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 (850) 217-2347 or click here for further details. |
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 March class, Sauce Making, we have posted the recipes that were discussed and presented by Chef Irv.
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Mother's Day, Sunday, May 9th
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Mother's Day is just around the corner! We will be open, from 10:00 am - 3:00 p.m. and will serve a fixed price brunch menu. Make your reservations today, (850) 469-9898
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Jackson's Newsletter � April 2010
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Table Talk with Maria Goldberg Marketing, Events and Public Relations
Jackson's Debuts New Spring Menu
On Friday, April 2, just in time for spring, we will introduce our new dinner menu for the season with distinctive yet classic twists on a number of dishes, including appetizers and entr�es. "We wanted everything on this new spring menu to reflect what Jackson's is all about, using the finest, freshest seasonal ingredients while introducing exciting flavor combinations -- simply stated, and memorable new dishes along with my signature preparation of classic dishes. With warmer weather approaching, it's time to cook light and refreshing," says Chef Irv Miller.
To view the new spring menu, click here. For dinner reservations, please call (850) 469-9898.
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Jackson's Serving Easter Brunch
Jackson's will be open and serving Easter brunch on Sunday, April 4, from 10:00 a.m. until 3:00 p.m. The brunch menu is fixed price, $29 per person, and will feature a choice of appetizer and entr�e. Click here to view the full brunch menu. Reservations do fill quickly; be sure to reserve your table today by calling (850) 469-9898. |
Dietitian in the Kitchen: Special Cooking Class and Demonstration Thursday, April 15th
On Thursday, April 15th, Jackson's will host Diane Henderiks, also known as the Dietitian in the Kitchen, for a special class featuring delicious healthy meals done right! Diane is a frequent guest on Good Morning America and has been featured in numerous publications including USA Today and The New York Times.
Two classes are scheduled; the first begins promptly at 5:00 p.m. and ends at 6:30 p.m., and the second begins at 7:30 p.m. and concludes 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 pairing and a take-home recipe booklet so you can try your hand at Henderiks' recipes in the comfort of your own home.
Seating is very limited; advance reservations required.
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Q&A with Chef Irv Miller Spring Lamb
Several of my favorite lamb cuts include the rack, T-bone and leg. Popular varieties include domestic Colorado lamb, Australian lamb, and, of course, New Zealand spring lamb. Domestic lamb raised in Colorado is an excellent choice; they are very similar in flavor and size profile as the Australian. Both varieties are milder in flavor and larger in size than New Zealand spring lamb. New Zealand spring lamb is a bit gamier that the others. This lamb can be easily identified by the smaller size, and there's a distinct difference in taste. My favorite cut is the rack. When grilling lamb, always season the meat generously with salt and pepper or use a great spice rub before cooking. Roasted or grilled, New Zealand lamb racks are petite and bold in flavor. They come packaged semi-Frenched, which means little or no trimming is needed. Generally the whole rack is served for one person. The other two varieties' single portions are half a rack, also known as two double lamb chops. I love lamb, any kind, and I especially like nibbling on the bones! If you are preparing a leg of lamb, use a sharp knife to poke 8-10 holes in the meat on the side-up surface of the leg. Make the holes about an inch deep. In a mixing bowl, combine raw garlic slivers tossed with salt, pepper and dried thyme. Insert the coated garlic into the holes. Then rub the entire exterior with an additional mixture of salt, pepper and dried thyme. This seasoning method works every time! After roasting or grilling, remember to always let the lamb rest for 5-10 minutes before slicing. Click here to view the recipe for our new spring lamb dish.
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At Your Service with Steve Ooms, General Manager
The arrival of spring has got to be my favorite time of year; green grass, flowers in bloom, curtains blowing in the breeze, and sipping cocktails on the front porch watching the sprinklers run. Did I mention having to cut the grass, breaking my back planting the flowers, the breeze coming to a dead halt, and having to run inside to escape the barrage of dive-bombing mosquitoes? However you look at it, my afternoon will still end the same; with a cocktail in hand. Nothing screams "Southern" more than the mint julep. As with most classic cocktails, the exact origins are not definitely known. It is said to have originated in the South in the 18th century and first appeared in print in a book by John Davis published in London in 1803. The title of the book is "Travels of Four Years and a Half in the United States of America" where the cocktail is described as "a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning." But it wasn't until the mid 1800s that the drink really gained popularity when a Kentucky senator, Henry Clay, introduced the drink to Washington D.C. at the Round Robin Bar in the famous Willard Hotel during his residence in the city. Now the official drink of the Kentucky derby, this is the perfect time of year to master the art of making the perfect mint julep. So don your floppy hat or your seersucker suit and I'll see you at the track. Here's the original recipe (with our own little Jackson's twist)
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On behalf of us all here at Jackson's, we look forward to seeing you soon!
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