Tracy Vitales poses with her catch, the second largest red snapper of the season, weighing in at twenty-three pounds.
Photo: Carlos Brown
Chef Darian Hernandez and Savannah Sonier enjoy a chilled glass of Rose Gold wine after a half day fishing charter.
Photo: Carlos Brown
From left: Leslie Perino, EW Bullock’s COO; Karen Schaefer, Darien Schaefer, Visit Pensacola’s president and CEO; Nicole Stacey, Visit Pensacola’s vice president of destination development; Ginger Sutton, associate publisher of advertising at Garden & Gun; and Maria Coyne, Florida and international account director for Garden & Gun.
Photo: Carlos Brown
Gulf Coast red snapper roulade with salt and vinegar chips, pink pepper tartar sauce, fire-kissed cauliflower, and pickled okra prepared by chef Alex McPhail of Restaurant IRON.
Photo: Carlos Brown
Son of a Peach cocktails, composed of Templeton Rye 4 year, peach, honey-almond syrup, lemon, walnut bitters, and thyme from George Bistro + Bar.
Photo: Carlos Brown
Coal-seared, butter-poached cobia with corn pudding, sauce homardine, and pickled ramps prepared by chef Darian Hernandez at Brother Fox.
Photo: Carlos Brown
