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In This Issue
Special Offers
Restaurant Week
In the Kitchen with Chef Irv
At Your Service
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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 martin list
 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 June class, Savory Seafood, we have posted the recipes that were discussed and presented by Chef Irv.

For more information contact [email protected]  
or all GSRG select recipes
click here.
Jackson's Newsletter � August 2010
Table Talk with Maria Goldberg
Marketing, Events and Public Relations
 
The Great Southern Restaurant Group Presents              Restaurant Week, August 10-14, 2010

The Fish House, Jackson's Steakhouse and Atlas Oyster House will team up August 10 - 14, 2010, to present the debut of Pensacola's first-ever Restaurant Week. In step with similar events in cities all around the country, Restaurant Week is a culinary celebration that offers residents and visitors alike world-class dining at a great value.

Chefs from each restaurant will prepare a stellar three-course, fixed price dinner menu utilizing the best in local and seasonal ingredients, showcasing their culinary expertise for $33.00 per person, per restaurant. Diners are encouraged to try each special menu at all three restaurants during Restaurant Week. Menus will be available at each restaurant Tuesday, August 10, through Saturday, August 14, beginning at 5:00 p.m.

So get together a couple of friends or plan a night out with someone special and head to Downtown Pensacola to take advantage of Restaurant Week.  To view Restaurant Week menus, please click: Atlas MenuFish House MenuJackson's Menu
Save the Third for Chef Irv
Fusion Cuisine, Wednesday, August 18th     

Chef Irv will explain the fusion-cooking concept and how it changed the face of American cooking by blending regional ingredients with classical cooking techniques. Demonstration and recipes will touch on popular fusion cuisines including French-Asian, Pan-Asian, Tex-Mex, Floribbean and New World Cuisine.  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.
In the Kitchen with Chef Irv Miller
Fusion Cooking

Fusion cooking has a trendy ring to it; however, its roots stem back to early ancient travelers longing for foods from their homeland and inadvertently reinventing new dishes, similar in flavor, by using local ingredients combined with familiar cooking techniques from their native lands. Fusion cooking is the art of mixing ingredients and preparation styles from different countries and cultures into a unique dish. Fusion cooking relies on the locally available ingredients and adjusts it to your ethnic taste. It is easy to cook a delicious meal no matter where in the world you live. A great example of chefs reinventing fusion cooking can be found by looking back to the early 70s when highly successful Wolfgang Puck started combining world ingredients to make new spinoff pizza ideas.


Some of the most well-known fusion cuisine combines European and Asian foods. These cultures have wildly divergent culinary traditions, and combining the centuries of cooking traditions of both continents can sometimes result in astonishing dishes. Chinese spring rolls might be found on the menu of a French restaurant, while a wasabi reduction sauce might be used on beef short ribs. Sometimes these experiments are wildly successful, while in other cases they are less delightful, hence the term "confusion cuisine." When experimenting with fusion cooking, while novelty is certainly commendable, restraint is also important, especially for people who are just beginning to explore the culinary traditions of other places. Here I fused Asian ingredients with American-style crab cakes for my Asian-American crab cake recipe.
Enjoy! 
Steve OomsAt Your Service
Steve Ooms, General Manager

Well, here we are in the middle of summer; a hot and steamy Pensacola summer. The main objective for everyone seems to be looking for a way to escape the heat and cool down, even for just a brief moment. Some take to the beach, some go tubing, and quite a few take to the mall to go shopping. I prefer to don my bathing suit and float lazily in my pool. But wait...something is missing. Oh yes, a cool, crisp, refreshing beverage. Beer? No, not doing yard work. Gin and tonic? No, too early in the day. I know, champagne!!

One of my favorites is Heidsieck & Co. Monopole, Blue Top. Easily spotted by its handsome yellow label and signature blue top (hence the name) it is steeped in history. Originating from the two-century old Heidsieck House of Champagne, it has been the champagne of choice by the King of Prussia, the Emperor of Germany (1818), the British Crown (1911), and the Swedish Crown, King Gustav (1933). It was also the official champagne of the ill-fated Titanic. Which, when salvaged from the wreckage a few years back, still tasted delicious.


While sipping slowly, you'll experience a crisp frontal attack with a full and fruity flavor on the palate. Its distinctive straw-yellow color with shades of green delivers floral, pear, and toffee flavor and it has a nice creamy texture. The combination of 70% Pinot Noir, 10% Pinot Meunier, and 20% Chardonnay makes it a powerful wine with a slightly heavier body than other champagnes. Perfect for sipping poolside, it also goes well with any course of a meal. Pair it with foie gras, scallops, fish, chicken, and even Key lime pie.  If the bubbles go to your head too fast and a bottle is too much to drink, come into Jackson's and we'll pour you just a glass.

As the sun is going down and my fingers are pruned, it's time to get out of the pool. As I climb the stairs to dry land I can't help but think...sometimes it's good to go down with the ship.






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