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In This Issue
Perfect Holiday Gift
Special Offers
Private Parties
Holiday Hours
New Year's Eve
In the Kitchen with Chef Irv
At Your Service
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Looking for the perfect holiday gift? 
A gift card from Jackson's is a wonderful present for any occasion.
Gift Certificate
Our gift cards are currently available in any cash denomination you select.  Simply click here or call
(850) 469-9898 to place your order today.
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
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 in addition to our normal dinner service Tuesday through Saturday, Jackson's will also 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 November class, Fall Holiday Flavors, we have posted the recipes that were discussed and presented by Chef Irv.

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

Happy HolidaysHoliday Hours at Jackson's

As the December holiday season approaches, please note the following hours of operation for lunch and dinner service.


December 24, Christmas Eve:             

Lunch service 11:00 a.m. - 2:00 p.m.

Cocktail service 5:00 p.m. - 10:00 p.m.

Dinner service 5:30 p.m. - 10:00 p.m.


December 25, Christmas Day:           

Cocktail service 5:00 p.m. - 10:00 p.m.

Dinner service 5:30 p.m. - 10:00 p.m.


December 31, New Year's Eve:    

Lunch Service 11:00 a.m. - 2:00 p.m.

Dinner Service 5:00 p.m. - Until


January 1, New Year's Day:               

Cocktail service 5:00 p.m. - 10:00 p.m.

Dinner service 5:30 p.m. - 10:00 p.m.


In addition, Jackson's will also be open for cocktail and dinner service on Monday, December 6, 13, and 20.  For reservations, please call (850) 469-9898.
NYE BannerCelebrate New Years Eve!

Jackson's is once again preparing for the city's signature event, the Pensacola Pelican Drop 2010, celebrating the New Year. The Downtown Countdown drop site is adjacent, making Jackson's the smart place to be on New Year's Eve!


Jackson's will be offering two special seatings for the evening in the President's Room. The seatings will be held at 7 p.m. and 9 p.m. and will feature the culinary creations of Chef Irv Miller with a fixed-price, three-course menu, bottomless champagne, and a performance by favorite pianist Al Martin, who will be taking requests all night long on Dollarhide Music's beautiful Yamaha Baby Grand. The cost per person is $125 with complimentary favors and valet services included.

 

Additionally, we will be offering general dinner reservations in the Governor's Room with service from the fall/winter dinner menu all evening long.


For those wishing to attend the 7 p.m. symphony performance at the Saenger, or for those making early New Year's Eve plans, Jackson's will open at 5 p.m. and will feature service from the fall/winter dinner menu. 


According to Steve Ooms, general manager, "We're already excited about New Year's Eve. Don't wait to reserve your table, for last year's celebration was a sold-out event."


Once the Pelican has dropped, stop by Jackson's and enjoy a final set of music by Al Martin and complimentary Hoppin' John for all.
 
Call (850) 469-9898 today to reserve your place at Jackson's for the most exciting night of the year.  

GravyIn the Kitchen with Chef Irv Miller,
Good Gravy

The holidays are approaching quickly and most of us rely on comfort foods and traditional sauce-making methods that mom is so famous for. Gravy is key when it comes to the holidays. Good gravy is simply prepared by scraping the caramelized bits ("fond" in French terminology) off the bottom of the roasting pan that the meat, poultry or fish has been cooked in. The pan is placed directly over the burner, and a small amount of broth or stock is added to the pan to easily remove the fond by scraping with a flat, wooden cooking utensil or spatula. In simple terms, we add some flour and a little more broth until we have created personalized gravy. Some cooks like to add chopped gizzards and giblets to their gravy, but most like it silky and thick with lots of flavor. Good gravy should always be served piping hot! At this time of year, I like to share my recipe for saucepot gravy. I find that making saucepot gravy gives me the edge on getting a lot of the work out of the way, so I am able to enjoy my holiday, too.


Begin assembling the ingredients according to my recipe. Select a thick-bottomed saucepot. Place over medium heat and begin following the recipe's step-by-step instructions. Keep in mind you can substitute ham bones, turkey bones, etc. for poultry. There are a few other methods to thicken the gravy instead of uncooked "beurre mani�" or cooked flour and butter "roux." Remember that flour-based thickeners will reach their full thickening potential once added to the boiling liquid. A smooth blend of flour and broth or water would work fine. In culinary terms, this is known as a "slurry" or "white wash." Cornstarch treated the same way would work very nicely. Remember to bring your saucepot gravy to a boil before you slowly whisk in the flour-type thickener. If you use cornstarch slurry, remember that cornstarch will get thicker as it cools down, so add it in stages, as you go. Click here for my recipe for Saucepot Gravy, happy gravy making!


At Your Service with Steve Ooms, General Manager
Pop Open Some Prosecco


Thinking of the holidays brings to mind a dinner table loaded with all the foods you only get once a year, laughter from the little kids running through the house, men gathered by the TV watching football, and women in the kitchen either making dinner or cleaning up the aftermath. Well, at least that's how I would have liked it to go. In actuality, my Mom's favorite saying was "I cooked, you clean." Therefore, before retiring to the TV room, we scrubbed while the women looked over our shoulders, pointing out the spots we missed. But whether your traditions are different, or the same, the one common denominator we all have is celebration: celebration of food, friends and family.

 

When one thinks of celebrations, Champagne usually falls in there somewhere. The "pop" of the cork, the bubbling foam, and the tickling of the nose sets the stage for the festivities to follow. But this year I'd like you to try something new. Look past the Champagne bottles and grab a bottle of Prosecco. Never heard of Prosecco? Well, let me tell you a little about it.

 

Just as the French have their Champagne, the Italians have their Prosecco. The origins of Prosecco are uncertain. However, it was only towards the end of the 19th century that Prosecco started to make a name for itself. Before the 1960s, Prosecco was generally sweet and quality was hit-or-miss. Since then, thanks to changes in production techniques, it has transformed into a high-quality dry wine. It is now Italy's most popular sparkling wine, enjoyed every day and special occasions alike.

 

The flavor of Prosecco has been described as intensely aromatic and crisp, bringing to mind yellow apple, pear, white peach and apricot. Unlike Champagne, appreciated for its rich taste and complex secondary aromas, most Prosecco variants have intense primary aromas and are meant to taste fresh, light and comparatively simple. Serve it chilled, just as you would Champagne. When choosing a Prosecco, younger is better. Pick a bottle that is less than two years old. One of my favorites is Santa Margherita. With notes of peach, acacia blossoms, and Reinette apples, it is a great way to start out any celebration. During this festive season, stop by Jackson's, and enjoy a glass, Happy holidays!

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