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Save the Third for Chef Irv


Cooking Demonstrations and Wine Pairings at Jackson’s Steakhouse

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.

Wednesday July 16 – Farm Vegetables and Side Dishes

Our neighborhood small farmers and gardeners provide a variety of staple seasonal vegetables such as eggplant, chard, squash, potatoes and sweet peppers. In support of the “farm-to-table” philosophy, I incorporate locally grown culinary ingredients when possible, including a variety of organic Asian greens, log-grown shiitake mushrooms, fingerling sweet potatoes, purple potatoes, Russian and Tuscan kale, beets with their tops, radishes, rainbow carrots and heirloom tomatoes, to name a few. Chef will create remarkable recipes for easy-to-replicate seasonal vegetable and side dishes.

Wednesday, August 20 – Seafood from “Fingers to Fathoms”

Chef Miller will take you on a culinary adventure to discover the bounty of regional offerings from the Florida Panhandle coastal estuaries and shallow waters — chef will discuss Cape San Blas sweet Calico scallops, Florida “peelers” (soft-shell crab), wild-caught shrimp, sustainable farm-raised shrimp, and will provide a recipe. Chef Miller will also include a couple of recipes for Pensacola and Destin coastal and deep-water catch, such as line-caught fish, yellowfin tuna, swordfish, mahi-mahi, triggerfish, redfish, pompano, cobia or red snapper.

Wednesday, September 17 – Pasta, Perloo and Risotto

“Risotto Milanese” represents the humble beginnings of its Italian regional rice-preparation ancestry. The Carolina’s are famous for their low country perloo (African-influenced rice pilaf) warms the soul of the family table throughout the South. Authentic “Paella Valencia” is the epitome of the regional paella dish of Spain. Chef Miller will take you on a culinary joyride, discovering several of his beloved rice and pasta preparations adorned with artisanal sausage, freshest Gulf Coast seafood and farmland vegetables.

Wednesday, October 15 – Game and Waterfowl

Today, many locavores, both urban and rural, raise their own chickens and ducks to provide the freshest and best eggs for the table. However, there are still a number of small family farms and career farmers that produce varieties of chicken, rabbit, hog and responsibly raised quail in North Florida. Chef Miller will prepare several recipes for his favorite birds, including waterfowl, and teach cooking techniques for French, Euro-Asian and Southern-inspired dishes using regional ingredients.

Wednesday, November 19 – Southern Sweet Treats

Is it true chefs don’t like to make desserts? Perhaps it’s a culinary misnomer — or a “bad word” — for many chefs, but revered by Chef Miller. Irv and his baker will assemble an array of delicious and easy-to-replicate sweets and some seasonal desserts, many which he is recognized for — such as his acorn squash tart with honey pecans and milk cake with caramel sauce and sea salt. (Are you hungry yet?) Bring on your sweet tooth, because that’s only the first two courses. Chef will prepare baked banana en papillote with dark rum, and create a special rich chocolate grand finale.