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welcome back to River City live and our
River City road trip down here in st.
Augustine our final stop for the day is
here at catch 27 I got my man Steve
Hudson who is the owner and GM here so
tell me a little bit about catch-22
catch-22 ah is the 27 state so the name
describes what we do which is fresh
Florida seafood you guys are really tied
into the community and you mentioned
that you guys have some partnerships
with a bunch of local businesses local
farms absolutely yeah so on both our
lunch menu and our dinner menu if you
turn that cover page you'll see all of
the local vendors farms fisheries
artisans that we get our product from
whether it be vegetables or fish or
shrimp and then also even down to the
plates that we serve the product on
getting that from local potters and
things like that my grandparents they
grew up in Jacksonville they moved from
there to other cities but they came back
to st. Augustine to retire and st.
Augustine in that way has always been a
home away from home for me even though I
grew up in Tampa I was visiting every
other month or so in my childhood so
much so that I ended up wanting to come
to college here so that's why we ended
up coming to Flagler College all right
so I'm loving the atmosphere around here
I want to sample the food chef Josh he's
about to hook me up right
absolutely we have some amazing produce
that we're gonna be featuring in these
dishes as well as some amazing protein
got some pork belly that we just smoked
it's gonna be topped off with some
scallops oh yeah I'm gonna be amazing
all right Stephen you told us about some
awesome stuff on your menu but we had a
chef Josh come in and give us a
description thanks for joining out with
us chef Josh yeah thank you guys for
coming down here now while you describe
all of this decadent deliciousness we're
gonna play it up is that cool yeah sure
sounds good all right let's start here
with the salad all right we have our
pear and blue cheese salad so we have
some spice Georgia pecans on there some
dried cherries Meyer lemon vinaigrette
some arugula that's one of our most
popular salads it's been on the menu for
about a year now and it's gonna be on
the fall menu as well so something that
we can on at night you can get it for an
entree you can add seafood to it you can
add a local shrimp to it you can add the
black and fish or anything you'd like so
works a good lunch item too now is that
shrimping
what's in the shrimp is so that's our
local st. Augustine shrimp we have that
grilled on there we have the squash
pasta so that's actually gluten-free
dish we have sautéed leeks and shitake
mushroom we have a little boars and
cheese sauce inside some fresh herbs
Parmesan cheese on top too so that's one
of our most popular entrees right now
and Josh this one right here is just a
beautiful-looking dish and unless I
describe it but it's got so much color
this is kind of a fall flavor if you
will right yeah this is always on our
fall and winter menu so this is actually
going back on the menu in about a week
and a half we have a blue beer braised
pork belly we use a local Florida pork
belly's from southeast family farms we
cure that for about a week can we smoke
it and then we braise it in root beer
for about five hours so it comes out
we have a little root vegetable puree
underneath with a little succatash and
some seared scallops on top so that's
our play on surf until evening
what I'm gonna stop mesmerized by this
but I'm waiting to get to that those
oysters now these are the craft
cocktails on the table series right okay
so are we gonna partake in those as well
absolutely absolutely so the one on the
far right over here is the Caliente DTO
it's a spicy take on a daiquiri the
middle is called the golden rose it's a
nice fruity pineapple-y Caribbean rum
drink and the golden rose is actually
lyric from a Tom Petty song now actually
one on the menu shortly after he passed
away and then we call this the mainsail
it's also our top-selling drink it's
watermelon ginger simple syrup manifest
vodka with a little bit of mint
awesome and we cannot forget we heard
about it earlier that bread pudding with
the friction donut yeah fiction donuts
we use their donuts in the custard we
use a little cinnamon and vanilla and
sugar on top we have a homemade ice
cream on top as well and a little
bourbon caramel sauce that gets served
with it the table and that's been on the
menu for a little while now that's gonna
be on our fall menu too so we're hoping
that one stays on for a while that's
been one of the favorite desserts on the
menu right now well this all looks
amazing I'm about to load up the rest of
my plate thank you guys for letting us
hang out you guys catch 27 down here in
st. Augustine
we're gonna have more of a River City
roadtrip in just a few minutes don't go
anywhere
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you