almost as important as the day itself. “Your wedding day cannot be recreated, so there is only one opportunity to capture the joy, tears and emotion on the faces of your friends and family,” said Andrea Young, owner of Point of You Photography. “It is crucial to choose a photographer that can capture a memory before it happens.” Wedding photography has evolved from the bride and groom posing at the altar to anything imaginable. When we say anything imaginable, we mean it. Photographers like Hannah Brown with HBB Photography are recreating photos into themed backgrounds, such as a circus with exotic animals. A decision proving to be difficult for many couples is when to take wedding photos. Couples can do a first look before the ceremony, or take photos after the ceremony while the guests enjoy cocktail hour. “More couples are choosing to do a first look because it calms their nerves and allows them to see each other in private and have an intimate moment together before the festivities of the day,” said Kansas Pitts, owner of Kansas Pitts Photography. “This also allows the photographer to get a better variety of locations and images without compromising reception time with the guests.” With a backdrop like the Emerald Coast, it is hard to take a bad photo. To help you start your search, here are a few locals that have a unique perspective worth sharing. • Kansas Pitts Photography’s signature style is dramatic yet classy. • HBB Photography shoots to capture personalities and emotions. • Point of You Photography seeks the moments that will evoke emotions. • Pure 7 Studios is a modern version of vintage, with a touch of drama and romance. • Michelle Castle Photography has a romantic sensibility that makes an ordinary moment extraordinary .
Venues with Views Choosing a venue is one of the most crucial elements to planning a wedding. The venue sets the ambiance for your event and can determine the date and size of your wedding. Couples from near and far come to the Emerald Coast to tie the knot for its spectacular views. Here are a few standout venues that are worth looking into. SunQuest Cruises’ Solaris was voted Best Wedding Reception Venue in 2010 and 2011 by The Knot magazine. The 125-foot luxury dining yacht accommodates up to 150 guests and offers an unparalleled view of the Choctawhatchee Bay. The Solaris is docked at the Sandestin Marina and can take your wedding on a 14-mile round trip of the Bay. Formerly known as Commander’s Palace Restaurant, the HarborView Room is located five floors above the Destin Harbor and HarborWalk Village and offers panoramic views of both. HarborView Room holds up to 130 guests and also offers private spaces for more intimate events, such as a rehearsal dinner or bridal luncheon. The Destin Bay House is situated on Choctawhatchee Bay in Destin and provides a unique waterfront view of Crab Island. Nestled among magnolia and oak trees, the Destin Bay House provides a touch of Southern charm with 8,000 square feet of outdoor entertaining space and over 2,000 square feet of indoor space and can accommodate up to 200 guests. Clockwise from Top: Destin Bay House is on trend with this picturesque outdoor lounge setting overlooking the Choctawhatchee Bay photographed by Kansas Pitts Photography; Pure 7 Studios added a modern twist by framing this pretty bride with an unexpected backdrop; Some brides forsake their gowns for a great waterfront shot like this one by Michelle Castle Photography; Bold colored flowers add romance and drama to a simple, white wedding cake.
PHOTOGRAPHY CREDITS: HBB PHOTOGRAPHY (P. 52, CIRCUS WEDDING); MICHELLECASTLEPHOTOGRAPHY. COM (P. 52, KIDS; 53, CAKE; P. 54, TRASH THE DRESS); KANSAS PITTS PHOTOGRAPHY (P. 54, DESTIN BAY); POINT OF YOU PHOTOGRAPHY (P. 54, FLOWER); PURE 7 STUDIOS (P. 55, BRIDE)
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ladies lunch who do
THREE RECIPES FOR SUCCESS IN DOWNTOWN FORT WALTON BEACH BY PAMELA WATSON | PHOTOGRAPHY BY KANSAS PITTS
M
ost people zip through downtown Fort Walton Beach with their minds on their destinations or on the closely funneled traffic. They don’t see the myriad of shops and restaurants lining both sides of this narrow stretch of U.S. Highway 98 known as the Miracle Strip Parkway, but they should.
Once the center of what was called the “playground,” the downtown area began a gradual decline after its heyday in the 1960s and ’70s. People went less often, instead, hurrying through downtown to enjoy restaurants on Okaloosa Island and beyond. Today, there’s change in the air — along with the flavorful smells of cooking and baking — as four female entrepreneurs add new ingredients to the downtown dining mix. Three new restaurants have opened in the past two years, giving Fort Walton Beach more delicious dining options and area residents and visitors a reason to stay in town and do lunch. Each takes a different approach and all are owned by local women.
Filipino Delicacies that Delight When Sue Arnold was a little girl, her mother would go to the market near their home in the Philippines and sell produce from their small farm. When she came home, she always brought with her sweet bread called pandesal, which made the 5-year-old Arnold declare, “When I grow up, I’m going to make this bread the way it lights up my eyes!” Little did she know that 50 years later, she would be making that bread and many other Filipino delicacies to the delight of her friends and customers. After 30 years in the food service industry, Arnold decided to retire, but when her brother, William, lost his job with Delta Airlines, she knew she had one more thing to do. As the oldest of 12 children in a close Filipino family, the soft-spoken Arnold decided to follow a lifelong dream and open a restaurant where she and her brother could bring Filipino food to the area. What began as Filipino desserts became a fullfledged restaurant in April 2010. Located about a block north of Miracle Strip Parkway, Sue’s Desserts & More is the only Filipino restaurant in Fort Walton Beach. Her baked goods, a la carte menu and all-day buffet have become a hit with both locals and visitors. Sue’s Desserts includes brazo de mercedes, a noflour egg white and custard cake, leche flan, coconut macaroons and her favorite, halo halo, a refreshing fruit, milk and ice mixture. Many of Arnold’s siblings help out in the family business, and now her 10-yearold granddaughter is showing an interest. “She watches the Food Network and tells me, ‘Grandma, you need to make this,’ so we try lots of her suggestions,” Arnold says. Clearly, the next generation of pandesal makers is already in training.
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TOP: Sue’s Desserts & More features an ever changing buffet ($7.99) of hot and cold vegetables, salads, pastas and Filipino specialties that are plated and served to your table; CENTER: Owner Sue Arnold lives her dream of serving her mother’s authentic Filipino recipes to hungry Emerald Coasters; ABOVE: Menu items from just $1.39 include a long list of freshly baked Filipino breads, pastries, cakes and sweets.
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An Old-Fashioned Story Adonna Zehr grew up in a bakery. Her parents owned bakeries and she learned at an early age to hand-roll doughnuts. So when it came time for Zehr to choose a career, baking was not what she wanted to do … or so she thought. “I’ve lived in Fort Walton Beach for 21 years. When I left my parents’ bakery, I never thought I’d want to get back into baking,” Zehr, a determined woman with bright eyes, explains. “But when the opportunity came up, I knew I really wanted a bakery on Main Street.” Adonna’s Bakery & Café opened in March 2009. The family business includes third-generation bakers: Zehr’s son, Brandon, who works full time, and her daughter, Serena, who frequents the kitchen when she’s home from studying baking and pastry arts at Pensacola State College. Although her husband, Don, doesn’t work in the bakery, Zehr describes him as her “backbone.” The main dining room at Adonna’s Bakery has several tables nestled along the storefront window. Four glass-front cooling cases are filled with beautiful breads, cookies, cakes, cupcakes, cinnamon rolls topped with maple icing and “cake balls” made from pieces of leftover decorated cakes. A back room is reserved for private consultations. In addition to the bakery, the shop is open for breakfast and lunch, serving fresh croissant breakfast sandwiches, omelets, quiches, deli sandwiches, salads and homemade soups. “I’m a Southern baker, and everything has got to be up to my standards,” Zehr declares. Everything is. She uses only the freshest ingredients and Boar’s Head meats to go on her fresh-baked breads. Only fresh fruit pectin, not artificial flavorings, gives her banana cake and strawberry buttercream cake their fruity flavors. Zehr’s intricate wedding cakes are a favorite with brides, and each one is made to order for that special day. She also makes cakes for birthdays, baby showers and special occasions and offers complete catering services for weddings and events. After two years back in the bakery business, this old-fashioned Southern baker thinks she made the right choice. “Take what you’re good at and do it!” she advises.
CLOCKWISE: The atmosphere in Adonna’s Bakery & Café is as warm as the fresh-baked banana cake; Adonna’s Bakery & Café is located in the heart of downtown Fort Walton Beach; All natural fruit pies are baked daily; Patrons are sweet on Adonna’s Buttercream Cupcakes; Adonna Zehr is proud to be a second generation Southern baker.
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CLOCKWISE FROM RIGHT: Fiddly Bits & Tea has helped feed Fort Walton Beach’s renaissance; Cheryl Parish and Pamela Goodwin serve English tea with a Southern twist; Artsy wall murals welcome visitors to park behind Fiddly Bits & Tea; An eclectic gift shop is adjacent to the tea room; The shop was completely renovated into a cozy tea room awash with art by the owner’s son, Andrew Kettle; Jam tarts are a sweet side to English tea.
Time for Tea and Biscuits Pamela Goodwin always wanted to open a tearoom, a natural desire for a proper English lady from South London. She just didn’t realize when she married her American serviceman sweetheart that she’d be opening it 35 years later on the sunny Emerald Coast. But when her artist son, Andrew Kettle, met Atlanta resident Cheryl Parish, the three of them started pouring their ideas into one eclectic teapot. The resulting brew opened in May of this year as Fiddly Bits & Tea Art Gallery Café. “We wanted a quiet place, somewhere people can be comfortable and enjoy a cup of tea and perhaps read a book,” explains the petite Goodwin, wearing a warm smile. Adding to their own ideas were questions from friends: Will you do tea parties? High tea? What about bridesmaids’ luncheons? Poetry readings? Book clubs? “The suggestions have been wonderful,” chimes in Parish. “We want to keep them coming, so we have suggestion cards for our customers to fill in and we’re always happy to listen to ideas.” As its name suggests, in addition to tea, this particular shop has lots of “fiddly bits.” The space is filled with Kettle’s art, as well as that of other artists, jewelry, woodcarvings, gift items, and, of course, teapots, cups and saucers. As Parish tells it, they wanted to offer things that smell good and make you feel good — and everything is for sale. So what’s for tea? The menu offers two English sandwiches, including cucumber, and two American sandwiches, including Parish’s favorite, chicken salad. There are also quiches, jam tarts, scones, cakes and biscuits (not the Southern style biscuits; in England that’s what they call cookies). However, Goodwin says the tea shop does have a Southern slant since they serve both hot English tea and sweet iced tea. “We have South London tea and South Georgia tea,” she says with a laugh. ec
Adonna’s Bakery & Café 201-A Miracle Strip Pkwy. | (850) 226-7552 Hours: Monday–Friday, 7 a.m. to 6 p.m. Saturday, 7 a.m. to 5 p.m. Adonna’s Special Baked Items: Cake balls dipped in chocolate and strawberry buttercream cupcakes with whipped cream frosting Fiddly Bits & Tea, Art Gallery Café 222 Miracle Strip Pkwy. | (850) 226-7375 Hours: Tuesday–Saturday, 10 a.m. to 6 p.m. Pamela’s Special Tea Items: Cucumber sandwiches and English scones Sue’s Desserts & More 202 Ferry Road S.E. | (850) 243-6780 Hours: Tuesday–Saturday, 7 a.m. to 9 p.m. Sunday, 10 a.m. to 5 p.m.. Sue’s Special Dessert: Halo Halo (Filipino for “mix mix”), fresh tropical fruits, coconut, milk and shaved ice
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