The Kitchen on San Marco is fast becoming a major player in Jacksonville’s dining landscape. In the past few months since they have opened, they have hosted several special dinners that feature innovative dishes paired with equally delicious beverages. The restaurant has also fully embraced the rapidly emerging craft beer scene here on the First Coast. Now, the Kitchen is hosting an event that will celebrate the Farm-to-Table movement and benefit local non-profit Sustainable Springfield. Featured in several dishes and served alongside them are locally-produced beer and mead.
“This Farm to Jax dinner is a great opportunity to showcase and highlight the restaurant, while benefiting the nonprofit Sustainable Springfield,” says Eve Markowicz, General Manager of Kitchen on San Marco. “We are offering an incredible menu that spotlights Jacksonville and its incredible local purveyors. We are proud to be part of our local community and highlight all that it has to offer.”
The menu, prepared by Kitchen on San Marco Executive Chef Ryan Randolph will feature locally sourced ingredients to highlight the diversity and high quality of products in and around Jacksonville. The evening’s pairings are to be provided by Carve Vodka, Aardwolf Brewery, Harris Meadery and Veterans United Brewery, Engine 15 Brewing Company and Funky Buddha Brewing Company.
The evening begins with a cocktail hour at 6:00 p.m., followed by the first course served at 6:45 p.m. The Farm to Jax dinner menu is as follows:
First Course:
Squash & Cider Soup — Cider braised delicata, acorn and butternut squash with a Harris Mead crème fraiche and candied bacon
Paired with Engine 15 904 Weiss Guy
Second Course:
Caramelized Fennel & Onion Flatbread — Roasted baby fennel and Vidalia onions with crispy sage Alabama goat cheese
Paired with Veterans United Buzzin’ Bee Honey Rye Wheat
Third Course:
Fall Panzanella — Ember roasted root vegetables, charred Brussel sprouts and crispy chicken skin served with sorghum mustard vinaigrette
Paired with Carve Vodka Cocktail
Fourth Course:
Whole Roasted Atlantic Fish — Celery root slaw with heirloom radish and pink lady apples served with a smoked Springfield honey dressing and house Dijon petite herbs.
Paired with Aardwolf Brewery “Ermah-Gourd”
Fifth Course:
Butterscotch Pot de Crème — Sea salt caramel spiced pepitas
Paired with Funky Buddha “Sweet Potato Casserole”
The Farm to Jax dinner takes place Saturday, October 3rd. Tickets are $75 and may be purchased at Eventbrite by following this link.
