58 minute read
SPOTLIGHT
Wade Away
A lifetime of fishing in waisthigh water has yielded plenty of specks for Buddy Russell — and two lifetimes’ worth of stories.
Advertisement
text by EMMETT BURNETT portraits by CHAD RILEY
Buddy Russell is in his element, sitting on the wharf at his Point Clear home. Gazing upon Mobile Bay is a constant reminder of his 40 years in fishing. But to Buddy, the aquatic outdoors provides more than just a pretty view. It offers adventure.
He recalls tales of pursuing speckled trout in missions covering 100 miles, fishing by day and sleeping on boats or in tents by night. Buddy fished with friends, often traveling in two or more vessels during a three-day journey at sea. Occasionally, as they commandeered open waters, friendly fire between boats erupted; manning cannons with ill intent, the crews launched barrages of water balloons at one another.
There was also the time the Eastern Shore angler chartered a boat whose captain, Buddy suspects to this day, was a pirate — at least by demeanor. Buddy also learned speckled trout devotees were not always human, and he has the shark tales to prove it.
But wow, what a ride. “It was so much fun,” Buddy, now 77, says, recounting days when schools of specks were measured in square miles. “Let me tell you about it,” he adds, as we sit on his wharf unfolding a nautical map and popping tops from two Coronas.
And just like that, the fisherman sets his hook, reliving adventures spanning almost a half century. You may fish for specks. You may travel by boat. And you may be cool. But you are not Buddy Russell cool.
“Now, I am no expert,” he says. “I started speck fishing in the 1960s and fell in love with wade fishing.”
He adamantly states that wade fishing is not surf fishing. Surf fishers are usually onshore, often within sight of their hotel rooms. Wade fishers often travel by boat for miles, as Buddy and company did. Once a good spot is secured, they go overboard and slowly walk through knee-deep-or-higher saltwater, casting lines and reeling in specks.
Wade fishers are limited only by water depth. One might stay near the vessel or far away from it. “There are guys better than me at wade fishing, but nobody loves it more than I do,” Buddy smiles.
“The best speck fishing back in the 1960s through the ’80s was around the Chandeleur Islands,” he recalls. The uninhabited 50 miles of small islands in the Gulf of Mexico start at coastal Mississippi and stretch almost to the mouth of the Mississippi River. Getting there, Buddy remembers, was half the fun. In the early days, Buddy and friends chartered “head” boats. “If you remember the old Humphrey Bogart movie, The African Queen, our charter resembled that boat. It reached top speeds of about 8 miles per hour.”
The fishermen would cast off from Bayou La Batre in the afternoon and sleep all night on board as the vessel set a course for coastal Mississippi or Louisiana. They’d awakened the next morning in the Chandeleur Islands. “The boat had the converted hull of a shrimp boat with no air conditioning, but it was comfortable and worth it,” Buddy adds.
The crew disembarked their African Queen on small skiffs and ventured into shallow water. From skiffs, they jumped out, wading, casting and reeling in fish for two and a half days. “I think my record speck trout haul is about 40 in one trip,” Buddy says.
The Chandeleur Islands offer much diversity. The Gulf side provides typical wade fishing. The inland side has grassy beds, attracting bait fish which draw specks. But that’s not all.
“The key to speck fishing is to go where the mullet are,” Buddy says. “The two feed together. Mullet schools often mean speckled trout schools.”
Right A 1989 trip yielded a cooler of fish for Buddy and pals. Left to right: Buddy Russell, Marion McMurphy and Bill Haffner.
On one trip, fishing companion Greg Leatherbury shouted, “Y’all need to come over here!” Greg was in a school of mullet that covered acres. “Suddenly, the water literally exploded,” Buddy recounts. Mullet leapt from the waves like Polaris missiles.
It was then that large fins breached the water’s surface. Greg was being corralled by sharks. Much like the leaping mullet, the fishermen ran to their boats as fast as wading boots allowed. Fortunately, the sharks were more interested in eating mullet than people.
“It was scary,” Buddy recalls of the Jaws encounter. “Greg had transformed from the hunter to the hunted.”
To pass the hours of boat travel, Buddy and friends in another seacraft often waged war against one another with water balloon battles. They (the other side) had a huge launcher, comparable to military grade, only for water balloons. It was a two-man operation. One guy loaded the launcher. The other guy pulled back the sling and let it go.
At first it was amusing, as they were not very good at it. But then, with practice, their aim became more precise and the opposing boatmen ducked for cover.
They eventually stopped maritime ballooning when, one morning, a surprise attack almost took Buddy’s eyeglasses off.
There was also the time “Captain Bligh” was hired as charter boat captain. “I can’t remember his real name,” Buddy says, “but Captain Bligh (the tyrannical chief officer from the movie, Mutiny on the Bounty) fits. He let you know who was boss.”
Bligh insisted his two-man crews return to the boat at sunset. Now, Buddy and friend defined sunset as the astronomical phenomenon of earth’s orange star visibly setting in the horizon. Wrong.
The captain meant the official world time clock for the sun setting on that specific day. At that point in time, Bligh hoisted anchor and left.
“We saw him leaving and jumped in our skiff, finally catching up to him and boarding the vessel,” the forlorn fisherman adds. The trip home was somewhat awkward as Mutiny on the Bounty Part Two was contemplated.
But overall, life was good at the Chandeleur Islands. The water was crystal clear, and the fishing was great. After about a half-century chasing speckled trout, Buddy could write a book about lessons learned.
His first rule for those wanting to jump over the side of the boat and wade fish: “Always ensure your boat is well anchored and secure. Fishermen have drowned while attempting to swim out to their unmoored vessel drifting away.”
He adds, “You never want to see a porpoise. Speckled trout are a delicacy for porpoises and speckled trout know it. At the first sight of a porpoise, specks take off — gone in a flash. You might as well leave, too.”
As for gear: “Some speck fishermen look like they stepped out of an Orvis catalog. They are dressed to the hilt. Others go fishing with the bare minimum, and that would be me,” Buddy says. “Less is best.”
Another gear tip: Never use wire stringer cable which fish cannot bite through. “I was fishing when a shark started eating the fish on my stringer,” the angler recalls. “I beat the shark’s head with my fishing rod, and it swam away, or so I thought.” Moments later, Buddy was almost jerked into the water as the shark returned, grabbed the line connected to the fisherman’s belt and swam away with the entire stringer of fish.
When asked if he knew what type of shark it was, Buddy laughs. “Eh, no. I didn’t stick around long enough to find out.” The moral of the story is: Do not use wire stringer. A shark cannot bite through it either, which means it could lead you like a kite on a string.
As for stingrays: “I’ve seen them 4 feet
long,” the saltwater wader says. “Always shuffle your feet when wading so you don’t step on a ray. I also wear lightweight wading boots that I can get out of easily if necessary.”
The 1970s and ’80s brought changes to speckled trout fishing and the Chandeleur Islands. Not all was for the better. Boats became bigger, faster and more luxurious. Fifteen-hour trips to a good fishing spot at Breton Island (a Chandeleur Island chain favorite) could now be accomplished in 4 to 6 hours, depending on the destination. Also, more people were fishing. It became crowded.
Local casinos established offshore opulent houseboats, literally hotels at sea, complete with cooks, nice beds, air-conditioning and other amenities. “They were floating Taj Mahals,” Buddy says. “The staff ran anglers to the good spots and, after a day of fishing, brought them back to the luxurious houseboats or casinos.”
He refers to the fishers’ population explosion as one of the three-way punches that would be the Chandeleur Island’s demise. The second punch was Hurricane Katrina. “That storm just clobbered the islands,” Buddy says. The third factor was the BP oil spill. “It killed the grass beds, which destroyed bait fish habitats. Speckled trout need to feed on those bait fish.”
Years have passed since Buddy last made the 50-to-70-mile-by-sea venture to the Chandeleur Islands. “There is not as much fishing there now,” he laments. “But I’ve heard it’s making a comeback. The grass beds are growing again, but the islands are not like they were.”
He looks back with nostalgia at the times he and great friends shared — such as when one of their eight cars towing eight boats in a caravan broke down on the Lake Pontchartrain Causeway Bridge. Of course, the other seven vehicles and watercraft pulled over to help their friend in need, making Team Buddy about as popular in New Orleans as canceling Mardi Gras.
Today, he continues his quest for speckled trout, but, this time, closer to home. “Specks are a great fighting fish and good eating,” Buddy says. Typical fishing spots include Dauphin Island, Sand Island and the Fort Morgan area.
“In my early days, it was all about catching fish,” he reflects. “I still love fishing, but now I appreciate the tranquility of nature, the beauty of birds and just listening to the surf.”
All of these conditions are in place today as he gazes upon Mobile Bay’s vista on the Eastern Shore. We watch a relaxing sunset from the wharf, sipping our Coronas. And there’s not a single worry of having to catch up with Captain Bligh. MB
Clockwise from top left Another year, another thrilling outing for Buddy and company in 1991. Left to right: Buddy Russell, Roy Benton and Ray Herndon. A postcard from 1966 advertises the Honeymoon out of Bayou la Batre under Captain Dayton Graham. Buddy Russell still fishes, but he admits the activity now brings a different type of joy: “Now I appreciate the tranquility of nature, the beauty of birds and just listening to the surf.” PHOTO BY SAM ST JOHN
SIMPLE PLEASURES
text by CATHERINE DORROUGH • photos by SUMMER ENNIS ANSLEY
OPPOSITE THE TOWERING CONDO BLOCKS
THAT LINE PERDIDO BEACH BOULEVARD, IN A BLINK-AND-YOU’LL-MISS-IT NEIGHBORHOOD ALONG COTTON BAYOU, A HOUSE SPRINGS UP LIKE A DANDELION FROM A SMALL GROVE OF SPINDLY LIVE OAKS. LIKE ALL THE HOUSES IN THIS NEIGHBORHOOD, IT SITS ON A LOT THAT WAS CAREFULLY DRAWN SO AS NOT TO DISTURB THE TREES. ALTHOUGH THE HOUSE WAS FINISHED IN 2017, IT’S SUCH A NATURAL PART OF THE LANDSCAPE, IT SEEMS LIKE IT COULD HAVE BEEN HERE MUCH LONGER.
This is the weekend home of architect Pete J. Vallas and his husband, artist and art teacher Mark Davis. Designed by Vallas and built by friend and contractor Mark Colglazier, of Colglazier Builders, it’s a welcoming getaway made for entertaining friends and family.
“Architect designs home” is not a particularly unique story, except that Vallas, in all his years of designing homes for other people, had never built one for himself.
That’s especially surprising given that he seems to have been born an architect. Even as a child, he would naturally notice the little details and flaws of the homes he saw around him. Why, for example, did one of the houses in his neighborhood have a kitchen window opening into a carport? That made no sense to him then, and it still seems to rankle him today.
Whenever he pointed these things out, his dad would encourage him by asking, “Why don’t you show me how you would fix it?” And so he would, redrawing the home the way it should have been designed in the first place.
His interests steered steadfastly toward residential design — even though commercial projects would have been more lucrative and residential work wasn’t considered serious when he graduated from architecture school.
“And he was serious about it,” Davis notes.
“Now houses have gotten to be very serious,” Vallas adds.
Traditional Motifs
Vallas and Davis’ beach home sits in a sweet spot: It’s located at the highest point in Orange Beach, with the ground 15 feet above sea level and the house itself 2 1/2 feet higher still, a major asset during hurricane season.
Although condo towers have swallowed up the beachfront on the other side of the road, the neighborhood has retained its own beach access. Dodging the cars that roar along the boulevard can be harrowing, but traffic notwithstanding, it’s a theoretically easy walk to the water.
On the bayou side, each home in the neighborhood has its own boatslip. The couple keep their boat nearby at Zeke’s Marina during the week, then bring it over to the house for the weekend.
The home itself is a study in intentional simplicity. “Even when I’m designing for clients at the beach with larger lots and budgets, I try to simplify things,” Vallas says. “There is something about not necessarily roughing it, but living simpler at the beach, that reminds me of my childhood summers at Dauphin Island.”
In keeping with that spirit, he played with several historical references as he designed the home’s exterior, left. Among them: Southern cracker architecture, the simple Alabama Greek Revival homes common in the Black Belt and even the Charleston side house.
“As much as I love mid-century architecture and design, our neighborhood at the beach has architectural guidelines
requiring lap siding, a galvalume metal roof with a required minimum slope, and other restrictions that steered me to play with more traditional motifs,” he says.
Structural two-story exterior columns punctuate the porch side of the home, playing into the Greek Revival reference. The square pressure-treated pine columns were intentionally left raw, amplifying the naturalism of the facade.
The home is bordered in a meadowy landscape of saw palmetto, lomandra grass, Texas sage, beach sunflower and African irises planted by the couple’s friend, landscape architect Paul Fontenot of Garden Design Solutions Inc. (GDSI).
“That was another reason we liked this spot, because we are into trees and vegetation,” Vallas says. “A lot of places at the beach are just sand. At Dauphin Island, you could never plant anything. It would just get flooded every couple of years.”
Davis points to a trio of smaller trees set among the flowers and grasses. “These are olives. And I have harvested and cured them, and they are delicious.”
Maximizing Square Footage
Inside, the main living space is located on the second floor, bracketed above and below by a third-floor master suite and ground-floor bedrooms. White labs Pearl and Beau greet visitors at the door with tail wags, ready to escort their guests upstairs.
The lot’s footprint is a petite 30 feet by 38 feet, with an added restriction on the maximum height of the roof peak established by the neighborhood. Instead of balking at these limitations, Vallas leaned into them, working them into the theme of the house.
“I wanted to replicate those tight simple spaces from the past when all you needed was protection from the elements,” he says, adding that the ground floor captures that best. With a low 7-foot-5-inch ceiling height and 24-inch-wide doors, the bedrooms here most closely resemble ship cabins. To make up for what might seem cramped quarters, Vallas included floor-to-ceiling double-hung windows on almost every wall.
The low ceilings on the ground floor allowed Vallas to incorporate a lofty 11-foot ceiling into the second floor living area without overstepping the neighborhood’s height restriction. This floor is a single, airy open space, with a minimalist contemporary kitchen that opens into the living room.
If the rooms below are the ship cabins, this is the upper deck: a sunlit space with windows on all four walls and a generously proportioned porch.
“We’re big porch people,” Vallas says. “We gave up a third of our footprint for this porch ... We have a 12-foot porch and an 18-foot living room. But that was important to us.”
“This is where we live,” Davis adds.
Here, the wood floors are painted a neutral gray. “In a house this small, we knew we were going to have a painted porch outside, so we did the same thing inside just to kind of blur that line between the two,” Vallas says. “Everyone said, ‘Why did you paint your floor and not have a pretty wood floor?’”
“Because it’s the beach house,” Davis interjects. “You know, I’m glad that it’s nice, but it’s the beach house. It’s the casual house to relax. It’s not supposed to be fussy.”
The porch also comes in handy when the narrow quarters below decks cause spatial challenges. “When we ordered our sofas, we
Opposite Although the small Sherrill’s Landing community is flanked by two other neighborhoods, the property’s trees and landscaping add an element of privacy. Top The sleek, streamlined fireplace in the living room makes the beach house a comfortable retreat in the winter. Left In the downstairs entryway, Vallas has hung a collection of found vintage photographs of men at the beach. Vallas collected the frames separately and experimented with different pairings of frames and images. Above Although Vallas incorporated historic and traditional motifs into the architecture of the home, he mixed in contemporary elements such as minimalist floor-to-ceiling kitchen cabinets.
couldn’t get them up the stairs. They had to go through the screen porch,” Vallas says. Now, Davis adds, the porch features a piece they can easily pop out should they ever need to move oversized furniture again.
When they moved in, the only items they had to buy were the sofas and a pair of Le Corbusier chairs. “We don’t decorate. We just like to collect some of our favorite things,” Vallas says.
Opposite the porch, a long gallery wall showcases an art collection, opposite, acquired over the course of the couple’s 25year relationship. The wall is anchored by an abstract centerpiece that Davis painted there in place.
Peeking out from behind the painting’s foreground are the vestiges of an underpainting that houseguests contributed to. “It was kind of like a guest book,” Davis says. “Some would write words. Some would do pictures; some would just scribble.” As they painted, he snapped photos and videos to document their progress. Once the underpainting was complete, he painted over it in a striped brickwork pattern of serene blues.
Mementos and artifacts take pride of place not just on the gallery wall, but throughout the home. Perhaps the most intriguing items here are a matching pair of bombs, right, found on the home site during construction. Although they are small and their exteriors have become somewhat misshapen and coarse with age, they are still very clearly bomb-shaped.
Davis, who grew up spending the summers with family in Orange Beach, says his mother remembers when bombs were dropped by Pensacola Naval Air Station pilots for target practice back in the days when this stretch of the coast was vacant land. So the story goes, the bombs would send up smoke when they hit the ground, giving the bombers a frame of reference to work on their aim.
“We found one while we were building the house,” Vallas says. “Then, a year later, the landscaper was here. He said, ‘Pete, let me show you what I found in your yard.’ He had it in his truck … He said, ‘I took it home and my wife wouldn’t let me bring it in the house. So, if you want it, you can have it.’ So now I have a pair.”
“They look like some kind of modern Damien Hirst sculpture,” Davis muses.
Upstairs, Downstairs
Like the living area, the top floor is light and airy. Vallas points out an upper window and dryly remarks: “We have a Gulf view,” with a laugh. Indeed, a scrap of Gulf blue sparkles between the two condo towers that stand across the boulevard.
The master suite is still a work in progress, with sheetrock on the walls but finishes still to come. “We weren’t in a hurry, because I like to look forward to things,” Vallas says. “There was no sense to finishing this first thing.”
This upper-story perch offers a bird’s-eye view of the surrounding landscape through windows set lower than normal to avoid offering a view of the underside of the roofline — a concession to the home’s height limit.
Along the stairway leading down to the ground floor, Vallas and Davis hung framed pages from real estate brochures, found at an old family beach house. “They were just all in an envelope,” Vallas says. “They were a mess — all folded and tattered. You could see the holes.”
The downstairs walls and ceiling are clad in beadboard painted entirely in Farrow & Ball’s Parma Gray, a calming bluish hue that evokes a summer storm over the water. Durable encaustic tiles in the entryway add a splash of pattern and color. “We splurged on the beaded board, because we knew we were going to be close to everything, so we wanted it to be a little bit nicer than sheetrock,” Vallas says. Along what looks like an uninterrupted expanse of wall, the architect has added secret doors, behind which are hidden utilitarian necessities such as the laundry room and a powder room. Even though the ground floor berths were designed to be compact spaces for weekend getaways, small details elevate the rooms. In the bedrooms, built-in side tables float off the floor, taking up a minimal footprint. The bathrooms feature wood vanity countertops, crafted by a friend, in variegated colors that resemble boat decking. These are paired with brass fixtures and one final surprise element; instead of traditional knobs or handles, they installed boat cleats on the cabinet fronts.
“Anything to not be ordinary,” Vallas says.
Although the process of designing this home presented its challenges, Vallas brushes them off. “They’re always fun challenges.” He reflects that it’s an “incredible feeling” to now have a home he designed himself.
“Even though this is so small, I’ll bring my clients here,” he says. “All this translates to a bigger house. The same ideas — they are so excited to see this because it shows some seriousness. There’s a big difference, to me, between architecture and just houses. This is architecture.” MB
When I design, there is no set style because I am designing for my client, not for myself. But there are a few things I go back to again and again. One of them is Leontine Linens in New Orleans. Their applique monograms are so beautiful, I used to ask my parents for their shams every birthday and Christmas.
This Louis Philippe half tester was the very first antique I ever bought. I was 14 years old, and my mother and I went to a football game in Tuscaloosa. It was an early game, so afterwards we had time to shop. It was $650, and I put it on layaway!Artist Cristina Pepe came down from Toronto and hand-painted the pagoda and trellis work directly on top of the grasscloth wallpaper in my bedroom. It was inspired by the chinoiserie details in Claydon House in the U.K.
Opposite A pair of rusty old bombs found buried at the home’s site during construction were mounted on custom plexiglass bases and now sit on a desk below the photo of Davis’ dad, Murry Davis, taken in his Navy days. Top Vallas’ dad opened Johnny’s, the first drive-in restaurant in Mobile, in 1954. Vallas, left, and Davis, right, hung a vintage sign from the landmark on the secondfloor gallery wall. Left The downstairs bathrooms play up the home’s nautical theme with brass fixtures and beaded walls and ceilings, as well as boat cleats for drawer handles. Above “To make up for what might seem like cramped quarters,” Vallas says. “I included floor-to-ceiling double-hung windows on almost every wall.”
Alabama Four chefs bring the heat to Gulf Shores to compete for a spot as Seafood state seafood representative— and bring their prized recipes right to your kitchen. Championship
text by HALLIE KING photos by ELIZABETH GELINEAU
As the sun fades into the distant horizon and the salty waves crash onto the white sand nearby, the Lodge at Gulf State Park is awash with foodies. Chef Pete Blohme’s energized voice booms over a loudspeaker. Four acclaimed chefs and their sous chef counterparts from across the state are positioned at fully equipped cooking stations on the terrace, while enthusiastic onlookers gather in the adjacent ballroom to observe the action. The superstar of the main event? Premium, local Alabama seafood.
The Alabama Seafood Cook-Off celebrates the bounty of the Gulf, promoting the mission of the Alabama Gulf Seafood brand presented by the Alabama Seafood Marketing Commission. For the seventh year, this competition attracted chefs from around the state to pay homage to one of the most prized and indigenous specialties on the Coast.
“I have always preferred fresh seafood as my inspiration over other proteins,” says chef Scott Simpson, executive chef of The Depot in Auburn and winner of the 2021 cook-off. “Wellprepared, ultra-fresh seafood is a delicious treat and it is so beneficially healthy.”
Flavor, technique, creativity and thoughtful composition are the criteria that determine the winner of the cook-off. The top chefs advance to the Great American Seafood Cook-Off, a national competition with representatives from all 50 states.
Additionally, in celebration of the 10th anniversary of the Alabama Gulf Seafood brand, a $2,500 cash prize was awarded to first-place winner Jeffrey Compton.
“I have a very modest and elegant approach to seafood recipes,” says the cooking champ. “Fresh fish and fresh produce are what’s on the menu.”
Jim Smith, another state legend, executive chef of The Hummingbird Way and 2011 winner of both the Alabama Seafood Cook-Off and the nationwide Great American Seafood Cook-Off, adds that the competition, though keen, takes second stage to “the collaborative experience and the goal of success in the seafood and restaurant industries.”
Each Alabama restaurant chef brings professional-quality recipes to the competitive stage, but the beauty of Gulf seafood is that it shines just as impressively with at-home preparations that highlight natural flavor, transforming fish or shellfish into the best version of itself. Prepare these competition-worthy dishes in your own kitchen to discover that cooking Alabama seafood is approachable for cooks of all calibers.
2022 WINNER Jeff rey Compton
Executi ve Chef, The Batt ery, Birmingham First-place winning chef Jeff rey Compton is committ ed to developing dishes featuring local produce sourced directly from farmers near his Homewood-based restaurant. The freshest selecti on of seasonal ingredients is just as important to him as the origin story behind each one, which directly translates to the Gulf seafood that he grew up catching and eati ng. Redfi sh, the primary ingredient for his prized recipe, is a catch that was near to his heart from a young age growing up on the Florida coast and remains a favorite to this day. His cherished connecti on yields a dish bursti ng with fl avor and passion, using simple techniques.
BUTTER POACHED REDFISH WITH NEW POTATO AND BLUE CRAB SALAD
SERVES 4 - 6 Adapted from chef Jeffrey Compton
4 - 6 (6-ounce) redfi sh fi llets salt, to taste neutral oil for searing 12 ounces butter 2 tablespoons roasted garlic 2 lemons, zested and juiced 2 pinches red chili fl akes 3 fresh bay leaves fresh mint, to taste fresh dill, to taste fresh parsley, to taste fresh basil, to taste olive oil New Potato and Blue Crab Salad (recipe follows) Lemon Bay Aioli (recipe follows) 1. Season both sides of fi sh fi llets with salt. 2. Heat oil in a saute pan over medium heat until shimmering. 3. Sear fi sh fi llets until golden brown on both sides. 4. Add butter, garlic, lemon zest, lemon juice, chili fl akes and bay leaves to pan. Allow butter to melt and poach the fi sh until cooked, about 10 minutes, or until internal temperature reaches 145 degrees. 5. Garnish with chopped mint, dill, parsley and basil. Drizzle with olive oil. 6. To serve, place a bed of New Potato and Blue Crab Salad on a serving dish. Top with a poached redfi sh fi llet and drizzle with Lemon Bay Aioli. Serve warm.
New Potato and Blue Crab Salad
2 pounds baby red potatoes, blanched 1/2 pound jumbo lump blue crab 1 cup French-style green beans, blanched and thinly sliced 5 radishes, thinly sliced 5 asparagus stalks, thinly sliced 1/4 cup spring peas 1/4 cup green onion, sliced 2 tablespoons capers freshly chopped parsley, to taste freshly chopped mint, to taste freshly chopped dill, to taste freshly chopped cilantro, to taste 1/4 cup olive oil 1/4 cup sherry vinegar salt and pepper, to taste
1. In a large mixing bowl, combine potatoes, crab, green beans, radishes, asparagus, peas, green onion, capers and chopped herbs. 2. Fold in olive oil, sherry vinegar, salt and pepper. Toss everything to combine.
Lemon Bay Aioli
3 lemons, zested and juiced 2 fresh bay leaves 2 tablespoons roasted garlic 2 cups Duke’s mayonnaise salt and white pepper, to taste
1. In a blender jar, combine lemon zest, lemon juice, bay leaves and roasted garlic. Puree until smooth. 2. Place mayonnaise in a separate bowl. Whisk in lemon mixture and season with salt and white pepper to taste.
2022 RUNNER-UP Morgan McWaters
Chef de Parti e, The Depot, Auburn
No stranger to the contest, McWaters also competed last year and was on the fi rst place team for the 6th Annual Alabama Seafood Cook-Off alongside Chef Scott Simpson. A Phenix City, Alabama nati ve, McWaters has been cooking since she was 21 years old. Whatever kitchen she fi nds herself in, she always applies her interest in learning about new cultures and world cuisines while focusing on regional foodways. She offi cially ti ed on her chef’s apron and started her culinary career at a local Southern-fried comfort food restaurant in Auburn called the Mason Jar Kitchen. Finding her passion, McWaters joined the historic Depot restaurant to sharpen her skills and work with sustainable seafood. She has also whipped up her mouthwatering dishes at famous cultural and culinary festi vals, including Gather ‘Round in Atlanta (a Southern Food & Arts Celebrati on) and the Charleston Wine + Food Festi val.
FRIED GREEN TOMATO WRAPPED SNAPPER WITH SPICY CREAMED CORN AND JUMBO CRAB SLAW SERVES 4 - 6
Adapted from chef Morgan McWaters
4 (6-ounce) Gulf red snapper fillets salt and pepper, to taste neutral oil for searing 8 large green tomatoes 2 cups self-rising flour 1/3 cup cornmeal 1 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste 1 cup buttermilk Spicy Creamed Corn (recipe right) Granny Smith Apple and Gulf Crab Slaw (recipe right)
1. Cut snapper fillets evenly in half. Season each side with salt and pepper to taste. 2. Heat oil in a hot skillet until shimmering. Sear snapper until golden brown on each side. 3. Using a mandolin, cut green tomatoes into 1/8-inch slices. 4. Carefully wrap tomato slices around each piece of seared snapper. Set aside. 5. In a large bowl, combine flour and cornmeal with 1 teaspoon salt and 1/2 teaspoon black pepper. Pour buttermilk into a separate dish. Dip each tomatowrapped snapper fillet into buttermilk, then dredge in seasoned flour mixture. 6. Fry fish in a deep fryer for 3 - 4 minutes until crispy and golden brown. 7. To serve, place a heap of spicy creamed corn onto a serving dish. Top with a warm piece of fish, then finish with a pile of crunchy slaw. Spicy Creamed Corn
6 large ears of corn 1/2 cup butter 1 tablespoon chopped garlic 2 cups heavy whipping cream 1 cup cream cheese 1 teaspoon cayenne pepper salt and pepper, to taste
1. Shave the corn kernels off the cobs and set aside. 2. Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. 3. Add the corn and stir to coat with butter. Stir in the cream and reduce until slightly thickened. 4. Transfer half of the corn to the jar of a blender and blend until creamy. Return to saucepan with whole corn kernels. 5. Add cream cheese and heat until melted and fully incorporated. 6. Season with cayenne pepper, salt and pepper to taste.
Granny Smith Apple and Gulf Crab Slaw
2 honeycrisp apples, julienned 1/2 head red cabbage, shaved 1/2 pound jumbo lump Gulf crab 1/2 cup Alabama White Sauce (recipe follows) salt, to taste
1. In a large mixing bowl, combine apples and shaved red cabbage. 2. Add crab and toss gently, taking care not to break down crab. 3. Fold Alabama White Sauce into the slaw, then season with salt to taste.
Alabama White Sauce
2 cups mayonnaise 3/4 cup apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1 dash Tabasco 1 teaspoon smoked paprika 1/2 teaspoon garlic salt salt and pepper, to taste
1. Add all of the ingredients into a large mixing bowl. 2. Whisk ingredients together until smooth and creamy.
Sam Adams
Chef and Founder, (small batch)
Following culinary school in Birmingham to study pastry arts, Sam Adams showed her chops in a few Kansas City kitchens before returning to her roots. In 2018, Sam moved back to the Iron City where she accepted a positi on at Hot & Hot Fish Club and eventually migrated to Highlands Bar & Grill. There she learned an abundance of technique. When the pandemic hit in 2020, Sam and her partner, Brian Dyer, were both furloughed. With their free ti me, the duo began a passion project, developing innovati ve menus to cook for friends. That evolved into (small batch), a pop-up restaurant which features a diff erent six-course menu each month. The two have been wowing Birmingham locals ever since with their fl avorful creati ons that spotlight fresh, local and seasonal ingredients.
SEAFOOD TAMAL
SERVES 4 - 6 Adapted from chef Sam Adams
2 tomatillos, chopped 1 jalapeño, diced 2 cups vinegar 1/2 pound jumbo lump crab 2 tablespoons black garlic 1 small onion, diced 3/4 cup Shrimp Stock (recipe right) 1 cup masa harina salt and pepper, to taste 4 - 6 corn husks, soaked Fermented Corn Puree (recipe right) Oyster Emulsion (recipe right) Shrimp Pico de Gallo (recipe right) Candied Habanero (recipe right) 2 radishes, thinly sliced 2 tablespoons fresh parsley, chopped
1. In a large stock pot, simmer tomatillos, jalapeño and vinegar until the vegetables are softened and the vinegar has infused them with flavor. Allow to cool slightly. 2. Add crab to vinegar mixture. Toss to combine and set aside to marinate. 3. In a large skillet, saute black garlic and onion until tender and fragrant. Add shrimp stock, then blend with an immersion blender or in a standard blender until smooth. 4. Mix black garlic puree with masa harina to form a paste, adding more shrimp stock as necessary to achieve the desired texture. Season with salt and pepper to taste. 5. Spread masa onto each corn husk, then top with marinated crab. Fold to seal and place tamales in a steamer basket. 6. Steam until fully cooked and tender, approximately 30 - 40 minutes. 7. To serve, swipe Fermented Corn Puree and Oyster Emulsion onto the bottom of a serving dish. Open a steamed tamal and place it on top of the purees. Finish with Shrimp Pico de Gallo and garnish with Candied Habanero, radishes and parsley.
Shrimp Stock
1 pound shrimp 1 1/2 cups water 1 onion, roughly chopped 2 celery stalks, roughly chopped 2 tablespoons garlic, minced 1 tablespoon fresh cilantro 1 teaspoon black pepper 1 teaspoon chili powder
1. Peel shrimp. Set aside, reserving the meat. 2. Place shrimp shells in a large stockpot with water, onion, celery, garlic, cilantro, black pepper and chili powder. 3. Simmer until stock is fragrant.
Fermented Corn Puree
3 cups fresh corn 1 tablespoon salt room temperature water 1 onion, diced 1 tablespoon garlic, minced 1/4 cup heavy cream 2 tablespoons butter salt and pepper, to taste
1. To ferment the corn, place kernels in a sealable mason jar. Sprinkle with salt and lightly press with a wooden spoon to release juices. Pour in water to completely cover the corn. Seal lid and ferment at room temperature for 5 - 7 days until desired flavor is achieved. 2. In a large skillet, saute fermented corn, onion and garlic until translucent and tender. 3. Top with heavy cream and simmer until slightly thickened. 4. Using an immersion blender or standard blender, blend corn mixture with butter until smooth. Strain and season to taste. Oyster Emulsion
1/2 pound fresh oysters 1 tablespoon garlic, minced 1 cup neutral oil salt and pepper, to taste juice of 1/2 lemon
1. Blend fresh oysters with minced garlic until smooth. 2. Pour into a bowl placed over a pot of simmering water. Be careful not to let the water touch the base of the bowl. 3. Using a whisk, slowly pour oil into the oysters, whisking constantly to emulsify into an aioli. 4. Remove from heat and season with salt, pepper and lemon juice to taste.
Shrimp Pico de Gallo
2 tablespoons neutral oil reserved shrimp meat from Shrimp
Stock, approximately 1 pound 4 tomatoes, diced 1 onion, diced 1 jalapeño, diced 1 tablespoon garlic, minced 1 lime, zested and juiced 1/2 cup cilantro, chopped 2 tablespoons chives, chopped 2 tablespoons olive oil salt and pepper, to taste
1. Heat oil in a skillet until shimmering. Add shrimp and saute until curled and pink. Transfer to a large mixing bowl. 2. Add tomato, onion, jalapeño and garlic, stirring to combine. 3. Toss in lime zest and juice, cilantro, chives and olive oil to coat. 4. Season with salt and pepper to taste.
Candied Habanero
1 cup plus 1 tablespoon sugar, divided 2 habaneros, thinly sliced 1 tablespoon salt
1. Bring 1 cup sugar and 1/2 cup water to a boil to create a simple syrup. 2. Add habaneros to syrup and simmer until tender. 3. Mix 1 tablespoon sugar and 1 tablespoon salt in a small mixing bowl. 4. Strain habaneros and toss in sugar / salt mixture. 5. Set habaneros aside to dry.
Robbie Nicolaisen
Executi ve Chef, The Hound, Auburn
Nati onally recognized in and around the Southeast for his disti ncti ve approach to Southern-style cuisine, Chef Nicolaisen began his culinary journey during his childhood, working on his family’s farm just outside of Asheboro, North Carolina. Chasing his passions, he att ended the highly acclaimed Johnson and Wales University in Charleston, South Carolina, graduati ng with honors. In 2013, Chef Nicolaisen relocated to Auburn, and in 2017, he accepted an opportunity to lead culinary operati ons at The Hound. Serving as the executi ve chef of the famous and locally loved restaurant and bourbon bar, the chef focuses on high-quality Southern products thoughtf ully sourced from local or regional growers. He recently launched his own new pop-up concept, The Chubby Belly Noodle Shop.
GRILLED COBIA WITH CHUBBY BELLY XO GLAZE, CRAB FAT RICE MIDDLINS, AND COLLARD GREEN FURIKAKE
SERVES 4 - 6 Adapted from chef Robbie Nicolaisen
4 cobia fillets, 6 ounces each salt and pepper, to taste Chubby Belly XO Glaze (recipe right) Crab Fat Rice Middlins (recipe right) Collard Green Furikake (recipe right)
1. Fire up the charcoal grill. 2. Season both sides of cobia fillets with salt and pepper. 3. Place cobia on grill and cook for 6 - 7 minutes on each side until fully cooked. Brush with Chubby Belly XO glaze. 4. To serve, place a scoop of Crab Fat Rice Middlins on serving dish. Top with cobia and finish with Collard Green Furikake.
Chubby Belly XO Glaze
5 1/2 ounces dried shrimp 5 1/2 ounces dried scallops 1/4 cup Shaoxing (Chinese) wine or sherry wine, divided 3 1/2 ounces country ham (like Benton’s) 1 cup chicken stock 1 tablespoon brown sugar 3 1/2 cups vegetable oil 5 Thai bird chilis, seeded and finely diced 7 large shallots, finely diced 2 garlic cloves, finely minced 1 tablespoon mushroom soy sauce 2 tablespoons fish sauce 1/4 cup red pepper flakes
1. Divide dried shrimp and dried scallops into separate bowls. Add 1/2 tablespoon wine to each bowl, then enough boiling water to each to submerge proteins. 2. Soak shrimp for 1 hour to rehydrate, and scallops for between 2 and 6 hours. 3. Strain proteins and place into heatproof bowls. Place in steamer and steam over high heat for 15 minutes, reserving any liquid. Remove from steamer and set aside to cool. 4. Shred scallops with your fingers, then place in food processor. Working in batches, pulse scallops 6 - 7 times to yield short, fine threads. 5. Repeat with shrimp, pulsing 7 - 8 times until they resemble coarse crumbs. 6. Mince ham by hand until fine. 7. In a large mixing bowl, combine reserved steaming liquid with chicken stock and brown sugar. Set aside. 8. In a large wok, heat oil to 225 degrees. Add scallops and fry for 5 minutes. Then, add shrimp and fry proteins together for 15 additional minutes. Add ham and cook 3 minutes. Add chilis and cook 3 more minutes. 9. Drain seafood in a strainer and transfer to another large wok. Set aside. 10. Heat oil back to 225 degrees. Add shallots and fry for 10 minutes until golden but not crispy. Add garlic and cook 10 more minutes until golden and slightly crisp. 11. Reheat seafood over medium-high heat. Add remaining wine, soy sauce and reserved chicken stock mixture. Stir and simmer until fully reduced. 12. Once liquid has cooked off and garlic is golden, carefully pour seafood mixture back into oil. Lower heat to medium. Stir to combine. Add fish sauce and red pepper flakes. Stir to combine. Remove from heat. Let cool.
2 tablespoons crab fat* or butter 3 garlic cloves, chopped 1/3 cup white onion, chopped 1 cup rice grits, cooked 1/2 teaspoon sesame oil 1/2 teaspoon fish sauce 1 tablespoon shiro miso butter (butter mixed with shiro in 2 to 1 ratio) 1/2 teaspoon soy sauce 4 tablespoons cilantro, chopped 1 scallion, sliced 1 teaspoon crunchy garlic 1 teaspoon chili powder
1. In a large skillet, heat the crab fat until shimmering. Add garlic and onion and saute until tender. 2. Add cooked rice grits, sesame oil, fish sauce, shiro miso butter, soy sauce and cilantro. Toss and fry until fragrant. 3. Remove from heat and top with scallions, crunchy garlic and chili powder.
Collard Green Furikake
8 collard green leaves, stems removed and leaves cut into 1-inch squares 1 1/2 teaspoons light sesame oil 1/2 teaspoon sea salt 1/4 cup avocado oil 1 large shallot, finely diced 2 teaspoons minced ginger 1/2 cup benne seeds 1 1/2 teaspoons red pepper flakes
1. Preheat oven to 350 degrees. Prepare a sheet pan with parchment paper or cooking spray and set aside. 2. Rinse collard greens until clean and dry. In a large mixing bowl, toss greens with sesame oil and salt. Arrange in a single layer on the sheet pan and bake for 15 - 18 minutes until crisp and lightly golden. Cool completely. 3. In a small skillet, heat avocado oil over medium-high heat until shimmering. Add shallot and ginger and cook for 3 - 5 minutes, until tender and beginning to brown. Remove with a slotted spoon and drain on a paper towel. 4. Add benne seeds to a dry skillet and toast over low heat for 5 minutes, stirring occasionally, until fragrant. Remove from heat and cool completely. 5. Combine toasted benne seeds, red pepper flakes, fried shallots and fried ginger in a mixing bowl. Gently add crispy collard greens and toss to combine.
*Crab roe blended with schmaltz, bacon fat or butter
Off of Sea Cliff Drive in Fairhope,
past the raised garden beds and reinvented carriage house, sits Peri and Brad Summersells’ home atop the bluff. After searching all over Fairhope for a property to renovate as empty nesters, they finally arrived at the abode that would be theirs.
“When we approached the front door and could see the Bay from that position — not even being in the house yet — we knew we were done looking,” Brad recalls.
“This is what sold us on the house,” agrees wife Peri as she looks out over the water. “Thank goodness it had good bones.”
The couple called on architect Clay Adams and architect and interior designer Abby Davis, both principals and partners at Walcott Adams Verneuille, to remodel the home and open up the floor plan so that their view of the Bay was the focal point.
“For me, the most important goal with the renovation was to create a fresh modern interior design without destroying the character of the existing cottage style,” Peri says. “I wanted it to be functional, not too formal, and maximize the Bay views from all the major living spaces.”
Clay and Abby say that the Summersells saw the potential for their house but were also passionate about preservation. “They embraced what might seem limiting to some, like the interior winder stairs, as just part of the quaintness or character of the house,” Abby says. So Clay worked in the existing architectural features while making structural changes that opened up the rooms and emphasized the stunning, panoramic view.
“His initial space-planning efforts and vision for the house resulted in some incredible transformations,” Abby says. New doors and taller windows across the bayfront side of the home made the view more accessible from the inside. A bayfront porch, outdoor kitchen and outdoor living area, complete with a fireplace, made for more places to enjoy the natural surroundings. “Overall, we appreciate Clay’s design because there’s no real wasted space for our lifestyle,” Brad says.
One of the most popular transformations among both the homeowners and architects came from enclosing two bayfront porches to create his and hers sitting rooms. Brad’s is off the living room on the north side of the home, and Peri’s is off the master bedroom on the south side. Symmetry is important to Peri, so having the two
Opposite The Summersells’ study interrupts the light color scheme of the home. “We created a cozy, intimate feel here with rich, dark painted trim and ceiling, and moody light fixtures,” Abby says. A custom-designed mantle and trim were added around the original Alabama white marble fireplace. The hallway leading to it is painted a contrasting Toque White by Sherwin Williams and includes custom trim to camouflage the door to a powder room, which was added in the renovation. Above In the dining area, the designers curated modern furnishings, textiles and fixtures for a sleek aesthetic. Statement mirrors from Gabby Home reflect natural light pouring in through the bayfront windows and doors. A cluster of art on the grasscloth wall features Rebekah Webb originals found at Sophiella Gallery and framed by Lyons Share. Right “Brad and I wanted to enclose the two ends of the bayside porches with the existing raised ceiling features,” Peri says. “It still left plenty of open porch space between the two sunrooms.” Brad adds that it was important to his wife that the house maintain a symmetrical facade, so he loves how Clay designed all the pathways linking the porches and patios with that in mind. The exterior of the Summersells’ home was painted a crisp Alabaster by Sherwin Williams.
enclosed rooms with a recessed porch in between was really pleasing to her. Both of the rooms reflect their associated individual’s style and represent how they like to spend their time there.
“The sun room is my morning quiet space, my at-home office and napping room when I actually get a chance to catch a few winks,” Brad says. Peri adds that Brad also enjoys watching golf and football in there. In Peri’s serene area, she has space for reading and relaxing.
Abby led the interiors side of the project with the help of Sam Greenwald. Sam jumped in and immediately connected with the Summersells and caught their vision for the home. “The creative process on the interiors was truly collaborative and unique in that it melded a more traditional-style house with modern detailing and furnishings, while still underscoring the welcoming, unfussy feel of the home,” Abby says. They brought an organic look and feel to the inside with features such as wood floors and natural stone countertops throughout. “The majority of the furnishings were kept clean-lined and low profile so as not to detract from water views but with texture and interesting details that helped create a contemporary flair and luxe, comfortable feel,” Abby adds.
While Abby and Sam purchased many fresh, new pieces for the home, they also incorporated family heirlooms. Peri’s father was a talented and skilled craftsman, and she and her family treasure his pieces, so Abby and Sam put them on display. “They are a special part of the Summersell family’s history, and they add depth and personality to the design,” Abby says. The decorating duo mixed original paintings from local galleries and curated abstract prints to continue the blending of traditional and modern styles into the Summersells’ art collection. “They have created an elegant yet comfortable space Brad and I will be able to enjoy for the rest of our lives,” Peri says.
After remodeling and decorating for two years, the couple moved into the home in October of 2021. “We really enjoy being able to sit and watch the sunsets, stargaze, and soak in the outdoor sights and sounds. Watching lightning storms roll in on the Bay with a cocktail in hand is one of our favorite things to do,” Peri says. She also enjoys her exercise room and their vegetable garden.
The open floor plan, bayfront porches and outdoor rooms make the home ideal for entertaining, and the couple loves opening up their doors to friends and family. Brad will start up the grill and build a fire in the outdoor fireplace on chilly nights. “We understand this location is truly a gift from God, meant to be shared,” Brad says.
Peri adds, “It’s an absolute blessing being able to enjoy the water and the sunsets — it’s God’s paintbrush.” MB
Peri’s favorite spot, her sitting room, offers her a serene space off the master suite where she can read her Bible and enjoy the scenery. An eye-catching brass and coconut bead chandelier by Arteriors draws the eye up to the shiplapped ceiling that, coincidentally, Walcott Adams Verneuille Architects designed decades ago for a previous owner. At that time, the space was a porch. To adapt the new interior room, they replaced the porch’s open louvers with encasing trim.
DESIGN GOAL: Highlight breathtaking bay views.
– Peri Summersell
Above For the master bedroom decor, “I decided to go darker and Abby and Sam ran with it,” Peri says. Sherwin Williams Gauntlet Grey on the walls sets the tone. Luxe velvet throw pillows from Chloe and Olive pop against the lighter shades of the other layered linens. Original art by B’Beth Weldon from the Sophiella Gallery “floats” in sleek glass frames above the bed. The customdesigned trim is continued from other walls in the home. Right Since the bayside porch is recessed, it offers privacy plus stunning views of the water. A cozy chair, ottoman and sofa from Summer Classics invite the Summersells and their guests to sit a spell.
[MOBILE BAY MAGAZINE PRESENTS]
NOTABLE WOMEN
photos by CHAD RILEY
THE FOLLOWING PAGES ARE FILLED WITH BAY-AREA WOMEN WHO ARE LEADING THE WAY IN THEIR FIELDS.
Lisa Burch, M.D.
ALABAMA MEDICAL GROUP, P.C.
INTERNAL MEDICINE
After 43 years of practicing medicine, here are some things I’ve learned that have helped me throughout my career in healthcare.
Be careful of your words, as they can have lasting impressions. Try to ensure that your every word is kind, helpful, rm, or blunt, if necessary, but always repeatable. e power of patience. Medical patients are vulnerable, and having a compassionate caretaker who is also patient can ease their discomfort in the situation. Patience is a part of the emotional stability necessary to work in the eld of healthcare. is does not mean you should allow someone to take advantage of you, but try to consider what may be causing the behavior before reacting.
Remain calm. As physicians, in both our personal and professional lives there will be situations that are di cult, sudden, and sometimes even brutal to bare. It is important to remember to keep a calm disposition whenever possible, as it may help di use stressful situations. Do not be afraid to make a decision and stand by it — even if it’s not the popular opinion; integrity will prevail every time.
Take time for yourself. Make sure you are doing the things that allow you to decompress daily. After a long day, I nd that reading, listening to music, meditating, exercising, being in nature and attending church allow me to do just that! So, whether you plan a staycation at home or travel to some exotic destination, taking time for yourself will allow you to relax and recharge ... and you will nd it’s just what the doctor ordered!
When asked who in my life instilled the basic attributes that have allowed me to practice medicine for so many years, I believe my mother was my inspiration. Although she only lived 54 years, she left an indelible mark on myself, my ve siblings and her many students and friends. She was a multitasker before that was ever a word. She taught me that success requires hard work. It requires a daily dedication to detail and quality, no matter how tired, uninterested, or overloaded you may be. She also taught me to not let life crises derail me from my goals or duties. She always told me to keep moving forward.
All of the above-mentioned attributes have held me in good stead through medical school, residency (when there were no female call rooms), my career and the ups and downs of a beautiful life!
ALABAMA MEDICAL GROUP, P.C.
101 Memorial Hospital Drive 251-414-5900 alabamamedicalgroup.com
Angie Leaver
BIG BILL’S APPLIANCE SERVICE
OWNER Angie Leaver is the owner of Big Bill’s Appliance Service. She began working with her father, Big Bill, not long after he established the repair service in 1989. After Big Bill’s passing in the early nineties, Angie took over the family owned and operated business, proving female repair technicians are real.
“I am the only appliance repairwoman along with my mother in Mobile.” Whether as a result of her reputation or a sign of changing attitudes, Leaver says she’s witnessed a lot of the skepticism towards repairwomen melt away in the past ten years. “I had overcome the belief that women could not repair appliances, that it was a man’s job. We can do anything we put our mind to.”
“My father, who was “Big Bill”, drives me every single day, even after his passing 22 years ago. I want him to look down on me and be proud of the name I’m creating for us.” Often averaging 15 to 18 calls a day, Leaver hardly stands still, but she likes it that way. “I’m trying to keep that legacy going and trying to show my children that you can do whatever you want to do.” Angie has three daughters, one son and one granddaughter. She also sights her supportive husband’s role in her success. “I am married to a wonderful partner who understands my need to achieve. He doesn’t see me as a threat and loves my success.”
BIG BILL’S APPLIANCE SERVICE
2575 Wagon Tongue Drive 251-666-2206
Left to right: Tiffiny Moseley, MSN, RNC-OB, C-ONQS, Director of Thomas Hospital Women’s & Children Services; Debra Hinton, MBA, RN, NE-BC, Mobile Infirmary Family Plaza Director; Meredith Jackson BSN, RNC-OB, Mobile Infirmary Family Plaza Nurse Manager; Gena Cash, BSN, RNC-OB, North Baldwin Infirmary Birth Center Manager; Amanda B. Jones RN, BSN, Thomas Hospital Nursery Manager
Mobile Infirmary Family Plaza Mobile: 5 Mobile Infirmary Circle 251-435-2400
The Birth Center at Thomas Hospital Fairhope: 750 Morphy Avenue 251-928-2375
The Birth Center at North Baldwin Infirmary Bay Minette: 1815 Hand Avenue 251-937-5521
The Birth Centers at Infirmary Health
In rmary Health is the largest not-for-pro t, private healthcare system in Alabama. It holds three awardwinning and state-of-the-art birth centers at its hospitals in Mobile and Baldwin County. e Birth Centers at Mobile In rmary, omas Hospital and North Baldwin In rmary have been caring for the next generation of Mobile and Baldwin Counties since 1910. Each birth center o ers state-of-the-art suites to mothers and babies. Additionally, the Birth Centers at Mobile In rmary and omas Hospital o er Level II Specialty Care Nurseries allowing mothers and babies to stay together if baby needs an advanced level of care. North Baldwin In rmary is also the only Baby-Friendly hospital in the region. e nursing leadership at In rmary Health’s birth centers are dedicated to providing the highest-quality care to mothers and babies. ey have received awards from US News & World Report, BlueCross BlueShield, Better Bama Babies and Women’s Choice to name a few. e birth center teams at In rmary Health have been delivering and caring for Mobile and Baldwin County’s next generation for more than 100 year. Learn more about how In rmary Health is building legacies at in rmaryhealth.org.
THE BIRTH CENTERS AT INFIRMARY HEALTH
infirmaryhealth.org
Bethany Brenes is the director and co-owner of Magnolia Mind Mapping, providing brain mapping and neurotherapy in the form of neurofeedback and neurostimulation to optimize and restore mental health.
Brain map guided neuromodulation is an advanced treatment approach with a foundation of historical e cacy shown in conditions such as anxiety, depression, attention disorders, insomnia, Parkinson’s, memory decline and more. Unfortunately, neurotherapy was an elusive option in the South. Seeing this de cit, Brenes and her partners worked with established leaders in the eld to bring this revolutionary technology to the Gulf Coast in 2020.
Magnolia provides treatment to identify and address the root neurological cause of mental and physical health disorders, without medication or long-term treatment. Neurotherapy diminishes dysfunctional pathways and replaces them with restored and more e cient connections. Similar to how muscle memory is embedded, repeated activation of healthy brain functioning creates and embeds these pathways, thereby alleviating the symptoms caused by dysregulated functioning, resulting in lasting change. rough Bethany’s e orts, Magnolia is leading the Gulf Coast in the eld of Neurotherapy, providing the most comprehensive qEEG mapping technology and advanced neuro treatment on the coast.
MAGNOLIA MIND MAPPING
1327 Springhill Ave, Mobile 101 Villa Dr, Daphne 251-272-9606 magnoliamindmapping.com
Bethany Brenes, MPA, LPTA
MAGNOLIA MIND MAPPING
DIRECTOR, CO-OWNER
Gray Ingle
MITCHELL MCLEOD PUGH & WILLIAMS
Mitchell McLeod Pugh & Williams (“MMPW”) is an independent, employee-owned investment advisory rm located in Mobile, Alabama, and one of the largest independent investment management organizations on the Gulf Coast with approximately $1.9 billion assets under management as of December 31, 2021.
What advice would you give the next generation of female leaders? I would advise future generations of female leaders to believe in themselves! All of them truly have the ability to accomplish anything they set their minds to. Having that con dence is such a big part of positioning yourself as a leader and laying the groundwork for success.
When you began your career, did you ever imagine you would be a leader in your eld? I hoped that I would, but I think it probably happened sooner than I expected. Joining MMPW in 2019 – one of the leaders in the retirement plan management industry in the Southeast – gave me a great opportunity to become a leader in the eld. I was hired to be the Director of Quali ed Plans for MMPW. In that role, I manage our existing 401(k) and pension plan relationships and develop new retirement plan clients, and I think I have helped our company to both expand our retirement plan business and also serve our clients better and with greater e ciency. Currently we manage roughly 70 quali ed retirement plan relationships along the Gulf Coast, and this did not happen overnight!
Who inspires you and why? My mother. She has the drive, energy and focus to complete any task, which I have always admired. She is someone who believes in herself and, in doing so, she is indeed able to accomplish anything she sets her mind to. is is the way she has always been, and I hope I have inherited those genes so that I can do the same!
What’s one leadership lesson you’ve learned in your career? When you see another woman succeeding, cheer her on! She is paving the way for you and future women to follow, so o er her your hand, your applause, and your generosity.
MITCHELL MCLEOD PUGH & WILLIAMS
2610 Dauphin Street 251-471-2027 mmpw.com
Contina Woods leads the Treasury Management team in South and Central Alabama, Mississippi, and the Florida Panhandle and leads the team of Treasury Management Analysts for all of Alabama and Mississippi. After receiving a bachelor’s degree in journalism from the University of Southern Mississippi, Contina started her career at Regions in 2000. Since then, she has completed her MBA from the University of Alabama at Birmingham, become a Certi ed Treasury Professional, been a multi-year winner of the bank’s Chairman’s Club, and, in 2017, received Regions’ highest award, the Better Life Award.
Outside of Regions, Contina spends her time supporting the Mobile Bay area through Leadership Mobile, Prodisee Pantry, Mobile Area Education Foundation, the Junior League of Mobile, Impact 100 of Mobile and Baldwin County, and Distinguished Young Women. Contina also spends her time with her husband, Ricardo, and her two daughters, Danielle and Morgan.
REGIONS BANK
Regions Bank is one of the nation’s largest full-service providers of consumer and commercial banking, wealth management and mortgage products and services.
11 North Water Street 251-690-1162 • Regions.com
Contina Woods
REGIONS BANK
VICE PRESIDENT TREASURY MANAGEMENT LEADER
Stephanie Andrews
SOUTHERN CANCER CENTER
Meet the woman moving mountains at Southern Cancer Center to ensure every patient is given the proper tools and resources needed to win their ght against cancer.
As head of the social services department at Southern Cancer Center, Stephanie Andrews has devoted herself to helping patients work through the challenges of not only cancer but of everyday life.
“My purpose here is to provide patients with resources that aren’t necessarily cancer related, including other peripheral problems they may be having outside of our doors. I nd them nancial assistance, local food banks, new wigs, a variety of social and spiritual support groups; I’ve even assisted in nding a daughter’s prom dress. Patients can feel defeated in life when they receive a cancer diagnosis, but I’m here to show them that defeat is not an option.”
A licensed social worker for the state of Alabama with a master’s in healthcare administration, Stephanie is as skilled as she is experienced. Whether in person or over the phone, in a family setting or with an individual, she is ready to work for the patients of Southern Cancer Center.
SOUTHERN CANCER CENTER
Clinics in Mobile and Baldwin County 251-625-6896 southerncancercenter.com
Amanda Montz
SMARTBANK
CERTIFIED WEALTH STRATEGIST CERTIFIED RETIREMENT COUNSELOR
My experience as a Certi ed Wealth Strategist and Certi ed Retirement Counselor in banking has taught me to listen and learn from both my clients and my team. rough this, I can provide the nancial advice needed to support those seeking my services.
No client is the same, so we tailor plans for each family instead of using templated plans other rms may o er. We use the latest software to achieve this as well.
My husband and I developed this business with the intention of building assets. With over 56 years of combined experience, we have garnered $260 million in assets under our management.
SMARTBANK
106 Ecor Rouge Place 251-901-3630 smartbank.com
USA Health Mitchell Cancer Institute
The USA Health Mitchell Cancer Institute (MCI) specializes in advanced gynecologic oncology research and treatment, led by a multidisciplinary team of physicians utilizing leading-edge medicine.
As Division Chief of Gynecologic Oncology, Jennifer M. Scalici, M.D. directs the gynecologic oncology research laboratory. Her research focus is ovarian cancer including work for new prevention and early detection methods. She recently received funding through the Department of Defense to better de ne ovarian cancer origins and the role of hormonal exposure and its development. As a graduate of the inaugural fellowship of the Women’s Policy Institute of Alabama, Scalici brings attention to women’s health policy across the state.
Nationally recognized for her work in HPV prevention, Jennifer Young Pierce, M.D., M.P.H., serves on the cervical cancer committee for NRG Oncology, the cooperative clinical trials group for the National Cancer Institute (NCI), and conducts research in HPV vaccine uptake and cervical cancer prevention. She chose the MCI for the high standards of patient care, active clinical trials portfolio and the commitment to outreach and education of underserved and diverse populations.
USA HEALTH MITCHELL CANCER INSTITUTE
1660 Springhill Avenue 251-410-1010 usamci.com
