Save the Third for Chef Irv: Savoring Salmon

August 21, 2019
5:00 pm - 9:00 pm

Save the Third for Chef Irv
Cooking Demonstrations and Drinks at Jackson’s Steakhouse

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 $45 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, so be sure to make yours by contacting Jessica Edwards, or 850-686-3149.

Wednesday: August 21st Savoring Salmon
Chef Miller will discuss sustainably farmed salmon including King Salmon (chinook), Sockeye (red), Coho (silver), Keta (chum), and Pink (humpy). According to the World Wildlife Fund (WWF), 70% of the salmon on the market is farmed. Salmon expert Maureen C. Berry explains that without farmed salmon, the market demands in the US could not be met. Health experts believe the benefits of eating farmed salmon outweigh the risks. Chef Miller will share his easy-to-prepare recipes such as smoked salmon tartine, salmon-potato cakes, and mustard- and dill-glazed grilled salmon using a variety of species, and two recipes inspired by Maureen C. Berry, author of Salmon: From Market to Plate (the quintessential quick salmon guide).
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