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, reserve your spot here through Eventbrite. For additional information, contact Jessica Ryberg, jessica@goodgrits.com or 850-686-3149.
Wednesday, January 18th- The American Table
Glorifying the diversity of American cuisine from coast to coast and from soup to dessert, Chef Miller will prepare a variety of his favorite recipes for foods that soothe the casual eating palate and satisfy the soul. Chef Miller takes the best flavors from the past and revitalizes them with the freshest, ripest and richest native ingredients. Fish and shellfish from America’s shores, everything from chicken and duck to venison to beef, pork and lamb from our forests and farms.
Wednesday, February 15th- A Feast of the Senses
The act of cooking can be as much of a pleasure as eating, and if you really cook with your senses, you begin to find that cooking isn’t work, it’s exciting, gratifying and fun! Chef Miller will include inspiring recipes that will encourage you to slow down and become fully absorbed as you learn to cook with and for all five senses: See, touch, smell, hear, and taste. Chef Miller invites you to make home cooking a rich, sensational, and rewarding experience.
Wednesday, March 15th- Flavors From Afar
Chef Miller will be featuring and demonstrating dishes using flavors and ingredients from distant countries. Chef Miller will create a variety of recipes introducing ingredient combinations for both fish and meat. Many of the elements used will reflect the origin from different geographical areas around the globe such as; Peru, Japan, Hawaii and South America. Chef will prepare pork, chicken and seafood along with a few of his favorite vegetable sides.
Wednesday, April 19th- A Taste of Place
Years ago, to celebrate a taste of place, chefs from all over the state of Florida-–from the Keys to the Panhandle coined their interpretation of their local/regional cooking such as Floribbean, Florida Coastal and New World Cuisines to celebrate the foods from their place. Here in Northwest Florida, Chef Miller paved the way for New Florida Cooking, for a taste of his coastal home place. As the taste of an oyster takes on the flavor of its natural surroundings, recipes take on the flavor of our regional bounties, creating a new taste of place.
Wednesday, May 17th- Savoring the Gulf Coast
Since we are connected to the Deep South states cooking with Gulf Coast ingredients is must especially when cooking in Pensacola! Chef Miller will take you on a maritime culinary adventure to discover the seafood bounty of regional offerings from both the Gulf of Mexico and Atlantic seaboard. Chef will also include recipes for deep water catch; such as line-caught fish, yellowfin tuna, swordfish, mahi-mahi, triggerfish, red fish, pompano, cobia or red snapper. Chef Miller will share information and prepare treasured locally available foods and recipes in a 4-course sampling for you to enjoy.
Wednesday, June 21st- Farm Fresh Flavors
Our neighborhood small farmers and gardeners provide a variety of seasonal Panhandle vegetables such as tomatoes, eggplant, chard, and sweet peppers. Chef Miller will be cooking seasonal harvested peas, greens, squash and much more for starters. In addition, chef will pair up garden fresh ingredients, and demonstrate how to prepare them with some of his favorite proteins. Chef will also share his treasured fresh from Florida and Alabama tastings using locally harvested seafood, vegetables and herbs, for example.