News & Press

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 $55 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, jessica@goodgrits.com or 850-686-3149.

Home Cooking Ideas, Wednesday: January 20th

Principals of home cooking can vary immensely from family to family depending on their history and background. For instance, Southern home cooking ingredients include will include beans, greens, cornmeal (used in cornbread, hush puppies, hoecakes, and as a coating for fried fish), and pork. Since pork is a prominent ingredient in both Southern and in Europe, the foods have comparative characteristics in cooking-style, yet fresh and local ingredients may vary widely. Chef Irv will compose ethnic-influenced dishes from smoked ham hocks and boiled greens to corn bread fritters. In addition, Chef Irv will select a variety of dishes that stem from our geographic location, culture, and the different foods available based on the climate as it changes over the seasons.

Cast Iron Cooking, Wednesday: February 17th

There is something soulful about a cast iron skillet. Perhaps it’s a connection to the past or ageless simple cookware that evokes a good story. Nevertheless, cast iron skillets have remained a constant in Chef Irv’s kitchens both at home and at work, and in kitchens across America for over 100 years. Cast iron skillets are dear to Chef Irv, as each one he owns, has a history. Chef plans on using a Dutch oven, skillet-frying and baking a variety of his recipes cast iron cook ware. Don’t be surprised to see him cook his favorites from crisping sandwiches, to preparing drop biscuits, to one-pot braised beef and chicken, and of course dessert fruit clafouti.

Gulf Coast Cravings, Wednesday: March 17th

Our neighborhood coastal small farmers and gardeners provide a variety of seasonal vegetables such as eggplant, chard, squash, potatoes and sweet peppers. In the spirit of the “farm-to-table” philosophy, chef Irv will incorporate locally grown Gulf coast cravings into innovative dishes using local ingredients when possible, including a variety of squashes, greens, sweet potatoes, purple potatoes, kale varieties, beets and turnips with their tops, radishes, rainbow carrots, and heirloom tomatoes to name a few. Chef Irv will create remarkable recipes for easy to replicate seasonal vegetable and specialty dishes. Chef’s dishes may include small-batch bacon, locally raised pork, lamb, eggs or honey to name a few.

A Taste of Spring, Wednesday: April 21st

Most everyone loves bountiful flavors—local, fresh and fruitful—that spring in the South brings! Dish preparations become lighter as we prepare for the warm-weather months. Whether it is Silver Queen corn, a great watermelon in the summer from Escambia County, or a cantaloupe from Alabama, we wave our “keep it local” flag and are proud that we support and use some of this area’s finest produce. Chilton County, Alabama, peaches are a personal favorite of Chef Irv. He will prepare his regional specialty dishes and will discuss the food from Northwest Florida and vicinity—all fresh ingredients go into his robust, exciting spring cuisine.

Fire-up the Grill, Wednesday: May 19th

Whether you have a Big Green Egg or a good ole gas grill, Chef Irv will have some tips for grilling and how to prepare your grill for direct and indirect cooking. Recipes are developed 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 the quick short one hour marinade. Chef Irv is gearing up to reveal some of his favorite flavorful recipes for grilling both meat and seafood.

Celebrate Florida’s Bicentennial: June 16th

One of the most important events was the date Florida was relinquished by Spain and became part of the United States. This inception occurred on July 17, 1821, and was conducted by U.S. army troops under the command of the first governor, Andrew Jackson. The site where the transfer of ownership happened — Plaza Ferdinand — still exists, right outside our cooking class  doors. July 17th 2021 will mark the 200th anniversary of this historic event — Florida surrendered by the Spanish, officially becoming a U.S. territory, where the 23-starred flag was first raised. With these events serving as inspiration, Chef Irv Miller will prepare four recipes and tastings centered on Florida and Spanish heritage foods demonstrating Pensacola’s cultural back ground, e.g.; pork, red snapper, oysters and figs.

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