News & Press

A Jacksonian Dinner: A Historic Food and Wine Event

A Jacksonian Dinner: A Historic Food and Wine Event

 

Jackson’s Steakhouse is proud to present, the third year in a row, “A Jacksonian Dinner: A Historic Food and Wine event” on Tuesday, July 17, at 5:30 p.m.

 

Pensacola has a storied history spanning almost 500 years. One of the most important events was the date Florida was relinquished by Spain and became part of the United States. This inception occurred on July 17, 1821, and was conducted by U.S. army troops under the command of the first governor, Andrew Jackson. The site where the transfer of ownership happened — Plaza Ferdinand — still exists, right outside our front doors. A bust of Andrew Jackson now stands in the Plaza commemorating the event.

 

This historic event served as the inspiration for the development of Jackson’s as the interior is filled with symbolic décor that honors the event. Andrew Jackson’s signature serves as the restaurant’s logo. The chandeliers mimicking the Plaza’s tree roots, the one-of-a-kind mural, and the French door-lined walls that overlook the Plaza create an atmosphere that invites you into the Plaza to be a witness?to the event.

 

This July 17 will mark the 197th anniversary of this historic event — Florida surrendered by the Spanish, officially becoming a U.S. territory, where the 23-starred flag was first raised. With these events serving as inspiration, we have hand selected four stellar Spanish wines to complement a selection of period dishes, prepared by Chef Irv Miller, that focus on Florida and Spanish heritage foods representing Pensacola. In addition to the meal, there will be a historic presentation commemorating the event presented by local historian, John Appleyard. The menu is as follows:

 

First Course

Spanish-style cured meats with Castlevetrano olives, house-made balsamic mustard and pickles paired with Campo Viejo Cava Brut Reserva, Penedes, Spain, NV

 

Second Course

“Pensacola Gumbo Z’ Herbs” featuring local, hearty greens, chorizo sausage, chicken, and smoked ham hock paired with Ramon Bilbao Reserve, La Rioja, Spain, 2011

 

Third Course

Fried day boat red snapper with jalapeño tartar sauce, caramelized spring onions, and rainbow carrots paired with Torres Pazo Das Bruxas Albarino, Galicia, Rias Baixas 2015

 

Fourth Course

Bar-b-que pork belly with rosemary and garlic served with toasted pecan and vegetable slaw, and sweet potato gratin paired with Abadia Retuerta Select Especial, Castilla Y Leon, 2013

 

Fifth Course

Fresh berry spring rolls– crispy-fried pastry filled with sherry queso crema and summer berries, with mojo dipping sauce.

 

The event cost is $75 per person (plus tax and gratuity) and will include four wines and five courses. Seating is limited; reservations required. Be sure to make yours by calling Jackson’s Steakhouse, (850) 469-9898.


Previous Save the Third for Chef Irv Cooking Demonstrations and Drinks at Jackson’s Steakhouse
Next A.B.C. Beverage Tastings August – December 2018