From Culhane’s Irish Pub executive chef David Williams
Sauce Ingredients:
1 quart heavy cream
2 T. Culhane’s spice blend*
1/4 cup sherry
21/2 oz. cream cheese
1/4 cup white wine
3/4 oz. ranch dressing mix
2 T. garlic, chopped
Pie Ingredients:
2 oz. salmon
2 oz. cod
4 shrimp
1/4 c. shredded cheddar/jack cheese
Serves 1-2
Sauce Procedure:
1) Combine all ingredients except cream cheese in large pot
2) Reduce by a quarter, stirring occasionally
3) Whisk in cream cheese
4) Let sauce cool
Pie Procedure:
1) Put salmon, cod and shrimp in sautée pan
2) Add 6 oz. sauce
3) Cook, reduce till thick
4) Put in small baking dish, top with cheddar/jack. Bake till golden
For more than a decade, Jacksonville Magazine has partnered with a number of professional organizations in an effort to bring our readers the city's most respected service providers practicing in a variety of professions, including doctors, lawyers, wealth managers and dentists. 
Nearly 2,000 Readers cast a ballot in this year's poll. Here are their selections of over 100 people, places and things we love (or love to hate) in the Bold New City of the South, including hair salon, bar eats, organic foods, dance club, pet stuff and more. 
