Living here on the Gulf Coast, cooking Southern slow food is must, especially in cooler weather. On Oct. 20, Chef Irv Miller of Jackson’s will walk you through perfecting Southern slow-cooked foods: grits, barbecue brisket, roasted pork shoulder, and chicken and dumplings. Two classes are scheduled. The first class will begin promptly at 5 p.m. and end at 6:30 p.m. The second class will begin at 7:30 p.m. and conclude at 9 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. For more information or to reserve your spot, email firstname.lastname@example.org.
Tuesday May 21st 2013