“Viva Italia” Featuring Chef James Briscione and Wine Director Brooke Parkhurst of Angelena’s

November 8, 2018
5:30 pm - 8:30 pm

“Viva Italia”

A wine and food event presented by Chef James Briscione and Wine Director Brooke Parkhurst of Angelena’s at Jackson’s Steakhouse

Jackson’s Steakhouse is proud to partner with our sister restaurant, Angelena’s Ristorante Italiano, to present a wine and food tasting, “Viva Italia,” Thursday, November 8, 5:30 p.m., at Jackson’s Steakhouse.

Angelena’s, the newest addition to Great Southern Restaurants, slated to open late this year, will be headed by Executive Chef James Briscione and Wine Director Brooke Parkhurst. Located in historic downtown Pensacola at 101 East Intendencia Street, Angelena’s will feature central Italian cuisine from the fields of Tuscany to the luxurious pastas of Rome to the coast of Campania. The menu will creatively blend the classic dishes of Italy with Gulf seafood, Southern produce and locally sourced meats.

With Angelena’s menu as the inspiration, Chef Briscione will present a five-course dinner paired with Parkhurst’s selection of four stellar Italian wines to complement the menu. In addition to the dinner, a soloist from the Pensacola Opera will entertain guests during the presentation of the main course with a selection of two Italian arias.


The featured menu presentation for the evening is as follows:


Trio of Antipasti featuring smoked eggplant bruschetta with mint and tomato; pork skins with ricotta, pancetta and caramelized onion; and Gulf crab and preserved lemon arancini paired with Villa Sandi Prosecco Il Fresco, Veneto, Italy NV


“Shrimp & Spaghetti” with chili, orange, parsley and toasted breadcrumbs paired with Umani Ronchi, Verdicchio dei Castelli di Jesi Classico Superiore, Marche, Italy 2017


Butternut squash ravioli alla norcina featuring Conecuh sausage, cream and black truffle paired with Arnaldo Caprai, Montefalco Rosso, Umbria, Italy 2015

Followed by:

Chianti-braised short ribs with C & D Mill polenta, Parmesan, wild mushrooms, salsa verde paired with Barone Ricasoli, Chianti Classico Brolio, Tuscany, Italy 2015


Bottega tiramisu featuring cornmeal pound cake, espresso, Mascarpone cream, cocoa


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.