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A Jacksonian Dinner: A Historic Food and Wine Event

Jackson’s Steakhouse is proud to present, the sixth year in a row, “A Jacksonian Dinner: A Historic Food and Wine Event.” We will be celebrating the event on Thursday, July 15, at 5:30 p.m.

 

Pensacola has a storied history spanning hundreds of years. One of the most important events was the date Florida was relinquished by Spain and became part of the United States. This territorial exchange 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 200th 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, all which focus on Florida and Spanish heritage foods representing Pensacola.

 

A special presentation from Dr. Judy Bense, University of West Florida President-Emeritus and Professor Emeritus of the Department of Anthropology, and Margo Stringfield, researcher, University of West Florida’s Archeology Institute, will lead the presentation commemorating the event of Florida’s Territorial Bicentennial Celebration.

 

The menu is as follows:

 

First Course

Hunter’s Arancino
Crispy rice ball with soft Mahon cheese, venison and pork sausage, smoky Florida barbeque sauce paired with Los Dos Cava Brut NV

 

Second Course

Summer Corn and English Pea Soup
Corn cob broth, cream, roasted red sweet peppers, caramelized onions, fresh basil paired with Licia Albarino, Rias Baixas, Spain 2019

 

Third Course

Red Snapper
Blistered grape tomatoes, capers, charred-serrano pepper green sauce, whipped hummus paired with Tarima Hill Monastrell, Alicante, Valencia, Spain 2017

 

Fourth Course

Smoky Beef and Fried Oyster
Avocado mash, Poblano salsa, citrus crema, adobo Demi-glace, fresh cilantro, sweet paprika oil paired with Borsao Zarihs, Campo de Borja, Aragón, Spain 2016

 

Dessert Course

Chocolate Torte
Toasted almond crust and sweet ancho chili vanilla bean 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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