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, reserve your spot here through Eventbrite. For additional information, contact Jessica Ryberg, or 850-686-3149.


Wednesday, July 19th – Simple Farmhouse Recipes

Chef Miller takes the best farmhouse flavors from around the country and revitalizes them with the freshest, ripest and richest native ingredients. The best just-dug vegetables and fruits come from small growers and farmers in our vicinity. Chef will visit and shop local produce stands and farmers markets and come up with some fantastic recipes and dishes. In support of our local growers and vendors, we suggest visiting several of our local farmers markets such Baileys Produce & Nursery on N. Davis Hwy and The Farm on Mobile Highway. Chef will focus on seasonal produce prepared in the farm fresh manner.


Wednesday, August16thCooking without Borders

The act of cooking without borders can be as much of a pleasure as eating itself, and if you really cook by simply using your favorite flavors, taste and regions, you begin to find that cooking isn’t work ― it’s exciting, gratifying and fun! Chef Miller will be featuring and demonstrating dishes using flavors and ingredients from around the country. While many of us are able to experience different foods when traveling, many cannot afford the luxury. Chef Miller will prepare dishes influenced by his favorite geographical areas. Regional eclectic culture-styles will reflect climate and ingredients not limited by physical borders.


Wednesday, September 20thSouthern Food

For over four decades, Chef Irv Miller laid his Southern roots. He has committed his talent to the North West Coast of Florida. Chef Miller is recognized from Pensacola to Seaside as one of the Gulf Coasts best Chefs, and he will walk you through his collection of favorite southern-inspired dishes influenced by southern chefs such as Chefs Edna Lewis, Natalie Dupree, Virginia Willis and Art Smith. His regional recipes include ingredients that he has enjoyed and found remarkable as both traditional and non-traditional southern foods.  He will share information and prepare treasured locally available foods and recipes in a 4 course sampling for you to enjoy.


Wednesday, October 18thTaste of Route 66

Chef de Cuisine Jeremiah Taylor will be sharing the foods of the well-traveled Mother Road-Route 66. Chef Taylor will feature his favorite and most memorable dishes from Los Angeles to Arizona, New Mexico, and finishing in Texas. Beginning in the home of healthy eating, chef will start with his spin on the Los Angeles original Cobb salad, featuring fresh seafood and avocado. Next we’ll head into Albuquerque, New Mexico for Pozole, and then a short dash to Santé Fe for New Mexico’s famous Pork Green Chili, and lastly to Amarillo Texas for smoky barbecue brisket.

Wednesday, November 15thCelebratory Cooking

Chef Miller will share some of his beloved special occasion and holiday cooking tips and provide a delicious cross-section of creative recipes, showcasing easy to prepare tasty indulgences to keep your friends and family coming back for more. Recipes will include both traditional and alternative ideas for appetizers, entrees and sides.  Chef Miller will also share innovative celebratory-inspired meat and vegetable alternatives.