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In This Issue
Fat Tuesday at Jackson's
Special Offers
Valentine's Day
Dinner and An Aria
In the Kitchen with Chef Irv
At Your Service
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Laissez Les Bons Temps Rouler

 

Prime Time FAT Tuesday at Jackson's, Tuesday, March 8th

Celebrate

 

Save the Date!

 

For more information, click here or to reserve your table, please call (850) 469-9898

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
Private Parties Perfected
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Looking for the perfect spot for a private party?  To reserve and for more information, call Melissa (850) 433-9450 or click here for further details. 
Cooking Classes with
Chef Irv Miller

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For those of you that missed the very popular Northern Italian class, the recipes can be found through the links below.

Panzanella Salad with Roasted Peppers and Fresh Mozzarella


 

Polenta with Sausage, Onions, and Porcini Mushrooms


 

Saffron Risotto and Field Peas


 

Braised Beef Short Ribs


 

Potatoes with Prosciutto and Parmesan


 

For a full listing of all of Chef Irv Miller's cooking class recipes,

click here.
Jackson's Newsletter � February 2011

Table Talk with Maria Goldberg,        

Maria - Table TalkMarketing and Events


The month of February brings a number of events at Jackson's: Valentine's Day, our next installment of Dinner and an Aria as well as our monthly cooking classes with Chef Irv. I have listed the information below. Should you need further details on any of our upcoming events, please send me a note, [email protected]
 

Celebrate Valentine's Day, Monday, February 14th
 

Valentine's Day at Jackson's.  Perfect!Looking for the perfect spot to celebrate with your sweetheart? Celebrate this special day with us at Jackson's Steakhouse. Jackson's will open for lunch service from 11:00 a.m. until 2:00 p.m. and will also offer dinner service at 5:00 p.m. on Monday, February 14.

 

Chef Irv Miller has prepared both a lunch feature as well as a dinner feature for the occasion. During lunch service, we will offer braised boneless beef short rib with artichoke and bell peppers saut� and lobster risotto as the special feature in addition to our full lunch menu.  

 

That evening, we will be offering a special entr�e feature: beef tenderloin medallions topped with fresh red-chili-glazed lobster tail over cremini mushrooms, slab bacon, and wilted spinach with goat-cheese whipped potatoes. In addition, we will be serving from our fall/winter dinner menu.

 

Reservations are being taken at this time. Be sure to give us a call at (850) 469-9898 to reserve your table for this special evening.
 

Pensacola Opera teams up with Jackson's Steakhouse for Dinner and an AriaPensacola Opera

 

For the third consecutive year, Jackson's is proud to part ner once again with the Pensacola Opera to present "Dinner and an Aria" on Thursday, February 24, at Jackson's.                                               
 

This is a wonderful opportunity that offers opera to newcomers and enthusiasts alike to have an up-close, personal performance by some remarkable young opera singers. The 2010-2011 Artists in Residence artists are Ami Vice (soprano), Jennifer Trombley (mezzo-soprano), Eric Bowden (tenor) and Gabriel Preisser (baritone) with Michael Sakir accompanying on the piano.

 

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 entr�e: horseradish braised beef short ribs with Vidalia crisps, Gorgonzola whipped potatoes and saut�ed broccolini. The featured artists will perform classics from the operatic, musical theatre and jazz standard repertoire.

 

This is a limited-seating event (which was a sell-out crowd for the past two years).  To reserve your table, please call Jackson's Steakhouse, (850) 469-9898.

In the Kitchen
with Chef Irv Miller


All About our Steaks

 

Jackson's procures only midwestern grain-fed beef from the heartland of America. Buckhead Beef is our vendor of choice and distinction. Buckhead provides wet- and dry-aged beef to the finest steakhouses throughout the country. Numerous beef packers are scattered throughout the United States; however, Buckhead Beef prides themselves on using only corn-fed beef from four of the major beef packers: IBP, Excel, National and Swift. Buckhead Beef only purchases the highest quality of cattle - Angus and Hereford breeds.

 

At Jackson's we are proud to serve hand-selected, wet-aged, grain-fed beef from the heartland of America. We use a combination of prime, Certified Angus Beef (CAB) and choice grade beef cuts. We occasionally offer Kobe-style Wagyu beef as an over-the-top proprietors cut.

 

Beef aging is utilized to produce a more flavorful and tenderer product. Beef is aged for a specific time in temperature-controlled coolers. Wet and dry aging are the two industry standards of aging beef. The most common type of aging beef is wet aging, or anaerobic aging. This involves aging beef in a vacuum-pack environment to prevent moisture from evaporation, aged under controlled conditions achieved in the cooler at 36 degrees. This process can take 21 days to a month on all beef products. Unlike dry aging, wet-aged beef loses virtually no weight and arrives at our backdoor butchered, packaged, aged and ready to sell and slice to cook. 
 

For perfect beef at home, try your hand at this recipe: Roasted Beef Tenderloin with Crispy Eggplant,Lump Crab Meat and Bernaise Sauce.  

 

Come on in and try a great steak tonight! 

 
At Your Service with Steve Ooms, General Manager
 

Celebrate 100 Years of Naval Aviation with the Classic Cocktail, The Aviation 


That is the sound I made when I first laid eyes on my new love. Looks alone seduced me to move closer. As I maneuver myself nearer, my nose fills with an intoxicating perfume. My head starts to spin as I breathe in exhilarating wisps of violets and juniper. We're close enough now to touch. I reach out and gently pull us together. My heart races. My brain says slow down, but my heart says don't stop. I give in to desire. I lick my lips and prepare myself to ... take a sip. My lips touch the glass and BAM! My love affair with the Aviation cocktail begins.

 

If you've never had one, join the club. The Aviation is a classic that plays hard to get. It first appeared in the early 1900s at the Hotel Wallick in New York where a bartender (and author), Hugo Ensslin, conceived it by pouring together a combination of gin, lemon juice, cr�me de violette, and maraschino liqueur, all readily available ingredients at the time. It was the cr�me de violette that gave it its stunning good looks and floral perfume. Made from violets, it bestows a clear, light blue color when mixed with the other ingredients. The blue color is reminiscent of the sky, hence the name Aviation.

 

I know what you're thinking: "That's it? That's how it got its name?" It does seem there should be some romantic story about fighter pilots returning from WWI, but no, just the color of the drink gave it its name. The combination of ingredients, however, gave it sex appeal.

 

Ensslin published a book in 1916 called "Recipes for Mixed Drinks," and in it was his original recipe. Then, in 1919, the "P" word (prohibition) rears its ugly face and ruins everything. Ingredients that were once plentiful are now impossible to find. The Aviation survives, but loses some of its appeal with the absence of cr�me de violette. A sad, sad day.

 

Now jump forward to the 21st century. What's old is new again, and what was once hard to find is becoming easier. Cr�me de violette is back and our dear Aviation has gotten its long, overdue facelift and is smokin' hot.

 

Do you want to fall in love? Click here for the recipe.  Note that the cr�me de violette and maraschino can be difficult to come by locally, but are readily available on the Internet. Or, let us make it for you at Jackson's. We'll be featuring the Aviation for the month of February.

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