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Jacksonville has lots of options when it comes to enjoying a meal that feeds your soul. Millers Soul Food Kitchen in Jacksonville features traditional favorites, including turkey necks, black-eyed peas and cornbread. Photos by Cole LoCurto. A typical meal at soul food restaurants includes an entrée (with or without rice), two sides and cornbread. Most restaurants serve the staples: fried chicken, smothered pork chops, oxtails, meatloaf, fried shrimp, collard greens, field peas, mac and cheese, cornbread, along with a wide variety of desserts. While seating is available at most local establishments, take-out figures prominently as a convenient way to enjoy soul food for lunch and dinner at home or in the office. Here are a few spots around Jacksonville offering flavorful spins on traditional dishes. ********** MILLER’S SOULFOOD KITCHEN 7303 Pearl Street, Jacksonville Turkey necks over rice, sweet potatoes, okra and tomatoes, corn bread Originally called Miller’s Produce, the business started at the Jacksonville Farmers Market on Beaver Street, selling collard greens and other vegetables. Latunda Miller runs the restaurant, after taking over from her father several years ago. “When Daddy was over at the farmers’ market, one of his customers was a police officer, who suggested this location for the business. It’s an old Skinner Dairy building,” relates Latunda. In honor of her father, Latunda offered $5 dinners on Father’s Day ten years ago – and still has meals on her menu for that price. You can even pick up a bag of collard greens at Thanksgiving. Tip : Quench your thirst with Latunda’s specialty drink, mango sunrise punch or grab a honey dripper for a cool frozen treat. SOUL FOOD EXPRESS 1227 E. 21st Street, Jacksonville Oxtails over rice, collards, mac and cheese, corn muffin Housed in a former pool hall, this small but bustling kitchen has been serving traditional soul food dishes for more than 19 years. Owner Al Collins, manager Patricia Singleton (Al’s sister) and their staff handle a steady stream of customers seeking fried chicken, pork chops, bbq ribs, chitterlings, pigs’ feet, seafood, a variety of sides and desserts. A helpful sign is prominently displayed providing instructions to newcomers on how to order a meal. “We don’t have a lot of space in here – most of our business is to-go,” says Patricia. “Our regulars know what days to come in for specials like pigs’ feet or turkey neck bones, and we usually run out.” Tip : Since the restaurant is only open Thursday through Sunday, pick up a couple of extra desserts to tide you over, especially the Pineapple Pecan Cake. SHUT EM DOWN 6315 San Juan Ave, Jacksonville Fried Chicken, mac and cheese, collards, corn bread Before he opened Shut Em Down five years ago with his brother Richard and Richard’s wife Kathy, Thomas Jones was known for his barbecue, even though it was just a hobby. These days Thomas helps run the busy restaurant, cheerily greeting new and repeat customers seeking out fried chicken and other traditional soul food dishes. “We cook with love here,” says Thomas. “My brother talks to the food. He’ll be in the kitchen and say ‘Hey black-eyed peas, how ya doing?’ He’s making food that feeds your soul.” Tip : If the Kentucky Butter Cake is on the menu, be sure to grab a slice for dessert.

On the Farm with Stephen Singleton Stephen Singleton at the potato farm his grandfather started over 60 years ago in East Palatka. Photos by Melissa Marcarelli. According to recent Census of Agriculture data, the average age of farmers in the U.S. is nearly 60 years old. With about one-third of those farmers over the retirement age of 65, it is not always guaranteed that the next generation will take over the family operation. Not so in the case of Singleton & Sons Farms in East Palatka and Hastings, where Stephen Singleton is eager to contribute to the family business. Singleton’s grandfather James started farming late in life after a career as a teacher. He established a contract to grow chip potatoes for Frito Lay North America, which the farm maintains today. James’s son Steve, Stephen’s father, began working on the farm as a teenager. Now, as the third generation dedicated to farming, Stephen benefits from his father’s 60-plus years of experience improving productivity along the way through efficient use of resources and attention to detail. Stephen pursued a successful college career at the University of Florida and graduated with a degree in soil and water sciences and a minor in agricultural policy. He served as the Director of Student Government, Ambassador for the College of Agricultural and Life Sciences and chaplain/member of AGR fraternity. After college, Stephen started his career with Farm Credit, a nationwide network ofcustomer-owned financial institutions providing loans and other financial services. Although he was still serving the farming community, the job did not provide him enough opportunity to get back to his farming roots. Then in October 2022, Stephen returned to the family farm full-time. “I knew I eventually wanted to move back home and have some part in the family operation,” Stephen says. “I just was never sure to what extent I would be involved.” Growing up on the family farm allowed Stephen to observe firsthand how his father gleaned wisdomfrom everyday challenges such as increased fertilizer prices, droughts, hurricanes, insect acclimationto chemical controls, increased regulatory control, depletion of soil health and more. He is excited about building on that foundation to launch new endeavors to try growing different crops on the family land. After reviewing the results of sweet corn trials at the UF/ IFAS Hastings Agriculture Extension Center for the last four years, testing approximately 8 different varieties of bi-color super sweet corn, Stephen decided to plant one of those varieties called Obsession. It has been a consistently high yielding variety with excellent taste and tenderness. Along with UF/IFAS Hastings Farm Manager Scott Chambers, I worked with Stephen as he planted seed in two acres. Stephen was excited about his first opportunity to really invest in the ground. It had been a wet summer, so he and his dad worked strategically to determine when it was dry enough to plant the seed. They determined mid-September 2022 was the best time and Stephen planted sweet corn on his dad’s potato ground to experiment with a new crop for the family. Between Hurricanes Ian and Nicole, Stephen was faced with some very challenging scenarios, but he had seen his father weather storms in the past. Hurricane Ian brought an unexpected 7 inches of rainfall to the sweet corn field in a 24-hour period. The elder Singleton calmly waited for the fields to dry out and worked the rows to provide enough aeration for the root system to breathe. Most of the nitrogen, which plants use for food, had washed away with the excessive rains, so the two had to determine an appropriate fertilization scheme moving forward. A short week later, Nicole brushed through the area as a tropical storm and brought a couple more inches of rain to the already saturated soil. Despite these challenges Stephen successfully harvested and sold nearly 25 crates of sweet corn during his first season. He’s committed to at least three years of a fall sweet corn crop to work out all the bugs, mainly corn earworms, and ultimately contribute to his family legacy. “Dad always told me to find something that I enjoy getting up and doing every morning,” says Stephen. “He never forced me to fall in love with production agriculture, but I guess I did.”

This hearty vegan soup can also be made as a pescatarian dish with the addition of shrimp. Photo by Amanda Rosenblatt. Serves 8-10 Ingredients For spice blend 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried crushed thyme leaves 4 bay leaves 5 sprigs fresh thyme 1 tablespoon smoked paprika 2 teaspoons sweet paprika 1 tablespoon dried oregano 2 teaspoons sea salt or to taste ¼ teaspoon cayenne pepper powder For stew ¼ cup extra virgin olive oil 3 tablespoon tomato paste 1 cup each yellow onions, red onions and green onion, finely diced 2 cups celery (about 6 ribs), finely diced 3 tablespoons minced garlic 2 cups each diced sweet potatoes, butternut squash and carrots 10 cups vegetable broth 1-½ tablespoons liquid smoke 4 cups cooked black eyed peas, drained and rinse 14 to 16 cups collard greens, finely shredded or chopped 1 pound raw, cleaned and deveined shrimp (optional) Instructions To make spice blend: Combine all ingredients and mix well. Set aside. To make stew: In a large stock pot or Dutch oven add olive oil and heat over medium-high until hot. Add tomato paste, onions, celery, garlic and half of the spice blend. Sauté until the vegetables start to soften, 6-8 minutes. Stir constantly to avoid burning. Add sweet potatoes, butternut squash and carrots, stirring constantly to coat with the spices. Cook until vegetables are fork tender. Add broth, remaining spice blend and all remaining ingredients except the collard greens. Bring mixture to a boil, then immediately lower to a simmer, add collards and cover with a tight lid. Simmer for approximately 45-60 minutes or until the vegetables and collards are tender. For a pescatarian version, add shrimp 15 minutes before serving. Adjust seasoning to taste. Serve with corn bread or bread of choice.

This twist on a classic dessert starts with a crust made with ginger snap cookies instead of the more traditional graham crackers. Photo by Nick Hogan. Ingredients For homemade whipped topping ½ cup cold water 2 teaspoons unflavored gelatin 2-¼ cups heavy whipping cream ¼ cup powdered sugar, sifted 3-¼ teaspoons vanilla extract For pie 1-½ cups crushed ginger snaps ¼ cup butter, melted 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1-½ tablespoons key lime zest, plus more for garnish ⅓ cup key lime juice 8 ounces homemade whipped topping Instructions To make whipped topping : Add water and gelatin to a medium saucepan. Let sit for 2-3 minutes. Turn on heat to medium-low. Stir until gelatin dissolves and water is clear. Remove from heat. Let cool slightly, but don’t let it solidify. Add whipping cream to a large mixing bowl and beat on low speed. Gradually increase speed until soft peaks begin to form. Reduce speed and sprinkle in powdered sugar. Add vanilla and mix. Slowly add in gelatin mixture. Mix on medium until stronger peaks form. Use or refrigerate for up to 3 days. To make pie : Mix crushed ginger snaps with butter and pat evenly into a 9" pie plate. Bake at 350° for about 10 minutes. Set aside to cool. Blend together cream cheese and condensed milk. Add lime zest and lime juice. Fold in whipped topping; pour into crust and chill for 30 minutes. Grate lime zest on top and serve.

Top this gluten-free appetizer with pomegranate arils, goat cheese and pecans. Photo by Cole LoCurto. Serves 12 Ingredients 2 large, narrow sweet potatoes, peeled (about 3” in diameter) 2 tablespoons avocado or olive oil Sea salt and freshly ground black pepper ¼ cup finely chopped pecans 4 ounces soft goat cheese ¼ cup pomegranate arils 2 tablespoons raw honey Fresh rosemary leaves and flaky sea salt, for garnish Instructions Preheat oven to 425°. Slice sweet potatoes into ¼-inch thick rounds using a knife or mandoline. Place them onto a parchment lined baking sheet. Drizzle with avocado or olive oil and season with salt and pepper. Bake for 40-45 minutes, flipping once about halfway through, until both sides are lightly browned and crispy on the edges. Remove from oven and let cool. While sweet potatoes bake, toast pecans in a skillet over medium heat until browned (they should be one shade darker than they originally were) and fragrant, about 2 to 5 minutes. Place sweet potato rounds onto serving platter. Crumble or smear goat cheese on each round, then sprinkle with a few pomegranate arils and toasted pecans. Drizzle honey on top of each round. Garnish with fresh rosemary leaves and flaky sea salt. Serve warm or at room temperature.

A sprinkling of Chili Cheese Fritos on top gives this dish a spicy crunch. Photo by Sara Schober. Serves 6 Ingredients 1 pound pasta 4 tablespoons butter 1/2 cup flour 1 quart half and half 1 pint milk 2 tablespoons Italian seasoning 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon each salt and pepper 1 pound white Cheddar cheese, shredded (set aside 1/2 cup) 1/2 (9.75-ounce) bag Chili Cheese Fritos, crushed 1 cup fine bread crumbs 1/2 cup chopped parsley Instructions Preheat oven to 350°. Cook pasta according to directions, drain and transfer to a large bowl. Toss witholive oil to prevent sticking. Set aside. In a large saucepan, melt butter over medium heat. Add flour and combine with butter. Cook until the butter-flour mixture is light brown in color. Add half and half and milk and stir with a whisk or wooden spoon until thickened. Add seasonings, then slowly whisk in cheese until melted and the sauce is creamy. If too thick add water until desired consistency. Pour sauce over pasta, then transfer to a greased 3-quart casserole dish. Top with reserved shredded Cheddar cheese. Mix crushed Fritos and bread crumbs in bowl with parsley. Sprinkle on top of casserole dish. Bake for 10 minutes until cheese on top is melted and golden brown.

A new product with a connection to an important part of America’s past Victor Harvey, founder of Victor George Spirits, stands at the site of Fort Mose in St. Augustine. This National Historic Landmark is the inspiration for the name of his company's bourbon whiskey. Photos courtesy of Victor George Spirits. Victor Harvey, founder of Victor George Spirits, one of the fastest growing Black-owned distilleries in the United States, likes to think of himself as a kind of storyteller. Around the same time the Fort Lauderdale entrepreneur prepared to launch his first brand of handcrafted bourbon whiskey, Harvey learned of a story out of St. Augustine that he’d never heard of before: Fort Mose. Established in 1738 during Florida’s Spanish period, Fort Mose was the first legally-sanctioned free Black settlement in what’s now the United States. Though designated a National Historic Landmark in 1994, it’s only recently that community groups have mobilized financial efforts to develop the site. In late 2022, Harvey became aware of Fort Mose’s history and realized he could give his new product a connection to an important part of America’s past. Hence, Fort Mose 1738 Bourbon Whiskey. “This is not just Black history that needs to be told – and has, sadly, been buried – but American history,” Harvey says. “Spirits, in and of themselves, are a social thing; people want to tell stories over a drink they’re sharing together, and this is just another form of storytelling.” In June 2023, the distillery presented the Fort Mose Historical Society with a $10,000 donation towards educational programs and events to promote awareness of the site. The funds were amassed from a campaign the company led, pledging $1 from every bottle of bourbon sold from June 19, 2022 until June 19, 2023 in celebration of freedom and Juneteenth. “Giving back has always been part of who I am, as I understand that by supporting each other we can effect change,” says Harvey. “We knew with the story behind Fort Mose and us being able to help tell it through our bourbon that this was going to be a huge brand. We wanted to do more and I saw donating funds from every bottle sold over the past year as a way to do that.” The award-winning Fort Mose Bourbon has been picked up in twelve states since its initial launch in 2022 and the company continues its expansion across the country with the launch of its Victor George “VG” Vodka and, earlier in 2023, its first flavored vodka, Victor George Caramel Vodka. They plan to market a tequila in 2024. Harvey said the brand aims to produce beverages that invite imbibers to a “tastier, smoother experience” based on all-natural ingredients and a filtration system that separates out any impurities. Currently, Victor George produces 1,000 to 1,500 cases of product a month. When they expand into a larger facility underway now, that number should double or triple, according to Harvey. He believes African Americans are a very untapped market for craft spirits and hopes to tap into that market as well as support others in the industry. “I feel like we’ve just begun,” says Harvey. And if more people learn the story of Fort Mose and Black American history along the way, all the better.

Easy to double for a crowd, this is an incredibly versatile dessert that can change according to seasonal fruit. Use blueberries in the summer or apples with cinnamon in the fall. Photo by Wesley Parsons. Serves 6-8 Ingredients For the dough 2-1/2 cups plus 1-1/2 teaspoons bread flour 1/4 cup granulated sugar 1-1/2 teaspoons kosher salt 1-1/2 teaspoons instant yeast 1/2 cup whole milk 1/2 teaspoon vanilla extract (optional, if you’re not using a vanilla bean for the topping) 3 eggs, cold 14 tablespoons unsalted butter, room temperature, cut into 1-inch cubes For the topping 1/2 pint strawberries, cut into thirds lengthwise Zest of 1 lemon 1/2 cup granulated sugar 1/2 vanilla bean, split lengthwise and scraped (optional) Egg wash (1 large egg beaten with 1 tablespoon milk or heavy cream) Instructions To make dough : Whisk together bread flour, sugar and salt in the bowl of a stand mixer. Add yeast and whisk to combine. Combine milk and vanilla extract, if using extract. In a separate bowl, lightly whisk eggs. With the dough hook attachment, set the mixer to low speed. Slowly add milk (with vanilla, if using) to dry ingredients, followed by the eggs. Mix for 4 minutes, scraping down the sides of the bowl, as needed, if any flour builds up. Increase the speed to medium. Begin to slowly add butter, one cube at a time, being mindful to fully incorporate each cube before adding the next. The entire process should take about 3 to 5 minutes, maximum. Be sure to scrape the bowl as you go, to avoid any build up and also to ensure an even mix. Once all the butter has been incorporated, continue to mix the dough for about 1 to 2 minutes, until it is smooth. The brioche dough will resemble a batter, don’t be alarmed! This is an enriched dough, which means it will be soft and sticky, yet still smooth and shiny. Lightly grease a medium bowl with nonstick spray, place brioche dough in the bowl, cover with plastic wrap and refrigerate overnight orup to 24 hours. When you are ready to proof and bake the dough, very lightly grease and flour a 9-½ x 13-inch sheetpan. You may use parchment paper instead of greasing the pan. If you have doubled the recipe, use an 18- x 13-inch sheet pan. On a generously floured surface, roll out the dough to a ½-inch thick rectangle. The dough will be sticky. Carefully transfer the dough to the sheet pan, trimming edges if there’s any excess dough. Lightly grease one side of plastic wrap and loosely cover the dough with the wrap. Allow to rise for 30-45 minutes, until the dough has risen significantly and it’s the texture of a marshmallow to the touch. When the dough is ready, preheat oven to 350°. To make strawberry topping: Wash and slice strawberries. Set aside. In a separate bowl, zest lemon directly over the sugar. Mix the zest and sugar. Mix in vanilla bean if using. Toss strawberries with sugar mixture. To assemble the tart: Top the brioche dough with the sliced berries, lightly pressing them into the dough. Fan them out to create a more decorative look. Brush exposed sides with egg wash. Bake for 30 to 35 minutes, until the top of the brioche is a deep golden-brown. Cool for at least 15 minutes before slicing. Enjoy with fresh whipped cream or ice cream.

Chef Scotty Schwartz is a master of seasonal Southern Brunch. Vary this crowd-pleasing dish by using seasonal fruit, like blueberries or peaches, in the sauce throughout the year. Photo by Muriel Silva. Serves 8-10 Ingredients 1 (24-inch) baguette 6 large eggs 3 cups whole milk 1/2 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 1 cup packed brown sugar 1 cup pecans (about 3 ounces) 1/4 cup plus 1 teaspoon unsalted butter 1/4 teaspoon salt For strawberry syrup 1 cup (about 6 ounces) strawberries 1/2 cup pure maple syrup 1 tablespoon fresh lemon juice Instructions Butter a 13 by 9-inch baking dish. Cut 20 1-inch slices from baguette and arrange in a single layer on the baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar. Pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least eight hours and up to one day. Preheat the oven to 350°F. In a shallow baking pan, spread pecans evenly and toast in the middle of the oven until fragrant, about eight minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase temperature to 400°F. Sprinkle pecans evenly over bread mixture. Cut 1/4 cup butter into pieces, and in a small saucepan, heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes. To make syrup : While French toast is baking, cook strawberries and maple syrup in a small saucepan over moderate heat until berries have released their juices, about three minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. The syrup may be made one day ahead and chilled, covered. Reheat syrup before serving and serve the French toast with it.

This cocktail gets its sweetness from roasted strawberry Prosecco jam, made locally by 1748 Bakehouse. Photo by Nick Hogan. Makes 1 cocktail Ingredients 1-1/2 ounces Minke gin (or a similar, less juniper-forward gin) 1/2 ounce St. George Bruto Americano (Campari would be a good substitute) 3/4 ounce lemon juice 1 tablespoon 1748 Bakehouse roasted strawberry Prosecco jam 1 egg white 6 drops Peychaud’s bitters, for garnish About this recipe The 1748 Sour is a great example of how versatile sours can be. A standard sour is typically made with a spirit of your choice, simple syrup and a citrus component. To make this cocktail my own, I substituted the syrup with the delicious roasted strawberry Prosecco jam from 1748 Bakehouse. The strawberry note from the jam pairs well with red bitters and botanicals from a soft, less juniper-forward gin. Instructions Add all ingredients except bitters to a shaking tin. Dry shake (with no ice) in the tin for 8 to 10 seconds. Add ice to tin and shake for another 8 to 10 seconds. Double strain into a chilled coupe or cocktail glass. Garnish with Peychaud’s bitters and run a toothpick through the drops to create a heart-shaped pattern.

Pavlova is a meringue dessert that was created in honor of the famous Russian ballerina Anna Pavlova while she was on tour in Australia and New Zealand. Photo by Amanda Lenhardt. Serves 6-8 Ingredients For the pavlova 6 egg whites 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 cup granulated sugar 1 cup confectioners' sugar For the citrus and strawberry topping 1 pint strawberries, quartered 1 tangerine, zested then segmented 1/2 cup kumquats, thinly sliced 5 mint leaves, thinly sliced reserved tangerine zest 1/4 cup sugar Instructions Preheat oven to 350°. Once preheated, reduce to 200°. To make pavlova: Using a mixer, beat egg whites with cream of tartar on medium-high until frothy. While the mixer is on, slowly add in the granulated sugar and mix until medium peaks form. With the mixer on medium, slowly add in confectioners’ sugar, 1 tablespoon at a time, until your meringue is at stiff peaks. Spread meringue in an 8-inch circle on a parchment-lined baking sheet, making a well in the middle. The sides should be about 2 inches high and the middle about 1 inch. Bake in a 200° oven for 3 hours. Once baked, turn oven off and let pavlova cool in the oven for 2–3 hours. Note: Pavlova can be made a day ahead and stored in an airtight container. To make citrus and berry topping: Thirty minutes before you are ready to eat the pavlova, toss berries, mint, zest and sugar together. Toss in tangerines and kumquats right before topping. With a slotted spoon top pavlova with berry and citrus mixture and drizzle with the reserved fruit juices.

From the carrot family, fennel has a similar flavor to sweet anise and is a delicious addition to soups or salads. Photo by Amy Robb. Serves 4 Ingredients 1 large fennel bulb, chopped 1 large onion, chopped 2 large carrots, chopped 2 celery ribs, chopped 4-5 garlic cloves, minced 1 tablespoon extra virgin olive oil, avocado oil or coconut oil 32 ounces stock (organic, store bought or homemade) sea salt and black pepper to taste 1 bunch parsley, chopped Instructions If you purchase a whole fennel, chop off the top woody portion. Split the fennel bulb in half from the top to the root. Take one half of the fennel and remove the woody root tip with a paring knife. Repeat on the second half of the fennel bulb. Chop the fennel into bite sized pieces. Wash in a colander and set aside. Wash and chop remaining vegetables and set to the side. In a large soup pot, heat one tablespoon oil over a medium high flame. Add vegetables and sauté about 3 to 5 minutes. Add broth/stock along with salt and pepper to taste. Allow the soup to come to a simmer, then reduce the heat to medium low and cover. Cook for 20 minutes or until the vegetables are tender. Blend soup in batches until smooth, or leave some of the vegetables in small chunks. When the soup is cooked, add parsley and serve. NOTE : The top of the fennel can be used for broth.