City Round Up, 19 April 2019

City Round Up, 19 April 2019


welcome to city round up brought to you
by the city of Pensacola
with your host Siedah Rosa city round up
is your one-stop shop for everything
having to do with the city of Pensacola
and now Siedah thanks for tuning in to
another episode of city roundup I’m your
host Siedah Rosa with the city of
Pensacola
it’s Easter week but we’re still hard at
work on Monday
mayor Grover Robinson spoke with
reporters about Pensacola winning the
strongest towns competition
I do want to congratulate the center for civic engagement it’s my understanding understanding their application for
strong towns Pensacola was awarded the
winner of strong towns so that was
excited as well and I really appreciate
the work center for civic engagement is
doing I think they’re making us all
better about understanding how we make a
better community and we work together so
toward that end that’s what we will be
continuing to do if you’re on social
media make sure to follow mayor Robinson
just search Pensacola mayor on Facebook
Twitter and Instagram we officially have
a new iconic addition to downtown
Pensacola in the latest episode of our
news show host Tonya Vaden and John
Scanlon traveled back to the Pensacola
ferry-landing to talk to us about the
grand opening they also tell us about an
exciting new partnership and give us
details on an upcoming Easter egg hunt
those topics and more coming up right
now welcome back to another episode of
our City news show I’m your host John
Scanlon and I’m Tonya Vaden and we’re
back at the Pensacola ferry landing for
today’s show to tell you about its grand
opening we had a great turnout for the
event on Saturday April the 13th port
director Amy Miller served as the day’s
master of ceremonies we also had members
from council in the Escambia County
Commission National Park Service
superintendent Dan Brown and the general
manager of Pensacola Bay Cruises spoke
about their excitement to the starts of
service of course mayor Grover Robinson
was also there to talk about the great
partnership between several
organizations
in discussing what was the opportunity
for us to maybe look at a ferry system
that will connect the beach and to
downtown I think this is exciting and
what it’s happening and what we’re doing
I think we’re looking at different ways
of making transportation work and again
as we look to the future and what we’re
going to do we can only put so many cars
on the island and again any way that we
can find a way it’s councilwoman Hill said
to make downtown more easily accessible
for walking and having those opportunities we would love for the people from Pensacola Beach to come over here
you can catch a ride on one
of the two catamaran style tour boats
beginning April the 19th come buy your
ticket here at 750 Commendencia street
silver Airways is going wahoo for the
Pensacola Wahoo’s the airline announced
the baseball home opener that it is now
the official airline of the team so what
does that mean for fans a chance at free
airline tickets silver Airways will be
given away two round-trip ticket that
select blue wahoo home games silver
Airlines just began nonstop service to
Fort Lauderdale you can learn more about
flight information at SilverAirways.com and we’ll see you at the ballpark
the city of Pensacola just received a
generous donation from RBI Pensacola for
their t-ball program held at Fricker
Cobb and woodland Heights Resource
Center’s RBI gave the city a monetary
donation of seven hundred and fifty
dollars towards the purchase of uniforms
and donated and loaned equipment for
each of the teams RBI stands for
reviving baseball in inner cities and
the organization is a youth outreach
program designed to increase
participation in baseball and softball
among underserved youth the equipment we
received were team bags
bats gloves batting tees just to name a
few
thank you so much RBI Pensacola for this
donation congratulations are in order to
captain Rick Simmons on April 10th
captain Simmons worked on Ladder Company
16 for the last time the picture you’re
looking at is a collage his crew made
him to commemorate his many years of
dedicated service to the city of
Pensacola and Pensacola Fire Department
captain Simmons we thank you for your
many years of leadership and wish you
well in retirement we have a couple of
upcoming events to tell you about first
for our people ages 50 and up
you can catch a lift to Biloxi on April
24th we’ll be loading up at the
Brownsville community center and heading
out for a day of fun at the Hard Rock
Casino the bus leaves at 8:30 in the
morning and the cost is $10 per person
participants will receive twenty dollars
in free play and half off at the buffet
if you’re interested sign up at the
Brownsville Community Center what
happens in Biloxi stays in Biloxi we
also have our Easter egg hunt at the
Fricker Resource Center on April the
20th this event goes from 10:00 a.m.
until 1:00 p.m.
egg Hunt times vary by age group and
admission is free we’ll also have
Sonshine with magic 106.1 hosting the
event we hope to see you there that’s
all we have to you on this episode we
thank you for watching and we will see
you next week
did you know Osceola Golf Course is the
only Municipal Golf Course in Escambia
County our general manager and golf pro
Adrian Stills gives us a tour of the
course and tells us what makes his job
so special in this edition of City
spotlight
golf kind of was what I wanted to do
all my life
I played all the other sports growing up
as a kid and when I was about 10 or 11
years old I decided Golf is what I
wanted to do played on the PGA Tour in
85 and six so now I think I’m going into
my 14th or 15th year here at Osceola Golf Course
hi I’m Adrian Stills I’m the general
manager of Osceola golf course
what makes this golf course special oh
it’s been here in ninety years it has
some really rich history from the dairy
farms of a nine hole golf course that
was deemed and the land was given to the
city Pensacola by the jr. JC’s Chamber
of Commerce and it is the only Municipal
Golf Course in Pensacola but is this a
very special property we’ve renovated it
we’ve got a the best teaching facility
now in practice facility and possibly
all of Northwest Florida it’s user
friendly to beginners but it still has a
lot of challenge to it so that’s what
makes this place special besides it’s
very very rich history its impact with the
community with the junior golfers with
the organizations that do fundraising
fundraising golf tournaments and stuff
like that has been a big big factor
we’re small enough but good enough to be
able to touch and really make a
difference in some juniors lives it’s a
very special property it’s changed
tremendously over the last 15 years in
excellent shape fantastic place to come
out and practice I must say I may be not
like most people I don’t I don’t get up
every morning dread going to work I have
a pretty good work space we’ll be right
back after this natural gas homes are in
demand here’s what home builders have to
say the natural gas cooking as well as
the fireplace and that the atmosphere
that you have on a really nice
well-designed lanai you can entertain
real well it’s very comfortable people a
real homey there and we’ve we find the
lanai to be a real design feature along
with having the natural gas to implement
that
natural gas from Pensacola energy the
clean reliable earth friendly choice
cooking with natural gas is more control
than using an electric range but more
importantly they’re less expensive to
operate don’t get burned with electric
learn more at PensacolaEnergy.com we
now turn to our green tip of the week
opt out of any catalogs or subscriptions
you don’t read or could read electronically
instead it saves paper and therefore
saves trees you can go to WWW.optoutprescreen.com
to also opt out of receiving
unsolicited junk mail the city is
looking for great people to be a part of
our team this week’s featured job is for
police cadet this is an entry-level
position for those who are interested in
a career in law enforcement
applied online at PensacolaCityJobs.com
some food for thought for your
Friday in this episode of coastal
cooking quick bites host John Scanlon
from Pensacola energy shows us how to
make cheese grits this episode features
chef Brian from Kingfisher on this
episode of coastal cooking presents
quick bites we have cheese grits from
Kingfisher stick around to find out how
it’s done
welcome to coastal cooking quick bites
brought to you by Pensacola energy hey
welcome to coastal cooking presents
quick bites I’m your host John Scanlon
and we’re joined today in the kitchen by
a very special guest chef Brian from
Kingfisher Brian thank you for being on
the show you’re welcome
so this is actually one part of a
three-part kingfisher trilogy we’re
making a Kingfisher platter here and in
the other episodes we have coleslaw we
have fried mullet what are you
making in this one we’re making cheese
grits a staple and you do is yours oh I
mean what makes yours different now
we’re looking at some of these
ingredients and we talked about it
you’re gonna make something special
before you put it in there it’s yeah is
that correct I mean it’s a we’re gonna
do it just the way I like to do it
you’re right it is a staple you know I
think one of the quintessential dishes
that we serve is mullet with cheese
grits and maybe baked beans or maybe
coleslaw whatever you like but yeah we
try to take it you know to the
kingfishers level by using some really
nice grits from C&D mill in town here
the ground you can find them at the
farmers market and also making our own
cheese sauce from scratch and you called
it a roux and I love that I love having
a roux you’ll have it a roux inside it
you know then cheese grits
I can’t wait in addition to making a
roux will also be throw a couple more
French terms out there we’ll be making a
béchamel sauce which is a French mother
sauce and then by adding cheese it turns
into a sauce called a mornay i’ma let
you say all that because I can’t
so it’s roux béchamel and mornay that
they’re all gonna be in one sauce it
sounds like a lot but it’s actually
pretty simple
excellent well I can’t wait to see it
cool I’ll show you um you know many
recipes as last time we said many
recipes start with a egg yolk this one
is also starting with the onion which is
a base for a lot of really good recipes
– I have a onion peeled here and we’re
just making a small amount today so I’m
just gonna start with a quarter of a
yellow onion or Spanish onion give it a
little dice to make that look so
effortless all right well just give
yourself a couple 50-pound bags and
right that’s a good practice so I’m
gonna put that in there so what we have
there is about 2 teaspoons of just
vegetable oil or using canola oil you
could use something else but it’s just
something to get that the heat moving
throughout the the sauce there throughout the onions so what we’re doing is sweating
the onions here the pan was
already on low for a minute so it’s
already starting to cook and just like
we added the salt and pepper in with the
egg you know when you start the recipe
add a little bit of salt and pepper in
with the onion there and then what I
have here are some boiling water and
we’re gonna start our grits for the sake
of time I’m actually using the C&D
cornmeal at the restaurant we use their
grits and if you’re gonna use their
grits which I recommend that you do you
want to wash them off real well because
it’s an old-fashioned type of grit and
they come with the husk on them so if
you wash them really really really well
then you’ll have a nice smooth grit at
the end but the way you do that is just
put them in a pot and run the water over
and you’ll see the husks come
the top and they’ll run over the edge of
the pot and then the the grit is a
yellow gold and grit part it’s like
painting for gold is at the bottom there
and that’s what you can use but I’m
using their cornmeal which is comes from
the same corn product but we use this in
a hushpuppy and stuff but essentially
we’re making it like a polenta here with
the cornmeal which is also kind of nice
and it’s a lot faster whereas the grits
take five or six hours to cook at the
restaurant this will be ready here in
just a few minutes which is good I don’t
want it to be too thick but usually when
you do grits or I would say polenta it’s
about a one to four ratio so right here
we have about a half a cup of cornmeal
or grits if you were using it and about two
cups of water so if you bring it to a
boil first you’re gonna save some time
because it’s already hot and they’re
gonna start cooking right away today’s
day and age five hours for grits is
almost unheard of yeah it’s weird you
know these grits take longer to cook
than some of the other ones but but the
finished product of I love it and the
it’s a local product in the family
that owns it it’s really cool I mean it
just kind of goes that they care that
you have met your restaurant like we
talked in the other episodes where you
know you homemade dressings you have
homemade hot sauces you know your grits
are from scratch their local it’s that’s
pretty nice I mean all around and you
know what you’re gonna get so yeah yeah
it’s exciting and I think people taste
it and they notice the difference you
know some people say oh this tastes like
you know I used to have back when my mom
or my grandmother was cooking and to me
that’s a really good compliment
absolutely I think my kids would yell at
me if it took more than two minutes to
microwave some grits so that yeah grits
I don’t know how to make grits but I love to eat them
but I love to eat them and so yeah so
start that afternoon before they can
have them for breakfast the next morning
cheese sauce also has a little bit of
garlic so I just put a little chop on
that throw that in there with the onions
and that’s gonna start cooking and then
what we can do now is add more butter
than you normally would because this is
gonna be part of our roux
I think that’s enough actually so I have
1/4 onion 1/2 a teaspoon or a quart
yeah half a teaspoon of salt in the
quarter teaspoon of black pepper and
then I have about a quarter stick of
butter there which is yeah like an
eighth of a pound or something like that
but quarter stick of butter is good I
would say if you’re using butter sticks
if not I would say it’s probably about a
half a cup well right now the third of a
cup third of a cup of butter and that’s
stirring so you don’t have to measure
everything so much every time you do it
with these kind of recipes you know if
you if you’re making if you’re baking
you do but if you’re making a roux you
know that’s where some of the fun comes
in when you’re cooking in your house is
you’re making in your own I mean I think
so I think so you know maybe you like it
with a little bit more this a little bit
more of that you know I like to put
mustard powder in my bechamel some other
people like to do that too
but I really I’m all about I’m all about
it so maybe you have to find what you
like in your bechamel you know maybe
it’s extra kind it makes a little
Cayenne maybe it’s a little you know
like we have our little celery seed in
there coleslaw just a little something
to kind of make it your own
absolutely a little signature to it so
now that we have the butter we want to
actually had the same amount of flour
that we did with the butter so if we had
about a third of a cup of butter then we
can just add a third of a cup of flour
here and that’s gonna be our roux
so roux all it is is fat and fat and
flour the fat here is butter if you’re
making a gumbo roux
you know you cook it for a long time so
it’ll turns dark this one we’re not
gonna worry about doing that we’re just
gonna go in and add all the milk here
which is a cup of milk and you gonna do
is just really whisk it
and you added that milk can really smell
that’s just uh yeah yeah it’s a start of
all that garlic I’ve had smells really
good it does yeah milk smells good and
also I think the grits when they’re
cooking smells good too it gives a nice
sweet flavor on the grits and I think it
smell it’s one of my favorite smells oh
absolutely yes well I didn’t know what
you’re talking about
ah smells like yeah yeah that’s it yeah
so this looks pretty watery right now
and that’s okay because once it comes up
to a simmer then it’s the magic is gonna
happen it’s gonna thicken right then
when the flour cooks and so you’re just
gonna stir that until it thickens a
little bit then yeah I’m gonna stir this
until it thickens all the way and then
I’m gonna turn the heat all the way down
and cook it a little bit more so this
isn’t something you can turn on go check
out what’s on TV you need it yeah this
is gonna if you walk away from this
you’re gonna be scrubbing a pot later and this
happens to the best of us but yes or you
could turn it down you could if you want
if you weren’t in a hurry you could turn
it down and come back every once in a
while but now you know I just know
burning a roux is uh yeah it’s
punishable in my family’s right and this is
starting look like sausage gravy which
essentially if you use sausage instead
of butter it would be your white gravy
you know it’s that easy to make this is
really thick which is good so you’re
you’re doing cheese grits with basically
a sausage gravy in it this is like the
most southern food I cannot what this is
gonna be awesome
yeah so if we’re gonna hold back on the
sausage for that it will be vegetarian
but it’s just you know if you want it to
go there you could mustard powder that’s
about a just about 1/4 teaspoon it
doesn’t need a lot just because I really
like it doesn’t mean you need to put a
lot in there this is our house seasoning
like it’s not really a secret black
white red pepper garlic powder onion
powder paprika chili powder it’s like a
Cajun seasoning
we like to make it in-house because we
can use it as a in all these recipes but
we can also use it as a blackening spice
without worrying about it getting so
salty like so cuz some of the premade
blackening spices they’re a little too
salty for that absolutely my opinion I’m
just gonna use the back of the spoon
here to measure out about a half a
teaspoon of our house seasoning or you
know if you wanted to use your favorite
Cajun seasoning there you could just
reduce this if it has salt in it just
reduce the salt a little bit there and
you can easily adjust for the recipe
just when you use the things like Old
Bay and Cajun seasonings just check the
label and if the first ingredient is
salt and make sure that you reduce the
amount of salt that you add other places
in the recipe would be my recommendation
so now that this is bechamel is really
thick this is the sauce called
bechamel and this is actually too
thick for most applications
really but for what we’re using it here
I think it’s great now we can add our
cheese and when I have cheese it’s gonna
turn from bechamel to the Mornay that a
lot of cooks like to use that
terminology because it’s kind of fun and
so now that’s now it’s the cheese sauce
and that’s looking pretty good and we
can actually take that right off the
heat oh wow that’s that’s for cheese
sauce that’s our cheese sauce it
actually I’m gonna add a little your
favorite hot sauce in there is good the
hot sauce is good because it actually is
acts more like a vinegar than it does to
make it spicy it’s just like in anything
but this sauce really likes cuz it’s so
rich you need to have a little bit of
something in there to kind of lighten it
up and then the other thing you can use
is a little nutmeg nutmeg is classic
with the bechamel so anytime you have a
bechamel you want to use nutmeg don’t be
shy
I’ve never thought about putting the two together
that smells pretty good
too
it does
now I want to say our kind of cornmeal
of polenta it’s good is looking thick if
I tasted it right now I think it would
taste smooth and it would taste really
under seasoned because there’s no salt
in there and I’d like to add the salt
right at the end here so when you’re
cooking grits and stuff I don’t know why
but if you add grits the salt it at the
beginning it’s gonna make it take it
longer to cook I think that’s the word
on the street so you can add the salt
right towards the end I think it’s true
I’ve tried it a few times and I think
it’s true some of this kitchen myths I
don’t necessarily buy into but this one
I’m going with and then so now that this
is nice and thick which is good because
our you know our polenta here or our
grits are still a little not quite as
thick as we want them to be so I’m
really happy that our cheese sauce is
nice and thick so well so I’ll help to
kind of thicken it up and I think in
this case there is a such thing as too
much cheese as weird as that sounds and
the guy who’s who does the C&D mill kind
of pointed out to me he said he he said
he doesn’t like it too much cheese in
his grits mm-hmm because he like to be able
to taste the actual grits it’s not I
wasn’t saying cheese and cheese does
come first but and cheese grits you know
too much of a good thing is not
necessarily a good thing right all right
so our grits are boiling one thing I
could do here it’s this reason pull it
is cheat a little bit and this stuff
cooks so fast you can actually just
thicken it up just like that doing the
reason that’s doing that with grits
wouldn’t it but I guess if you add some
grits that were too loose you
potentially could add some cornmeal to
it to thicken it up in a pinch and so this
is we’re getting close to being finished
is that correct or I’d say it’s done oh
wow that’s it’s done so
few minutes I mean we’re talking to
maybe 10 minutes at home you can make
this but if you want a 5 hour
cheese grits you’re gonna go to
Kingfisher and they’re at 1500
Barrancas Avenue it’s the old slips
building they’ve remodeled and it looks
fantastic inside chef Brian and his wife
Amanda have done a great job they’re
open on Mondays through Thursdays from
10 a.m. to 3 p.m. and on Fridays and
Saturdays from 10:00 to 10:00 all day
long
make sure to follow them online they
have social media pages Facebook
Instagram Kingfisher you have special
items on the menu all the time special
events live music you have extended
hours really an interactive place to
follow it it’s something always
interesting and you can also find them
online at KingfisherSandwiches.com
again this is one part of a trilogy so
that’s cheese grits from Kingfisher make
sure to watch the other episodes chef
Brian thank you for being on the show and
make sure you stick around and watch the
other episodes of coastal cooking
presents quick bites this has been
coastal cooking quick bites brought to
you by Pensacola energy a quick reminder
before we go the next mayors
neighborhood clean-up day is Saturday
April 27th the southern boundary for
this month’s pickup area is Cervantes
street from Pace Boulevard over to North
Davis Highway the eastern boundary is
north Davis Highway from Cervantes
Street up to Leonard Street and the
western boundary follows the city limits
all the way down to Cervantes Street
that’s all we have for this episode of
city round up thank you so much for
watching and we’ll see you same place
same time next week

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