PROFILE: Sabrina Simpson inspires through reflection

Building relationships, growing a business, cultivating a personal life

Sabrina Simpson

By Magi Thomley Williams

When she reflects on her last four years, Sabrina Simpson couldn’t have dreamed a bigger dream, not in terms of dollars and cents, but in terms of experiences.

The business she owns with her husband, Anthony, has allowed her to be part of some amazing organizations: Pensacola Women’s Alliance, IMPACT 100 Pensacola Bay Area and multiple business networking groups where she has met amazing people. Simpson, chief operating officer of Something Old Salvage, stresses the importance of building relationships.

“Sales and marketing mean nothing if you don’t build relationships,” Simpson said. “Relationships have been the X Factor in our business.”

Building those relationships has helped her to understand that she is not alone. A product or service may be unique, but running a business is based on a formula.

“Have a lot of people you feel comfortable talking with about both wins and struggles,” she recommended to entrepreneurs. “Struggles help you grow and get to the wins. It’s OK to say, ‘I’m not OK today.’ You are not alone, we all have those struggles. Growth involves knowing when you need help and asking for it.”

Asking for help hasn’t always been easy for Simpson. As the oldest of eight siblings, she was in a leadership role naturally and had to learn to delegate to siblings for family event planning. Personal growth has allowed her to recognize she can’t do everything and to understand the value of collaboration and delegation both in her personal and professional lives. Before, she looked at the bottom line in revenue, not in terms of her own time and energy. Now her ROI is measured on her time. That change freed her to do activities where she excels and allowed her to be strategic instead of tactical in planning. She and her husband divided chores, and she now asks for help from him; before he didn’t know she needed help because she just did everything.

Simpson has worked with family members and friends in the past, so when opening SOS, she knew she needed separation and accountability.

“Things need to be black and white – gray areas cause trouble,” she explained.

She finds that working with her husband is both a blessing and a curse. Each have different roles, but a unique understanding of the business and the work the other does. She and her husband have different work styles and strengths that make the business better and more successful. They do find it hard to turn off work on date night or vacation, it’s their livelihood so they have chosen to embrace the blending of work and personal life.

Simpson’s youngest sister, Kineka Durr, also works at SOS. Durr goes above and beyond because she sees the vision for the business and wants to see it succeed. Simpson trusts her sister, but holds her accountable, provides a formal job description and has the same expectations for all employees. Familial relationships can cause friction, but Simpson believes she has stronger relationships with both her sister and her sister-in-law, Kimberly Simpson, because they work together.

“One of the biggest things I’ve learned is prioritizing,” Simpson said. “My to-do list used to be massive, it became so overwhelming I would just want to stay in bed and not do anything, but the books ‘Eat That Frog’ and ‘The 12 Week Year’ have been instrumental in helping me change how I approach to-do lists. I don’t put off hard tasks, I make a list of three top things to complete for the day, and I set weekly, monthly and quarterly goals to help knock out goals more efficiently and I have a sense of accomplishment.”

One priority for her is to take time away from business to step back, renew, refocus and come back with different energy. She plans time away so she has something to look forward to.

The Simpsons have plans for continued business growth, too. Services at SOS will soon expand outside Escambia and Santa Rosa counties.

“Our junk removal company afforded us the opportunity to begin real estate investing two years ago. We met clients who were burdened with a property, and we were able to help them sell the asset. This led me to become a Realtor with Service Matters Realty to provide our clients with an even more seamless process when buying or selling.”

Simpson describes the evolution of another business venture in technology.

“Things I learned in running a business led me to form a technology startup designed to provide business owners with actionable insights based on in-depth analyses,” she said. “The goal is for a business owner to not only be able to allocate every penny in revenue but to forecast expenses and invest in real time. I majored in Elementary Education in college and always had a passion for teaching, so I enjoy mentoring other business owners.”

Simpson advises women to believe in themselves.

“I think taking a chance on yourself is one of the best things you can do for you. Believing in your mission, idea, goal and calling is so fulfilling. Look for resources to help you and always be willing to become a resource to someone. I believe we should have a giver mindset and always be willing to reach back and help someone. Trust the process. Trust yourself. Trust your plan.”

Magi Thomley Williams is a corporate consultant, writer, speaker, and trainer at Thomley Consulting. She can be reached at Magi@ThomleyConsulting.com.

MUST SEE MIRRORS

By Bradley “Beej” Davis, Jr.

For a time, the visual appeal of a mirror was only that of its reflection. Whether looking at ourselves or at our comfortable surroundings, the mirror has become an ever-increasing focal point of home design.

“Mirrors and specifically interesting mirrors are placed in every project. To us they are sculptural pieces of art – even in a bathroom,” said Cheryl Kees Clendenon, creative director of In Detail Interiors. “Not chosen to simply reflect back your image, but to be enjoyed on their own singular merit. Mirrors also reflect light in a room and other features in the room.”

Clendenon also shared a professional tip when choosing the perfect spot for these pieces of art.

“When you place a mirror in a space, consider what you see reflected when you first glance at the mirror. This is as important as the mirror placement itself.”

Where to shop

• In Detail Interiors: 1514 North 9th Avenue, Pensacola; indetailinteriors.com

Round gray realistic faux shagreen mirror, 44-inch diameter, $2,200.

Photo by Barrett McClean

Round reclaimed metal nugget mirror, 42-inch diameter overall, mirror 18-inch diameter, $1,300.

Photo by Greg Riegler

Rectangular black MOP shell mirror, 30-inch by 52-inch, $1,900.

Photo by Greg Riegler

Round knob black leather and gold mirror (discontinued), 32-inch diameter, $1,900.

Photo by Greg Riegler

Round upholstered mirror in wood and mauve leather (custom), 36.5-inch diameter, $2,300.

Photo by Barrett McClean

Recipe Reflections

By Bradley “Beej” Davis, Jr.

These days, with TikTok, YouTube and Pinterest we’re never in need of the perfect recipe. Whether it’s a five-minute meal or trying your hand at something new, there’s something to be said about those culinary creations that are handed down through the generations.

Tom Glenn Oysters

Courtesy of Chef Keith Pardue, Culinary Director of South Market

Ingredients

• 18-24 raw oysters, shucked

Oyster Topping Sauce

• 1 lb. smoked Tasso ham, shredded • 1 qt. heavy whipping cream • 1 oz. white cooking wine • 1 oz. shallot, Brunoise cut • 1/2 oz. minced garlic • 8 oz. unsalted butter • 2 oz. grated parmesan cheese

Panko Topping

• 4 oz. panko breadcrumbs • 2 oz. grated parmesan cheese • 1 tbsp. kosher salt

In a large saucepan, melt butter at low heat and add Tasso. Render the Tasso until it is browned. Add shallot and garlic then toast. Deglaze with white wine and reduce by half. Add heavy cream and reduce by a quarter. Once reduced, turn off the heat and add parmesan cheese and stir until melted. Place in the refrigerator to fully cool and thicken.

In a food processor add panko breadcrumbs, salt and parmesan cheese then completely incorporate.

Once the sauce is fully cooled and thick, place one tablespoon on each shucked oyster followed by one teaspoon of panko topping. Put in the oven at 400 degrees until breadcrumbs are golden brown. Put on a plate and enjoy.

A seafood staple of the Gulf Coast, the oyster has always had a special place in the heart of Pensacola. And it’s especially so when the recipe symbolizes family traditions.

South Market’s culinary director Keith Pardue reflects the very deep meaning of the outstanding oyster presentation.

“When I was a kid, my grandfather, Thomas Glenn Miller, taught me how to shuck oysters. I used to sit on the tailgate of his truck with a flathead screwdriver and a bucket while we would shuck bushels of oysters for our family. After we would shuck them, we would grill them with butter, Tasso ham and garlic. I wrote this recipe to honor my grandfather and every time I see one get sold in our restaurant I always look up to the sky knowing he is smiling down.”

Photo by Kate Treick Photography

Growing up, MariCarmen Josephs and her family would typically forgo the turkey and stuffing for holiday meals. In fact, it wasn’t unusual for her dinner table to feature an array of authentic international cuisine any day of the year.

“While fancy, multi-course dinners were commonplace at home when I was growing up, I always looked forward to the splendor of holiday meals,” she reflects.

Fortunately for Josephs, her mother Juliet DeMarko is an internationally trained chef and restaurateur who is always able to capture the flavor and flair of her creations. Josephs said the holidays usually led to showstopping creations.

“She always took a little extra time during the holidays to make something that was sure to ‘wow.’ Love is in the details after all.”

Josephs explained that Chiles en Nogadas was perhaps her mother’s favorite dish. DeMarko traveled to Mexico a number of times, especially since one of her daughters and her three grandchildren resided there. Although this dish is normally served in the fall around late September in Mexico, Chiles en Nogadas is also an excellent holiday dish representing both the colors of the Mexican flag and the spirit of Christmas.

“Roasted green poblano peppers are stuffed with a meat and fruit-filled picadillo, then coated in a decadent white walnut sauce only to be garnished with jewel-like, crimson pomegranate seeds,” Josephs said. And just like the recipe itself and the women who create it, the presentation is dramatic, and the sweet and savory flavors bring all the warm feels.

Chiles En Nogadas

Gluten-free. Courtesy of MariCarmen Josephs, Carmen’s Lunch Bar & Tapas, and Juliet DeMarko

Nogada Sauce Ingredients

• 1 ½ cups walnut halves (see instructions below) • Whole milk for soaking walnuts • 1 cup Mexican-style crema (sour cream) • 2 oz. whole milk • 2 oz. Mexican queso fresco • 2 oz. cream cheese • 1/2 tsp. ground cinnamon • 2 tbsp. brown sugar • 1/4 tsp. salt

Start the nogada sauce one day in advance. Blanch and peel the walnuts by cooking them in boiling water for one minute and then shocking them in an ice bath. Drain the walnuts. Peel the skins off by breaking the walnuts in half and peeling the skins where you can get the skin to run. While this process is quite tedious, it will yield a much smoother and less bitter sauce. Once peeled, soak the nuts in whole milk overnight in the fridge.

To make the sauce, drain the walnuts and combine all ingredients in the blender and purée until very smooth. Serve sauce at room temperature.

Meat & Fruit Filling Ingredients

• ¼ cup extra virgin olive oil • 2 cups yellow onions, small dice • 1/4 cup shallots, fine dice • 1 tsp. salt • 1 can (14.5-oz.) crushed fire-roasted tomatoes • 1/4 cup sherry, medium sweet (optional) • 2 bay leaves • 1 cup golden raisins • 3 lbs. freshly ground pork • 2 tsp. kosher salt • 1/2 tsp. black pepper • 1 tsp. smoked paprika • 2 tsp. ground coriander • 1/4 tsp. ground cumin • 2 tsp. ground cinnamon • 1/8 tsp ground clove • 1 tsp. chipotle chile powder • 1 tbsp. freshly grated ginger • 1 cup unsweetened spiced apple cider • 1 cup Bartlett pear, diced, skin on • 1 cup crisp apple, diced, skin on (such as honey crisp) • 1 cup honey mango, diced • 1 cup toasted pine nuts • 1/2 cup cilantro leaves & stems, chopped

Sauté the onions, shallots and salt in olive oil until tender, approximately 15 minutes over medium heat. Add the canned tomatoes, sherry and bay leaves. Simmer for another 10 minutes. Add the golden raisins to plump.

In a separate large sauté pan, start browning the ground pork over high heat. Add the mixture of dried spices and continue browning. Add the fresh ginger and tomato sauce to the meat and continue stirring and cooking for another 10 minutes. Add the spiced apple cider, the fresh diced fruit and the toasted pine nuts and stir to combine.

Finish with chopped cilantro. Reserve meat filling.

Peppers & Garnishes Ingredients

• 8 poblano peppers • Pomegranate arils • Fresh cilantro

Roast the poblanos over an open gas flame. Allow the peppers to blacken completely on all sides. Place peppers in a bowl and cover with plastic wrap. Once cooled, peel and clean peppers.

Cut a slit down the middle of the peppers to remove the seeds and seed sack. Once cleaned, stuff peppers generously with the meat filling. Transfer the peppers to a baking dish and cover with foil. Bake the peppers at 375 degrees until hot, approximately 30 minutes.

Transfer each hot pepper to an individual dinner plate. Spoon the walnut sauce over each pepper. Garnish with pomegranate arils and fresh cilantro. Serve one whole pepper to each guest as the main course.