THE NATURALISTS

Have you ever bitten into a hydroponic heirloom beefsteak tomato?Do you dream about handcrafted Old World-style cheeses made from raw, grass-based cow’s milk? Is your idea of a happening Friday night centered around oysters plucked from Salt Run and drizzled with Meyer lemons you stole from your neighbor’s tree? Then you’re in luck. There are some badass ladies around Northeast Florida using these kinds of ingredients and a lot more to create some seriously earthy, organic and locally sourced dishes. From Mandarin to Matanzas Bay, these young chefs are foodies in every sense of the word, and their dishes — natural, and often intentionally simple — make for some of the most flavor-rich dining experiences in Northeast Florida.

Genie McNally | The Floridian
Current favorite ingredients: sweet corn, cherry tomatoes and pork belly

Established in 2010, The Floridian in downtown St. Augustine has cemented itself as a gangbuster favorite among tourists and locals. And much of that has to do with the creative, local and seasonal dishes prepared by co-owner and head chef, Genie McNally. At just 34 years old, McNally has more than 17 years’ experience working in food service. “We love taking classic Southern dishes, breaking them down to their ingredients and inception and then reworking them in a way to keep them fresh and relevant and, perhaps, a bit healthier,” says McNally of Floridian staples like fried green tomato bruschetta and shrimp ’n’ grits. “I love Florida’s coastal cuisine and the melting pot that this cuisine lends itself to,” she continues. “We have a convergence of Caribbean, Latin, Asian, French-Creole and deep-South influences.”

McNally is a true believer that food that’s in season and is sourced regionally just downright tastes better. She’s also conscious of how weather affects certain dishes.

“Summer produce takes very little manipulation and very little time over a stove. It tends to be fresh, crisp and refreshing,” McNally explains. “Winter produce asks for heat to be broken down, and both the acts of cooking and eating these foods can be comforting, warming — very hearth-and-home-fires-burning.”

Meredith Corey-Disch | Community Loaves
Current favorite ingredients: lemon, yogurt and basil

When Meredith Corey-Disch opened Community Loaves in 2012 in Murray Hill, it was her mission to create an ethical bakery centered on quality ingredients. “I have always loved cooking and baking, but I certainly got more interested after I first lived and worked on an organic farm,” she says. “A couple farms later, I learned to bake sourdough bread and that is still the most challenging and fulfilling thing I have done in the kitchen.”

At only 26, Corey-Disch is currently the owner and baker at Community Loaves, which offers bike-delivered, subscription-based goods. Community Loaves also boasts a small storefront featuring whole-grain pastries, fresh-brewed coffees, teas and sandwiches. “Arguably, the quality of ingredients is one of the reasons I started a bakery,” says Corey-Disch.

“I wanted to own a business and I wanted to do it ethically. I feel that I am able to do that by purchasing organic ingredients and reducing the distance my food travels as much as I can. Local, organic food is, to me, the highest quality.” With purveyors such as Native Sun Natural Foods Market and Black Sheep Restaurant on board, Community Loaves is looking toward a bright future.

“Use a few good ingredients,” Corey-Disch says of her food philosophy. “Traditional ways are often best.”

Sarah Paige Wilde | Tea Haus & Jüs Bar
Current favorite ingredients: garden-raised cilantro, fresh berries and lime.

Jacksonville Beach is known more for pizza and burritos than gluten-free vegan fare, but that didn’t stop 31-year-old Sarah Paige Wilde, owner of Tea Haus & Jüs Bar, from setting up shop a little more than a year ago. Located on Sixth Avenue South in Jax Beach, Tea Haus (as it’s known by the locals) employs local chefs and local vendors to take up residence at the small beachside bistro, including Kemper’s Pickles, JennLderberry Syrups and Blue Sage Cuisine.

“We maintain strict gluten-free and vegan practices. All of our food, teas and juices are prepared in a gluten-free kitchen,” says Wilde. “We rely on a majority of organic, farm-fresh foods as the base of our juices and dishes. Each week, the menu changes, ensuring a variety of seasonally sustainable ingredients.”

Tea Haus maintains a garden to source everything from watermelons and eggplant to cucumbers and kale. It’s also a one-stop shop for organic, herbal teas and powdered herbs, which makes total sense, considering it hosts Dancing Phoenix, a holistic healthcare provider, in the front of the house.

“Both businesses are intertwined to create a cozy Shangri-La sanctuary that redefine the approach to wellness,” says Wilde.

Mariah Goelz Salvat | Southern Roots Filling Station
Current favorite ingredients: olive oil, Spanish paprika and turmeric

After working on a friend’s family farm outside of Santa Fe, New Mexico and attending herbalism school in Asheville, North Carolina, Mariah Goelz Salvat, age 30, moved back to Jacksonville to begin her culinary career. “I started Southern Roots Apothecary selling dips, spreads, baked goods and herbal medicine at the Beaches Green Market,” she says of those early days. “After doing that for several years, I began offering weekly meal deliveries and gathered about 20 clients a week.” In 2014, Goelz Salvat co-established Southern Roots Filling Station, an eatery, coffee and bulk-goods supplier on King Street, in Riverside.

“So much of the food I prepare is dressed simply with good organic olive oil, apple cider vinegar and a little salt,” she says of Filling Station staples like pumpkin seed pesto and arugula salad and carrot slaw. “I like being able to taste the different flavors of the individual ingredients.” With a focus on organic and locally sourced ingredients, Goelz Salvat takes the time to choose her purveyors carefully. “It is a choice for the environment and for the farmers who take the time to honor the land themselves,” she says. “Their workers, the food they grow and the people they feed.”