Seafood Rodeo

One of the two fishing charters with guests and chefs Rodriguez and Nolasco return to Pensacola Beach Marina from the morning’s fishing outing.

Marie Davis celebrates her red snapper fresh catch with a smooch.

Guests proudly show off the catch of the day—a full limit of red snapper.

The table is set at Angelena’s for the forthcoming four-course seafood dinner.

From left: Darien Schaeffer, Visit Pensacola’s CEO; Leslie Perino, EW Bullock’s COO; Nicole Stacey, Visit Pensacola’s vice president of destination development; and Ginger Sutton, G&G’s associate publisher, advertising.

The Lavender Caipirinha, comprised of Cachaca, lime, lavender syrup, and bergamot.

Emily Dupuis and Olivia Parkhill.

Passed local oysters topped with strawberry and Calabrian chili snapper ceviche prepared by chef Gillette.

Julie and Frank Segal.

Chef Nolasco garnishes the passed hors d’oeuvres: pistachio-crusted lamb lollipops.

The first course: beet carpaccio with fennel, oranges, pickled onions, walnuts, thyme, parsley, and chives prepared by chef Rodriguez.

The second course: pan seared scallops with bacon lardons, sautéed spinach and kale, pickled onions, and citrus beurre blanc prepared by chef Rodriguez.

The third course: seared Gulf red snapper with summer succotash, leeks, asparagus, citrus and scallion beurre blanc prepared by chef Gillette.

Chefs Nolasco, Gillette, and Rodriguez.

The meal culminated with three citrus flan with yuzu, caramel sauce, lemon truffle, and powdered sugar prepared by chef Nolasco.