First Coast.TV got a chance to meet Sebastian Sikora the man behind Dessert First Bistro. Its not only succulent out of this world desserts, but much more, much more.
Lightner Museum had its second Summer Mixology event featuring Manifest Distilling gin.
This program seeks to highlight the social trends of the Gilded Era, one of the more popular and iconic changes being the development of the cocktail, in this case related to gin, its history and evolution. Guests were able to sample specially-crafted gin cocktails, enjoyed food-pairings as well as learned a little about the dynamic changes that occurred during the first part of the twentieth century. Guests left encouraged to entertain in style in their own homes!
March 4th makes BOG’s one year since they opened for business. To celebrate they released their first ever barrel aged beer in 22oz bottles. This is a very small limited release and about 500 bottles available to the public (2 bottle limit per person).
First Coast.TV got a chance to meet Steve Kombucha at his laboratory where he makes some of the best Kombucha in town. The lines around his kiosk at the farmers market in St. Augustine a test to the quality of his brew. He was kind enough to sit with us and explain his madness behind his wonderful drink.
The Real Italian Piadina is here! First Coast.TV got a chance to speak to Luca Bonfante at Piadina to tell us what this delicious Piadinas are all about. Piadinas are handmade Italian flatbreads filled with imported meats and cheeses, vegetables, and other fresh ingredients. Now there are here, and we got to see and taste.
Ancient City Chefs ACF Chapter have met in fourteen different venues, were sponsored by multiple food brokers and distributors, sampled lots of interesting good food, were educated, and accomplished lots of networking and relationship building. Ancient City Chefs ACF Chapter attend monthly meetings, they have a great time with many positive takeaways. Their success is attributed to the many contributions from our Board of Directors. Ancient City Chefs ACF Chapter presented two $500 scholarships that were presented to the two deserving young culinarians. This last Tuesday they met again at the St Augustine Lighthouse to eat and talk shrimp.
Cone Heads Ice Cream on 570 A1A Beach Blvd, St Augustine will have a contest on Labor Day (9/5). First Coast.TV got a chance to get the rules of the contest, and a chance to get educated on ice cream by the owner Maggie Kostka.
The most delicious interview we have ever done.
Dish N Fish is a new culinary tourism event in the Vilano Beach Town Center. This event is a collaborative fundraising partnership with the Florida Restaurant and Lodging Association (FRLA) and Vilano Beach Main Street to raise awareness of the coastal community and area dining.
The event featured a Chef Competition among high school culinary students in a program called “ProStart.” Five teams from around the area competed under the tutelage of master chefs. The Dish of the Day featured Ceviche prepared in a variety of recipes. Ten additional restaurants had seafood and shrimp dishes available for purchase. Samples were offered. Area wine distributors and craft beer makers were offering tastings.
Also the air was full of music as musicians played live while the public strolled around the grounds and others sat under the tent.
Fresh Starts in Culinary Arts is a program developed by First Coast Technical College in cooperation with St. Augustine’s St. Francis House, a temporary home for members of the City’s hungry and homeless population. This four week program which began in August of 2013 is designed to provide residents of the St. Francis House with relevant training and certifications that will make them immediately employable in foodservice, the third fastest growing occupation in Florida. Enrolled students train in St. Francis House’s kitchen, through a mix of hands-on and classroom instruction, provided by FCTC Chef Instructor Ted Kowalski.
Each day, Fresh Starts students prepare and serve a gourmet lunch in St. Francis’s dining room. Students incorporate fresh herbs and vegetables picked from a local garden planted and nurtured under the guidance of FCTC’s Agri-Science program.
– See more at: http://fctc.edu/news/first-coast-technical-colleges-fresh-starts-in-culinary-arts/#sthash.4C3QNt3x.dpuf