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 as 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 cost is $65 per person plus tax and gratuity. Seating is limited; reservations required. Be sure to make yours by calling Jackson's Steakhouse (850) 469-9898.

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