Jacksonville’s Folio Weekly rated Kitchen on San Marco: Best Farm to Table and Best New Restaurant. What else do you need to know? Well, maybe you’re not convinced yet…how about candied bacon? Braised lamb shank? Pork belly corn dog? That’s not even the whole menu, folks.
We started with two towers of beer and never looked back. If you’re reading this, it’s too late; you’ll have to hit me up for next month’s event. Enjoy the pics!
All pictures were taken by Kristen Penoyer
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Course 4 – Braised Lamb: Anson Mills Polenta, Breadcrumb Salsa Verde
Course 5 – Pumpkin Sticky Pudding – Pumpkin, Smoked Sorghum Toffee, Candied Bacon, and Whipped Cream
The anticipation of bacon
1 of 2 waves of Candied Bacon
Sous Chef Sean keeping it clean
Good food = Happy Jasper
Ladies and Gents: The Pork Belly Corn Dog. Crust on crispy, but soft on the inside, slightly sweet, fat juicy pork belly – I got a lil time. This comes in at a close 2nd place the Candied Bacon. A better idea would be to wrap the Candied Bacon around the Corn Dog. The house made beer mustard was on point. I was trying to avoid it like the plague, but a lil smear got on my ‘dog, then I ended up marinating it. This NEEDS to be on the menu ASAP. Well done Chef Ryan!
Sacrificial Lamb ::gets on knees to pray
When we were choosing the main course it was tough. Steak Frites? Too expensive Pork? We have enough. Whole fish? Meh. Beef Short Rib? Not that exciting. Special order Lamb Shank? Ding ding ding!
Time for dessert, lets serve the birthday girls first. Happy Birthday Lani!