The first one is on us....
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Two glasses of select house wine and your choice of any appetizer for $20 | | |
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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. |
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Mondays in December
As the holiday season approaches, please note that Jackson's will be open for dinner service at 5:30 p.m. on Monday December 6, 13, and 20. For reservations,
give us a call
(850) 469-9898. |
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Cooking Classes with
Chef Irv Miller
For those of you who were not able to participate in our September class, The Jewish Kitchen, we have posted the recipes that were discussed and presented by
Chef Irv.
Chef Irv will present for our next class, "Slow Southern Food," on Wednesday, October 20, 2010
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Jackson's Newsletter · October 2010
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Table Talk with Maria Goldberg
Marketing, Events and Public Relations
Jackson's Steakhouse Debuts
New Fall Menu Just in time for fall, Jackson's Steakhouse introduces its new dinner menu for the season with distinctive yet classic twists on a number of dishes, including appetizers and entrées.
"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 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. All our new menu items are artfully presented to the table for our patrons. Our team at Jackson's continually strives to provide an unparalleled food and wine experience for every guest, every night," says Chef Irv Miller. Click here to view full menu. |
Save the Third for Chef Irv: Cooking Classes 
Slow Southern Foods
Wednesday, October 20
Living here on the Gulf Coast, cooking Southern slow food is must, especially in cooler weather. Chef Irv will walk you through perfecting Southern slow-cooked foods: grits, barbecue brisket, roasted pork shoulder, and chicken and dumplings. The national program "Slow Food USA" is an idea, a way of living, and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.
Two classes are scheduled; 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. For more information or to reserve your spot, email maria@jacksonsrestaurant.com. |
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Jackson's Steakhouse and the Pensacola Opera present Dinner and an Aria, Thursday, October 21
 Once again, Jackson's is proud to partner with the Pensacola Opera to present another installment of our ever-popular series, "Dinner and an Aria," on Thursday, October 21, at Jackson's Steakhouse. The featured performers, Hanan & Howard, will be accompanied on piano by Blake Riley and will present favorites from the world of opera, classic Broadway, folk and contemporary music. 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 entrée: Gorgonzola cheese and roasted garlic-crusted beef tournedo with fresh herbs and Amarone demi-glace, roasted-Roma-tomato whipped potatoes and sautéed broccolini. This is a limited-seating event (which was a sold-out crowd last year) To reserve your table, please call Jackson's Steakhouse, (850) 469-9898. For further information, click here or visit www.hananandhoward.com. |
In the Kitchen with Chef Irv Miller
Local Autumn Harvest
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Produce shopping by season can be an adventure for the local farmers' market purist. The best just-dug vegetables, as well as fruits, come from personal visits to nearby U-pick farms.
I recommend visiting produce markets that support local growers, such as the Palafox Market, which is open on Saturdays. Several of our local farmers' markets, such Baileys Produce & Nursery on N. Davis Highway, Flora-Bama Farms on Mobile Highway, and even easterly as far as Emerald Coast Finest Produce in Mobile, Ala., all support small growers in the vicinity. These produce handlers are privy to the freshest and best produce Northwest Florida and Alabama have to offer.
At this time of year, my mindset is to think about what is available locally. I keep in mind that in Northwest Florida, the first cold snap usually happens in November or December. Fresh strawberries, blackberries and blueberries faded out in late spring to midsummer; zucchini, yellow squash, cucumbers, peaches, green beans, corn, melons, scuppernongs, muscadines are now slipping away. However, we are already seeing, and anticipate seeing further into the fall, the availability of butter beans, field peas, okra, acorn squash, kale, cabbage, collards, rutabaga, pumpkin, spaghetti and butternut squash, beets, turnips, spinach, pecans and more. Come celebrate some of Northwest Florida's seasonal harvest with the recipe for Acorn Squash and Apple Soup;enjoy!
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 At Your Service, The Perfect Margarita
by Steve Ooms, General Manager
I was talking with my old friend Jose a while back; we were reminiscing about the good ol' days when we would spend our vacations lying on the beaches of Mexico drinking margaritas and listening to the mariachi bands playing somewhere off in the distance. The cool, refreshing drink went down so easy, and fast, in the hot midday sun. As our server would trudge through the sand to deliver our third round, I could feel my head tingle as the cactus spirit would take over my body and, suddenly, the mariachi music actually sounded good. Arriba! Ain't this the life!
I'd forgotten how perfect the margaritas were. The balance of sweet, sour, and salty was just right. So I set out to replicate the recipe of my amigos to the south. Starting with today's standard recipe (tequila, sour mix, triple sec, and lime juice) I concocted cocktails using different proportions trying to find that perfect blend. After numerous attempts (and the cactus spirit trying to take over again) I could not get it right.
So I called my friend Jose, who is from Mexico, to see if he could give me any ideas or suggestions. I explained the list of ingredients and the various measurements I had tried. "Esteban," he said (that's Spanish for Steve), "the margarita needs to be simple. You do not need all those things. All you need is the agave; agave tequila, agave syrup and, of course, a lime." It sounded too simple to be true. I gathered the ingredients and prepared the cocktail exactly as Jose told me to. One taste and I was instantly transported back to a time when it was okay to let the world just pass you by. This was exactly the drink I savored in the good ol' days; and now I am bringing it to you for your very own Perfect Margarita.
To Jose, You are a friend of mine. Thank you for the recipe with tequila, salt and lime. Salud!
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On behalf of us all here at Jackson's, we look forward to seeing you soon!
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