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Cooking Demonstrations: Save the Third for Chef Irv


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 maria@jacksonsrestaurant.com.

Gulf Coast Oysters: Wednesday, January 15

All across the upper Gulf Coast states – from Apalachicola’s East Bay (and adjoining bays) westward 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 the Gulf Coast’s pride of the natives – each staking its regional claim to oyster varietal preference and recipe excellence. The oyster delicacy begins with a partiality to size, shape, degree of clarity, salinity levels and meat flavor. Chef Miller will provide a tasting of a variety of the Gulf States oysters. Thai-style oyster stew, naked-oyster toppings, dressed baked oysters, and open-fired oysters doused with garlic butter.

Vibrant Latin Flavors: Wednesday, February 19

Latin American cuisine in the United States has deep roots in the authentic traditions and flavors of its heritage, rightfully finds its place at the American table, and is acknowledged as some of the best in the world. Chef Irv Miller will present an overview of tropical and subtropical fruits and vegetables found locally and used around the world, and creative recipes using chicken, pork, beef and seafood, including Peruvian specialties and regional condiments hailing from other Latin American regions.

Risotto Savory to Sweet: Wednesday, March 19

The prized dish “risotto” hails from the Milan region of Italy. The perfect risotto should always begin with the finest of short grain rice – in this case, Arborio rice. The art of cooking the rice begins by evenly coating the rice grains in a heavy-bottomed skillet with butter and chopped onions (for a savory dish), directly deglazing with white wine, and then stirring in the hot, simmering broth in stages. By low simmering and frequent stirring, the liquid is absorbed, and the rice begins to cook and tenderize. Chef Miller will demonstrate cooking risotto, which requires about 25 minutes from start to finish. Remember that the final outcome of this regional rice preparation, whether savory or sweet, is for the rice to be tender and creamy.

Flavors of Texas: Wednesday, April 16

Everything is bigger in Texas, but when it comes to cooking in the Lone State, there’s more than just beef on the table. The pleasures of Texas cooking are as big and bountiful as the state itself. Different regions of Texas welcome the diverse foods and recipes of growing ethnic populations that bring cultural influences to the table.Texas is famous for its barbecue techniques for slow-cooking beef, fiery red barbecue sauce, and regional sides. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat (particularly beef and pork), beans, and spices, in addition to Mexican-style tortillas. Chef Miller will prepare an array of Texas-style regional cooking.

Regional Down-home Cookery: Wednesday, May 21

Pensacola restaurants stay a cut above by serving a fusion of flavors with a gracious, welcoming attitude. Pick any beautiful day, put on your sneakers and take a stroll along Palafox Street from Garden Street to Plaza de Luna. You can taste the future of Pensacola in our menus as we celebrate the cultural foods of the European countries throughout the Mediterranean – as well as those of Africa, Asia, and the Deep South with its heralded New Orleans. Savor the flavors of our great Southern regional down-home cooking. Chef Miller will share some of his timeless home-style recipes for four fantastic tastings.

Flavors of Florence: Wednesday, June 18

Chef Irv will prepare regional specialty dishes and discuss the foods hailing from Italy’s Florence region. Northern Italy differs from the rest of the peninsula in a number of ways. Most traditional North Italian recipes call for unsalted butter and lard rather than olive oil, and include polenta and risotto. In the winter, we see rich, hearty soups, stewing, and braising from this region. In Lombardi, for example, you’ll find Alpine cooking – game, braised meats, and cheeses, as well as flatland cooking – risotto, Grana Padano and other lowland cheeses; wetland game, lake fish, beef and pork. Tuscan and Florentine cookery comes from a long tradition of simple courses and a lot of fantasy. They use bread to prepare simple dishes, such as panzanella, pappa al pomodoro, and ribollita.