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. Seating is limited, reservations are required; be sure to make yours by emailing marthaanne@goodgrits.com or calling 850-777-0412.
Wednesday, January 15th- Comfort Flavors
Chef Irv will walk you through some of his favorite comfort foods. His regional cold weather dishes include ingredients that he has enjoyed and found remarkable as both traditional and nontraditional Soul warming foods. He will share information and prepare recipes in a 4-course sampling for you to enjoy. Some of his favorite slow food tastings, from small growers and local farmers to the waters of our very own Gulf of Mexico, include pork, local seafood, C & D Mill yellow corn grits, and an array of regional ingredients.
Wednesday, February 19th- Local Favorites
Since we are connected to the Deep South states― cooking with Gulf Coast ingredients is must especially when cooking like a local in Pensacola! Chef Miller takes the best local flavors from around the country and revitalizes them with the freshest, ripest and richest native ingredients. Chef will visit and shop local produce stands and farmers markets to prepare his favorite recipes and dishes— all fresh ingredients go into his robust, exciting local cuisine.
Wednesday, March 19th- Bacon to Barbeque
Chef Irv will be featuring award winning bacon, and both delicious and innovative barbeque flavors. States and countries such as Alabama, Memphis, Tennessee, Florida, North Africa and Asia are noted for their unique regional spices and sauces. Chef will prepare pork, chicken and brisket along with a few of his favorite sides. In addition, chef will demonstrate delicious brines and rubs used for additional flavoring of meats before barbequing or smoking.
Wednesday, April 16th- Meat Cravings
Jackson’s Steakhouse procures its Midwestern grain-fed beef from the heartland of America, using only corn-fed beef from four of the major beef packers. These beef packers are located in the area known as the Corn Belt. Included in the Corn Belt are Kansas, Nebraska, Iowa and Colorado. In addition to preparing beef, chef is gearing up to reveal some of his favorite ways to prepare pork and chicken. Recipes will include marinades and recipe tastings of a range of flavors from around the world.
Wednesday, May 21st- Spring has Sprung
Most everyone loves the bountiful flavors, local, fresh and fruitful that spring in the South brings! Chef Miller will focus on an array of springtime harvested vegetables. Chef will also share his beloved foods― incorporating locally grown ingredients when possible, including a variety of greens, heirloom tomatoes, and corn for example along with meats. 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, June 18th- Somewhere South
Chef Irv Miller 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 from the tip of Florida to Charleston, North Carolina. Recipes include ingredients that are enjoyed and found remarkable as both traditional and non-traditional. He will prepare his foods from somewhere in the South and recipes in a 4 course sampling for you to enjoy.