Gulf Coast Thanksgiving

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 resume 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 Appetit, 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 business 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.’