Private Parties Perfected |
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Looking for the perfect spot for your special event? For more information, call Maria
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Two glasses of select house wine and your choice of any appetizer for $20 |
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Cooking Classes 2010
Two classes each month; 5:00 p.m and 7:30 p.m.
January 20: Hot and Spicy February 24: Coastal Southern CuisineMarch 17: Sauces
April 21: Appetizers
May 19: Mediterranean Cuisine
June 16: SteaksClick here for detailed class descriptions. Email [email protected]
to make your reservation.
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Valentine's Day
Just around the corner! In honor of this special day, we will be open Sunday, February 14th, at 5:00 p.m. for dinner service. We will be offering our Fall/Winter dinner menu as well as a special sweetheart feature. Be sure to make your reservations now as seating is limited. Please, give us a call at the restaurant, (850) 469-9898.
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Jackson's Newsletter � January 2010
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Table Talk with Maria Goldberg, Director of Marketing Public Relations and Special Events
Back by Popular Demand: An Evening of Jazz with Gary Fields
Last September, we had the pleasure of hosting Gary Fields for the first time. It was a spectacular evening, received with rave reviews. Since that performance, we have had a number of requests to bring him back, so we will feature an evening of jazz with New York recording artist Gary Fields on Saturday, January 30, 2010.
Fields, an American jazz-pop singer, has performed in numerous venues and cities across the United States, most recently in New York City for the New Year's Eve 2010 Gala with Joe Battaglia & The New York Big Band at The Edison Ballroom in the heart of Times Square. "I love Bobby Darin and that velvetly tone that defined Mel Torme...Tony Bennett has that raw power and understated delivery...and naturally, I absorb anything and everything I can from Frank Sinatra," says Fields.
Fields will present a number of classical arrangements and will offer new takes on others, making this a popular show for music lovers of all generations. It will be a great evening -- one that should not be missed!
Reservations for the evening are $75 per person, which includes a fixed-price three-course meal prepared by Chef Miller as well as a ticket for the performance. Seating is limited. Reservations will be taken for two seatings, 6 p.m. and 9 p.m., and can be made by calling (850) 469-9898. For more information, please visit www.jacksonsrestaurant com and www.garyfieldsmusic.com. |
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Q&A with Chef Irv Miller
Start the New Year with a Little Spice
Discover spicy cooking! Let the chili pepper show you how it is possible to expand your passion for fiery foods. The love of the chili pepper that we have come to recognize as Capsicum frutescens has made it a rock star in the culinary world.
The first chilies were domesticated thousands of years ago in South America and Central America. Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and christened the fiery chili varieties "peppers" because of their similarity in taste (though not in appearance) of the Old World black peppers. At the time, black pepper was the hottest spice in the world. Thus the confusion began. The black peppercorns, Piper nigrum, that we put in our peppermills is not a pepper at all. It's a berry.
Columbus, through his travels, began the spread of chili pepper seeds from Central and South America to Europe. History claims, strictly for its importance in the culinary world, that the chili pepper is recognized to have changed the world more than any other class of food. It was the chili pepper, in part, that added to a large economic impact throughout the world by critically wounding the profitable spice trade that had lasted for hundreds of years.
Today chilies are grown -- and appear in ethnic cuisines -- throughout the world. It's of no surprise to me that the majority of the world's crop is grown in Mexico and New Mexico. I enjoy a more subtle use of the chili, particularly directing its purpose -- enhancing dimensions of flavor in a dish. Perhaps a little red curry in a cream sauce reduction, or a little harissa combined with honey over lamb, with goat cheese to soothe the palate.
To get you started, click here for Seared Scallops with Red Curry Pan Sauce. Let's start the New Year with a burst of flavor and some palate fireworks with hot and spicy foods!
And don't forget, our first cooking class of the new year, "Hot and Spicy," will be Wednesday, January 20. To sign up for the class, give Maria a call, (850) 217-2347.
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At Your Service with Steve Ooms, General Manager
Entertaining Ideas
I recently attended a party where yours truly was the guest
of honor (I was celebrating the seventh anniversary of my thirty-fifth
birthday) and a very good friend presented me with a bottle of Marietta Cellars
Angeli Cuv�e. For those of you that know this wine you understand what a great
gift this is. For those of you that don't, let me tell you about it. It's best
described as a party in your mouth. The moment this luxurious juice passes your
lips it fills every corner of your mouth with flavors of spicy raspberry, black
cherry, and blueberry. Angeli Cuv�e, a blend of Zinfandel, Petite Sirah, and
Carignane, is a dense wine with predominate flavors heavy on the raspberry
spectrum. It's been said that if it were any denser it would be a solid.
Due to its very reasonable retail price of $30-$35 a bottle
it can be a difficult wine to find. Of course, it is available here at
Jackson's and can also be found at some of our local wine stores. As for food pairing, forget about it!
Don't let anything come between you and your Angeli Cuv�e. |
Check It Out -- Jackson's is in the News!
Jackson's has been featured in the Fall/Winter 2009 issue of Gulf Coast Wine and Dine, a publication that features great dining along the coasts of Louisiana all the way to the Panhandle of Florida. The article, "Prime Dining," highlights five of the best steak houses along the Gulf Coast, including our very own Jackson's Steakhouse. To read the article, click here.
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On behalf of us all here at Jackson's, we wish you a wonderful 2010. Thank you and we look forward to seeing you soon!
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