Loving Our Food Issue Two February 2022

issue number two / 2022

"The desserts will melt in your mouth and make you do a happy dance"

299 San Marco Ave, St. Augustine, FL 32084 (904) 466-9499 • CremeDeLaCocoa.com

Loving our

Festivals!

Here are some of the upcoming events in our area where you can enjoy fine food, wine and people.

Some events and times may change. Events may require prior admission reservations and payments.

Please refer to their website or social media pages for any updates and attendance information.

The LOF Team hopes to see you there!

February 24-26th

Several events and locations in the St. Augustine area www.spanishwinefestival.com All proceeds from the St. Augustine Spanish Food & Wine Festival will go to benefit the Flagler College Hospitality & Tourism Management Program and its talented students.

February 26th

Francis Field, 25 W Castillo Dr., St. Augustine, FL www.stabrewersfest.com Where several local breweries will unite, enjoy live music and celebrate all things beer.

March 26- 27th

Lion’s Club Spring Festival (Formerly called the Seafood Festival) Francis Field, 25 W Castillo Dr.,St. Augustine, FL www.lionsfestival.com The primary draw of the festival is its abundance of great food and live music. There will be seafood offered, of course, with the addition of more cuisines and county fair dishes. Other fun activities include kids rides, family shows, and Arts & Crafts vendors.

May 4th

World Golf Village, various events and locations on property www.staugustinefoodandwinefestival.com A showcase of culinary, beverage and culture that highlights celebrity guest chefs, celebrity winemakers/ proprietors, local chefs, artisans and local craft spirits/beers.

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e ot N e v Lo from Angela Moonan, Creator + Connector

Passion is contagious. When you have the privilege to be in the company of someone who’s fueling their passion, the energy and inspiration you feel lights up every one of your senses and touches you to your core. The Artists you’re meeting in this issue of Loving Our Food all have one important trait in common: Each of us has a burning need to create.

Angela, Chef Barry Honan, Brooke Gast, Chris Pranis at the St. Augustine Tourism Council Holiday Party

An unmistakable passion within us to create, to breathe life into an idea, has driven us all of our lives. Whether our art manifests through beautiful pastries and cakes, picking the perfect wine, through mentoring and teaching, or sharing a memorable story that inspires more beauty, it is because of a fire that burns inside of us. To live from your passion, from this fire, is to celebrate LOVE. Love for giving life to an idea, a dream, a pursuit, a profession. Love for presenting a beautiful plate or designing a lasting memory. Living from your passion generates rewards not only for you, but for all you have the power to touch.

Every Creator in this special issue shares how this passion lights their heart on fire. It invites you the reader to consider your own potential heart of fire. Living from passion is an intentional choice. Living from fire beyond the fear, light beyond the heat, joy beyond the disappointment, sweetness beyond the bitterness. They’re all intentional choices.

Chef Barry Honan's 'Fiyumi' (Winter Beauty) Dinner

Soak up the sweetness that lies in each creators’ story in our “Hearts of Fire” issue. Then, you’re invited to share your own Love Note and offer appreciation and gratitude to those in your life who fire you up, encourage you to shine your light more brightly, love more boldly, fuel your passion, and to live from here forward, with your own heart on fire.

Throughout this issue and here forward, you'll discover a heart-stamped rating for each restaurant or experience. This rating is a reflection of that venue's online reviews - your reviews. We think it's a lovely way to reflect on-the-spot how much love you have for the notable, fine food experiences you can discover throughout the Ancient City.

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McKenna and Angela, Nights of Lights Sonja with Leigh Cort at the Women's Food Alliance January Luncheon

Uptown Swinery Media Brunch

McKenna Moonan at Sunday Brunch, Mimosa flight, Sainte-George Restaurant

Angela and Sonja at Chef Barry Honan's 'Fiyumi' (Winter Beauty) Dinner

The Inaugural LOF issues getting ready for delivery

Sonja and Angela Uptown Swinery Media Brunch

We're just getting fired up!

Look for the Next "Women's" Issue of LOF

Coming April 2022

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issue number two / 2022

CONTENTS

Cover photo by Sonja Willets Featured from the Elkhouse Eatery

Crˋeme de la Cocoa

ifc

Festival & Events

1

Love Note

2

Contents

4

The Team

5

Simone's Wood-Fired Craft Kitchen

6

Sainte-George Restaurant

8

~ by Angela Moonan

Hangar One Bistro

10

Expressions from the Heart

12

That's Amore

15

In The Weeds

16

Lovely Wines for Pairing

18

Catch 27

20

The Great Connector

22

Southern Vibes Tasting Room & Wine Cellar

24

At the Heart of Art

26

Gypsy Cab Co.

28

Finding One’s Place

30

The New Normal

32

Some like it Hot!

34

Spring Issue Preview

36

Circle of Life

ibc

~ by Angela Moonan ~ by Sonja Willets

~ by Kelley Fitzsimonds ~ by Alayna Brewer

~ by Angela Moonan

~ by Angela Moonan

~ by Sonja Willets (in collaboration with Chef Joshua Smith) ~ by Stephen Hutson

~ by Darlene Christianson

LovingOurFood.com ~ 315.559.5530 @LOFGuide LovingOurFood.FL

coming soon

Loving Our Food @LovingOurFood 4 LovingOurFood.com

pg 15

pg 26

pg 34

“Be fearless in realizing what sets your heart on fire.”

Born and raised in a small town on the shores of Lake Ontario, I learned my affinity for being near or on the water would stay with me all my life," says Angela Moonan. "When I visited St. Augustine with my daughter (a student at Flagler College), I was hooked on it's natural beauty, its' music, its' history, and of course, it's food! Growing up in an Italian family, food represents celebration and connecting to our neighbors, churches, and community. The blessings abound here in our nation's oldest city. Loving Our Food. What a thrill! After twenty-five years of running my own marketing and media consultancy, to now help bring to life and celebrate the finest dining experiences in the city I've come to love and call Home, is truly such an honor and an incredible gift.

Sonja Willets, PR & Account Management Sonja@LovingOurFood.com Growing up in St. Augustine, Sonja has learned where to go for pretty much everything.

One thing she gets right every time, is the best place to enjoy a fabulous meal. With her family in the wine and food industry in Croatia, Sonja learned from a very young age how to prepare and appreciate all culinary delights. Certified in Hospitality Management, Sonja has the knowledge on how people deserve to be treated, and she excels in this department. The pairing with Angela and the LOF team is a dream come true, and those who know her agree.

John Chitwood, Art Director & Layout Production A native of Charleston, SC, John grew up steeped in the history, art and natural beauty of the Carolina Lowcountry. He received his degree from Ringling School of Art and Design in Sarasota, and has over 30 years of design and publication experience.

McKenna Moonan, Social Media, Photographer McKenna@LovingOurFood.com McKenna has a unique eye and loves being behind the camera as much as she does being in front of it. A senior at Flagler College majoring in both international studies and political science she's preparing to launch into her graduate work in digital communications.

Special Contributors n

Kelley Fitzsimonds, Bon Vivant pg 16

n

Alayna Brewer pg 18

n

Darlene Christianson pg 34

If you want to learn more about any of our contributors, please check out our website. LovingOurFood.com Look for the Next "Women's" Issue of LOF

Coming April 2022

Presenting our LOF inaugural issue - it's look and purpose... https://youtu.be/nzLtLp6RRfw 5 LovingOurFood.com

YOUR TEAM

Angela Moonan, Co-Creator Angela@LovingOurFood.com

SIMONE’S WOOD-FIRED CRAFT KITCHEN 185 Murabella Parkway St. Augustine, FL 32092 SimonesWoodFiredwgv.com

"The food was absolutely amazing and the service was on point"

Price Range $10 – $35 Free Parking Accepts Credit Cards On-Line Orders

MENU HIGHLIGHTS

FOOD Fusion Italian Mediterranean Vegetarian Vegan

Beef Tenderloin* With roasted garlic butter, parmesan truffle mashed potatoes & sautéed vegetables

SERVING Dinner Family Fare Lunch Pizza Sandwiches Seafood Soup & Salad Steaks Dietary Gluten-Free Dessert Local Ingredients

Wood Fired Pizzas and Entrées

HOURS Sunday ~ closed Monday ~ closed Tuesday 11am ~ 9pm Wednesday 11am ~ 9pm Thursday 11am ~ 9pm Friday 11am ~ 9pm Saturday 11am ~ 9pm

White Chocolate Bread Pudding Served with caramel sauce and whipped cream

Pan Seared Duck Breast* With a red currant and hard spice sauce & Balsamic reduction. Served with roasted garlic mashed potatoes & chef ’s vegetables

Chicken Marsala Fire roasted chicken, aged marsala wine, mushrooms served over our made fresh daily, house made linguine * Special Featured Menu Items.

AMENITIES Beer & Wine Bar Seating Children's Menu Corkage Happy Hour Delivery Internet Access Kid-Friendly Open Air Dining Wheelchair Accessible Takeout

WHAT’S SPECIAL ABOUT SIMONE'S Local Family Owned and Operated Culinary Institute of America Classically Trained Chef Neapolitan Pizza and Other Classic Italian Specialties Lunch and Dinner Specials Every Day

ATMOSPHERE Classy Contemporary Cozy Intimate Mid-Scale Relaxed Trendy Upscale Aim your phone camera on the QR code to check out their website 6 LovingOurFood.com

Simone and Kevin moved to the St. Augustine area in 2009 with their family, 2 daughters and one son, in tow. They opened The Press, a small 40 seat local Craft beer gastropub in October of 2015. In 2021 amid the pandemic, they opened Simone’s a small 80 seat Italian themed restaurant in the World Golf Village area which is inspired by returning to the roots of cooking in Naples, Italy. The restaurant features rustic yet contemporary décor with warm stained wood, and beautiful wood fired ovens used to prepare Neapolitan pizza, wood fired entrees, house made pasta, and other house made specialties. Kevin graduated the Culinary Institute in 1994 and Simone and Kevin have worked in the restaurant industry for over 50 years combined. Their children work in the restaurants in both front of house and administrative roles which makes this truly a family run venture.

The Boose’s welcome everyone to come and enjoy a memorable experience with them at Simone’s, Cheers!

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185 Murabella Parkway St. Augustine, FL 32092 SimonesWoodFiredwgv.com

SAINTE-GEORGE RESTAURANT 1 Saint George Street St. Augustine, FL 32084 904.429.9345 Sainte-George.com

Price Range $20 – $40 Takes Reservations Accepts Credit Cards On-Line Orders (limited items) FOOD French Fusion Multi Cuisine Vegetarian SERVING Breakfast Brunch Burgers Dinner Gourmet Lunch Seafood Soup & Salad Steaks Coffee / Espresso Dessert Local Ingredients HOURS Sunday 11am ~ 10pm Monday ~ closed Tuesday 5pm ~ 10pm Wednesday 11am ~ 10pm Thursday 11am ~ 10pm Friday 11am ~ 10pm Saturday 11am ~ 10pm

"The view is breath taking and the food is spectacular"

MENU HIGHLIGHTS Forbidden Togarashi Spiced Seared Tuna Japanese pepper spiced sushi grade tuna, avocado puree, forbidden black rice, zucchini ribbons, micro cilantro and ponzu sauce Lobster “Corn Dog” Deep fried cornmeal tempura battered, warm water lobster skewers, served with our guava datil ketchup and stone ground mustard 60 Day Wet Aged Filet Mignon 60 day wet-aged beef filet over savory Point Reyes blue cheese croissant bread pudding and house demi paired with grilled asparagus Bread Pudding House chocolate dried cherry bread pudding served with fresh berries, vanilla ice cream and mint Peach Melba Brown Butter Cake Warm brown butter cake topped with caramelized peaches, bourbon cinnamon whipped cream, homemade raspberry sauce and Marcona almond crumbles

AMENITIES Full Liquor Bar Beer & Wine Bar Seating Internet Access Ocean view Open Air Dining ATMOSPHERE Classy Contemporary Fine Intimate Premium Romantic Upscale

WHAT’S SPECIAL ABOUT SAINTE-GEORGE RESTAURANT European Influenced American Cuisine Views of the City Gates and Castillo de San Marcos Outdoor Dining Champagne Lounge

Aim your phone camera on the QR code to check out their website 8 LovingOurFood.com

Sainte-George is nothing short of spectacular!

Your first impression is “five star” as you enter their decadent new champagne lounge that harkens to the quintessential days of the roaring twenties, with an added modern twist. Offering exquisitely crafted dishes, Chef Jaime and his team blend the best of American and European cuisines for your enjoyment, set against a feast for the eyes. From the succulent wall to the view across the ancient harbor, every sense is lit up start to finish.

Their menu, combined with impeccable service and stunning views of the Castillo de San Marcos, all contribute to an unforgettable dining experience. An impeccably selected wine list and a cocktail impresario behind the polished upstairs bar, round out the delights.

Elegant at night, and more family-friendly during the day, Sainte-George Restaurant serves breakfast, lunch, and dinner and looks forward to welcoming you into their sophisticated yet comfortable world.

1 Saint George Street • St. Augustine, FL 32084 904.429.9345 • Sainte-George.com

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HANGAR ONE BISTRO Northeast Florida Regional Airport 4900 US 1 North St. Augustine, FL 32095 904.602.6003 HangerOneBistro.com

Price Range $15 – $45 Accepts Credit Cards Reservations through Open Table FOOD Mediterranean Polish Global SERVING Brunch Burgers Dinner Gourmet Lunch Seafood Steaks Dessert HOURS Sunday ~ 11.30am ~ 3pm Monday ~ closed Tuesday ~ closed Wednesday 11.30am ~ 3pm 5pm ~ 9pm Thursday 11.30am ~ 3pm 5pm ~ 9pm Friday 11.30am ~ 3pm 5pm ~ 9pm Saturday 11.30am ~ 3pm 5pm ~ 9pm

"Wonderful place for foodies who also enjoy ambiance"

MENU HIGHLIGHTS Jumbo Lump Crab Cakes 3oz pan seared jumbo lump crab cakes, house-made caper tarter lemon sauce Hangar One Jet Burger 8oz burger brioche bun, cheddar cheese, bacon, mixed greens, tomato, red onion, roasted garlic aioli Veal Mushroom Schnitzel Veal Milanese, cremini mushroom demi, served over pasta of the day 14oz Ribeye Kitchen cut ribeye, confit fingerling potatoes, grilled asparagus, red wine reduction demi-glace Espresso Martini Apple Pie Martini

AMENITIES Beer & Wine Bar Seating Full Bar Live Entertainment

WHAT’S SPECIAL ABOUT HANGAR ONE

ATMOSPHERE Casual Classy Family Intimate Trendy Upscale

Drink Specials

Great Views of the Airport Runway Daily Specials

Aim your phone camera on the QR code to check out their website 10 LovingOurFood.com

When we developed our concept for Hangar One Bistro, with its unique location at the runways and taxiways of Northeast Florida Regional Airport and its stunning views of the Matanzas Inlet and sunsets, we wanted to incorporate all these impressions in our food and drink creations.

We combined the finest American cuisine with the flavorful, bold fireworks of spices and ingredients from our families’ kitchens in South America, Germany, France and the Middle East.

Start your culinary journey at Hangar One Bistro. Take a seat, wind down, enjoy the amazing views while tasting our food creations and fine selection of wine, beers and crafted cocktails.

Northeast Florida Regional Airport ~ 4900 US 1 North • St. Augustine, FL 32095 904.602.6003 • HangerOneBistro.com 11 LovingOurFood.com

Expressions from the Heart

by Angela Moonan

The unfolding journey of Kyle Forson: Chef, Forager, Teacher

F

ood is a medium for beautiful expression, allowing the artist to both give and receive. Because of that, it has the power to change lives. It takes a teacher to understand that. At the First Coast Technical College (FCTC) of St. Augustine, Kyle Forson is making a difference. He’s guiding aspiring chefs, restauranteurs, re-inventors, and creators alike to express their passion for food, for connection, for creating. This young, yet wise and accomplished chef in his own right, knows what his students know: That Kyle Forson’s in the exact place he is meant to be.

Beginnings

When Kyle was ten years old he started cooking up his earliest memories of being in the kitchen. His grandmother lived on the same block. An afternoon snack with Grandma was a journey into the pantry, the garden, and his imagination. For a ten year old, learning that last night’s Rice-A-Roni could become fried rice, and biscuits were like playdough on the counter, could be life altering. It was.

Kyle’s grandmother won his unconditional trust and attention and the journey into the world of food and all that it could create, began.

Mentoring is second nature to Kyle. A graduate of St. Augustine High School, he started as a dishwasher at The Bunnery and

Chef Kyle Forson

Bakery Cafe. As a wide-eyed 15 year old he saw and learned, and still remembers today. He started assisting the cooks by cracking eggs and making pancake batter, and eventually making cinnamon rolls from scratch. Kyle was building his foundation as a line cook. These may seem like small accomplishments, but the lessons he learned about hard work would help him excel. While attending college he

ABOVE: Kyle demonstrating one of the many techniques students learn at FCTC Images provided by FCTC. 12 LovingOurFood.com

began working at The Tasting Room in downtown St. Augustine.

This was Kyle‘s first experience in fine dining; and at 20 years old it became clear to him what his next chapter would be. The food was delicious and beautiful, the ingredients were exotic, and the other cooks were knowledgeable and intense. He couldn’t get enough. They referenced techniques, ingredients, famous chefs and restaurants. Kyle was not intimidated, but was jealous and eager to learn. It was at this time, and working with the chefs, that he decided he wanted to do this for a living. He wanted to know everything they knew. He began spending most of his wages buying cookbooks from famous chefs such as Thomas Keller and Alice Waters. He started collecting knives and tools, and building his physical toolbox to match his mental arsenal.

He held every position in the back of house of The Tasting Room except Executive Chef. “I was Sous Chef for my final year before helping our sister restaurant open a bakery,” says Kyle.

“I wanted to challenge myself to see if I could make it to that level.

I applied for a position with the Thomas Keller restaurant group.

For me Thomas Keller was the pinnacle of my gastronomic mount Rushmore. I would send my résumé once a week with a new cover letter until three months later I finally received the phone call that changed my life. I was invited to go to New York City on my own dime, work for free for two days, and compete with multiple other candidates for one line cook position. I thanked my lucky stars for the chance, took a hold of my own destiny in this industry, and never looked back.

I didn’t give up. This is one of the lessons we teach our students. You have to believe in yourself and you have to be committed to working diligently for what you want to achieve.”

Working as a Chef de Partie at Thomas Keller’s Bouchon Bakery in New York City doubled Kyle’s culinary knowledge in one year.

The standards were higher than he’d ever imagined they could be in a restaurant. “In one year I worked every station of the kitchen at Bouchon; and in my time I was the only non-sous chef to ever be allowed to expedite service in the kitchen.” When he decided to make a move to keep progressing his career, he landed at a restaurant owned by Chef Jean-Georges Vongerichten and was headed up by the incredible Chef Dan Kluger. The influential farm-to-table restaurant, ABC Kitchen. “Chef Dan taught me that fine dining can be fun and the culture can be that of a family. Upon winning a James Beard award, we became one of the busiest establishments in New York, serving or seeing capacity of around 450 guests every night. The lessons I learned here revolved around keeping high standards and integrity, while producing incredible amounts at an incredibly high volume. To watch this kitchen in service is still one of my favorite culinary memories.”

Move to Atlanta

When Kyle decided it was time to get closer to home, he moved from New York City to Atlanta, Georgia. After a long search he decided on The Spence. It was only a year old, and had been opened by Richard Blais, a Top Chef alum, but more importantly for Kyle, a Thomas Keller alum. “I would describe my time at The Spence as the defining experience of who I am as a chef.” After a time of taking up a chef position at a new restaurant for Porsche at the American headquarters, Kyle was able to secure the Executive Chef position at The Spence so he returned to cultivate his style of cooking and share it with everyone he could.

Into the Woods

“I have a twin sister that lives in Atlanta. It’s also where I ultimately met my wife Marianne. So, I’d say it all lined up for me and was the perfect move. But working in the restaurant business can be hard it’s Fridays and Saturdays which include late nights along with food costs and labor costs. It can be difficult trying to start a family. After careful thought and consideration, I decided to leave the kitchen. The journey took me deep into the woods. My wife and I started our own foraging business supplying chefs with wild mushrooms, ramps, carrots, edible flowers, clover greens, watercress. Kyle and his wife were very successful on multiple occasions finding the elusive morels, so rare of a find that it is something they are very proud of (and rightfully so). I’m a more ingredient-driven chef versus a technical chef, and more and more chefs are wanting to shift towards knowing what they are working with. Both chefs and consumers are so much more aware and focused on where things come from. The art of foraging completely fed my curiosity and my desire to get back to the purity of it all. Going deep into the woods for me was a vital part of my own personal journey.”

Kyle, wife Marianne and son Han

Coming Full Circle

The same priorities that took Kyle out of the kitchen in Atlanta brought him full circle back to St. Augustine. Kyle’s father Tim is the superintendent of schools for Saint Johns County. His mother Janice, a kindergarten teacher for thirty years. When his parents needed him closer to home, he did it without question. “They have supported me every step of my journey. When you’re a line cook in New York City your pockets are not filled with money. It’s a hard life. They were there for me and helped support my dream of becoming a world-class chef.”

“I guess teaching runs in my blood. I’ve always been eager to learn but over the past several years have really been eager to help others learn. I coach soccer at St. Augustine High School and I love my work at FCTC.” Family, humility, supporting his community, fostering relationships, mentoring… these are the tenets that Kyle lives his life by. To Kyle, giving back is really important. This past Thanksgiving, the school and students prepared and packaged meals that fed over 1,000 people. The effort had such a positive response they hope to make this an annual tradition. “I learned most of these lessons from my parents and I am incredibly grateful for all they’ve done for me.”

Invaluable Skills

The lessons that Kyle has learned along his journey are invaluable today as talent in the culinary world is more sought after than ever.

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more >

Dramatic impact has occurred in the industry as a result of the pandemic and pressure continues to affect daily operations as well as the labor force. The students at FCTC come from an incredible array of places and backgrounds. Some hail from St. Johns County, Flagler County, Duval and Putnam. Many of the graduates go on to travel to New York, Chicago, even as far as France. Students range in age from 17 to mid-50s. Students have a unique perspective and motivation.

They want to learn. They want to better themselves. They want to make a contribution that means something. At least that’s what is discovered with the students Kyle has the privilege to teach. There are veterans in the culinary program as well. In fact, students even have a new and improved veteran’s lounge to relax in at the student center.

Some students come to learn how to cook fine meals for their family, some aspire to open their own restaurant or to work for some of the finest restaurants in the world. Instructor, and mentor to Kyle when he was a student, Anthony Lowman, has been an instructor at FCTC for 33 years.

In Good Company

Like Kyle, Anthony has experienced first-hand the ebb and flow of student enrollment in the culinary program. Both work side-by-side now, re-building the culinary enrollment at FCTC. “Anthony and I

Students grow many of the items they use in class

arts and technical fields as early as middle school. On average we’re receiving a hundred emails a week from restaurants seeking talent. We have job placement specialists on staff. We place talent in internships at Caps On The Water, Michael’s, Llama and many other premiere restaurants in the area. We partner with local restaurant owners here in St. Augustine but we also place in New York, Chicago, Atlanta,

“Everything I ever wanted, that I didn’t get as a working chef, I’ve gotten from teaching.” - Kyle Forson complement each other’s teaching styles well and I’m honored to work beside him and be a part of fostering this legacy. The work we do at FCTC can create impact in peoples’ lives and around the world, from right here in St. Augustine. In his fourth year of teaching, Kyle helps oversee and guide the culinary path for nearly 50 students. While that is still half the class-size that Kyle himself graduated from, it’s a major improvement from where it’s been. “I was part of a really cool class when I went here,” says Kyle. “Barry Honan, Matt Wrann, Chip Richards… we all went through the program at the same time. From kitchens at Le Bernardin to Wicked Tuna, many of my esteemed colleagues have worked to become world class chefs at places deemed ‘culinary meccas.’

They all began honing their talents right here at FCTC.”

Dreams in the Kitchen, Dollars on the Street

Whether there are dreams of having a food truck, a catering business, a pastry and dessert shop, creating a food delivery business, or being a Michelin star chef… these are the dreams that both Kyle and Anthony help to cultivate. The certification is for one year, 10 months. There are 4 (10) week courses and tuition is just under $7,000. When you compare that to $40,000 for Johnson & Wales, or CIA (the Culinary Institute of America) for example, it’s a no-brainer. There’s financial aid available. For veterans, full financial aid, which is wonderful. Kyle says the biggest challenge is perception. There are some who believe technical college is lesser than a four-year college. But that perception is shifting. A career and technical education today is absolutely vital.

“We are really working to get our numbers up to speed for what the industry needs right now. We work with area high schools and the career academies. We begin fostering an interest in the culinary

areas across California. Today, the sky is truly the limit for our students.

And we’re gaining momentum, numbers are growing. It’s wonderful!”

Expressing Appreciation

It’s clear as Kyle shares his story, you hear expressions of appreciation and passion. Clearly, like Kyle, each student of his comes with a different story, something different to express. Each is an expression of their heart. This same heart, this work and devotion from both Kyle and Anthony, is helping connect more students with their passion.

“I’m happy I’m in the place I’m meant to be. I have everything I ever wanted from teaching, that I didn’t get as a working chef,” says Kyle.

“The opportunity to teach culinary arts where I began my education, and to be a positive influence on the community that provided so much for me, is one that I take on with pride and vigor. I am energized by teaching and expressing what I love so much as a chef. I get to do that without the grueling schedule and overshadowing business responsibilities. I hope I can pay forward even a small percentage of what I’ve been given on my personal and professional journey.”

Heart of Fire

There is a time for giving and a time for receiving. A natural dance of life. Expressing and creating the best, evolving version of ourselves, is all that we can ask, and offer. Kyle Forson is a father, husband, son, coach, chef and above all, teacher. His journey as a child, an eager teenager, deep in the woods, inside and outside of the kitchen or classroom, are all a testament to a worthwhile journey in balancing both. His is a true heart of fire. n

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by Sonja Willets

Local, authentic Italian flavors that save you a 13 hour plane ride!

H

aving traveled to Italy a few times in my life I’ve experienced what many would refer to as “the real thing.” One of my recent experiences at Amici Italian Restaurant convinced me that a 13 hour plane ride isn’t always necessary to experience authentic Italian. With this said, Jennifer and Freddy Underhill have created a culture known to locals as the “Food Mafia” by infusing their vision and indigenous ingredients into the classic Italian cuisine.

Chef Joseph masterfully explained each item to us so that no detail would go unnoticed. We started with one of their perennial appetizers, the Antipasto. Unlike most antipasti in American bistros/delis, they treat the dish with a seasonal welcome. It changes daily, sometimes even hourly to ensure only the best items make the plate. The charcuterie included; Soppresata, prosciutto, and locally made Datil Summer Sausage (this sausage alone deserves its own write up). Oh, and then the cheeses; Gorgonzola dolce topped with Florida orange supremes, Brie paired generously with their citrus Datil honey, and their house made whipped ricotta, accompanied with Freddy’s strawberry Datil jam. Cured vegetables and seasonal fruit completed the offering along with homemade bread grilled with cold pressed olive oil. Is your mouth watering yet? Pairing this beautiful bounty with good dry Italian wine, it could be a meal in itself.

Next we tried the Pancetta Candita (aka thick, hand-cut candied bacon), truly amazing! The idea for this came from Freddy and his wife Jenn, but the exact execution took months to perfect. A sweet

and spicy sauce lacquers the hearty medallions of pork belly. It is served with grilled pineapple and a trio of dipping sauces; smoked tomato agrodolce, garlic herb crema, and their signature citrus Datil honey. Sounds amazing, right?

Now, let’s discuss this creative take. The Italian “Nachos” are a nod to many of the small plates they often feature. The corners of the dish are a play on their avocado and burrata caprese salad, while the heart of the plate features blackened scallops, fried cherry peppers, more candied bacon (oh yes!) and heirloom tomatoes lightly dressed with truffle balsamic and Maldon flake salt. All of this is atop a bed of deep fried house pasta chips. Did you catch that last part? Who thinks to deep fry lasagna noodles into crispy yummy chips? That would be the Food Mafia.

Lastly, and let me say I crave this often, the eggplant rollatini. This entree is even one of the Chef ’s favorites. It’s a carryover from the previous owners’ menu and tweaked a bit to reflect Freddy's vision. Long, shaved leaves of eggplant are dipped in a savory cake batter and fried. They’re then rolled and stuffed with their fresh herb-whipped ricotta, coated in a hand-crushed marinara, finished with a mozzarella melt. Dreamy!

Did you enjoy this tour d’amore with me? Mangia, Mangia! I can hear ‘ole Dino crooning the song in my head as I take another… and another delectable, authentic, Italian bite. All from the comfort of Amici’s patio in the beautiful and historic, St. Augustine. n

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In this edition of In the Weeds we are featuring Leah Henry, of Dog Rose Brewing Company. Located at 77 Bridge Street in the historic Lincolnville neighborhood. I remember this property as Michelle Roux’s Absolute Americana Museum, and for a bar nerd like myself it was a cool spot. It contained all the Absolute Vodka advertising through the ages.

This should give you an idea of the collection that was on display, and my attraction to the place. Fast forward a few years, and now we have Dog Rose Brewing Company with head brewer and owner, Doug Murr. Doug, formerly from A1A Ale Works, now operates his own brewery, and a very cool one at that! You’ll find Jam band concert posters framed on the wall and that same style music playing over the house speakers. Pair this with darts and shuffleboard games for patrons to partake and some of the best locally crafted beer on tap. You can understand why this spot is a favorite amongst locals and tourists alike. Fresh flavorful food offerings from the Funkadelic food truck, permanently on site, and our featured bartender Leah behind the bar, it doesn't get much better! We got the chance to catch up with Leah, here is our chat.

LOF What is your hangover cure?

Leah I don’t drink like I used to, but if needed it would have to be water/multivitamins and Georgie’s Diner!

LOF Coffee or tea?

Leah Most certainly coffee. The stronger the better!

LOF Favorite spots in town?

Leah- We have a plethora of great places to dine and drink.

I can’t keep saying Dog Rose, right? I prefer to enjoy music when I’m out so Stogies, Sarbez, and are my easy picks for something relaxed, come as you are and with music.

I also enjoy Casa Maya, Catch 27, Odd Birds, and Meehans.

LOF Hard question on deck; six only in Saint Augustine, definitive food, and beverage day.

Leah There is no way to cram it all in one day…Morning starts off at Blue Hen for breakfast and pint glass mimosas, head to Ice plant for a limoncello. Go to Bog to have a flight of beer and a taco at Tacos My Blessing, on to Dog Rose for a Roadside IPA and some Brussels sprouts from the Funkadelic Food Truck, Odd Birds

LOF How did you get started in the hospitality industry?

Leah I worked in healthcare for most of my adult life and needed a break as a mental reset. I was craving more interactions with a variety of people and wanted to see joy on their faces instead of continuous bad news. I started at a local beer bar with a friend and became intrigued with the different varieties of beer that I never experienced before. I went from a Miller Lite girl to seeking out Trappist and Hefeweizens. About one year in at this mostly bottle beer bar, a new brewery (Dog Rose) just opened, and I knew that I wanted to be a part of it. I was interested in not only being a part of something new, but also wanted to find my place in the industry doing something that I was starting to really love.

I wasn’t looking to serve food, or to make craft cocktails, I wanted to find a professional culture around beer. Now four years later, the so called “break” I had from the healthcare industry became a permanent one. I love what I do now and have never dreaded coming to work like I did when I was in corporate healthcare.

LOF What is your go to drink order?

Leah Definitely depends on the setting. IPA’s are my first choice, but I’d have to say you actually turned me on to cucumber gimlets for something refreshing and bright.

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for a Fernet. End the day with dinner at the llama Restaurant with food paired wine. Dessert at Amici’s Italian Restaurant with a coffee!

LOF What ingredients or spirits are you really excited about?

Leah Working at a brewery and being immersed in what makes a fine beer, I would have to say the ever changing and growing hop varieties. I also have been into gins lately. My first experience with it was a cheap, embarrassingly noxious one and I never gave it a change until recently. Currently, Hendricks is my favorite brand.

LOF Who do you look up to in the industry?

Leah I find my inspiration from the women in the brewery setting. The original makers of beer were women that began thousands of years ago. Politics, religion and economics during the late 18th century pushed out of the craft. But now progress is being made to change the stereotypical “breweries are for men with beards” to include women in the manufacturing and ownership of breweries as it once was.

More on the subject Organizations like the Pink Boots Society, is pushing to help women in the brewing industry through education and networking opportunities. 7.5 percent of brewers are women. Only 2 percent are 100% female owned. The segment that employs the most women is the brewery service staff (54 percent). I need to mention Doug Murr for sure. He is my boss. Doug started with little knowledge of the craft 20 plus years ago. Now owning his own place, it was all due to hard work, persistence and taking great leaps. He is respected in many circles as a beer wizard and great businessman this is very inspiring. I also look up to many of the professional bartenders in town. The ones that get hammered in busy tourism days but you can spot them as soon as you enter the establishment…You know the ones…they are staples of the business and you can feel the love for the craft/ hospitality from the door.

looking for what you can do for them, it’s how you make them feel about themselves. They want to be treated important. THAT’S your job.

Second, Know your products. There is nothing worse than being asked a question about what you offer and answering, “I’m not sure”. Read up on what the products are and what makes them special. If you only have a limited menu know what people are looking for by asking questions. One of my favorite parts of my job is getting a self-proclaimed “non beer drinker” or a “I only drink watery fizzy beers” to love stouts and sours simply from listening to what they love in other drinks and matching the similar qualities of a beer that they never would have thought to try.

Lastly, Invest in your body.

Standing and working behind a bar can be taxing on your body. Get good shoes, stretch/ yoga, get good sleep, eat right. Also, save the heavy drinking for after your shiftit’s a profession not a lifestyle.

You are representing your establishment and its reputation LOF What do you do for fun here in town? Day off vibes, work hard, play hard what makes it all worth it?

Leah Kayaking and finding secluded places near Matanzas Inlet to day camp. I love being outdoors as a way to unplug from busy shifts and people.

I’m outgoing at work but love my alone time when I’m off.

Enjoying off time with my boyfriend and stepson, is the best days spent. We go hiking, baseball games and spring hopping.

Leah wanted to share one of her favorite seasonal pours with our readers, it is the Lions Head Honey Sour, featured exclusively in the Tap Room of Dog Rose Brewing Company, a kettle sour with pre and post fermentation additions of local orange blossom honey 5.2% ABV and 12 IBU. n

LOF Stranded on a desert island, three bottles if you could pick them?

Cheers!

Leah Sierra Nevada Pale, Samuel Smith's Organic Chocolate Stout, Woodford Reserve Bourbon.

Kelley Fitzsimonds

LOF Any advice that you would offer for aspiring new bartenders looking to break into the industry?

Leah This answer has three parts, equally important. First, hospitality is everything. People come to bars and restaurants for the experience, they can get beverages anywhere. They aren’t 17 LovingOurFood.com

by Alayna Brewer

Alayna Brewer is an Advanced Sommelier and owner of Southern Vibes Tasting Room and Wine Cellar

H

ave you ever gone into a restaurant, looked at the wine menu, followed the recommendation of the server and thought, “Wow, that was a great wine!” Then you go into your local retailer and walk up and down the aisles looking for that bottle or something similar and feel overwhelmed? There are so many options and not always someone around to lend a helping hand. Here are a few recommendations for the next time you’re looking for an amazing wine that is budget friendly…

Juggernaut Cabernet from the Napa Region of California is a great wine for the price. It can be found at many local retailers and won’t break the bank. This wine quickly became a favorite at Southern Vibes and is one we try to keep in inventory. It is a big, intense Cabernet that will satisfy even those very sophisticated palates. It’s easy to drink and the rich fruit flavors do not disappoint. The Juggernaut Cabernet pairs perfectly with bold, red meats or your favorite charcuterie.

The Juggernaut Cabernet pairs perfectly with bold, red meats or your favorite charcuterie.

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Another favorite Red is The Badgerhound Zinfandel from Ammunition Wines. This wine has a fun label which pays homage to Zinfandel’s Italian and American Roots. Coming from Sonoma County, California, this wine demonstrates all the things we love from Zinfandel. At over 15% alcohol by volume, The Badgerhound packs a punch, but do not be fooled. The intense, dark fruit favors followed by the vanilla bean and spice imparted from the French Oak, give this budget-friendly Zinfandel all the qualities that its’ pricier counterparts boast. Pair this wine with any of your favorite BBQ.

Pair The Badgerhound Zinfandel with any of your favorite BBQ.

For our white wine friends, let’s explore wine from South Africa.

The Essay White is a great white wine blend that is Viognier, Chenin Blanc and Roussanne. It has the crispness and acidity that you love from Sauvignon Blanc but has the fruit flavors of Chenin Blanc. The aromatics from the Viognier and the fruity yet mineral components from the Chenin Blanc have made this wine a favorite among our white wine drinking friends. It’s another wine that’s easy to drink and it's perfect for the Florida weather.

Enjoy this wine with sushi, oysters, curry and any summer salad.

Enjoy The Essay White with sushi, oysters, curry and any summer salad.

Shopping for budget-friendly wine can be intimidating. There’s nothing worse than opening a bottle of wine and discovering you really don’t like it. Don’t be discouraged, there are really great wines that won’t break the bank! With the help of your local wine shops and sommelier staff, they can assist you in finding the perfect selection for your occasion. n

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CATCH 27 40 Charlotte St, St. Augustine, FL 32084 904.217.3542 CatchTwentySeven.com

Price Range $14 – $30 Accepts Credit Cards Reservations Online FOOD Reimagined Southern Cuisine Seafood

"Can't wait to return. It was our favorite meal during our stay"

MENU HIGHLIGHTS Minorcan Seafood Chowder A spicy clam, fish and bacon red chowder. Served with croutons Grits & Shrimp White cheddar and bacon grit cakes with braised collards, 5 pepper relish and sherry cream sauce

SERVING Seafood Vegetarian friendly Pork Chicken Pasta Southern Fare

Blackened Pasta with Local Fish Orzo pasta, cherry tomatoes, Tuscan kale and parmesan in a kale pesto cream sauce

HOURS Sunday ~ 11.30am ~ 9pm Monday 5pm ~ 9pm Tuesday 5pm ~ 9pm Wednesday 5pm ~ 9pm Thursday 5pm ~ 9pm Friday 5pm ~ 9pm Saturday 11.30am ~ 9pm

AMENITIES Historical location Full bar Open air seating

Deviled Egg BLT with Southern Fried Oyster Crispy corn fried oysters, house made tomato-bacon jam and local micro greens

ATMOSPHERE Casual Family Friendly

WHAT’S SPECIAL ABOUT CATCH 27 Freshest Ingredients Downtown Historical Location Featured in Southern Living and Travel and Leisure Magazine

Aim your phone camera on the QR code to check out their website 20 LovingOurFood.com

Catch 27 stands in the heart of historic St. Augustine, Florida. We believe in preparing and serving fresh, locally caught seafood from the nation's 27th State.

Executive Chef Joshua Smith orchestrates inspirations that delight the palate and celebrate all that is wonderful about Saint Augustine.

Everything is created from scratch with seasonal ingredients and local produce. Our Fish, Shrimp, and Clams are caught in Florida waters, delivered fresh every day. The selection varies from Snapper to Sheepshead, Mahi Mahi to Triggerfish, and Flounder to Black Drum. Sea folk and Landlubbers will all find something they'll enjoy.

40 Charlotte St, • St. Augustine, FL 32084

~

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904.217.3542 • CatchTwentySeven.com

The Great

Connector

The life-changing work of Epic-Cure and their Sustain U program TM

T

by Angela Moonan, photography provided by Epic-Cure & Chef Barry Honan

here’s one thing about middle school that we know for sure. It’s not an easy age.

When you put that against the backdrop of a pandemic well, it’s downright daunting.

But over at the Boys & Girls Club and Woodlawn Terrace Apartments in West Saint Augustine, there’s joy and learning.

Middle schoolers are cooking up some fun and firing up their cooking skills along with their confidence through a program from Epic-Cure called “Sustain U.” Sunny Mulford is the Executive Director of Epic-Cure, a nonprofit organization that’s a distribution system and a driving force in the community. Feeding nearly 1,800 families across three counties weekly, families are able to put food on their table because of the work that Epic-Cure and over 1,000 volunteers are devoted to.

Wasted

Thirty to forty percent of all of the food supply in the US goes to waste each year. One in six people don’t have any food to eat. Epic-Cure is being that connector. Food that would otherwise go to waste is being rescued from as far away as Orlando to right here in the St. Augustine area. Food is rescued from retail stores, wholesale outlets, and farms. “One evening over dinner with friends in September of 2018, I was talking about my daughter who has a Master’s in Sustainability. The documentary Wasted! The Story of Food Waste came up. A couple of weeks later I was on an airplane to visit my daughter and that documentary was being shown. It shared the story of how much food is wasted and how many people go hungry every day.” So, serendipity stepped in. “Epic-Cure did its first food

distribution in May of 2019. That first year we rescued and distributed 350,000 pounds of food. Thanks to our invaluable partnership with the local chapter of Feeding America, today we’re rescuing and distributing 350,000 pounds of food a month!”

Access is the Key

Epic-Cure does 16 distributions each week, but only 1 out of each of their warehouses. “Some people don’t have driver’s licenses, vehicles or money for gas. They may only have a bicycle. We strive to be accessible for everyone.

We have to get the food to them.

So we load our trucks with tents, tables and food and take them to different areas and make sure that access happens where it’s needed most. We have a zero threshold which means if you show up, you get food. There’s no requirement to show identification, no hoops to jump through. If you’re here, we provide free groceries to you.”

Success for Epic-Cure in 2022 would be growing their food distribution capabilities through their new, much larger warehouse in Palatka. Once it passes final inspection soon, it will allow them to double their food distribution to nearly 600,000 pounds a month this year. “Seventy-five percent of what we get in needs cold storage, and if you can’t store it properly, you can’t take it. You have to have massive coolers and freezers, tremendous infrastructure. We’ve built that infrastructure and are looking forward to using it to its full potential.”

Their goal is not only to increase their food distribution reach to over 4,000 families across St. John’s, Putnam, and Duval counties each week… But also to other food agencies including food pantries and soup

“How wonderful it is that nobody needs to wait a single moment before starting to improve the world.”

- Anne Frank

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Meet Epic-Cure’s Board Members, from left to right: Charity Hill Roberts, Wendy Lantz , Sunny Mulford, Ken Mulford, Hanna Layton, and Michele Evonne Anderson

kitchens. They want to supply them with the resources they need to reach their maximum potential serving people experiencing need and then use zip codes data collection to understand where gaps in food availability occur, what the poverty and population ratios are in those areas and reach those through added mobile food distributions. Growth also looks like increasing student enrollment in their cooking program for middle-schoolers called Sustain U.

Growing Hearts, Growing Minds, Growing Bodies Students in ‘Sustain U’ range in age from 12 to 15 years old. “We are a 100% volunteer organization so the teachers who teach our cooking classes are senior citizens (or guest chefs) who were either home cooks or involved in restaurants through the years. These volunteers, who’ve all gone through background checks in order to teach here, have the patience of grandparents with these kids, it’s wonderful! We’d love to see our program grow to 50 students this year,” says Sunny.

This kind of enrollment growth will be a matter of staffing up. Sunny and her team work to have three teachers to every five students because they want a quality learning experience for each student. The students create a meal in class. Then when they go home they take that meal with them to feed their families. Epic-Cure gives them groceries, they give them the equipment if necessary. For example, if a student needs a waffle iron or a mixer to make something for their family, that’s what they get… and they get to keep it forever. The students are learning basic life skills, confidence, and building their resumes. They’re learning they could even carve out a career path for themselves to work with a local restaurant as they get older. Maybe they’ll have the skills to start right out in the kitchen. The kids get to learn about all types of food and vegetables and what good nutrition looks and tastes like.

Wow, they really like it!

“Recently we did some grilled, marinated artichokes with the kids and every one of them thought they’d hate it. They loved it! The thought of eating herb chicken cutlets with mustard sauce makes the kids’ faces grimace. Using dill and fresh mint, they think they could never possibly like it and then they taste it and they’re so excited! So, they’re learning so much about the possibilities of food and flavors. Success for us is when those students get older and they walk into a grocery store they know what to do with everything in that store. They know how to use the produce that is in season to save money and really maximize food for themselves and their families.

Sunny shared a recent quote from a young student who said “I love learning to cook! If someone gets sick and my family I can help take care of them the way they take care of me!” “That’s what this really is about for the students, '' says Sunny.

“They’re so proud to take home what they’ve made. It gives them such a sense of accomplishment to contribute directly to their family at what is otherwise a difficult age to feel like you’re able to contribute to your family. That’s really where the magic lies.”

If you’d like to get involved with Epic-Cure, to either donate or volunteer, please visit Epic-Cure.org and be sure you’re ready to cook up some magic!

Chef Barry Honan, who’s own story was featured in our Inaugural issue of Loving Our Food, is a guest chef

instructor with Epic-Czure. “It’s an honor to collaborate with

Epic-Cure. Sustain U teaches students an essential life skill. It’s a gateway to understanding food, traditions, and therefore world cultures.” n Learn more about this amazing program and how you can get involved at Epic-Cure.org

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SOUTHERN VIBES TASTING ROOM & WINE CELLAR 105 Murabella Parkway St. Augustine, FL 32092 904.814.8217 SouthernVibesWine.com

"Food and wine were fantastic! Staff was great for recommendations and wine pairings... We will be repeat customers for sure"

Price Range $10 – $25 Accepts Credit Cards Free Parking Walk ins welcome

MENU HIGHLIGHTS

FOOD Globally Inspired Tapas

Royal Cheeseboard Classico Seasonal fruit paired with cured meats and chef's cheese selection

SERVING Revolving Wine Selection Dinner Lunch Dessert

Insalata Caprese Fresh mozzarella and roma tomatoes with basil and balsamic

Salmon Rolls Smoked salmon rolled with boursin cream cheese and topped with capers Cheeseboards & Wine Flights Served on wine barrel planks

HOURS

Sunday ~ closed Monday ~ closed Tuesday 2pm ~ 10pm Wednesday 2pm ~ 10pm Thursday 2pm ~ 10pm Friday 12pm ~ 10pm Saturday 12pm ~ 10pm

AMENITIES Beer & Wine Bar Seating Internet Access Live Entertainment Live Music Takeout ATMOSPHERE Casual Cozy Relaxed

WHAT’S SPECIAL ABOUT SOUTHERN VIBES Advanced Level Sommelier Consultation Available Wine Pairing Dinners with Local Chefs Boutique & Small Production Wines Requests Accepted for Hard to Find Items House Made Desserts

Aim your phone camera on the QR code to check out their website 24 LovingOurFood.com

The idea that spawned Southern Vibes Wine was years in the making by two families inspired by the love of wine. Alayna and Jamie and their spouses knew they loved wine and they yearned to know more about the craft. Alayna was the first to start her formal education excelling to an advanced level sommelier in a few short years. Jamie followed behind, just recently completing his intermediate level sommelier certification. After trips to Santa Barbara County and Napa Valley in California, Niagara Peninsula in Canada, and Umqua and Applegate Valleys in Oregon Alayna and Jamie decided they wanted to know and do more. They wanted to bring that same passion and knowledge to their home, St Augustine. They decided the best way to share their experience would be to bring the feel of the tasting rooms in wine country to their area.

Tasting rooms are relaxed and comfortable places where anyone can enjoy a glass of wine, discuss their experiences, and take home their favorite bottles to share with their family. They create a comfortable and educational environment that has a touch of southern hospitality for the community.

Alayna has been known to favor wines from the Rhone Varietals, but she also loves a dry Riesling, and Jamie enjoys a decent Bordeaux blend. Southern Vibes Wine and Tasting Room offers you a small plate tasting experience with expertly trained staff. Come and enjoy a glass of wine in the relaxing atmosphere or take a bottle to go! Southern Vibes Wine and Tasting Room

105 Murabella Parkway • St. Augustine, FL 32092 904.814.8217 • SouthernVibesWine.com

Owner, Alayna Brewer and Chef Jason Klob

25 LovingOurFood.com

At the Heart of Art On the Sweeter Side of Life with Nils and Bailey Rowland, Owners and Creators of Crème de la Cocoa

S

Selecting the perfect wedding cake for your special day is exciting. So many choices, colors, flavors, styles. Now imagine creating over 500 wedding cakes a year! Add to that birthdays, anniversaries, baby showers, a retail and wholesale clientele, and you’re just beginning to scratch the sweet surface. Let’s introduce you to the depth of creativity, patience, collaboration, dedication and sincere hearts that go into each and every cake, cookie, pastry, for every single Crˋeme de la Cocoa customer.

Some of the Sweetest Rewards

Bailey and Nils Rowland have known each other since middle school. What started out as friendship turned into a partnership on all levels. Each of their strengths truly compliments the others. “We work really well together,” says Bailey. “Nils does his mastery in the kitchen and I run the front of the house.”

“She’s amazing at what she does and how organized she is,” says Nils. “She’s so great with customers and creating relationships.

Our brides love her.” Crˋeme de la Cocoa has many customers that do their birthday cakes, then graduation cake, then their wedding cake, then anniversary cake! “That’s the most rewarding part of the business to me,” says Bailey. The customers that we see in here time and time again who love what we do. Some we even see weekly. It’s meaningful and rewarding.”

Light Up Your Senses

When you walk into their bakery and retail shop on San Marco Avenue, everything is spotless and in its place. The shop is beautifully well lit, welcoming, and the perfect canvas for displaying Nils’ and his team’s creations. All of the gorgeous colors and smells light up your senses from the moment you step inside. Whether you select the Florida Native pastry or the Southern Belle Pecan Pie, each has its’ artful place amongst all the goodies to choose from. Bailey says “Over the years we’ve

found people really want to count on being able to pick out that favorite pastry of theirs every time they come in. On occasion we’ll have a special feature cookie or pastry, but we keep creating the items that have become people’s favorites.”

When Nils is asked what his favorite thing is to make, he really loves it all. But he does have a note of sentimentality towards lemon meringue pie. In fact, anything with meringue on top of it! “We don’t make a lot of them here says Nils, “but that’s my earliest memory of baking. My dad is English so he loves anything with lemon, lemon curd, lemon meringue pie.” “And my dad,” says Bailey “was instrumental in creating our ice cream. “He’s been a huge supporter of ours and a vital part of our growth,” Nils says. “He’s always finding equipment or has a new idea for us. Some of the equipment we haven’t even had the opportunity to use yet, but we will!”

Build it and They Will Come

You’ve heard the saying “Build it and they will come?” It’s certainly fitting for these innovative and hardworking young entrepreneurs. “I come from a family of entrepreneurs. Owning my own business was always something in the back of my head as an option. But when Nils brought me to this building where we are now, it was so huge I thought ‘how are we ever going to use all of the space?’ So it’s Nil’s vision that ultimately brought us here to San Marco. Now, we’re filling every nook and cranny of the place and figuring out what our next move will be. Perhaps even another location in the city we grew up in, Gainesville”, says Bailey.

Sweet Moves

When the couple acquired their building out on the edge of town people thought they were crazy. They said ‘you’ll never make it out there, you need to be downtown.’ “Everybody said that to us, says Nils. Customers have easy access. They can come in and out without any hassle, parking. If a mom wants to get some cookies or ice cream with her kids after school, she can just swing in with

by Angela Moonan, photography by Angela Moonan

them and it’s super easy. We’re really happy that we chose to come here. It’s all worked out really well. “Because we also thought at the time, what if ? What if something we can’t control happens? We could never have predicted that it would be a pandemic. But when it hit, we didn’t have the higher rents, we were insulated from a lot of that and we’ve b really been able to make it work here. We kept everybody working. We were lucky. we just encouraged our staff to keep going. We knew that if we could adapt that when we turned the corner on this thing there would be a floodgate of business and that’s exactly what happened. With Bailey’s innovative mind, she got us online. She figured out new systems for customers to be able to do curbside pickup. I could never have done that” says Nils. “I stay in the kitchen and keep making and baking and doing what I love. My wife’s amazing. She really is.”

The Sweeter Side of the Street

The art of a great pastry chef is rare. And it’s becoming more so every day in the industry. “The demand for what I do is incredibly high,” says Nils. “Really, the sky’s the limit.” When this wonderful pair is asked “What’s next?” While they may not know every single step right now, it’s clear they have intentions to continue their expansion and their impact. Bailey would like to see their shipping move to the next level with Crˋeme de la Cocoa boxes shipping Coast to Coast. “We’re working on the nuances of that right now. That, as well as added locations. We see all of that as part of our future,” says Bailey.

From the display of colorful macarons to the beautiful array of truffles, some even painted with gold, Bailey and Nils are unquestionably living the sweet life. What’s even more inspiring is how much sweetness and joy they’re creating in the lives of so many. When you think about 500 weddings alone, and the number of people that attend those weddings…

Tens of thousands of people are living a sweeter life because of the art and heart of Bailey and Nils, and all that is… Crˋeme de la Cocoa. n

299 San Marco Ave, St. Augustine, FL 32084 (904) 466-9499 • CremeDeLaCocoa.com

"The desserts will melt in your mouth and make you do a happy dance" 27 LovingOurFood.com

GYPSY CAB CO. 828 Anastasia Blvd St. Augustine, FL 32080 904.824.8244 GypsyCab.com

Price Range $10 – $30 Dine In or Take Out Accepts Credit Cards Free Parking FOOD Italian German Cajun Mediterranean Classical European Southern Oriental "Floribbean" Cuisine SERVING Urban Fare Family Fare Vegetarian Seafood Chicken Beef Pork Pasta Dessert

"The renovation looks awesome and the service and staff are top notch"

MENU HIGHLIGHTS Famous House Salad Fresh greens, kalamata olives, Swiss cheese, garbanzo beans, pepperoncini, hard boiled egg, house made croutons and the best salad dressing, our house Gypsy Chicken Baked breast of chicken filled with scampi butter and Swiss cheese, mushroom gravy.

Served with mashed potatoes and vegetables House Made Desserts Tiramisu, Peanut Butter Pie, & Key Lime Pie

AMENITIES Takeout

WHAT’S SPECIAL ABOUT GYPSY CAB CO.

ATMOSPHERE Casual Family Friendly

Friendly Atmosphere Artistic Decor Wonderful Desserts

HOURS Sunday 10:30am ~ 10pm Monday 11am ~ 10pm Tuesday ~ closed Wednesday 11am ~ 10pm Thursday 11am ~ 10pm Friday 11am ~ 10pm Saturday 10:30am ~ 10pm

Aim your phone camera on the QR code to check out their website 28 LovingOurFood.com

Cab Fare is back and better than ever!

The final touches to our update are in place and we are rolling with the one, the ONLY Urban Cuisine game in town.

It's a little of a lot… a blend of a lot of little influences. Our cab fare (daily menu) is prepared by a creative and innovative culinary team and "borrows" from Italian, German, Cajun, Mediterranean, classical European, Southern, Oriental, and "Floribbean" cuisines.

Gypsy Cab Company has a reputation for being a casual restaurant with exceptional food that offers a unique dining experience.

Located on Anastasia Island just over the Bridge of Lions. Hail yourself a ride over

and we'll see ya' soon!

828 Anastasia Blvd • St. Augustine, FL 32080 904.824.8244 • GypsyCab.com

29 LovingOurFood.com

Finding One’s Place

D

escribing the traits of a successful chef, talent, passion, intuition, tolerance for the profession, time management, patience, finding joy in collaborating with your team, are just a few that come to mind. Finding this magical combination is rare. Let us introduce you to the talented, passionate, intuitive, tolerant, patient, collaborative, Executive Chef for Catch 27, Josh Smith.

Focused and Determined

Josh knew at a young age what he was destined to do: Create food that was responsibly sourced, full of flavor and enjoyed by many. Focused and determined, he set out on his journey to achieve exactly that. His early years of inspiration and insight into the world of food was learned from his parents and grandparents in his home state of Illinois. He spent many hours in the kitchen of the familys’ local pizzeria, The Pizza House in Galesburg. During those years, Josh witnessed first-hand the importance of dedication and strong work ethic. He realized early on that he’d have to work hard and master the skills necessary to reach his goal. So while the warmth, history and salt air of St. Augustine appealed to Josh, he knew that in order for him to achieve his dreams in the world he aspired to be a part of, he would need to leave Florida in order to attend culinary school.

by Sonja Willets (in collaboration with Chef Joshua Smith) photographs provided by Catch 27

Leaving his kitchen staff at Cafe 11, Josh moved back to Illinois, spending the next two years learning from the best of the Midwest. In an effort to hone his craft, Chef sought out as much experience as possible through volunteering at local steakhouses, bakeries, catering services, festivals and competitions. After completing the Chef Apprenticeship through the American Culinary Federation (ACF) in 2006, Josh knew he wanted to return to the Ancient City.

Upon his return in 2007, Josh was able to work for Chef Michael McMillan at the innovative downtown restaurant, Opus 39. He had the opportunity to work alongside many local, well known chefs in their earlier years. After a brief two and a half years at Opus 39, staying local long-term didn’t seem to be in the cards. He found himself back in the Midwest, Chicago specifically, to continue his quest.

Finding His Way Back to St. Augustine

When a person knows where they belong they'll always find a way back. So in 2010, Josh was drawn back to the area he so loved and worked in various locations. The time came for him to make his mark. In 2013, in his first Executive Chef position, Josh played an integral role in developing a farm to table gastro bar, The Ice Plant. The building the restaurant is located in was an actual ice plant in downtown St. Augustine on Riberia Street. It dates back to 1905. Originally built to serve as a power plant; it was converted into an operating ice making facility in 1917. The restaurant was making quite an impression in the area between the extensive rehabilitation and renovation process to the specialty craft cocktails featuring, of course, the best quality ice. When taking the position, Josh knew the menu had to capture the “essence” of the historical building and the vision of the owners. In his efforts to do so, he crafted many long- lasting relationships with several farmers, fishmongers as well as artisans in his quest for the highest quality, sustainable food sources in the area.

With his experience, experimentation and at some moments, luck, he developed a menu that checked all the boxes.

Homemade Flan on top of a Peanut Brittle Crunch

Josh’s efforts did not go unnoticed. A buzz was being created, both locally and nationally, about this up-and-coming chef, in a fabulous renovated location. Soon, Gab Taraoulsy (2014 James Beard nominee and a Cooking Channel Director), came knocking.

Shortly after, The Ice Plant was the setting for an episode of “The Grill Iron.” Not too bad of a nod for his first executive role. Then, someone else knocked on Josh’s door. Successful entrepreneur and local restaurant owner, Stephen Hutson. Stephen’s restaurant, Catch 27, was already an established eatery focused on sourcing locally, and was on the cusp of expansion. They just needed the right person to take them to the next level. Chef took the leap and only looked forward, bringing along with him those forged relationships he’d established with local suppliers.

With this move, Josh delivered in a very big way. With his continued hard work and dedication to detail, Catch 27 was recognized with an impressive accolade as 2020’s “Best Seafood Restaurant in St. Augustine” (Folio Weekly magazine). Chef Josh has found his place as one of the Ancient City’s best known chefs and innovators of cuisine. It’s worth emphasizing that he’s also one of the most well-liked and highly respected chefs in the area. n

What does Joshua see for our city’s future?

“I believe the future will be prosperous for the city and while new restaurants will come to town with their own vision, I will keep my focus strong and continue to produce quality food for all to enjoy.”

Joshua Smith resides in St. Augustine, FL, with his younger brother Jason and his 17-year-old son Colin (both have worked in the kitchen at Catch 27). When he’s not at work Joshua enjoys skateboarding, biking, teaching culinary classes, participating in special events and making custom chocolates.

If you wish to follow Josh’s story check out his Instagram pages: 301Food and 301Chocolates 31 LovingOurFood.com

The New Normal

I

by Stephen Hutson, photographs provided by Catch 27

f you had told me that when Catch 27 opened 10 years ago that we would be hit by two hurricanes and a pandemic, I would have laughed and not believed you. Navigating these storms has taught me so much about my business and our community, I am very proud of what we all have accomplished in these difficult times.

In order to survive we have had to change. Our goal in making changes to the business was to maintain the quality of our product and experience, while improving staff wellbeing. We cut our operating hours by 30% and due to inflation we increased menu prices to maintain our margins. Everything we have done has been well received, which was very surprising. The ripple effects of the virus and supply chain issues have caused the cost of seafood to increase on average 75% throughout the past two years. Some prices have come back down, but the majority have stayed up and will most likely remain there. Unfortunately, we have had to remove certain items entirely from our menu due to scarcity, extremely high prices or both. This is the new normal. Our hope is that things will become more predictable again. Regardless of what comes our way, we will continue to do the next right thing as we plot our course through the coming months and years. n

Stephen Hutson Owner / Operator / Consultant Catch 27 Restaurant LLC The Hutson Group LLC Stephen is a 7th generation Floridian. He loves people, food, and Florida (the 27th State). For him, Catch 27 is all of those rolled into one. St. Augustine became his home in 2005 when he started attending school at Flagler College.

While going to school he worked at a local family owned restaurant, where he developed the skills and desire to turn a part time job into a lifelong career.

Meet Aubrey Asplen Alley! ~

F EAT U RED

ON

BACK

COVER

~

A social media Influencer at @aubrey.alley and author of the blog, Helloalley.com.

She launched her fashion and lifestyle blog in September of 2015 as a creative outlet where she could share her love for fashion, beauty, travel and the joy found in the small spaces of daily life. Hello Alley serves as a platform to give a little style inspiration, a boost of positivity and a trusted place to ask fashion/beauty/lifestyle related advice!

Aubrey is a true Florida girl - growing up locally she played high school lacrosse and competitive cheerleading and went on to play D1 college lacrosse and currently coaches Flagler College cheerleading.

Even though she loves the Florida lifestyle, she enjoys the excitement of exploring other places around the country and abroad.

Married to her college sweetheart, Justin, COO of Reliant Roofing. They have an adorable 3 year old named Jack and their golden retriever, Roscoe.

Aubrey’s desire is that Hello Alley will inspire others to feel confident in who they are and then to express that in their own individual style!

Be sure to check out our Valentines, Aubrey and Justin, on the back cover as they enjoy Sainte-George Restaurant!

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Some like it H Valentine’s Day is just around the corner.

t!

Romance is in the air! This is a special time to create new memories with your love.

Flowers are pretty, chocolates are sweet but let’s get a little spicy!

Our spicy quest begins with your special someone and a mouthwatering bowl of the award winning “Spicy Datil Fish Chowder”. Savor the ocean views at The Reef Restaurant, located at 4100 Coastal Hwy. This mouth-watering soup has a creamy red base with potatoes, carrots, and loaded with local seafood. With each spoonful the datil pepper works its magic bringing more and more tasty heat to your palate. The Reef Restaurant offers many dishes highlighting the datil pepper. I guarantee you will keep coming back for more.

If you love tuna, head downtown to The Floridian Restaurant, located at 72 Spanish Street. Enjoy their outdoor patio seating while devouring their “Datil Tuna Poke Bowl”. It is served with perfectly rare Datil-dusted Tuna, full of delectable flavors is finished off with miso aioli, ginger chermoula, shaved radishes, curried cashews for a wonderful crunch and a touch of microgreens. These dishes will promise to spice up your life, a perfect match!

A Date with the Famous Datil Pepper

St Augustine is the home to the fabulous and flavorful “Datil Pepper”. Although there are many stories as to the origin of this special pepper, St Augustine has embraced its uniqueness. This pepper offers the sweet fruity taste of a sweet pepper yet the engaging heat of a habanero. Each year St Augustine throws the Datil Pepper Festival and hosts a cook off.

Too Hot to Handle?

We have so many beautiful beaches to enjoy here in the St Augustine area. Why not order some take out and enjoy a romantic picnic on the beach. Head off the beaten path and stop by Taco My Blessing, a hidden gem of a food truck located behind BOG Brewery at 218 W King Street. This local favorite offers perfectly zesty and authentic tacos to eat onsite in the open air or takeout to do a picnic. Indulge in the sizzling deliciousness of the “Compechano Taco”. A fresh corn tortilla filled with a spice worthy mix of steak and chorizo, topped with chopped onions, fresh cilantro, homemade

Casa Reina Taqueria & Tequila, a new hot spot right on the bayfront at 1 Anderson Circle, offers one of the best views downtown on their rooftop terrace. When you bite into the “Jalapeños Rellenos” you’ll agree this dish has it all, crunch, juiciness and red-hot flavors! Nothing better than a crispy fried jalapeño filled with chihuahua queso, intense chorizo, crema, cotija and fresh cilantro. To keep the spice train going be sure to check out Casa Reina’s signature drink, the passionately spicy “Diablo Rosa.”

Sweet & Spicy

February can be a bit chilly, why not treat your special someone to a cup of luscious hot chocolate. If you find yourself downtown near Flagler College, stop into Claude’s Chocolates, 6 Granada St. They offer a high quality “homemade spicy hot chocolate mix”. This scrumptiously spicy blend has a hint of ancho and chipotle peppers giving it the perfect balance of sweet and spicy. A perfect end or beginning to a romantic day in the Ancient City.

Love is in the Air

Valentine’s Day is a special time to be present and enjoy time with your love. A time to refreshingly spice things up. We live in a community full of firey food adventures, too many to mention in this one article. Whether you love a lot of spice and heat or just prefer a pinch, enjoy exploring the many spicy options available to you and yours here in the “Hot and Spicy” St Augustine! n crema cooled off with some crispy radishes. Their fiery salsa includes three different dried chili peppers, and extra spicy serrano pepper.

If you like heat, the delicious, authentically Mexican salsa promises to knock your socks off! This yummy taco is perfectly paired with a hand-crafted beer from the BOG brewery next store.

XO, Darlene Christianson

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Did you know?

One of only 12 Master Lamas in the entire World chooses Saint Augustine as the place to be…

“From the peaks of Tibet to the shores of St. Augustine.”

Master Lama Rasaji has been teaching Lao Tzu’s regenerative health system of Tai‘ Chi gung for more than 50 years and chooses to call this area as ‘Home.’ Master Lama Rasaji is Co-Founder of THE CIRCLE OF LIFE. He brings to his organization

Introducing your Local Lama, Master Lama Rasaji

a wellness intuitive comprised of the Three Pillars of Wellness: Energy wellness, Nutritional wellness and Spiritual wellness. A journey of a thousand miles begins with a single step. Rasaji’s journey to the shores of Saint Augustine are intentional.

When the student is ready, the teacher appears.

To see more your local Lama FREE training, See Rasajis 45 Day Challenge

The Three Internal Fires fire in the forehead fire in the heart fire in navel

The best in town

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1 Saint George Street • St. Augustine, FL 32084 904.429.9345 • Sainte-George.com Visit our website, or Open Table for reservations.