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In This Issue
Special Offers
Thanksgiving
Q&A with Chef Irv
At Your Service
Quick Links
Website
 
 Holiday Parties Perfected
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Looking for the perfect spot for your holiday party?  For more information, call Maria
            (850) 217-2347 or
click here for further details. 
Join Our Mailing List
Special Offers at Jackson's
(click each for more details)
 
Prime Time Tuesdays
16-oz. seasoned prime rib of beef, Steakhouse potato and seasonal vegetables $19.95

Wine Down Wednesdays
Select any bottle from our wine list at half price!

Bring Your Jackson to Jackson's
Two glasses of select house wine and your choice of any appetizer for $20
Cooking Class Recipes
 
Cooking with Herbs
 
For those of you who were not able to participate in our last class, Fall Holiday Ideas, we have posted the recipes that were discussed and presented by
Chef Irv.

Granny Smith Apple and Golden Raisin Chutney
 
Sweet Potato Hash with Scallions and Pecans
Thanksgiving at Jackson's
Jackson's Thanksgiving
  We will be open from 11:00 a.m. until 7:00 p.m., serving from our new Fall menu as well as offering a traditional Turkey Thanksgiving Dinner. Click here to view menu. To reserve your table, please call (850) 469-9898.
 
Jackson's Newsletter � November 2009

Table Talk with Maria Goldberg, Director of Marketing Public Relations and Special Events

Jackson's Introduces the New Fall Menu

Just in time for fall, Jackson's Steakhouse has introduced a new dinner menu for the season with distinctive yet classic twists on a number of dishes, including appetizers and entr�es.
 
With cooler weather approaching, it's time to cook comfort and soul-warming foods. This new fall menu reflects what Jackson's is all about--using the finest, freshest seasonal ingredients while introducing simply stated, memorable game dishes and exciting bold flavor combinations, along with Chef Miller's signature preparation of classic dishes.
 
For starters, try the Southern-style Beef 'n' Dumplings simmered in beef au jus and served with fresh thyme and tender winter vegetables. Then there is the reintroduction of a Southern classic, Fried Green Tomatoes with pickled Vidalia onion relish, butter sauce and candied pepper bacon. Another celebration of the season is included in the Seared Autumn-Style Foie Gras preparation served on a stack of sweet corn flan and balsamic-roasted butternut squash surrounded by preserved figs, white balsamic gastrique and toasted pepitas.
 
Some of the newest entr�e additions include Harissa- and Honey-Glazed Lamb Chops served with candied pistachios, golden raisin and Granny Smith apple chutney, goat cheese, whipped potatoes and grilled asparagus--and a fall favorite not to be forgotten, slow-braised Osso Buco. In addition to our superb steaks, we are also serving a 12-oz. Veal Rib Chop and two new selections of game dishes, the 14-oz. Bison Rib Eye and the Double-Cut Elk Rack Chop.
 
There is a little something for everyone--all sure to please! Be sure to stop in and try the latest offerings from this fall's new menu.

Upcoming Events for November

Wednesday, November 18: Save the Third for Chef Irv Cooking Class,
"Food Artistry," 5 p.m.

Friday, November 20:  Gallery Night, 5 p.m. - 9 p.m.

Thursday, November 26: Thanksgiving, Serving 12 p.m. - 6 p.m.

Q&A with Chef Irv Miller
Seasonal Holiday Tips

Just around the corner, holiday events include Thanksgiving, Christmas and Hanukkah.

For a fantastic appetizer, try saut�ing some fresh, cultivated wild mushrooms--oyster, shiitake and wood ear--with fine-diced shallots and Chef Irvgarlic and some heavy whipping cream. Let simmer until thickened, just about 10 minutes. Add some jumbo lump crabmeat, gently fold into mushroom mixture, and then season with salt and pepper. That's what I'm talking about! Now spoon the mixture over toasted French bread and top with a sprinkle of fresh chives or scallions. Simple, and yes, "a party in your mouth!"
 
Some new side dishes may include oven-roasted butternut squash drizzled with maple syrup and dotted with butter, sweet potato and pecan hash or Granny Smith apple and golden raisin chutney. Alternatives to turkey include split and partially boned quail, and whole duck and goose, available whole at the local grocery store. Try boneless duck breast, pheasant, and venison or elk rib chop, which can be mail-ordered through mapleleaf.com. For cervena game try cervena.com. Also provided by the mail order companies are tested, featured recipes. Make sure to seek them out. Perhaps prepare a very impressive standing rib roast to carve at the table. There are endless alternative dressings to get creative with, including skillet-baked foie gras dressing to traditional andouille and cornbread dressing. Remember, the sky is the limit! If you're planning on entertaining family or friends from out of town, keep in mind they may have never tasted our Gulf Coast seafood. So don't overlook the obvious: simply prepared grilled seafood. Shrimp, scallops, and the freshest of local fish can be a real holiday treat!
At Your Service with Barry Phillips and Steve Ooms, General Manager
Entertaining Ideas

The holidays are fast approaching, as are all the parties you'll be either going to or throwing yourself. Either way there will be plenty of good food, good friends, and good drink. If you're like us, you're always looking for something a little different, a little out of the ordinary to make an occasion memorable. Here are a few ideas to make your next gathering a festive occasion: an ice bowl and a great blood-orange punch to fill it with!
Ice bowls are easy and fantastic, making a bold statement at any Steak House Logoentertaining event. Punches, salads, cold seafood dishes, and dessert treats take on a whole new life when served in these easy-to-make, sure-to-impress cold works of art. Sliced fruits and vegetables, flowers, herbs, and candies are just a few items you can use to customize your bowls, depending on the occasion and what you serve.

Once the ice punch bowl is ready, a
simple blood-orange punch will be the perfect festive addition. The rich scarlet color of blood oranges combined with their characteristic flavors of tangy orange, raspberry, and lime make a light and refreshing addition to your holiday spread.
 
Click here and follow these simple guidelines for making ice bowls, as well as the blood-orange punch. Cheers!
Thank you and we look forward to seeing you soon!
 
Steak House Logo
Jackson's Steakhouse is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant
of the Fish House, Atlas Oyster House and The Deck Bar.

For more information on any of our restaurants, please visit www.goodgrits.com
 Jackson's Steakhouse is open for lunch Tuesday through Friday from 11 a.m. to 2 p.m. 
Cocktail service begins at 5 p.m. with dinner at 5:30 p.m. Tuesday through Saturday. 

400 South Palafox Street Downtown, Pensacola   I    (850) 469-9898   I   
www.jacksonsrestaurant.com