Private Parties Perfected
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Looking for the perfect spot for your holiday party? For more information, call Maria
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The First One's on Us
Home of the lunchtime power hour, your first martini is on the house.
Tuesday - Friday 11a.m. - 2 p.m. |
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For those of you who were not able to participate in our first class, Cooking with Herbs, we have posted the recipes that were discussed and presented by Chef Irv. Be sure to check back for updated class recipes.
www.goodgrits.com/recipes
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Jackson's Newsletter � August 2009 |
New this month at Jackson's! Prime Time Tuesdays and Wine Down Wednesdays
We are excited to roll out two new on-going weekly promotions beginning Tuesday, August 11th with Prime Time Tuesdays -16 oz. prime cuts of prime rib, all evening for $19.95 and starting Wednesday, August 12th , Wine Down Wednesdays featuring 1/2-price bottle of wines -- any wine, all night long.
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Table Talk with Maria Goldberg
Director of Marketing, Events & Public Relations
Saturday, August 15th will mark the culmination festivities of the 450th Anniversary of Pensacola, right outside Jackson's on Palafox Street. Celebrate Pensacola has put together a fantastic line- up of events including a Downtown Street Festival, special Spanish Tapas tastings from the Pensacola Celebrity Chefs --including GSRG's very own Chefs Irv Miller and Jim Shirley as well as an outdoor concert, entertainment and fireworks display. Tables are sure to fill up fast, so don't miss out on this great opportunity. For reservations, please give me a call (850) 217-2347, or call the restaurant, (850) 469-9898.
Upcoming August Events:
* Saturday, August 15: Celebrate Pensacola's 450th Birthday Celebration at Jackson's, 6 p.m.
* Wednesday, August 19: Save the Third for Chef Irv: Preparing Local Catch, 5 p.m.
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Q&A with Chef Irv Miller
Playing it Cool with Summertime Soups
In the heat of summer, chilled or summer soups are fun, refreshing and fantastic! Two of the most popular hail from Europe: French-style vichyssoise consisting of potatoes, leeks and rich cream, and a well-made gazpacho that everyone loves-the Spanish-style pur�e of tomatoes, bell peppers, cucumbers, celery, garlic, citrus, and olive oil. Both countries celebrate their regional vegetables during the warm-weather months.
I created a tasty, refreshing summertime soup recipe, Chilled Avocado Soup with Crabmeat Relish, to celebrate a more localized harvest of ingredients. The ingredients for the soup were selected with a specific idea in mind--to enjoy our abundance of blue crab, Florida avocado and bell peppers using fresh herbs and bold-flavor spices of the Southwest. My recipe for crab relish can be made hours in advance and kept chilled in the refrigerator. The avocado soup should be made just before serving to preserve the brilliant green color and velvety texture of the avocado, finishing the soup with the crab relish. I always recommend serving a summertime soup in an ice bowl or well-chilled soup bowl.
Click here for the recipe, Chilled Avocado Soup with Crabmeat Relish
For more recipes from the Great Southern Restaurant Group, please visit www.goodgrits.com/recipes.
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At Your Service with Steve Ooms, General Manager Service and Hospitality
While a close relationship exists between service and hospitality, there is a distinct difference between the two. Service is what servers provide to meet the expectations of our guests when they come to dine. Hospitality goes beyond the expectations; it means creating a pleasant dining experience with small gestures such as a kind greeting, welcoming old and new friends, remembering a returning guest's favorite drink, knowing exactly what was ordered, and anticipating what you, as the guest, needs next. It is paying close attention to detail, reading the guests and always making them feel comfortable, welcome, and important. This is our number-one goal here at Jackson's-to provide each and every guest great service along with a generous dose of hospitality. If there is anything we can do here at Jackson's to add to your dining experience, please, don't hesitate to give me a call at (850) 469-9898.
See what the Independent News has to say about one of our long-time servers, Patrick Jennings. Click Here.
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Thank you and we look forward to seeing you soon!
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