New Spring Menu at Jackson's
|
Just in time for spring, we are now serving our new dinner menu for the season with distinctive yet classic twists on a number of dishes. Click here for more information.
|
|
Save the Date
Friday, May 6th
In celebration of Florida's Quincentennial and the free showing of Yo Solo: A Visit with Brenando Galvez at the Saenger, Jackson's will feature an evening of Spanish specials. For more information, click here. |
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 |
|
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
|
|
|
Jackson's Newsletter � May 2011
|
Table Talk with Maria Goldberg, Marketing and Events
|
Celebrate Cinco de Mayo, Thursday, May 5
Looking for a new way to celebrate Cinco de Mayo? Join us for special drink and dinner features at Jackson's on Thursday, May 5, with service beginning at 5:30 p.m. To start the celebration, we will offer house-made red and white sangria by the glass.
Chef Irv Miller's special feature for the evening is a tortilla-crusted rib eye with shrimp Veracruz, charred jalape�o ketchup, annatto rice and grilled asparagus. We will also be serving from our new spring/summer dinner menu.
Reservations are being taken at this time, (850) 469-9898.
|
Jackson's Serving Mother's Day Brunch, Sunday, May 8
Jackson's will be open and serving Mother's Day brunch on Sunday, May 8, 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 with bottomless champagne for Mom.
Appetizer selections include: fresh fruit and assorted berries with balsamic crema, grilled chicken primavera en croute, or a Jackson's Caesar salad.
Entr�e selections include: steakhouse eggs Benedict with beef tenderloin and b�arnaise sauce; hickory wood-fired grouper with lemon-basil vinaigrette, charred tomato, and green chili chutney; bone-in rosemary-rubbed lamb steak with roasted garlic and Gorgonzola butter; roasted beef tenderloin topped with fried green tomatoes and New Orleans-style barbecue shrimp, and baked eggs Florentine atop a fresh-herb pork sausage patty with three-cheese Mornay sauce. All entr�es will be served with grilled asparagus and grits.
To reserve your table, please call (850) 469-9898.
|
Celebrate California:
"Emerald Coast Meets Gold Coast"
Wednesday, May 11
Jackson's Steakhouse is proud to partner with local wine merchant, Anna Patti of Anna's Fine Wines, to present a wine and food event, "Celebrate California," on Wednesday, May 11, 5:30 p.m., at Jackson's Steakhouse.
With California wines and cuisine serving as the inspiration, Anna has hand selected four stellar wines to complement a selection of dishes from Chef Miller. Click here to view full menu.
The event cost is $75 per person plus tax and gratuity. Seating is limited with reservations required. Be sure to make yours by calling Jackson's Steakhouse at (850) 469-9898.
|
| Spanish Style Chicken with Sherry and Herbs |
In the Kitchen
with Chef Irv Miller
Spanish-Influenced Cuisine
Spain is one of my favorite areas of the Mediterranean. Spanish cooking is deeply rooted in history and is the people's cuisine. Most of the food is uncomplicated and is created by using ingredients available locally, or the crops are grown in different geographical areas and reflect the particular regional culture and climate. Many dishes are prepared today using the same cooking methods and ingredients as were used two or three hundred years ago. Other dishes sprang up from European and American influences and were adapted to the Spanish taste. One thing is for certain. Food in Spain is fresh, abundant and full of flavor, and the Spanish love their food dearly.
Because the country is nearly surrounded by water, cooking is heavily influenced by seafood. Spain's coastal foods, such as halibut, shrimp and octopus, reflect the country's deep maritime roots. Some prominent native ingredients are garlic, olive oil, fresh herbs such as rosemary, oregano and thyme, and dried spices such as paprika and saffron; olives, seafood, cheeses, beef, lamb, spicy chorizo sausage, chicken, and pork. Spain is a top producer of nuts: hazel, almonds and walnuts. Native produce such as nectarines, peaches, eggplant and zucchini are eaten every day.
Spain's extensive history and variety of native ingredients have influenced not only Florida cooking, but worldwide cooking, and has led to an array of unique recipes, celebrating the culinary harvest of this sun-drenched cuisine. The quest for bold Spanish flavors in the United States began some 25 years ago. Chefs and home cooks alike toot their own horn by creating their own signature recipes, for almost certainly the country's most popularized dish is "paella." Tapas (pronounced tap-as), a Spanish word meaning "a little sampling of food," remain trendy and are frequently found on appetizer menus.
Look to the left side of the newsletter; here you will find a number of Spanish recipes to get you started. Enjoy!
|
At Your Service
with Steve Ooms, General Manager
The French Gimlet
Spring has sprung, and with the warmer weather on the way there are some things you can count on: oak leaves covering your lawn, your bathing suit fitting too tight, sky-high electric bills, and the spring menu at Jackson's. We are all excited about the fresh and unique creations that are going to surprise and tantalize your taste buds, and this season's featured cocktails are no exception. We've added a new twist, however. We've taken classic, time-tested ingredients and given them new life in modern and updated libations. From Green Chartreuse and Lillet Blanc to Cream de Cassis and Gomme Syrup, we've combined them in ways sure to please your contemporary taste.
One of my favorite martinis this season is the French Gimlet. It utilizes St. Germain liqueur. St. Germain is made from elderflowers and has a really cool story behind it. In the foothills of the Alps, the elderflower blooms for only a few weeks in spring. During that time, 40-50 men, called paysans, ride their bicycles (equipped with handmade wooden carts) up the country roads to the foothills of the mountains. There they pick bushels and bushels of the lovely, white elderflowers. They then load them on the carts and pedal their way to the distillery where the entire year's worth of St. Germain elderflower liqueur is then produced. The result of their labor is a surprising and unique flavor, unlike anything you've tasted before. Is it passion fruit or pear? Grapefruit or lemon? All of them? Or none of them? The only way to find out is to try it for yourself.
Our featured cocktail this month at the restaurant is the French Gimlet, which highlights the exceptional flavor of St. Germain. It is unexpected, bright, and perfectly balanced. It makes you want to jump on your bicycle and go pick some flowers.
|
On behalf of us all here at Jackson's, we look forward to seeing you soon!
|
|
|
|