Join us at Jackson’s Steakhouse for a special food and wine event celebrating the Flavors that Forged the South presented by Chef de Cuisine, Jeremiah Taylor. The five-course food and wine pairing will be held on Thursday, November 7th at 5:30 p.m.
Chef de Cuisine, Jeremiah Taylor will take us through his culinary training, love of game meats and sustainable harvesting. Being a Kentucky native and spending years in Colorado, Chef Taylor is strongly influenced by his love of game meats and family roots on the Gulf Coast. Having family all across the country, Jeremiah has had the pleasure to live and cook in diverse and exciting places. Special features include a refined and playful take on Jambalaya with French and Spanish influence in New Orleans, Gullah country moppin’ sauce inspired by the Gullah of South Carolina with a unique take on Southern cooking by weaving flavors of West Africa with indigenous local ingredients, the flavors of chicken and dumplings recreated with classical French technique, Sea Island red peas- a heritage heirloom pea that has been cultivated in the costal Carolina’s, and a deconstruction of a peasant stew featuring grilled elk in a rich and earthy Spanish chilindron sauce. According to Chef Taylor, “This food and wine dinner spotlights seasonal, local and regional ingredients- while celebrating the multicultural influences and indigenous ingredients that sculpted todays culinary landscape.”
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
Seafood sausage, andouille and trinity, confetti, dark roux creole sauce, puffed rice
Paired with Domaine Dupeuble Beaujolais Nouveau Burgundy, France 2023
Second Course
Chicken allotine, potato gnocchi, braised mirepoix, chicken consomm’e
Paired with Francois Pinon Vouvray, Loire Valley, France 2021
Third Course
Roasted grouper, Gullah country moppin’ sauce, Sea Island red peas
Paired with Tortoise Creek Chardonnay, Lodi, California 2022
Fourth Course
Grilled Elk in Chilindron sauce, roasted and pickled root vegetables
Paired with Vina Bujanda Crianza, Rioja, Spain 2020
To Finish
Coconut gelato, dark chocolate ganache, pecan praline
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.