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, July 15 – Summer is in Full Swing
Chef Taylor will lean into summer with dishes to help beat the heat, with an emphasis on the freshest summer vegetables and lean proteins. We will work with easy-to-approach techniques and family favorites ranging from a lighter version of chicken salad to a delicious vegetable stir fry that’s sure to fill you up but not weigh you down. A fun class to get you in the swing of summer.
Wednesday, August 19 – Bounty of the Gulf Coast
In this class, we will celebrate the multitude of fresh and vibrant food that we have the pleasure of living with here in the panhandle. Chef Taylor will focus on the rich variety of local seafood and pair it with the best regional produce that the Gulf Coast has to offer. From local Yellow Edge Grouper to Royal Red Shrimp, guests will rekindle their love for the region bounty of the Gulf Coast.
Wednesday, September 16 – Fall into the Season
As the dog days of summer carry on and the beauty of fall begins, we will point our attention to the transition to late summer produce and early autumn comfort foods. Chef Taylor will demonstrate a classic or two, such as butternut squash soup and chicken pot pie, as well as a few new recipes that will make their way into your fall repertoire. As the leaves begin to fall, you’ll fall in love with this comfort food menu.
Wednesday, October 21 – Regions of Mexico
Come explore the diverse and vibrant food that makes Mexico such a culinarily rich country. From the chilis of Chihuahua, to the freshness of the Yucatan, you’ll discover the variety that Mexican food offers. Chef Taylor will feature a play on Veracruz sauce and a rich chicken mole from Oaxaca that’s sure to delight and enlighten.
Wednesday, November 18 – Winter is Coming
In this class, we will learn about the preparation necessary for surviving the winter ahead and how to appreciate the time indoors with our loved ones. Chef Taylor will discuss canning, pickling, and the ways to get a fresh bite of summer during the coldest months. He will feature a version of his grandmother’s chicken and dumplings, along with several winter classics to keep you full and full of love.