In the Kitchen with Intuition

Not just for beer snobs, ‘Cooking with Intuition' packs 
page after page of brew-based deliciousness

Chef Eddy Escriba of Uptown Market with his King Street Stout Louisiana BBQ shrimp.
Laura Evans, Laura Evans Photography
MAKE THIS: The Blind Fig Chef Jeff Standford's I-10 IPA braised pork belly and oyster sandwich. 
Photos: Laura Evans Photography
Laura Evans, Laura Evans Photography
BEER IS THE LENS: With 288 pages of beer-filled recipes, there's something for all culinary skill levels, from novices to seasoned chefs.
Laura Evans, Laura Evans Photography
Sanchez-Porter sticky toffee pudding from Fernandina's 29 South Chef Scott Schwartz.
Laura Evans, Laura Evans Photography
Blue Bamboo's Thai drunken noodles, Chinese braised pork belly stew and Chinese salt and pepper shrimp.
Laura Evans, Laura Evans Photography
Uptown Market Chef Eddy Escriba's King Street Stout Louisiana BBQ shrimp.
Laura Evans, Laura Evans Photography
Chef Dennis Chan, of Southside spot Blue Bamboo, displaying his Thai drunken noodle dish.
Laura Evans, Laura Evans Photography
Deez beer can chicken with Jon Boat BBQ sauce.
Laura Evans, Laura Evans Photography
I-10 IPA marinated tempeh salad with Southwestern quinoa and almond-lemon dressing from 5 Points' Grassroots Natural Market.
Laura Evans, Laura Evans Photography
Jon Boat clams created by Chef Genie Kepner of St. Augustine eatery The Floridian.
Laura Evans, Laura Evans Photography
Don Nicol's (of TacoLu fame) El Guapo-braised brisket with ranchero sauce.
Laura Evans, Laura Evans Photography

Food, beer and a sense of community: three of my favorite things. And in keeping with that trio, Riverside brewery Intuition Ale Works has embarked on its first publishing journey. The finished product, Cooking with Intuition, is a stunning hardbound collection of recipes incorporating locally crafted beer by area chefs, home brewers, food truckers and Intuition's own Mug Club members.

The book is co-authored by Intuition general manager Cari Sanchez-Potter and creative projects coordinator Robin Rutenberg, but it's local photographer Laura Evans' keen eye and attention to detail that really sets it apart. These 288 pages are as much a coffee-table book as a must-have recipe index.

"Cooking with Intuition isn't just for folks who enjoy cooking or for people who are major craft beer snobs," says Sanchez-Potter. "The book is much more than that. It's about shining a spotlight on our amazing culinary community and highlighting all the creative talent we have here in Jacksonville, using beer as a lens."

Throughout the book's 80-plus recipes, beer-as-common-denominator proves to be quite a versatile ingredient, offering chefs myriad flavor and complexity options. "Our brewers at Intuition brew so many styles of beer that cooks have a lot of options for using [them] in their dishes," Sanchez-Potter says. "Stouts add a subtly sweet and malty flavor to long-simmered stews or slow braises; the carbonation in certain brews adds lift to foods like hushpuppies or fish-and-chips; and hoppy beers like IPAs lend depth to brines, marinades and sauces."

For some people, Cooking will serve as an introduction to beer-infused cuisine, but it's also designed to help more experienced cooks break free of their culinary comfort zones, Sanchez-Potter says. Recipes range from the über-simple (stout floats, with Intuition's Truck Stop Stout topped with ice cream) to multi-step, restaurant-quality dishes like Black Sheep Chef Waylon Rivers' King Street BBQ pork belly with Wainwright cheddar grits and pickled mustard seeds.

There are vegetarian-friendly recipes, too, like Grassroots Market's I-10 IPA-marinated tempeh salad with Southwestern quinoa and almond-lemon dressing, and sweet creations such as 29 South Chef Scott Schwartz's sticky toffee pudding, made with Lowdown Porter.

You can pick up Cooking with Intuition
for $40 at the brewery's taproom at 720 King St., or online at, as well as at a handful of area establishments, including Uptown Market, Orsay, MOCA Jacksonville and Chamblin's Uptown.

Here's the goal: Once a month, I'll make one of these recipes (without burning down 
our kitchen!). You do the same. Then we'll post 
photos of our creations on the book's Facebook page, Who's up for the challenge?

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