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“A Pirate’s Tour Rum Dinner” : A Spirit and Food Event


Jackson’s Steakhouse is proud to partner with Southern Wine and Spirits to present a rum and food event at Jackson’s on Thursday, March 12, 5:30 p.m.


We have decided to take a little trip through time in our own backyard. Back to the days of swashbuckling pirates, iron-chinned privateers and damsels in distress. During a period of innovations that brought to life many different aspects of what is now our day-to-day life. One of those innovations was the use of a massive waste product of that time called molasses; a by-product of the sugar cane plantations that dotted the region in that time period. In the 17th century, plantation slaves on the Caribbean islands figured out that they could ferment this product into an alcohol that today we call rum. And the journey begins as the concoction spread throughout the region in many different styles, flavors, tastes and presentations. These different rums will be the concept on which we base our journey.


The dinner will highlight a wide range of rums including those from the Caribbean, West Indies, and Central and South America. Daniel Unterholzner, On Premise Sales Director and head of Craft Rum sales for Southern Wine & Spirits of North Florida, will be in attendance to shed more light on the history, evolution and production of craft rums. Chef Irv Miller has created a delicious menu that underlines the flavors of the rums. The full menu is as follows:


Opening Reception

Cachaça, Leblon, Maison Leblon, Minas Gerais, Brazil


To Start

Sweet potato gnocchi with smoky bacon, Iberico and burnt cinnamon cream paired with Ron Atlantico Reserve, Dominican Republic


Second Course

Roasted curry chicken thighs with banana-chickpea fritters and “My Gumbo Greens” paired with Cruzan Single Barrel, St. Croix, U.S. Virgin Islands


Third Course

Tapado seafood stew with gulf coast fish, shrimp and crab, coconut milk, cilantro and island spices paired with Ron Botran Grand Reserve, Guatemala


Fourth Course

Homemade tostado with stewed jerk goat, Buche de Chevre, rice and beans, and mango herb salsa paired with The Real McCoy, Barbados


To Finish

Chocolate-Rum Flan


The dinner is $65 plus tax and gratuity. Reservations are required and can be made by calling 850-469-9898.