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 17th- Coastal Culinary Treasures
Chef Miller will celebrate coastal seafood and agriculture specialties, regional dishes, and familiar local favorites to expand on his Gulf of Mexico menu tasting. Chef Miller’s treasured coastal dishes include locally harvested seafood, oysters, vegetables and herbs, for example. Recipes will focus on the treasures provided by the Great Gulf coast featuring Florida, Alabama, Mississippi, Louisiana and Texas.
Wednesday, February 21st- Modern Southern Classics featuring Chef Jason Hughes
Chef Jason Hughes of Atlas Oyster House joins us at Jackson’s Steakhouse to prepare modern versions of passed-down family recipes. Chef Jason will share classic Southern dishes, such as pimento cheese and fried green tomatoes, updated with fresh new preparations. Inspired by his family’s cooking growing up in the South, and informed by today’s techniques and trends, Chef Jason will present exciting new takes on traditional classics that are still as memorable, yet simple to prepare, as the tried-and-true originals. This philosophy drives the menu at Atlas Oyster House, and Chef will even demonstrate a dish or two from that menu while discussing its influences (spoiler alert: Jackson’s Executive Chef Irv Miller is a big one)!
Wednesday, March 20th- Seasonal Palate
Chef Miller will prepare a tasting of his extraordinary recipes using southeast regional agriculture and seafood from Gulf coast waters. In addition, Chef Miller will introduce ingredient combinations for fish, meat and pasta. Chef Miller will utilize seasonal produce from bordering states as well as our very own sunshine state. Seasonal tastings include our region’s most notable dishes, familiar favorites and additional new flavor profiles for the palate.
Wednesday, April 17th- Meat-eater Tastings
Looking for proven meat preparations and great flavors? Chef Miller will enlighten class members on how to capture winning meat-eater tasting combinations. Samplings will include grilled, roasted, smoked and braised meats including open flame and classic pan-seared meat recipes. Chef Miller will be cooking tastings of beef, chicken, pork and lamb and will be preparing exciting new spice rub and marinade techniques and recipes. Chef Miller takes the best flavors from the past and revitalizes them with the freshest, ripest and richest native ingredients.
Wednesday, May 15th- Flavors of Springtime
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. Produce shopping by season can be an adventure for the local farmers market purest. The best just-dug vegetables and fruits come from small growers and farmers in our vicinity. Our neighborhood small farmers and gardeners provide a variety of seasonal vegetables such as tomatoes, eggplant, chard, and sweet peppers.
Wednesday, June 19th- The Ready Tomato
Most everyone loves the bountiful, local, fresh and fruitful flavors that spring in the South brings! Food preparations become lighter as we prepare for the warm weather months. Whether it is a great vine ripe tomato, Roma tomato, grape tomato or heirloom tomato from Alabama or Florida. Chef Irv will prepare a tasting menu and recipes for regional tomato specialty dishes and will discuss the food from our Northwest Florida and vicinity— all fresh ingredients go into his robust, exciting Mediterranean-inspired sundrenched cuisine.