by Lori Allen 
​My Wandering Fork

How often do you dine with a runway as your backdrop? At Hangar One Bistro, tucked quietly inside the St. Augustine Airport, you might catch the sunrise over the airstrip or a private plane lifting gracefully into the Florida sky. Located just off US-1, this unassuming destination blends aviation charm with the ambiance of an old world speakeasy. The lighting is low, the bar intimate, and the cocktails theatrical. It’s cozy yet elevated, relaxed yet refined.

During my visit, I had the pleasure of spending an unforgettable evening with new owner Tee Patel and Executive Chef Christian Navarro. Both gentlemen radiate genuine warmth and a deep love for hospitality. Somewhere between runway views and beautifully plated dishes, it became clear: this is not just your average restaurant. This is an experience.

Tee Patel’s vision is simple but powerful: create a place where people gather, connect, and feel genuinely welcomed. There is heart here, not corporate polish, but intentional hospitality. Both Patel and Chef Navarro strive for excellence in service, ingredients, and presentation. Even the garlic pickles are made in-house. That detail alone tells you what kind of kitchen this is.
Chef Christian Navarro brings his Chilean roots to the forefront in a way that is  refined rather than overpowering. His lighter chimichurri is layered with garlic and quality olive oil, vibrant without overwhelming the dish. A red pepper dipping sauce offers warmth and depth, never excessive heat. Each plate reflects balance and thoughtfulness.
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Brunch at Hangar One is where things truly take flight, literally. Imagine a sunny Florida morning, planes preparing for takeoff, and a mimosa in hand. From Mimosa flights (including pineapple juice, much to my delight) to herbaceous house-blended Bloody Marys and an Espresso Martini “Brunch Edition” for that extra lift, every sip feels celebratory. The stone-ground grits topped with sautéed garlicky shrimp were creamy and indulgent, impossible to stop eating. The Lobster Eggs Benedict featured generous chunks of lobster finished with silky house-made hollandaise, rich and buttery without being heavy. The potato pancakes, crisp and golden on the edges, were topped with sour cream, lox, and capers, nostalgic yet elevated, reminiscent of mornings from childhood but refined for today’s table. A beautifully arranged charcuterie board with creamy brie, fresh fruit, house-made sourdough, herb butter, nuts, local honey, and raspberry relish paired perfectly with one of their crafted cocktails. One could come just for that and leave satisfied.

Dinner offered an entirely different rhythm. Tee suggested a smoked old fashioned to begin the evening. Presented under a clear box filled with aromatic smoke, the cocktail felt like a ceremony. Opening the small door released notes of smoky orange and bourbon into the air. The first sip was smooth and balanced, the citrus peel finishing the drink beautifully.

We began with the scallop ceviche, and this is not your typical lime-forward version. Inspired by Peruvian preparation, fresh scallops are tossed in red bell pepper oil, creating a silky, almost creamy finish. Served over roasted potatoes with pumpkin seeds and mango pearls, alongside plantain chips for dipping, the dish is delicate, balanced, and deeply satisfying. It’s a gentle cream that enhances the scallops rather than overpowering them.

Then came the ribeye. Large enough to share, perfectly seared with fully rendered fat, yet rare enough to nearly melt at the touch of a fork. If you love your steak still “mooing,” this is your moment,  though it is prepared exactly to your preference. The hanger steak is equally impressive, delivering bold flavor with slightly less richness. Both pair beautifully with Chef Navarro’s bright chimichurri, light, garlicky, and vibrant.

The Basil Pesto Pappardelle with seafood was another standout. Generously loaded with shrimp and scallops, it features a Peruvian-inspired pesto reminiscent of Tallarines Verdes. Incorporating spinach, basil, dairy, and nuts, the sauce is creamy and velvety, coating each ribbon of pasta luxuriously while allowing the sweetness of the seafood to shine. It’s rich and comforting, yet completely unexpected.

Dessert was nothing short of memorable. The Orange Crème Brûlée, served inside a hollowed orange and topped with torched sugar and spun sugar garnish, was as beautiful as it was delicious. Chef Navarro’s layered interpretation of Baked Alaska, featuring pressed phyllo, dulce de leche, custard, vanilla, and meringue, reflects his roots in Curicó, Chile, a region known for its pastries. Sweet and intricate, it pairs perfectly with espresso. Classic favorites like pistachio gelato, house-made apple pie, and Key lime pie should satisfy anyone who craves sweets.

Hangar One Bistro is a hidden gem, one you might easily drive past without realizing what awaits inside. But don’t. While it sits within the St. Augustine Airport, you don’t need a boarding pass, or a private plane, to dine here. It is fully open to the public.

And that’s what makes it special.

The runway views create the drama. The soft glow of the bar sets the mood. But it’s the people, the warmth from Tee, the pride in Chef Christian’s dishes, the care in every detail, that make Hangar One feel personal.
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Because sometimes the most memorable destinations aren’t the ones we fly to. They’re the ones waiting quietly in our own backyard. MyWanderingFork - wandering off to the next place.

by Lori Allen 
My Wandering Fork

Valentine’s Day is just around the corner, and if dessert is your love language, Chef Nils Rowland might just be your new crush. The Food Network winner of Sweet Empire: Winter Wars and owner of Crème de la Cocoa is known for turning sweets into showstoppers but his favorite creation may surprise you.

As you know, I love tracking down local food haunts, old and new, just to see what’s cooking. So imagine my surprise when, while scrolling through social media, I spotted someone from St. Augustine competing on the Food Network’s Sweet Empire: Winter Wars. Naturally, I had to watch. And sure enough, his team won.

Before I knew it, I found myself lucky enough to score an interview with Chef Nils Rowland, who, in my book, is pretty famous. Needless to say, I was a tad nervous. And anyone who knows me knows I can usually talk to a wall (LOL). But this time? I was completely starstruck.

Though he’s appeared on the Food Network more than once, this time his team took the win, something Chef Rowland wears lightly, far more interested in doing things well than talking about how often he’s done them. Much to my surprise, this celebrated chef turned out to be one of the kindest, most modest people I’ve ever met.

As our conversation unfolded, Chef Rowland shared stories that felt personal and unguarded, moments that revealed what truly makes him tick. At the core of it all was a simple choice: he chooses joy, every single day. His philosophy mirrors his approach to food, simple, good, and well executed. Seasoned properly. Cooked right. No shortcuts, in the kitchen or in life. Knowing when something is ready. Knowing when to stop. It’s not about doing more, it’s about doing it well.
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That mindset carries through the culture he’s built around him. There’s humor and trust in his kitchen, filled with laughing, joking, and a fun-loving energy that’s impossible to miss. Many of his staff have been with him for years, some for more than a decade, which speaks volumes about the respect, loyalty, and care he extends to the people around him. More than anything, he wants people to be happy, those who work beside him and those who get to enjoy his desserts.

​When Chef Rowland interviews candidates, he asks a simple but telling question: “Do you think you’re lucky?” For him, the answer reveals a mindset rooted in gratitude, optimism, and positivity, the kind of outlook he believes creates great teams, great food, and a joyful kitchen.

That philosophy shows up clearly in his desserts, beginning with a childhood classic: the Little Debbie Oatmeal Creme Pie. In his hands, the familiar favorite is elevated through thoughtful technique and balance, simple, comforting, and beautifully executed. The oatmeal cookie is soft and chewy, just as you hope it will be, while the filling is rich without being overly sweet. It’s nostalgic, satisfying, and unmistakably done well.

Of course, the oatmeal crème pie may be the gateway dessert, but it’s far from the only reason my wandering fork lingered. Chef Rowland’s Italian macarons, and yes, he’ll gently remind you they’re not macaroons, are another reflection of his approach. He favors the Italian method for its depth of flavor and stability, and one bite makes it easy to understand why. Delicate yet structured, they’re meant to be savored. Flavors like Fruity Pebbles bring playful nostalgia, while blueberry lavender, my personal favorite, offers a soft, floral finish that feels thoughtful without being fussy.

Then there are the truffles, which are nothing short of dangerous in the best possible way. A bourbon ball delivers the warmth of a cocktail in chocolate form, while dark chocolate strawberry captures the essence of a chocolate-covered strawberry without the mess. The local Datil salted caramel stopped me in my tracks, ooey, gooey, creamy caramel with a gentle heat that lingers just long enough to surprise you. And as someone who loves an old fashioned, I couldn’t resist that version, complete with a cherry tucked inside. It was indulgent and playful, layered with notes of bourbon warmth, citrus, and dark chocolate.

His bar desserts continued the story. Peppermint cookies and cream brought cool, minty goodness without overpowering the palate, while Southern Belle leaned into comfort with pecans, cream, and cheesecake flavors that felt familiar and warm. The churro de leche was rich and creamy, delivering sweetness with restraint, proof that knowing when to stop is part of the craft.
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It’s no surprise that Chef Rowland’s desserts have found their way into weddings, celebrations, and parties of all kinds, even gracing tables of celebrities. But what stands out most isn’t the résumé, it’s the consistency. No matter the dessert or the setting, everything reflects intention, balance, and joy.
Well off to explore to see what (or who) this WanderingFork stumbles upon.  Until Next time....

by Lori Allen 
​My Wandering Fork

Hold onto your forks, friends--
because Manders 22 has arrived in St. Johns!

Straight from the heart of Binghamton, NY, the legendary Spiedies have made their way south, and my taste buds are very thankful. If you’ve never had one, let me paint the picture: juicy, tender white chicken, marinated in Salamida’s secret blend of Italian herbs, garlic, vinegar (and who knows what magic else), then chargrilled to perfection and served on a roll. No fuss. No mess. Just pure, simple, delicious greatness.

And who do we have to thank for this culinary blessing? None other than the awesome father-son duo, Jake and Jeff Manders, who brought their hometown specialty down to our sunny corner of Florida. 🙌


But wait, there’s more...

They’ve also mastered the art of the smash burger. We’re talking juicy, flavorful patties—single, double, even triple if you're brave—with just the essentials: pickle, onion, and their signature sauce. No need for fancy toppings when the basics are this good.

Oh, and don’t skip the waffle fries. Or the chocolate chip cookie. (Seriously. Don’t.) And just when I thought I’d tried it all, along comes their “Not So Your Italian Sub.” Imported meats, arugula, pesto, and a spicy red pepper relish it was like a party in my mouth. It's not your average deli fare—it's a flavor bomb.


Where Flavor Meets Family

Good food tells a story. Great food lives one. At Manders 22, every burger, sub, and Spiedie is part of a legacy — and it tastes like it.

Manders 22 is not simply another entry in the fast-casual dining scene, but the realization of a decades-old vision between a father and son. The name itself carries personal weight: “22” was the jersey number they both wore, a thread of loyalty and connection stitched through years of shared sports and memories. The restaurant began with a single phone call—Jake dialing his father, Jeff—to finally turn a long-held dream into reality. The result is a kitchen that marries bold flavors with the unmistakable imprint of family.

Manders 22 is all about Smashburgers, Subs, and Spiedies — done right. No shortcuts, no pre-made anything. Every burger is smashed fresh to order, every sub generously stacked, and the Spiedies? Perfectly marinated and grilled like they actually care (because they do).

But here’s the thing that hit me most — you can taste the pride. This isn’t just food, it’s family. From the first bite to the last, there’s a sense of warmth, tradition, and purpose behind every order. It’s the kind of spot that makes you feel like a regular, even if it’s your first visit.


Lucky us.
So if you’re anywhere near St. Johns and your fork is feeling a little... wander-y, you need to track these guys down.

We all know how much I love a good special — and let me tell you, I recently stumbled back into an old favorite that’s seriously upped its game: CaddyShack, located just down the street in World Golf Village.


If you’ve been in this area for a while like I have, you probably remember CaddyShack as the place to be — especially during summer evenings and Fourth of July festivities. It was always buzzing with energy, good food, and familiar faces. So imagine my surprise when I decided to pop in again recently... and found myself in foodie heaven!


Turns out, a new manager came on board about three years ago, and wow — the vibe has shifted in the best way. The food is fresher, the drinks are better, and the daily specials? Absolutely worth a second look (or a weekly ritual).


Happy Hour? Yes, please.
Every day from 3–6 PM, they offer $5 mimosas and a rotating beer special — I scored a Bud Light for just $2. Budget-friendly and delicious? Count me in.
I happened to go on a Wednesday, which meant it was Wing Night! All wings are just $1 each — so for $12, I had a plate of perfectly cooked, medium-spiced wings (don’t judge, sometimes I skip the “hot” setting!) and a cold beer to match. Winner winner chicken dinner, for real.


Talk about Martini Magic
While soaking in the local buzz, I ran into two lovely ladies who couldn't stop raving about Martini Tuesdays — every martini is half-price, and they're working their way through the whole list. So far? No disappointments. They paired their drinks with a spinach, cranberry, and feta salad, and honestly, it sounded like the perfect girls' night combo.


My Personal Favorite: Thirsty Thursday
I’ll be honest — Thirsty Thursday might just be my new tradition. All Tito’s cocktails are $5, and if you’re smart, you’ll order the homemade chicken and waffles to go with it. Juicy, crispy, sweet-and-salty perfection. It’s the kind of dish that makes you want to start the weekend early.


What I really love is that all the food is made to order from scratch. No shortcuts,  just fresh, flavorful dishes that hit the spot no matter what you’re craving.


You’ll often see Andy around having a bite to eat or maybe a song or two, but if you’re lucky, you might even catch a surprise visit from Bill, who still likes to pop in from time to time.


So, is it worth the trip?
Absolutely. Whether you're a longtime local or just visiting the area, CaddyShack is a casual gem that’s brought the heart back to a community favorite — and added a few tasty new twists while they were at it.

www.bellavistaitalian.com
Located in Fruit Cove!
540 SR 13 #10 Fruit Cove, Florida 32259

I had the pleasure of sitting down with Giovanni Prignano, the owner of Bella Vista Italian Restaurant, and his right-hand man, Paolo, to uncover the story behind this Southern Italy-meets-NYC gem. Every aspect of Bella Vista shines—from the exquisite dishes crafted in the kitchen to the warmth and hospitality of the staff —making it a truly standout Italian restaurant in St. Johns.


From the inviting blue-and-white décor to the charm of alfresco dining on the patio, the moment you walk through the doors, you’re embraced by the warmth and charm of a true Italian gathering. The staff radiates hospitality, making you feel like part of the family from the very first smile. Giuseppe, the sous chef, along with Franco, the café expert, Fabio, Annette, Gary, and many others welcome guests with a cheerful greeting, a perfectly poured glass of vino, or a heartfelt recommendation, and their genuine warmth and love for Italian culture make every visit feel like a little escape to the Amalfi Coast.


Chef Giovanni, who is from the southern Italian town of Sicignano degli Alburni,  always dreamed of owning his own restaurant. After attending culinary school in Italy, he enhanced his skills working across southern Italy before making his way to New York City, where he met his wife, Alysha. Together, they moved to Florida to bring their vision to life, with the help of his best friend, Paolo. Giovanni’s dishes are a perfect blend of authentic Amalfi Coast flavors and the rich, Italian-American cuisine he mastered during his time as a chef in NYC.


Chef Giovanni’s motto is to use the very best fresh simple ingredients that will create the very best tasting food. Let the ingredients speak for themselves, he likes to say.  To that end, Bella Vista follows the D.O.P. rule, meaning their tomatoes, pasta, cheese, olive oil, and other ingredients are made and processed in a specific region of Italy to ensure authentic quality and tradition which adds to the flavors.


Each week he curates an amazing special menu showcasing seasonal ingredients. Giovanni is always experimenting with new and fresh ideas and if you are lucky that week, they may have some handmade ravioli’s stuffed with fresh and unique ingredients,  homemade lasagna (Paolo's favorite), hand-cut scallop dishes, or specialty burrata.

Obviously, there are so many dishes to try! From their Signature dish Cacio e Pepe with 100% Italian grain pasta served al dente prepared in a custom-made Parmigiano Reggiano cheese wheel sprinkled with pepper and served table side, to their amazing Pappardelle Bolognese, fresh pappardelle pasta served in their slowly cooked savory meat sauce with San Marzano tomatoes, and aromatic herbs creating a truly comforting and satisfying dish!


All their food is served with their signature homemade breads – Ciabatta (get it while it's warm, soft, and chewy) and focaccia loaded with rosemary flavor, cold pressed EVOO, and imported balsamic.


Another cool thing about Bella Vista is they offer a Shared Dining Experience, or “Family-Style” menu, crafted to bring people together and create lasting memories over delicious food.  From appetizers to desserts, the menu features so many Italian favorites.  They have 3 different styles of menus and I love that they are named after the different places along the southern coast of Italy, each reflecting the popular dishes in those regions Sorrento, Positano, and Amalfi.


The new lively bar area offers great handcrafted cocktails, including some Italian specialties like Aperol spritz, and let’s not forget their famous pistachio martini! They offer Happy Hour every day, including weekends.

Before I could leave, Paolo said we had to try the toasted almond cake. I was completely stuffed but you know how Italians are, Mangia, Mangia! This cake, known as torta di mandorle, is a classic treat with a rich, moist texture, made from ground almonds, sugar, and eggs. He was right of course. So light and fluffy! Simply delicious!


One visit just isn’t enough to experience everything this incredible restaurant has to offer. Whether you're coming for the warm hospitality, the unforgettable flavors, or the sense of community, you’ll find yourself wanting to return again and again. Don’t just take my word for it—go see for yourself!


Until the next time or as they say in the Amalfi Coast, “Arrivederci!”  #mywanderingfork

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Being from Boston and Irish Italian, I’m pretty familiar with what we call Little Italy or the North End of Boston and the typical food that Italians from that area love.  I was recently introduced to Philadelphia's "Southend"  or what they refer to as South Philly and the foods that those Italians are proud to share and have been made famous.


South Philly foods included cheesesteak, stromboli, hoagie, soft pretzel, water ice, and soda.Everyone has heard of (unless you live under a rock) of the Philly cheesesteak . But do you know the history behind the making of this fabulous sandwich? In the 1930s, the phenomenon as a steak sandwich began when South Philly's Italian-American brothers Pat Olivieri and Harry Olivieri put grilled beef on a hot dog bun and gave it to a taxi driver. Later, after Pat and Harry had started selling the sandwich on Italian rolls the cheese was melted in a separate container to accommodate their large clientele who followed kosher rules, thereby not mixing dairy and meat. Today, cheese choices in South Philly are virtually limited to American, Provolone, or Cheez Whiz. (After Kraft Cheese Whiz went on the market in 1952, Pat Olivieri realized he could heat up the entire can on the grill and put cheese on some of the sandwiches without contaminating the grill with dairy. Thus, the cheesesteak was born).


We are lucky enough to have our own authentic South Philly Italian Deli right here in our area. Stephanie and her husband Joe decided that they wanted to introduce South Philly to North Florida and so Derita's was born. Stephanie has a long history of working in the restaurant business so she knows quality and only orders the freshest and finest ingredients from around the world. Just about everything is imported from Italy or brought in from Philly thus making the food the very best at providing the true Italian flavor.


They, of course, have perfected the Philly cheese steak made with the tenderest of Ribeye, topped with either fresh onions or grilled (none of the other stuff that true Philadelphians would never put on a Philly cheesesteak), and of course the "wiz" but if you prefer to be a little fru-fru they will happily oblige with either cooper sharp provolone (sooo smooth and creamy) or cheddar.  These are only served on Wednesdays so get your order in early! You do NOT want to miss out!


Their daily menu consists of the finest of Italian imported meats as well as some amazing ones that you would not see in a typical sandwich (Hoagie) shop in North Florida.  Such as Soppressata which is an Italian dry salami (dry fermented sausage), a culinary specialty of Calabria, Southwestern Italy. It is one of the staple types of salami that has different variations specific to each region. In Northern Italy, it is called “sopressa”.


Soppressata’s overall savory flavor is from dry chili flakes, salt, and assortments of pepper used to season it. On the other hand, the most common salami variants are usually seasoned with salt, vinegar, and garlic. That is why its taste is more garlicky.  Derita's has many choices that include this meat but I would highly recommend trying the hot Soppressata, it's not as hot as you may think but it adds so much flavor to your already stuffed hoagie it's like adding icing on the cake!


Mortadella- is another meat that is not typically seen on the menu.  Some may call it the bologna of Italy, Mortadella is rich and fatty and the spices and pistachios are designed to give the meat several layers of flavor. The pistachios and spices (typically myrtle berries or black pepper) add freshness and vibrancy — and a bit of bite or spice — to the otherwise smooth, mild meat. Very rarely will you see this meat in any sandwich shop in this area but Derita's has come up with a combination of a Hoagie made with Mortadella, Fresh Mozzarell, and Pistachio Pesto! Are you kidding me Pistachio Pesto!? Something seriously unique ..give it a try!


These handcrafted, hand-sliced made to order Hoagies (Derived from  "Hog Island" sandwich; hence, the "hoagie". It was declared the official sandwich of Philadelphia in 1992)  also come with some flavor-packed toppings such as roasted red peppers, pistachio pesto, arugula, Sauteed Broccoli Rabe ( known in Italian as rapini, a green vegetable that looks like leafy broccoli but is more closely related to the turnip.  Broccoli rabe (Brassica ruvo) is also called rapini, raab, or rabe (both pronounced "rahb"), bitter broccoli, and turnip broccoli. It's botanically closer to turnips and the taste is more like mustard or turnip greens.) and their famous Long Hots.  I had to have a deep discussion about what a long hot was.  So here's the lowdown-  Long Hots - peppers are known for their mild to medium level of spiciness.  In terms of flavor, Long Hots offer a subtle sweetness with a hint of heat, making them a favorite among those who enjoy a milder spice profile and are imported from Italy (Stephanie suggested that it's like the datil pepper which is indigenous to here) . There is also a Long Hots pepper oil that Derita's keeps in stock so ask for it and you may just surprise yourself at how much you love the flavor!


A Philly-style Italian pork sandwich is a thing of beauty, or so the South Philly's think.. It is heaped with roasted pork, smothered in drippy broccoli rabe (or spinach, depending on who you’re talkin’ to), topped with peppers, laden with a base of gooey provolone cheese, and served on a perfectly crisp yet soft Italian roll. Some say that because it's layered with flavors it is far more satisfying than your average cheesesteak.  Let us let you decide!   Derita's serves this every Sunday. Sunday only you ask? This Italian roll sandwich popularized in Philadelphia by Italian immigrants is a variation of the Italian street food dish known as porchetta.   Roast Pork is commonly served during Christmas celebrations and on Sundays. So keeping up with traditions, Derita's serves this every Sunday.  But make sure you call ahead so that it doesn't sell out on you!


Last but not least the Chicken Cutlet.  Hand-breaded and deep-fried to a golden brown, this well-seasoned tender chicken cutlet is good on its own, but add some of Derita's special combinations and you have something like no other. My personal favorite is the DDD, tender juicy chicken cutlet, fried eggplant (yes and so good) Prosciutto, Fresh Mozzarell, Roasted Red Peppers, Broccoli Rabl, Long Hots, and a balsamic glaze.  This sandwich is packed with so much flavor that you can not stop taking bite after bite! And trust me the small is good enough for two but I ain't sharin!
My son is all about the  Cutlet Parm..that's right, a chicken parm dinner served up in the most perfect bread brought in from Liscio's Bakery(Philly) Soft on the inside and crusty on the out.  Just perfect to hold all the juicy chicken, melty mozzarell, and homemade tomato sauce.  Perfection!


Derita's food is as authentic as it gets and they are proud to serve the finest imported ingredients which make their hoagies a step above the rest!
Philadelphia became home to the second-largest Italian-American population in the United States. The legacy of the Italian and Italian-American identity endures in Philadelphia and it’s a testament to a strong beautiful culture filled with lasting traditions, deep community ties, and incredible pride, something that Stephanie and Joe have brought with them to Derita's and is hoping to share with you all!


Next time you order dont forget to ask for brah-zhoot, gabagool and mozzarell added to any Hoagie and the Derita's will know where you come from!


Until Next time #MyWanderingfork

​Calling all food lovers!!  Anyone looking for great food deals during the week?


After all, who doesn't like the "chef's special" or "special of the day"; Especially now that the kids are back in school and everything is go go go! Wouldn't it be nice to have some great food you don't have to cook at a great price?  Well, listen up… I can't even begin to tell you how much I enjoy the nightly specials at Julington Creek Fish House and Oyster Company at Bartram Walk. 


Monday
Let's take Mondays for example, you've carted around everyone all weekend, so why not take a break and stop in and get yourself a pound of the juiciest crab legs for a fraction of the cost. Big tender crab drenched in warm butter. I personally need to have at least 2 pounds because they are that good. 


Tuesday
Or Tuesday after dropping the kids off at practice, or stopping off from work for a quick break. All-you-can-eat SHRIMP! and it comes in three different ways.  Grilled or Blackened both skewered and cooked to perfection. Or lightly breaded and deep fried to golden deliciousness. And guess what, you can try them all!  Just start off with one kind and work your way through all three after all it is all you can EAT.  


Wednesday
Hump day (Wednesday) Fresh Oysters on sale! along with sipping a cool glass of white wine sounds like the perfect hump day to me!  I love them raw with a little lemon, horseradish, and just a little melted butter…crazy I know but so so good. Lightly steamed for my second batch (yes they are that cheap) with melted butter and topped off with a dab of cocktail sauce served up on a cracker. My Hump day is complete!


Thursday
Of course, this former New Englander's ultimate favorite is Thursday Lobster nite. A full steamed lobster with a side, you can't buy it and make it yourself for what they charge you here..and guess what… there is no mess for you to clean! Winner!  


Personally, I like to dive right in there cracking and pulling out that tender juicy lobster, dipping it in the butter, and plopping it into my mouth so fast that the butter dribbles down my chin.  Trust me not one part of that lobster ever gets wasted! It all goes into my happy belly. 


I would be remiss if I didn't mention their homemade sides.  I know they are an afterthought from the main course but the ones here at the Fish & Oyster Co, someone must've told them that we ain't serving no average sides, I mean grilled asparagus tossed in Steak butter, topped with parmesan and fried onions, or how about their flame grilled broccoli topped with chimichurri...are you kidding me chimichurri? and my ultimate favorite fried rice, green onion, carrots, and peppers topped with Nori, and fried garlic, outta this world. 


So cash in on those nightly specials at the Julington Creek Fish House and Oyster Co, you won't be disappointed.

So this Wandering Fork got to thinking, as we planned and continue to plan our summer vacations where we head off to faraway places, what are we looking for? Adventure, someplace fun and inspiring, beautiful beaches, amazing cuisine, and possibly history.  Then I thought that sounds just like where we live! People travel from all parts of the world to come and enjoy what we have right in our very own backyard.  So I say let's not let them have all the fun.  Staycation is where it's at!  

We have cultivated our little "slice" to be one of the places to go and see. After all, we can honestly say that we have some of the best culinary artists who reside here and are often sought after throughout the country. From our Exotic to our down-home Southern Charm our cooking brings out some of the tastiest and finest cuisine.

Let's take Cordova Coastal Chophouse & Bar for example. I was lucky enough to score a private dinner and I was so impressed with the variety, excellence, and overall deliciousness of the food that I thought this would make a perfect Staycation dining experience!
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Palm Valley remained a quiet area of the Beaches, between A1A and U.S. 1 for many years. There were tons of farms where produce and livestock were raised. The development of the Beaches affected Palm Valley in a way where today most farms in "the valley" have disappeared. Thus opening the land for luxurious residences overlooking the Intracoastal Waterway.  

Tucked inbetween all the beautiful homes you will find a low-key Coastal Southern Cuisine restaurant with picturesque views of the Intracoastal Waterway called Barbara Jeans on the Water.

This unassuming restaurant offers some of the best authentic homestyle dishes with hearty southern size portions. Blackened CatFish white cheddar grits smothered in a spicy andouille sausage sauce comes to mind. 
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How can you go wrong with a light white fish seared with mildly spicy seasonings ,cooling creamy grits and topped off with a sausage sauce to sop up all the goodness. Its a dish you wont forget. Lets talk about the bread, I know most times its one of those things that if you are starving you will eat otherwise its a pass, but this bread is not your average bread basket. It comes with their home made brown bread, both jalapeno and sweet fluffly corn bread and yes those big fat yeast rolls. With their whipped butter, its a feast on its own! 
A good day for me is after a day at the beach, stopping in to sit on the waterfront dock with a cool craft cocktail. The view is spectacular.   

A few other faves of mine are their lobster roll, stuffed with delicious lobster and a side of creamy coleslaw. The fresh fish bites, sounds silly but these are hand breaded made with the freshest local fish. They are so good you wont be able to stop popping them in your mouth.  And then of course their onion rings!  Being a northerner it's tough to find a good ring, but here they are made to order, lightly battered and melt in your mouth. More? yes please!

The sides and homestyle meals are some of the locals favorites but you mustn't forget the cobbler. Did you notice that I didnt say what kind?? That's because they make a different kind from the juiciest fruits everyday, They are so good you must try them all!   

Whether you are going out to enjoy the evening on the water or coming in from the beach, Barbara Jeans will take care of you.... Southern Style!

Restaurant Wars here in St. Johns?!  That's right St Johns Technical High School - Academy of Culinary Arts held their first ever restaurant wars!


This fundraising event features 18 students from the Academy of Culinary Arts in two teams for technical knowledge and skills competition in the Back of the House and Front of the House. Each team had three professional chef leaders, one for savory, one for sweet and one front-of-house director. Each team had one hour to cook, prepare and plate tasting plates of an appetizer, entrée, and dessert to paid guests. In addition, the teams provided a fully composed plate of each dish to three judges. The Front of the House students were responsible for decorating their display table along with a signature drink (non-alcoholic) and garnish.


There were special guests and chefs from all around the area to help with judging. The two teams were scored on sanitation, safety, Mise en place, cooking techniques, presentation, portion size, nutritional balance, ingredient capability, signature drink, teamwork, creativity, taste, texture and doneness.


Cajun Carnival's team consisted of a Hurricane cocktail, Mojito cocktail, Chicory coffee - Savory- Cool Cajun Chicken lettuce cups and Chicken Jambalaya - for their sweet - a Bourbon Street Bread  pudding.  Although everything tasted delcious, my favorite in this group was the Chicken Jambalaya - so deep and rich with flavor and spices.


Yokan's team consisted of a Yokan Cherry Blossom Mocktail- Chicken Sushi, Chicken Clear soup - Savory - Sesame Chicken Salad and for their sweet a white chocolate yuzu pie.  Their Sesame chicken salad I could eat everyday! Light and refreshing.


It was so nice to see these students from grades 9-11 so passionate about their trade. It was equally nice to see how they all worked together and how much the academy supports them and encourages them to share in their creativity.   How lucky are we to have such a devoted School for these students who are developing a trade that is not only a necessity but something we all enjoy! Food!   For more information you can contact St Johns Technical High School, www-sjths.stjohns.k12.fl.us   I love supporting and encouraging these talented students!

As you all know I love to hunt down some unique foods. I have seen this pasta made in a humungous cheese round and have been waiting for someone in our area to offer it on their menu. Well, my wish came true!  Bella Vista serves a version of this called Cacio n Pepe which is their 100% Italian grain pasta served al dente in a creamy sauce with black pepper tossed tableside in their signature cheese wheel. It was everything I expected and more! And as a bonus, I didn’t have to travel to Italy to get it! The pasta was so rich and velvety absorbing the nutty taste of the cheese along with just the right amount of cracked black pepper.  It is great by itself or you can add a protein, the garlic-sauteed spicy shrimp adds even more flavor if you love shrimp like I do!

Cacio e Pepe is a pasta dish from the cuisine of the city of Rome. Cacio e Pepe means "cheese and pepper" in several central Italian dialects.  All the ingredients kept well for a long time, which made the dish practical for shepherds without fixed abodes to be able to feed themselves and their families.


Fun fact:
 
The Cheese wheel pasta (a.k.a. pasta alla ruota) is a style of pasta that is made tableside by mixing freshly cooked spaghetti, linguini, or any other type of pasta in a hollowed cheese wheel, most commonly parmigiano reggiano. A layer of cheese is scraped inside the wheel so it melts when the hot pasta is mixed in by hand.  Sometimes, the cheese is flambéed (i.e. lit on fire with a splash of alcohol like vodka or brandy) to induce melting. This variation made in a flaming wheel of cheese is appropriately called “flaming cheese wheel pasta”.

by Lori Allen, My Wandering Fork

As everyone knows or at least those people that love food as much as I do, November is Food and Wine month!  So the challenge is to check out all the different food nationalities in our Northern St. Johns area and see what's out there.  Of course there are many more than are listed below but here's a great sampling of places that I think you would enjoy.  Happy Food and Wine Month!


Noura - MidEastern/Lebanese
Who doesnt like a daily special?  This cute little grab and go has these amazing hot meal daily specials filled with all kinds of Mideastern specialities. Grape leaves, Kibbeh, hummus, tabbouleh along with stuffed squash and other delicacies. Sandwiches, salads and even homemade pies are ready anytime for pickup or dine in. For the sweet tooth there is baklava as well as vegetarian and gluten free options. www.nouracafe.com


1928 Cuban Bistro
The best cafe con leche around! Be adventurous and try a Cuban Sloppy Joe - Cuban seasoned ground beef, cheese, maduros on a soft bun. You won't be disappointed. Croquetas de Jamón, Papas Rellenas (Cuban MeatBalls) and Pastelitos (Guava and Cream Cheese Pastries) made daily. Get'em before they are gone!  www.1928bistro.com


Bon Chon-St Johns- Durbin
Korean Fried Chicken - Need I say more?  Double fried for extra crispiness tossed in a soy garlic sauce giving them a tangy sticky crunchy wonderfulness! (Also available in hot and sweet chilli) or try a Bibi Bap cooked in a real clay pot! Comes out piping hot filled with  rice, quinoa, kimchi, veggies, choice of protein all smothered in Bonchon Bibimbap sauce.  Delectable! www.Bonchon.com


Trattoria di Bernardone
Unique Italian dishes, try the Herb-Crusted Calamari Steak- breaded and sauteed to perfection. I love the Gemelli Aglio e Olio con
Salsiccia e Funghi - garlic/olive oil, sausage and shrooms. Delish! Don't  forget their homemade Gnocchi smothered in a gorgonzola sauce so creamy and rich!
www.trattoriadibernardone.com


Serafina's Pizzeria 
If you like NY style pizzas this is your place. I personally love getting the slices, crispy on the bottom and tons of choices for toppings from speciality to create your own. Daily specials even on the weekends! Need a slice stop on by!
www.serafinaspizzeria.com


I Noodle Ramen and Dumpling
I mean I can eat Ramen anytime but with the weather changing now is a great time to check this place out if you haven't already! The made from scratch broth is so satisfying, deep with complexity and flavor. Soft and tender handmade dumplings is a great way to start and I would highly suggest trying their Braised beef Ramen - Taiwanese style soy sauce base with beef bone broth topped with slow cooked angus beef shank, pickle daikon, pickle bok choy, soy boiled egg, corn and scallion. Delish!
www.inoodleramenanddumpling.com


Green Papaya
Let's start with their Angry Dragon roll - shrimp tempura, spicy tuna, avocado, spicy crabmeat, topped with sweet chili and eel sauce. Pink in color for fun and a meal in itself. But then just imagine digging your fork all the way to the bottom of their amazing duck dish. Duck with Curry-coconut milk, asparagus, carrots, mushroom,pepper, onion, broccoli topped with the most tender crispy rich duck. Such a marvel of flavors and textures.
www.gpasianfl.com


Tikka Bowls and Tacos
Take a step out of the norm and try this fun fusion. Tastes of India with Mexican style bowls and tacos. All the traditional indian sauces without the heat. Rice bowls filled with chicken, beef, etc, topped with lettuce, cheese, pico de galla, mango salsa, red cabbage, jalapenos, beans and this amazing cilantro chutney (I want to smother everything with this) making it so light and stuffed with flavor!  They also have the tikka tomato curry, tikka smoked curry, brown gravy and chloe chana if you prefer one of those. Anyway you choose to build your bowl or taco adding the indian flavors really creates such a flavorsome unique taste. www.tikkabowlsandtacos.com


Taste of India 210
Tangy spicy Samosa Chaat! - popular Indian street food deep fried and served with masala, chutney and spices is a great way to start any meal here. The Chicken Biryani has a wonderful strong savoury taste. This comes from frying onions and other indian spices before the rice is added. Along with either plain Naan or garlic Naan you will have enough deliciousness to feed a family! And if you like lamb which is one of my favs give theirs a try with its little Indian flare. So good!
www.tasteofindiaflorida.com


The Great Greek
Mediterranean Grill
If you want something light but filled with flavor you must try their Tzatziki. One of the best around made with greek yogurt, labne, cucumber, garlic and dill. Enjoy it alone, in one of their combo dips, salads or gyro.  Speaking of Gyro who wouldn't love their Great Greek Gyro - stuffed with lamb, beef or chicken topped off with creamy Tzatziki and feta! Love that combination! And if you want it all, have the Mezze plate filled with all things greek. Yum! www.thegreatgreekgrill.com.


There are so many more places I could go on and on!  So get on out there and start exploring!  Enjoy! Enjoy!

My brother Adam passed away recently so I’ve decided to dedicate this article to him. He loved a good cocktail and loved chatting about crazy subjects to write about. He actually came up with the idea of my TO-Go article so I saw it befitting to honor him with this article about all the great margaritas that are served up in our area. And of course it is just in time for Cinco de Mayo!  So Cheers to Adam Yourell – you will forever be in our hearts and soul. 

Los Portales 
Mexican Grill (St. Johns) 
South Lake Plaza 2245 County Rd 210
 St Augustine, FL 32092 (904) 819-1486
Who doesn’t love a great cheap Margarita after a tiring day?  Lost Portales serves up just that with their best priced house Margaritas at $2.25 all day Mon-Thur from 11-5 on Friday and Saturday

Back 40 Urban Fresh 
450 State Road 13 Ste 113 St. Johns, FL 32259 (904) 287-8226
Top Shelf Margarita is the way to go at Back40.  Here the Top Shelf Margarita replaces the normal Triple Sec with Grand Marnier and, generally, uses better tequila.  This gives the margarita a bigger orange flavor and even a little richer consistency. Delish!

Cantina Louie
10870 us Hwy 1 North  Ponte Vedra Florida 32082 (904) 217-3238
One of the fave’s here is the Fresh Guavarita - Blanco tequila, Gran Gala, lime juice, house made sour, and guava juice- which gives the tart lime a nice sweet taste. Very refreshing.  They also have Fro- Jo-Rita Monday- frozen margaritas at a special price and 7 different flavors every Monday for that weekend recovery!

La Catrina 
155 Hampton Point Dr. Suite #10, St. Augustine, FL 32092
The Blueberry Jalapeno Margarita is a must at this establishment. It is made with Jose Cuervo Blanco, Agave Nectar, Lime Juice, Fresh Blueberries, Triple Sec and Jalapeno. It’s the best of both world’s sweet and heat. So good! Another cool combo is their Blueberry Pineapple Margarita with Jose Cuervo Blanco, Coconut, Agave Nectar, Lime Juice, Fresh Blueberries, Fresh Pineapple and Triple Sec. Yum!

Hurricane Grill & Wings
CR 210 3055 County Rd 210 Suite 101, Jacksonville, FL 32259 (904) 230-6445
Coronarita – one of my favorite going on vacation drinks. It’s a house margarita with a corona beer slowly poured into it so as you drink down, so you get the tanginess of the margarita and the light lime freshness of the beer. It’s a win win situation!  This place does them right!

St Marys Seafood & More (World golf village)
​705 Hortons Trce, St. Augustine, FL 32095  (904) 547-2578
And for the best tasting, best Value for your money and lightest freshest Margarita around I have to choose the Elevated St. Mary's Margarita.  This enticing concoction comes in its own shaker (so you get way more than one drink) and is filled with Avion Silver, Bauchant Orange liqueur, agave nectar and fresh squeezed lime juice. It is so light and refreshing and packs a punch. If you love margaritas like me you will not be disappointed! 

I’ve come up with a little concoction of my own and named it The Adamrita Pimienta Frambuesa – a little sweet, a little tangy and just right amount of heat.  Happy Cinco de Mayo!

Lori's "Adamrita Pimienta Frambuesa" 
8oz Silver tequila
3 limes juiced
¼ cup muddled/smashed fresh raspberries 
2oz Agave or simple syrup
1tsp Crushed Red Pepper- more if you want more heat
Blend all in a shaker pour over a salted or sugar rimmed glass with crushed ice 

Fun Fact: The Margarita- so how and when this beauty was created. As the story goes, it was 1938. Carlos “ Danny” Herrera owned a restaurant between Tijuana and Rosarito in Baja, California. He fancied a dancer by the name of Marjorie King who was allergic to many spirits. But not tequila...Thus we must say thanks to Danny and love  for his creation!

www.grumpysrestaurantco.com 
155 Fountains Way
 Building 1, Suite 1, 
St Johns, FL 32259

The District
2026 Walnut St. 
Jacksonville, FL 32206
(904)240-6539
www.thedistrictspr.com

BY LORI ALLEN, MY WANDERING FORK

​Located in Historic Springfield, The District is a newly opened Wine Bar & Beer Lounge with a modern Art Deco inspired space. Head outside to the Peacock Garden, which features our popular Boho Yurt Lounges & plenty of outdoor seating options.  Voted Jacksonville Magazine Top 50 Restaurants for our Charcuterie Board and Spinach & Artichoke Dip!

Looking for something unique or something out of the ordinary? Give a Boho Yurt a try!  The District located downtown in Springfield has come up with the unique concept of dining in a Yurt.  I gave it a try and had a blast! Because you make your reservation online the moment you arrive you are escorted to the back of this eclectic restaurant to your private tent.  As I peered inside I felt like I was transported to a scene in the Arabian Desert, from the brightly colored pillows, funny low chairs and perfectly set table you totally felt like you had stepped out of this world and into a new one. The food is top notch. I highly recommend the beef wellington or the filet and crab cake both were cooked to perfection.  The Tower as they named it is an interesting shaped tower filled with your choice of Sangria, Mimosas, or wine and of course there is plenty to share.  So step out of the box this season and wander downtown and give this place a try. 

So let’s get rid of the notion that golf courses fare only consists of cold sandwiches and lukewarm beer. We’ve moved on to a new era of upscale golf course dining.  Whether its lunch, dinner or Friday night specials you are looking for, the golf clubs have certainly upped their game. Some notable chefs have been hired and they have created some fun and exciting new menus along with nice wine lists and craft cocktails which can be enjoyed while admiring the view of the course.  I ventured out to a few around here and here’s what I found.

AJs Kitchen and Cocktails at the World Golf Village\
​King and Bear
1 King and Bear Drive
St. Augustine, FL 32092
904.615.1868


    So this restaurant has been revamped and has a nice cool clean vibe with its steel grey accents and a neat fire pit with the view of their pristine course. The menu is comfort food with a twist along with weekend chef creations prepared from fresh local products.
    To start we tried the Pretzel Charcuterie Board. This is made to share and is served on pretzel bread loaded down with cured meats and cheeses.  The best way to eat this is to rip a piece of the pretzel bread, layer it with spicy salami or pancetta, then some extra sharp Cheddar cheese or nutty gruyere and top it off with their stone ground mustard. Each bite can be your own creation. Paired with their happy hour Pinot Noir, all your taste buds are satisfied.
    We then decided on a nice light salad. I had the strawberry and goat cheese one that had succulent blackened shrimp, fennel and a touch of local honey which made it spicy and sweet all in one. The Heart of Romaine Salad with shaved parmesan and a tangy lemon Caesar dressing was equally as good.   
    Their menu is so interesting and diverse I can’t wait to go back and try their Honey Sriracha Glaze, Toasted Sesame wings, or possibly their South Burger with pork belly and pimento cheese.  Or even their Black Pepper Beef Carpaccio with capers on tarragon toast. The choices are endless and the view is so very lovely.

The Grill at the Golf Club
at South Hampton
315 South Hampton Club Way
St. Augustine, FL 32092 US


    At the Grill at South Hampton you will find some surprising items on the menu. I tried the Ahi Tuna Stack to start. The tuna was fresh with a wasabi slaw, a brown sugar soy glaze and stacked on a crispy wonton. The glaze added just the right amount of salty sweet and with the crunch of the wonton it was the perfect bite.  I could have eaten a dozen of these! The garlic wings were equally as good. But don’t let the presentation fool you, it was not fancy but they were cooked to perfection, crispy garlicy, buttery goodness.
    The homemade Greek hummus was a nice treat as well. It was a plentiful bowl of freshly made hummus topped with fresh red onions, tomatoes, crumbled feta and Kalamata olives. I loved the homemade chips, crunchy, chewy and salty all in one.
    I saw on their menu they also have a Muffuletta sandwich,  a Cuban sandwich and a Pulled Pork sandwich served on a pretzel bun that all sounded really good.  Chef Gary Gouge prepares Friday night specials you will want to try out!  And as an added bonus they have a fun Trivia night on Thursdays where you can go have dinner and enjoy the game!


The Bridge at St. Johns Golf
and Country Club.
205 St Johns Golf Dr
St. Augustine, FL 32092
904-940-3200


    After the dust has cleared from the new renovations at St. Johns Golf & Country Club a new restaurant and chef have emerged.  The Bridge with its new menu inspired by local flavors and ingredients offers a fun dining experience!
    I loved their craft cocktails.  They had several choices which all sounded so good. I tried the Bridges lemonade – it has a splash of grapefruit soda which made it light and refreshing. We also tried the Aimies’ CBC lemonade. Made with Two TitMice Vodka, Lemonade, Strawberry and Basil Puree ($2 from each purchase goes to help Aimie Crush Breast Cancer) - a really nice combination and for a good cause as well.
    For Apps we went with the Blue Cheese Chips, homemade kettle chips smothered in goodness. Tangy blue cheese dressing, tomatoes, scallions, bacon and blue cheese crumbles. Each bite came with a punch and coolness to get your palate going.  Steamed shrimp sounded like it would be good and it was.  They were plump and juicy drenched in buttery old bay seasoning. Yum!
Several salads were on the menu and I kept eyeballing the golden beet salad with apples, candied pecans and feta but we were in the blue cheese mode so went with the wedge. Chilled crisp iceberg lettuce, fresh cucumbers, tomatoes and Danish blue cheese, it did not disappoint.
    I went back and forth for my main and ended up with the Menorcan pasta. The bowl came out steaming with large gulf white shrimp, juicy little neck clams and linguini all tossed in datil pepper vodka sauce then topped off with crispy fried calamari.  Each bite you got a taste of the sea then the creaminess of the vodka sauce with just the right amount of heat. It was delicious!
    The "& GRITS” caught my eye which are made with Tasso Sausage, Tomato Ragout and Stone ground Pepper Jack Cheese and choice of fish, chicken or shrimp.  I also hear that the Caribbean Grilled Chicken is to die for. The chef smokes the chicken first then tops it with avocado served over a bed of black beans and rice.  Garlic parmesan chicken tenders brined in pickle, battered and fried sounds like an upscale chick-a-fil meal and who wouldn’t want to try that?
    The chef is a pastry master so you must try one of his homemade desserts made daily.  The amazing view, live music (Thursdays) and a great staff (Maren treated us right!) along with delicious food makes for a great evening. So go and enjoy!

My Wandering Fork; foodie blog

Ember & Iron
60 Shoppes Boulevard, #80
St. Johns, Fl 32259


​

We've got a new place in town and boy have they stepped it up a notch! Ember& Iron is a must-try!   Chef Mike and wife Brittany have created a restaurant that I like to refer to as Casual Chic.  This is a restaurant where you can feel the cool vibe but yet it's not overly formal. It has a bar area that is lively and filled with unanticipated bar brands. It’s a place where you can share laughter, friendship, sumptuous meals, amazing hand-crafted cocktails all within a stylish comfortable atmospheric surrounding.


So my friends and I jumped at a chance to see what all the commotion was about! Drinks first! The cocktail that caught my attention was the “Real Housewife of SJC”, named after our county! Of course, they know what they are doing because this cocktail is light and effervescent made with gin a splash of bubbly and sweetened with orange and hibiscus.  It is so refreshing and makes it a perfect accompaniment to their super fresh raw oysters. These oysters have a lemon zest champagne mignonette poured over them so when slurped (yes, the only way) down you taste the saltiness of the oysters, the sour of the lemon, and when washed down with a sip of the sweet tingling RHSJC. You can’t go wrong!


Another great oyster/drink combination I tried was the Not Your Average Margarita. This delicious concoction is made with tipplers orange liqueur, hibiscus, and smoked sea salt. (Note that none of the mixers are store-bought everything is made from scratch) along with their roasted oysters topped with this ingredient they called preserved lemon which is really cool, kind of like dried lemon candied bits along with an herbal horseradish butter giving it just the right amount of bright lemony, salty, and bitterness.


We then decided to go for the cornbread because it seemed like a non-traditional kind of appetizer. And because this place is known for its rustic yet elegant fair using their custom oak burning grill, it’s got to be good right?? And it was. The cornbread came out piping hot right from the flames, served in a cast-iron skillet (which we all know keeps all the flavors within), and served with three different spreads, honey butter, pepper jelly, and a sweet jam. I slathered the honey butter on the warm cornbread and popped it into my mouth.  It was the best fluffiest, sweetish cornbread with the creamiest of honey butter! Yum! The pepper jelly was equally as good, adding just the right amount of sweet heat.  Of course, I did wash it all down with another one of their specialty cocktails called the ‘Honey I'm Not Coming Home’ cocktail created with Rye (I know I’m not a Rye kinda girl either, but this combination was great!) honey and cream. The cornbread was sort of like an adult milk and cake combination and who doesn’t like that??

I could not wait to try the beet salad. I am all about a beet (I used to steal all the marinated beets out of the fridge from my mom) and love to see what different twists chefs can create. This one had ember roasted beets (of course), goat cheese, and cashews- which I found very unusual all atop of some peppery arugula tossed with a tart sherry vinaigrette.  So you got the earthiness of the beets, creaminess of the goat cheese, nuttiness all mixed together with the peppery tartness. Such a unique and tasty combination!


Cesar was also selected and of course, this chef knew how to amp it up a bit. The romaine is grilled on the ember fire (and if you never have had grilled romaine this is a must for you!)  Garlicky dressing draped over the leaves and sundried tomato pesto on the side for dipping into. Delish!


For some reason, I was craving something from my roots so I went with the Lobster mac and cheese.  Beyond creamy with its 5 cheese sauce and yet still infused with flavor from the sea.  Ooey, gooey with chunks of lobster just what I was looking for. Pretty darn close to a dish made from my New England hometown.


Hanger Steak was the next thing I managed to get my wandering fork into.  Coming straight off of that ember flame it had the seared charr grilled outside and yet perfectly medium-rare inside.  The chimichurri served with this added that herbaceous tang to each bite and the crispy fried rosemary potatoes were so good you couldn't stop eating them!


Their signature dish buttermilk marinated roasted chicken is not your ordinary chicken. The way they marinated it makes the chicken so fork tender, yet you still have the crispy skin on the outside from the fire grill. It is then stuffed with grilled lemon, roasted pepper, and herbs which create each bite drenched in flavor.  With a choice of two sides, I highly recommend the beef dripping fries. I was so surprised when I ordered these thinking that they would come with some sort of gravy on top, NOPE!  These fries I am guessing are deep-fried with a combination of canola oil and beef drippings giving them extra crispiness yet a beefy flavor. Ingenious! Trust me you won’t be able to stop delving into these!


Chef Mike said he is inspired by all the memories he made cooking with his grandma and grilling over an open flame with his family. He also loves to experiment with fresh seasonal veggies. You can taste the heart and soul that he puts into each dish meanwhile enjoying Brittany’s casual chic ambiance.

Photo courtesy of the Tini Martini Bar

So for our last issue of what has been an unprecedented year 2020 in our lives, I’ve chosen to share with you my special holiday traditions in our beautiful city.  Over this past year, we have learned to adjust and find the little glimmers of light and hope wherever we can.  St Augustine Nights of Lights is one of those wonders that provide me with that very glimmer. It is one of the most stunning and spectacular sights and I feel so very fortunate to be able to view it year after year.  People in the past have come in droves from all over the world just to see what we get to see for two magical months.  This year might be a year of limitations but the city will not be any less spectacular.  It is not just the twinkling bright white lights that make it so wonderful but you can hear the laughter, smell the aromas and feel the holiday spirit in the air.

Christmas spirit - The code of generosity, kindness, and charity toward others is enforced by no one other than ourselves. There are places where this code is strong, and these places (or people) are said to have strong Christmas spirit.

 The Cathedral Basilica of St. Augustine provides that place for me. We love to visit this church to light a candle in remembrance of our family that we have lost and say a special Christmas prayer/wish to them to let them know that they have not been forgotten. For some reason, the ritual of lighting the candle gives a tiny bit of comfort and envelops our hearts which brings on the Christmas spirit.  Afterward, as we step outside of the church we are immediately immersed in all the beautiful twinkling white lights, it's breathtaking!  

The next stop is the Tini Martini bar (24 Avenida Menendez St. Augustine 32084 (904) 263-4882) located on the veranda of the Casablanca Inn on the bay front. We love to take a moment and enjoy and this is the perfect spot to sit among the thousands of twinkling lights as well as sipping a martini of course. One of my favs is the Sparkling Raspberry which has raspberry vodka, Chambord, cranberry juice and LaMarca Prosecco float. The combination of raspberry and cranberry along with a little bubbly is truly a festive cocktail! My hubby loves the Tahiti Tini (I think he wishes he was in Tahiti during the holidays- don’t we all?) Between the mango vodka, banana liqueur a little grapefruit to round out the sweetness one sip of this and you are immediately taken away to the islands. I love that this place does not skimp, you get the entire shaker left with you to refill as you wish!

Dinner is at Pizzalley's Chianti Room (60 Charlotte St St. Augustine, FL 32084 P: 904-825-4100) It is one of the only 20 restaurants to receive the National Award of Excellence from the American Culinary Federation across the country. You will know you have found the right spot when your nose hits the door and all the aromas of garlic, tomato sauce, and simmering herbs and spices fill your senses.  I love that you can sit right up front and watch the chefs prepare all the enticing foods. There are so many dishes to choose from, like the lobster ravioli stuffed with chunks of juicy main lobster then smothered with a creamy crabmeat roasted pepper sauce or their Mediterranean chicken topped with tangy feta, black olives, and fresh homemade bruschetta.  Of course, their Pizza is excellent as well.  The dining experience is so warm and friendly that it really gives you that festive holiday feeling. There can be a wait during the holiday rush so they provide you with a text when your table is ready. This always works well for us because we like to try out the next place before our meal.

 The Rendezvous Restaurant - Beers of the world (106 St George St. St Augustine 904-824-1090)

This truly is a hole in the wall but such a unique gem. Any local can tell you where it's at and it is a must-stop for us on our holiday trek. They have so many unusual and exotic beers from around the world that there is no way I could name them all!  They are constantly bringing in new ones so you never know what else you may want to try.

The staff is so knowledgeable and will tell you all about the beers and even pour them into the proper glass. Different beers need room to breathe to get the most hops and flavor out of them so the glass is important.  Sometimes we try and find a beer that’s the furthest away like Africa and other times we let the staff know our likes and go with their suggestions. We have tried some with caramel flavor that had very little fruit from the hops but actually picks up more of the hop bitterness especially in the aftertaste. And some that had a more subtle hop flavor picking up some grapefruit tones.  We even love the traditional German beers which are light and crisp. I had to laugh at this one they had on tap one time…Blue Point Toxic Sludge Black IPA but I wasn’t ambitious enough to get it…maybe you should give it a try!

Did someone say dessert?  After admiring the sparkling beautiful lights or possibly taking a Trolley Ride we are ready for a sweet treat. Depending on our mood and if we have the time to relax and enjoy a nice glass of wine or cocktail. Old City House (115 Cordova Street St. Augustine, FL 32084T: (904) 826-0113) is where we will be.  They prepare this baked Apple dessert that puts any apple pie to shame. Light flakey buttery crust wrapped around a semi-tart grannie smith apple stuffed with all the cinnamon, cloves and other holiday spices then baked and served piping hot along with some rich cream. You really will be in the Christmas spirit after one mouthful of the oozing apple goodness. Another option is their crème Brule that is so creamy it will glide across your tongue. Yum!  

If we are short on time we will head over to Cousteau’s Waffle and Milkshake Bar. (15 Hypolita St, St Augustine, Fl 32084 (904) 342-5627)Their sweet and chewy waffles are made in-house from dough filled with Belgian pearl sugar, then cooked and caramelized made fresh to order on their hot cast iron press. They have some fun and flavorful toppings such as candied pecans, candied bacon, fresh berries, and homemade marshmallow fluff!  My son is all about the Ping Island milkshake.  It is made with vanilla soft serve, peanut butter, chocolate sauce, marshmallow fluff, and graham cracker crumbs. The smile on his face when they serve him says it all! (Merry Christmas to me!)  My hubby on the other hand prefers a more “grownup” milkshake...if there is such a thing.  He gets Air Kentucky. Which is made with butter pecan soft serve, real maple syrup, candied pecans topped with Bourbon whipped cream.  It’s nutty and sweet all rolled into one fantastic milkshake!

So after our Christmas tour and food coma, we stumble on home. But we know that we will be back, for there are endless places to try and experience all while enjoying the stunning Nights of Lights.

Happy Holidays to you all and may you and your families be safe during the holiday season and especially safe during this pandemic. Hug your loved ones even if it’s virtually. Life is oh so short!

​Social unrest, the pandemic, job losses across the state of Florida.  As we get closer to the holidays, we all need something to look forward to. 

That’s why Action News Jax and Bozard Ford Lincoln of St Augustine are joining forces to give you the chance to win a 2 year lease on either a  Ford F-150 pickup truck, or a Lincoln Aviator SUV!  “We wanted to do something big and positive, as a way to say goodbye to 2020 and welcome in 2021,” said Craig Davenport,

Director of Marketing for CBS47 and FOX30.  “Bozard Ford Lincoln is one of our Family Focus community partners, and we enjoy working with them because they are so involved with giving back to the St Johns community.  So, when we approached them about this idea, they were all in.”

 Bozard has been busy lately, adding a new Lincoln Showroom to their St Augustine dealership, as well as opening the much anticipated new Ford’s Garage Restaurant, described as a neighborhood burger and beer joint with the vibe of a 1920’s service station complete with vintage Ford vehicles, gas pumps and fixtures.  With seating inside as well as outside, it’s a dining experience everyone is talking about!  

“We’re excited to be a part of this giveaway contest with Action News Jax,” said Jeff King, Vice President & General Manager of Bozard Ford Lincoln.  “We understand that 2020 has been a challenging year for many, so to have the chance to drive away in a new vehicle, or to come in and have lunch or dinner with the family on us, we’re more than happy to provide that.”  

In addition to the vehicle giveaway, every day on Action News Jax This Morning, two people will have a chance to win a $100 gift card and basket to Ford’s Garage!

 The “Drive and Dine Giveaway” starts on Monday, October 26th and runs through November 25th.  Every weekday morning, between 6:30am and 7am, watch for the “word of the day” on CBS47 and FOX30 Action News Jax and text the word to 46757 for your chance to win.  For additional information and for the official rules for the contest, visit actionnewsjax.com