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 Ryberg, jessica@goodgrits.com or 850-686-3149.


Wednesday, July 20th- Glorious Summer Samplings

Before the hot temperatures set in, Chef Miller recommends a trip to Palafox market to check out the freshest harvest from area small farmers and gardeners and growers. Edible plants for growing, and summer harvest can be found along with squash, tomatoes, lettuces, sweet peppers and chilies. In support of the “farm-to-table” philosophy, Chef Miller will incorporate locally grown culinary ingredients when possible. Chef will demonstrate summer-inspired recipes and create remarkable tastings for easy to recreate seasonal dishes.


Wednesday, August 17th- Seaside Bites

Seaside or beach bites can be best described as popular appetizers and small plates served-up during spring, summer, fall or anytime, and for any occasion. Since its summertime for this class, seaside dishes may frequently focus on fried or chilled dishes including but not limited to salads, crostini’s, shrimp, crab and seafood dips served up in bite size portions. Chef Miller will prepare a variety of his favorite recipes for beach bites that soothe the casual eating palate and satisfy the soul.


Wednesday, September 14th- Island-inspired Flavors

Island cuisines have deep roots in the authentic traditions and flavor of regional their heritage and rightfully find their place at the American table. Chef Irv Miller will present an overview of tropical and subtropical fruits and vegetables found locally and celebrated around the globe: tropical fruits and vegetables, fruit salsas and vegetable accompaniments, creative chicken, pork, beef and seafood recipes including island specialties and regional condiments. Chef will share his treasured game tastings? venison sausage, duck and quail for example.




Wednesday, October 19th- ‘Izakaya’ (Japanese Tapas) with Chef Blade Herring

Sushi became popular along the Gulf coast over two decades ago. By 1990, quaint locally established restaurants with bars all along the coast began serving non-traditional sushi and Americanized tapas or small plates. Chef Blade will prepare four tasting courses of his favorite Eastern-style small dishes. On the menu will be tastings such as; Japanese egg custard and Bao bun with softshell crab. Chef Blade will also prepare some of his favorite Eastern-inspired appetizers.


Wednesday, November 16th- Comfort Food Cooking

Chef Miller will be cooking end-of-the season harvested crispy fried okra and sweet corn Cajun maque choux and a variety of shucked field peas. With cooler weather approaching it’s time to reintroduce foods that warm the soul and stick to your ribs. Soups, roasted and braised meats, rich sauces, game, butternut squash, pumpkin, bacon and bourbon are all back!  As the menus continue to change, I still find myself remaining loyal to the foods of the great American south and fascinated with the basic European cooking techniques that continue to stand the test of time.