Join Chef Irv Miller of Jackson's Steakhouse as he leads a second 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 begin 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 $40 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. Advanced reservations are required, so be sure to make yours by calling Maria Goldberg, Director of Marketing, Public Relations and Special Events at 850-217-2347 or the restaurant at 850-469-9898.

Hot and Spicy: Wednesday, January 20
Spice up your life with hot and spicy foods! In celebration of International Hot & Spicy Food Day (January 16), Chef Miller will discuss everything you need to know about gourmet hot sauces, salsas, seasonings, barbecue sauces, barbecue rubs, jellies, and hot chilies. Whether you are looking for recipes, sauces, or seasonings, we will serve up a number of diverse hot foods and flavors from around the globe.

Coastal Southern Cooking: Wednesday, February 24
Living here on the Gulf coast, cooking Southern is a must! For starters, Chef Irv will walk you through perfecting grits and cooking southern peas, collard greens, and green tomatoes. He will share information about treasured locally available food including pecans, preserves, relishes, quail, goat cheese, and seafood favorites from the waters of our very own Gulf of Mexico. In addition, Miller will demonstrate how to prepare some of his favorite regional recipes including pecan-crusted Mississippi wild redfish with Louisiana meunière sauce, country fried chicken, and Chef Edna Lewis biscuits.

Sauce Making: Wednesday, March 17
Delicate sauces can enhance food's natural flavors and can provide extra zest, creating a lively, flavorsome, and impressive meal. Chef Irv will introduce you to some basic and creative sauces that incorporate fresh herbs into your recipes as well as commonly used sauces such as marinara, cream sauce, a variety of butter sauces and the perfect hollandaise sauce! Chef will also demonstrate how to make spontaneous sauces based on available ingredients and construct fundamental derivative sauces to flavor your main dish. Finally, participants will learn about the "Mother Sauces" and how to update them for your recipes at home.

Appetizers: Wednesday, April 21
No special occasions necessary, just a get-together to celebrate good times, family, and friends. Chef Irv will showcase some easy-to-prepare appetizers from around the globe. From simple to elaborate presentations coupled with unique flavors, these dishes will keep your friends and family coming back for more. Chef will select and prepare an array of ingredients both fresh and from the pantry to make your party a huge success! Barry Phillips will demonstrate two handcrafted martinis for the perfect dinner party. No secrets here, just fun and entertaining food!

Mediterranean Cooking: Wednesday, May 19
Inspired by the cooking of Italy, France, Spain, Greece, Africa, Egypt, and Israel to Asia Minor, some of Chef Miller's favorite cooking comes from the Mediterranean. From black-eyed peas to fava beans, risotto to rice pudding, pine nuts to sesame seeds, Chef Miller will prepare authentic regional condiments and create specialty dishes from the Mediterranean. He will share with you some of his most treasured cookbook authors -- chefs Lydia Bastianich, Marcella Hazan, Elizabeth David, Claudia Roden, and Paula Wolfert.

Steaks: Wednesday, June 16
Steaks -- it's what we are known for here at Jackson's. In this class, Chef Miller will show you how to select the best meat cuts and identify and discuss degrees of marbling. He will compare identical meat cuts purchased from three of our area grocery stores and discuss purchasing fine meat cuts by mail order. You will learn about different steak marinades and how to capture that perfect taste you have been looking for. Tasting will include Wagyu beef, most often called American Kobe beef. Chef Miller will include open flame and classic pan-seared beef recipes.

###