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Bacon, Books, Beer, and Badass Oysters with Irv Miller & Bill-e's Bacon

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About Chef Irv Miller:

CHEF IRV MILLER has been working along the Florida Panhandle and writing about the foods of the Gulf Coast for more than three decades. He received national acclaim for pioneering the area’s New Florida Cooking during the American Cuisine movement in the late 1980s and 1990s, paving the way for many of the region’s upcoming chefs. Miller’s longtime commitment has been to sourcing Gulf Coast ingredients and Southern-inspired foods. In 1999, along with his partners, Chef Miller founded Jackson’s in Pensacola. He currently resides as executive chef. Chef Miller is a six-time performing chef for the James Beard Foundation, and is also noted for cooking alongside legendary chef Edna

Lewis numerous times, which led to his appearance as a guest judge on Bravo’s Top Chef.

Miller’s regional recipes are included in Lodge CastIron Nation. His first cookbook, Panhandle to Pan:

Recipes and Stories from Florida’s New RedneckRiviera was published in 2015, and his second cookbook

Gulf Coast Oysters: Classic and Modern Recipes of a Southern Renaissance was recently published in 2018.

About the Book:

It’s been said Gulf Coast oysters have the cleanest taste of any oyster: “…it tastes of the sea and not much else, and for that reason they should be the oysters against which all others should be measured.”

Gulf Coast Oysters: Classic & Modern Recipes for a Southern Renaissance is the latest cookbook from acclaimed and award-winning chef, Irv Miller.  Beautifully photographed and replete with mouth-watering recipes, Gulf Coast Oysters is a joyful and thorough exploration of Gulf oyster culture that honors the many oyster classics of the Gulf foodways while also putting a fresh, modern spin on preparing “panhandle pearls.”

Going beyond its delicious recipes and stunning photos, Gulf Coast Oysters also focuses on preserving the Gulf’s cross-cultural, Southern traditions and a goal of creating new interest in seafood-sustainable products. Miller’s years of hands-on experience of modernizing the way the Florida Panhandle thinks about food, as well as his support of sustainable food-producing practices, has provided him the unique and credentialed perspective for telling the story of the ever-changing food scene along the Gulf Coast.

Whether you’re a native of the Gulf Coast, a passionate epicurean, or simply part of the growing population of oyster fans that’s booming from coast-to-coast, Gulf Coast Oysters: Classic & Modern Recipes for a Southern Renaissance is an bountiful book of diverse Gulf oyster recipes, striking photography, and an engaging look at the culture surrounding the ancient mollusk’s place on Gulf coast.

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Irv Miller is a chef at Jackson’s in Pensacola. Bill Stitt, who is owner and bacon maker at Bill-E’s restautant on Hwy 181. He will cook his bacon and Irv Miller will have oysters and sign books.

Irv Miller is a chef at Jackson’s in Pensacola. Bill Stitt, who is owner and bacon maker at Bill-E’s restautant on Hwy 181. He will cook his bacon and Irv Miller will have oysters and sign books.

Earlier Event: September 12
John Dersham - "My Alabama"