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Jackson's
400 S. Palafox Street
Pensacola, FL 32502
Pensacola, FL 32502
850-469-9898 phone
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Jackson's Steakhouse occupies the ground floor of the revitalized 1860's-era building. Jackson's overlooks Plaza Ferdinand - where in 1821, General Andrew Jackson accepted the transfer of Florida from Spain to the United States. In 1998, a group of like minded entrepreneurs were inspired to renovate the old building and open a restaurant in commemoration of this historic event. Today, Jackson's Steakhouse procures only Midwestern grain-fed beed from the heartland of America. The Proprietor's Cut and fresh, local seafood are hand-selected and artistically prepared to perfection. Our great steaks stand tall with the superb flavor of wet-aged beef that is like no other. Over the past decade, Jackson's has earned the Award of Excellence from Wine Spectator nine times. Also, as an eight-time consective recipient of Florida Trend magazine's Golden Spoon Award as well as the recipient of their Hall of Fame Award. Jackson's Steakhouse is placed by the Distinguished Restaurants of North America in the top two percent of all fine dining restaurants in the country.
Cuisine Served: Seafood, Steak,
Dining Type: Fine Dining,
Disabled Traveler Information: ADA Compliant,
Internet Connection: Wireless (WiFi),
Meals Served: Dinner, Lunch,
Restaurant Features: Full Bar, Group Seating Available, Outdoor Dining, Private Dining Room, Seating Capacity: 150,
June 19, 2013
Cooking Demonstrations & Wine Pairings
5:00pm-6:30pm and 7:30pm-9:00pm
Jackson's Steakhouse
400 South Palafox St.
Pensacola, FL 32502
400 South Palafox St.
Pensacola, FL 32502
850-217-2347 phone
Join Chef Irv Miller of Jackson's Steakhouse as he leads a second series of cooking classes on the third Wednesday of each month. Classes cover everything from shopping to preparation to presentation. covers the cooking demonstration, tastings of the recipes, 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. Advanced reservations are required
Admission: $45 per person
June 27, 2013
Dinner with Strings Attached
Two seatings for this event; 5:00 p.m. and 7:30 p.m.
Jackson's
400 S. Palafox Street
Pensacola, FL 32502
400 S. Palafox Street
Pensacola, FL 32502
850-469-9898 phone
Join featured Symphony musicians Stephanie Riegle on flute and Katie Ott on the harp. Musical selections for the evening will include a sampling of great classics of the Baroque Era as well as modern pieces. Guests are bound to recognize and enjoy the variety of music.
July 11, 2013
"Vive La France"
5:00pm
Jackson's Steakhouse
400 South Palafox St.
Pensacola, FL 32502
400 South Palafox St.
Pensacola, FL 32502
850-469-9898 phone
July 14 is the French national holiday, la Fte du 14 juillet, also known as Bastille Day. It commemorates the storming of the Bastille prison in 1789, an act that led to the conclusion of the French Revolution and the beginning of French independence. As the holiday falls on a Sunday this year, we are presenting the event the Thursday prior. Seating is limited; reservations required.
Admission: $75 per person plus tax and gratuity
July 17, 2013
Cooking Demonstrations & Wine Pairings
5:00pm-6:30pm and 7:30pm-9:00pm
Jackson's Steakhouse
400 South Palafox St.
Pensacola, FL 32502
400 South Palafox St.
Pensacola, FL 32502
850-217-2347 phone
Chef Irv will be featuring barbecue flavors from around the globe and will create and introduce varieties of spice-rub combinations and marinades. Many of the ingredients used will reflect their origin from different geographical areas around the world. Chef will prepare pork, chicken and brisket along with a few of his favorite sides. He will demonstrate brines used for additional flavoring of meat before barbecuing or smoking. In addition, chef will demonstrate how to use a stovetop smoker, which makes for easy indoor barbecue-smoking methods using flavored wood chips.
Admission: $45 per person
August 21, 2013
Cooking Demonstrations & Wine Pairings
5:00pm-6:30pm and 7:30pm-9:00pm
Jackson's Steakhouse
400 South Palafox St.
Pensacola, FL 32502
400 South Palafox St.
Pensacola, FL 32502
850-217-2347 phone
"Taste of the Middle East": Typically, most regions in the Middle East use spices in soups and stews. Many will include a small amount of cinnamon, cloves, cumin, coriander and garlic. Black pepper is common, and chili peppers are used occasionally, especially as a separate sauce or as a pickle. Parsley and mint are commonly used in cooking and in salads. Sumac is also sprinkled over grilled meat. Widely used vegetables and meats include tomato and lamb. Lamb is a favorite in preparations with grilled meats or kebabs. Eggplant is often fried in slices and dressed in yogurt and garlic, or roasted over an open fire, then pulped and dressed with tahini (sesame paste), lemon juice, garlic, and cumin, a dish known as baba ghanoush. Chef will select many of his favorite dishes and prepare a Middle East tasting.
Admission: $45 per person
September 18, 2013
Cooking Demonstrations & Wine Pairings
5:00pm-6:30pm and 7:30pm-9:00pm
Jackson's Steakhouse
400 South Palafox St.
Pensacola, FL 32502
400 South Palafox St.
Pensacola, FL 32502
850-217-2347 phone
"Culture by Course": Northwest Florida cuisine is as critical to Florida cuisine as Florida is to Southern cuisine. You don't have to be from Virginia, South Carolina, or Georgia Low Country to be a Southerner. Maybe you're from Texas, Tennessee or Kentucky. Today's South, including our neck of the woods in particular, comprises cultures of African, Indian, Native American, Cracker, German, Irish, Italian, French, Vietnamese, Korean and Middle Eastern descendants, and many more that make up our regional Florida cuisine. Chef will select four recipes deep in cultural richness to celebrate their contributions to our Southern cooking.
Admission: $45 per person
October 16, 2013
Cooking Demonstrations & Wine Pairings
5:00pm-6:30pm and 7:30pm-9:00pm
Jackson's Steakhouse
400 South Palafox St.
Pensacola, FL 32502
400 South Palafox St.
Pensacola, FL 32502
850-217-2347 phone
"Old Florida Cooking": Centuries before the locavore movement, there was "cracker" cooking. Georgia cracker and Florida cracker foods have shaped some of Florida's most memorable Old Florida recipes and dishes. The concept of growing your own food just outside your back door and raising animals for food is simple - both pure and practical. Frontiersmen of the South were independent, self-reliant folks who prospered and journeyed throughout Florida with tenacity in a time before air conditioning and other simple comforts of life existed. Their strong sense of individualism came from living on the isolated frontier. While the name given to this group - crackers - has come to be used pejoratively, many people living this life carry the name - and celebrate their heritage - with pride. Chef will select several recipes of the Old Florida cooking style and add his personal touch to update these native dishes.
Admission: $45 per person
November 20, 2013
Cooking Demonstrations & Wine Pairings
5:00pm-6:30pm and 7:30pm-9:00pm
Jackson's Steakhouse
400 South Palafox St.
Pensacola, FL 32502
400 South Palafox St.
Pensacola, FL 32502
850-217-2347 phone
"Panhandle Soul Food": Many folks just think soul food is simply a reference term to describe Southern food. The distinctions between soul and Southern are hard to make; soul food is basic, down-home cooking with its roots in the rural South.The term "soul food" didn't become common until the 1960s. The principal staples of soul food cooking are beans, greens, cornmeal (used in cornbread, hush puppies, hoecakes, and as a coating for fried fish), and pork. Since pork is a prominent ingredient in both Southern and soul food, the foods have comparative characteristics in both soul and country cooking. Chef will compose ethnic-influenced dishes from smoked pork jowls and boiled greens to cornmeal dumplings along with other classic soul food dishes. He will select a variety of soul food dishes that stem from our geographic location, culture, and the different foods available based on the climate as it changes over the seasons.
Admission: $45 per person
