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In This Issue
Special Offers
Cooking Classes
Dinner with Strings Attached
Father's Day
Q&A with Chef Irv
Quick Links
Website
 
 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 
 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 May class, Mediterranean Cuisine, we have posted the recipes that were discussed and presented by Chef Irv.
Mediterranean Caviar

Tabbouleh

Hummus with Tahini

Moroccan Couscous with Currants, Almonds, and Fresh Mint

Spicy Tamarind Chicken Tangine

Spicy Lamb Patties with Apple Cidar Glaze
       
  Chef Irv will present for our next class, "Steaks," on Wednesday,
June 16, 2010.
 
For more information, contact

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



Jackson's Newsletter � June 2010
Table Talk with Maria Goldberg
Marketing, Events and Public Relations
 
Save the Third for Chef Irv
Cooking Classes - July through November, 2010
      

Join Chef Irv Miller of Jackson's Steakhouse as he leads another series of cooking classes on the third Wednesday of each month. Classes cover everything from shopping to preparation to presentation. Two classes are scheduled for each month. The first class begin promptly at 5:00 p.m. and ends at 6:30 p.m. The second class begins at 7:30 p.m. and concludes at 9:00 p.m. Each class costs $40 per person, which covers the cooking demonstration, tastings of the recipes, wine pairings, and a take-home recipe booklet so you can try your hand at Miller's recipes in the comfort of your own home. Reservations are required, so be sure to make yours by contacting Maria Goldberg, Director of Marketing, Public Relations a
nd Special Events at 850-217-2347,[email protected] or by calling the restaurant at 850-469-9898. Click here for a detailed description of each class.Gulf Coast Catch: Wednesday, July 21
Fusion Cuisine: Wednesday, August 18
The Jewish Kitchen: Wednesday, September 15
Slow Southern Foods: Wednesday, October 20
Holiday Harvest: Wednesday, November 17
Dinner with Strings Attached, Thursday, June 24 Symphony

Jackson's is proud to partner with the Pensacola Symphony Orchestra to
present "Dinner with Strings Attached" on Thursday, June 24, at Jackson's Steakhouse.

 
As the Pensacola Symphony Orchestra (PSO) enters
its 85th season, it is dedicated to ensure that beautiful symphonic music reaches as many listeners as possible. Engaging enrichment programs bring the PSO to all, spreading enthusiasm through free concerts, programs for families, and involvement in other community and cultural arts initiatives including this special performance at Jackson's!
 
This is a wonderful opportunity that will offer newcomers and symphony enthusiasts alike the experience of an up-close, personal performance by some remarkable musicians. Maestro Peter Rubardt will host the evening with featured symphony musicians Stephanie Riegle on flute, Brian Brown on violin and viola, Barbara Gabriel on cello, and Hedi Salanki on harpsichord.  Musical selections for the evening will include baroque masterpieces by Bach and Corelli, a delightful trio by Haydn, and a range of lighter styles from Celtic to ragtime favorites.
 
There will be two seatings for this event; 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 entr�e: roasted beef tenderloin Provencal with tomato, roasted garlic, fried eggplant medallions, and lump crab topped with b�arnaise.

This is a limited-seating event. For reservations, please call Jackson's Steakhouse, (850) 469-9898.

Father's Day at JacksonsJackson's Serving Father's Day Brunch, Sunday, June 20

Treat dad for Father's Day!  Jackson's will be open and serving Father's Day brunch on Sunday, June 20, from 10:00 a.m. until 3:00 p.m. The brunch menu is fixed price, $33 per person, and will feature a choice of appetizer and entr�e.   Click here to view Father's Day 2010 menu.  Reserve your table today, (850) 469-9898.
Q&A with Chef Irv Miller

Flavors of the Mediterranean               Steak House Logo

Whether it's couscous from Morocco, famous one-pot cooking in a "tagine" from North Africa, preparing risotto from Italy or poaching fresh seafood for bouillabaisse from France, there is no other place in the world where so many different countries convene on one mass of water as the Mediterranean Sea.
 
Some of the world's best foods hail from the sun-drenched countries surrounding the Mediterranean, including Spain, Greece, Egypt, Israel, and Asia Minor. From black-eyed peas to fava beans, or pine nuts to sesame seeds, each region is famous for its own indigenous foods shared and harvested by families for centuries. These native cuisines have absorbed many influences that have become the local culinary philosophy and agriculture. Wonderful foods, served simply and warmly, while not solving all the complicated ills of the world, enhance the quality of daily living.
 
Mediterranean food today is enhanced by the foods brought to the Mediterranean from exploration and refined by the aesthetic ideals of Renaissance humanism. Life is precious there, where harshness and poverty have historically prevailed. The foods and native regional ingredients remain the common thread; though similar in location, they are distinct in their preparation and cooking techniques. Enjoy the bold, simple recipes from the Mediterranean, including this recipe for
Spicy Tamarind Chicken Tagine!
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