News & Press

Save the Third for Chef Irv Cooking Demonstrations and Wine Pairings at Jackson’s Steakhouse January – June 2015

Artisan Cheeses, Wednesday: January 14th

Small-batch artisanal cheeses cover the wide, wonderful world of cheesemaking. Farmstead cheese reflects the particular soil, climate and herbage of each season. One of the key things that sets farmstead and artisan cheesemakers apart from other cheesemakers is the milk they use to make their cheese. Most of these handcrafted cheeses are made on farms that use no herbicides, pesticides or growth hormones. We celebrate seasonal variations in cheeses and recognize them as the hallmark of unique, regionally produced food. Our local flagship artisan cheesemaker is Sweet Home Farm of Elberta, Alabama. Chef will prepare dishes using such small-batch cheeses from all around the U.S.

 High on the Hog, Wednesday: February 18th

The fascination with pork and particularly bacon is here to stay. Chefs started talking about their passion for bacon about five years ago and it has only grown since then. Cooking with bacon, as we do judiciously as a seasoning at the restaurant, makes everyday and special occasion dishes taste better, and it is not a trend. In fact, we support Roger Elliot of Green Cedars Farm in Molino, Florida, by using his pork bellies. We also feature bacon (from Benton’s Smoky Mountain Country Hams) on many of our dishes. There are more farmers making their individual types of artisanal bacons than ever before because the demand for excellent bacon is growing, not declining. Chef Miller will prepare four dishes for tasting, featuring the best bacon!

 Sustainable Seafood, Wednesday: March 25th*

Our great Gulf of Mexico provides us with various species of delicious seafood — yellowfin tuna, mahi mahi, amberjack, swordfish, red snapper, and grouper, to name some, and from its brackish sounds and other connected waterways, blue crab, oysters and clams. Restaurants and chefs have a tremendous responsibility to support both sustainable farm-raised and wild seafood efforts, since 80 percent of all seafood and 98 percent of all shellfish is consumed in restaurants around the country. Fishery management highly regulates commercial fishing and is held accountable for managing our fish supply sustainably. What does sustainable fishery management mean? Taking care to never harvest more than our ecosystem can replace. Chef Miller will prepare four dishes using sustainable-seafood tastings.

 Simple and Southern, Wednesday, April 15th

There is nothing more simple, Southern and celebrated than the perfect biscuit. The biscuit is classic and nearly timeless. Perhaps considered the quintessential food of the South, the delicate, puffy dough is celebrated around the country in a variety of ways. Smeared with jelly, jam or marmalade, jazzed up with smoked country ham, adorned with cheddar cheese, applied as a topping for fruit cobblers, much-used as a topper for chicken ’n’ dumplings, and dressed with strawberries and whipped cream for an easy dessert. Chef Miller will dazzle you with a variety of his dishes using the biscuit.

Fresh from Florida, Wednesday: May 20th

Jackson’s Steakhouse and Great Southern Restaurants were selected to participate in this Fresh from Florida on the Menu, a pilot program set forth by the Florida Department of Agriculture and Commissioner Adam Putnam. “Fresh from Florida” represents Florida agriculture’s worldwide image of excellence. Bringing the Fresh from Florida brand onto our restaurant menu broadens the reach of the brand and raises consumer awareness. This in turn brings more attention to Florida-grown products. With that being said, Chef Miller will prepare a tasting of his special recipes using sustainably grown foods from Florida waters and Florida farmers.

A Taste of Europe, Wednesday: June 17th

Inspired by the bold ingredients and cooking style of sun-drenched regions of the Mediterranean, the foods of Spain, France, Italy Greece, Africa, Egypt and Israel take the forefront. Some of Chef Miller’s favorite cooking techniques and dishes were born in the Mediterranean. He will prepare authentic regional condiments and foods, and re-create specialty dishes from around and within the Mediterranean. Chef Irv will prepare four tastings and discuss the food similarities and differences of the surrounding countries. Because the Europeans are very proud food people, local restaurants and chefs boast of their signature dishes and coastal favorites. Chef Irv will focus on the coastline seafood specialties, cheeses, country regional dishes and familiar global favorites to expand on his sun-drenched menu tasting.

 

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