John Seal & Kip Kirby
Magi Williams, Kara Luckett & Willa Licata
Rachel Johnson & Chrissy Cook
O
n the evening of Friday, September 7, guests and food
lovers gathered to enjoy a night of extreme importance,
and delicious meals. As guests arrived, they sampled
specially created hors’ d’oeuvres created by fi ve Pensacola
Beach restaurants, including Crabs We Got ‘Em, H2O, Flounder’s
Chowder House, Hemingway’s Island Grill, and Peg Leg Pete’s.
Flounder’s Sushi Chef Shin Kawachi held an on-stage demonstration
while preparing a California Roll, and a Hiro San’s Tuna Avocado
Roll. Both rolls were served at the hors d’oeuvres station. After the
sushi demonstration, the formal dinner cooking demonstration was
presented, which included two courses, both paired with a wine tasting.
The fi rst course was presented by Chef John Smith from
Hemingway’s Island Grill and featured Ahi Tuna Tartare served on
roasted pepper tortillas with a wasabi aioli. The salad was presented
by Chef Jeffrey Newbill at Peg Leg Pete’s, named the Shrimp Key
West Salad, which featured a crisp Iceberg Romaine blend topped with
roasted pecans, raisins, marinated grilled shrimp, sliced egg, cheese,
cucumber, cherry tomatoes and green onion, and was served with a
tangy Dijon vinaigrette. The fi rst entrée presentation was by Chef Jere
Doyle at Crabs We Got ‘Em, and showcased their specialty Maryland
Style Crab Cakes with arugula, charred sweet corn and bacon puree,
lemon beurre blanc and black pepper gastrique. The second entrée
presentation was by Chef Brad Davis at H20, a fabulous Surf & Turf
with fresh local prawns in Sapporo tempura and Seared Filet of Beef,
served with zucchini and squash noodles and sweet Sriracha chili sauce.
Dessert was presented by Chef Dennis Moore of Flounder’s Chowder
House, and ended the evening with a scrumptious Bananas Foster.
photos & story by
Kristina Wright
Wes Schwerdtfeger & Zoe Brunner
VIP Pensacola at Hilton Pensacola Beach
Liz & Harry Hewson, Terri Preston
Taste of the Beach
VIP Dinner
November 2018 | 51
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10/29/18 1:10 PM