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 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
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
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. 
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.
Cooking Classes with
Chef Irv Miller

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For those of you who were not able to participate in our October class, Slow Southern Cooking, we have posted the recipes that were discussed and presented by Chef Irv.

Jackson's Newsletter � November 2010
Table Talk with Maria Goldberg, Marketing and Events

Wine and Food EventEnd of Harvest: A Wine and Food Event
presented by Artesana Fine Wines and Jackson's Steakhouse


Jackson's Steakhouse is proud to present a wine and food event, "End of Harvest," on Wednesday, November 10, at 5:30 p.m. at Jackson's Steakhouse.


With the end of the wine harvest season as the inspiration for the event, Artesana Fine Wines has hand selected four stellar wines to complement a selection of fall harvest dishes as prepared by Chef Irv Miller.

The event cost is $65 per person plus tax and gratuity. Seating is limited. Reservations are required. Be sure to make yours early. Call Jackson's Steakhouse (850) 469-9898. To view menu, click here.
Jackson's Steakhouse: Thanksgiving Day

 

Please join us at Jackson's Steakhouse as we celebrate Thanksgiving on Thursday, November 25th. We will be open from 11:00 a.m. - 6:00 p.m., serving a Thanksgiving Plate in addition to our new fall dinner menu.Chef Irv Miller has prepared a traditional Thanksgiving Plate with all of the trimmings; fresh herb-rubbed roasted sliced turkey served alongside country-style green beans, andouille-cornbread stuffing, Anjou pear and cranberry relish, maple-whipped sweet potatoes and down-home gravy for $28.

 

We are currently taking reservations; please call (850) 469-9898 to reserve your table.

Pumpkin Bread PuddingIn the Kitchen with Chef Irv Miller, Slow Food
As cookbook author Michael James explains, "Slow food is not so much food that's slow to cook, as food that's worth waiting for. It bubbles and bakes, simmers and slowly soaks up flavors ... food that often comes from the earth, and is eagerly anticipated with the seasons."

The Slow Food movement has its origins in the 1980s in Italy. When McDonald's planned to build and franchise an outlet near the Piazza di Spagna in Rome in 1986, Carlo Petrini organized a demonstration in which he and his followers brandished bowls of penne as weapons of protest. Their demonstration was successful and soon after, Carlo founded the International Slow Food Movement, which runs counter to the fast food, fast life, non-sustainable food production and the eroding of local economies. An important component of the Slow Food movement is the commitment to educate children about the origins and taste of food - to help them have a connection to the food they eat. It aims to help children develop their senses, their appreciation of food, and the pleasure of eating as a gastronomic and social event.

 

Living here on the Gulf Coast, slow food is must! Especially in cooler weather. We embrace our Southern-influenced techniques and ingredients to create our culinary masterpieces. This time of year in particular, we celebrate indoor slow food such as grits, brisket, roasted pork shoulder, chicken and dumplings, and perhaps catch the sweet-spicy smell of cinnamon that permeates the kitchen as bread pudding slow bakes. Try your hand at this wonderful recipe, Pumpkin Bread Pudding with Ginger Snap Streusel Topping; it's sure to be a hit! Enjoy the season!

At Your Service
with Steve Ooms, General Manager

Flavor Your Own Vodka

Flavored vodkas are definitely the rage these days. You name it, and there is a probably a flavor for it: lemon, lime, orange, blueberry, root beer - and yes, even bacon. So many flavors have opened the door for bartenders to create some really interesting and flavorful concoctions. But wouldn't it be fun to create your own flavors? It's much easier than you might think. All you need is a jar with a tight-fitting lid, quality vodka, a kitchen strainer or cheesecloth, and whatever ingredients you want to experiment with.

 

Choosing a suitable vodka base is key to effective flavor infusion. The more times vodka is distilled, the cleaner and purer it becomes. So try choosing vodkas that are distilled more than three times. Stuff the jar with the infusion ingredients and then fill it with vodka. Tighten the lid securely over the jar and place in the refrigerator or, if you store it at room temperature, keep it away from direct sunlight. Simple as that!

 

There are many flavors to choose from and many ways to combine them. Here are some guidelines and infusion times to help you achieve the perfect flavor:

 

Mellow flavors include strawberry, pineapple, cantaloupe, peach, cherry, blueberry, raspberry, blackberry, mango and vanilla beans. Strongly flavored fruits such as lemon, lime and grapefruit offer a sharper bite to the palate. Thin-skinned juice oranges or Meyer lemons work best, as excessive pith quickly creates a bitter taste. If you're seeking more daring flavors, choose from fresh ginger, lemon grass, herbs, garlic or chili pepper and mix the resulting infusion with tomato juice for a Bloody Mary with a difference. If you're looking for a gentler drink, combine blueberries and mint. The resulting infusion makes for a refreshing martini.

Fresh fruit and produce should be washed thoroughly to ensure that they are free from pesticides and any unwanted party guests. Berry-like fruit, such as blueberries, raspberries and blackberries should be left whole. Chop fibrous fruits like pineapple or mango into small chunks. Cut strawberries and citrus fruit into thin slices. Vanilla beans should be cut lengthways and herbs left on their stems. Chili peppers can be left whole, or cut in half to increase the rate of infusion. If you want to speed up the flavor-infusion process, or deepen the flavor of fruit, sprinkle a layer of sugar over the top. Occasionally stir the mixture to dissolve any settled granules.

Infusion times before straining:

3 - 4 days: Vanilla beans, lemons, oranges, grapefruit, limes, mint, garlic, tarragon, basil, oregano, dill and thyme
About 1 week: Cantaloupes, strawberries, peaches, mangoes, pitted cherries, raspberries, blueberries and blackberries
Up to 2 weeks: Whole chili peppers, pineapple, fresh ginger and lemon grass

These are only guidelines. Just remember that stronger-flavored fruits, herbs and spices take less time to infuse, whereas softer flavored and fibrous fruits take longer. The most accurate method is to taste them frequently, adding more or diluting, until the flavor reaches your preferred intensity. 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