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Matthew's

Matthew’s

2107 Hendricks Ave., Jacksonville, Fl 32207

396-9922

matthewsrestaurant.com

Unforgettable. Unique, Matthew’s Restaurant offers guests a private dining experience equivalent to it’s peerless reputation. From an important lunch or dinner meeting, to ritzy receptions, to a memorable wedding, Matthew’s will provide the perfect setting and flawless service to exceed your expectations. Equally impressive are the customized menu selections, which are created for you with your event in mind and with the same innovative flair that is expected of Matthew’s. we will even coordinate all aspects of your room set up to your requested specifications and theme. The newly appointed Wine Room extends the simple elegance that is carried through out the restaurant. Comfortably seating up to 64 guests and 75 for receptions. The Loft, located on the second floor of the restaurant, provides a small, intimate setting seating up to 18 guests and 25 for receptions. We also offer the main dining room, lounge and entire restaurant facility for lager events, seating up to 120 guests and 250 for receptions.

Bistro AIX

Bistro AIX

1440 San Marco Blvd. Jacksonville, Fl 32207

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398-1949

Bistrox.com

Named after the French town in Aix-en-Provence, Bistro AIX, is a high-energy bistro offering a menu full of soul-stirring, rustic flavors in a stylish, big-city setting. Whether casual or formal, any occasion calls for the ultimate Bistro AIX experience. Their dedicated team will work with you to create a corporate function, cocktail party, reception or holiday gathering that is special and distinctly yours, either on location or one of your choosing. Selecting items from their seasonal menu and pairing cocktails or wines to enhance your guests’ enjoyment, they can help take the guesswork out of event planning so you can focus on enjoying your party.

The Write Touch

The Write Touch

1967 San Marco Blvd Jacksonville, Fl 32207

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398-2009

Thewritetouch.com

From unique gifts too the stationary, photo albums too the invitations, The Write Touch will meet any future bride’s stationary needs. With a beautiful showroom in San Marco the Write Touch offers the best in quality and brand names for every client. From the texture of the invitations, down to what pen to sign the guest book with, no detail is too small. The Write Touch will not only help provide you with the answers but with memories that last a lifetime.

VIP Womens Dance Parties

VIP Womens Dance Parties

2419 3rd St. S., Jacksonville, Fl 32250

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487-9938

Vipwomensdanceparties.com

Our mission is to provide a professional, motivating, supportive atmosphere where all women can have fun, increase their self confidence and feel sexy, all while improving their fitness through dance. Our Girls Night Out parties can be reserved online for Thursday, Friday and Saturday nights. Bring your drinks and dress sexy! With professional dance instruction in sexy pole and chair dancing, as well as the option of striptease and belly dancing, it’s the perfect girl’s night or bachelorette party.

Pineapple Post

Pineapple Post

2403 S. Third St. (A1A) Jacksonville Beach, Fl 32250

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800-680-8018

Pineapplepostgifts.com

Pineapple Post – your best online source for beautiful Gifts, Dinnerware, Home Decor and stationery (aka stationary) from superior lines such as Juliska, Mariposa, Skyros Designs, Crane, Arthur Court Designs, Natural Life, Claude Dozorme, Michael Aram and so many more!  Services include gorgeous free gift wrapping, online Bridal Registry and free shipping.* We are proud of our superior customer service and huge array of invitations and stationery. With hundreds of choices from whimsical to elegant and totally customized, you are sure to find something you’ll love. Brides, we have more than 50 albums from which to choose your perfect wedding invitation. Remember that the invitation sets the tone for one of the most important days in your life. We strongly encourage you to visit us in person so that you can feel the paper quality and get expert assistance from one of our trained professionals

Publix

Publix

Numerous Jacksonville locations

publix.com

As the centerpiece of your first celebration as a wedded couple, your wedding cake should be gorgeous. Talk to our experienced decorators, who can create your dream cake and advise you on size and style, too. Browse wedding cakes online.

Buca di Beppo

Buca di Beppo
10334 Southside Blvd., Jacksonville, FL

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904-363-9090
bucadibeppo.com
Plan a Bridal Shower Banquet at Buca di Beppo Jacksonville Italian Restaurant for a memorable meal. From our delicious Italian cuisine to the fun and festive atmosphere, we know how to have a good time! Celebrate your bridal shower with a banquet at Buca Jacksonville and our staff will positively spoil you. We serve family-style food in an eclectic, vintage setting and offer exceptional group menus and banquet packages.
Features:
• Banquet packages available for groups of 15 or more
• A variety of group menu options
• An award-winning group dining experience
• Experienced Sales Managers to help you plan your event
• Themed dining rooms (no room fee!)
• Private or semi-private dining areas for groups of all sizes
• Make your reservation online or by phone

Food, Glorious Food

Jax Mag’s Food Issue
A city that stretches across more than 800 square miles means hungry diners have many options and many miles to travel to reach them all. Undeterred by $4 gas and a lack of reservations, the intrepid Jax Mag crew set out to present a delectable collection of 100 local dining hot spots in a variety of categories. Some are fancy, some are anything but. All have something special that caught our eye and taste buds. Comfort foods, messy grub, quick lunches, business dinners, chef specialties, hot wings, vegan havens and late night haunts—all this and more are presented on the following 14 pages. Yes, you’re going to need extra napkins for this one.

100 Great First Coast Restaurants, Eateries, Bakeries, Chefs, Takeout Joints, Diners, Dives & Drive-ins…

[nggallery id=29 images=”1″]Surfs Up

Northeast Florida and seafood go together like shrimp and grits. If you have a hankerin’ for something salty and tasty, there are numerous options from which to choose. Here’s a select menu of area eateries that know a thing or two about fish, shrimp, scallops, crabs…

The Reef Restaurant
4100 Coastal Hwy., Vilano Beach, 824-8008
The Reef is a gem south of Ponte Vedra. In a region with too few oceanfront restaurants, this one stands out with linen-covered tables, beautiful views, a huge deck, expansive menu and weekend entertainment.
Jax Mag Pick: Catalonian Zarzuela seafood stew of lobster, prawns, clams and mussels in an almond and saffron broth

Bistro Aix
1440 San Marco Ave., San Marco, 398-1949
This San Marco standout is named after the French town of Aix-en-Provence, and mixes flavors of California’s wine country with Mediterranean-inspired cooking. Though not a “seafood” restaurant, the menu features notable items like oak-fired fish on goat cheese-smashed potatoes, arugula and Reed’s Cara Cara citrus broth.
Jax Mag Pick: Blue Hill Bay mussels steamed in white wine, thyme and garlic with saffron aioli, served with French fries

Azurea at One Ocean
One Ocean Blvd., Atlantic Beach, 249-7402
The signature dining space at the swanky One Ocean Resort, the chefs at Azurea draw inspiration from around the world. The lounge is both cozy and chic and the views are sublime. Chilled cucumber gazpacho and Maine lobster risotto, anyone?
Jax Mag Pick: Caribbean wahoo with citrus marinated hearts of palm and passion fruit buerre blanc

Whitey’s Fish Camp
2032 CR 220, Orange Park, 269-4198
Boaters and campers are welcome at Whitey’s, a waterside landmark that serves tasty eats and sells bait. The atmosphere is super casual and family-friendly. Fried catfish is a house favorite, as is the Florida gator tail, soft shell crab, clam strips and the fish sandwiches. Try the fried pickles. Jax Mag Pick: Steamed shrimp boil with Creole sausage, corn, potatoes and veggies

The Blue Fish
3552 St. Johns Ave., Avondale, 387-0700
The overall themes of Blue Fish? You guessed it, the color blue and fish. From the napkins to the lighting fixtures, the inviting color scheme creates a cheerful and attractive atmosphere in the heart of Avondale. The menu caters to most palettes with dishes such as white cheddar mac and cheese with shrimp and scallops, oysters Rockefeller, crab cakes and fish tacos.
Jax Mag Pick: Old Bay Mixed Grill with the day’s fish catch, shrimp and sea scallops marinated in Old Bay seasoning, Key lime juice and olive oil

O.C. White’s
118 Avenida Menendez, St. Augustine, 824-0808
The Oldest City is blessed with an abundance of good dining spots. Count O.C. White’s among them. The restaurant overlooks the city marina and the historic (but new) Bridge of Lions. The conch fritters appetizer is a nice way to start a meal, perhaps followed by a plate of locally caught coconut shrimp.
Jax Mag Pick: Sautéed shrimp Abaco with garlic, mushrooms, diced tomatoes and artichoke hearts in a light cream sauce

Chart House
1501 River Place Blvd., Southbank, 398-3353
The interior alone of the Chart House makes a visit to the waterside restaurant worth it. The view of the St. Johns River is pretty good, too. The parmesan encrusted snapper Hemingway topped with jumbo lump crab, diced tomatoes and lemon shallot butter is a Chart House classic.
Jax Mag Pick: Ahi nachos with seared tuna served atop fried wontons with pickled ginger and wasabi cream

Blackstone Grille
112 Bartram Oaks Walk, St. Johns, 287-0766
How about fresh oysters and shrimp wrapped in thick smoked bacon and served with Creole mustard tartar sauce and sweet chili sauce? Or perhaps grilled salmon in a balsamic vanilla syrup topped with creme fraiche, mango, cucumber dill salsa, served with couscous, spinach and asparagus? Yes, please!
Jax Mag Pick: Breaded shrimp sautéed in a caviar sake cream sauce with crispy walnuts, served with mixed veggies and saffron rice

Aqua Grill
950 Sawgrass Village, Ponte Vedra Beach, 285-3017
After more than 20 years in operation, the crew at the Grill knows what customers enjoy. The extensive menu features aged steaks, live Maine lobster, chowder, clams casino, shrimp pot stickers and crab cakes. After an “Aqua-Tini” or two, you may not want to leave.
Jax Mag Pick: Baked Appalachicola oysters with smoked bacon, roasted veggies and garlic Hollandaise sauce

Cap’s on the Water
4325 Myrtle St., Vilano Beach, 824-8794
The food’s darn tasty at Cap’s. But the location is the real standout. Tucked against the Intracoastal and shaded under a canopy of oak branches, the rambling restaurant is a little hard to find and even harder to leave at meal’s end. To get there, take A1A north of St. Augustine and turn at the castle.
Jax Mag Pick: Horseradish-crusted, flash-fried grouper served over whipped potatoes and fried spinach in a sweet vanilla rum sauce

Saltwater Cowboys
299 Dondanville Rd., St. Augustine, 471-2332
Another Oldest City eatery that’s a bit hard to find is Cowboys. Again, this one’s worth the journey. The house spicy red clam chowder leads the menu, followed by a mix of barbecue faves, grilled meat, Florida “Cracker” fare and a boatload of seafood. Try the deviled crab and, when in season, the Louisiana crawfish.
Jax Mag Pick: Fried soft-shell crabs with Cowboy’s citrus and horseradish “rebel” sauce

Ocean 60
60 Ocean Blvd., Atlantic Beach, 247-0060
Chef Danny Groshell’s menu draws flavors from Latin American, Asia, Sicily and everywhere in between. For example, diver scallops dusted with a Japanese seven-spice blend served over chilled lo mien salad with scallion and vietnamese ginger broth. The dining is equal parts artsy, funky and sophisticated, perfect for the beach locale.
Jax Mag Pick: Pan-sautéed Mayport shrimp tossed with garlic, roasted tomato butter, parsley, chili flakes and olive oil, served over linguine with shaved parmesan reggiano

Mitchell’s Fish Market
5205 Big Island Dr., St. Johns Town Center, 645-3474
Mitchell’s is a national franchise operation, but without the cookie-cutter vibe. Smartly dressed servers and an upscale interior complement the bustling bar and a lengthy menu of ocean favorites. The crab, spinach and artichoke dip appetizer and the Chesapeake Bay crab cakes are Mitchell’s classics. They serve “turf” items as well. But you don’t go to a steakhouse and order fish, right?Jax Mag Pick: Sam Adams beer-battered fish and chips with sea salt French fries, hushpuppies and creamy cabbage coleslaw

Bonefish Grill
10950 San Jose Blvd., Mandarin, 370-1070; 2400 S. 3rd St., Jacksonville Beach, 247-4234
Another popular upscale franchise name, the wood-burning grill is the focal point in the Bonefish kitchens. Grouper, halibut, sea bass, salmon, trout—what’s cooking on any particular night varies depending on the season and the day’s catch.
Jax Mag Pick: Crab crusted orange roughy with white wine lemon sauce, served with garlic whipped potatoes

Marker 32
14549 Beach Blvd., Intracoastal West, 223-1534
The menu is always changing at Marker 32, a name derived from its waterside location. On your next visit, expect culinary creativity like broiled oysters with bacon, shrimp and sun dried tomato, Bahamian style cracked conch with spicy red pepper aioli, grilled Scottish salmon filet with shallot dill butter, crushed potatoes and steamed veggies.
Jax Mag Pick: Blue crab cakes with caper dill aioli, crushed new potatoes and steamed spinach

Mezza Luna
110 N. 1st St., Neptune Beach, 249-5573
You don’t get much more “cozy” than the red brick, exposed beams and warm woods that dress the interior of Mezza Luna. The covered patio is pretty darn cozy, too. The menu tilts to Italian fare with pastas and pizzas. However, when you’re located just a minute’s walk to the beach, seafood lures plenty of diners. Steamed mussels, pan-seared grouper and linguini and clams are top choices.
Jax Mag Pick: Crispy vagabond calamari with lemon, basil and marinara

Salt Life Food Shack
1018 Third St., N., Jacksonville Beach, 372-4456
“Shack” is a misnomer for this casually chic and big eatery. The vision behind the restaurant is more than food, it’s about creating a lifestyle; one that includes tasty bites of bahamian conch chowder, shrimp and chorizo nachos, oyster shooters, beer can chicken and wood-grilled baby back ribs.
Jax Mag Pick: Caliche’s Poke Bowl with marinated tuna served with steamed spinach over sticky rice, topped with diced avocado and green onion

Clark’s Fish Camp
12903 Hood Landing Rd., Julington Creek, 268-3474
The menu at Clark’s is enormous, stuffed with everything from pastas to filet mignon to frog legs. Plus, there’s seafood gumbo, stuffed flounder, seared ahi tuna, BBQ shimp, blackened tilapia, blackened scallops—and on it goes. And, yes, all the stuffed animals are real. And, no, don’t feed the alligators.
Jax Mag Pick: Brinda’s Seafood Bake with garlic toast, crab, shrimp, scallops and fish baked in a cream wine sauce, topped with mozzarella cheese.

[nggallery id=28 images=1]Southern Comfort

Down-home cuisine comes in many forms, but we’re particularly fond of most anything loaded with carbs, deep-fried and served with a smile.

comfort food (n): Food that is simply prepared and gives a sense of well-being; typically food with a high sugar or carbohydrate content that is associated with childhood or with home cooking. Yummy!

Finger Lickin’ Good

It wasn’t that long ago that an order of chicken wings meant they would be prepared Buffalo-style—deep fried and coated in a spicy hot and buttery sauce. One could adjust the level of heat but that was about it. Today, wings are sold just about everywhere and come in more flavors and varieties than ice cream. Recently, Jax Mag traversed the River City in search of tasty chicken bites. After many miles traveled—and even more napkins and discarded bones—we settled upon seven purveyors offering different culinary takes on the humble wing. Here they are, along with a quick critique of our order (from top).

Wing It – Volcanic, $9.62 • meaty, slightly chewy, spicy; but we expected the sauce would be hotter.
Harpoon Louie’s – Karl’s Way, $9.08 • Big, nice grilled flavor, with a hint of cheese and mild heat.
Buffalo Wild Wings – Parmesan Garlic, $8.34 • Very saucy and messy, overpowering garlic flavor, no heat at all.
Dick’s Wings & Grill – Cajun Ranch, $9.60 • Heavy sauce, nice tangy flavor, a little greasy, medium heat.
Monroe’s Smokehouse Bar-B-Q – Wet, $7.99 • Sweet and smokey, ample size, slight heat—the office favorite.Wipe Outs GrillSweet & Tangy, $8.55 • Tasty, but the flavor could be more robust; mild heat.
Mojo No. 4 – Naked, $8.56 • Deliciously smokey, very meaty, pleasant texture, no heat.

What a Mess!

pass the napkins!!!

Silverware? No thanks. These five grub halls revel in their messy, hands-on glory.

• “Sandwich” is a loose description of the popular rib, sauce and bread concoction at Jenkins Quality Barbecue (830 Pearl St., 353-6388; plus locations Southside and Northside). It doesn’t easily fit between two hands, generous portions of meat and sauce tend to pour out from beneath the bread, and the scent of the thing will linger on your clothes for days—not to mention…there are really big bones involved. But it’s a Jenkins classic and diners wouldn’t want it any other way.
• Get your hands dirty with a heaping pile of loaded cheddar fries at Cruisers Grill (319 23rd  Ave. S., 270-0356; plus locations in St. Augustine, Lakewood and Tinseltown). The homegrown franchise’s signature fries come topped with melted cheese, bacon, chives and jalapeño peppers. You’ll need backup support to conquer a plate, so bring a friend. Or not.
• Serious burger lovers know that the patties at Five Guys Burgers and Fries (10061 San  Jose Blvd., 493-5414; plus locations at the St. Johns Town Center, Riverside and Fleming Island) are best served with as many of the free toppings as possible. Throw on some grilled onions, hot sauce, pickles, green peppers and mayo for a meal that will drip flavor all over your hands, tray, lap…. whatever happens to be nearby.
• Between cracking open snow crab legs, peeling boiled shrimp and retrieving the contents of steamed clams, the full boiled platter at Outback Crab Shack (8155 C.R. 13 N., 522-0500) requires some serious effort. The menu claims a full platter can feed “a family of four,” and you may want to reserve this dish for sharing only with family—unless, of course, you’re comfortable with friends and acquaintances pointing out bits of crab stuck on your face and hair.
• Want to fit in at Philly’s Finest (1527 N. Third St., 241-7188)? Start by ordering a cheese steak, and ask for it to come with sautéed onions, hot peppers, mushrooms and whatever other toppings you’d like.  When it arrives, take a big bite, letting the steak juice run all down your hands. Just don’t ask for a fork and knife. For the love of Gino’s, they’d run you out of Philly for that!

Late Night Nosh

Night owls looking for a break from standard 24-hour diner fare face a bit of a dilemma in a town where many restaurants turn out the lights long before midnight. But there are a handful of eateries that cater to the (very) early morning crowd.

• Riverside regulars flock to Kickbacks Gastropub (910 King St., 388-9551). The menu boasts favorites like chicken wings, flatbread pizzas and build-your-own pasta, plus old school classics like a PB&J sandwich, tater tots and Spaghetti-O’s. Open until 3 AM.
• If you’re looking for a cup of Joe to keep you going into the wee hours, stop by Five Points Coffee & Spice (820 Lomax St., 738-7999). The independent coffee house is open until 3 AM nightly, and the kitchen turns out wings, subs and quesadillas.
• Midnight pizza lovers find refuge at various Mellow Mushroom (9734 Deer Lake Ct., plus two locations in Fleming Island and Jacksonville Beach; 997-1955) for post-midnight pizza slices and calzones. Each kitchen stays open until 2 AM, doling out whole baked pies or by-the-slice specialties.
• Falafel, tabouleh, lamb kabobs and baklava are standard favorites at The Casbah (3628 St. Johns Ave., 981-9966), an Avondale hotspot for Middle Eastern eats. It’s one of the few restaurants on St. Johns Avenue that stays open until 2 AM, and the belly dancers, hookah and import beer menu encourage patrons to stay `til closing time.
• Libretto’s Pizzeria & Italian Kitchen (4880 Big Island Dr., Ste. 1, 402-8888) is situated near two of the St. Johns Town Center’s busiest clubs, Suite and Whisky River. And with pizzas, pastas, subs and wings served til 2 AM five nights a week, its menu hits the spot after a night on the dance floor.

Veg Out

An herbivore’s guide to dining in Jacksonville.

The health benefits of a plant-based diet are plentiful; unfortunately, dining options for such lifestyles in Northeast Florida are limited. With some careful consideration, though, even the strictest of vegans and vegetarians can enjoy a variety of restaurants on the First Coast. Here are a few pointers to keep in mind:
• Explore ethnic cuisines. Mediterranean, Indian, Thai and Japanese eateries have several vegetarian options. For a quick lunch, check out the vegetarian-friendly buffet options at India’s (9802 Baymeadows Rd., 620-0777).
• “Go to places you really trust and know,” says Johnny Hamparsoumian, co-owner of Hovan Mediterranean Gourmet (2005 Park St., 381-9394). Vegans are susceptible to ingesting animal products when servers do not know the exact ingredients used in the meal preparation, so look for restaurants with a knowledgeable wait staff.
• Meatless soups aren’t always vegan-friendly, as vegetable soups are often prepared with an animal-based stock. Both vegan and vegetarian-friendly soups are offered daily at Soup’s On (1526 King St., 387-9394).
• Stick to basic and fresh recipes, and ask about butters and oils used in the kitchen. Butter and fat-based oils used in vegetable sautées can often be substituted with olive or vegetable oil.  Seek out The Present Moment Café (224 W. King St., 827-4499) in St. Augustine for simple, fulfilling vegetarian cuisine.
• Don’t opt for a salad dressing without checking the ingredients. Cheese is a component of several dressings, but vinaigrettes are usually compliant with vegan and vegetarian guidelines. Pick up a veg-friendly bottle of dressing, as well as freshly prepared vegan wraps, at Grassroots Natural Market (2007 Park St., 384-4474).

[nggallery id=27 images=1]What Chefs Know Best

25 of the top chefs in Jax dish out personal tips for the everyday home cook, advice earned from years on the frontlines of top local eateries.

“My Le Creuset braising pan is indispensable. I love that it can go from stove top to oven, and is then beautiful to serve from.”Liz Grenamyer, executive chef of Bella Sera

“Don’t head to the grocery store with a recipe in hand. Head to the grocery store or farmer’s market and look for what’s in season, buy it, then go home and look up recipes to figure out what you’re going to make with your fresh, locally grown produce.”Brian Siebenschuh, executive chef at Restaurant Orsay

“I personally like Misono knives; one of the most well-established Japanese knife producers. Quality craftsmanship, and they hold a great edge. Also, look for specialty products at Whole Foods and independent Asian markets. I always find interesting things to cook there, and always for a great price.”Sam Efron, executive chef at Taverna

“My favorite cooking tool is the Kom Kom Miracle Knife. It’s made in Thailand, and it does so many things. I use it to shred fruit and vegetables to make cucumber or papaya salads, and core apples or tomatoes. Every house should have one.”Aura Sellas, chef and owner of Taste of Thai

“When serving dishes that need to be kept warm, or re-heated, meat holds well. Vegetables don’t. You can’t keep heating them up, because they get mushy.  Meat holds longer, and even starches like potatoes hold heat pretty well.”Shawn Stoddard, owner of Anthony’s Gourmet Catering

“Source out the actual and authentic ingredients to make global dishes. Don’t try to cut corners when doing authentic cuisine. Nowadays people travel more, so they can taste the difference.”Pete Silvano, executive chef at Blu Tavern

“One of the things we teach at the studio is how to entertain without being chained to the stove for your entire dinner party. There’s a reason restaurants have staff present at noon when they open at 5 PM; it’s called prep time, and the home cook can do this, too. Resist the urge to go for the fewest-ingredients, two-step recipe and find something that you can begin the preparations for a few days in advance, and build up to the final cooking.”Andrea E. Rosenblatt, head chef of A. Chef’s Cooking Studio

“Thai food is about flavor and using the freshest ingredients. It’s not heavy, but light and healthy. Fresh ingredients make great food. Most of our ingredients are organic.”Guy Boonsanong, executive chef at Buddha’s Belly

“Whenever roasting any large meat, from chicken, to pork, to beef, brine the large muscles in a seasoned salt water 24 hours in advance. Make brine with one cup of kosher salt to seven cups of water, simmered for two minutes. Additional seasonings are limitless, from citrus to herbs and berries. Cool the brine before adding the meat.”Steven Gaynor, executive chef at Biscottis

“When working with dried chili peppers, soak them in hot water. When you’re ready to make sauce, use the water as well. The chili extracts into the water, so you get the full flavor of the dried chili. Use that to make sauces and salsa.”Kennon Reed, kitchen manager at Cantina Laredo

“Depending on the dish, cooking is all about time and temperature. A delicate dish doesn’t need to cook for three hours at 400 degrees. Take care of the ingredients while you’re cooking. You can go to any restaurant and get chicken; it’s all about the presentation and flavors.”Chris Faurie, executive chef at Corner Bistro

“Rosemary, thyme and garlic enhance the flavor of meat. When possible, use homemade mozzarella—we use it in many dishes on the menu, and it’s made fresh every day.”Julio Echeverri, chef de cuisine at Enza’s Italian Restaurant

“When adding Asian flavor to your repertoire, always start with ginger, garlic and scallions. Those flavors are the basis for all Asian dishes. We’re always talking about it, thinking about it, tasting it.”Dennis Chan, executive chef and owner of Blue Bamboo

“Everybody likes to BBQ at home. Use wood charcoal; I recommend mesquite wood. If you use that instead of bricks, the mesquite has fewer chemicals and gives a nice flavor to hot dogs, burgers or anything else on the grill.”Breno Verlangieri, owner and meat chef at Espeto

“Put salt, pepper and olive oil on everything. Just like the old give and go in basketball, that’s all you ever need to know.”Dwight Delude, owner and executive chef of Dwight’s Bistro

“Use sofrito, olive oil, garlic, bell pepper and tomatoes to add Cuban flavor. For example, when making chicken and rice, start with the sofrito. It gives that combination of flavor to the food. The big basis in any Cuban kitchen is sofrito.”Silvia Pulido, owner of Havana-Jax Cafe

“I enjoy cooking with a lid. When I do that, it creates condensation and steam that makes fish puff up with moisture. I have the same All-Clad brand pan that I’ve been using for years. It has a heavy bottom, so it heats up evenly and stays hot. Most recently I started experimenting with the Staub line that I picked up at Williams-Sonoma. I bought a heavy cast-iron skillet with a lid on it, as well, and I’m finding the same success with it.”Matthew Medure, executive chef and owner at Matthew’s Restaurant

“Serving large crowds is a matter of making sure the head count is correct ahead of time. Don’t miss anything. Communicate with guests and make sure that everyone is on the same page about what is being prepared. Make sure the communication line is open.”Mark Sofia, executive chef at The Hilltop

“The fewer the ingredients, the better. A lot of ingredients are versatile. A piece of high-quality fish can be served raw in a tartare, or in a ceviche, or grilled with fresh lemon and olive oil, or fried quickly in a nice batter. The cleaner the taste, the less you have to do with it. I like to buy fish from Fisherman’s Dock—those guys know fish, and they know what to look for. Reaching out to local fishermen is so important.”Eric Fritsche, executive chef at Patio at Pastiche

“I like to work with a lot of fresh herbs, lemongrass and Thai basil. We also do a lot with Thai eggplants. They’re round and green instead of purple, and they have a different flavor and texture. They’re a bit firmer and not as mushy, and the flavor works well in our curry.”Susie Sysouvanh, executive chef at Indochine

“We do a lot with cilantro and cumin, not just in Spanish dishes but also in Mediterranean, Italian and French dishes. It’s a subtle thing that sometimes can’t be identified quickly. We coarsely chop it and fold it into our tapenade. It makes a beautiful flavor and great color.”Chris Cantabene, executive chef and owner at Raintree

“I like the Sho Chiku Bai brand of sake, especially the Gin Jo flavor served cold. It goes well with edamame, grilled salmon teriyaki, tuna sashimi and the hummer roll (tuna and avocado, deep-fried, topped with shrimp sauce, spicy crab salad and scallions).”Jon Won, owner and executive chef at Sake House

“Stay true to Southern flavors, and use local and sustainable ingredients. Our signature spices are salt and pepper, and I love cooking with bacon grease and bacon fat.”Nick Robson, executive chef at Speckled Hen Tavern and Grille

“Trial and error has created some of my best dishes. One of our popular appetizers, Mayport shrimp and grilled polenta, was created with the idea of using local shrimp. We wanted to do a shrimp and grits type of dish, but we didn’t have the grits we wanted that day so we improvised and used polenta.”David Seavey, executive chef at North Beach Bistro

“Use quality ingredients imported straight from Greece, especially virgin olive oil, kalamata black olives and feta cheese.”Abraham Gungor, general manager at Taverna Yamas

Dining Hall of Fame
Gypsy Cab Co.
828 Anastasia Blvd., St. Augustine, 824-8244
This Oldest City culinary pioneer opened its doors in 1983. Over the years, the place has grown and new things have been added here and there. However, on the whole, the recipe for success has remained the same. The menu covers lots of ground and draws upon a melange of influences. Sautéed escargot, mussels in white wine garlic broth, chili rellenos, baked ziti, roasted duck with raspberry glaze, braised lamb shank, sesame-crusted tofu, seafood fra diablo—the menu is something of a world tour. Never been for dinner? Head toward the lighthouse beacon and look for the neon out front.
Order This: The signature dish is Gypsy Chicken, and for good reason.
Luigi’s Italian & American Restaurant
5912 University Blvd., 731-0338
This year marks the 37th that pizzas and pasta have been served from the kitchen at Luigi’s, a neighborhood eatery that pleases with traditional Italian classics. The pizzas topped with the standards—pepperoni, homemade sausage, onions and green peppers—provide a brisk take-out business. And entrées are downright cheap.
In fact, $14 gets you most anything on the menu. The chicken parmigiana and the thin-sliced eggplant parmigiana with spaghetti on the side are house specialties. Cheaper still are the $5 sandwiches, $2 draught beers
and $4 glasses of wine.
Order This: Baked lasagna with meat sauce and
meatballs.
Sliders Seafood Grille
218 1st St., Neptune Beach, 246-0881
Proving an establishment need not be fancy to be loved, Sliders has been a Beaches mainstay for more than 20 years. Its longevity is the result of its no-frills simplicity, consistently good eats and a location about a block off the beach. The picnic tables out front fill up fast, as patrons shuck and slurp through trays of raw and steamed oysters. Other menu favorites include smoked fish dip, grilled mahi, dungeness crab, steamed shrimp and fish tacos. Seating is tight and waits can be long. So, order a cold drink, relax and enjoy the sand-between-your-toes vibe.
Order This: Oysters casino, six oysters baked with cheddar, smoked bacon and scallions. A dozen raw on the half-shell is pretty good, too.
Whiteway Delicatessen
1237 King St., 389-0355
Back in late 2008, Whiteway Deli moved—well, sort of. It relocated about a block away and the interior layout in the new spot is almost exactly the same as before. Change doesn’t come easily to an 80-year-old community institution. The breakfast and lunch menus reflect that. Eggs, grits, bacon, toast, hash browns and ham and cheese in a pita cause regulars to arrive shortly after 7 AM. The tabouli is outstanding and is added to long-time faves like the Mac Special and the Dr. Berk. Smile when you pay at the register. You never know when owner Sammy Salem is taking your picture.
Order This: The Anne Beard Special with turkey, feta cheese, tabouli, peppers and Italian dressing in a pita.
European Street Cafe
Four Locations: 2753 Park St., 384-9999; 1704 San Marco Blvd., 398-9500; 5500 Beach Blvd., 398-1717; 992 Beach Blvd., 249-3001
Remember Mr. Dunderbaks at the Regency Square Mall? If you lived in Jax during the 1980s, you do. The single New York-style deli/bar grew into European Street, a homegrown string of four restaurants famous for huge sandwiches and huge beers. The sandwich menu is a mile long and offers everything from stuffed pitas to wraps to heroes to vegan to good old classics like ham and Swiss. The list of beers (on tap and bottled) is just as long. The Art Deco building on Park Street is a Riverside landmark.
Order This: Pastrami Reuben with smoked pastrami, Swiss cheese, sauerkraut and 1000 Island dressing. And a
Hacker-Pschorr Weisse, tall. ]

Legends of Love

[nggallery id=26 images=1]The story has been told countless times. still, emily bronte’s Wuthering Heights, the tragic tale of Heathcliff and Catherine, will live on forever. Even right here on the first coast.

Photographer : Amy Wilson, Journey Photography
Wardrobe Stylist & Designer : Argie Mitra
Hair Styling : Mindy Stamulis Salon
Makeup : Tracey Upson
Models: Zachary Dean & Carolyn Jernigan
Photo retouching : Sophia Gholz

Drink Up & Enjoy

[nggallery id=30 images=1]As the craft-brewing phenomenon continues to sweep the nation, Jacksonville’s beer-loving community continues to grow rapidly. And with more in the works, the First Coast is poised to see its own craft beer renaissance. Let’s take a quick tour.

Green Room Brewing (228 3rd St. N, 201-9823) is a bit of a misnomer, since the tap room is not green at all. Rather, it is cheery blue with clear Caribbean influences and several surf boards hanging on the walls. The vibe is laid back, and the beer selection—all from Florida breweries, along with four of their own brews—is very good. Green Room’s first four brews hold up well with the rest of the breweries in town. Helles Yeah, a German-style Helles (or light) beer, is sparkling golden in color with mild, smooth sweetness and slightly hopped bitterness. Clean Ocean Brown Ale pours deep amber and sports sweet malts and mild hops bitterness. Shaka Oatmeal Stout is an approachable black beer with a thin creamy head, medium mouth-feel and mild roasted malts that produce a slight coffee flavor. The fourth house-brewed beer is Head High IPA, which has the amped up hops one expects in an IPA, but not so heavy as to send someone new to IPAs running scared.

Breathtaking views of the St. Johns River and Jacksonville skyline greet visitors to River City Brewing Company (835 Museum Cir., 398-2299). RCBC serves five house-brewed beers. Jag Light is the brewery’s lightest offering, featuring a lemony scent with sweet grains and absent hop flavors. Jackson Pale Ale (named for the guy astride the horse on the Laura Street statue) is a mild pale ale with malty, nutty flavors and very mild hops. Riptide Porter offers a chocolate and caramel nose, drinks very thin and tastes smoky and slightly chocolatey.

Rustic country and distressed urban influences fill the tap room at Intuition Ale Works (720 King St., 683-7720). Intuition offers an ever-changing variety of brews ranging from the mild Jon Boat Koelsch-style, to the challenging grapefruit and pine notes of I-10 IPA. In between lie gems such as Shapeshifter Saison, a spicy, lemony interpretation of a Belgian farmhouse beer, and Knothead Alt-style Ale, a smooth, malty German style ale that is relatively rare in the United States. In all, Intuition has twelve taps of their own brews. The flagship hoppy and refreshing People’s Pale Ale is always available along with several other standards like the spicy, fruity Belgian-style Golden Spiral and the dark, potent King Street Stout, with notes of coffee and dark chocolate.

Situated in a warehouse next to a large industrial-looking roll-up door, Bold City Brewery (2670 Rosselle St., #7, 379-6551) makes its home alongside the railroad tracks in Riverside. Dark, cool concrete floors and brick walls welcome thirsty patrons to a tap room decked out with beer cans and bottles high on shelves and windows looking into the brewery. Standards like Duke’s Cold Nose Brown Ale, a smooth and nutty brew with just the right amount of roasted malts, and bright yellow Killer Whale Cream Ale, an approachable and well-balanced light ale, are highlighted. For the IPA fans, there is Mad Manatee IPA, a nicely hopped brew with an agreeable malt backbone and Chinook IPA, which has a nice floral character and slightly sweet, malty finish.

Brewer’s Pizza (14B Blanding Blvd., 276-5159) boasts brown wainscoting on the walls, a shuffle board table and a well-stocked juke box, with the added attraction of a brewery behind a window on the back wall. Brewer’s keeps four of their own beers on tap at any one time. Ambitious Monk is a pale gold, high-alcohol Belgian-style Tripel with sweet malt and slight banana aromas that tastes of more sweet malts, a hint of bubblegum, and a pleasant bitter aftertaste. Mystic, a Belgian-style pale ale, has a darker golden color, a pleasant sweet and grassy flavor and a moderate alcohol content of 5.9 percent. Pinglehead, an imperial red, boasts an orange-tinged hoppy flavor that is balanced nicely with sweet caramel malts. Finally, Moondance is an approachable, pitch black stout with chocolate and slight coffee notes.

Finding a seat in the rather small, but extremely popular tap room of A1A Ale Works (1 King St., #101, 829-2977) can be quite a feat, as tourists and locals alike congregate in the small, comfortable bar area. There are five locally-brewed beers to choose from, ranging from a light lager to a chewy, black stout. On the lighter end of the spectrum, King Street Light Lager is a refreshing thirst-quencher that tastes of wet grass, sweet malts and mild hop spice. On the other end is A. Strange Stout, a creamy, chocolatey beer that has just the right amount of bitter coffee flavor to even it out. In between the two extremes A1A offers pale, brown and red ales.

Getting To Know

Marcedes Lewis

Working hard is playing hard when you’re a big-money NFL tight end

Garnering the 28th overall draft pick in 2006, Marcedes Lewis started his NFL career with promising potential. He had to earn his keep on the Jaguars roster, and the transition from college ball to the pros wasn’t always easy. By the end of his fifth season, however, he was Pro Bowl bound. The ink has barely dried on a sizable five-year contract with the Jags, and with the season opener approaching on September 11, Lewis is eager to take to the field. In his downtime, he oversees the Marcedes Lewis Foundation, keeps up with some 16,000 followers on Twitter (find him at @MarcedesLewis89) and cares for his English Mastiff, Crush. Here are a few other things you didn’t know about the 27-year-old Jag:

• He has brawn and brains—and a diploma from UCLA. “I studied sociology in college. If you played football, you either majored in history, sociology, psychology or political science.”

• In many ways, Lewis is a regular guy. Need proof? Check out his video game collection, which is full of titles like UFC Undisputed, Call of Duty, Halo and the NBA 2K series.

• The Long Beach native splits his time between Jax and his hometown, but he still struggles with some elements of East Coast life. “I have to worry about hurricanes, and that’s a little different. The humidity is different, too; I sweat even when I’m not doing anything. Life is faster-paced on the West Coast. People are nice here, and they treat me well.”

• When it’s time to chow down, it’s meat and potatoes. Bonefish Grille, Capital Grille and Ruth’s Chris are his favorite restaurants in town. • “I got my first tattoo at 18, because my mom wouldn’t let me get one before then. I don’t know how many I have now, but every tattoo session takes about four hours, and I’ve probably had three full days of sessions.”

• Count Lewis’ mom among his personal heroes. At 15, she brought Marcedes into the world, and he calls her before each game. “We talk, and have our little heart-to-heart, and she puts things into perspective about why I’m here and what my purpose here is. It gets my mind clear so I’m able to have clarity on the field.”

• At 6′-6”, 275 lbs., Lewis looks outside of the River City when he’s ready to add new jeans and shoes to his wardrobe. “I have friends that are in fashion; they’ll send me stuff from the showroom.”

Spanish Flair

Gambas al Ajillo (garlic and chili shrimp) from executive chef Sam Efron of Taverna.

Ingredients:
5 shrimp, peeled and deveined*
1-2 cloves garlic, thinly sliced
1 pinch chili flakes
1/2 tsp paprika
2 T. olive oil
1 T. lemon juice
Salt and pepper to taste

Procedure:
1. Add olive oil, sliced garlic and chili flakes to a cold sauté pan and bring to a simmer on low heat.
2. Season the shrimp with salt, pepper and paprika. Add to the pan at the first sign of the garlic turning light, golden brown.
3. Cook the shrimp for two minutes, then flip and cook an additional two minutes on medium-low heat. The shrimp should slightly curl, remain plump and turn opaque and pink in color.
4. Finish by adding lemon juice to the pan and toss. Garnish with chopped chives.
*If shrimp are fresh, leave the heads on. In Spain, it is customary to suck the natural juices out of the heads after shrimp are cooked.

Yields one serving

Alter Egos

WJXT-TV Channel 4 viewers are familiar with news anchors/reporters Melanie Lawson and Staci Spanos. Both have been part of the station’s Morning Show roster for years. Viewers may not realize that beneath their professional exteriors beat the hearts of a diva and hard rocker. A few months ago, photographer Steve Janowicz made Lawson and Spanos an offer they couldn’t refuse. Simply put, he said they could be whomever they wanted to be, including dressing up with bold hair and makeup, and he would take their photos. Despite a few nervous jitters at the start, both jumped at the chance. “Being a part of the ‘alter ego’ photo shoot was an amazing experience,” says makeup artist Paulina Perez. “Hanging out in the makeup room with Melanie and Staci and transforming them into their alter egos was so fun. You really get to know someone when they turn into their fantasy character.”

“Melanie’s look inspired Laura and me to shoot her in two settings,” says Janowicz. “The first was on the red couch as her normal TV persona, then again on the other side of the same couch as Beyoncé. The best part was adding two Orange Park High School students, Kiara DuBose and Ashley Schofield, as backup dancers for the ‘All the Single Ladies’ shots.”

“I had a wonderful time transforming during the shoot,” says Lawson. “I was a little nervous about putting on a one-armed leotard and tights and turning into a diva. But Steve, Laura and the team made me feel like a star. I’ve been doing my own makeup for TV for years, but this was something special. The face of a pop star is very different than a TV anchor.”

Melanie’s hair was another area of focus. “I was a little skeptical that stylist Frederiche Gray wouldn’t be able to get Beyoncé’s ‘Single Lady’ bump. But he was determined to get my hair as high as it would go. With the backup dancers there it wasn’t long before I felt like a true diva. The entire crew stayed the whole time to make sure I had the necessary primping to maintain the look.

Next up was Lawson’s on-air comrade Staci Spanos. Her job every morning is to deliver the day’s news with poise and professionalism. Having fun while doing so is fine, but the newsroom is hardly the place to express one’s inner rock star. However, that’s exactly the alter ego Spanos wanted to be—for one afternoon, at least.

“After this photo shoot, I can understand the allure of playing dress up as an adult,” says Spanos. “I frequently fantasize about being a good singer and since I have to be fairly straight-laced in my profession as a journalist, rocker chick seemed like a nice fit. Preparation for the shoot was a little like a spa day. I was pampered by hair and makeup pros who took the photographer’s vision and put it on steroids.

“For me [the shoot] was one tinged with excitement, exhilaration and a little bit of fear and hesitation. Most of us play the same role day after day—responsible employee, wife, mother. So, to break out of that role for even an hour felt a little scary. Once we got the rock music pumping and I let go of ‘me,’ it got easier and the whole shoot became much more enjoyable.”

To see more of Melanie’s and Staci’s Alter Egos photo shoot, including behind-the-scenes shots, visit PalmTreeStudios.com.

Happy Tails

Ask any pet owner about the benefits of animal companions and you’ll hear myriad answers. For parents, a family cat teaches children the basics of responsibility. A trusty dog can give peace of mind to an elderly couple. Even a simple fish can bring happiness to a new college student. And you could easily find a bachelor or two who thinks man’s best friend is the ultimate wing man.

Pet owners often swear that interaction with their animal brings genuine happiness and health into their lives, and new research from a team of psychologists from Miami University and St. Louis University suggests that those claims may be more than opinion. In a study of 217 people, pet owners fared better than their petless peers in variables such as depression, loneliness, self-esteem, illness and activity levels. Further, the researchers found that when pet owners expressed enjoyment and satisfaction with their interaction with a pet, they also enjoyed better relationships with people.

Apart from the fact that it rains cats and dogs during hurricane season, Jacksonville is an incredibly pet-friendly city (ever hear of a little cat named Jaxson de Ville? How about a pooch named Southpaw?). Many pet owners around town have built upon the joy that their furry friends provide by starting businesses, charitable organizations and clinics to serve other pet owners and their four-legged family members. Here, we present a few of their stories.

A Good Tail
A handful of local pooches are settling into a second residence in Washington, D.C. Their new home? The Library of Congress.
The Dogs of Riverside and Avondale is a collection of photos and stories of dogs living in the historic district that not only represents the spirit of the neighborhood, but also the Lehosit family, who overcame tragedy to publish the book.Peg Lehosit says hearing from the Library of Congress brought “joy and heartbreak.” All the photos on the book’s glossy pages were taken by her son, James, who was killed by a drunk driver in 2008. At the insistence of James’ brother, the Lehosits continued the project. James’ father, Charlie, designed the book, full of stories that Peg compiled. She describes the book as “local-centric,” having been self-published and locally pressed. It contains 349 photos of local dogs, including Jacksonville Magazine’s own Bud, the Wonder Dog. The book is sold at stores around town, such as Cowford Traders and Chamblin’s Uptown.  —W.M.

Puppy Love
Service dogs provide assistance and companionship to wounded veterans.
“I was honored to welcome home a young Marine who had given both his legs and one arm for his country, our country. [He] paid an unimaginable sacrifice for freedom, our freedom. I knew immediately how we could help. When he is ready, he will have a four-legged partner, and that canine will be called ‘Freedom.’”

That was Shari Worth’s pledge in August 2010, and one that she continues to honor as president of K9s for Warriors, a non-profit she founded with her husband, Bob (yes, that Bob Duval). The organization, supported by the Wounded Warrior Project and PGA’s Birdies for the Brave, trains and supplies service dogs to soldiers wounded in Iraq and Afghanistan.

“With over 300,000 injured veterans, and one in five suffering from post-traumatic stress disorder, the need is critical for service dogs to aid them in their return to civilian life with dignity and independence,” Worth says. Because each soldier has different needs, the dogs, who are given patriotic names like “Liberty Bell” and “Battle” are trained specifically for that individual.

Once trained, the dogs can perform up to 70 tasks, ranging from turning on light switches and opening doors to providing stability and balance while walking or pulling their owner’s wheelchair. Equally as important to the physical assistance these canines can provide the vets is the emotional support and companionship they offer, especially those living with post-traumatic stress disorder or traumatic brain injury.

Shari believes that if returning soldiers can reduce their reliance on others and make their transition back to the civilian world easier with a canine companion that will offer unconditional love and assistance, K9s for Warriors has met its mission.For more information, visit k9forwarriors.org.  —K.S.

Pat For a Pet In April, the Jacksonville Humane Society became an official partner with Pets for Patriots to shelter special-needs pets with U.S. service men and women in Northeast Florida. Through this partnership, individuals from any U.S. armed forces organization on active or reserve duty (and veterans, too) can receive information about pet adoption, discounts on veterinary care and a gift card for pet food and supplies through Pets for Patriots, while helping displaced animals from the Jacksonville area find a loving home.

“We sought out the JHS partnership after Southside Animal Clinic signed on to our program,” says Beth Zimmerman, founder of Pets for Patriots. “In order to enable veterans to adopt through our program, we needed a high-quality adoption partner. We felt that JHS would be a solid partner.”

Personnel are eligible to adopt cats and dogs two years and older, dogs 40 pounds or larger (no age requirement) and other at-risk dogs and cats. Zimmerman describes this program as providing both physical and emotional benefits for harder-to-place pets and their guardians. Service men and women interested in giving these pets a second chance must apply through petsforpatriots.org. Upon approval, personnel can visit the Jacksonville Humane Society to choose their new pet.  —M.F.

Cheap-Cheap
Mandarin business is for the birds.
Apparently, Polly doesn’t want a cracker anymore. These days, she wants a gourmet blend of red and white millet, cracked corn, buckwheat, cashews, papaya, canary grass seed, spinach and fruit-blend pellets.

Fortunately, DeViney Enterprises, an exotic bird food distributor based in Mandarin, carries their own line of bird food, made right in their shop, called Our Choice (with specific mixes for parrots, parakeets, macaws, pigeons, canaries, finches and cockatiels). Owners Michael and Anne DeViney primarily sell their products at bird shows around the country, but local folks can pick up all the seed they need “at show-discounted prices” at their warehouse (by appointment only). DeViney Enterprises sells other brands in addition to their proprietary mix, as well as chicken, horse and rabbit feed and catfish fingerling crumbles, which sounds more like a delicious appetizer at a seafood restaurant than pet food. For more info, devineypetshop.com.  —K.S.

Healthy Souls
Jacksonville dog lover Peyton Taylor began experimenting with baking healthy treats after one of her dogs developed diabetes. “I thought there had to be other people going through similar situations with their dogs,” says Taylor, “or just wanting their dogs to have really natural, healthy, fun and yummy treats. I decided to try [treat baking] with a little bit of Southern flair!”

Taylor launched Southern Inspired Treats (SIT—get it?) earlier this year. Her online dog treat shop (SouthernInspiredTreats.blogspot.com) sells handmade, low-fat goodies made with natural ingredients and no preservatives. And since she was born and raised in the South, her products include Southern specialties such as pies, sausage biscuits and banana pudding cookies. She also makes “celebration” cakes for special occasions. The treats are baked with local, organic ingredients, avoiding dog allergens such as corn, soy and wheat.Promoting the business is hard work, as she bakes treats per order to ensure ultimate freshness, but Taylor doesn’t mind. “My greatest hope is once people (and their dogs) know about SIT and receive my products, they are happy and comfortable with the business and treats!” —W.M.

Animals Allowed
Most banks give treats to customers with children. For instance, a bowl full of lollipops in a bank lobby has two purposes—it makes children happy (read: quiet), which, in turn, allows Mom and Dad to focus on crossing the bank visit off of their to-do list.

TD Bank has taken the concept of catering to customers with kids a step further by extending an offer to pet owners who consider their pets as children. To make their bank visits more enjoyable, the company is pet-friendly.“It’s a great conversation piece,” says Kevin Gillen, TD Bank’s regional president for Florida. “It puts a smile on our customers’ and employees’ faces and makes our bank a great place to work and visit. A happy employee means a happy customer.”Gillen explains that every bank offers complimentary biscuits and fresh water for customers’ companions. While employees themselves cannot bring in pets, customers are welcome to bring animals of any size—or species. So far, Gillen says he’s seen everything from cocker spaniels to  parrots.  —N.W.

K-911
Where to go when your pet needs special treatment
Since most pet owners consider their animals part of the family, learning that Fido or Fluffy has a life-threatening illness such as cancer or a painful condition like degenerative disc disease can be every bit as devastating as if it were happening to your own sibling or parent. Fortunately, a growing number of local specialty veterinary practices, including North Florida Neurology and Southeast Veterinary Oncology in Orange Park, are taking the mental anguish out of serious diagnoses for owners and alleviating the physical pain for the pets themselves.

Veterinary neurologist Andrew Hopkins says about 70 percent of his patients are referred by general practice veterinarians for diagnosis and treatment of neurological disorders such as disc disease, spinal fractures, spinal and brain tumors and hydrocephalus. North Florida Neurology’s state-of the art facility allows doctors to perform CAT scans, digital radiology, spinal fluid analysis, electrodiagnostic testing and actual neurosurgery on site.

Despite the high rate of success with spinal surgery on dogs, Hopkins says, some owners won’t even consider it. “People with back complaints constantly associate their animal’s diagnosis with their own, but there is no parallel,” he says. Aside from dogs having a higher pain threshold than humans, he says, their spines are horizontal instead of vertical. In other words, a dog with a slipped disc is a far yelp from a person with one.

Jennifer Locke, a veterinary oncologist, experiences a similar mentality with pet owners when she even mentions the C-word. Because Southeast Veterinary Oncology uses the exact same chemotherapy drugs and radiation equipment to treat animals that are used to treat people, owners automatically assume their animals will also suffer severe side effects, she says. “In reality, we use about half the dosage in animals as in people, which alleviates 98 percent of the risk of side effects.”

Even more important for pet owners to know, Locke says, is that cancer isn’t necessarily a death sentence for animals. “We want them to know that treatment is possible, and oncology, as a specialty, is growing by leaps and bounds,” she says. “Our goal is always to balance treatment with quality of life.”For more information on North Florida Neurology and Southeast Veterinary Oncology, visit nfneurology.com and petcancercare.com. —K.S.

Catch and Release
When Tom and Wanda Madrigal-Hamilton moved from St. Nicholas to San Marco in November 2008, they noticed an overwhelming number of feral cats roaming the streets.

The same month that they settled into their home, the pair established San Marco Feral Cats, an organization that traps stray cats, then provides spay and neutering procedures (through a working relationship with First Coast No More Homeless Pets) before cats are released exactly where they were found.

Volunteers assist in the trap-and-release work of the organization, and to date, 642 cats have been spayed and neutered.

“It was hard to get off the ground,” Tom remembers. “We’re more reputable now that we’ve launched our website, SanMarcoFeralCats.com. We’ve become more accepted in the community to allow feral cats to be trapped and released instead of euthanized.”

SMFC offers cats for adoption to help further eliminate the problem of homeless pets. A $30 fee covers the spay and neuter procedure, and Tom believes that feral cats make great pets. He should know. He and his wife own six.

“We trapped them ourselves and brought them in,” he says. “Their names are Peanut, Gizmo-Gadget, Sri Lanka, Bear, Chinch and a baby one that we just call Baby.” —N.W.

Animal Instincts
Ever wonder what your doh is thinking? Eden Cross can tell you.
In the film Doctor Dolittle, based on a series of children’s books by Hugh Lofting, a veterinarian learns to speak 500 languages so he can communicate and treat animals from dogs, parrots and horses to the rare, two-headed Pushmi-Pullyu.

Eden Cross shares Doctor Dolittle’s special ability to communicate with critters, only they speak to her—and she is not a fictional character.

An animal communicator for more than 15 years, the Palm Coast resident first learned she had the gift when she sought solutions for dealing with her own dog’s behavioral issues. After studying the subject and working with other intuitives, she was able to tap into Samson’s thoughts and feelings, then realized she could do the same with other animals.

When we first heard about Cross, we immediately thought about one of our office dogs, Abby. Adopted by staff photographer Brad Stookey from Black Creek Veterinary Hospital six months ago, the 3-year-old Rhodesian Ridgeback (or mix) is very skittish and submissive and cowers to men—unusual traits for a dog originally bred to hunt lions.

So we invited Cross to the office for a sit-down with Abby (pictured), and they bonded immediately. Cross says Abby, who she described as “lost,” told her that she had been abused by a previous male owner and recently had a confrontation with a blond lab (Stookey verified the latter), but that she really liked Stookey’s cat, Steve. Since some of Abby’s issues may also be related to the fact that her puppies were taken away from her, Cross suggested to Stookey that he buy her some four-legged stuffed animals to satisfy her maternal instincts.

Explaining behavioral concerns isn’t the only way Cross can help pet owners. “What I do is I give a voice to animals. Sometimes owners want to know if their pets are feeling OK, and if they’re seriously sick, do they want to be put down,” she says. “Other times, they just want to know if their pet is happy or what they are thinking.”

Jacksonville Magazine’s creative director Bronie Massey jumped at the chance to find out what’s going on in the mind of her 15-year-old miniature dachshund (and magazine mascot) Bud. At Cross’ request, Massey e-mailed an image of her dapper, dappled little man for a photo reading (which, Cross says, can be just as effective, sometimes more so, than an in-person—or is that “in-animal”?—session).

Among the comments the “extremely chatty” Bud shared with Cross were that he loves  turtles and his grandma, who feeds him Goldfish crackers (all of which Massey confirmed); he hates when Bronie makes him wear hats (can you blame him?); and he wishes she would still let him eat pig’s ears (she won’t because of his sensitive stomach). He also referred to his red collar and leash, and his squeaky porcupine toy, though Massey’s still trying to figure out why he mentioned “Roger, wilco. Over and out.” —K.S.

Star treatment
If you want something done right, you’ve got to do it yourself. That’s the mindset of Ty and Laura Carriere, who opened Bark Avenue Pet Resort in late 2006. “We didn’t see anything that was really great out there…we wanted a nice place for the dogs to go,” says Ty.

The resort is anything but humdrum, with climate-controlled “suites,” cable television, recreation time and access to live video feed for owners to check in on their furry friends. It took almost two years to get Bark Avenue up due to slow construction, but other than finding the right piece of land, “It wasn’t really that hard [to start their own business],” says Ty. Together, the couple financed the entire business and remain the sole owners. The Carrieres are proud parents to Ruby, 10; Torgier, 5; and Bo, 3. —M.F.

Bark on Park
Jamee Yocum always hoped that one day she’d be able to combine her love of shopping with her love of animals (Yocum volunteers for the Humane Society and is a mommy to four Yorkshire terriers—Riley, 6; McKenszie, 5; Rhys, 3; and Kiren, 2).

She was able to realize that dream when she moved to Jacksonville with her fiancé and opened Bark Boutique in 2009. “I’m a shopper, so I thought buying dog products would be so fun. I love dogs and I knew the background of it [working in a pet boutique],” she says. “It’s something I always wanted to do.” Yocum had about a year of hard work ahead of her before she could open the doors of Bark Boutique. The building needed a lot of work; that was obvious. The labor didn’t stop there, though.  She had family members helping her set up, but the concept, layout, inventory and financing all fell on her shoulders.

Business is good these days, which she attributes to a shift in the importance people place on taking care of their animals. Knowing the names of all your customers and their pooches doesn’t hurt either. —A.S.

The Dog Days of Summer

[nggallery id=23 images=1]Photograpy by King Paul

It all started two years ago on Christmas morning. At eight weeks old, the toy yorkie that Jacksonville Magazine Cover Model Search winner Angie Ortiz found under the tree was small enough to fit in her hands. From that day forward, wherever Angie went, Ava followed.

Though Angie takes her pup everywhere that she can (including to the grocery store, out to dinner and to catch a flick at the movies), modeling jobs don’t exactly cater to her four-legged companion. When Angie won the model search in March, she didn’t think to ask if Ava could be present for her shoot. But as the date of Angie’s photo session drew near, Jacksonville Magazine had the idea to incorporate the shoot with the pet theme of the August issue. Angie was ecstatic—for the first time in her modeling career, Ava would be smiling for the camera with her.

CREDITS:
Styling: Liza Chung & Bronie Massey
Hair: Grazyna Mercado
Makeup: Lindsey Wirht
Location: Home of Amir & Jody Sabet

St. Augustine Predicament

[nggallery id=24 images=1]Prologue
The plot seemed simple enough. Steve and Liz Berry decided to move from St. Marys, where they’d lived for decades, to St. Augustine, a town the couple had grown to love, and needed to find a new home.Liz was pretty specific about what she was looking for: a house in a neighborhood. Since their St. Marys home was a little like living in the country, she wanted the family, which includes 13-year-old Elizabeth and 9-year-old Eli, to feel a sense of community where they lived (Steve also has two grown children, Katie and Kevin, from a previous marriage).Steve, however, thickened the plot with a list of far more complex requirements. Having gone through the painstaking process of building multiple custom homes and without knowing any contractors in the area, he challenged their realtor to find an existing house, one that was move-in ready, didn’t need significant repairs or remodeling and would be understated enough to allow them to make the house their own.

Part 1
“We looked at 15 to 20 houses and as soon as we walked in this one, I said, ‘This is it’,” Steve recalls. Liz certainly didn’t need much convincing. “I could have lived in a tent on a piece of property as long as we had neighbors nearby, sidewalks and other kids around,” she says. But at first glance, the dull, brown stucco exterior, stark white walls, simple decor and lack of window treatments didn’t exactly resonate with her as it did with her husband.It’s not surprising that a blank canvas would appeal to him. As the author of 12 novels, including New York Times best sellers The Alexandria Link, The Venetian Betrayal and The Charlemagne Pursuit, Steve has crafted a career out of bringing empty pages to life through imagination, passion and vision. A blank slate of a house should be no different.

Part 2
After pulling together a talented design team, the Berrys decided they wanted to convey two specific themes throughout the house—comfort and meaning—but with an element of surprise.

“The number one thing was I wanted the house to feel cozy,” Liz says. “I wanted [visitors] to be able to plop down [in a chair] and be comfortable.” Though creating a “cozy” atmosphere was no small task, considering the Mediterranean-style main house encompassed more than 4,700 square feet and opened into a soaring two-story foyer and living room overlooking a swimming pool, lake and a world-class golf course, World Golf Village’s King & Bear.

To immediately establish a more welcoming atmosphere and create the look of a Tuscan villa, the brown stucco exterior was given a faux finish to resemble crushed stone. Inside, the Berrys built upon the hospitable environment with their choice of colors and textures in both fabrics and finishes.

In the living room, ocher-washed walls and the warm glow of the chandelier and sconces filled the space with light. They toned down the jarringly white fireplace with a more subtle paint treatment and the addition of a hearth. A mix of antiques and newly-acquired furniture gave the space a sense of both formality and familiarity.

The eat-in kitchen and adjacent family room are similarly inviting with pieces like a banquette, leather recliner theater seating, chosen specifically for ease and comfort, pendant lamps over the breakfast bar and table lamps for additional lighting. The family room is also one of the best examples of the Berrys’ desire for meaning within their home.Liz says she and Steve told the design team early on that they weren’t going to bring items into their house just to fill up space on a wall or sit on a coffee table. They wanted each accessory and knick-knack, artwork and objet d’art to mean something to them personally, whether it’s  a collection of stones from Denmark (where Berry’s main protagonist Cotton Malone “lives”), a pair of ostrich eggs they picked up on a family vacation to Walt Disney World, a ball from their first cricket match in the UK, Berry’s prized collection of James A. Michener first-edition books or a golem made from mud they bought in Prague (golem alert: one such creature from Jewish folklore will be making an appearance in Berry’s upcoming book, The Columbus Affair, scheduled for release in 2012. You heard it here first, folks.)

While Steve and Liz’s treasures collected from around the globe certainly make their home unlike any other, the most fascinating aspect might just be the elements that visitors don’t seem to notice.

Take, for example, Steve’s office. Gazing at the intricate ceiling—templar crosses made of maple inlaid in black poplar; mahogany cabinet veneers with subliminal images of butterflies, crosses and dog’s faces burnished into the wood; and Jerusalem gold limestone flooring that contains practically imperceptible fossilized remnants of leaves, insects and shells—it’s nearly impossible to believe the space was once a two-car garage.

In the master bathroom, one barely notices point-of-view art from Steve’s books, such as keys, the Eiffel Tower and Charlemagne’s crest intricately embedded in the Venetian plaster; nor the extra door in the guest powder room which leads to a “secret” room Liz uses for storing holiday decorations; or even the fact that virtually every inch of the house, inside and out, is painted with a faux finish.

Though, when you think about it, it’s not all that surprising that the Berrys’ home would be filled with mysteries, surprises and deception. Steve is, after all, a fiction writer.

Island Vibe

[nggallery id=25 images=1]
Chef Kenny Gilbert’s emphasis on ambiance is clear from the second you arrive at Nippers Beach Grille. A complimentary valet will handle the task of finding a parking spot, and live music provides an energetic atmosphere on the back patio just a few steps away. The crowd is an interesting mix of patrons just past their years of being eligible for MTV Spring Break and older couples dancing to the music.

Inside the restaurant, a bar near the host stand makes a suitable spot to grab a drink while waiting to be seated. Tables in the main dining area face a wall of windows that provide beautiful views with ample lighting for the entire room. If you’d rather skip the wait, the high-top tables in the sports area are first-come, first-served. The overall dining atmosphere is fuss-free, with high ceilings, minimal wall decorations and a dress code that comfortably encompasses a short black dress worn by the hostess, jeans and shorts for the servers and fresh-from-the-beach coverup frocks among the guests.

Our friendly server arrived to take our drink orders several minutes after we had been seated. I asked to see the specialty cocktail menu, because some friends raved about the creative drink options. The server couldn’t find one, though, so I eventually settled on a standard whiskey sour.

Guests should know that portions are on the smaller side. To begin the meal, my guest and I split an order of Bahamian conch fritters and rope cultured mussels. Inside the crispy outer shell of the fritters, the batter was warm and filled with sizable morsels of conch. Citrus juice from the  lime wedges provided a nice balance to the spicy remoulade. The mussels were tender and flavorful, and the sauce was filled with flavorful chunks of garlic, oven-dried tomatoes and basil. Any fan of mussels knows that sopping up the leftover sauce with fluffy bread is as much a part of the dish’s enjoyment as the actual seafood, and the menu seems to plan for that with the inclusion of French bread in the item’s description. Unfortunately, the three long, hard strips of tough toasted bread that came with the dish left much to be desired.

We selected entrées from the “For The Foodies” menu. My guest chose to have Southern fried scallops (though he asked to have them grilled). Three large scallops came on his plate, cooked to soft and tender perfection. Chorizo jalapeno hushpuppies, served on the side, packed a decent amount of heat when dipped in the remoulade. My half portion of the loche duarte salmon came piled high with collard greens, beans and rice and a crawfish gumbo sauce. Flakes of salmon easily separated without the use of my knife, and the greens had a slightly tangy, savory flavor.

We skipped dessert in favor of a walk outside to take in the sunset.

Nippers Beach Grille
2309 Beach Blvd., Jax Beach;
(904) 247-3300
nippersbeachgrille.com

On The Side – Mashed Potatoes & Spinach

Sam’s Mashed Potatoes

Ingredients:
5 lbs. red  potatoes
2 sticks butter, room temperature
1 qt. heavy cream
1 tbsp. kosher salt

Procedure:
1. Wash potatoes and place them in a large pot of cold water with half of the salt.
2. Bring the potatoes to a boil, reduce heat and simmer until tender (about 45 minutes). While the potatoes are cooking, warm the cream in a saucepan. Remove from heat and reserve.
3. Strain the potatoes and place them in a mixing bowl.
4. Mash potatoes with a large potato masher to a chunky consistency.
5. Mix in half of the hot heavy cream and all of the butter.
6. Season with salt to taste. The potatoes should be creamy. Add the remaining heavy cream and more salt if desired.

yields approximately 10 servings

Sautéed Spinach

Ingredients:
¼ cup garlic oil*
1 lb. baby spinach, washed
1 cup caramelized garlic*
¼ tsp. kosher salt

Procedure:
1. Place a large sauté pan over medium high heat.
2. Add the garlic oil, spinach and caramelized garlic to the pan, paying attention not to overcrowd the pan. If necessary, work in small batches.
3. Turn the ingredients and add salt. Continue to turn the ingredients until the spinach is well wilted (1 ½-2 minutes).
4. Squeeze the spinach to remove moisture and place in a serving platter. Spinach should be bright green, and there should not be any excessive liquid in the base of the serving dish.

yields approximately 10 servings

*Carmelized Garlic & Garlic Oil Recipe

Ingredients:
20 garlic cloves
½ cup olive oil
¼ cup water
1 tsp. kosher salt
1 bunch fresh thyme

Procedure:
1. Remove the brown ends from the garlic cloves, and combine the cleaned garlic, oil, water, salt and thyme in a small saucepan over low heat.
2. Gently simmer the garlic (there should be occasional “bubbles” rising through the oil/water, but not so many that it is a steady stream) for 45 minutes.
3. Slightly increase the heat and simmer garlic until it is a light golden brown (approximately 10 minutes).
4. Strain the garlic and refrigerate the oil and garlic separately5. Once cool, slice the garlic cloves in half.

This recipe makes more oil than necessary for the spinach. The extra oil can be used to make a vinaigrette, aioli, or to cook other vegetables. It can be kept refrigerated and covered for a week.

Thoughtful Threads

 

[nggallery id=22 images=1]Clothes for every occasion to keep River City residents stylish all summer long

photos by Bradley Stookey
– styling by Anya Kovalenko
– makeup by Kimtasha Armstrong
– hair by Saskia Penland, Salon Zen Zen

Weird But True

Strange in the City

Northeast Florida stays quirky in more ways than one.

In a town with multiple airports and military bases, it’s not unusual to see an aircraft with flashing lights in the sky. However, not all flying objects can be identified, which is why local yokels post their UFO sightings on websites like ufoinfo.com and ufomaps.com. More than 100 believers have shared visions of boomerang-shaped entities and silver spheres with strobe lights, and green fireballs making “zed-zid zed-zid” sounds. Na-nu na-nu, indeed.

Jacksonville is the largest city in area in the continental U.S., but no one agrees on exactly what size it is. The City of Jacksonville claims 841 square miles. Visit Jacksonville promotes 848. The U.S Census and Info Please World Almanac state 757 and 758, respectively. About the only thing we can be sure of is it’s not 885 square miles—since that’s what it says on Wikipedia.

One of the most obvious challenges that comes with being the largest city of indeterminate size in the lower 48 is coming up with enough street names. Perhaps that would explain oddly redundant names plaguing our fair city such as Lane Avenue, Boulevard Street, Circle Drive, Court Street, Lane Circle, Highway Avenue and, best of all, Noroad.

Greenbriar Road, located about seven miles south of the Duval/St. Johns county line on Hwy. 13, is said to be haunted by a mysterious ball of glowing light. Reportedly, the St. Johns County Sheriff’s office had the phenomenon investigated in 1987. No definitive source of the Greenbriar Light could be found. Some believe it is the spirit of a motorcyclist who was decapitated in a horrible road accident.

When your team name is the Jacksonville Sharks, you shouldn’t have too much trouble coming up with an appropriate mascot, say, a shark named “Killer” or “Jaws.” Instead, team management decided to go a different way and created “Chum,” a red fluffy creature who looks like Elmo on steroids (see page 48)—assuming Elmo had a giant yellow schnozz, crossed eyes and wore a purple wig with matching eye shadow. Fans have to wonder, what the hellmo?

European Street Cafe refuses to accept pennies or give pennies as change. They banned the coin as a publicity stunt on Abraham Lincoln’s birthday several years ago, and it stuck. These days, they’re happy to round your change up to the nearest nickel.

How strange is it for a town to change its name from “Cowford,” which was both fitting and original, to “Jacksonville,” which wasn’t fitting (its name sake, Andrew Jackson, hadn’t set one muddy boot inside the city limits) or original (see: Jacksonville, Alabama, Illinois and North Carolina)? And don’t even get us started about the 2,800-pound bronze statute of Jackson, which still isn’t fitting (he never did visit) nor original (it’s a replica of a statue by Clark Mills that sits in Lafayette Square in Washington, D.C.), that the city recently moved—a block away.

In the 1920s, Jacksonville was known as the skyscraper center of the South. To take advantage of the, ahem, upswing in construction Downtown, the Otis Elevator Company built their headquarters on Liberty Street. Ironically, it was a one-story building.

Question: How would you prefer to find out that your sister, best friend or coworker is expecting a baby? A phone call? In person? E-mail? How about a card from her unborn fetus? Fetal Greetings, based in Jacksonville Beach, specializes in “fun and creative” pregnancy announcements. The cards feature illustrations of babies—still in the womb—saying things like, “It’s cozy in here.” Aw? Or ew?

We know eating chocolate has a number of health benefits, but that doesn’t mean local chocolatiers have to put it on everything. Cases in point: chocolate-dipped Datil peppers from St. Augustine’s Hot Shot Bakery, chocolate cabernet wine sauce from Whetstone Chocolates of St. Augustine and chocolate-covered bacon from Heavenly Chocolate Creations. Bacon, mmmm…