BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
METHOD:PUBLISH
X-PUBLISHED-TTL:P1H
REFRESH-INTERVAL:P1H
CALSCALE:GREGORIAN
BEGIN:VTIMEZONE
TZID:America/Chicago
BEGIN:DAYLIGHT
RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=2SU
DTSTART:20070101T000000
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:Central Daylight Time
END:DAYLIGHT
BEGIN:STANDARD
RRULE:FREQ=YEARLY;BYMONTH=11;BYDAY=1SU
DTSTART:20070101T000000
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:Central Standard Time
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20261105T053000
DTEND;TZID=America/Chicago:20261105T203000
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:A Great Southern Dinner: A Food and Wine Event
DESCRIPTION:Join us for on Thursday\, November 5 at 5:30 p.m. for "A Great Southern Dinner" a one-night-only culinary celebration bringing together the creative talents of the Great Southern Restaurants’ chefs under one roof\, for one menu\, for one night. This exclusive five-course food and wine experience will be held at Jackson’s Steakhouse and will showcase the distinctive flavors and signature styles of Chef Jason Hughes and Chef Billy Ballou of The Fish House\, Chef John Huggins of Five Sisters’ Blues Café\, Chef Ian Gillette of Angelena’s Ristorante Italiano and Jackson’s own Chef Irv Miller and Chef Jeremiah Taylor. \n\nFirst Course\nJackson’s Steakhouse\, Chef Jeremiah Taylor\nRoasted Carrot Soup\nRoasted carrots\, sweet red peppers and onions\, freshly grated ginger\, cumin\, chicken veloute\, cream\, crispy shallots paired with Barton Guestier Vouvray "Les Petites"\, France\n\nSecond Course\nAngelena’s Ristorante Italiano\, Chef Ian Gillette\nSquash Caramelle\nSummer squash\, ricotta and basil-filled pasta\, Gulf coast blue crab\, white wine-lemon butter\, basil\, fried baby squash\, Parmigiano Reggiano paired with Columna\, Albarino\, Spain\n\nThird Course\nThe Fish House\, Chefs Jason Hughes and Billy Ballou\nGulf coast flounder fillet\, blue crab\, shrimp\, applewood bacon and wild mushroom stuffing\, creamy pimento cheese Carolina Gold rice grits\, charred broccolini and fioretto cauliflower\, sweet hot mustard glaze paired with Ken Wright Pinot Noir\, Oregon\n\nFourth Course\nJackson’s Steakhouse\, Chef Irv Miller \nReverse-Seared Beef Tenderloin\nCherry wood ember herb sauce\, celery root potato mash\, Cabernet pearls\, smoky pan jus paired with Highlands 41 Black Granite Red Blend\, California\n\nTo Finish\nFive Sisters’ Blues Café\, Chef John Huggins\nBanana Pudding Tiramisu\nUncle Nearest whiskey and espresso-soaked lady fingers\, vanilla bean custard\, bananas\, mascarpone cream\, vanilla wafers\n\nThe event cost is $125 per person\, plus tax and gratuity\, and will include five courses and four wines. Seating is limited\; reservations required. To secure your reservation please call \n850-469-9898 or visit www.jacksonsresatuarant.com
X-ALT-DESC;FMTTYPE=text/html:Join us for on Thursday\, November 5 at 5:30 p.m. for "A Great Southern Dinner" a one-night-only culinary celebration bringing together the creative talents of the Great Southern Restaurants’ chefs under one roof\, for one menu\, for one night. This exclusive five-course food and wine experience will be held at Jackson’s Steakhouse and will showcase the distinctive flavors and signature styles of Chef Jason Hughes and Chef Billy Ballou of The Fish House\, Chef John Huggins of Five Sisters’ Blues Café\, Chef Ian Gillette of Angelena’s Ristorante Italiano and Jackson’s own Chef Irv Miller and Chef Jeremiah Taylor. \n\nFirst Course\nJackson’s Steakhouse\, Chef Jeremiah Taylor\nRoasted Carrot Soup\nRoasted carrots\, sweet red peppers and onions\, freshly grated ginger\, cumin\, chicken veloute\, cream\, crispy shallots paired with Barton Guestier Vouvray "Les Petites"\, France\n\nSecond Course\nAngelena’s Ristorante Italiano\, Chef Ian Gillette\nSquash Caramelle\nSummer squash\, ricotta and basil-filled pasta\, Gulf coast blue crab\, white wine-lemon butter\, basil\, fried baby squash\, Parmigiano Reggiano paired with Columna\, Albarino\, Spain\n\nThird Course\nThe Fish House\, Chefs Jason Hughes and Billy Ballou\nGulf coast flounder fillet\, blue crab\, shrimp\, applewood bacon and wild mushroom stuffing\, creamy pimento cheese Carolina Gold rice grits\, charred broccolini and fioretto cauliflower\, sweet hot mustard glaze paired with Ken Wright Pinot Noir\, Oregon\n\nFourth Course\nJackson’s Steakhouse\, Chef Irv Miller \nReverse-Seared Beef Tenderloin\nCherry wood ember herb sauce\, celery root potato mash\, Cabernet pearls\, smoky pan jus paired with Highlands 41 Black Granite Red Blend\, California\n\nTo Finish\nFive Sisters’ Blues Café\, Chef John Huggins\nBanana Pudding Tiramisu\nUncle Nearest whiskey and espresso-soaked lady fingers\, vanilla bean custard\, bananas\, mascarpone cream\, vanilla wafers\n\nThe event cost is $125 per person\, plus tax and gratuity\, and will include five courses and four wines. Seating is limited\; reservations required. To secure your reservation please call \n850-469-9898 or visit www.jacksonsresatuarant.com
LOCATION:400 S Palafox St Pensacola FL 32502
UID:e.4860.1645857
SEQUENCE:3
DTSTAMP:20260928T132054Z
URL:https://business.perdidochamber.com/events/Details/a-great-southern-dinner-a-food-and-wine-event-1936756?sourceTypeId=Hub
END:VEVENT
END:VCALENDAR