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 June class, Great Steaks, we have posted the recipes that were discussed and presented by Chef Irv.
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Jackson's Newsletter � July 2010
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Table Talk with Maria Goldberg Marketing, Events and Public Relations
Save the Third for Chef Irv Savory Seafood, Wednesday, July 21
Join Chef Irv Miller of Jackson's Steakhouse as he leads another series of cooking classes on Wednesday, July 21 at 5:00 p.m. and 7:30 p.m.
Chef Irv will share tips for purchasing, storing, preparing and cooking seafood and shellfish. He will discuss basic marinades and demonstrate several of his favorite dishes. 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.
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A Food and Wine Event,
Wednesday, July 14
Vive La France Jackson's Steakhouse is proud to partner with local wine merchant, Aragon Wine Market, to present a wine and food tasting, "Vive La France," Wednesday, July 14, 5:30 p.m., at Jackson's Steakhouse. July 14 is the French national holiday, la F�te du 14 juillet, also known as Bastille Day. It commemorates the storming of the Bastille prison in 1789, an act that led to the conclusion of the French Revolution and the beginning of French independence. With Bastille Day serving as the inspiration for the tasting, Charlotte and Ben Gordon of Aragon Wines have hand selected four stellar French wines to complement a selection of classic French dishes as prepared by Chef Irv Miller.
The event cost is $65 per person plus tax and gratuity and will include four wines and five courses. Seating is limited; reservations required. Be sure to make yours by calling the restaurant, (850) 469-9898. Click here to view menu.
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In the Kitchen Chef Irv Miller
Summertime Salmon
Atlantic salmon are raised in ocean farms, strangely enough, along the Pacific coast of Canada and Chile. Ocean farming gives consumers the opportunity to pay lower prices for salmon. Currently wild salmon, with more intense flavor, cost slightly more than ocean-farmed salmon. Since wild salmon are seasonal, ocean farming allows consumers to enjoy salmon year-round. Atlantic salmon varieties include Chinook (king), chum, coho (silver), pink, and sockeye (red). The health benefits of salmon include generous quantities of long-chain omega-3 fatty acids, which help prevent hypertension. The omega-3s are also known to lower risk of heart disease and heart attack, reduce blood pressure, and help prevent kidney disease.
Our customers enjoy fresh salmon cooked to an internal temperature of their preference, medium-rare being the optimum temperature. Preparing the fish in this manner imparts an excellent exterior char flavor while ensuring that the center remains moist and delicate.
At Jackson's we feature a salmon entree on both our lunch and dinner menus. Artisanal Greens with Grilled Mustard-Ginger Glazed Salmon for lunch - one of our most popular dishes and for dinner, an Orange and Chipotle-Glazed Grilled Salmon. I have included the recipe for the salad, give it a try and enjoy!
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At Your Service
Steve Ooms, General Manager
Bloody Mary - A Classic Cocktail
One of my favorite pastimes is to go out to lunch and spend time with good friends catching up on their comings and goings. I look forward to it all week! Once there, what's the first thing that we order? A Bloody Mary of course; mine extra spicy. So as I sip on the first course of my lunch I can't help but wonder who thought of the idea of combining tomato juice with vodka and why? Well it didn't take much time to find some interesting facts on this hangover-curing concoction.
As it turns out the Bloody Mary is actually a classic cocktail. In 1921, at Harry's New York Bar in Paris, a bartender by the name of Fernand Petiot combined a glass of half tomato juice and half vodka for a friend who needed a bit of a pick-me-up. The drink did what it was supposed to do and soon became popular with the other patrons as well. Needing a name, one of the boys suggested "Bloody Mary" because it reminded him of the Bucket of Blood Club in Chicago and a girl there named Mary. Another account suggests that the drink, resembling blood, was named after Queen Mary I of England (for obvious reasons).
In 1934 Petiot moved to the United States and made his way to the King Cole Bar at the St. Regis Hotel in New York. He brought the recipe with him, but the hotel made him change the name to Red Snapper. To top it off, sophisticated New Yorkers felt the drink was too bland and did not initially take to the drink. They required more spice. So Petiot added black pepper, cayenne pepper, Worcestershire sauce, and lemon. The drink was suddenly a success again, and the name Bloody Mary triumphed over the Red Snapper. Today just about every establishment has its own recipe for a Bloody Mary - including us here at Jackson's. A bartender's skill can be measured by the quality and care that goes into their creation. So the next time you are at Jackson's and order a Bloody Mary, give a toast to good ol' Fernand Petiot!
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On behalf of us all here at Jackson's, we look forward to seeing you soon!
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