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Panhandle to Pan: A Food and Wine Event


Panhandle to Pan: A Food & Wine Event


Jackson’s Steakhouse and Chef Irv Miller are proud to present Panhandle to Pan: A Food and Wine Event, on Thursday, May 25, at 5:30 p.m.


Panhandle to Pan: Recipes and Stories of Florida’s New Redneck Riviera is our very own

Executive Chef Irv Miller’s first cookbook which highlights our agriculturally abundant region? one of the last great regional culinary secrets of the state of Florida. With fresh seafood such as red snapper, cobia and oysters at our fingertips, just-picked produce such as tender leafy greens, an array of herbs, peppers, fruits and vegetables, and traditional dishes that include barbequed pork, braised beef, fried fish and hushpuppies, the Florida Panhandle is one of the last unwritten about culinary areas of the country.


The cookbook and recipes within serve as the inspiration for this food and wine event. Chef Miller will be on hand to share his personal stories, expertise, and his own unique recipes focusing on the Florida Panhandle. The menu is as follows:


To Start:

An oyster trio featuring baked oysters with hot peppered collards, fried cannonball oysters with sweet and spicy chili sauce and oysters on-the-half-shell with cucumber and spicy Tamari sauce paired with Cuvee Chateau De L’Oiseliniere, Sevre et Maine Muscadet, Loire Valley, France



Second Course:

Creamy crab over saffron risotto with Bill-E’s small batch slab bacon and Lee’s microgreens paired with Rodney Strong Chalk Hill Chardonnay, Sonoma County, California 2014


Third Course:

Cheshire pork tenderloin with smoky barbeque sauce served with toasted-peanut and soy-ginger slaw paired with Napa Cellars Zinfandel, Napa Valley, California 2014


Fourth Course:

Braised beef short ribs with roasted seasonal vegetables, fennel and horseradish aioli paired with Conn Creek Cabernet Franc, Napa Valley, California 2014


To Finish:

Pecan cake with Dolce & Gelato caramel gelato


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.