Pensacola February 2016

Pensacola

FEBRUARY 2016

PensacolaLifestylePubs.com

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Pour it on!

Vinos your valentine will love

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Lifestyle Letter

Aislinn Kate Photography

Friends, Food and Wine– A Perfect Combination

W

hen my husband and I decided to move our family from Tulsa, Okla., to Pensacola 14 years ago, we didn’t know a soul here. We had never even visited.

My husband, John, had recently left his career in the oil business, and we had just returned from a spring vacation in Orange Beach, where we fell in love with the sparkling water, salt air and powdery sand.

After returning home, I Googled areas near Orange Beach. I knew I wanted our kids in the Catholic school system, and Pensacola—from the historic buildings to the beautiful beaches and the Southern traditions—captivated me.

Call our move a whim or a “leap of faith.” But we knew the moment was right, and the destination, perfect.

The moving truck arrived at our East Hill home on our daughter’s fifth birthday. As the movers unloaded boxes, and as we unpacked belongings, some neighbors dropped by to introduce themselves. Their smiling faces were a welcome relief from our long journey.

They offered to take our kids for the day. One neighbor was friends with our Realtor, so we accepted their offer. When my husband took a break to check on them, he found the kids hanging like monkeys in the trees, laughing and having a blast with a dozen other children. They even threw my daughter a birthday party with food, cupcakes, balloons, ice cream and gifts. That evening, they held a fish fry for us.

Talk about Southern hospitality! We felt so welcomed to this city and so blessed to call Pensacola home.

Whenever we get together with our neighbors, food and wine—two of my favorite things besides friends—are always integral parts of the celebration.

This month is Pensacola Lifestyle’s food and wine issue. The darker, colder nights are ideal times to huddle together to enjoy a warm feast. Also, what better way to celebrate Valentine’s Day than to wine and dine at your favorite hotspot in town or to prepare a romantic dinner for two at home?

We hope you enjoy this issue of Pensacola Lifestyle.

Bon Appétit!

Sharmane Adams, Publisher Sharmane.Adams@LifeStylePubs.com

FEBRUARY 2016 publisher

Sharmane Adams | Sharmane.Adams@LifestylePubs.com editor

Sloane Stephens Cox | Sloane.Cox@LifestylePubs.com contributing writers

Jahna Jacobson, Karen Crawford, Laura Boyles, Rebecca Ross, Sean M.J. Smith contributing photographers

Aislinn Kate Photography, Alyn Abrams, Barrett McClean Photography, F. Norman Vickers, Holly Gardner

CORPORATE TEAM | Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

CHIEF SALES OFFICER

| Matthew Perry

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING

| Brad Broockerd

| Sara Minor

ART DIRECTOR EDITORIAL DIRECTOR AD COORDINATORS

| DeLand Shore

| Nicole Sylvester

| Cyndi Harrington, Chelsi Hornbaker, Kim Foster, Megan Seymour

LAYOUT DESIGNER DESIGN SPECIALIST

| Nicolette Martin | Ashleigh Thomson

EXECUTIVE ASSISTANT APPLICATION ARCHITECT WEB DEVELOPER

| Melanie Carlisle | Michael O’Connell | Hanna Park

Sharmane Adams, Publisher Sharmane.Adams@LifestylePubs.com Ashlyn's fifth birthday party in Pensacola.

by Community ™

PensacolaLifestylePubs.com ON THE COVER Wine from SoGourmet Wine Shop PHOTOGRAPHY BY AISLINN KATE PHOTOGRAPHY

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Pensacola Lifestyle | February 2016

JOIN US

TALK TO US

P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Pensacola Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Pensacola’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors.

Information in Pensacola Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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850.912.8249 2301 North Ninth Ave., Suite 100, Pensacola, FL 32503

February 2016

20

Departments 8

Good Times

12

Around Town

16

Hometown Hero

30

Culinary Creations

32

Lifestyle Calendar

34

Local’s Choice

18 Fall in Love with Food Again

Pensacola chefs feed your desire to keep cooking

20 Loveable Libations

These romantic wines will wow you both

24 Small-Screen, Big Love

Get the inside scoop on two low-key local celebrities

28 Flower Power

Learn why camellias are captivating Pensacola residents

18

24

28

Lifestyle Publications Arizona | California | Colorado | Florida | Georgia | Idaho | Illinois | Kansas | Missouri | Montana | Ohio | Oklahoma | Texas | Utah

Good Times

"Bubbles in the Breezeway" Tasting

Guests took their taste buds on a trip around the world at this spirited event. Premier Beverage Company provided more than 40 champagnes and sparkling wines, and Cloud9 Chocolates offered tasty treats. "Bubbles in the Breezeway" took place in December at the Wine Bar downtown.

Tammy and Paul Grimes, and Kelley and Mike Majewski Jennifer Merchant, Molli Novota, Mari Carmen Judge Nick Geeker and owner Ian Kaple Josephs, and Kelly Gunther

Steve and Shelley Black, Lori Demorest, and Jon Brakefield Marcia West and Lenette Bear

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Pensacola Lifestyle | February 2016

Bryan Mills, Michael Record, and John Gibson

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Good Times

Pensacola State College’s “Holiday Experience” scholarship fundraiser

About 200 guests enjoyed a magical evening, which included a winter-night holiday show at the college’s planetarium, dinner prepared by the college’s culinary-arts students, and music by PSC’s Concert Chorale. The event raised $70,000 for scholarships for the school's students. PHOTOGRAPHY BARRETT MCCLEAN PHOTOGRAPHY

Herb Woll, Ann Woll, Peggy Sansing and Sandy Sansing

Margie Moore, Larry Bracken, and Doug and Lisa Bates

McGuire Martin and Jim Reeves

Mike and Mary Ellen Wiggins

John Gormley and Pensacola State College President Dr. Ed Meadows

Mike and Jo-Ann Price

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Around Town

AROUND TOWN

hydro massage, hydro-derma fusion, facials and eyelash extensions.

The spa is located near Cordova Mall at 5010 Bayou Blvd., Suite 103.

Details: 850.912.4488 and BellagioDaySpaPensacola.com.

UWF STUDENTS ARE TWO OF 13 NATIONWIDE TO RECEIVE ENDOWED SCHOLARSHIPS University of West Florida seniors Pristine Kirkconnell and Chiena Whitt were selected to receive endowed scholarships from the American Chemical Society Scholars Program, an honor bestowed to only 13 students nationwide.

UWF was the only school to have more than one student chosen for the endowed scholarships. Other institutions with winners included the University of Pennsylvania, Massachusetts Institute of Technology and University of Florida. UWF also has the second highest number of ACS scholars in the nation, tying with Stanford University, and second only to MIT. The endowment founders each pledged or donated $100,000, and the students will receive about $5,000 each.

Kugelman Foundation family photo

GENEROUS GRANT PAVES WAY FOR INNOVATION LAB AT EPISCOPAL DAY SCHOOL Episcopal Day School is taking hands-on, high-tech education to a new level, thanks to a $25,000 grant from the Kugelman Foundation.

The money will create an innovation lab to serve the school and the

The ACS Scholars Program was established in 1994 to attract Af-

Pensacola Bay Area community. Optimized for 21st-century teaching

rican American, Hispanic and American Indian students considered

and learning, the Kugelman Innovation Lab will be a dedicated space

underrepresented in the chemical sciences by the National Science

that offers project-based learning with integrated classroom technolo-

Foundation to pursue careers in the field. The program also aims to

gy. There, children can be dreamers, inventors and designers who will

help build awareness of the value and rewards associated with careers

be urged to take risks and to make, to invent, to program and to design.

in chemistry and to assist students in acquiring skills and credentials.

Skills will be reinforced through science, technology, engineering, the

LESS-FORTUNATE LOCALS RECEIVE BLANKETS

arts and math. The intent is that these experiences will motivate children to become inventors, entrepreneurs, collaborators and problem solvers. Sample instruction themes include robotics, 3D printing, de-

Gulf Power, along with local agencies throughout Pensacola,

sign and fabrication, coding, computer programming, wearable tech,

helped with the coordination and delivery of 4,000 donated blankets

molecular gastronomy, and stop-motion animation. EDS plans to invite

to groups across Northwest Florida. Farm Share Inc. donated the

the public to the lab for free educational activities. The lab is expected

blankets and transported them from Homestead, Fla., to Waterfront

to open by the 2016-2017 school year.

Rescue Mission in Pensacola for distribution in December.

Along with the 44 pallets of blankets, Farm Share also donated one pallet of Meals Ready to Eat (MREs) “heater meals” and a pallet of Hersey’s chocolate dipping sticks.

STILL WATERS DAY & MEDICAL SPA ENHANCES CLIENTS’ COMPLEXIONS WITH NEW SOUGHT-AFTER DEVICE

Local agencies that received the blankets included the Rescue Mission,

What’s called “the best-kept beauty secret in Hollywood?” The

the Beacon Women’s Shelter, Samaritan Hands, EscaRosa Coalition on

Eclipse MicroPen, a new innovation in aesthetic medicine for treating

the Homeless, Loaves and Fishes and The Ministry Village at Olive.

the appearance of fine lines, wrinkles, acne scars, hyperpigmentation

BELLAGIO DAY SPA OPENS

and stretch marks. Still Waters Day & Medical Spa in downtown Pensacola is pleased to offer this minimally invasive procedure, which

Let spa specialists fuss over your fingernails and treat your toes

involves tiny needles being injected into the skin to produce collagen

at Pensacola’s haute new haven: Bellagio Day Spa. From hand treat-

and elastin. The MicroPen is a top-award-winning device that has

ments to hair removal and hot stone treatments, the services are

been featured on the CBS’s syndicated talk show “Doctors.” It can be

designed to make you feel rested and rejuvenated and to look your

used on any part of the body, on all skin types and with minimal or no

best. In the near future, Bellagio is planning to offer spray tanning,

down time. Details: 850.432.6772 or StillWatersMedSpa.com.

CONTINUED >

12

Pensacola Lifestyle | February 2016

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February 2016 | Pensacola Lifestyle

13

Around Town

(CON TI N UED)

SUPERIOR GRANITE ANNOUNCES ROLE IN VINCE WHIBBS MEMORIAL Superior Granite teamed up with the Wallace Company to construct the granite around the Vince Whibbs Memorial Park at the Maritime Park. The memorial, located just north of the park’s amphitheater, was revealed in fall 2015. The black granite base and the memorial itself are in the shape of a pentagon, symbolizing the City of Five Flags to which Whibbs dedicated his service.

Vince Whibbs Memorial Park at the Maritime Park

UPCOMING EVENT: ANNUAL CATHOLIC HIGH SCHOOL FUNDRAISER “STARRY, STARRY KNIGHT DINNER/AUCTION FOR QUALITY EDUCATION” Enjoy great food and premium silent and live auction items—and the chance to share your Crusader spirit with Catholic High School family and friends. Master of Ceremonies, Eric Blay, and auctioneers Collier Merrill, Greg Whibbs, Billy Harrell, as well as other CHS alums and community leaders, are hosting the event. Doors open at 5 p.m. on March 12 at Pensacola Catholic High School, 3043 W. Scott St. For sponsorships or to donate auction items, contact Lynn Ruble at

824 E Belmont St (Corner 9th Ave) | Pensacola, FL 32501 850-542-7548 Open Tue-Sat 10a-5p www.toadhallantiques.com European Painted Furniture • Unique Gifts • Jewelry Apparel • Home Accessories • Local Art

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Pensacola Lifestyle | February 2016

850.436.6400 ext. 123. Reserve your seat at PensacolaCHS.org.

CORRECTION Page 9 in the January issue of "Good Times" The National Aviation Museum Foundation incorrectly identified Capt. and Mrs. Kurt Sanborn in a photograph at the foundation’s black-tie event featuring Apollo astronaut Eugene Cernan.

GHV1.qxd:Layout 1 11/29/15 9:58 PM Page 1

February 2016 | Pensacola Lifestyle

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Hometown Hero

W

hen Michelle Flynn was nearing the end of one career line, she didn’t stop. She simply switched tracks.

Once a military “mover and shaker,” she now performs home makeovers. It’s an impressive mid-life maneuver that the Pensacola resident, 46, takes in stride.

“I was always interested in interior design,” she says. “And, after 20 years in the Navy (she retired in 2014), I decided to pursue it professionally.”

And what a trip it has been.

Flynn, who was born in Italy, has lived across the United States and around the world, thanks to her father’s military career, as well as her own and her husband’s. Her Pensacola connection began in 1992, when she was commissioned an ensign through the Navy’s Aviation Officer Candidate School.

It wasn’t the artistic 21-year-old’s initial career choice; but, ultimately, it was the right decision.

“I got my bachelor’s degree in theater and was dreaming of Broadway,” Flynn says. “But as much as I loved performing and designing costumes, I’d always admired my father, who was a career naval officer.”

By 1997, she was a naval-aviation supply officer. She arrived in Pensacola to join the Blue Angels, the Navy’s flight demonstration squadron.

“That was a great time,” Flynn recalls of her three years with the team. “I really enjoyed working with everyone.”

She found love with the Blues, too.

During team tryouts, she met her husband, Navy Cmdr. Bob Flynn, who is now the squadron’s executive officer.

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Pensacola Lifestyle | February 2016

Career About-Face FORMER BLUE ANGEL PLANS TO SOAR IN NEW CAREER AFTER GRADUATING FROM WORLD’S TOP DESIGN SCHOOL ARTICLE REBECCA ROSS | PHOTOGRAPHY AISLINN KATE PHOTOGRAPHY Michelle Flynn

Michelle joined the Blue Angels in 1997. She earned multiple personal decorations and various other service and campaign awards.

But, when her military career began winding down, Flynn’s artistic side came calling, paint and fabric swatches in hand.

Instead of “actress,” the role she sought was “interior designer.”

“I’ve always been able to walk into a room and see how it should look,” Flynn says. “My first 14 years in the Navy, I moved 13 times, so I had plenty of experience putting houses together.”

Friends had already been asking her to help with their homes. Encouraged by her family, the mother of three entered the prestigious Rhode Island School of Design in 2010, ranked as the world’s top design school for several years.

There, she found both inspiration and support from fellow students.

“Many of them were making similar career shifts, so we had that in common,” she says. “I learned just as much, if not more,

from classmates as I did from professors.”

After four-and-a-half years and 19 rigorous courses, Flynn graduated with a certificate, the equivalent of a master's degree, in interior design.

Now, if walls could talk, they might just ask for her by name.

From baths to bedrooms, kitchens and man caves, any area can be transformed under Flynn’s guidance.

It’s the seemingly intimidating processes that she aims to make painless.

“I want to be able to help people with their visions, not just mine,” she says. “So much of being a designer is psychological.

You need to understand your clients and what works for them.”

That understanding can mean finding a subtle way to incorporate a homeowner’s particular passion into the design.

Pensacola Lifestyle would like to thank TIS — The Image Special“It’s all about balist for styling Michelle's hair for this photo. ance and functionality,” TIS specializes in airbrush makeup, special-event hair design, Flynn explains. “In a corporate-headshot styling, image consultations, personal shoproom, you don’t want to ping, wardrobe assessments, and media and photo consulting for have one thing screammen and women. Their style experts can even create a custom ing at you. And you Pinterest board for clients, offering new ideas about pairing gardon’t want to go too ments the clients already own. trendy, or else things “We truly have a keen eye for detail and everything that is aesthetcan look dated quickly.” ically pleasing,” says TIS co-owner, Abigail Whitaker, “and we enjoy She owes her globenhancing our clients’ natural beauty and improving their images.” al influences to her DETAILS: 321 N. Davis Hwy., 850.466.5309 and TisPns.com. nomadic lifestyle.

“I’m so inspired by the places I’ve been,” Flynn says. “Personally, I don’t want to have a home with one style that looks like a museum. I love to mix things up.”

And she thanks her military background for equipping her with some of the business savvy she needs for her current work.

“Budgets, deadlines, organization and communication,” she lists. “Those are skills I’m bringing with me.”

Flynn is excited to build her Pensacola business, client by client. And she encourages anyone thinking of a career move to make that leap.

“Always keep learning,” she says. “That’s the most important thing.”

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February 2016 | Pensacola Lifestyle

17

KICK THAT CULINARY

CONUNDRUM

SEEK SHOPPING STIMULATION

Chef Blake Rushing of Type in Pensacola goes shopping for ideas.

“Ingredients drive me for the most part, whether it’s stopping by local markets or calling Flora Bama Farms and

asking

what

they

have

that’s

out of the ordinary,” Rushing says. “I’m always on the lookout for unusual proteins from places

Set your imagination—not your meatloaf—on fire

like Joe Patti’s, or I incorporate wild

ARTICLE JAHNA JACOBSON | PHOTOGRAPHY AISLINN KATE PHOTOGRAPHY

game from hunting excursions my friends or I go on.

“You may have

L

asagna, chicken and tacos are in rotation at your table every

to make a quick trip

week. And, when it’s time to entertain, everyone knows they

back for an ingredi-

can rely on your artichoke dip.

Is that what you’re going for? Reliable?

Forget those food fallbacks—at least for now. Discover something exciting, amazing, delicious and even sinful.

Chef Gregg McCarthy of the Grand Marlin on Pensacola Beach says every chef gets stuck in a rut on occasion.

“It’s like writer’s block,” he says. “You run out of ideas and need inspiration.”

Recognize you’ve become stove stultified?

Chef Blake Rushing of Type

ent, but that’s your best bet on making your own personal prized dish.”

The weather can affect his appetite.

“It’s hard to dream of cassoulet and beef bourguignon when it’s December but still hot and humid,” he says.

Local, organic and eco-friendly foods are more fashionable than ever, so look for quality ingredients close to home, McCarthy says.

“Seafood, shellfish, local pork, organic and heirloom produce from local farmers—we have a lot of local, healthy options," he says. "The Gulf Coast also has traditions and recipes, dating back hundreds of years, that can inspire us to work with or to update traditional ingredients and dishes.”

VEER OFF COURSE

Standbys for dining can lead to standbys for cooking. Try a new dish at your usual haunt or try a new restaurant altogether, McCarthy says. Take a trip out of town or even turn on the Travel Channel and consider the flavors of a new culture.

Chef Alyn Abrams of SoGourmet also advises getting out of the kitchen.

“For me, getting out of a rut involves looking through a wine selection, going to a farmer’s market or an Asian or a Spanish market for new ingre18

Pensacola Lifestyle | February 2016

Chef Alyn Abrams of SoGourmet

dients,” he says.

And, when you eat something you enjoy, savor it and remember it, he adds.

Abrams suggests adding to your arsenal a mandolin slicer, micro-plane zesters, real fish spatulas, garnishing tools, and “proper

“When you’re eating out, take note of the flavor profiles you enjoy and

pans that sear well and that don’t burn food easily.”

buy those ingredients to incorporate them at home. This will expand your knowledge of ingredients and your ability to create memorable dishes.”

COOK COURAGEOUSLY

ENHANCE YOUR KITCHEN CACHE

trusted recipes to gain skills and to learn next-level flavors.

Cautious about your kitchen abilities? Abrams suggests tackling If you’re in a cook-by-numbers rut, chances are your kitchen is, too.

“Many people don’t like spending money on unfamiliar ingredi-

Send that garlic powder to timeout. Forever. Set the Teflon skillet aside and

ents,” he says. “Other people who know how to taste and to break

bust out a cast-iron pan. Take a look at your pantry, spice rack and cabinets

down raw ingredients may see something they haven’t had the

to see what additions can liven up your weekly menus.

chance to cook with, but they will have a better idea how to utilize

Branching out into new flavors can turn a standby into something exotic or elegant.

the item for its flavor, texture or other attributes once they taste it.”

But taking the plunge is a valuable experience, even if the end re-

“​Lavender and juniper berries are nice floral spices that can brighten

sult won't win awards.

sauces,” Rushing says. “Herbs de Provence or a nice Moroccan spice blend is great for rubbing on meat​before cooking them. Fennel seed, anise, and star anise add a wonderful light licorice flavor.”

His favorite unexpected flavor comes from cardamom pods.

“They’re brightly floral. Just remember to pull them out of anything before serving,” he advises. “If you accidentally eat a whole one, that’s all you’ll taste for the rest of the meal.”

Native to Florida, Sunchokes are

“At the restaurant, if it’s not 100 percent right, it’s 100 percent wrong,” McCarthy says. “But home cooks can try recipes and make modifications. Even if it isn’t picture perfect, you can end up with something tasty.”

another favorite. They’re the root of a ​“ You'll screw up on occasion, but don't fret,” Rushing says.

sunflower and are also called Jerusa-

“I’ve been cooking professionally about 17 hours a day, 5 to 6

lem artichokes.

“They have a beautiful, sweet

days a week, since 2004. Occasionally, I still mess up when

earthiness,” Rushing says. “Sautéed,

I try something new. It’s all part of the learning process, and

fried, pureed, made into soup, pick-

it makes you better.​”

led—they’re very versatile.”

Abrams recommends setting aside the salt and experimenting with more

Chef Gregg McCarthy of the Grand Marlin

exciting options.

PREPARE A PLAN B

If things go south and you end up with something more charred than Darth Vader or seasoned like the Dead Sea?

“Fresh herbs with thyme and basil are favorites, but I love mar-

“Always have a phone number of your favorite take-out place,”

joram, chocolate mint and newer hybrids, such as cinnamon basil

Abrams jokes. “If it’s just taste, then it probably deals with a flavor

and lemon thyme,” he says. “Many Indian spices—cumin, coriander,

combination that doesn't match well. Taste the raw ingredients when

turmeric—decorate my spice cabinet at home.”

it’s safe to do so, so you know how strong flavors are. For example,

Find yourself slow roasting or quick sautéing every meal? Consider new preparation techniques that can add flavor, texture and depth.

“I’m old-school in a lot of ways and leery of tech in the kitchen,” McCarthy says. “But I’m open to new ideas.”

Recently, one of his colleagues raved about cooking “sous vide,” in which food is sealed in airtight plastic bags and then placed in a water bath or in a temperature-controlled steam environment for extended cooking times. McCarthy’s interest was piqued, so he invested in the equipment.

“People would be shocked if they gave it a try,” McCarthy says. “It’s the best way to prepare perfectly moist chicken.”

“Sous vide” also forces flavors into foods while they cook, rather than just coating the outer layer as most home-cooking methods do.

McCarthy has a vacuum sealer at the restaurant but says fairly inexpensive systems are available for home cooks.

not all hot peppers carry the same heat.”

And don’t be afraid to second guess a recipe. Typos happen.

“If you’re making a cake that calls for twice as many dry ingredients as wet ingredients, you’ll probably have a dry, crumbly outcome,” he says. “Good for shortbread, bad for brownies.”

And for the forgetful who end up with everything a notch beyond well-done? ​“ With meat, trim away what burned,” Rushing says. “For over-seasoned soups, add a whole peeled potato to soak up excess salt.”

Other than that, he says, “learn from your mistakes and try again!”

“Remember, you don't do it for a living, so no one ​will write a self-serving Yelp review about it."

February 2016 | Pensacola Lifestyle

19

SULTRY SIPS

Titillating top picks for your romantic rendezvous

V

alentine’s Day is not the time to snatch a bottle of LeWhatever off a sale rack.

Cute label and a witty name (naturally a “grapey” pun), and it’s only $10, right?

What can go wrong?

Everything!

Save low-end libations for a lone Tuesday with a Netflix-sitcom binge session.

Pair them with popcorn.

Fortunately, wine whiz Pepper Dowdy of SoGourment’s Wine Shop anticipated the pressure that can come with picking the perfect potion. From red to rosé (yes, rosé is cool again), a fine wine can make all the difference, even on this quixotic— and completely contrived—“day of love.”

Here, he shares a sampling of some of his favorite Valentine's Day vinos.

ARTICLE SEAN M.J. SMITH | PHOTOGRAPHY AISLINN KATE PHOTOGRAPHY

20

Pensacola Lifestyle | February 2016

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BIO

Long before Pepper Dowdy opened and managed Pot Roast & Pinot restaurant in Pensacola, Pepper Dowdy of SoGourment’s Wine Shop

he cultured a love and appreciation for great wines, perfect

pairings, and the meaning of “craft.” Also, Dowdy managed Tommy Bahama’s in Sandestin and served as general manager at Destin’s Cuvee Bistro, fine dining venue that features one of the

Local, Pensacola based, family owned and operated business designed to deliver tools employers and employees need to be successful

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Panhandle’s finest wine cellars. The venue won the Wine Spectator Award of Excellence and a Golden Spoon award.

CONTINUED >

(850) 434-6708 | 2101 N. 9th Ave., Pensacola www.allstaffpayrollservices.com February 2016 | Pensacola Lifestyle

21

SULTRY SIPS (CON TI N U ED)

DOWDY’S WINE WISDOM

• Choose wines that are low in alcohol content. Old World selections from Italy, France, Spain and Germany tend to be less boozy.

• Wines higher in acidity tend to pair well with cuisine.

• Create new sensory experiences that lead to great memories. New sensory input leaves unique impressions in the brain, helping you connect memory to experience. “Safe bet” selections aren’t as memorable, so don’t be afraid to live a little.

FEELING FLUSHED

RED-HOT HANKERING

FLIRTY FIZZ

Gruet Brut Rosé Sparking, New Mexico

2011 Mt. Brave 'Mt. Veeder' Cabernet

2012 Schramsberg Blanc de Blancs "50th

Dowdy: With pink bubbles and a scent of

Sauvignon, Napa, CA

Anniversary" Sparkling, Calistoga, CA

sweet strawberries, this choice is a tickling

Dowdy: The first time I tasted this, the word

Dowdy: Beautiful and elegant in both

taste of valentine. You might be thinking,

‘hedonistic’ flashed into my mind. It’s an over-

appearance and taste, the Schramsberg

“New Mexico, really?” However, Gilbert Gru-

the-top indulgence. While other selections may

pedigree pours everything into its 50th

et, who began making wine in 1952, relocat-

speak of love, this one definitely speaks of lust.

Golden Anniversary. Founded in 1862,

ed his family’s multigenerational winemaking

Napa Valley's top-three prime locations—

this winery was revived in 1965 after a 50-

operation from France to New Mexico in

Spring Mountain, Howell Mountain, and Mount

year break. It’s the benchmark American

1984. This wine earned a spot at No. 43 on

Veeder—make a big Cabernet. The price of wine

sparkling producer and the first in the

Wine Spectator’s Top 100 Wines of the World

real estate there is as steep as the high altitudes.

U.S. to match the style and quality of the

for 2011 and won the Yarden Trophy at the

2011 was a tough year for California Cab, but this

best French Champagnes, by use of the

International Wine & Spirits awards in 2004.

example from Mount Brave is exceptional.

“Method Traditionnelle.”

22

Pensacola Lifestyle | February 2016

CRIMSON CRAVING 2012 Vietti Nebbiolo Perbacco Dowdy: The Vietti family’s winemaking is a labor of love, down to the adorable, original family art that’s distinct to every selection. For red wine, it’s perfectly balanced, pleasantly dry without being overly tannic and just plain delicious. Its appeal is so broad that I have yet to find someone who doesn’t care for it. Maybe you’ve heard of Brunello and Barolo, two of the biggest, baddest and sought-after Italian red wines. This “Perbacco,” also nicknamed the “Baby Barolo,” is identical in almost every way—and at almost half the cost.

February 2016 | Pensacola Lifestyle

23

Meet Pensacola's Hot —Yet Humble—

Celebrity Couple Rob and Amber Mariano share their real-life "Survivor" love story ARTICLE SLOANE STEPHENS COX

H

air tightly tied back, the bare-faced beauty glances up while unloading a bulky baby stroller from her minivan. A flash of her dimples leaves no doubt: Maxim magazine was right to rank Amber Mariano among the “100 hottest women in the world.” Not once—but twice, beginning in 2004.

People magazine called the courtship between her and her then-fiancé, Rob, the “hottest romance on reality TV” in 2003. Each won a million dollars on separate seasons of CBS’s “Survivor.” Oprah’s wedding planner orchestrated their nationally televised CBS primetime wedding in 2005.

During the past decade in Pensacola, these reality-show castmates have remained real-life mates—while continuing an impressive stint in the spotlight. They are surviving—and thriving—during one of life’s biggest challenges: remaining a close-knit couple while raising four daughters under the age of 7.

What are the key components of their long-lasting alliance?

Amber, 37, attributes their success to the fact that they are both family-oriented and share the same values.

“We make a great team—something I knew from the start,” she says.

“Our courtship began as a challenge that played out in front of the world,” says Amber, pictured with Rob on the “Survivor” finale, when he proposed. “Many people didn’t expect us to last.

But we knew if we survived the show, we’d survive anything.”

Well, almost from the start.

A GAME CALLED “LOVE”

Rob’s fit physique and athletic aptitude quickly caught her attention on “Survivor: All-Stars” in Panama in 2003. Members of the 24

Pensacola Lifestyle | February 2016

same tribe, the two formed an alliance during the season’s premiere episode. But, in a competition where the wily win, initially Amber didn’t allow herself to trust anyone, including “Boston Rob.”

Off air, they enjoyed a year-long, long-distance engagement. A favorite memory from that timeframe was watching him interact with his young cousins after she traveled from Beaver, Pa., to his home in Boston.

“I knew right then he would make a great father, and that attracted me to him more than anything,” she says.

Reality-TV fans in the Pensacola Bay Area recognize the couple daily. “Most people are really nice, and we appreciate them,” she says. “The only time it’s uncomfortable is if they want to photograph of us in our swimsuits or with the kids.”

LIVING LOW-KEY

“I was 90 percent sure our feelings for each other were real, but I worried he might be playing me,” she says.

Soon, the tribes were shuffled, and the two were separated. Rob made a deal with Amber’s teammate to ensure she was not voted out—a sincere sign of devotion in a cutthroat climate.

“That’s the moment I realized that this was more than just a game to him,” she says.

KEEPING THE RELATIONSHIP CLEAN

Most people on a first date get to primp before projecting their best images. However, the island offered plenty of creatures—but no creature comforts—for contestants.

Yet, among the bugs and tropical brush, a romance was budding.

Even lack of privacy from the small campsite and ever-present cameras didn’t stop the couple from stealing some kisses.

“We saw each other at our worst—stressed, grumpy, hungry and tired,” she says. “But we got each other through difficult times. If you fall in love under those conditions, you know the connection is deep.”

RINGING IN THE NEXT PHASE

On the season finale, Amber surprised Rob by wearing an “I love Rob” T-shirt she made. But the biggest surprises were for her: Rob proposed on-air right before the couple found out she was the show’s winner.

“There is absolutely no way to top that moment,” she says.

The couple fell in love with slow-paced beach life while visiting Pensacola, where Rob’s sister lived briefly while attend nursing school. They moved here shortly afterward in 2005.

“Pensacola is such a friendly place,” she says. “The attitude isn’t ‘hurry up,’ but more like ‘we’ll get to it when we get to it.’ That’s a much healthier way to live.”

For years, the couple continued traveling while appearing on other shows, including multi-Emmy-award-winning “The Amazing Race.”

Since becoming parents in 2009, Amber has spent most of her time in Pensacola, while Rob has continued careers in reality TV and in production.

TEAM MARIANO

Now Amber’s typical day involves waking at 5:30 a.m. to put final touches on school lunches. At 6 a.m., she gets her daughters ready to leave for school by 7:05 a.m. Her 1-year-old accompanies her on errands before they return home so Amber can clean, do laundry and plan dinner.

“I’m not the best cook, but Rob is,” she says. Her favorite dishes include his eggplant parmesan and anything featuring his Italian family’s marinara sauce.

Despite living far from family, the couple chose the no-nanny approach to parenthood. But Rob, now 39, is very hands-on when he is home.

“He’s extremely helpful around the house and is great with the girls,” she says.

Recently, he entertained the children while she scrubbed floors for hours. Often, he throws balls to them or engages them in soccer or CONTINUED > street hockey in the driveway.

BIOS

Amber joined CBS’s second season of “Survivor,” a show often credited for launching the reality-show trend, in 2001; and Rob first appeared on the fourth season. The couple met on “Survivor: All Stars” in 2003. Amber took the top prize, and Rob won $250,000. Both were on “The Amaz“ ‘Survivor’ was extremely difficult, but we enjoyed the challenges, and it was our favorite show to be on,” says Amber, pictured with Rob on “Survivor: All Stars.” “ ‘The Amazing Race,’ was more stressful than fun. It was go, go, go.”

ing Race” in 2005 (they were runners up) and in 2007, the year FOX also featured them on “Rob and Amber: Against the Odds” in Las Vegas while Rob played professional poker. Rob returned to “Survivor” in 2009 and 2010, when he won a milAmber says 39 days on “Survivor” was the equivalent of a year of dating. “There was nothing to do but talk and get to know each other,” she says. Rob was the first four-time “Survivor” contestant, spending a total of 117 days in the wilderness.

lion dollars. Rob also starred in the History Channel’s “Around the World in 80 Ways” in 2011.

February 2016 | Pensacola Lifestyle

25

CELEBRITY COUPLE (CON TI N U ED)

Fun Facts

FAMILY SURVIVAL

One of the Mariano’s favorite family activities is watching “Survivor” while munching on Doritos.

“The kids love it, and we even set up ‘Survivor’ challenges around the house,” she says.

The children have mentioned wanting to be on the show when they grow up but are unaware their parents already were. Recently, their oldest learned from a classmate that the Marianos “appeared on a TV show.”

“They are too young to understand, but we’ll explain one day,” she says.

Being a mom is Amber’s favorite role.

“The best part about being me is being a parent,” she says.

“I soak up every second and welcome the calmness. This truly is my favorite stage of life.”

FUN FACTS

“SURVIVOR” PRIMER: Amber watched the inaugu-

ral season of “Survivor” with her parents. “The first episode, I thought, ‘These people are nuts! Why would anyone want to do that?’ ” By the third episode, she knew she wanted to join the cast.

ALTERNATE PLANS: In 2000, she considered audi-

tioning for Kathie Lee Gifford’s spot as talk-show host of “Live with Regis and Kathie Lee.” “I’m definitely talkative and could fill air space,” she says.

FUTURE PLANS: A fan of HG-TV, she can imag-

ine herself as a real estate agent. However, if a good TV opportunity arises, she would consider Lucia Rose, Carina Rose and Isabetta Rose welcome their sister, Adelina Rose, in 2004 at Sacred Heart Hospital in Pensacola.

“We finally feel like our family is complete,” Amber says.

it—“but only if it’s in the best interest of my family,” she says.

MEMORABLE MOMENT: Amber was on “Survi-

vor” when it became the first show to surpass the ratings of NBC’s sitcom “Friends.” While dining in Los Angeles, she noticed Jennifer Anniston and Brad Pitt at a nearby table. Amber sent Anniston a glass of wine with a note complimenting “Friends,” and they waved her over to The couple spent their 10th wedding anniversary at the beach with their children.

“Years ago, we talked about celebrating in Panama, where we fell in love,” she says. “But we blinked, and a decade passed. Maybe we’ll do something big for our 20th.”

say they were huge “Survivor” fans. “It was an exciting moment I’ll never forget,” she says.

REAL LESSON: “You can’t plan out your life,” she

says. “If you take chances that are out-of-the-ordinary, life can be exciting and fun.”

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Floral Fortitude Don’t be fooled, the Florida camellia is stronger than she looks

ARTICLE LAURA SOULE BOYLES | PHOTOGRAPHY AISLINN KATE PHOTOGRAPHY AND F. NORMAN VICKERS

B

earing superlative names of treasured daughters, founding fathers and beloved cities of the southeast, the camellia is the stunning crown jewel of Southern yard flowers.

These botanical jewels adorn Pensacola landscapes and accent homemade table arrangements from late October through March.

Camellias are not just part of the Pensacola landscape; they are the Pensacola landscape.

Much like roses or irises, camellias range with extreme and belong to one of many varieties, including Camellia japonica, Camellia sasanqua, Camellia reticulata and Camellia sinensis. The forgiving nature of the plant, their need for minimal maintenance and care, and their visual appeal make camellias the choice of backyard growers and master gardeners alike.

Add to that the excitement of the creation of a camellia hybrid, and the flower species itself is in constant evolution. Cultivators tweak and adjust variables such as the sliding scale of color and shade, size and shape, durability and cold hardiness through air layering, softwood cuttings or even seed propagation. Experimenting with careful virus introduction streaks the petals with variegation and allows the grower to obtain every color and petal configuration imaginable.

It is not unusual for Pensacola’s beautiful historic homes to have camellia shrubs nearly as old as the structures. Remarkably, local camellias suffered very little after weather extremes such as Hurricane Ivan in 2004, the ice storm of January 2014 and the flood later that spring.

“In a weather- and wind-hearty landscape, they remain an ideal choice,” says Paul Bruno, a member of the Pensacola Camellia Club and the club’s former president.

Indeed, a rose by any name may smell sweeter, but the camellia, beautiful, weathered and resilient, prevails as Pensacola’s signature bloom.

28

Pensacola Lifestyle | February 2016

A BLOOMING PASSION

Here, Christi Hankins, the president of the Pensacola Camellia Club, shares her fervor for this flower.

Planting the seed: “My love of camellias began when I was a child. ‘Professor Sargent’ camellias grew in our front yard, and my older brother and I played ‘Dodge Camellia,’ especially after a heavy rain when the blooms were nice and soggy.”

Finding budding friendships: “My passion developed after joining the Pensacola Camellia Club, when I gained an appreciation of the beauty, longevity and diversity of camellias.

The club is replete with camellia experts, who are generously willing to share their knowledge and time. What I like best about the club is the energy of the memChristi Hankins, far right, poses with visitors at the UWF Camellia Garden tours.

bers as a whole. Their love of camellias is palpable and contagious.”

My own Pensacola childhood is peppered with images of the camellia. Mixed with magnolia branches and fir boughs, the evergreen leaves and true red blossoms of camellias are the quintessential centerpiece of my childhood Christmases. I recall a cousin tucking a pure white blossom in her chignon on her wedding day and sending me off to place one in the groom’s lapel to match.

When, many years later, the time for my own nuptials arrived, I unwrapped as a gift with no surprise a lovely crystal dish and a circular metal camellia “frog,” a sort of pin cushion for securing small arrangements in place. I even recall friends who were instructed, as a juvenile penance, to pick up hundreds of blossoms that lay sad and browning from their edges below the large camellia tree in their front yards. — Laura Soule Boyles

THE PENSACOLA CAMELLIA CLUB

Nationally known for propagating new species, the Pensacola Camellia Club introduces people to and educates them about camellias. Paul Bruno, a member and the club’s former president, says the local club is the oldest and largest in the nation.

Since 1937, area camellia enthusiasts have supported local projects, including the landscape contributions at the Pensacola Garden Center and numerous public parks throughout the area. Their greenhouse offers classes and sells plants. Recently, the club partnered with the University of West Florida to create a camellia garden on the university’s campus, where members endeavor to install plants from more than 120 locally propagated camellia varieties.

Their annual show brightens dark December days with bursts of color from the floral spectrum and includes exhibitors and visitors from South Georgia to Louisiana. The 2015 Best of Show winner was an eight-inch giant that was grown by Colonel Dick Hooten and named the “Jim Smelley,” after Mississippi’s well-known camellia grower.

Prominent members include Federal Judge Roger Vinson, the former

Federal Judge Roger Vinson—pictured far right with his wife, Ellen—is the only member of the Pensacola Camellia Club dent. The local club’s membership is to serve as the American Camellia Sociopen to the public. ety’s president. John Davy, far left, is the Details: PensacolaCamelliaClub.com. club’s only three-time president.

American Camellia Society Presi-

February 2016 | Pensacola Lifestyle

29

Culinary Creations

FOOD FOR THOUGHT

Need fodder for inspiration?

These motivational dishes will take your taste buds on a tantalizing trip.

ARTICLE SLOANE STEPHENS COX | PHOTOGRAPHY AISLINN KATE PHOTOGRAPHY AND ALYN ABRAMS

“SOUS VIDE” GULF RED SNAPPER

ibut is finished, add the vegetables to

Courtesy of Chef Gregg McCarthy,

the stock. Gently simmer until softened.

The Grand Marlin

When the timer goes off, remove the bag

INGREDIENTS FOR 4

from the water bath. Gently remove the

1 1/2 pounds skinless Gulf Red Snapper, cut

fish from the bags. Divide each filet into 2

into 2 large filets

portions and place each in a serving bowl.

Salt and freshly ground black pepper

Ladle 1 cup of stock and about a quarter

4 sprigs fresh thyme

of the vegetables on each plate and place

2 tablespoons garlic butter

the fish on top of the vegetables. Spoon

4 cups vegetable or chicken stock

Salsa Verde on top of the fish and garnish

16 asparagus spears, trimmed

with capers. Serve.

1 yellow squash, cut into thin strips

“Sous Vide” Gulf Red Snapper 30

Pensacola Lifestyle | February 2016

1 cup fresh peas

SALSA VERDE

8 baby carrots, peeled

INGREDIENTS

1 red bell pepper, julienne

1 1/2 bunches fresh parsley, chopped

1 yellow bell pepper, julienned

½ cup fresh mint

6 tablespoons Salsa Verde (see recipe)

¼ cup capers

1 tablespoon capers

1 ½ ea. lemons, zested and juiced

DIRECTIONS

1 tablespoon red-wine vinegar

Step 1: Set the “Sous Vide” Cooker to 122ºF.

3 cloves garlic

Step 2: Season each snapper filet with salt

1 ea. shallot

and pepper. Top each with 1 tablespoon

1 teaspoon red chili flakes

garlic butter. Place in a large zipper-lock

¾ cup extra-virgin olive oil

bag and seal or use a vacuum sealer. Place

2 teaspoon salt

the bag in the water bath and set the timer

DIRECTIONS

for 30 minutes.

Pulse all ingredients except for the oil in a

Step 3: Meanwhile, bring the stock to a boil. Re-

food processor until roughly minced. Re-

duce the heat to low and cover to keep warm.

move to a bowl. Add the hand-chopped

Step 4: About 5 minutes before the hal-

parsley and mix well. Taste for seasoning.

GRILLED PEARS WITH CHOCOLATE SYRAH SAUCE AND LAVENDER CREAM

Courtesy of Chef Alyn Abrams, SoGourmet INGREDIENTS

2 pears 2 cups cabernet wine ½ cup sugar DIRECTIONS

Peel, core and poach the pears in the wine for roughly 10 minutes or until they start to become tender but the center is still dense.

Remove from pan, roll in sugar and put on grill to finish. With the remaining wine, reduce down for the chocolate sauce.

CHOCOLATE SAUCE INGREDIENTS

1 cup cabernet or Syrah wine ½ cup semi-sweet chocolate chips ¼ cup sugar ½ teaspoon vanilla DIRECTIONS

Add sugar and wine to pan and let reduce until the bubbles become small and uniform.

Add the chocolate and vanilla and serve.

LAVENDER WHIPPED CREAM INGREDIENTS

1 pt. heavy cream ¾ cup white sugar 1 teaspoon whole lavender DIRECTIONS

Whip the cream, sugar and lavender together until stiff peaks form.

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31

Lifestyle Calendar

February

FEBRUARY 5

FEBRUARY 11

ANNUAL KREWE OF LAFITTE MARDI GRAS PARADE

VALENTINE’S DAY MAKEUP TUTORIAL

DOWNTOWN PENSACOLA

THE IMAGE SPECIALIST

This illuminated nighttime parade features marching bands and great

Put your best face forward the most romantic day of the year. The

throws. Krewe of Lafitte, the largest all-male Mardi Gras krewe in the

Image Specialist is hosting a 50-minute private makeup tutorial with

Florida Panhandle, has hosted the free event since 1954. It begins at

a professional makeup artist to teach you tricks for channeling your

7:30 p.m. Details: KreweOfLafitte.com.

inner vixen on Valentine’s Day. Cocktails and light refreshments will

FEBRUARY 6 PENSACOLA GRAND MARDI GRAS PARADE

be provided. The class starts at 6 p.m. Ten-person limit. The cost is $45. Details: TisPns.com.

DOWNTOWN PENSACOLA

FEBRUARY 13

Load up with beads, doubloons, moon pies, stuffed animals and other

THE PENSACOLA DOUBLE BRIDGE RUN 15K

nifty knickknacks. This parade is the largest annual downtown-Pen-

COMMUNITY MARITIME PARK

sacola event, drawing as many as 100,000 onlookers. It begins at 2

Sprint across bridges over scenic Pensacola Bay and Santa

p.m. Details: 850.465.4657 and PensacolaMardiGras.com.

Rosa Sound. The 15K route begins in downtown’s historic district, goes through Gulf Breeze and ends on Pensacola Beach. 5K runners/walkers begin in Gulf Breeze. It begins at 7 a.m. Details: DoubleBridgeRun.com.

FEBRUARY 19 & 21 THE PENSACOLA SENIOR FOLLIES “ORANGE BLOSSOM SPECIAL” PERFORMANCE WSRE JEAN & PAUL AMOS PERFORMANCE STUDIO Relish this song, dance and comedy review, which has benefited local senior programs for nearly two decades. Last year’s proceeds went to the Council on Aging, Sacred Heart System’s Camp Blue-

FEBRUARY 9 MARDI GRAS FAT TUESDAY HAPPY HOUR SEVILLE QUARTER

bird, the Bayview Senior Center. The show is 7 p.m. Friday and 2 p.m. Saturday and Sunday. $12; free for active military. Details: 850.453.3016 or 850.417.7736.

Enjoy the last hurrah before Lent at this event, which includes a DJ

FEBRUARY 27

and a cash bar. Guests can watch krewes receive awards, and the

THE COLOR VIBE 5K RUN/WALK

2016 Krewe King and Queen Priscus will be crowned. Doors open

COMMUNITY MARITIME PARK

at 5 p.m., and the ceremony begins at 7 p.m. Free admission. Details:

Show your true colors in this untimed 5K. Participants get blasted

850.465.4657 and PensacolaMardiGras.com.

with a color, which is made from American food-quality cornstarch, at

FEBRUARY 10 & 11 “LOVE YOUR HEART” WELLNESS SEMINAR

each of four stations. A dance party and color throw follow. It begins at 9 a.m. Details: TheColorVibe.com.

BAPTIST TOWERS, MEDICAL MEETING ROOMS,

FEBRUARY 27

AVERY STREET ENTRANCE

NORTHWEST FLORIDA HEART BALL

Lifestyle factors can increase your risk of heart disease. Learn coping

HILTON PENSACOLA BEACH

mechanisms at this free one-day seminar, presented by James Niel-

Rock out with an Atlanta cover band while combating the nation’s

sen, M.D., FACS, Cardiothoracic Surgery, Baptist Heart & Vascular

No. 1 killer: heart disease. The ball includes dinner, cocktails, and live

Institute. 11:30 a.m. lunch, 1 p.m. seminar. Subsequent dates: February

and silent auctions. Proceeds support the American Heart Associa-

12, 19 and 25. Baptist offers other classes and support groups of vari-

tion’s cardiovascular research, professional and community educa-

ous kinds. Details: 850.469.7897 and eBaptistHealthCare.org.

tion, and advocacy efforts. It begins at 6:30 p.m. Details: 800.257.6941, ext.6085; or NWFLHeartBall.AHAEvents.org.

32

Pensacola Lifestyle | February 2016

business directory

ANIMALS & ANIMAL CARE

Olive Branch Pet Hospital (850) 477-2901 olivebranchpethospital.com

Duh (850) 439-0640 duhpensacola.com

Toad Hall (850) 542-7548 toadhallantiques.com

ART & PHOTOGRAPHY FINANCIAL SERVICES Aislinn Kate Photography & PLANNING (850) 912-4888 aislinnkatephotography.com

AUTOMOTIVE

Hancock Bank (850) 444-3220 hancockbank.com

Warren Averett (850) 435-7400 warrenaverett.com

East Hill Automotive Center (850) 433-0639 facebook.com/easthillautomotive

HEALTH & WELLNESS

DENTISTS & ORTHODONTICS Emerald Coast Smiles

by Design (850) 479-2525 emeraldcoastsmiles.com

FASHION & ACCESSORIES Bluetique (850) 696-1264 bluetiquepensacola.com

All Staff Payroll (850) 434-6708 allstaffpayrollservices.com

Gray Horse Interiors (850) 346-6236 grayhorseinteriorsnwfl.com

RESTAURANTS, FOOD & BEVERAGE

Urban Objects (850) 912-8683 urbanobjects.net

Astro Lincoln (850) 478-8531 astrolincoln.net

Sandy Sansing BMW (850) 477-1855 sandysansingbmw.com

OTHER

Casino Beach Bar and Grill (850) 932-6313 casinobeachbar.com

INSURANCE

Pure Barre - Pensacola (850) 912-4470 purebarre.com/fl-pensacola

HOME BUILDERS & REMODELERS Kevin Russell Builders (850) 466-5946 kevinrussellhomes.com Superior Granite (850) 941-0270 superiorgranite.com

HOME DESIGN & FURNISHINGS Dee McDavid Interiors (850) 470-0001 deemcdavid.com

Thompson-Walden Insurance (850) 478-0401 morechoicesins.com

LEGAL SERVICES Mary Ann Patti, LLC (850) 437-3700

MEDICAL CLINICS & FACILITIES Coastal Vein Institute (850) 912-8249 coastalveininstitute.com Florida Health & Wellness Institute (850) 436-4444 floridahwi.com

SALONS & SPAS Still Waters Day & Medical Spa (850) 432-6772 stillwatersmedspa.com The Image Specialist (850) 466-5309 tispns.com

SENIOR LIVING & SERVICES Summer Vista Assisted Living (850) 434-3232 summervista.com

Gulf Coast Plastic Surgery (850) 476-3223 gulfcoastplasticsurgery.com

PET HOSPITAL

CLINIC: 850.477.2901 HOURS: M-F 7-6

AND

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33

Local’s Choice

Brilliant Ideas ARTICLE SLOANE STEPHENS COX PHOTOGRAPHY AISLINN KATE PHOTOGRAPHY AND HOLLY GARDNER

“Don’t get me anything for Valentine’s Day,” your significant other insists.

Translation: “Buy me beautiful jewelry!”

For timeless trimmings that twinkle and turn heads, let Susan Campbell Hatler steer you in a stylish direction. A jewelry-store owner and jewelry designer, she has a treasure trove of knowledge about opulent adornments, from ruby bracelets to regal rings.

Here are some of Susan’s posh picks.

Anne Sportun ruby bracelet/necklace with tassel. “Wrap it five times to wear it as a bracelet, or sport it as a necklace by doubling it or letting it hang long," she says. "Even add a charm. Just make it fun!”

Lauren K light emerald rose-cut slice with vivid emerald and diamond bezel.

“I love interesting shapes, colors and textures," she says. "Jewelry with those features make ideal signature pieces.”

SUSAN

CA M P

Susan Campbell Private Label Tahitian pearl with green amethyst.

ATLER

IN THE J

RY

X OF O B

Jamie Joseph pods with diamonds.

H LL BE

EW EL

Jamie Joseph labradorite cocktail ring.

“I love how labradorite glows from different angles,” she says.

WHERE: Susan Campbell Jewelry,

420 S. Palafox St., 850.434.8948.

HER HOMETOWN: Pensacola.

Sarah Graham classic pebble earrings with white and cognac diamonds. “I always love earrings with locking backs," she says.

Lauren K smooth pear-shaped peach moonstone ring with diamond bezel. “Peach moonstone is soft and ethereal," she says.

“Jewelry designers are the master sculptors of our time. Know the artist, and wear their pieces as works of art. If you choose quality pieces that look great on you, you will love

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Moritz Glik blackened rectangle locking thin cuffs with diamonds.

them forever." — Susan