Header
In This Issue
Special Offers
Holiday Hours
Q&A with Chef Irv
At Your Service
Our Blog is Born
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, Chef Artistry, we have posted the recipes that were discussed and presented by
Chef Irv.
 
Avocado Shrimp Salad
 
 Roasted Portobello and Fresh Mozzarella Stack
 
Duck Salad with Papaya, Candied Pecans, and Raspberry Vinaigrette
 
Twisted Braised Beef Brisket
 
Apple Empanadas

Holiday Hours at Jackson's

SPECIAL DECEMBER HOURS

We will be open for both lunch and dinner service on Monday the 7th, 14th and 21st of December

HOLIDAY HOURS

Christmas Eve
 Lunch 11 a.m - 2 p.m.
Dinner 5:30 p.m. - 10 p.m.

Christmas Day
Dinner 5:30 - 10 p.m.

New Year's Eve
Lunch 11 a.m. - 2 p.m.

Dinner 5:00 p.m. - 10 p.m. in the Governor's Room

6 p.m. New Year's Package in the President's Room

9 p.m. Downtown Countdown Package in the President Room

New Year's Day
Dinner 5:30 p.m. - 10 p.m
 
Jackson's Newsletter � December 2009
Gift CertificateLooking for the perfect holiday gift? 

A gift card from Jackson's is a wonderful present for any occasion. Our gift cards are currently available in any cash denomination you select.  Simply click here or call the restaurant (850) 469-9898 and place your order today.

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

Cooking Classes with Chef Irv Miller
 
Due to overwhelming response, we will be doubling our cooking classes in 2010 January through June. Steak House Logo
 
Join Chef Irv Miller of Jackson's Steakhouse once again as he leads a second series of cooking classes, which cover everything from shopping to preparation to presentation. Classes are held one evening a month with two classes each evening, the first from 5:00 p.m. to 6:30 p.m., and the s
econd from 7:30 p.m. to 9:00 p.m. Each class costs $40 per person, which covers the cooking demonstration, recipe tasting, wine pairing, and a take-home recipe booklet so you can try your hand at Miller's recipes in the comfort of your own home. Please click here for dates and detailed description of each class. Advanced reservations are required, so be sure to make yours by e-mailing me, [email protected], or giving me a call at (850) 217-2347. Reservations can also be made by calling the restaurant at (850) 469-9898.
 
Celebrate New Year's Eve with us at Jackson's!
 
NYEJackson's, located in the heart of downtown on Plaza Ferdinand, is once again preparing for the city's signature event celebrating the New Year, the Pensacola Pelican Drop 2009. The Downtown Countdown  drop site is adjacent to the plaza, making Jackson's the smart place to be on New Year's Eve!
 
We will be offering two seatings in the President's Room, 6 and 9 p.m. Both seatings will feature the culinary creations of Chef Irv Miller with a fixed-price, three-course menu, bottomless champagne, and a performance by the Kitt Lough Trio featuring Dave Shelander on keyboards and Steve Gilmore on base. Favors and complimentary valet services are included in each of the seatings at $125 per person.
 
In addition to the two New Year's Eve dinner seatings, we will also be offering dinner reservations in the Governor's Room with service from our new fall menu beginning at 5 p.m.
 
To top your evening off, once the Pelican has dropped, stop by Jackson's and enjoy a final set of music from the Kitt Lough Trio and complimentary Hoppin' John for all.
 
Whether you join us prior to a symphony performance, on your way to a festive celebration, for the Downtown Countdown, or afterwards for a drink, Jackson's has a table for you! Please call (850) 469-9898 or email [email protected] to reserve your place at Jackson's for the most exciting night of the year, New Year's Eve 2009.

Q&A with Chef Irv Miller
Ring in the New Year with a Serving of Hoppin' John
 
Gulf coast southerners have many reasons to be thankful -- health, family, friends, great foods, sunshine and moderate temperatures, emerald green waters, and white sand beaches for starters. It's of no surprise to me that all southerners celebrate this longtime tradition of making Hoppin' John and serving it at midnight on New Year's Eve. Chef Irv
 
Southern sayings include "Eat poor that day, eat rich all year long." Another believes "A dime should be placed in the black-eyed peas just before serving. And whoever finds the coin in his or her portion will have good luck throughout the year (careful, don't eat the dime)." I particularly like "Rice for riches and peas for peace." No matter what your favorite take is, Hoppin' John is a southern tradition, and with a little prayer, it may bring you some extra good luck.

Be sure to join us at Jackson's for New Year's Eve. At the stroke of midnight, we will be passing out Hoppin' John for all.  Happy New Year!
At Your Service with Steve Ooms, General Manager
Entertaining Ideas
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Nothing exemplifies the holidays more than a bottle of bubbly. Whether you choose champagne or sparkling wine (the difference is where it's made), the simple "pop" of the bottle instantly fills the room with smiles, laughter, and lifelong memories. With so many to choose from, you'll be sure to find one for any taste and budget. Here are two of my favorites:
 
Piper Heidsieck Cuv�e Brut is a well-balanced champagne with fresh and lively aromas of citrus fruits and spring flowers. Its signature red label makes it a snap to find on the shelf. Retailing for $40-$45 a bottle, it is a great champagne for a small get-together. Try pairing it with baked Brie topped with roasted walnuts and caramel sauce.
 
Throwing a large party with a lot of toasts to be made? Try Domaine Chandon Brut. Nicely priced at $20-$25, it is a blend of four varieties of red and white grapes, giving this sparkling wine a lot of body and depth with subtle notes of toast and plum. Take it up a notch and serve your guests a Champagne Cocktail (a.k.a. Sparkling Wine Cocktail). This classic cocktail has been a sophisticated choice for ladies since the turn of the century.

Enjoy the Holidays. After all, they only come once a year. Thank Goodness!

Check It Out!
We here at the Great Southern Restaurant Group have launched our blog!  Each week, we will feature happenings, recipes and events as well as a special focus on the local community.  Be sure to check it out by visiting our homepage, www.goodgrits.com and click on the link or go directly to http://blog.goodgrits.com.  Your comments and feedback are greatly appreciated!
On behalf of us all here at Jackson's, we wish you a wonderful holiday season. Thank you and we look forward to seeing you soon!
 
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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