News & Press

Cooking Demonstrations and Drinks at Jackson’s Steakhouse

Save the Third for Chef Irv

Cooking Demonstrations and Drinks at Jackson’s Steakhouse, January – June 2018

 

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 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. 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.

 

Sensational Soups and Stews, Wednesday: January 17th

Warm, nourishing soups and stews for cold evenings and casual entertaining. Chef Miller will prepare a four-course tasting using his favorite recipes. Stew is incredibly hearty and, even though it’s a soup, it can stand alone as a meal; the texture is way more satisfying than most other soups — you don’t have to just slurp it down, you can actually fill your belly…  and its perfect for late fall and winter. Soups are easy to make ahead of time and taste better the next day once the flavors and spices have had time to bloom in their own goodness.

 

 

Spanish Cookery, Wednesday: February 21st

Spanish cooking is deeply rooted in history and is the people’s cuisine. Most of the food is uncomplicated and is created by using the ingredients available locally or the crops are grown in different geography and reflect the particular regional culture and climate. Many dishes are prepared today using the same cooking methods and ingredients as they were two or three hundred years ago. Chef Miller will prepare a four-course tasting with unique recipes, celebrating the culinary harvest of this sundrenched cuisine.

 

 

Cooking with Small Batch Cheeses, Wednesday: March 21st

Working Cows Dairy began operation in October 1985 in Florida after Owners Jan and Rinske de Jong left Holland for America. In 1991, the dairy relocated to Slocomb, Alabama, where it still operates today. For years, Working Cows operated like a traditional dairy. The dairy began the transition to organic in 2006, becoming the first certified organic dairy farm in Alabama. Chef Miller will be preparing a four-course tasting-cooking event featuring Rinske’s Certified Organic Cheeses including Pepper Jack, Aged Gouda and Cheddar cheeses.

 

 

Asian Flavors, Wednesday: April 18th

Popular restaurant ingredients such as Sriracha, garlic chili paste, sambal oelek, gochujang, soy-sesame oil, kwong hung seng sauce, hoisin sauce, oyster sauce, fish sauce, sweet Thai red chili sauce, wonton and egg roll wrappers, tamarind paste, and dried rice noodles for soups can be found right here in Pensacola. Chef Miller will create dishes — some of his favorite Asian-inspired recipes — using ingredients from our local Vietnamese markets: Saigon Oriental Foods, Viet Hoa, Bien Dong, and My Tan Supermarket.

 

 

Simple Seafood Dishes, Wednesday: May 16th

Chef Miller will share tips for preparing seafood and shellfish simply. He will discuss basic marinades and demonstrate how to prepare several of his favorite dishes. With a bit of pre-planning, a trip to the local seafood market will inspire you to use the freshest seafood available by purchasing over-the-counter seafood fresh off the boat. Locally prized seasonal catches include red snapper, grouper, scamp, cobia, pompano, triggerfish, swordfish, wahoo, mahi-mahi, amberjack, sheepshead, speckled trout, flounder, yellowfin tuna, king and Spanish mackerel, and shovelnose lobster.

 

A Taste of France, Wednesday: June 20th

Chef Miller will focus on specialty regional dishes along the coastline and throughout the farm country. Selections include using provincial fresh herbs, vegetables, coastal seafood, beef, lamb and chicken. Recipes for regional dishes will be reproduced using the Gulf Coast’s finest seasonal ingredients. With a passion for this cuisine, Chef Miller will prepare a four-course tasting menu à la Française!

 

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