// photos by Denise Williams
Sbraga & Company hosted an All-Star Chef Takeover dinner with several acclaimed Jacksonville-based chef restaurateurs on May 4. The three-course dinner included buttermilk biscuit with whipped butter, strawberry preserve, and shaved foie gras; BBQ lamb shank with collard green curry, roasted okra + garlic, sun dried tomatoes, and rice dumplings, and smoked vidalia onion with green tomato jalapeño jam and saltine cracker gratin; and peanut tart with Florida strawberry accents and chocolate, and local peach with wildflower honey, tres leche cornbread, and watermelon sorbet.
Participating chefs included Justin Petruce, Exeuctive Chef, and Erika Weisflog, Pastry Chef of Sbraga & Company; Tom Gray, owner and Executive Chef of Moxie Kitchen + Cocktails; Scotty Schwartz, owner and Executive Chef of 29 South; Kenny Gilbert, owner and Executive Chef of Gilbert’s Underground Kitchen; and Howard Kirk, owner and Executive Chef of 13 Gypsies.
“The Northeast Florida culinary community has welcomed me and my team with open arms since we first announced our plans to open Sbraga & Company,” said Kevin Sbraga. “This dinner is our way of welcoming those who welcomed us into our kitchen, creating a place at our table for their loyal guests, and introducing two of our team members (Justin Petruce and Erika Weisflog) as emerging forces within the Jacksonville culinary scene.”