The first one is on us....
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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 with
Chef Irv Miller
For those of you who were not able to participate in our February class, Coastal Southern Cuisine, we have posted the recipes that were discussed and presented by Chef Irv.
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Jackson's Newsletter · March 2010
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 Table Talk with Maria Goldberg
Marketing, Events and Public Relations
Jackson's Steakhouse is Going Green for St. Patrick's Day Wednesday, March 17th
In addition, every Wednesday is Wine Down Wednesday at Jackson's, with all bottles of wine fifty percent off. In honor of St. Patrick's Day, we will also offer a twist on the special; Wine Down Wednesday - Irish Style, with Bushmills and Jameson cocktails as well as Guinness beers all at fifty percent off.
Reservations are being taken at this time. Be sure to give us a call at (850) 469-9898 to reserve your table for this festive celebration. |
 Dinner and an Aria, Thursday, March 25th
For the second consecutive year, Jackson's is proud to partner once again with the Pensacola Opera to present "Dinner and an Aria" on Thursday, March 25, 2010.
The Pensacola Opera's Artists in Residence program, now in its sixth season, continues to provide training and performance experience for young opera professionals. In residence here in Pensacola, from January through May, these artists perform roles on the main stage, cover principal roles, sing for numerous educational and community outreach programs - and perform at Jackson's! This is a wonderful opportunity that offers opera newcomers and enthusiasts alike to have an up-close, personal performance by some remarkable young opera singers.
We will have two seatings; 5:00 p.m. and 7:30 p.m. In addition to our full dinner menu, which will be available for the evening, Chef Miller has prepared a special-feature entrée: veal saltimbocca topped with jumbo lump crabmeat and served with Madeira-glazed mushrooms and broccolini. The featured artists will perform classics from the operatic, musical theatre and jazz standard repertoire.
This is a limited-seating event (which was a sell-out crowd last year). Opera is a great party - a visual and emotional spectacle that electrifies all the senses - so to reserve your table, please call Jackson's Steakhouse, (850) 469-9898. |
 Dietitian in the Kitchen: Special Cooking Class and Demonstration Thursday,
April 15th
Join visiting celebrity culinary educator and nutritionist, Diane M. Henderiks, R.D., "and Dietitian in the Kitchen™" for a special installment of our cooking-class series at Jackson's Steakhouse on Thursday, April 15, 2010. Two classes are scheduled; the first class begins promptly at 5:00 p.m. and ends at 6:30 p.m. with the second class beginning at 7:30 p.m. and concluding at 9:00 p.m.
The class will cover everything from shopping to preparation to presentation of a healthy, nutritious four-course meal. The cost for the class is $100 per person, which covers the cooking demonstration, tastings of the dishes, wine pairings, and a take-home recipe booklet so you can try your hand at Henderiks' recipes in the comfort of your own home.
Video Link |
 Q&A with Chef Irv Miller - The Perfect Ribs
Well, it is my pleasure to share with you my foolproof method of preparing great ribs for any time of the year. If you don't mind the expense, begin with baby back ribs; another good alternative and not so pricey is spare ribs. Lay the ribs flat with the underside up. Use a kitchen towel to grab the corner of the very thin layer of fat that is on the underside and pull swiftly to remove. It should come off in one swipe. Getting rid of this fat barrier will allow better marinade absorption and tenderer ribs. This process will also expatiate the flavor absorption process.
Make or purchase your favorite spice rub. Salt, pepper and garlic powder work well. Apply the spice rub liberally on both sides of the meat. Place on a rack over a drip or roasting pan and cover with foil. Place in a 275-degree oven and slow roast 4 hours. During the last hour, make a basting, or "mop," sauce -- usually lemon, vinegar and any special flavoring of choice. Open foil and liberally apply basting sauce. Repeat if you like. Cover and complete the cooking. Bones will expose themselves by ¼ to ½ inch when the meat is completely tender.
Make your favorite barbeque sauce.
Remove foil from ribs. Turn oven off and place ribs back in the oven for 1 hour. Apply barbecue sauce liberally. If you want to grill them, place over indirect heat only! Turn heat to very low. Do not burn them! Cut between the bones to make your portion serving, then coat liberally with more barbecue sauce. Here's a great recipe for Pork Baby Back Ribs with Ginger Barbecue Sauce; give it a try and enjoy! |
 At Your Service with Steve Ooms, General Manager
This month's featured cocktail is one of my personal favorites, the French 75. Being a military man, I was intrigued by the origin (and legends) that surround this luscious cocktail. Many stories abound as to exactly who created it, where it was created, and what the original recipe was. Sifting through a dozen or so accounts on who created it, I'm still not sure. As for where it originated, still not clear. The original recipe ... you guessed it; dunno.
I can tell you what all the stories do have in common though. The drink first appeared at the end of WWI. A Franco-American flying ace was partial to champagne but wanted something with a little more kick to it. He added cognac (which was readily available) and a few other ingredients to champagne and created the powerful potion he was searching for. All it needed now was a name. One of the most powerful artillery guns at the time was the French 75mm howitzer. After consuming one glass he exclaimed, "I've just been shelled by a French 75," and voilà ... the French 75 was born.
After the war, the elixir was brought back home and found its way to the famous Stork Club in New York City where it was fancied by the likes of Lucille Ball, Charlie Chaplin, Bing Crosby, Judy Garland, and Ernest Hemingway, to name a few. To sample your own little nip of history click here for our version of this classic cocktail; enjoy!
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On behalf of us all here at Jackson's, we look forward to seeing you soon!
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