Jackson’s Steakhouse will present a wine and food event, “A Taste of the Season,” on Thursday, Sept. 30 at 5:30 p.m. With Chef Irv Miller’s new fall/winter menu as the inspiration, Curtis Flower of Distinctive Kitchens has hand selected four stellar wines to complement a selection of fall dishes prepared by Chef Irv Miller. The featured presentation for the evening is as follows:

Reception: Chicken-fried veal sweetbreads with black-pepper cream sauce crostini with brie, caramelized Vidalia onions, sliced Anjou pears, spiced walnuts and scallions paired with Domenico de Bertiol Prosecco di Conegliano NV, Italy

Second Pairing: Sautéed shrimp caponata with pork belly, wilted kale and Cantonment white cheddar grits paired with De Martino Legado Chardonnay Reserve, Chile 2007

Third Pairing: Pappardelle with Cornish game-hen confit, roasted acorn squash, wild mushrooms, brown butter sauce and fresh chives paired with Primarius Pinot Noir, Oregon 2008

Fourth Pairing: Roast beef tenderloin medallions with sweet corn and butter bean succotash with buttermilk mashed potatoes paired with Annabella Cabernet Sauvignon, Napa Valley, California 2007

To Finish: Baked sweet potato and Granny Smith apple cobbler with cinnamon and sugar dust, vanilla ice cream and crispy basil

The event is $65 per person plus tax and gratuity. Seating is limited, and reservations are required. Call 469-9898 to reserve your space.

Jackson’s Steakhouse
400 S. Palafox St.
469-9898
jacksons.goodgrits.com