Vickie and Jeff Miller are no strangers to the restaurant industry as they have spent the last thirty years in the food business as either a franchisee or franchisor, with names such as Pizza Hut, Denny’s, and Lee’s Chicken under their belts.

Last summer the couple decided to take on the trendy food truck business, but by law found they needed a commissary-a place to store and prepare food. Complying, they opened The Perfect Pig food truck, restaurant and commissary at The Market Shops of Sandestin.

Their dream continued to evolve, and while Jeff Miller was getting his haircut one day, he noticed a sign on a former restaurant next to the salon that read, “for lease.“

Changing direction, a new idea began to mature. Vicki and Jeff snapped up the lease space quickly, adding their daughter and business partner Shelby, and the former sites chef Jose’ (whom locals praised). The final product was born when The Perfect Pig Gourmet Market took shape in Seagrove Beach in Fall 2012.

The Perfect Pig Gourmet Market became a family friendly space serving great food all day at an affordable price. The food truck was leased to another foodie adventurer, and the Pig became more perfect when as Vicki says, “We added some fresh paint, our own touches, and lined the walls with gourmet foods to allow our dining and other customers to purchase the quality items found in the preparations of our restaurant.”

The cozy and welcoming environment seats fifty-eight inside, and has a beautiful patio outdoors where patrons can take in the 30A scenery and people-watch, while lingering over a succulent meal.

The main focus of the menu is on sandwiches and salads with a twist, along with the award winning barbeque prepared by the restaurants three-time world champion pit master. Vickie says, “We are not trying to re-invent the wheel, but we are serving delicious food to our customers and want to meet their needs. We carry foods we love and would like to share with our family and friends.”

The Perfect Pig carries the famed whole Nueske’s Smoked Hams for hungry locals and tourists to keep on hand, along with Amavida coffee. Vickie says, “I wish I had a whole ham in my condo when vacationing with my little children back in the day. It is perfect on biscuits, sandwiches for beach picnics, and to toss in pasta at dinner!”

Vickie is especially proud of the Nueske’s Berkshire aged Whole Pork Belly sliced onsite into thick cuts of bacon, where some is maple sugar glazed and served for breakfast. Another popular morning menu item is the Baked Eggs Au Gratin. Three eggs are lovingly cradled together along with cream, butter, thyme, garlic and Parmesan. The eggs are baked until soft cooked, and perfect for dipping the warm toast served on the side.

When the lunch bell rings head over to the Perfect Pig for the incredible bacon wrapped boneless smoked chicken thigh served with in-house crafted white sauce. Vicki says, “It is so good, it melts in your mouth!”

Additional menu items in demand are the authentic house made tortilla soup served with corn bread, and the grilled cheese sandwich made from fresh mozzarella, tomato, and pesto. Customers may want to add avocado or bacon before it is covered in cheddar cheese and grilled to deliciousness. Vickie says, “Everyone loves it!”

Evenings at The Perfect Pig turn to fine wines and small plates filled with glorious delights, such as the Pork Panini with caramelized onion and fontina cheese, a 24-hour marinated lamp chop, Caprese Pasta with sundried tomato, pesto, and fresh basil, and the Smoked Chicken Sliders on brioche.

You won’t want to miss out on the chocolate covered bacon offered for dessert, as Vickie says, “We are the Perfect Pig of course!”

The Perfect Pig Gourmet Market is located at 4281 County Highway 30A in Seagrove Beach, Florida, 32459. Hours are seasonal, with breakfast beginning at 8am-until. More information can be found on The Perfect Pigs Facebook page, and by calling (850) 231-0701. The Perfect Pig now has a second location at Gulf Place, along with The Preacher’s Kitchen.

First seen in Thirty-A-Review magazine