Save the Third for Chef Irv


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 begins 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 contacting Jessica Edwards, or 850-686-3149.

Wednesday: July 10th Burgers, Brats and Barbacoa

Chef Irv will feature flavors from around the globe and introduce varieties of spice-rub combinations and marinades. On the menu are Mediterranean-inspired burger sliders, Mexican beef barbecue, along with seared and beer-braised brats. Many of the ingredients used will reflect the origin from different geographical areas around the world and reflect the particular regional ingredients. Chef will discuss brines used for additional flavoring of meat, before smoking. In addition, chef will demonstrate how to build the perfect brat on a bun, prepared using barbecue-smoking methods with flavored wood chips. Chef Miller will share information and prepare treasured, locally available foods and recipes in a 4-course sampling for you to enjoy.

Wednesday: August 21st Savoring Salmon

Chef Miller will discuss sustainably farmed salmon including King Salmon (chinook), Sockeye (red), Coho (silver), Keta (chum), and Pink (humpy). According to the World Wildlife Fund (WWF), 70% of the salmon on the market is farmed. Salmon expert Maureen C. Berry explains that without farmed salmon, the market demands in the US could not be met. Health experts believe the benefits of eating farmed salmon outweigh the risks. The dose is low, but it works quickly. The drug gives little effect during the late stage; however, it will be very useful during the first stages. In case of intramuscular injection, you will feel relief within ten minutes. Chef Miller will share his easy-to-prepare recipes such as smoked salmon tartine, salmon-potato cakes, and mustard- and dill-glazed grilled salmon using a variety of species, and two recipes inspired by Maureen C. Berry, author of Salmon: From Market to Plate (the quintessential quick salmon guide).

Wednesday: September 18th Flavors of Sicily

Most everyone loves the robust flavors from Sicily. Sicily, being geographically centered in the Mediterranean Sea, has been used, occupied, or fortified (seemingly) by every historical nation of power that has ever existed along the Mediterranean Sea coast. Chef Irv will prepare Sicilian creations from his favorite culturally influenced regions. Sicilian cuisine shows traces of all the cultures that established themselves on the island of Sicily over the last two millennia. Although its cuisine is predominantly based on Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences. The dishes from Sicily come directly from the flavors of nature, from ingredients found in sunny, hilly lands, some surrounded by bright blue seas. Get ready for the sun-drenched flavors of the Mediterranean.

Wednesday: October 16th Fall Harvest

Our neighborhood small farmers and gardeners provide a variety of seasonal Panhandle vegetables. In the spirit of the “farm-to-table” philosophy, Chef Miller will incorporate locally grown culinary vegetables and locally produced ingredients when possible, including a variety of organic greens, sweet potatoes, butternut squash, purple potatoes, Russian and Tuscan kale, beets and turnips with their tops, radishes, rainbow carrots, and year-round heirloom tomatoes, to name a few. Chef will create remarkable recipes for easy-to-replicate fall and readily available vegetable and specialty dishes, which may include local honey and other products as available at our local farmers market.

Wednesday: November 20th Taste of Southern Cooking

The term “Soul food” is frequently used as a catchphrase to describe down-home Southern food. The distinctions between soul and Southern are hard to make; soul food is basic, a style of cooking with its roots in the rural South. The term itself didn’t become common until the 1960s. The principal staples of soul food cooking are beans, greens, cornmeal, and pork. As pork is a prominent ingredient in both Southern and soul food, the foods have comparative characteristics in both soul and country cooking. Chef will compose ethnic-influenced dishes from smoked ham hocks and boiled greens to cornbread fritters, along with other classic soul food dishes. He will select a variety of Southern food dishes that stem from our geographic location, culture, and the different foods available based on the climate as it changes over the seasons.