Jackson’s is pleased to present, in celebration of 25 years, an Anniversary Food and Wine Event on Thursday, March 7 at 5:30 p.m. Founding Executive Chef Irv Miller will present a five-course dinner featuring classic dishes from the past twenty-five years. General Manager Matthew Mabe will pair four of the five courses with wine selections that complement each of the dishes.
Jackson’s Restaurant opened in the heart of Downtown Pensacola on March 12, 1999. The restaurant was named for Andrew Jackson where across the street in Plaza Ferdinand he took possession of Florida from Spain on behalf of the United States and on July 17, 1821, the American flag first flew over Pensacola. The décor of the restaurant – from the handcrafted tree branch chandeliers, French door lined views, the reflective mural above the bar – all invite our guests to be a witness to this historic event.
Over the years Jackson’s has been featured hundreds of times nationally, regionally and locally. Highlights over the years include spots on PBS, Food Network, MSNBC, and Cooking Channel; multiple, culinary dinners at the James Beard House, dinner for the King and Queen of Spain as well as numerous dignitaries and celebrities. New York Times, Garden and Gun, Southern Living, Florida Trend, Travel +Leisure among others have highlighted Jackson’s within their publications. Jackson’s has been awarded the Wine Spectator Award of Excellence and Dirona Award (Distinguished Restaurants of North America). In 2000, Jackson’s was named Best New Restaurant by Florida Trend magazine. After eight consecutive Golden Spoon Awards by Florida Trend, Jackson’s was elevated to the Golden Spoon Hall of Fame status in 2010, where Jackson’s remains.
Through all of the honors and accolades, it is Pensacola, who has truly made Jackson’s a cornerstone for dining in our community. To celebrate the evening, the menu for the evening is as follows:
Amuse Buche
Baked Oyster Rockefeller
Wild Louisiana oyster, fresh spinach puree, Pernod, Parmesan Glacage
Appetizer
Chef Irv’s Crab Cake
Cucumber and corn relish, smoky bacon jam, roasted Poblano avocado crema, BG 196 honey
paired with Malabaila Di Canale, Roero Arneis Le Tre, Piedmont, Italy, 2022
First Course
Gulf Coast Red Snapper
Tallahassee wild mushroom, capers, toasted pecans, lemon butter, C &D Mill rice grits
paired with Taonga, Sauvignon Blanc, Marlborough, New Zealand, 2022
Second Course
Veal Saltimbocca
Sautéed veal medallion, sliced prosciutto, fresh sage, white wine sauce, roasted butternut squash
paired with Georges Duboeuf, Beaujolais-Villages, Burgundy, France, 2020
Third Course
Beef Tournedos with Fried Green Tomato and Jumbo Lump Crab
Paneed beef tenderloin, fried green tomato, jumbo lump crab, Thibodeaux andouille cream
paired with Corazón del Sol, Malbec, Mendoza, Argentina, 2019
Dessert
Glazed Lemon Lavender Pound Cake
Macerated berries, Chantilly cream, bee pollen granules
Jackson’s Steakhouse Celebrates 25 Years: An Anniversary Food and Wine Event features five courses with four wine pairings. The cost for the evening is $125 per person plus tax and gratuity. Seating is limited, to reserve your table call 850-469-9898 or visit jacksonsrestaurant.com.