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Jackson’s Steakhouse presents, The Florida Table: A State of Taste

Nov. 10, 5:30 p.m.

Location: Jackson's Steakhouse View Map

Tickets: $90 Per Person (tax and gratuity not included)

Join the team at Jackson’s Steakhouse for a special food and wine event, The Florida Table: A State of Taste.

The five-course food and wine pairing will be held on Thursday, November 10 at 5:30 p.m.

According to Executive Chef Irv Miller, “The coastal Gulf states that have a shoreline on the Gulf of Mexico are Mexico, Texas, Louisiana, Mississippi, Alabama, and Florida. Here is where American food began and where today one can find the most interesting culinary diversity in the U.S.A.

Just as Southern Cuisine is not a single cuisine, neither is the cooking from our Gulf states. Firmly rooted in the inland South, as well as the coastal Gulf of Mexico and its estuaries, foods of the Gulf Coast Table are comprised of distinct, yet homogeneous cooking ingredients and are repeatedly differentiated by heritage styles.

With a storied food history among native inhabitants and early settlers, the Gulf Coast Table is now conveyed in modern and eclectic foodways. This dinner menu will capture the spirit of the six states. Whether it’s setting a table with crab, oysters, red snapper, or clams for a seafood feast or harvesting inland-farmed wild mushrooms and garden fresh herbs.

The menu is regionally-inspired with five-course tastings using Gulf states specific ingredients and offering a glimpse into the new Gulf Coast Table.”

Reservation Information

The Menu

To Start

Alabama crab salad with hickory wood-fired Gulf Coast shrimp, crostini, watercress, Florida mango, red pearl peppers, rainbow radish, avocado, BG honey 196

Paired with Chandon Garden Spritz, Napa Valley, California NV

First Course

Louisiana oysters and Cedar Key clam stew featuring oysters and clams poached to order, pork sausage, russet potatoes, silky cream broth, thyme, and garden red Chiles.

Paired with Terrazas Reserva Chardonnay, Mendoza, Argentina 2021  

Second Course

House-smoked Pensacola pulled pork with Texas toast, tangy barbeque sauce, bourbon-pickled jalapenos, seaside slaw

Paired with Termes, Tinta de Toro Toro, Spain 2017

Third Course

Beef Tournedos’ with Cabernet demi-glace featuring Tallahassee wild mushrooms, root vegetables, garlic-celeriac whipped potatoes

Paired with Skyside North Coast Cabernet Sauvignon, North Coast, California 2018

To Finish

Miko’s Mississippi mud tart with dark chocolate, Oreo crust, pecans, caramel, marshmallow whipped cream

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