Save the Third for Chef Irv: Cooking Demonstrations and Drinks 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 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.
Summer Shrimp and Crab Dishes, Wednesday: July 19th
Gulf coast blue crab is known all over the world for its sweet flavor and tender meat. The commercial crab season occurs year-round with the majority of Gulf blue crab hailing from Alabama and Louisiana. Wild Gulf shrimp varieties include whites, browns, and pinks. One seasonal North Florida shrimp variety, “hoppers,” is an incredibly delicious pink shrimp with a crisp texture and bite and a light, sweet ocean flavor that are great for boiling. Chef Miller will prepare four dishes for tasting, featuring different cooking methods for Gulf shrimp and crab, including soup, salad, frying, and grilling.
Flavors of the Coast, Wednesday: August: 16th
Chef Miller is a proud Gulf Coaster of over three decades. He has committed his talents to the Northwest Coast of Florida and is recognized from Pensacola to Seaside as one of the Gulf Coast’s best chefs. He even had a PBS local cooking show, Flavors of the Coast. Chef Miller will walk you through some of his favorite coastal dishes. His regional dishes include ingredients that he has enjoyed and found remarkable. He will share information and prepare treasured locally available foods and recipes in a 4-course sampling for you to enjoy. Some of his favorite tastings from small growers and local farmers to the waters of our very own Gulf of Mexico include local seafood, C & D Mill yellow corn grits, and an array of seasonal ingredients.
Cooking with Small Batch Bacon, Wednesday: September 20th
Chef Miller will be featuring some of his favorite small-batch bacon recipes from Jackson’s. In addition, he will discuss different brands of bacon and smokehouse facilities around the South that are manufacturing small-batch bacon. Most recipes will be inspired by the flavors of the South — Mississippi, Tennessee, Florida, Alabama and Georgia. Chef Miller will discuss brines and rubs used for flavoring and curing of pork bellies for bacon before barbecuing or smoking. There are more farmers crafting their individual types of artisanal bacons than ever before because the demand for excellent bacon is still growing!
Outstanding Oyster Preparations, Wednesday: October 18th
During class we will celebrate a love of oysters that may qualify as an obsession. Chef Miller will share some of his favorite recipes from his up-and-coming oyster cookbook scheduled for release in spring 2018. He also will share expert tips and his thoughts on our beloved bivalve! Chef Miller is an advocate of Gulf wild oysters and new off-bottom aquaculture along the Gulf Coast, 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 will prepare four dishes for tasting featuring different cooking methods, including soup, baked, on the half shell with mignonette and more!
Jackson’s Steakhouse Favorites, Wednesday: November 15th
Steakhouse is our branding! However, since its inception in 1999, nearly two decades ago, Jackson’s has been celebrating regional ingredients, crafting his menus to include local seafood and agriculture. Chef Miller will share some of his personal favorites along with their stories, and will also share a few of his most-requested Jackson’s recipes over the past 18 years. He will include open flame and roasted meat classics, fish preparations, steakhouse sides and a discussion on steakhouse styles around the country.