Holiday Parties Perfected
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Looking for the perfect spot for your holiday party? For more information, call Maria
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Gallery Night at Jackson's
Featuring the work of local artist Evan Levin in the Governor's Room. Friday, September 18
5:00 - 9:00 p.m. |
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Cooking Class Recipes
For those of you who were not able to participate in our second class, Preparing Local Catch, we have posted the recipes that were discussed and presented by Chef Irv.
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Jackson's Newsletter � September 2009 |
Table Talk with Maria Goldberg
Director of Marketing, Events & Public Relations
For those of you who haven't heard the latest, Jackson's Steakhouse has introduced two new ongoing specials: Prime Time Tuesdays and Wine Down Wednesdays.
Each Tuesday we will feature a new dinner special, Prime Time Tuesdays. Chef Irv Miller will present a hand-selected, slow-roasted herb- and spice-rubbed 16-ounce President's cut of boneless prime rib of beef with a Steakhouse baked potato and seasonal vegetables for $19.95. In addition, we will offer the 14-ounce Governor's cut for $17.95.
On Wine Down Wednesdays you can get extraordinary wines at extraordinary prices. This is the perfect opportunity to expand your wine horizon and taste some of the world's finest wines, not to mention a great way to celebrate the middle of the week at a bargain price. The wines from our full wine list, which has recently received the 2009 Award of Excellence from Wine Spectator Magazine, will be available for purchase at 50 percent off menu prices. From a bottle of Mo�t & Chandon White Star to a Turnbull Cabernet, there is something for every palate. To view our extensive list, please visit our website, www.jacksonsrestaurant.com.
Upcoming Events for September
Save the Third for Chef Irv: Steaks: Rubs and Marinades, Wednesday, September 16, 5:00 p.m. - 6:30 p.m.
Gallery Night: Featuring the work of Evan Levin, Friday, September 18, 5:00 p.m. - 9:00 p.m.
An Evening of Jazz: New York recording artist Gary Fields, Friday, September 25th - call me at (850) 217-2347 for details. In the meantime, please visit his site, www.garyfieldsmusic.com.
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Q&A with Chef Irv Miller
Put the Sizzle in Your Steak
It's September, which means Labor Day weekend and a break from the hot August nights. Now is the perfect time of the year to really take advantage of outdoor grilling. One of the most important things when it comes to grilling is selecting the perfect cut. As you fire up the grill, keep in mind these tips for grilling a perfect steak.
Some of the best beef cuts for grilling are beef tenderloin, New York strip, Delmonico (rib eye), and T-bone which are my top four picks.
When selecting a steak, look for abundant marbling. If the meat is completely red and there are no visible white specks, chances are you are looking at a lesser-quality grade. Careful buying that huge, bright red, thick slab of top round or chuck steak. They are inexpensive because they are roasting meats and braising meats, not grilling meats. They will be tough no matter how good the marinade. Straight up, I prefer a rib eye to all the other cuts because I like the flavor the fat imparts.
Here at Jackson's Steakhouse, beef cuts are wet aged for 21 days. During the aging process, enzymes begin to break down the protein and the texture becomes quite tender as the meat acquires a distinct buttery flavor. An excellent wet-aged steak requires no marinade--only oil, salt, and pepper when grilling. One of the menu highlights currently available is the "Old Hickory Cut," a 10-ounce rib-eye steak cooked over open flames and topped with green peppercorn sauce. Be sure to take advantage of this one!
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At Your Service with Steve Ooms, General Manager
Cocktail Corner
I would like to reintroduce an old favorite, the Old Fashioned. Although touted to be the original cocktail, through time and many different versions it has morphed into a drink that is watered down, muted, and simply put, similar in taste to swamp water, which explains the decline of a cocktail once so popular that a glass was named after it. Here at Jackson's we like to do things the old-fashioned way, so let me guide you through the cocktail's history, followed by a recipe for one of the best drinks in town.
The drink was originally called a "whiskey cocktail, old fashioned," meaning a drink made with whiskey using the old-fashioned method of mixing it with sugar, bitters, lemon, and water. The name was eventually shortened to Old Fashioned. First introduced in the late 1800s, it is debated exactly when, where, and who created it. Some say a bartender at the Pendennis Club, a gentleman's club in Louisville, Kentucky, was the inventor, but historical research finds evidence that the term "Old Fashioned" was used for a bourbon whiskey cocktail a year before the Pendennis Club opened, although the original recipe was never recorded. During prohibition, different ingredients were added to the drink to mask the flavor of poor quality whiskey, such as lime, orange, maraschino cherries, and soda water. In today's market there are so many high quality spirits that there is no need to smother their flavors. Enough history, let's get drinkin'. Click here for our Old Fashioned recipe. Be sure to try one out next time you are in! |
Thank you and we look forward to seeing you soon!
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