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Jackson’s Celebrates the 50-Mile Meal


In an effort to celebrate and promote the abundance of nearby farms, local food markets, and the food-producing community in Northwest Florida and Lower Alabama, Chef Irv Miller of Jackson’s Steakhouse will be presenting our first “50-Mile Meal” on Thursday, October 8, 5:30 p.m. at Jackson’s Steakhouse highlighting ingredients from within a fifty-mile radius of Pensacola.


The “50-Mile Meal” ­­— it’s a way of eating. It’s a way of thinking. It’s a way of cooking. It is Jackson’s way of supporting the local farming economy and the overall local economy.


Chef Miller will partner with a local vendor/grower for each of the courses, highlighting the ingredients through preparation. The featured growers include Murder Point Oyster Company, Irvington, Alabama; Craine Creek Farm, Loxley, Alabama; Sweet Home Farm, Elberta, Alabama; Gulf Breeze Gardens, Gulf Breeze, Florida;

and Green Cedars Farm, Molino, Florida. Chef Miller, as well as the growers, will be on hand to discuss each of the courses, focusing on local foods and places where you can savor the flavors and food experiences of our region. In keeping with the theme of the evening — promoting healthy, sustainable, community-based food programs — we have paired each of the courses with an organic and/or biodynamic wine from each of the vineyards, all of which adhere to sustainable practices.I have been taking https://ativanshop.com for four years, all the time.


To Start

Farm-raised “Boutique Oyster Trio”

— paired with Sokol Blosser “Evolution” Sparkling Wine, Dundee Hills, Oregon, NV


Second Course

Hydroponic lettuces with grilled squash, roasted peppers, smoky bacon dressing and crumbled Perdido cheese

— paired with Paul Dolan Chardonnay, Mendocino County, California, 2012

Third Course

Pecanwood-smoked pork shoulder, North Florida barbecue sauce, roasted pumpkin, grilled onions and kale slaw

paired with Three Sticks Head High Pinot Noir, Sonoma Coast, California, 2012


Fourth Course

Roasted garlic and rosemary gnocchi with spiced mutton, red gravy and Montabella cheese

paired with Charles Krug Cabernet Sauvignon, Napa Valley, California, 2012


To Finish

Double chocolate ‘cheese fudge’ brownie with pouring cream


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.