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 seat please contact Jessica Ryberg, jessica@goodgrits.com or 850-686-3149.
Wednesday, July17th- Flavors of Florida
The flavors of Florida cultivate the soul of the state stretching from Miami and Key West—fusing Cuban and Latin American flavors, to the western gate of the sunshine state here in Pensacola—often influenced by New Orleans and Alabama flavors. Today we artfully and deliciously combine ingredients, flavors and cooking techniques to create rule-bending recipes and cutting-edge regional fusion dishes incorporating Florida tropical fruits and vegetables available year-round. The tasting menu will include collective dishes inspired by Chef Miller’s loyalty to Florida regional ingredients and local small farmers.
Wednesday, August 21st- Late Summer Celebration
Chef Miller will be preparing an array of late summer harvested vegetables. Chef will also share his treasured foods― incorporating locally grown ingredients when possible, including a variety of fresh produce such as greens, summer squash, okra, tomatoes, peaches and corn. In addition, chef will pair up as many garden fresh ingredients, and demonstrate how to prepare them with some of his favorite proteins and he will walk the audience through perfecting his recipes for replicating at the supper table.
Wednesday, September 18th- The Thrill of Seafood
Chef Miller will pair up garden-fresh ingredients with coastal catch favorites and will demonstrate how to prepare them using some of his favorite recipes, as well as walk the class through proper handling of seafood items. Chef will discuss open-water fishing, and sustainable ocean and earth farming. Chef will also include recipes for Pensacola and Destin deep water catch; such as line-caught fish, yellowfin tuna, swordfish, mahi-mahi, triggerfish, and red snapper. Chef will create a 4-course tasting of his easy to replicate favorite dishes.
Wednesday, October 16th- Fall in the South
Chef de Cuisine Jeremiah Taylor will be leading a four-course tasting highlighting the flavors of fall in the South. As a Kentuckian, who grew up on a working farm, Chef Taylor will showcase fall harvest vegetables such as carrots, peas, beans, and pumpkin as well as game meat indigenous to the South. With an emphasis on preparing for the winter, Chef Taylor will feature preserved summer vegetables by way of canning and pickling along with prepping a pantry for winter.
Wednesday, November 20th- Cast Iron Cooking
There is something soulful about cooking in a cast iron skillet. Perhaps it’s a connection to the past or ageless simple cookware that evokes a good story. Nevertheless, cast iron skillets have remained a constant in Chef Irv’s kitchens both at home and at work, and in kitchens across America for over 100 years. Chef Miller plans on using a series of cast iron cookware for one-pot favorites, skillet-frying, baking, open fire cooking and smoking. Don’t be surprised to see him cook his favorites from crisping sandwiches, making quesadillas, preparing drop biscuits to braising beef and chicken, and of course a cast iron baked fruit or cake dessert.