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Jax Beer Week 2016: Menu for Beer vs. Wine dinner at Kitchen on San Marco released

kosmKitchen on San Marco, Jacksonville’s premier farm-to-table restaurant has released details on the Beer vs. Wine event with Engine 15 Brewing happening at this Thursday, Sept. 22 at 6:30 p.m. Tickets to the event are $55, call the restaurant for details.

904-396-2344

Check out the menu below:

Menu

First Course

Testa/Pickles/Grilled Bread

J’ville Lager

Steele Shooting Star Aligote

 

Second Course

Pork Sugo/Cornbread/Chicken Cracklins

Soured Society

Kuleto Frog Prince

 

Third Course

Ham Rib/Cabbage/Cucumber/Datl BBQ

Nutsack

Boneshaker Zinfandel

 

Fourth Course

Crispy Pork Shank/Squash Duck Confit Hash/Poached Egg

Mad Max

Kuleto India Ink

 

Fifth Course

Candied Bacon Doughnut/Caramel

Straight 30W

Taylor Fladgate Tawny Porto

 

 
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Posted by on September 19, 2016 in Beer, Jacksonville Beer Week

 

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Kitchen on San Marco hosting Farm to Jax dinner

Kitchen on San Marco FrontThe Kitchen on San Marco is fast becoming a major player in Jacksonville’s dining landscape. In the past few months since they have opened, they have hosted several special dinners that feature innovative dishes paired with equally delicious beverages. The restaurant has also fully embraced the rapidly emerging craft beer scene here on the First Coast. Now, the Kitchen is hosting an event that will celebrate the Farm-to-Table movement and benefit local non-profit Sustainable Springfield.  Featured in several dishes and served alongside them are locally-produced beer and mead.

“This Farm to Jax dinner is a great opportunity to showcase and highlight the restaurant, while benefiting the nonprofit Sustainable Springfield,” says Eve Markowicz, General Manager of Kitchen on San Marco. “We are offering an incredible menu that spotlights Jacksonville and its incredible local purveyors. We are proud to be part of our local community and highlight all that it has to offer.”

The menu, prepared by Kitchen on San Marco Executive Chef Ryan Randolph will feature locally sourced ingredients to highlight the diversity and high quality of products in and around Jacksonville. The evening’s pairings are to be provided by Carve Vodka, Aardwolf Brewery, Harris Meadery and Veterans United Brewery, Engine 15 Brewing Company and Funky Buddha Brewing Company.

The evening begins with a cocktail hour at 6:00 p.m., followed by the first course served at 6:45 p.m. The Farm to Jax dinner menu is as follows:

First Course:

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

Second Course:

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

Third Course:

Fall Panzanella — Ember roasted root vegetables, charred Brussel sprouts and crispy chicken skin served with sorghum mustard vinaigrette

Paired with Carve Vodka Cocktail

Fourth Course:

Whole Roasted Atlantic Fish — Celery root slaw with heirloom radish and pink lady apples served with a smoked Springfield honey dressing and house Dijon petite herbs.

Paired with Aardwolf Brewery “Ermah-Gourd”

Fifth Course:

Butterscotch Pot de Crème — Sea salt caramel spiced pepitas

Paired with Funky Buddha “Sweet Potato Casserole”

The Farm to Jax dinner takes place Saturday, October 3rd. Tickets are $75 and may be purchased at Eventbrite by following this link.

 
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Posted by on September 16, 2015 in Beer Dinner

 

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Kitchen on San Marco to host Cigar City beer dinner

Kitchen on San Marco FrontKitchen on San Marco (KOSM), as I reported here earlier , takes both beer and food seriously. And, in what promises to be one of the first of many beer dinners, KOSM and Cigar City are teaming up to bring beer-lovers a dream night of beer and food pairings. While the food menu is still in development, the beer list is impressive.

Guests can expect to be greeted with a welcoming pint of Cigar City Cider from 6:00 p.m. to 6:30 p.m. Dinner begins at 6:30 with six courses created by Chef Ryan built around eight-ounce pours of the following six beers:

  • Lue Gim Gong Pale Ale – Fried Green Tomato Stack / Peekytoe Crab / Heirloom Tomato
  • Lemongrass ginger IPA – Day Boat Grouper Crudo/ Datil Peppers / Charred Citrus/Micro  Lemon Basil
  • Jai Lai – Nashville “Hot” Chicken / House Pickle/ Buttermilk Cornbread
  • Vanilla Maduro – Crispy Duck Breast / Baby Beets/Watermelon / Benne
  • Caffe Americano – Cocoa Nib Roasted Pork Belly / Summer Farrotto / Asher Blue
  • Oatmeal Raisin Cookie Brown Ale – Blood Sausage Waffle/ Toasted Oat Cream / Blistered Peach / Sorghum

The dinner takes place on Tuesday, June 23. A total of only 30 tickets are available for $64.20, tax inclusive. Tickets may be purchased at KOSM or by calling 904-396-2344.

 
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Posted by on June 8, 2015 in Beer Dinner

 

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Kitchen on San Marco combines great beer with great food

Kitchen on San Marco FrontThe area of San Marco Boulevard between the I-95 overpass and Laverne Street used to be a wasteland of boring, vaguely industrial-looking buildings with little in the way of charm or appeal. But, slowly over the past 15 years or so, the area has become alive with restaurants, businesses and attractions. One of the newest is the new eatery, Kitchen on San Marco.

A few weeks ago, I had the opportunity to attend a pre-opening media dinner at Kitchen on San Marco restaurant. As a beer journalist, I was naturally interested in what they had to offer as far as craft beer and was pleasantly surprised to see that they are serious about their offerings. The beer list is heavy with local and regional brews — as it should be — and features a nitro line dedicated to Cigar City’s nitro release program. Current beer offerings are listed on the large black chalkboard-painted wall on the left side of the dining room.

But, the beer list was not the only attraction of Kitchen. The food was spectacular from the charcuterie plate of delicious cheeses and meats to the decadent deserts that afford the perfect ending to an evening out. On our visit the menu was still under development but we did get to try several of the restaurant’s signature dishes.

For me the Pimento Cheese appetizer was a hit served with French Pantry sourdough, while my wife opted for the interesting Pickled Florida Shrimp. I found the pimento cheese tasty and delightful with a pleasing texture contrasted with the crusty sourdough bread. The shrimp however was a little to pickled for my taste and was a bit overpowering.

The next course consisted of soups and salads; I tried the Salt Roasted Beet Salad with Whipped Goat Cheese and Seasonal Vinaigrette and my wife tasted the Florida Baby Greens Salad with Shaved Radish, Soft Boiled Egg, Crouton and Buttermilk Herb Dressing. Both salads were excellent and refreshing with just enough dressing to enhance the fresh flavors of the vegetables.

When our entrees arrived I was treated to a perfectly cooked Steak Frites that consisted of hanger steak and house fries. The steak was tender and juicy while the fries were reminiscent of those I had on a trip to Belgium — crisp on the outside and tender in the middle. My wife had the Pork Belly as her main course and was very pleased with the choice — after all, it is pork belly.

As the meal wound down, we sipped are final brews (Terrapin’s decadent Liquid Bliss for the missus and Barley Mow’s outstanding Unkindness Black Lager for me) and relaxed while waiting for our desserts. It gave us few moments to look around the dining room and take in the decor. As already noted, the left side of the dinning room is dominated by a black board wall with listings of beer, wine, flights and daily specials. The center of the room is taken over by a handsome and inviting bar surrounded by elevated booths. The right side of the room is more intimate with individual tables perfect for first dates and conversations. But, perhaps the crowning jewel of the room is the open show kitchen at the back. All gleaming stainless steel and chrome, the kitchen is a hive of buzzing activity and can easily entertain if conversation lags.

All-in-all, our dinner Kitchen on San Marco was a very pleasant experience and one we will definitely repeat frequently. As a training ground for chefs in training at Culinard, the Culinary Institute of Virginia College in Jacksonville, Kitchen should serve to launch many aspiring food superstar careers.

Now, just in time for Mother’s Day, Kitchen has announced its new brunch menu. Read the official press release below for all the details.

JACKSONVILLE, Fla. – April 28, 2015– Kitchen on San Marco is pleased to announce it will begin serving Sunday brunch in time for Mother’s Day. Starting Sunday, May 10 the menu features: a fresh farm soup, grilled oysters, fried green tomatoes with a seasonal crab salad, an asparagus herb salad with seared scallops, corned beef hash, tomato pie with cornmeal crust and arugula salad and hanger steak frites. Traditional menu items offered include a whipped Greek yogurt parfait, fresh farm market quiche, French toast with local peach jam, shrimp and grits and a ham and red eye gravy biscuit.

“We are excited to announce that Kitchen on San Marco will now be offering Sunday brunch,” says Eve Markowicz, general manager. “The brunch items and hours should draw in a new crowd and keep our existing crowd coming back for more. It also provides the perfect outing for celebrating Mother’s Day.”

Guests can enjoy Sunday brunch from 10 a.m. to 3 p.m. in Jacksonville’s historic San Marco district in the heart of downtown Jacksonville. Kitchen on San Marco is located at 1402 San Marco Blvd. The full brunch menu is available on Kitchen on San Marco’s website.

“We want to present our customers with a delectable brunch option for Mothers’ Day,” says Ryan Randolph, executive chef. “We have worked hard to incorporate fresh, local ingredients to create a delicious and unique brunch menu including traditional favorites and a few surprising entrees.”

Kitchen on San Marco’s menu consists of a wide variety of fresh, contemporary gastropub food and will change seasonally to focus on fresh, locally sourced ingredients and regional cuisine. Buying from local producers allows the chefs to offer fresh, bright flavors of the region while providing healthy, high-quality food at an affordable price. A wide variety of craft beers, carefully curated specialty cocktails and a friendly wine list are also offered.

Kitchen on San Marco supports Culinard, the Culinary Institute of Virginia College in Jacksonville, where a team of professional staff and chefs provide a learning lab environment for culinary and pastry art students. For more information about Kitchen on San Marco, visit www.kitchenonsanmarco.com or call 904.396.2344.

 
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Posted by on May 1, 2015 in Beer

 

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