Martinis, Music and
a Great Steak... | |
Save the Date
Thursday, April 14th
For details, click here.
To reserve your table, call
(850) 469-9898
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Easter Brunch at Jackson's Sunday, April 24th
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 | | |
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.
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Cooking Classes with Chef Irv Miller
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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 Prime 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.
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St Patrick's Day Specials at Jackson's,
Thursday, March 17th
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.
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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, 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.
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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!
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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 every 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.
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On behalf of us all here at Jackson's, we look forward to seeing you soon!
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