Melissa Martin’s bridesmaids hold parasols designed by Jen Naar at Gaboodles, Ink as the bride and groom pose behind a parasol at right. Gaboodles, Ink offers personalized stationery, invitations and gift baskets. / Special to the News Journal

Written by Melissa Martin Bailey

I officially am a married gal.

I will now get back to writing about football parties and new ideas for celebrating the holiday season, but before I do, I thought I would take the opportunity to write about planning my wedding reception to finish out this wedding series.

Because I’m in the event-planning business, it was easy to choose the right vendors for our wedding.

Hiring a wedding planner was a necessity, and Megan Kennedy of Megan K. Events was at the top of the list. With her fresh eye and knack for detail, it was a no-brainer to have her on board. Not only can you hire her event company for the planning portion; she also specializes in floral decor and design. But even though Kennedy and company do impeccable work, Shannon Pallin from Fiora always will have a special place in my heart. Though Fiora was the chosen florist for the reception, I had Kennedy’s team transform my rehearsal dinner venue, 5 Eleven Palafox, into a page right out of a bridal magazine.

After meeting and working with Pallin years ago, I knew she would do the floral design for my wedding. Her long-term experience and knowledge in her field make her one of the best floral designers in the country. After 10 years in California, Pallin moved to New York City and worked as a designer and stylist for Martha Stewart, Preston Bailey and Katie Brown. Her 22 years of experience shine in your consultation as she verbally paints a picture of your event.

For the wedding venue, she decided to capture the natural beauty of the Barkley House by enhancing its beauty with cafe lights and rich, bold colors. The centerpieces alternated between fresh flowers and antique birdcages as well as black urns with manzanita branches, complementing florals and mixtures of foliage and vines on the bases.

As many of you can guess, my choice to cater my wedding rehearsal and reception was The Fish House. Not so much because I have been with the company for more than 10 years, but because I have been lucky enough to see the amazing culinary skills of the chefs, who create the best of Southern cuisine.

Because it was hard to choose what we wanted our guests to experience, Josh and I decided on several action stations and food displays as well as passed hors d’oeuvres.

To start, we served mini Southern crab cakes and barbecue beef satay. The guests also were treated to an antipasto station during cocktail hour. When the stations opened, the guests were able to try homemade Asian stir-fry as well as Grits à Ya Ya served in a martini glass. We also took advantage of the fall vegetables available at the local farmers markets to create a large fall-inspired salad bar.

Chef Billy Ballou and team put together eye-catching displays of fresh-caught seared tuna and coastal shellfish — fresh-cracked oysters, clams and snow crab.

Last but not least, I have to talk about the sweetest woman in town: cake baker Betty Weber, a lady so good at what she does, you have to book her months in advance.

Well, friends, I hope you have enjoyed the journey we have taken over the past few months, and while you read this, I imagine I will be lying under the Jamaican sun, sipping an umbrella cocktail, enjoying my honeymoon.

Until next time, friends, no worries.

Laura Bogan - Owner of Boco Networking, lover of grits.

Recently, in an ongoing effort to get to the bottom of why Pensacolians love grits so much, the Grits Girl had a chat with her good friend Laura Ragan Bogan. Many people around Pensacola know and love the Bogan family. We all still miss seeing the family patriarch, Perk Bogan, who passed away in April of 2005. His two sons, Chris and Ben, are regular fixtures around town. Chris dated and then married his high school sweetheart, Laura Ragan. For as long as any of us can recall, there was never a time when Chris didn’t belong to Laura, and Laura didn’t belong to Chris. The couple has one son, Winston. From our perspective, their life together looks like one big Ralph Lauren photo shoot: a beautiful, stylish couple living a lovely life, raising their son, helping others, and rescuing pets. Recently, Laura embarked on a new challenge and started her own social media marketing company, BOCO. The Grits Girl wanted to know what fuels her passion for social media, child rearing and helping others — could the secret lie in the grits? Let’s find out.

GG: What’s it like starting a new company?

LB: Scary and exhilarating at the same time. But most importantly, it doesn’t feel like work. I love what I do and am having a blast doing it.

GG: What’s your favorite season and why?

LB: Fall. Halloween is my favorite holiday and October at the beach is the best.

GG: What’s your favorite memory of growing up in Pensacola?

LB: Our beach and hanging out with childhood friends.

GG: Pensacola is seeing a resurgence. What are downtown business owners doing differently now that seems to be bringing people downtown?

LB: I think people are pursuing their passions, following their dreams, and the small businesses opening downtown reflect that. When I go into a business that the owner is passionate about — has put his or her heart and soul into — I can feel it, and it makes the whole experience that much better. If someone loves what he or she does, you know it.

GG: After college, Pensacolians typically move away to find work. What are the advantages of staying here and growing a family and a business?

LB: I love that my son is growing up with my childhood friends’ children. I love that he is riding his bike on the same streets I rode my bike on as a kid. In fact, he is growing up a mile from my childhood home and less than a mile from my husband’s. I find that very comforting. Especially during these crazy times.

GG: What’s your guilty pleasure?

LB: Mexican Coca-Cola from Apple Market. They are still made with real sugar, not corn syrup, and I am completely addicted!

GG: What’s a cause worth fighting for?

LB: Anything you believe in. For me, it is all about rescuing animals. Spay and neuter your pets, people!

GG: Who inspires you?

LB: My husband and my son.

GG: What’s important for people to remember?

LB: Don’t live your life worrying about what other people think.

GG: Why do you love grits?

LB: What Southern girl doesn’t?

The Grit’s Girl thinks that Laura Bogan is a brave and courageous woman. It takes real grit (pardon the pun) to start your own business and follow your dreams. There’s saying that Laura has posted on her Facebook page that reads: LAUGH so hard that even SORROW smiles at you; FIGHT so strong that even FATE accepts defeat; LOVE so true that even HATRED walks out of the way; and LIVE life so well that even DEATH loves to see you exist.

We think that this saying really defines who Laura is.

Until next time, peace, love and good grits to you! GG

West Indies Crab “Martini” by Chef Jim Shirley

In this meltdown weather, it’s always a good thing to serve cold appetizers. This one — a take on our favorite West Indies salad — never gets turned down. I make the marinade separately, and give it enough time to take the edge off the onions, which keeps the crab flavors in the front. A well–iced bottle of Marquis de Gelida (a great version of cava, Spain’s answer to champagne) will pair up well with this little jewel.

1 pound fresh jumbo lump blue crab meat

1 medium white onion, finely minced

2 ripe avocados in thin slices

3 tablespoons key lime juice

4 ounces olive oil

2 tablespoons cane sugar

3 ounces cider vinegar

3 ounces ice water

Fresh mint for garnish

Have a swig of Gelida to help keep Spain from defaulting, then mix the onion, ice water, vinegar, sugar and key lime juice together and let sit for an hour or two, just till the onion calms down. Stir in olive oil. Now, in four large martini glasses, layer lump crab (be gentle with the big chunks; they look impressive) with avocado. Stir the marinade again and split it evenly among the four glasses, hit them all with a small squeeze of lime, and garnish each with a sprig of fresh mint. Pour up the cava and let the troops fall to.

Strawberry Cobia Salad from the Good Grits cookbook

While making one of my many pilgrimages to the Sweet Home Farm cheese shop in Elberta, Ala., I finally stopped at the giant strawberry that I use as a landmark.

Turns out the big strawberry is a true sign of what was growing at B.J. Farms — giant strawberries, sweet and delicious. It occurred to me to use them in a salad with Sweet Home Farm blue cheese and the excellent cobia that were running off the beach.

The great thing about this dish is that most of the major ingredients are fresh and local — except the bacon, of course, which, as everyone knows, comes from hog heaven.

Strawberry cobia salad

2 (6-ounce) cobia fillets

6 strips applewood-smoked bacon

2 shallots, minced

2 garlic cloves, minced

1 teaspoon red pepper flakes

1 pint strawberries, sliced

1/4 cup white wine

2 bunches fresh spinach

4 ounces Sweet Home Farm blue cheese

1/4 cup toasted pecans

Salt and pepper, to taste

1 bottle Gloria Ferrar Blanc de Noirs

Open a bottle of Gloria Ferrar Blanc de Noirs sparkling wine to start off this spring lunch preparation.

Preheat your oven to 350 degrees. Fry bacon in a skillet till crisp and set aside. Toss in shallots, garlic and pepper flakes. Sauté on medium high for 2 minutes while you chop the bacon into 1-inch pieces; add strawberries, wine and bacon. Reduce for 4 minutes. Pour mixture into a bowl for a minute while you season the cobia fillets with salt and pepper. Place them in the skillet. Cover fish with strawberry mix and shove all that into the oven for 20 minutes. Arrange fillets on a plate with fresh spinach and crumbled blue cheese, garnish with nuts, pour more of the bubbly for yourself and your partner and sit down to a divine down-home meal.

To purchase our cook book visit us at The Fish House, 600 S. Barracks St. 470-0003, or visit www.goodgrits.com.

Our Good Grits! cookbook is available online!

Dozens of people who participated in two-person teams in the Elebash's Diamond Dash wait eagerly at The Fish House for the announcement that with 90 points, Frank and Stephanie White of Pensacola won the $10,000 Simon G Diamond Ring Saturday. Bruce Graner/bgraner@pnj.com

We also had a blast participating in the Elebash’s Diamond Dash and hosting the after-party on our Deck. The scavenger hunt drew hundreds of people who raced from one side of downtown to the other, hoping to win a stunning $10,000 diamond ring. A married couple claimed the grand prize. With 90 points, Frank and Stephanie White of Pensacola won the ring, which Frank presented to his wife on bended knee. The event was a lot of fun and raised $1,200.00 for Chain Reaction!

Children’s Home Society held “A Sunday of Soundside Splendor.” This event offered guests the opportunity to enjoy the beautiful sights of the Sound on Portofino’s private outdoor balcony. Throughout the afternoon, guests filled their glasses with fine wines and sampled delectable dishes selected by our Chef Jim Shirley, who is also a board member of the society. All proceeds stay right in our community to benefit the vulnerable children served by Children’s Home Society of Florida.

Looking forward this month, we are honored to participate again in Taste of the South in our nation’s capital. Taste of the South is privileged to have an Honorary Congressional Host Committee consisting of members of Congress from 13 Southern states: Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, South Carolina, Tennessee, Texas, and Virginia. Each state sponsors a table featuring regional specialties. We represent Florida and are sending our world-famous Grits à Ya Ya! The event raised money for Children’s Safety Center (CSC), located in Springdale, Arkansas. Children’s Safety Center is a private, nonprofit organization that serves as an advocacy center for abused children in Northwest Arkansas. In a child-friendly, family-centered facility, the Children’s Safety Center offers a one-stop setting to coordinate the investigation, prosecution and treatment services for these alleged child victims of sexual and physical abuse.

Join us also on April 21st for Business After Hours on our Deck Bar. Held the third Thursday of each month from 5 to 7 p.m., area businesses are able to showcase their establishments to the business community while guests make valuable contacts. Admission is free with one business card. Make this gathering a perfect time to build new business relationships and strengthen established ones. No reservations are required. Lots of great giveaways, including a sailing adventure for up to six people by our good friends at Condor Sailing Adventures!

Other events and charities we are proud to support this month: Chocolate Festival for Gulf Coast Kid’s House, Preemie Cup Regatta for Sacred Heart Hospital, Sertoma’s Hogfest, Pensacola Young Professionals, and many more.

Melissa Martin and Josh Bailey Photo by: Muse Photography

March 31st marked the one year since the day I was lying on a sandy beach in Puerto Rico and my future husband proposed to me. I will never forget that day, and as of now, it has been the best moment of my life. I say “as of now” because on October 15, I will say “I do” to the greatest man I know!

As I reflected about these wonderful moments, I started thinking about the many celebrations that occur before the big “I do.” My favorite so far would have to be the engagement party we threw when we returned home.

My fiancé and I took care of all the costs and planning for our party, and like most young engaged couples, we were on a tight budget. We saved money by doing almost everything ourselves — from the venue to the food to how we planned for the big event.

Our invitations went out in April. We decided to host the event in our own backyard. The grass was freshly cut and all the flowers and orange trees were blossoming. It was perfect for our theme. But weather is a big factor when choosing the venue for any party, and taking this risk is potentially devastating, so I don’t recommended gambling with nature on the actual wedding day.

The theme of our party was “Ultimate Summer Barbecue” with a Puerto Rican twist. We kept things simple and fun with as little stress as possible. A few days before the party, we purchased paper lanterns and white outdoor lights from Target (lanterns were around $10 for a set of three). We wrapped the lights around the top of our pergola, creating a floating ceiling. Then we strung the lanterns with textured ribbons and hung them at different lengths from the trees in our yard.

It is always a smart idea to plan ahead so that you do not catch yourself with 20 projects to complete on the day of the party. It’s a good idea to cut the “honey do” list in half and share responsibilities with your future spouse.

On the day that we hung the lights, we started marinating the meats. We chose a ginger-pineapple marinade for the chicken and used a wonderful jerk recipe for the beef ribs. The longer you marinate the meat, the more tender and flavorful it becomes, so two days before showtime is a good day to start. We spent roughly $400 on all the catering, and we fed around 45 people. That’s less than $10 per person.

When you are catering for a large group, it is best to make room in the fridge for side dishes such as potato salad, which you’ll want to prepare in advance so you’re not sweating in the kitchen for hours before the party.

The day of the party, we lit tropical candles inside and placed tiny umbrellas beside the cocktail glasses on the outdoor bar. We rented large, round tables from Kent’s Special Events and covered them with crisp white linen that popped on the emerald-green grass. Large umbrellas were placed throughout for shade. The party was to start about an hour before sunset, so we lit tiki torches, a romantic yet inexpensive way to light up the yard after sundown. In keeping with the summer theme, as suggested in our invites, guests arrived in bright-colored shirts and dresses and soon helped themselves to the tropical drinks and summer buffet.

Once the sun went down, we had a treat in store. Because we had saved so much money, we had a little left over to rent a large outdoor movie screen and projector from Advantage Audio Visual, 5830 McAllister Ave. On the 6-by-8-foot movie screen, we projected the photos from our vacation in Puerto Rico and of the little beach where we became engaged. The pictures were so clear it felt like everyone was there on that island with us.

Celebrating something as special as an engagement should be exciting and stress-free. It’s not about how fancy the food is or how much you spent on the centerpieces. It’s about surrounding yourself with the people you care the most about and savoring every moment of being engaged.

Until next time, friends!

Great Southern Restaurant Group, 600 S. Barracks St. 433-9450, or visit www.goodgrits.com.

The “Let’s Grow” project, initiated by the Leadership Pensacola class (LeaP) of 2011, is a program that provides children an opportunity to cultivate healthy foods through school gardens and gain real world knowledge about nutrition to achieve greater health and wellness.

We had a wonderful opportunity to host a launch party last month for the “Let’s Grow” project. The event was held on our deck. Lucas Crutchfield provided live music. A silent auction was held with many donations from local businesses. Some highlights of the auction were a Pandora bracelet, multiple gift baskets, tickets to area events and art pieces. The Fish House provided appetizers. Check out photos of the event on our Facebook page.

The “Let’s Grow” project, initiated by the Leadership Pensacola class (LeaP) of 2011, is a program that provides children an opportunity to cultivate healthy foods through school gardens and gain real world knowledge about nutrition to achieve greater health and wellness.

The group so far has raised over $30,000 in funds to support its project. These funds have gone to create gardens in five area schools. The group’s goal is to have all of gardens built by the end of March 2011.

With childhood obesity at 37 percent in Escambia County (a figure that is 20 percent higher than the national average), this challenge is a perfect fit for the current LeaP class. Research on the growing problem of obesity sprouted into a project with a mission to foster the growth of Fit Kids through the nutritional side of a fundamental health equation, Good Health = Regular Exercise Plus Good Nutrition.

Leadership Pensacola is committed to breaking new ground in the fight against childhood obesity through school gardening projects. The goal is to feed our children’s hunger with knowledge and opportunity to grow with good nutrition and plant healthy roots for their future health and wellness. Our children are looking to us for guidance in making responsible choices, saying “Let Us Grow.”

If you need information about Leadership Pensacola, give us a call or look us up on Facebook.

If you’d like to help with this very worthy cause, please become a fan of our Let’s Grow page on Facebook or contact Andre Hall at 850-206-6678.

Team Jackson's pitching in to keep Pensacola clean!

Another exciting event we were able to participate in was “Take Pride in Pensacola” day,which was part of The Great American Cleanup. Employees from Team Fish House and Team Jackson’s Steakhouse joined together with other friends to help keep downtown beautiful. The event had a great turnout and the city looks better for it!

Chef Jim Shirley was selected by Visit Florida to travel to Chicago at the end of the month to attend a media reception. The reception will be attended by many attractions around the state to showcase as a State the diverse culture and cuisine that Florida has to offer. Chef Shirley will be attending as The Celebrity Chef of the State of Florida.

Chef Shirley, in our last report, traveled to Washington, D.C., to cook his good grits for a

Chef Jim Shirley goes to Washington D.C.

reception highlighting Gulf seafood. At that event, Chef Shirley spooned out Grits à Ya Ya, a wonderful dish in which the grits are made with smoked Gouda cheese and creamed corn, then garnished with “The Ya Ya,” a sauce of applewood-smoked bacon, shrimp, portobello mushrooms, fresh spinach and more, then garnished with smoky-chili-spiced grilled shrimp.