A food and wine event with Robert Craig

Jackson's Steakhouse is proud to partner with the Robert Craig Winery of Napa Valley, California, for an exclusive evening featuring vintner Robert Craig and four stellar wines paired with the culinary creations of our own Chef Irv Miller on Wednesday, April 24, at 5:30 p.m. As Mr. Craig makes his way to Sandestin for the Destin Charity Wine Festival and the South Walton Beach Wine and Food Festival, he is including one stop in Pensacola, at Jackson's, prior to the festival weekend, for a limited seating event where he will meet, greet and share his wines with Pensacola wine enthusiasts. For Robert Craig, winemaking always begins with the vineyards - more specifically, with his belief in the crucial importance of vineyard location in producing wines of tremendous depth and character. By concentrating on small quantities of wine from distinctive Napa Valley mountain vineyards, he has been able to create award-winning wines that reflect the impact of "terroir," or the combination of soils, climate and viticultural characteristics of the growing locale. Over the past three decades, Craig's winemaking philosophy builds upon the best that the winegrowing appellation has to offer. The goal is to let each wine's special personality and unique qualities shine through. The Robert Craig Winery has hand-selected each of the wines for this event, all of which rate over 90+ points. To Start: "Pensacola Crab Cake" topped with Louisiana crab meunière, flat-leaf parsley and Cajun tartar sauce paired with Durell Vineyard Chardonnay, Sonoma County, California, 2010 Second Course: Seared and sliced duck breast, sweet-corn fritter, stone-fruit chutney, blackberry-ginger balsamic drizzle paired with Affinity Cabernet Sauvignon, Napa Valley, California, 2009 Third Course: Hunter-style beef tournedo with Coldwater Gardens shiitake mushrooms, red potatoes, and celeriac and parsley root mash paired with Mount Veeder Cabernet Sauvignon, Napa Valley, California, 2006 Fourth Course: Lamb noisette, toasted pine nut aïoli, zinfandel reduction, carrot juice and fresh-shucked field pea risotto paired with Howell Mountain Zinfandel, Napa Valley, California, 2010 To Finish: Old-fashioned cast-iron skillet cake with fresh berry compote and pouring cream