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In This Issue
Special Offers
Table Talk
A Food & Wine Event
In the Kitchen with Chef Irv
At Your Service
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 list
 Holiday Parties Perfected
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Looking for the perfect spot for your holiday party?  To reserve and 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 August class, Fusion Cuisine, we have posted the recipes that were discussed and presented by Chef Irv.
Chef Irv will present for our next class, "The Jewish Kitchen," on Wednesday, September 15, 2010

For more information contact [email protected]  
or for all GSRG select recipes
click here.
Jackson's Newsletter � September 2010
Table Talk with Maria Goldberg
Marketing, Events and Public Relations
 
Celebrate Rosh Hashanah and begin your New Year at Jackson's on Wednesday, September 8th, 5:30 p.m.  Steak House Logo

Chef Irv Miller has prepared a traditional Rosh Hashanah feature for the evening; challah, red and golden delicious apples along with honey from Bundrick Honey Farms, braised beef brisket with pomegranate-glazed carrots and baby green beans, and raisin kugel. $29 per person.

For reservations, please call Maria (850) 217-2347 or email [email protected].


New Fall Menu debuts
Friday, September 24th, 5:30 p.m.

Just in time for fall, Chef Irv Miller will introduce the new dinner menu for the season with distinctive yet classic twists on a number of dishes, including appetizers and entr�es. According to Chef Miller, "We wanted everything on this new fall menu to reflect what Jackson's is all about, using the finest, freshest  seasonal ingredients while introducing memorable game dishes and exciting bold flavor combinations simply stated, along with my signature preparation of classic dishes. With cooler weather approaching, it's time to cook comfort and soul-warming foods." Stay tuned to our website, www.jacksonsrestaurant.com  for menu details.
A Taste of the Season: A Food and Wine Event  presented by and Jackson's Steakhouse and Distinctive KitcheSteak House Logons
 
Jackson's Steakhouse is proud to present a wine and food event, "A Taste of the Season," on Thursday, September 30th, at 5:30 p.m. at Jackson's Steakhouse.
 

With Chef Irv Miller's new fall/winter menu as the inspiration, Curtis Flower of Distinctive Kitchens has hand selected four stellar wines to complement a selection of dishes as prepared by Chef Miller. 
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.
In the Kitchen with Chef Irv Miller
Chilled Soups
 
In the dog days of summer, chilled or cold soups are fun, refreshing, and delicious.Cucumber Soup Chilled soups can be made several ways; vegetable and fruit the most popular. If choosing a seasonal fruit like strawberries, blackberries, blueberries, or peaches, the ripe fruits are generally pur�ed in a blender. Then fruit juices and plain yogurt are added for structure and flavor, along with fresh mint. When preparing fruit soups, avoid making them too sweet, since they are generally served as an appetizer, not a dessert.
 
If choosing vegetables for chilled soup, e.g., gazpacho--a Spanish-style pur�e of tomatoes, bell peppers, cucumber, celery, garlic, citrus, and olive oil--make the soup in a blender and use a vegetable juice, like tomato, as you blend to help liquefy the soup. Another favorite summer soup, running a close second to gazpacho, is the creamy and decadent vichyssoise, or chilled potato and leek soup. Both celebrate their regional vegetables during the hot summer months.
 
During our highly successful "Restaurant Week" at Jackson's, we sold an incredible amount of my signature chilled Kirby cucumber soup. My recipe was developed to celebrate Florida Kirby cucumbers and Vidalia onions. The preparation is similar to that of vichyssoise in that the vegetables are cooked to soften and then they are blended and chilled. For this soup, I added plain yogurt, sour cream, and heavy cream for richness and body. Then I added fresh dill as the predominant fresh herb to marry with the cucumber. I always recommend serving a chilled soup in an ice bowl or well-chilled soup bowl. Hope you enjoy the soup!

At Your Service
Steve Ooms, General Manager
New Orleans Fizz
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I love cocktails that are steeped in history, and a recent discovery of a classic cocktail, the New Orleans Fizz (a.k.a. the Ramos Fizz), has just that. A gentleman named Henry C. Ramos invented the drink in the 1880s. The self-proclaimed "best mixologist of the South" owned a number of bars in Alabama and Louisiana. It was at Meyer's Restaurant in New Orleans that this enchanting potion was born. It became so popular that bartenders, during Mardi Gras season, could not keep up with the demand, so dozens of "shaker boys" were employed to keep the steady stream of libations flowing.
 
The drink was made famous, however, by the Roosevelt Hotel (newly renovated and reopened after hurricane Katrina) and Louisiana Governor Huey Long. Governor Long did all of his business at the Roosevelt and grew particularly fond of the New Orleans Fizz. He traveled extensively between Louisiana and New York, and while in New York would try to explain to Yankee bartenders how to make his favorite drink, but they just could not replicate it. Frustrated at their continued failure, he suddenly realized what he must do. On one of his subsequent trips to New York, he took Sam Guarino, a bartender from the Roosevelt, with him to show the staff at The New Yorker Hotel how to make the drink right. It was at that point than the drink began to gain national attention.
 
A few years down the road, prohibition set in and the New Orleans Fizz, as well as many other hand-crafted cocktails of art fell by the wayside, never to regain their reign and living in the shadows of the Bushwacker, Mojito, and Cosmopolitan. But a sliver of light is shining for "The Fizz." The resurgence of classic cocktails is opening door after door for these brews of yesteryear, and we are beginning to realize that they may be a bit more work to construct, but the finished product is amazing.  Stop by Jackson's and have one of our skilled bartenders shake one up for you or, to make your own, click here for the recipe. Enjoy!


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