Key Selling Points * More than 60 delicious recipes from acclaimed, award-winning Florida chef Irv Miller * Engaging profiles of Gulf Coast off-bottom oyster farms * Beautiful photography that celebrates the unique character of the Gulf coast region Audience * Oyster lovers * Seafood lovers * Professional chefs and home epicureans * Gulf Coast aficionados * Followers of the Farm to table movement * Fans of Chef Miller
Key Selling Points * More than 60 delicious recipes from acclaimed, award-winning Florida chef Irv Miller * Engaging profiles of Gulf Coast off-bottom oyster farms * Beautiful photography that celebrates the unique character of the Gulf coast region Audience * Oyster lovers * Seafood lovers * Professional chefs and home epicureans * Gulf Coast aficionados * Followers of the Farm to table movement * Fans of Chef Miller
Irv Miller, founding executive chef at Jackson¿s Steakhouse in Pensacola, Florida, has prepared dinner at the James Beard house for five one-of-a-kind events. A graduate of the Culinary Institute of America, Chef Miller has a distinct style, a powerful vision, and most of all, the ability to translate bold ideas into food that¿s irresistibly delicious and beautiful. For over three decades, Chef Miller has been committed to endorsing the Florida Panhandle¿s seaward and inland bounties. Many of Chef Miller¿s recipes and articles have been included in Bon Appétit, Food Arts , Food & Wine, Florida Trend, Florida Living, Southern Living, Atlanta Magazine, the Pensacola News Journal¿s ¿Chef¿s Corner¿ column and The Lodge Cast Iron Cookbook. While performing as television chef/host for WSRE¿s PBS cooking show ¿Flavors of the Coast,¿ Chef Miller filmed 51 episodes. More recently, Chef Miller appeared on ¿Emeril¿s Floridä TV cooking show promoting Pensacola. He took to the cooking stage for Coastal Living magazine¿s demonstration theater at the 26th Annual Sandestin Wine Festival and represented the Sunshine State at the Great American Seafood Cook-Off.
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Table of Contents: * Foreword: By Jason Burnett (Oyster Obsession) * Foreword: By Bill Walton (Dr. Oyster) * Introduction * Chapter 1 –Drops, Mignonettes Mists, and Hot Sauce-(9) * Chapter 2 – Ceviche, Crudo & Chilled Toppings (9) * Chapter 3 – Soups, Gumbo and Stews (7) * Chapter 4 – Pan and Deep Fried (13) * Chapter 5 – Oysters on Fire (7) * Chapter 6 – Broiled, Roasted and Stuffed (6) * Chapter 7 – Oyster Pan Roasts, Pasta and Grits (6) * Chapter 8 – New Crusted Classics: (7) * Sidebars: 10 Profiles of Off-Bottom Gulf Oyster farms in Florida, Alabama, and Louisiana
