Corks & Forks 2018

By / Photography By | May 29, 2018
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Chefs from the Club Continental in Jacksonville
The culinary team from Club Continental gathers to donate their time and expertise in support of a good cause.

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 Connor Castelli of bbs Restaurant in Jacksonville
BBs Restaurant food in Jacksonville

Chef Connor Castelli from BB's Restaurant with Pork Loin and Mushrooms.

Taverna San Marco food in Jacksonville
Chef Sam Efron of Taverna San Marco

Chef Sam Efron from Taverna San Marco with Braised Short Rib, Polenta, Mushroom and Leek Ragu.

Chef Tom Gray of Moxie Kitchen and Cocktails in Jacksonville
Moxie Kitchen and Cocktail food jacksonville

Chef Tom Gray from Moxie Kitchen + Cocktails and Town Hall with BBQ_Glazed pork Cheeks, Chow Chow and Upland Cress.

Chef Howard Kirk of 13 Gypsies Jacksonville

Chef Howard Kirk from 13 Gypsies and Foo Dog Curry Traders with Spanish Mojo Pork, Green Apple and Russet Mashed Potatoes.

Chef Kenny Gilbert
food from Gilbert's Southern

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.

food from Club Continental
Chef Sheldon Harris

Chef Sheldon Harris from Club Continental with Seared Peppered Scallops, Garlic Crostini, Avocado and Guajillo Chili Sauce.

Chef Scotty Schwartz
Food from 29 South

Chef Scotty Schwartz from 29 South and El Jefe Jax with Crab Roe Cappuccino and Fennel Pollen.

food from Orsay
Chef Donald Dean

Chef Donald Dean from Restaurant Orsay with Pan Roasted Fish and Grits, Creamed Corn, Lobster Roe Butter and Upland Cress.

Chef Chad Davis
Food from the Hilltop

Chef Chad Davis from The Hilltop with Sake braised Pork Belly and Seaweed Salad in a Lotus Bean Bun.

cupcake from Biscotti's
Mallorie Finnell

Chef Mallorie Finnell from bb’s and Biscottis with Mini White Chocolate Raspberry Cupcakes.


Many thanks to this year’s rock star chefs, without whose support events such as Corks and Forks would not be possible, or as palate-pleasing.

Related Stories & Recipes

Mini Chocolate Pecan Tarts

These bite-sized treats are perfect for a holiday dessert buffet. If you don’t have time for homemade pastry dough, look for frozen mini tart shells at the grocery store.

Pecan French Toast Casserole

Chef Scotty Schwartz is a master of seasonal Southern Brunch. Vary this crowd-pleasing dish by using seasonal fruit, like blueberries or peaches, in the sauce throughout the year.
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