The Legend Series rolls into Downtown to stage an urban feast for the senses.
words by Joseph White • photos by Agnes Lopez
One usually considers a Downtown parking garage to be, at best, little more than a brief transition point during a night on the town. Drive up, punch the button, grab your ticket, find a spot, lock the door and be on your way, right? Rarely is the garage itself the final destination, particularly for an evening involving cutting-edge cuisine, top-shelf cocktails, fine wine and live entertainment.Back in April, the organizers of The Legend Series saw inspiration in, of all things, grey concrete walls, fluorescent lights and the faint scents of tire and motor oil that is the Yates Parking Garage. Well, truth be told, that wasn’t the original idea. The springtime edition of the pop-up dinner series was to be held atop the garage, with the city’s illuminated skyline serving as the twinkling background where the assembled chefs would present their culinary magic.
Unfortunately, Mother Nature was not agreeable on this particular Saturday, and rain and colder-than-expected temperatures pushed the event from the rooftop level to the relative safety of the garage’s fifth floor.
But any chef worth his salt knows the unplanned emergency is an everyday part of life in the restaurant business. A little precipitation wasn’t going to ruin this meal, not when more than 140 eager patrons had been waiting weeks to learn where the dinner was going to be held. Plan “B” was quickly enacted and dozens of tables and chairs, as well as hundreds of glasses, plates and sets of silverware, were relocated one flight down. Even a portable dance floor had to find a new home out of the rain.
This particular Legend gathering was planned to coincide with the inaugural five-day One Spark festival, also being held Downtown the week of April 20th. In an effort to hop on the “creators” theme of One Spark, the dinner would be composed around four categories—Art, Science, Music, and Technology. The night’s entertainment, decor and menu would be based on these concepts. In fact, each of the five participating chefs selected one of the creator categories and conceived the appetizers and main dishes with them specifically in mind.
“So, the elements of chef Waylon’s ‘Technology’ dish used kitchen technology like a smoke gun, a microwave and a sous vide machine,” says Legend founder Cari Sanchez-Potter. “Chef Sam’s ‘Science’ dish used scientific techniques like foam and dehydration. Chef Tom’s crispy pig ear appetizer tied into his ‘Music’ theme. And chefs Scotty and Thomas chose ‘Art’ as their creator category and were inspired by two Art in Public Places murals that are being painted on the outside of the Yates parking garage. We also integrated aspects of science and technology into the dessert course as the chefs used liquid nitrogen to make ice cream table side.”
As is customary for all Legend happenings, the evening doubled as a celebration of the arts. The urban atmosphere of the host site carried over with music by Jacksonville DJ Nicholas “NickFRESH” Puzo. Main Ingredientz Crew, a local break dancing group,
performed, literally warming up the dance floor for the assembled patrons. And pen and ink artist Michael Arthur amazed guests with his illustrations, which he drew as the event unfolded. His art was projected onto a large screen so everyone could see the drawings take shape—figuratively and
literally—before their eyes.
As of the Jacksonville Magazine press date, the details of the next Legend Series dinner had yet to be finalized. Those interested in attending future dinners should visit TheLegendSeriesJax.com.
Libations
Sex on Wheels : Cocktail of New Amsterdam vodka, elderflower liqueur, peach schnapps, peach purée and flaming lemon.
Amarillo by Morning : Cocktail of Camarena Reposado tequila, orange
peel, cherry bitters, orange bitters, Luxardo maraschino cherry liqueur,
splash of Sombra mezcal
Intuition Ale Works : One Spark kolsch
Passed Appetizers
Science • Marinated “liquid” olives, El Bulli style, by chef Sam Efron
Technology • East Coast oysters with compressed cucumbers, country ham gelee, by chef Waylon Rivers
Music • Crispy pig ears, by chef Tom Gray
Art / River • Sweet corn panna cotta with lobster and Georgia caviar
Art / Japan • Cured salmon in a cucumber cone, by chef Thomas Tolxdorf
Meet the Chefs
• Legend series 6
• April 20, 2013
• yates Parking Garage
Course One : Science
Chef Sam Efron, Taverna
“Flavors of Italy” with tomato juice spaghetti, basil oil powder, parmesan air and fresh mozzarella • La Marco Prosecco, Veneto, Italy
Course Two : Art
Chef Thomas Tolxdorf, The Ritz-Carlton, Amelia Island
“New World” octopus sashimi with Okinawa sweet potato confit, edamame, shiso, white soy yuzu vinaigrette • Las Rocas Rose, Calatayud, Spain
Course Three : Technology
Chef Waylon Rivers,
Black Sheep Restaurant
“122 Degree” lamb loin with smoking gun potatoes, peas in a pod, parsley fennel pollen gremolata crisp • Brancaia Tre, Tuscany, Italy
Course Four : Art
Chef Scott Schwartz,
29 South
Potato crusted sable with creamed leeks, country ham and pinot butter
• Gallo Signature Series Pinot Noir, Santa Lucia Highlands, California
Course Five : Music
Chef Tom Gray,
Moxie Kitchen + Cocktails
Grilled short rib with Yukon purée and spring salad • Gallo Signature Series Cabernet Sauvignon, Napa Valley, California
Course Six : Dessert
Rosemary bacon pralines
by chef Scott Schwartz
“Kid’s Breakfast Fantasy”
by chef Tom Gray
Smoked chocolate brownies and salted caramels in
butterscotch sauce
by chef Sam Efron
Liquid Nitrogen frozen mousse by chef Waylon Rivers
Mango honey mint salsa with mango coulis en pipette and mango pate fruit
by chef Thomas Tolxdorf
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