Just in time for fall, on Friday, October 7, Jackson’s Steakhouse introduces its new dinner menu for the season with distinctive yet classic twists on a number of dishes, including appetizers and entrées. For this menu we have teamed up with the Florida Department of Agriculture and their “Fresh From Florida” On the Menu program. This initiative focuses on presenting dishes that feature delicious, fresh ingredients from Florida, including produce grown by local farmers and seafood caught in Florida waters.
Please join us at Jackson’s Steakhouse as we celebrate Thanksgiving on Thursday, November 24. We will be open from 11:00 a.m. – 6:00 p.m., serving a Thanksgiving Plate in addition to our new fall dinner menu.
Join Chef Irv Miller of Jackson’s Steakhouse as he leads a series of cooking classes on the third Wednesday of each month. Classes cover everything from shopping to preparation to presentation. Two classes are scheduled for each month. The first class begin promptly at 5:00 p.m. and ends at 6:30 p.m. The second class begins at 7:30 p.m. and concludes at 9:00 p.m. Each class costs $45 per person, which covers the cooking demonstration, tastings of the food, wine pairings, and a take-home recipe booklet so you can try your hand at Miller’s recipes in the comfort of your own home. Advance reservations are required, so be sure to make yours by calling Maria Goldberg, Director of Marketing, Public Relations and Special Events at (850) 217-2347 or emailing email@example.com.
In an effort to celebrate and promote agriculture and livestock of nearby farms and the food-producing community in Northwest Florida, Chef Irv Miller will be presenting our first “Palafox to Plate” event on Thursday, October 6, 5:30 p.m. at Jackson’s Steakhouse highlighting available ingredients from Downtown Pensacola’s Palafox Market, including the freshest Gulf to Table catch sourced from our very own local seafood markets’ retail counters.