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Save the Third for Chef Irv Cooking Demonstrations and Wine Pairings at Jackson’s Steakhouse January – June 2016


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. Advanced 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.


Oyster Obsession, Wednesday: January 20th

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 obsession. Chef Miller will share favorite articles, recipes, stories, as well as sharing expert tips and thoughts on our beloved bivalve! Chef Miller is an advocate of the iconic Apalachicola oyster and new off-bottom aquaculture along the Gulf Coast, and has been a judge for the Hangout Oyster Cook-off in Gulf Shores, Alabama and works closely with oyster farmers in Alabama and Apalachicola. Chef Miller has been featured as Guest Chef for Outstanding in the Field, a nationwide Farm to Table event, held at 13 Mile road oyster processing house, along the Apalachicola Bay.
Practical Pork Dishes, Wednesday: February 17th

Cooking flavorful pork recipes, as we do judiciously as a seasoning at the restaurant makes every day and special occasion dishes taste better. Simply prepared pork cutlets, chops and tenderloin are spectacular for a quick and delicious preparation. Slow-cooked and smoked pork favorites include pork butt and belly. Chef will discuss farmers such as Roger Elliot of Green Cedars Farm in Molino, Florida and how to find his products. We support a number of folks who supply pork belly and pork shoulder and lamb. We also feature Benton’s Smokey Country Ham’s Bacon, in some recipes. Chef Miller will prepare four dishes for tasting featuring easy to replicate recipes!


Seasonal Catch Preparations, Wednesday: March 16th

Chef Miller will share tips for keeping it local and simple when preparing and cooking fresh seafood and shellfish. 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. Whether its speckled trout or flounder, mullet from the water ways, swordfish, triggerfish, scamp, red snapper, mahi mahi, wahoo and cobia from the deep waters, I recommend you grab a few pounds when they are in season. Next time you are on your way home from work or just enjoying a day off, stop by and see what’s freshest and local at the seafood market.


Worlds of Flavors, Wednesday, April 20th

Chef Miller will be featuring and demonstrating dishes using flavors and ingredients from around the globe. Chef Miller will create a variety of recipes introducing spice rub combinations and marinades both for fish and meat. Many of the ingredients used will reflect the origin from different geographical areas around the world and reflect the particular regional culture and climates ingredients. Chef will prepare pork, chicken and seafood along with a few of his favorite vegetable sides.


100-Mile Cooking, Wednesday: May 18th

To celebrate and promote the abundance of ingredients from nearby farms, local food markets, and the food-producing community in Northwest Florida and Lower Alabama, Chef Irv Miller will be presenting a “100- Mile Meal” cooking demonstration. The “100-Mile Meal” – is a way of eating. It’s a way of thinking. It’s a way of cooking. It is Chef Miller’s and Jackson’s way of supporting the local farming economy and the overall local economy. Chef will select ingredients from local growers for each of the courses, highlighting the ingredients through preparation so you can savor the flavors and food experiences of our region


Pan(sacola)Asian Cooking, Wednesday: June 15th Chef Miller will create dishes — some of his favorite Asian-inspired recipes — using ingredients from our local Oriental markets, such as Saigon Oriental Market and Deli and Bien Dong Oriental Market which specialize in oriental foods. Popular restaurant ingredients include sriracha, red chili and garlic purée, sambal oelek, soy sesame oil, kwong hung seng sauce, hoisin sauce, gochujang, oyster sauce, fish sauce, sweet red chili sauce, wonton and egg roll wrappers, tamarind paste, and dried rice noodles for soups. The fresh produce includes miniature bananas, jicama, yuca, mango, rambutan, colossal ginger root, lemon grass, baby bok choy, yard-long beans, cilantro, bean sprouts, and daikon, to name a few items.