|
Holiday Parties Perfected
|
|
|
Looking for the perfect spot for your holiday party? For more information, call Maria
|
Special Offers at Jackson's
Prime Time Tuesdays
Two glasses of select house wine and your choice of any appetizer for $20
|
|
|
Cooking Class Recipes
For those of you who were not able to participate in our last class, Steaks, Rubs and Marinades, we have posted the recipes that were discussed and presented by
Chef Irv.
Dragon Marinade
|
Thanksgiving at Jackson's
|
 |
|
We will be open from Noon until 6:00 p.m., serving from our new Fall menu as well as offering a traditional Turkey Thanksgiving Dinner. To reserve your table, please call (850) 469-9898.
| |
|
| Jackson's Newsletter · October 2009 |
|
Table Talk with Maria Goldberg
Director of Marketing, Events & Public Relations
Every Night Is a Special Occasion
Special
occasions make life worth living and should not be skipped, but
celebrated! We are thrilled when our guests choose to spend their
special event with us. Whether it's a birthday, anniversary, a college
graduation--or maybe a good friend is in town and you just feel like
going all out for an evening of fine food and a warm ambiance--Jackson's is here for you.
At Jackson's we are proud to be known
as the special-occasion place. We take great strides to provide an
inviting mix of food, service and atmosphere that makes our restaurant perfect for such celebrations.
If there is anything we
can do to add to your special evening, please,
don't hesitate to give us a call at (850) 469-9898.
Upcoming Events for October
Friday, October 2nd: New Fall Menu Debut
Wednesday, October 21st: Save the Third for Chef Irv Cooking Class, Fall Holiday Ideas, 5 p.m.
Don't forget, each week Jackson's feature two great specials; Prime Time Tuesdays and Wine Down Wednesdays!
|
|
Q&A with Chef Irv Miller
Bringing
Back Comfort Foods
When customers ask how often I change the menu at
Jackson's, my response is the same it's been for three decades living along the
coast, "twice a year." One of the great things about planting our feet here in
Pensacola is not only the emerald waters and white sand, but also the moderate
seasonal changes. Along Florida's upper Gulf Coast, we really only have a cool
to cold fall and winter, and a warm to hot spring and summer. So it makes
perfect sense to change the menu twice a year. With cooler weather approaching,
it's time to reintroduce foods that warm the soul and stick to your ribs.
Soups, roasted and braised meats, slightly heavier sauces, game, butternut
squash and pumpkin are all back! As the menus continue to change, I still find
myself remaining loyal to the foods of the great American South and fascinated
with the basic European cooking techniques that continue to stand the test of
time.
Braising, for example, is a great way to enjoy some of the
heartier
and  coincidentally less expensive cuts of meat like beef chuck and
shoulder and brisket, which make wonderful pot roasts. Lamb shanks and veal
osso buco also take front row! The process for braising always includes lightly
dusting the cut of meat with seasoned flour, then searing in hot oil to
caramelize and seal in the juices. Whatever recipe you choose, you can count on
adding an array of fresh vegetables such as onions, carrots, celery, tomato,
garlic, leeks, and potatoes, to name a few. Don't forget the wine and
aromatics, fresh or dried herbs, spices, and stock or broth. We look forward to
celebrating our wonderful heart-warming comfort foods, Jackson's style! |
At Your Service with Steve Ooms, General Manager
Cocktail Corner
 Looking for something new? Try something old. One of the most ancient of liqueurs is making a comeback: Bénédictine.
In 1510, at the Benedictine Abbey of Fécamp in Normandy, a monk, Dom Bernardo Vincelli, developed a recipe for an aromatic elixir. It was produced at the abbey until the recipe was lost during the abbey's devastation at the time of the French Revolution. In 1863, Alexandre le Grand discovered the recipe and began production under the trade name "Bénédictine." The company he founded continues to produce the liqueur today.
The recipe is a closely guarded secret, ostensibly known to only three people at any given time. So many people have tried (and failed) to reproduce it that the company maintains on its grounds a "Hall of Counterfeits" displaying bottles of the failed attempts.
My first encounter with the elixir was on a recent trip to New Orleans at the Hotel Monteleone. While sitting at the carousel bar I was introduced to the Vieux Carré, a favorite drink of Tennessee Williams. Not being a whiskey drinker (I prefer gin, or vodka as a backup), my plan was to taste a sip and pass the drink along to my friends for them to finish. But after the first sip I decided the drink was all mine. It was slightly sweet with hints of cinnamon and honeysuckle from the Bénédictine. It begged for another sip...and then another. Upon my return to Pensacola, I was excited to bring my experience back to Jackson's with me and share this wonderfully warm and comforting cocktail with everyone. Believe me, if I like it I know you will also. Click here for the recipe and enjoy!
|
Thank you and we look forward to seeing you soon!
 | |
|
|
|
