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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 fifth year in a row, “A Jacksonian Dinner: A Historic Food and Wine Event.” We will be celebrating the event on Sunday, July 19, 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 199th 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

Chorizo Arancino with crispy saffron, ground chorizo-and-Mahon cheese rice balls served with dried apricot and fig tapenade paired with Naveran Cava Brut RSV, Penedes, Spain, 2017

 

Second Course

Open-fired tomato bisque with toasted pistachio pesto, rosemary croutons, first press olive oil paired with Telmo Rodriguez Basa, Rueda, Spain, 2018

 

Third Course

“Red Snapper Tarragona” Romesco, torn herb salad, and Spanish-style vegetable couscous paired with Telmo Rodriguez “La Social”, Rioja, Spain, 2016

 

Fourth Course

Pecan wood-smoked pork shoulder served with sliced bread, Southern BBQ sauce, Florida snap bean and potato salad paired with Marques de Caceres Garnacha, Carinena, Spain, 2018

 

Dessert Course

Lemon and blackberry tartelette featuring lemon custard, blackberry preserves, and whipped 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. 

 

 


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