Chefs Dan Dunn, Irv Miller, Jim Shirley, Gus Silivos, and Frank Taylor in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Farm-Raised Turtle Soup with Mirliton and Bay Shrimp Relish
Behind the scenes in the Beard House kitchen
Caramelized Calico Scallop Skewers with Crispy Slab Bacon, Sweet Peppers, and Spicy Piccalilli Jus
Caramelized Calico Scallop Skewers with Crispy Slab Bacon, Sweet Peppers, and Spicy Piccalilli Jus
Cracked Conch and Green Tomato Fritters with Key Lime–Mustard Sauce
Tuna Tacos with Salsa Verde, Manchego Cheese, and Pickled Jalapeños
Lovely visitors in the Beard House kitchen
Gulf Red Snapper with Stewed Collard Greens and Roasted Corn–Red Pepper Beurre Blanc
Housemade Seafood Boudin Blanc–Stuffed and Pecan and Country Ham–Crusted Softshell Crab
Grilled Cobia with Sautéed Mustard Greens, Field Peas, Preserved Florida Lemons, Spoonbread, and Smoked Ham Hock Sauce
Sautéed Gulf Grouper on Cantonment Stone-Ground Grits Cake with Cedar Key Clams, Housemade Chorizo, Tomatoes, Jalapeños, and Black-Eyed Peas
Carpet Bag Steak > Seared Snake River Farms Flatiron Steak–Wrapped Fried Apalachicola Oysters on Baby Greens with Maytag Blue Cheese Cream and Caramelized Vidalia Onion–Green Chili Pepper Relish
Warm White Chocolate Bread Pudding with Candied Pecans and Fig–Bourbon Sauce
Dinner

Pensacola Celebration

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

Irv Miller
Jackson’s Steakhouse/ Pensacola, FL

Jim Shirley
The Fish House/ Pensacola, FL

Gus Silivos
Nancy’s Haute Affairs/ Pensacola, FL

Frank Taylor
Global Grill/ Pensacola, FL

In honor of Florida’s upcoming 500th anniversary, Pensacola’s top chefs have designed a menu that will feature modern interpretations of historical Florida recipes. In each dish, guests will taste the area’s rich culinary heritage, with its pristine native seafood, locally grown ingredients, and singular blend of Spanish and Southern influences.

Event photos by Lisa Ozag.

MENU

  • Hors d’Oeuvre
    • Cracked Conch and Green Tomato Fritters with Key Lime–Mustard Sauce
    • Farm-Raised Turtle Soup with Mirliton and Bay Shrimp Relish
    • Pensacola Bay Shrimp with Rosemary–Worcestershire Barbecue Sauce and Lightly Fried Artichoke Bottoms
    • Tuna Tacos with Salsa Verde, Manchego Cheese, and Pickled Jalapeños
    • Caramelized Calico Scallop Skewers with Crispy Slab Bacon, Sweet Peppers, and Spicy Piccalilli Jus
    • Marques De Gelida Brut Exclusive Reserve Cava 2007
  • Dinner
    • Gulf Red Snapper with Stewed Collard Greens and Roasted Corn–Red Pepper Beurre Blanc
    • Ferrari-Carano Reserve Chardonnay 2009
    • Housemade Seafood Boudin Blanc–Stuffed and Pecan and Country Ham–Crusted Softshell Crab
    • Cliff Lede Sauvignon Blanc 2010
    • Grilled Cobia with Sautéed Mustard Greens, Field Peas, Preserved Florida Lemons, Spoonbread, and Smoked Ham Hock Sauce
    • E. Guigal Côtes Du Rhône Rosé 2009
    • Sautéed Gulf Grouper on Cantonment Stone-Ground Grits Cake with Cedar Key Clams, Housemade Chorizo, Tomatoes, Jalapeños, and Black-Eyed Peas
    • Sanford Santa Rita Hills Pinot Noir 2009
    • Carpet Bag Steak > Seared Snake River Farms Flatiron Steak–Wrapped Fried Apalachicola Oysters on Baby Greens with Maytag Blue Cheese Cream and Caramelized Vidalia Onion–Green Chili Pepper Relish
    • Whitehall Lane Winery & Vineyards Cabernet Sauvignon 2007
    • Warm White Chocolate Bread Pudding with Candied Pecans and Fig–Bourbon Sauce
    • Alvear Solera 1927 Pedro Ximénez NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 03.27.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

September 2015

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