Join us at Jackson’s Steakhouse for a special food and wine event celebrating the Fall Harvest. The five-course food and wine pairing will be held on Thursday, November 2nd at 5:30 p.m.
According to Executive Chef Irv Miller, “Our fall harvest dinner spotlights seasonal, local and regional ingredients. Special features include three distinct preparations for Gulf coast oysters, a variety of Tallahassee farmed wild mushrooms, butternut squash, root vegetables, Florida citrus, orange blossom honey, along with toasted pecans, fresh rosemary and rich and earthy sauces. As always, our fall harvest dinner will highlight many of my favorite comfort-style ingredients that are teeming with flavor, color and texture. Keep an eye out for house-smoked and braised meat, local grouper prepared simply and a gallant combination of spiced fruit and blue veined cheese.”
Each year, Jackson’s presents a special food and wine event to coincide with Pensacola’s Foo Foo Festival. Foo Foo Fest is a 12-day celebration each fall, with culturally creative happenings, events and moments attracting all to beautiful Pensacola. Foo Foo Fest is big fun, with events of high artistic and cultural caliber, delivered with a hefty dose of Southern sophistication. For more information about the festival, please visit https://foofoofest.com
To Start
Gulf Coast Oyster Triad
Baked oyster with Clementine beurre blanc, salmon roe, sugar peas, chives, grilled oyster with Chorizo, dry sherry and jalapeño butter, Manchego crumb and roasted oyster with Sriracha butter, garlic anchovy paste, shallots, lime
Paired with Bodega Garzon Albarino, Garzon, Uruguay 2022
Second Course
Grouper Meuniere with brown butter, lemon, parsley, sugar peas, nutty herbed rice
Paired with Saint Clair Sauvignon Blanc, Marlborough, New Zealand 2022
Third Course
Hickory-smoked braised short rib with orange gremolata, crispy butternut squash kugel
Paired with El Coto de Rioja- Crianza, Oyón-Oion, Spain 2019
Fourth Course
Rosemary chermoula-rubbed domestic lamb Noisette, potato turnip popover, sauté chard, glace de viand
Paired with Austin Cabernet Sauvignon, Paso Robles, California NV
To Finish
Cinnamon-infused zinfandel poached Seckel pear with Roquefort cheese brule, toasted pecans, orange blossom honey, pouring cream
The event cost is $90 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 or by visiting our website, jacksonsrestaurant.com.