Taste of the Beach VIP Dinner
Friday, Sept. 15th
Taste of the Beach VIP Dinner
$75 per ticket / Cash Bar
The VIP Dinner will again be held at the Hilton Pensacola Beach Hotel this year starting at 6 p.m. As guests arrive, they will be able to stroll around the room and sample specially-created hors d’oeuvres created by five Pensacola Beach restaurants:
• H20 – Hilton Pensacola Beach
• Flounder’s Chowder House
• Crabs We Got ‘Em
• Hemingway’s Island Grill
• Peg Leg Pete’s
At 7 p.m. guests will take their seats as the formal dinner and on-stage cooking demonstration will begin. Presented by five Pensacola Beach chefs, the dinner includes:
- Course 1: Exec. Chef Jere Doyle, Crab’s We Got ‘Em: She Crab Soup
- Course 2: Exec. Chef John Smith, Hemingway’s Island Grill: Blackened Shrimp Caprese Salad
- Course 3: Exec. Chef Dennis Moore, Flounder’s Chowder House: Gulf Snapper stuffed w/ shrimp and roasted eggplant, topped w/ a charred tomato burre blanc and crispy capers
- Course 4: Exec. Chef Dan Dunn, H20 – Hilton Pensacola Beach: Shrimp & Grits
- Course 5: Exec. Chef Jeffrey Newbill, Peg Leg Pete’s: Bread Pudding
Each course will be paired with a wine tasting and a short wine presentation will accompany each chef’s cooking demonstration.
Chef John Smith
Hemingway’s Island Grill
Chef John Smith started his culinary career in 1982 with Global Catering. He became an executive chef in 1984. He moved to Pensacola in 1991 where he began working with some of the top restaurants in Pensacola. He became Executive Chef of at Hemingway’s in 2009.
Chef Jere Doyle
Crab’s We Got ‘Em
Jeremiah has spent most of his adult life working in restaurant kitchens. For the last 14 years he has worked at McGuire’s Management Group with stints at Flounders, McGuire’s, and currently at Crab’s. Jeremiah calls Perdido area home, having lived here for over ten years.
Chef Dan Dunn
H2O Grill – Hilton Pensacola Beach
Chef Dan Dunn, known locally as “Dano,” has been a celebrated chef in Pensacola for more than 20 years. Dan’s drive to excel has led him to his current position as executive chef of the Hilton Pensacola Beach Gulf Front. His hybrid style and taste of fresh, local ingredients are an exciting contribution to in-house restaurant H2O.
Chef Dennis Moore
Flounder’s Chowder House
Dennis Moore is currently the Executive Chef at Flounder’s Chowder House. Chef Moore’s culinary training came from Johnson and Wales, and most of his experience and influences extend from his time in New Orleans at Commander’s Palace and Irene’s Cuisine. Chef Moore’s favorite cuisines are classic French and Mediterranean.
Chef Jeffrey Newbill
Peg Leg Pete’s
Chef Jeff Newbill has been in the food industry for twenty years. He’s honed his culinary skills over the two decades of his career, having worked at McGuire’s and The Fish House. He is the one of the chefs and kitchen manager at PegLeg Pete’s. Although his recipes feature local seafood and pirate fare, his personal favorite cuisines are TexMex and Asian.