A Jacksonian Dinner: A Historic Food and Wine Event
Jackson’s Steakhouse is proud to present, the fourth year in a row, “A Jacksonian Dinner: A Historic Food and Wine Event” on Wednesday, 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 198th 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 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
“Nduja and Chante Tartine” with artisan bread, local heirloom tomatoes, crispy basil, Spanish olives and Hojiblanca paired with Paul Cheneau, ”Lady of Spain” Cava Brut, Penedes, Spain NV
Second Course
Pensacola bay shrimp bisque with dry sherry, fresh tarragon, and smoky bacon popover paired with Torres Pazo das Bruxas Albarino, Rias Baixas, Spain 2015
Third Course
Cornmeal-dusted day boat red snapper and chayote salad with toasted almonds paired with Jean Leon ‘Petit-3055’ Chardonnay, Penedes, Spain 2016
Fourth Course
Barbacoa beef served with grilled flour tortilla, avocado mash, Roma tomato and poblano salsa, citrus crema, cilantro and annatto oils paired with Bodegas Agustin Cubero Stylo 4 Meses Old Vine Garnacha, Calatayud, Spain 2014
Dessert Course
Ancho chili chocolate torte with pecan crust and cinnamon butter 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.