Food + Drink

The art of “cooking out” is universal and ancient. It is intoxicating and exciting. It brings people together. Whether grilling with high heat for short periods of time, or the “slow and low heat” method of barbecue, that smoke really gets a hold on us. The copious amounts of shows, books and competitions based on grilling show us  that humans have an intense passion for food in the flames, and that it can be even further developed with methodology and regional styles. Duval Style We all know that from Texas, Kansas City, Memphis, The Carolinas and everywhere in between, there …

BY KAMRON PERRY The perfect burger isn’t about a concoction so much as quality ingredients and proper handling. These simple details will make a huge difference in creating the best burger you’ve ever had. Meat: High-quality meat is a must. Coarsely ground beef with 15 to 20 percent fat will give you a great texture and flavor. I use a wonderful grass fed beef from Freshfields Farm that is ground coarsely and always very fresh. Do not overly handle the meat, as this will dramatically affect the texture. Make sure the meat is cold when forming the patties. Wetting your …

The origin of the term “behind the stick” to describe a bartender is a tad murky. The general consensus is that bartenders earned the moniker because they pulled wooden tap handles to serve beer. Today, even bartenders who spend more time on craft cocktails than slinging beer identify as working behind the stick. This column is the first of our new monthly series profiling local bartenders. Pull up a barstool and join me as we learn more about our local scene and must-have drinks this month. I spoke with about his experience in the craft cocktail scene. He has been …

Salt Life is more than just a slogan; it’s a lifestyle that’s reflected in everything from the surfers, anglers, boaters, sun worshipers, and simple appreciators of island time. It’s Pura Vida. The first annual will celebrate it all Saturday, June 18 at the SeaWalk Pavilion in Jacksonville Beach. Festival director has assembled an eclectic lineup of artists to reflect the nature of the salt life with , , , , , , and headliner . “First and foremost, [Salt Life] will be reflected in the music. Our lineup is such a terrific array of talent. Everything from the steel drum …

Brace yourself for the most shocking thing I have to say about the : it’s not about the sauces. The map of Texas on the wall was my first clue as to why. Here in J-town, the sauce is generally the first thing we talk about. There’s a ton of Carolina and Kansas-inspired cue here in our fair city, so a lot of what we have tends to be about the sauce. While there are many kinds of sauces in Texas, Texas-style barbecue doesn’t rely on sauces. They expect their stuff to stand up without one, so sauce is an …

Sara Frasca is making her grandmother proud. In 1974, Evey Frasca invented the panino in her Colorado Springs pizzeria, a unique combination of dough, sauce, and toppings that is rolled up into a sandwich and baked. Evey’s children carried on her culinary legacy and now Frasca, who literally grew up in the family restaurant, has brought the panino to the First Coast at her in Ponte Vedre Beach. Secret family recipes are hard to beat. Although Frasca had to alter the dough recipe for altitude, the panino’s main ingredients are still faithful to the 1974 original. The idea to open …

Bonjour, y’all! has rolled out some new delights this season. Their food, if you haven’t guessed from the greeting I’ve stolen from their press materials, is a fusion of down home Southern American and French. We got a taste at their media dinner. Starters include a well-presented and delicious beef tenderloin tartare, buffalo chicken croquettes for those who like it hot. In salads they’ve got a pretty little wedge, and gruyere for their rich French onion soup. On their brunch menu, don’t miss their version of shrimp & grits. Meat eaters can go for their lush short rib pot-au-feu, while …

  You can’t help but cheer over the progress that restaurant restoration has made in the past year. Now, The Cowford Chophouse and Museum of Science of History have partnered up to preserve and share many of the items they uncovered in the old Bostwick Building. , of the , said they went into the restoration project with the intention that, “Whatever we did find, we wanted people to have access to.” While a great deal of archival materials like loans and mutual trusts have been discovered, and will surely contribute to the history here in Jacksonville, it’s the personal …

The First Coast keeps attracting high-level chefs. ’s former personal chef, plans to open a 34-seat restaurant in Neptune Beach, in the space where recently closed (Tama retired this past March). Attracted by our food scene, Polidoro will be bringing a New York city sophistication to his menu, with a definite mix of Florida beach vibe. Look for an early summer opening for Doro. We’ll keep you posted! Late last month, opened at the Sawgrass Marriott Golf Resort & Spa. The restaurant overlooks the water at the 13th hole of the the Stadium Course at , featuring an outdoor patio. …

Jacksonville’s culinary scene is super hot right now, and the latest project from one of our city’s rising stars is helping to further our city’s recognition as a destination for great food. Local baker and celebrity-chef-in-the-making, Calli Webb (better known as ), recently launched an ambitious Kickstarter campaign to fund the printing of her cookbook on coffee shop-inspired baking for the home cook. With just a few weeks left, the project is very near its goal and has attracted contributors from around the world including the UK, Germany, Australia and Singapore. The hardcover book will feature gorgeous photography and easy-to-follow …