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In This Issue
Easter Brunch at Jackson's
Special Offers
Prime Time FAT Tuesday
St. Patrick's Day
Celebrate Spring
In the Kitchen with Chef Irv
At Your Service
Join Our Mailing List

Martinis, Music and

a Great Steak...

Gary Fields

Save the Date

Thursday, April 14th

 

For details, click here.

To reserve your table, call

(850) 469-9898

 

 

Quick Links

Website   

 

Easter Brunch at Jackson's     

Sunday, April 24th

Eggs Benny   

We will be open from 10:00 a.m. until 3:00 p.m.  Limited seating, please call for reservations.  

 

Click here to view menu 

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

Steak House Logo
 
For those of you that missed our last class, Cooking with Wine, the recipes can be found through the links below.

Asian-Style Fried Oysters with Grilled Shrimp

Artisanal Greens with Champagne-Sweet-Chili Vinaigrette

Bacon-Wrapped Vegetable-Stuffed Chicken Breast

New York Strip with Zinfandel Mustard Sauce

Poached Pears with Port Zabaglione

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

click here.

Jackson's Newsletter � March 2011  

Table Talk with Maria Goldberg, Marketing and Events 

Laissez Les Bon Temps Rouler!

Celebrate Prime Time FAT Tuesday, March 8th

 

In celebration of Fat Tuesday, we will be offering our traditional PrimFleure Time Tuesday special at $19.95 in addition to a New Orleans-inspired Mardi Gras fixed-price prime rib dinner; choice of Jackson's chopped salad or a cup of andouille gumbo, a Cajun-spiced 14-ounce prime rib with red beans and rice and finished off with a praline cr�me br�l�e .  For reservations, call (850) 469-9898.

St Patrick's Day Specials at Jackson's,  

Thursday, March 17th

 Four Leaf Clover

Join us for special dinner features in celebration of the luck of the Irish beginning at 5:30 p.m. In addition to our dinner menu, Chef Miller's special features for the evening include a potato soup with smoky Cheddar and Guinness beer as well as grass-fed spring lamb with fresh mint marmalade, parsley new potatoes, grilled asparagus and traditional Irish soda bread.

Celebrate Spring: A Food and Wine Event

Wednesday, March 30th

 

Jackson's Steakhouse is proud to team up with local wine merchant, Aragon Wine Market, to present a wine and food tasting, "Celebrate Spring," Wednesday, March 30, 5:30 p.m., at Jackson's Steakhouse.

 

Charlotte Gordon of Aragon Wines has invited a very special guest, Napa Valley

Vic Bourassa
Vic Bourassa, Bourassa Vineyards

winemaker, Vic Bourassa, to present the wines for the evening. Mr. Bourassa's winemaking philosophy is simple: create something special, something that you would be proud to share with your friends. We are honored to not only feature his wines for the evening, but to have Mr. Bourassa in attendance for the event.

 

Chef Irv Miller has created a menu that will focus on local ingredients to complement the wine selections of Mr. Bourassa. Tomato Joe, Lorene Adair's Herbs, Maria's Seafood and Renfroe Pecans - all here in Pensacola - as well as C&D Mills, Cantonment; Bundrick Honey Farms, Crestview; Sweet Home Farms in Elberta, Alabama; and Clyde May's Conecuh Ridge Whiskey from Almeria, Alabama, will be featured within the five courses presented for the evening.

 

The event cost is $75 per person plus tax and gratuity and will include four wines and five courses. Seating is limited; reservations required. To view the menu, click here. To learn more about the winery, visit Bourassa Vineyards Website. To reserve a table, call (850) 469-9898.

 

In the Kitchen with Chef Irv Miller, Cooking with Wine  


Cooking with wine can be both fun and educational.  Grape varieties both red and white, including signature grape blends from vintners all over the  

world, are superb for coupling with food.  If you enjoy sipping wine and eating food, chances are you'll enjoy cooking with wine too. It does help to have a basic understanding of essential grapes varietals, signature winemaker methods, country and regional climates, and perhaps a proven track record for producing delicious wine.  As a general rule, I cook with the same wine I am sipping.  There are some wines that are better savored as stand-alone wines. Such sipping wines have unwavering characteristics, such as extreme forward fruit, little tannin and little to no acidity. As a result, the qualities of these non-food wines tend to lose their nuances and their flavors get lost in the pairing process. The wine is unable to stand up to some bold food flavors, some palate-coating ingredients,  

such as cream and butter sauces and strong spices. 

 

In my opinion, if you're budget-conscious, it is also all right to use a less expensive wine to cook with, and then pair the food course with a  

higher-quality sipping wine. If cooking with a fine wine, I recommend bridging the gap between the wine that is to be paired up with an element of the particular food course, perhaps in the sauce or braising liquid. Bridging the gap can easily be achieved by incorporating the wine into an upfront wine reduction, braising or deglazing for the accompanying sauce.  Same principle applies with dessert wines. I like to make flavored sauces and plate drizzles that incorporate the paired dessert wine.  Poaching a pear in port wine is a great example. Reduce the port wine poaching liquid and then drizzle over the poached pear and whipped cream. I have included the recipe for you to try. Enjoy!

At Your Service with Steve Ooms, General Manager  

The Last Word

 

I think all my friends would agree; I like having the Last Word. I look for everySteve Ooms opportunity to have it. It probably drives them crazy, but I can't help myself. Having the Last Word is just so satisfying, and once you, yourself, have it you'll understand what I mean.

 

The Last Word I speak of is the 1920s classic cocktail that was conceived at the Detroit Athletic Club by a bartender named Frank Fogarty. Four simple ingredients are combined to create this masterpiece: gin, Green Chartreuse, maraschino liqueur, and lime juice. Upon first reading the ingredients list, my first thought was "yuck." But as I have learned over the years, classic cocktails are classics for a reason; they taste really good! So I set aside my fears and made one for myself and I'm glad I did.

 

The key ingredient that sets the Last Word apart from other cocktails you may have tried is Green Chartreuse. Yes, there's more to Chartreuse than the color of your shag carpet way back in the 70s. It's actually a liqueur that dates back to the early 1600s. Originally produced by monks in the Grande Chartreuse monastery in France, it is a distilled wine liqueur that is flavored with over 130 herbs. The recipe is, and always has been, a closely guarded secret. Many attempts have been made by outsiders to replicate the liqueur, but none have succeeded. On its own, Green Chartreuse has a potent, medicinal quality. One would think that combining that flavor profile with gin would be disastrous. Add on top of that Maraschino liqueur and lordy, lordy, people will think you have gone mad. But when you throw in the lime juice, it all works! As a matter of fact, it works beautifully. The Chartreuse and maraschino seem to cancel each other out. The gin and lime juice brighten and lift the drink. You're left with a cocktail that is masterfully balanced, refreshing, and delicious.  Click here for the recipe or stop by Jackson's for it will be the featured drink for the month of March. 

 

 

So the next time you're out with friends, insist on having the Last Word. Just be careful what you say. 

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