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, email@example.com or 850-686-3149.
A Night in New England, Wednesday: January 15th
Many years ago, I had the pleasure of assisting Sarah Leah Chase prepare a Nantucket feast in Seaside, Fla. Sarah is a born-and-bred New Englander cooking teacher, and prolific writer whose books—including The Silver Palate Good Times Cookbook (as coauthor) and Nantucket Open-House Cookbook. For New England Open-House Cookbook, she draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. Chef Miller will be preparing a 4-course New England tasting in her honor.
Authentic New Orleans, Wednesday: February 19th
Inspired from the many New Orleans Chefs, including Susan Spicer, Paul Prudhomme, Emeril Lagasse, Leon Galatoire, and Tenney Flynn to name a few; Gulf Coast Chef Irv Miller will celebrate New Orleans cooking at its finest, both traditional and non-traditional. Chef will re-create many of the regional specialties that have become recognized and will be using all local ingredients to replicate the unique tastings. These dishes and similar likings will inspire you to take a trip to New Orleans and seek out some of the city’s best, locally favorite chefs and enjoy Nola’s authentic dishes and flavors.
Asian Fusion Sushi, Wednesday: March 18th
Sushi became popular along the gulf coast in the mid-1980s. By 1990, restaurants all along the coast began serving non-traditional sushi. Jackson’s is proud to present a glimpse into the world of Asian fusion with Chef Blade. It’s of no consequence that Chef Blade himself was trained in South Florida by a Puerto Rican sushi chef. So imagine the unique combinations of island flavors blended with Japanese. In this class Chef Blade will teach how traditional sushi has evolved and blended with the melting pot of cuisines throughout the country and how sushi has become Americanized. On the menu will be raw and cooked sushi, and a combination of the two. Chef Blade will also prepare some of his sushi-inspired appetizers.
Easy Entertaining, Wednesday: April 15th
No special occasions necessary, just a get-together to celebrate good times, family and friends. Chef Miller will showcase some easy to prepare appetizers from around the globe. Simple to elaborate presentations and unique flavors will keep your friends and family coming back for more. Appetizer parties are fun, festive and made for entertaining-interactive get-togethers. Chef Miller will select and prepare an array of ingredients, fresh and from the pantry, to make your party a huge success! No secrets here—just fun and interesting food!
A Taste of Morocco, Wednesday: May 20th
Moroccan food is sensual, exotic, and a feast for the eyes. From majestic cities of ancient dynasties to the deserts with their date-palm oases, it is the land where medieval and modern are atmospherically intertwined. Moroccan flavors are not limited to its traditional dishes. Chef Miller will prepare regional condiments and foods, and re-create specialty dishes recognized within the Moroccan and surrounding region. Chef Miller will share tantalizing recipes, discuss food similarities and differences of the area’s many regions, and prepare four tastings.
Meats and Marinade Magic, Wednesday: June 17th
Keep in mind – marinades do very little tenderizing, if any, and alternatively are comprised to add flavor to enhance an average cut of meat. Wet marinades, such as flavored vinegars and infusion oils—and dry-marinating meats using spice rubs, pastes and condiments—will be discussed. In general, it’s best to marinate meat for at least a couple of hours, but it’s not always necessary if you are using bold flavor ingredients, such as garlic, rosemary and soy sauce, which work extremely well for a quick one-hour marinade. Chef is gearing up to reveal some of his favorite flavorful marinade recipes for underutilized meat cuts.