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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 $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.

Wednesday, July 21st –Summer Recipe Favorites

Our neighborhood small farmers and gardeners provide a variety of staple seasonal vegetables such as peas, squash, peaches, tomatoes, lettuces, sweet peppers and chilies. In support of the “farm-to-table” philosophy, Chef Miller will incorporate locally grown culinary ingredients when possible, including a variety of greens, heirloom tomatoes, corn, and Kirby cucumbers to name a few. Chef will demonstrate quick pickling for summer harvests and create remarkable tastings for easy to replicate seasonal dishes. 

Wednesday, August 18th- Lazy Days Dishes

Lazy day dishes can be best described as popular cold dishes served during hot sultry days of summer? a.k.a the dog days of summer. August is known for having the hottest days of the summer season, and at home, our dogs are best recognized for being lazy and simply relaxing on the front porch for the majority of the day. During the dog days of summertime dishes are frequently focused on light, cool, and chilled dishes. Cold soups such as gazpacho, a variety of fruit and vegetable salads, alongside fruit and relishes such as watermelon and spearmint for grilled chicken or fish. Chef Miller will prepare a variety of cool dishes to refresh your palate.  

Wednesday, September 15th- Celebrating Seafood 

Chef Miller will take you on a marine culinary adventure to discover the seafood bounty of regional offerings from both the Gulf of Mexico and Atlantic seaboard. Chef will discuss surf and boat fishing, and will discuss sustainable open-water ocean farming for fish such as salmon and cobia. Chef will also include a couple recipes for Pensacola and Destin coastal and deep water catch; such as line-caught fish, yellowfin tuna, swordfish, mahi-mahi, triggerfish, red fish, pompano, cobia or red snapper. Chef will create a 4 course tasting of his easy to replicate favorite seafood dishes.

Wednesday, October 20th- Mediterranean Cookery

Chef Miller will prepare regional specialty dishes and celebrate the foods hailing from Italy to Spain.  In the fall, we see rich, hearty soups, stewing, and braising from this region. In Lombardi, for example, you’ll find Alpine cooking — game, braised meats, and cheeses, as well as flatland cooking — risotto, Grana Padano and other lowland cheeses. In Spain you’ll find sundrenched cuisine using fresh herbs, apricots, raisins, olives, saffron and couscous. Chef will prepare dishes using some of his favorite Mediterranean-inspired recipes such as Chermoula with sliced grilled steak.

Wednesday, November 17th- Garden, Game and Grits 

Along the Gulf Coasts’ Deep South? cooking Southern is must!  Chef Miller will be cooking end-of-the season harvested peas, crispy fried okra and sweet corn Cajun maque choux for starters. Chef will also share his treasured game tastings? venison sausage, duck and quail for example. In addition, chef will pair up garden fresh ingredients, and demonstrate how to prepare them with some of his favorite proteins and he will walk the audience through perfecting corn grits for home cooking.  


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