Special Event
Irv Miller
Gulf Coast Thanksgiving
Irv Miller

Pensacola, FL

Thursday, November 22
5:00 P.M. reception, 6:00 P.M. dinner*
Members $85, guests $110

*Please note special time.

Tired of turkey? Can’t face another Thanksgiving dinner with that big ol’ bird and all the trimmings? We’ve got the perfect antidote. This Thanksgiving, we’re turning our backs on that shopworn New England gobbler in favor of sunnier fare. We’re taking a short, happy trip to Southern climes to bring you Thanksgiving in high Gulf Coast style, courtesy of Irv Miller, chef/co-owner of Jackson’s in Pensacola, Florida, and, as Florida Restaurant Trends noted way back in 1991, a "pioneer of Florida Coastal Cuisine" in the Panhandle.

Miller has been creating unforgettable coastal fare for some two decades now. He headed south after graduation from the CIA and fell irrevocably in love with the fresh, clear flavors of Floridian fish and seafood, married to the tropical tastes the region has become known for. His résumé includes a star-studded stint behind the stoves at Bud and Alley’s Restaurant in Seaside, where he came to national attention. While at Bud and Alley’s, Miller made his first visit to the Beard House, cooking a birthday dinner for Southern culinary guru Edna Lewis. In the years that followed, Miller has made his mark with recipes and articles in a host of publications, including Nation’s Restaurant News, Bon Appétit, and Florida Living. He opened Frangista Seafood and Spirits, a consistent member of Florida Trend’s Top 200 since 1996; and in March 1999, he teamed up with partners Barry Phillips and Walter Steigleman to launch Jackson’s. In his latest venture, Miller pairs the Florida Coastal Cuisine he’s become known for with more landlocked traditional fare: he calls the result Grand American Classic Cuisine, and it’s winning him rave reviews. The Wine Spectator granted Jackson’s its Award of Excellence; Florida Trend put it on its Top 200 list. As J. Christopher Lowe wrote in Pensacola Today, a meal orchestrated by Miller is nothing short of "extraordinary."


Porcini-Dusted Sweetbreads on Speckled Heart Grit Cakes with Truffle Butter and Fresh Thyme
Miniature Crabcakes with Brown Lemon Butter
Corn Flan Blini Stack with Chive Crème Fraîche and Georgia Sturgeon Caviar
Cannonball Oysters with Sweet Red Chile Sauce
Schramsberg Brut Rosé 1997

Florida Red Snapper Meunière with Tomato Concassé, Demi-Glace, and Sweet Potato Hay
Frog’s Leap Leapfrogmilch 1999
Cream of Lobster and Sweet Corn with Tasso, Morels, and Brie Croustillant
King Estate Reserve Pinot Gris 1999
Wilted Butter Lettuce and Spiced Beet Salad with Roasted Pecans, Dates, Crisp Vidalia Onions, and Applewood-Smoked Bacon
Dried Cherry Bread with Orange Zest, Pumpkin-Walnut Bread
Honey-Bourbon-Glazed Duck with Andouille-Brioche Dressing, Autumn Chutney, and Roasted Harvest Vegetables
Lolonis Orpheus Petit Syrah 1998
Zinfandel-Poached Pears and Gingerbread Pudding with Cranberries, Caramel,
Cinnamon Streusel, and Alabama Sweet
Home Farm Cheeses
Beaulieu Vineyards Muscat de Beaulieu NV


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