Join Chef Jeremiah Taylor of Jackson’s Steakhouse as he leads a series of cooking classes on the third Wednesday of each month – Tailor Made. 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 Taylor’s recipes in the comfort of your own home. Seating is limited, reservations are required; be sure to make yours by emailing marthaanne@goodgrits.com or calling 850-777-0412.
Wednesday, January 21st- Food is Love and Warmth
As we celebrate the New Year and colder weather, Chef Taylor will focus on comfort foods, elevating to the Jackson’s standards. In this class we will feature an updated version of beef and vegetable soup, lean into braised proteins, and try to replicate the mainstays of food we all love in the winter. The menu will leave the guests with the love and warmth only family and food can provide.
Wednesday, February 18th- Laissez les Bons Temps Rouler
“Let the good times roll” will feature food with the whimsy and spectacle that only Mardi Gras can bring. In this presentation Chef Taylor will turn a few classics on their head, and introduce techniques that will play into the spirit of Fat Tuesday. Expect seafood, chicken, and a whimsical dessert sponge cake. This demonstration will give you a few tricks to dazzle your guests at your next dinner party.
Wednesday, March 18th- Spring is in the Air
As the weather turns warmer and the freshest spring produce starts to harvest we will showcase the flavors of the season. Like spring awakening life, this class will awaken the taste buds with classic flavors. In this session Chef Taylor will use local produce and much loved family staples to celebrate springs arrival. Come celebrate the simple yet delicious taste of spring.
Wednesday, April 15th- Amazing Appetizers
A fun class dedicated to the unsung hero of dining out; the appetizer. Small bites with big flavors featuring the best local seafood and ingredients displayed in an easy to approach way. Chef Taylor will put a spin on some classic appetizers and even revamp a Jackson’s classic or two with a twist, of course. An appetizer feast that won’t need an entrée.
Wednesday, May 20th- A Spicy Affair
A class based on the spice blends and flavor combinations that Chef Taylor has come to love and use throughout his career. Think bold and zesty – not hot. Ranging from powdered mushroom rubbed vegetable skewers to harissa spiced Kofta. This will be a global tour of regional spice combinations and tastes.
Wednesday, June 17th- Fire up the Barbecue
July is the perfect time to fire up the barbecue with loved ones and friends. Chef Taylor will lead this class with an emphasis on open flame cooking and smoking proteins from the air, land and sea. We will put a spin on classic barbeque sides and sauces that will wow the diner and make throwing your next cookout a success.