Irv Miller, Gus Silvos, Frank Taylor, Jim Shirley, and Dan Dunn with members of their team at the Beard House
Gulf Coast Lump Blue Crab with Herbs and Galicia Tetilla Cheese Petits Pastissos
Basque-Style Steamed Clams with Housemade Chorizo
Gulf Shrimp Croquetas with Manchego, Aïoli, and Tomato Sauce
Ibérico Serrano Ham–Wrapped Swordfish Skewers with Saffron Aïoli and Pickled Quail Eggs
Marmitako de Cabrito > Goat Stew with Onions, Leeks, Green Peppers, Chorizo, Garlic, Potatoes, Tomatoes, and Pimentón de la Vera
Pan-Seared Diver Sea Scallop with Crispy Basil Leaf, Romesco, Olive Tostado, La Quercia Cured Ham, and Apricot Chutney with Preserved Figs, Hojiblanca, and Aged Sherry Vinegar (Galicia)
Txangurro > Blue Crab and Florida Lobster–Stuffed Basque-Style Crabs Flambéed with Brandy de Jerez (Vizcaya)
Behind the scenes in the Beard House kitchen
Grouper Kokotxa with Swiss Chard, Idiazábal Cheese, Pil-Pil Sauce, and Chive Garni (Guipúzcoa)
Chorizo-Crusted Pensacola Red Snapper with Saffron Rice Pudding, Mojo de Cilantro, and Fried Silver Mullet Roe (Andalucía)
Lamb Shank with Aragonese Potatoes au Gratin, Roasted Baby Carrots, Cipolline, and Roasted Peppers (Aragon)
Sweet Basil and Spanish Olive Oil–Infused Ice Cream with Fig and Mascarpone–Filled Buñuelo, Toasted Candied Almonds, and Pedro Ximénez Syrup
Dinner

¡Viva Pensacola!

All restaurants, unless otherwise noted, are located in Pensacola, FL.

Dan Dunn
H2O at the Hilton Pensacola Beach Gulf Resort, Pensacola Beach, FL

Irv Miller
Jackson’s Steakhouse

Jim Shirley
The Fish House

Gus Silivos
Nancy’s Haute Affairs

Frank Taylor
Global Grill

Five hundred years ago, Spanish explorer Juan Ponce de León set foot on what would become the Sunshine State. To honor that landmark event, this group of popular Pensacola-based chefs will prepare a celebratory menu that highlights Spain’s influence on Florida’s cuisine.

Event photos taken by Krishna Dayanidhi.

MENU

  • Hors d’Oeuvre

    • Gulf Coast Lump Blue Crab with Herbs and Galicia Tetilla Cheese Petits Pastissos
    • Basque-Style Steamed Clams with Housemade Chorizo
    • Gulf Shrimp Croquetas with Manchego, Aïoli, and Tomato Sauce
    • Ibérico Serrano Ham–Wrapped Swordfish Skewers with Saffron Aïoli and Pickled Quail Eggs
    • Marmitako de Cabrito > Goat Stew with Onions, Leeks, Green Peppers, Chorizo, Garlic, Potatoes, Tomatoes, and Pimentón de la Vera
    • Marques de Gelida Brut Exclusive Gran Reserva Cava 2008
  • Dinner

    • Pan-Seared Diver Sea Scallop with Crispy Basil Leaf, Romesco, Olive Tostado, La Quercia Cured Ham, and Apricot Chutney with Preserved Figs, Hojiblanca, and Aged Sherry Vinegar (Galicia)
    • Bodegas La Cana Albariño 2011
    • Txangurro > Blue Crab and Florida Lobster–Stuffed Basque-Style Crabs Flambéed with Brandy de Jerez (Vizcaya)
    • Txomin Etxaniz Getariako Txakolina 2012
    • Grouper Kokotxa with Swiss Chard, Idiazábal Cheese, Pil-Pil Sauce, and Chive Garni (Guipúzcoa)
    • Bodegas Muga Rioja Reserva 2008
    • Chorizo-Crusted Pensacola Red Snapper with Saffron Rice Pudding, Mojo de Cilantro, and Fried Silver Mullet Roe (Andalucía)
    • Bodegas Volver Single Vineyard Volver 2010
    • Lamb Shank with Aragonese Potatoes au Gratin, Roasted Baby Carrots, Cipolline, and Roasted Peppers (Aragon)
    • Bodegas Alto Moncayo Alto Moncayo 2010
    • Sweet Basil and Spanish Olive Oil–Infused Ice Cream with Fig and Mascarpone–Filled Buñuelo, Toasted Candied Almonds, and Pedro Ximénez Syrup
    • Alvear Pedro Ximénez de Añada 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 03.27.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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JBF Kitchen Cam