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 May class, Mediterranean Cuisine, we have posted the recipes that were discussed and presented by Chef Irv.
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Jackson's Newsletter � June 2010
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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 and 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
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.
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Jackson'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.
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Q&A with Chef Irv Miller
Flavors of the Mediterranean 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!
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On behalf of us all here at Jackson's, we look forward to seeing you soon!
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