Sip. Savor. Surf.

Pensacola Beach // September 15-16, 2017

Taste of the Beach VIP Dinner


Friday, Sept. 15th

Taste of the Beach VIP Dinner
$75 per ticket / Cash Bar


Eventbrite - VIP Dinner 2017  OR  Eventbrite - VIP Dinner / Chef Sampling / Beer Tasting


The VIP Dinner will again be held at the Hilton Pensacola Beach Hotel this year. 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 Gril
• 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:

• 1st course: Soup – presented by Chef Jere Doyle of Crabs We Got ‘Em
• 2nd course: Salad – presented by Chef John Smith of Hemingway’s Island Grill
• 3rd course: Stuffed Snapper – presented by Chef Dennis Moore of Flounder’s Chowder House
• 4th course: Shrimp dish – presented by Chef Dan Dunn of H20 Hilton Pensacola Beach
• Dessert: Bread Pudding – presented by Chef Jeff Newbill of Peg Leg Pete’s

Each course will be paired with a wine tasting and a short wine presentation will accompany each chef’s cooking demonstration.


john_smith_2Chef 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.


jere_doyle_2Chef Jere Doyle

Crabs 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.


dan_dunn_2Chef 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.


dennis_moore_2Chef Dennis Moore

Dennis Moore is currently the Executive Chef at Flounder’s. 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.


Jeffrey NewbillChef Jeffrey Newbill

Peg Let Pete’s