Here at EU Jacksonville, we want to spread the word about everything tasty here on the First Coast. We’ve talked to some of our area’s chefs about what they think you should order at their restaurants this season and why.
By Erin Thursby, EU Food Editor & Executive Director of GastroJax
(San Marco) If you’re looking for a farm-to-table experience, Kitchen On San Marco is the place to be. They’ve carefully curated their farm providers, and though not all of them are local, they’re small farms with products of the highest quality. We highly recommend anything with ham or bacon in it, as the provider, Benton’s, is known as a sort of deity of bacon amongst knowledgeable foodies.
The menu changes with the seasons, as it should, so we sat down with Chef Ryan Randolph to ask him what he thinks you should order the next time you come to the Kitchen. This season he says he’s fallen in love. With a chicken.
Specifically, poisson rouge, a thin-skinned, young, free-range, no-antibiotic, and hormone-free chicken. At the Kitchen, they serve it up atop pan roasted brussel sprouts, with a dijon creme, topped with Veggie Confetti micro-cabbage. Best of all, they’ve mixed in the awesome power of Benton’s Bacon, just to make those brussels sing. You should order it, Chef Ryan says, “because it’s South in your mouth chicken!”
Find the rest of The Chef Selects here.