University of West Florida
Spring Commencement
Saturday, April 30, 2011 |
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Jackson's Steakhouse will be open and serving lunch 11:00 a.m. until 2:00 p.m. We will be offering our full lunch menu along with a fixed price lunch special for $19. Both indoor and outdoor seating will be available.
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New Spring Menu at Jackson's |
Just in time for spring, on
Friday, April 24, we will introduce our new dinner menu for the season with distinctive yet classic twists on a number of dishes. Click here for more information. |
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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. |
Save the Date! Sunday, May 8
Mother's Day Brunch
We will be open from 10:00 a.m. until 3:00 p.m. Limited seating, please call for reservations. | | |
Cooking Classes with Chef Irv Miller
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Jackson's Newsletter � April 2011
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Table Talk with Maria Goldberg, Marketing and Events |
Go "MAD" for Martinis, Music and a Great Meal at Jackson's, Thursday, April 14
Taking a cue from the award-winning television show, "Mad Men," we will take you back to an era when martinis were dirty, the Rat Pack was swingin' and a great steak was all the rage. You just may even be tempted to don a sharp vintage suit and tie or a knockout dress.
Gary Fields will provide entertainment for the evening. Fields, an American Jazz-Pop Singer, has performed in numerous venues and cities across the US - recently in New York City with Joe Battaglia & The New York Big Band at The Edison Ballroom in the heart of Times Square.
Chef Irv Miller has prepared a three-course meal for the evening, inspired by the "Chairman of the Board" himself. Click here to view the menu. We will also offer featured drink specials for the evening including the classic martini and Mad Men's Don Draper's favorite, the old fashioned.
Reservations for the evening are $75 per person, which includes the fixed price, three-course meal as well as a ticket for the performance. Seating is limited. Reservations will be taken for two seatings, 5:30 p.m. and 8:00 p.m., and can be made by calling (850) 469-9898. For more information on Gary Fields and to hear music samples, visit www.garyfieldsmusic.com.
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Jackson's Serving Easter Brunch, Sunday, April 24
We will be open and serving Easter brunch on Sunday, April 24, from 10:00 a.m. until 3:00 p.m. The brunch menu is fixed price, $32 per person, and will feature a choice of appetizer and entr�e.
Appetizer selections include: Fresh fruit and assorted berry parfait, roast beef gravy and Yorkshire pudding and Jackson's Caesar salad.
Entr�e selections include: Steakhouse eggs Benedict with roasted beef tenderloin and b�arnaise sauce, crab cake glazed with Imperial Sauce over double-cut Applewood-smoked bacon; wood-grilled fresh catch with a roasted Roma tomato lemon butter sauce and capers; or a 14-ounce, slow-roasted herb- and spice-rubbed boneless prime rib with au jus. All entr�es will be served with grilled asparagus and cheddar grits. To reserve your table, please call
(850) 469-9898. |
In the Kitchen with Chef Irv Miller
Artisanal Cheeses
Small-batch artisanal cheeses cover the wide, wonderful world of cheesemaking. Farmstead cheese reflects the particular soil, climate and herbage of each season. One of the key things that sets farmstead and artisan cheesemakers apart from other cheesemakers is the milk they use to make their cheese. Most of these handcrafted cheeses are made on farms that use no herbicides, pesticides or growth hormones. We celebrate seasonal variations in cheeses and recognize them as the hallmark of unique, regionally produced food. Our local flagship artisan cheesemaker is Sweet Home Farm of Elberta, Alabama. They make a terrific variety of both traditional and nontraditional cheeses specifically from Guernsey cow's milk. The owners have perfected the art of cheesemaking from the milk of their local herd and make cheese mostly by hand, using traditional cheesemaking techniques.
Both imported and domestic cheese can enhance designer cheese dishes. The exception is that you may run across recipes designed for specific artisanal cheese profiles that highlight the cheese's specific flavors and texture. Mine are not brand- or flavor-profile specific, and allow the cook to experiment with different cheeses.
Dates found on cheeses indicate the day the milk was pasteurized and made into cheese. Generally, perishable cheeses remain fresh for two to three weeks. Fresh mozzarella, goat cheese and mascarpone may be frozen so that they can be kept for longer periods. They should be defrosted slowly in the refrigerator prior to use.
The colder you store the cheese, the longer it stays fresh. Cheese is most flavorful when served at room temperature, so unwrap the cheese and leave it out of the refrigerator for at least one hour before serving. All cheese should be tightly rewrapped in fresh, clean plastic wrap after each use.
Some examples of small-batch, hand-crafted cheeses can be found locally at Apple Market, Nancy's Haute Affairs and Joe Patti's. Take a look to the left of the newsletter; here you will find a number of recipes that incorporate many of these artisanal cheeses. Bon appetit!
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At Your Service with Steve Ooms, General Manager
The Gin Daisy
A long time ago... in a galaxy far, far away, there was a planet named Orgeat (pronounced Or-zat). On this planet lived a short, portly citizen that went by the name of Gomme. Most of his pals just called him "Gum" for short. Now on the planet Orgeat, everyone had specific jobs to do, much like an ant colony here on Earth. There were builders, bakers, bankers and wine makers; drivers, riders, and telephone dialers. But the most important job in all of Orgeat was the profession of Bartender. And only one Orgeathian the King of Orgeat was willing to choose for the job: our friend Gum.
Day-in and day-out, Gum would create such wonderful and amazing tipples, such as sneetch juice with peach juice; rankberry and snozz. He would muddle some fuddle and mix it with fozz. Each concoction was so profound that the King decided that Gum would share his knowledge with the universe. So off in a spaceship Gum went, spreading knowledge and good cheer.
This is where we Earthlings come into the picture. It's the late 1800s and Gum, needing to refuel, lands on Earth. Not familiar with Earthling intelligence or temperament, he quickly refuels and departs. But in his haste, he drops a notebook filled with recipes.
Along comes a young Hugo Ensslin. While taking a shortcut through a cornfield, he finds the curious notebook, which was filled with strange symbols and writings. For years Hugo studied, deciphered, and recreated the cocktails, with some modifications, of course (who ever heard of sneetch juice?). His reincarnated libations became so popular that in 1917, he published a book titled "Recipes For Mixed Drinks." It was the last cocktail book to be published before prohibition.
In the book is one of my favorite cocktails, the Gin Daisy. It is a tribute to the original creator, good ol' Gum. Now don't be surprised when you go to your local market and ask for orgeat liqueur and gomme syrup and they look at you like you're from another planet. They are uncommon ingredients now. Try the Internet, or swing by Jackson's and let one of our worldly bartenders make you an out-of-this-world cocktail.
The Gin Daisy
2 ounces gin
1/4 ounce orgeat liqueur
1/4 ounce maraschino liqueur
1/2 ounce gomme syrup (a.k.a. gum syrup)
Juice of 1/2 lemon
Soda water
Mix first five ingredients in a cocktail shaker filled with ice. Strain into a chilled martini glass. Top with soda water.
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On behalf of us all here at Jackson's, we look forward to seeing you soon!
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