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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 second year in a row, “A Jacksonian Dinner: A Historic Food and Wine event” on Monday, 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 196th 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

Pan-fried, cornmeal-coated oysters with crispy pork rind and sweet corn tartar sauce paired with Raventos I Blanc “L’Hereu” Cava, Penedes, Spain, NV


Second Course

Gulf coast blue crab salad with watermelon pickles and summer slaw paired with Hacienda de Arinzano, D.O. Pago de Arinzano, Spain, 2014


Third Course

Pecanwood-smoked pork tenderloin with an heirloom tomato and cucumber salad, roasted onions, and sherry vinaigrette paired with Palacios del Bierzo “Petalos,” D.O. Bierzo, Spain, 2014


Fourth Course

Oxtail in red wine sauce with saffron rice and grilled garden vegetables paired with Vall Llach “Idus,” Priorat DOCa Spain, 2014


Fifth Course

Semolina milk cake with Dolce and Gelato salted 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.