G&G Party Pics

Seafood Rodeo

In partnership with Visit Pensacola, Garden & Gun hosted a half day of offshore fishing and a Gulf-to-table dining experience at Union Public House in downtown Pensacola. Guests indulged in a multicourse seafood dinner prepared by three Pensacola-based chefs: Blake Rushing of Union Public House, Gus Silivos of Agapi Bistro + Garden, and Irv Miller of Jackson’s Steakhouse. The menu was complemented by wine pairings and Blade and Bow Kentucky Straight Bourbon Whiskey cocktails.

 

Special thanks to:
Visit Pensacola
Blade and Bow Kentucky Straight Bourbon Whiskey

View as Slideshow

Guests return from fishing.

Guests return from fishing.

Photo: Carlos Bown

Christian and Amanda Klouda.

Christian and Amanda Klouda.

Photo: Carlos Bown

Guests with the catch of the day.

Guests with the catch of the day.

Photo: Carlos Bown

The Blade and Bow Kentucky Straight Bourbon Whiskey field bar with the evening’s specialty cocktails: Espresso Martini, Garden Old-Fashioned, and Whiskey Collins.

The Blade and Bow Kentucky Straight Bourbon Whiskey field bar with the evening’s specialty cocktails: Espresso Martini, Garden Old-Fashioned, and Whiskey Collins.

Photo: Carlos Bown

Leslie Perino, EW Bullock’s COO, and Nicole Stacey, Visit Pensacola’s vice president of destination development.

Leslie Perino, EW Bullock’s COO, and Nicole Stacey, Visit Pensacola’s vice president of destination development.

Photo: Carlos Bown

Nicklaus and Sid Williams-Heath.

Nicklaus and Sid Williams-Heath.

Photo: Carlos Bown

Max and Meagan Rowe, Stephana Campbell.

Max and Meagan Rowe, Stephana Campbell.

Photo: Carlos Bown

Terry and Amanda Branch.

Terry and Amanda Branch.

Photo: Carlos Bown

Chefs Gus Silivos, Blake Rushing, and Irv Miller.

Chefs Gus Silivos, Blake Rushing, and Irv Miller.

Photo: Carlos Bown

Tasso spice-seared Gulf Coast Lionfish prepared by chef Miller.

Tasso spice-seared Gulf Coast Lionfish prepared by chef Miller.

Photo: Carlos Bown

Seared scamp, cherry tomato and caper relish, shaved brussels sprouts, and baby kale prepared by chef Silivos. 

Seared scamp, cherry tomato and caper relish, shaved brussels sprouts, and baby kale prepared by chef Silivos. 

Photo: Carlos Bown

Red snapper and royal red shrimp croquette prepared by chef Rushing.

Red snapper and royal red shrimp croquette prepared by chef Rushing.

Photo: Carlos Bown

Bushwhacker bavarois for dessert.

Bushwhacker bavarois for dessert.

Photo: Carlos Bown