C U I S I N E
CREATIVITY AT ITS BEST
Jackie’s Bistro on Corey
By Margaret Word Burnside and Aaron R. Fodiman
The Chicken Milanese at Jackie’s Bistro is lightly sautéed with
white wine and finished with a divine lemon caper butter sauce.
MANY PEOPLE ASK US, “IS
there someplace new to dine that
we should try?” Jackie’s Bistro and
Catering on Corey Avenue in St. Pete Beach
is our current reply. With both outdoor
and indoor seating, Jackie’s has a broad
appeal, as well as delicious food.
Away from her restaurant, Chef Jackie
is well known for her full-service catering.
She has used her years of experience to
develop a menu that goes beyond the
ordinary and is filled with healthy, dietfriendly
offerings. In fact, many items on
the menu were either gluten free, carb
friendly or heart healthy; yet, everything
we tried was delightfully flavorful.
Her menu begins with “Teasers,” which
sounded so good that we have vowed to
return often until we have enjoyed every
one of them. We chose Pulled Pork with a
Chipotle BBQ on homemade chips and
dates stuffed with goat cheese and wrapped
in bacon, along with the Lobster Bisque.
pear and apple demi-glace; and a Carpet
Bagger Steak stuffed with escargot and
topped with an au Poivre sauce; plus many
other tempting items that will challenge
your taste buds.
We highly recommend finishing with
one of this talented chef’s large enough to
share homemade-in-house desserts. The
restaurant offers a full-service bar and craft
beers. Plus, a Sunday Brunch from 9 AM-
2 PM serves “bottomless mimosas” after
11 AM.
Jackie Smit is a chef beyond compare,
who is committed to healthy dining without
sacrificing elegant epicurean selections.
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EDITOR’S NOTE: Jackie’s Bistro and Catering
is located at 338 Corey Avenue in St. Pete Beach,
(727) 320-6358.
Photography by Noraa
Each dish tasted even better than it
sounded. Salads are called “In the Ruff”
and range from a heavenly Strawberry
Salad to a Caprese Tower of fresh buffalo
mozzarella. In addition, Chef Jackie’s
Grilled Romaine Hearts with Caesar
dressing and a Beet Salad with goat cheese
and a balsamic reduction were both unique
examples of her creativity.
For lighter eaters, there is an entire
section called “Between the Buns.” These
include a Black Bean Burger, a Crab Cake
Burger, a Fried Green Tomato BLT, a
Grouper Reuben, and Pulled Pork Sliders
to name a few.
The main courses, that are listed under
the term “Seduction,” include a Banana
Crusted Grouper with a mango-tarragon
beuree; Chicken Milanese with white wine
and lemon caper butter sauce; Spaghetti
Squash Ragù; Mahi with portobello mushrooms
and mozzarella stacked Napoleon
style; a Lollipop Pork Chop with braised
JANUARY/FEBRUARY 2015 TAMPA BAY MAGAZINE 191