Corks & Forks 2018
A synonym for hospitality is generosity. So it comes as no surprise to see chefs and restaurateurs, leaders in the hospitality industry, donating their time, talents and food to headline charity events for a variety of causes benefiting the community. One such example is the annual Corks and Forks fundraiser, used to benefit St. Vincent’s Medical Center Clay County, as well as many other community outreach programs.
The 2018 Corks and Forks, held at The Hilltop Club and Restaurant in Orange Park, provided the participating chefs the opportunity to showcase the deep southern roots and rich history of Clay County while presenting culinary creations drawing on the region’s natural bounty. Guests strolled from table to table, sampling dishes such as Pork Cheeks over Congaree & Penn rice middlins, Braised Short Ribs, Crab Roe Cappuccino, Sake braised Pork Belly with seaweed salad, Spanish Mojo Pork, Jerk Spiced Ribs and a medley of desserts.
Each station a testament to the flavorful local cuisine offered year-round by local restaurants. And the presence of each chef was a demonstration of their commitment to the community’s needs. Proceeds from this year’s Corks & Forks will enable St. Vincent’s to continue increasing hospital capacity and fund the outreach programs in Clay County such as Faith Community Nursing, The Way Free Medical Clinic, Green Cove Springs, Momentum, Mobile Health Outreach Ministry, Diabetes Management Program, Clay County’s Student Health Expo, and more.
Chef Tom Gray from Moxie Kitchen + Cocktails and Town Hall with BBQ_Glazed pork Cheeks, Chow Chow and Upland Cress.
Chef Howard Kirk from 13 Gypsies and Foo Dog Curry Traders with Spanish Mojo Pork, Green Apple and Russet Mashed Potatoes.
Chef Kenny Gilbert from Gilbert's Southern, Underground Kitchen, Social and Hot Chicken with Carved Jerk Spiced Ribs, Guava BBQ Sauce and Pickled Pineapple Gremolata.
Chef Sheldon Harris from Club Continental with Seared Peppered Scallops, Garlic Crostini, Avocado and Guajillo Chili Sauce.
Chef Donald Dean from Restaurant Orsay with Pan Roasted Fish and Grits, Creamed Corn, Lobster Roe Butter and Upland Cress.
Chef Chad Davis from The Hilltop with Sake braised Pork Belly and Seaweed Salad in a Lotus Bean Bun.