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CANCELED: Ship to Shore VIP Pairing Experience - Saturday

Due to concerning weather we will be canceling our “Ship to Shore” VIP event this evening. If you’ve purchased a ticket we will be reimbursing you. Come out and join us while the sun is shining. 

“Ship to Shore” VIP Pairing Experience is a culinary celebration of land and sea. Guests will begin with a Welcome Reception at the VIP Hospitality Tent, then board and tour each of the 4 Tall Ship Vessels while sampling exclusive food and drink pairings representing distinct flavors from each of the ship’s registered port. “Elyssa” Texas, “Oliver Hazard Perry” Rhode Island, “Oosterschelde” Netherlands, “Picton Castle” Cook Islands. The Welcome Reception is from 6:30 p.m. - 7:30 p.m., followed by the onboard pairing experience from 7:30 p.m.-9:30 p.m., and finish with fireworks at night. This exclusive VIP event is only offered to 200 guests, media, and Tall Ship dignitaries. You are cordially invited to participate in this very special event celebrating Pensacola’s Maritime Heritage with Tall Ships Pensacola’s inaugural festival.

Saturday Menu

  • Gregg McCarthy – The Grand Marlin, Oliver Hazard Perry (Rhode Island)
    Portuguese Caldo Gallego with Rhode Island lobster clam "stuffies."
    Drink Pairing: Rhode Island Red (Cammerena Tequila)
  • Dan Dunn – H2O Hilton Pensacola Beach, Elissa (Galveston, TX)
    BBQ Bacon Wrapped Shrimp stuffed with Gouda Cheese and Jalapenos – drizzled with BBQ Sauce BBQ Brisket
    Drink Pairing: Low Country Lemonade (Buffalo Trace Bourbon)
  • Jerry Mistretta – Jerry’s Bistreaux Catering, Picton Castle (Cook Islands)
    Drink Pairing: Blue Chair Bay “Island Girl” (Blue Chair Bay Coconut Rum)
  • Oosterschelde Exec Chef – (Netherlands)
    Drink Pairing: “Gin Rickey” &  “Belgian 75” (New Amsterdam Gin, LaMarca Prosecco)
  • Pete & Pearls: Oysters and Scotch
    Signature Oysters
    Glinfiddich Scotch

Saturday, April 14th: Entry and wristband pick up at the VIP entrance gate (Plaza de Luna, South Palafox St); show your printed tickets or tickets on your smartphone, tickets will be scanned and exchanged for "Ship to Shore" wristbands. Ship to Shore ticket holders must pick up wristbands at the VIP entrance. Once you have your wristband, you will have re-entry access at both festival admission gates.

10 a.m. - 10 p.m. : Festival Access with Ship to Shore wristbands; Once you have your wristbands, you may access the Festival grounds through either entry; Plaza de Luna or South Jefferson St. Your passes give you access to the festival grounds throughout the day, so you may come early to enjoy daytime activities, as well as your evening event. You will have entrance to the VIP Hospitality Tent from 6:30 p.m.-10 p.m. 

6:30 p.m. - 7:30 p.m.: Welcome Reception in the VIP Hospitality Tent at Plaza de Luna. Please pick up your event program and enjoy complimentary cocktails. 

7:30 p.m. - 9:30 p.m.: Private touring and On-board Pairing Experience on each of the four Tall Ships. 

  • 21 years and older event
  • Attire: Upscale casual

Evening fireworks will take place during the latter part of the event. 

Buy Tickets

About the Chefs
 

Chef Gregg McCarthy: Grand Marlin

GreggWith a lifelong passion for creating great tasting food Chef Gregg, a graduate of the Culinary Institute of America sees the seafood offerings of the Gulf Coast as an opportunity and a challenge. The opportunity is to take the finest, freshest seafood the ocean’s waters have to offer. The challenge is to use his culinary skills to create innovative and tantalizing dishes. Chef Gregg is more than up to the challenge. With a distinguished career that includes cooking at the Old Ebbitt Grill in Washington D.C. and The Hotel Crescent Court in Dallas, Chef Gregg was also sous chef at the Buckhead Diner in Atlanta. Winner of numerous awards and featured on PBS’s Great Chefs series, Chef Gregg has also been a guest chef at prestigious James Beard House. Before coming to the Grand Marlin, Chef Gregg was Corporate Executive Chef at Atlanta’s Ray’s Restaurants, including Ray’s on the River, Ray’s Killer Creek and Ray’s In the City.

Chef Dan Dunn: Hilton Pensacola Beach Gulf Front 

Chef Dan Dunn

Chef Dan Dunn, known locally as "Dano," has been a celebrated chef in Pensacola for more than 20 years. Pensacola natives have followed his career since its humble beginnings in the award-winning Jubilee restaurant on Pensacola Beach. Dan's passion and creativity combined with his drive and incredible work ethic quickly moved him up through the ranks to sous chef and then executive chef.

Deciding to refine his skills and broaden his culinary horizons he attended the Western Culinary Institute in Portland, Oregon where he graduated with honors and interned for well-established gems.

Dan’s drive to learn more eventually led him to his current position as executive chef of the Hilton Pensacola Beach Gulf Front. His hybrid style and use of fresh, local ingredients are an exciting contribution to in-house restaurant H2O, Latitudes Bar and Grill and the Hilton’s extensive private events and weddings.

Chef is very active in the community and has cooked numerous dinners at the James Beard House with other local chefs to promote Pensacola.

In 2017, he was awarded Chef of the Year with Florida Restaurant and Lodging Association.

Jerry Mistretta: Jerry’s Bistreaux Catering

JerryHometown:  Baton Rouge, La.
Moved to Pensacola, Fl. in January of 1985.
Former Owner/Chef at Jerry's Cajun Cafe & Catering. 
After cooking all of his life, his dream came true when he opened his original location at the corner of 9th Ave. & Creighton Rd. in August of 1993. Then, after 5 years, built his new location on 9th Ave. in a beautiful Cajun style, cypress structure, in November of 1998. He was awarded the Small Business of the Year, in 2001.  
 
Jerry’s was a Pensacola icon for almost 20 years & endured hurricanes, oil spills and even a fire in 2007. The fire caused him to close for seven months for the rebuild. Jerry reluctantly ceased operation in June of 2012. Jerry then started “Jerry’s Bistreaux Catering” in 2013 in order to concentrate on the huge catering market here in Pensacola.

Jerry’s Bistreaux Catering is offering full service, set-up/drop-off, delivery & more.

Richard Bosch: OOSTERSCHELDE Chef

Dutch flag

Peat & Pearls: Oysters and Scotch 

Peat and PearlsIf you press your ear to a seashell, you can hear the sound of the ocean echo back. Seabirds sing, shells whisper, and oysters tell stories.

The flavor of an oyster, like that of a good Scotch, is affected by its environment and can tell you much about its home - if you're willing to listen.  We wanted to celebrate home-grown Sea-Farmers, their delicious oysters and the way of life they represent, and we couldn't think of any better way to do it than by throwing a good, ol'-fashioned oyster roast. What goes better with oysters than Scotch? We couldn't think of anything, either.