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Save the Third for Chef Irv Cooking Demonstrations: Jackson’s Steakhouse, January – June 2019

 Save the Third for Chef Irv Cooking Demonstrations and Drinks at Jackson’s Steakhouse,

January – June 2019

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.

 

Gulf Coast Oysters: Wednesday, January 16

The world may be our oyster, but for a few of us, the oyster is our world! During class we will celebrate a love of oysters that may qualify as an obsession. From Apalachicola to Santa Rosa County’s East Bay, crossing over to Bon Secour Bay in Alabama, on to the public fisheries of Louisiana and then to Galveston, Texas, each region’s jewel is a piece of Gulf Coast pride to the natives—each staking its regional claim to oyster varietal preference and recipe excellence. Chef Miller will provide a tasting of a variety of Gulf coast oysters both raw and cooked: oyster pan roast, half-shell toppings, dressed baked oysters, and open-fired oysters doused with garlic butter. Chef Miller will also be autographing his newest cookbook, Gulf Coast Oysters.

 

Cooking Light: Wednesday, February 20

Cooking light class is a focus on eating and living in a healthy lifestyle, often replacing traditional ingredients with healthier and every so often using newly discovered healthy ingredients options. For this class Chef Irv will lighten-up recipe favorites and prepare them in a healthier fashion; cutting fat, sugar and calories, using all fresh ingredients, go into this robust, exciting lean cooking style. Chef Irv believes smaller portions, lighter fare, and an active lifestyle are keys to good health. Chef Irv will shop locally and focus on legumes, salads, meat and seafood, and seasonally available vegetables and fruits.

 

Cooking with Fresh Herbs: Wednesday, March 20

Herbs can enhance food’s natural flavors and can provide extra zest, creating a livelier and flavorsome meal. Chef Irv will introduce you to some creative combinations that incorporate fresh herbs into your recipes and demonstrate how to use common herbs, including fresh-herb identification, and interesting ways to prepare them for your recipes at home. Chef will demonstrate how to flavor your main dish, using salsa verde, pesto, and flavored oils, and he will surprise you with a few of his favorite and easy-to-use recipes. Tomato with basil and beyond!

 

Island Flavors: Wednesday, April 17

Island cuisines have deep roots in the authentic traditions and flavor of regional their heritage and rightfully find their place at the American table. Chef Irv Miller will present an overview of tropical and subtropical fruits and vegetables found locally and celebrated around the globe: tropical fruits and vegetables, fruit salsas and vegetable accompaniments, creative chicken, pork, beef and seafood recipes including island specialties and regional condiments. Chef Irv will create dishes—some of his favorite island-inspired recipes and chefs—using ingredients from our local markets.

 

Simply Spring, May15

Most everyone loves the bountiful flavors—local, fresh and fruitful—that spring in the South brings! Dish preparations become lighter as we prepare for the warm-weather months. Whether it is Silver Queen corn, a great watermelon in the summer from Escambia County, or a cantaloupe from Alabama, we wave our “keep it local” flag and are proud that we support and use some of this area’s finest produce. Chilton County, Alabama, peaches are a personal favorite of Chef Irv. He will prepare his regional specialty dishes and will discuss the food from Northwest Florida and vicinity—all fresh ingredients go into his robust, exciting cuisine.

 

Perfect Picnics, Wednesday, June 19

Burgers and brats, fried chicken, crab salad, couscous salad, creamy Southern-style slaw, ideal side dishes, desserts, and drinks to go with them—anyone can turn their simple picnic into a gastronomical experience. Irv includes expert tips on equipment, prep-ahead, timing, food storage, picnics, tailgating etiquette, and scoring the perfect spot to hunker down. Whether it’s traditional wrapped muffulettas ready to eat, or a Mediterranean-inspired salad, Chef Irv will dare to prepare a four-course tasting for your pleasure.


Previous A.B.C. Beverage Tastings January – June 2019
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