Farm to Jax Dinner
A farm to table dinner hosted by Kitchen On San Marco. All proceeds benefit local non-profit Sustainable Springfield to enact future collaboration projects in San Marco. Cocktail Hour/ Check-In starts at 6 pm. The first course service starts at 6:45 pm.
Serving Harris Meadery “Key Lime Mead”
Squash & Cider Soup
Cider Braised Delicata, Acorn, and Butternut Squash. With a Harris Mead Crème Fraiche and Candied Bacon
Paired with Engine 15 “904 Weiss Guy”
Caramelized Fennel & Onion Flatbread
Roasted Baby Fennel and Vidalia Onions with Crispy Sage Alabama Goat Cheese
Paired with Veterans United “Buzzin’ Bee Honey Rye Wheat”
Ember Roasted Root Vegetables, Charred Brussel Sprouts, and Crispy Chicken Skin. Served with Sorghum Mustard Vinaigrette
Paired with Carve Vodka Cocktail
Whole Roasted Atlantic Fish
Celery Root Slaw with Heirloom Radish and Pink Lady Apples. With a Smoked Springfield Honey Dressing and House Dijon Petite Herbs.
Paired with Aardwolf Brewery “Ermah-Gourd”
Butterscotch Pot de Crème
Sea Salt Caramel Spiced Pepitas
Paired with Funky Buddha “Sweet Potato Casserole”
Kitchen on San Marco will be closing their entire restaurant for the day to put on this event. Book tickets now!
Date: October 03, 2015 6:00 PM-10:00 PM
Location: Kitchen on San Marco | 1402 San Marco Blvd, Jacksonville, FL 32207
Admission: $ 75.00
Event website: eventbrite.com