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GW Fins and Jackson’s Steakhouse present Flavors of the Gulf Coast: New Orleans to Pensacola

GW Fins and Jackson’s Steakhouse present
Flavors of the Gulf Coast: New Orleans to Pensacola
Jackson’s Steakhouse and Chef Irv Miller are pleased to welcome Chef Tenney Flynn, chef and co-owner of New Orleans’ legendary fine dining seafood restaurant GW Fins, to Pensacola.

In celebration of both Chef Flynn’s and Chef Miller’s recent cookbook releases, The Deep End of Flavor and Gulf Coast Oysters respectively, they have teamed up to present a dinner event and cookbook signing on Thursday, November 21, at 5:30 p.m. at Jackson’s Steakhouse.

GW Fins, located at 808 Bienville Street – in the heart of the French Quarter in New Orleans – is a nationally recognized, multi-award-winning restaurant launched by Chef Tenney Flynn. Freshly caught fish, expertly prepared, has been a mainstay of the restaurant and has earned them numerous accolades for over 18 years.
Since GW Fins opened their doors in 2001, Chef Flynn has developed a reputation as one of the most knowledgeable and discriminating seafood chefs in the country.He has been referred to as “the fishmonger czar of the South” by The Wall Street Journal, and is a nationally recognized expert on Gulf seafood. During the past several years Chef Flynn has taken his passion one step “deeper” and become dive certified, often sourcing his own ingredients. He spears fish during diving expeditions in the Gulf of Mexico and later prepares and serves them at GW Fins.
Chef Flynn has become widely recognized among outdoorsmen for his weekly cooking segments on the syndicated fishing show, “The Big Fish.”   He is also the Audubon Nature Institute’s Gulf United for Lasting Fisheries (G.U.L.F.) Chef’s Council Chairman and the 2018/2019 Wild American Shrimp Chef of the Year. Additionally, Chef Flynn is a two-time winner of “New Orleans Magazine’s Chef of Year,” and has become a national celebrity for his appearances on “Top Chef,” “Live With Kelly and Ryan,” and “Fox & Friends.”
Both Chef Flynn and Chef Miller will be on hand to present the dinner and share stories of the Gulf, recipes, and their experiences. Additionally, Jackson’s will have both cookbooks available for purchase and signing. The menu for the evening is as follows:
To Start
Oyster Trio
Crackling-crusted oysters deviled egg oyster-on-the-half shell with spicy tamari, carrot slaw, fried chicken skin furikake, house-smoked oyster with hackleback caviar  
First Course
Crab Cake
White Acre peas and corn sauté, bacon jam, roasted poblano and avocado crema, black garlic honey, tasso-spiced crispy okra
Second Course
Lionfish fried with Asian glaze and green mango salad 
Third Course
Pensacola red snapper with wild mushroom huitlacoche and corn broth
To Finish
“Coffee with Cream”
 Sugar-crusted coffee gelato tartelette, vanilla bean pouring cream, and fresh berries
* Wines will be announced at a later date.
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.
The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef- Chef Tenney Flynn with Susan Puckett
The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef is an indispensable guide to sourcing, preparing, and serving fish and seafood like a pro, no matter your skill level or where you live. Inspired by the vibrant flavors of New Orleans and tropical climates around the world, Tenney Flynn, celebrated chef and co-owner of one of the country’s most notable seafood restaurants, GW Fins, teaches you his favorite techniques for creating fabulous seafood-centered meals.
Each entrée is paired with a carefully chosen wine, along with tips for choosing alternative species based on what’s freshest and best at your local market. Recipes for mix-and-match sauces, complementary side dishes, and French Quarter-inspired drinks and desserts complete the feast. 
Photographs of mouthwatering dishes and evocative French Quarter scenes enliven the cooking lessons, as do tales of spearfishing for tasty predators and cooking swamp creatures for some of New Orleans’ most colorful characters. 
With his deep knowledge, clear instructions, and easy-going style, Chef Tenney compels us to look beyond the familiar salmon and tilapia in the fish case and discover an ocean full of flavors we never knew existed. Get ready to dive in.
Gulf Coast Oysters: Classic & Modern Recipes of a Southern Renaissance – Chef Irv Miller 
Gulf Coast Oysters: Classic & Modern Recipes of a Southern Renaissance is the latest cookbook from acclaimed and award-winning chef, Irv Miller. Beautifully photographed and replete with mouth-watering recipes, Gulf Coast Oysters is a joyful and thorough exploration of Gulf oyster culture that honors the many oyster classics of the Gulf foodways while also putting a fresh, modern spin on preparing “panhandle pearls.”
Going beyond its delicious recipes and stunning photos, Gulf Coast Oysters also focuses on preserving the Gulf’s cross-cultural Southern traditions with a goal of creating new interest in seafood-sustainable products. Miller’s years of hands-on experience of modernizing the way the Florida Panhandle thinks about food, as well as his support of sustainable food-producing practices, has provided him the unique and credentialed perspective for telling the story of the ever-changing food scene along the Gulf Coast.
Whether you’re a native of the Gulf Coast, a passionate epicurean, or simply part of the growing population of oyster fans that’s booming from coast-to-coast, Gulf Coast Oysters: Classic & Modern Recipes of a Southern Renaissance is a bountiful book of diverse Gulf oyster recipes, featuring off-bottom-raised oysters, their farmers, striking photography, and an engaging look at the culture surrounding the ancient mollusk’s place on the Gulf Coast. Miller’s exploration of Gulf Coast oysters is both mouthwatering and enlightening to oyster lovers everywhere.