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In This Issue
Special Offers
Cinco de Mayo
A Taste of the Season
Mother's Day
Q&A with Chef Irv
At Your Service
Quick Links
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 The first one is on us....
Martini Lunch
Join us for lunch Tuesdays through Fridays from 11:00 a.m. - 2:00 p.m. where your first martini is always on the house.

Click here to view our martini menu 
Jackson's Steakhouse Celebrates Spring Commencement
Saturday, May 1
 
In honor of the University of West Florida's Spring Commencement, Saturday,
May 1,
2010, Jackson's Steakhouse will be open and serving lunch
11:00 a.m. until 2:00 p.m
.  

We will be offering our full lunch menu along with a fixed price lunch special for $19. Both indoor and outdoor seating will be available. 

For more information and to make your reservations, please call

(850) 469-9898.
 
 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. 
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 Classes with
Chef Irv Miller
 
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For those of you who were not able to participate in our April class, Appetizers, we have posted the recipes that were discussed and presented by Chef Irv.
Asian Guacamole

Cannonball Oysters

Pork Koobideh

Lamb Lollipops with Blue Cheese Crust

Spinach and Mushroom Quiche
       
  Chef Irv will present for our next class, "Mediterranean Cuisine," on Wednesday,
May 19, 2010.
 
For more information, contact

[email protected]
 
or all GSRG select recipes,
 
click here.



Jackson's Newsletter � May 2010
Table Talk with Maria Goldberg
Marketing, Events and Public Relations
 
jacksons frontJackson's Steakhouse Celebrates Cinco de Mayo, Wednesday, May 5
 
Looking for a new way to celebrate Cinco de Mayo? Join us for special dinner and drink features at Jackson's on Wednesday, May 5, with service beginning at 5:30 p.m. Chef Irv Miller's special feature for the evening is a chipotle-roasted beef tenderloin stack with corn-crusted eggplant medallions topped with jumbo lump crab, roasted Poblano cream sauce, pico de gallo and Mexican rice. We will also be serving from our new spring/summer dinner menu.
 
In addition, every Wednesday is Wine Down Wednesday at Jackson's, with all bottles of wine fifty percent off. In honor of Cinco de Mayo, we will also offer a twist on the special; Wine Down Wednesday -- Mexican Style, with margaritas and mojito cocktails as well as Corona, Dos Equis, and Negro Modello 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
.
Wine DinnerA Taste of the Season: A wine and food event presented by Artesana Fine Wines and Jackson's Steakhouse, Thursday, May 6
 
Jackson's Steakhouse is proud to partner with local wine merchant, Artesana Fine Wines, to present a wine and food event, "A Taste of the Season," on Thursday, May 6th, at 5:30 p.m. at Jackson's Steakhouse.
 
With Chef Irv Miller's new spring/summer menu as the inspiration, Artesana Fine Wines has hand selected four stellar wines to complement a selection of dishes from Chef Miller's spring features. Please click here to view the featured menu for the evening.
 
The event cost is $65 per person plus tax and gratuity. Seating is limited; reservations required.  Be sure to make yours by calling Jackson's Steakhouse (850) 469-9898.
Mother's DayJackson's Steakhouse Serving Mother's Day Brunch,
Sunday, May 9

 
Jackson's will be open and serving Mother's Day brunch on Sunday, May 9, from 10:00 a.m. until 3:00 p.m. The brunch menu is fixed price, $32 per person, and will feature a choice of appetizer and entr�e.
 
Appetizer selections include: fresh fruit and assorted-berry parfait, mascarpone and blueberry blintz with pecan maple syrup, or a Jackson's Caesar salad
.
 
Entr�e selections include: steakhouse eggs Benedict with roasted beef tenderloin and b�arnaise sauce; grilled catch of the day with diced Roma tomatoes, ginger and white balsamic sauce; osso buco-style beef short rib braised in Sweet Water 420 beer jus and topped with Vidalia onion rings; bone-in rosemary-rubbed lamb steak with roasted garlic butter sauce; blackened and roasted beef tenderloin stack topped with fried eggplant medallion and shrimp Creole; fried green tomato and bacon quiche with caramelized Vidalia onions, trinity, and artisan greens.  All entr�es will be served with grilled asparagus and grits.
Q&A with Chef Irv Miller
 
Hors d'oeuvres


We are all familiar with the term "appetizer" on menus. This is the American version of how the French term hors d'oeuvre translates to English. Depending where you are on the globe, the word takes on regional names. Tapas (pronounced tah-pas), is the Spanish word for a little sampling of food. In Italy, it's antipasto (plural, antipasti); Greece, Meze (mehzay); China, dim sum; and in Hawaii, it's pupu. And that's only the beginning.
 
I have put together a few grocery suggestions for you to help make your food shopping easier, and to help you get more organized for quick preparation of creative, interesting, and exquisite hors d'oeuvres. 
 
Begin by making a shopping list of your favorite food staples. These are the items you will need to keep your pantry stocked. Include condiments - jarred, canned, and preserved items - with an excellent shelf life. I recommend that you stock a variety of high-quality prepared foods from around the world.
 
Of course, if you are focused more on a particular cuisine, perhaps Asian, then shop at an Asian market to stay true to the region. If it were my pantry, I would include prepared tapenade or olive spread, prepared hummus, sun-dried tomato tapenade, roasted garlic, kalamata olives, green olives, roasted red peppers, spicy roasted pepper or pimento pur�e, capers, artichoke spread, pickled ginger, wasabi powder, sweet red chili sauce, Sriracha or other hot sauce, soy sauce, peanut butter, hot-pepper jelly, chipotles in adobo sauce, cooked garbanzo beans, cooked black beans, extra virgin olive oil, prepared horseradish, spicy and flavored mustards, and several varieties of gourmet and club crackers - to name a few.
 
Keep garlic, lemons and limes, sour cream, mayonnaise, avocados, grapes, and any fresh, ripe seasonal fruit in the fridge. Include a small but decadent selection of cheeses, such as goat cheese, Brie or Camembert, feta, and mild or sharp cheddar. Oh yeah, keep some thin-sliced packaged prosciutto in the fridge, too. Also pick up a few items from Renfroe Pecan Company; they have whole figs in syrup and an array of marmalades, relishes, preserves, and any type of nut you can think of. I believe that even the novice cook could create something delicious and innovative from these excellent ingredients.
 
You can see just from the ingredients I have selected how easy it would be to make a few nice appetizers. For example, thin-sliced, toasted French bread smeared with tapenade and topped with goat cheese, or perhaps gourmet crackers or homemade roasted pita chips smeared with hummus. Keep some flour tortillas in the freezer; then thaw, cut into small squares, fill, and fold to make quick and unique quesadillas. Purchase wonton wrappers for frying. Try preserved figs wrapped with thin-sliced prosciutto.
 
Let the creative juices flow. Every time you go to the grocery, remember to pick up some new condiment or food item to continually expand your pantry ingredients. And don't overwhelm yourself by trying to make intricate foods like a Food Network chef. The quality of items you use as the foundation will make you look like a "rock star" chef. Click here for a recipe to get you started, Pepper-Seared Tuna on Wontons with Asian Salsa. Have fun with your creations, and, of course, always have some red wine on hand.

NegroniAt Your Service with Steve Ooms, General Manager
 
The Negroni

Let me just start off by saying that the Negroni, a classic cocktail, is definitely an acquired taste. Before I write a cocktail column I like to do my research, which not only includes a history lesson, but also a taste test (or two). I want to be sure that if I say a cocktail is good, the vast majority of readers will sample it and agree. To me it's a trust issue. So trust me when I say, "the Negroni is an acquired taste." During our taste-testing phase, I had staff and guests alike sample the original Negroni recipe, which consists of equal parts gin, Campari, and sweet vermouth. Picture this: extremely puckered lips, eyes tightly squeezed shut, and hair standing straight up on top of your head. That was the reaction from ten out of ten taste-testers. So why am I writing about this drink? Well, sometimes the history of something is more intriguing than the actual something; as is the case with the Negroni.
           
Way back in 1919, in Florence, Italy, a fashionable aristocrat by the name of Count Camillo Negroni would pay a daily visit to the Caff� Giacosa to meet with friends and relax after a hard day of Aristocracy. The bartender, Fosco Scarselli, would have his favorite tipple, the Americano, waiting for him on the bar. The Americano, the most fashionable drink in Florence at the time, was one of the surviving traces of European pro-American feelings after World War I. One day, after a particularly laborious afternoon stroll, the Count asked Fosco to stiffen his drink a little by adding gin rather than the normal soda water. Pleased with the results of his new concoction, it then became his preferred cocktail. It soon caught on with all his cronies and was ordered by asking for an Americano "the Negroni way." It was then popularized in 1947 by Orson Welles. While working in Rome, he described a new drink called the Negroni, "The bitters are good for your liver, the gin is bad for you. They balance each other."
 
Not satisfied with faces that looked like they sucked on a lemon, we toiled and slogged and found the perfect combination of gin, vermouth, and Campari to present a cocktail that everyone will enjoy. Next time you're in and feeling adventurous, ask for a Negroni, the Jackson's way. I know you'll like it...trust me.

On behalf of us all here at Jackson's, 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