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Celebrate the Fall Harvest: A Food and Wine Event at Jackson’s Steakhouse

Nov. 2, 5:30 p.m. - 9:00 p.m.

Location: Jackson's Steakhouse View Map

Tickets: Reservations Required, $90 p/person + tax/grat

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.

The Menu

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

Event Details

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