5:00 P.M. reception, 6:00 P.M. dinner*
Members $85, guests $110
*Please note special time.
Tired of turkey? Cant face another Thanksgiving
dinner with that big ol bird and all the trimmings?
Weve got the perfect antidote. This Thanksgiving,
were turning our backs on that shopworn New England
gobbler in favor of sunnier fare. Were 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 Jacksons
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 Alleys
Restaurant in Seaside, where he came to national
attention. While at Bud and Alleys, 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 Nations Restaurant
News, Bon Appétit, and Florida
Living. He opened Frangista Seafood
and Spirits, a consistent member of Florida
Trends Top 200 since 1996; and in March 1999,
he teamed up with partners Barry Phillips
and Walter Steigleman to
launch Jacksons. In his latest venture, Miller
pairs the Florida Coastal Cuisine hes become known
for with more landlocked traditional fare: he calls
the result Grand American Classic Cuisine, and its
winning him rave reviews. The Wine Spectator
granted Jacksons 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."