and tap room we’re live outside of the public kitchen and we A great morning
to be outside and oh so many
delicious flavors you I wish
you could smell it at home, but
you know what you’re gonna have
to go in.
>> And smell it for yourself we
are in the public’s kitchen
with chef trey Harding or
from black like Cafe and
taproom you on Beach Boulevard
it’s been there for a while
it’s right next to strike zone
fishing store threat. But you
recently gone in there you’d
change things up
the revamped the menu that’s
correct. Yeah, not too much
there because that’s a loyal
following
but I ever being in fresh
seafood we’re bringing in as
much as we can locally
and really treating food as
integrity as possible. Yeah I
like talking to you about your
passion because you’ve worked
at a number of great
restaurants around the
Jacksonville area and now
you’ve got your chance to to
kind of make one euro that’s
right. Yeah that’s right so
before a for the cop as a
conquering pen for a couple of
years in the market 32, learn a
lot about local seafood learn a
lot about the
local farms and a southeasterly
good relationships. I cannot
otherwise all right so let’s
talk about here yesterday
around because so many
delicious looking things are so
today, I’m going to kind of
represent what a 3 course knew
it to be like at the at the
cafes are going to start off
with our number one selling
conch fritters.
They got this trip from the
chef into the hot seat. Sam if
you ever see this.
special time too
with all the focus on the
Bahamas, good shape and really
is the after it and think about
them and this is a great way to
do that really is so we’re
going to put a firefighters on
the
plate here. Let it sit right
next door to come or sound
which is more or less just and
pickles and a spicy a the
Scotsman an ailing those who
say that was.
Take on a only you’re
going to answer this ought to
come for those on the other
little larger yet we have some
weather and there some baking
powder.
Yeah we have a large get to so
that said that would be a great
appetizers start with $9 on
you. I would make them fast 3
times a week. And then are
going on to the entree one of
my favorites. And this is if
using a front that came with
that.
With that human that chicken
right there so this is raise
no chicken. This week, our
allies the chicken really raise
it often a bunch of fresh
orange juice. Lemon wedges.
We put on the plate. And John right there that’s my that’s my choice I love up Gulf
>> What are we doing here.
This is our chickens you so
this is a sauce that’s strain
out after the chicken is
racing. And we’re just kind we
reduce that that is you
there are finishing with some
butter again with the French
technique. I’m Scott announcing
the Stars pretty much so.
>> It all over his
rice Paddy of Phoenix office really well-balanced there. And then all a cart with the
entree we’re going to have some
rice and beans, this rise
from our local
favorite Connery and then they
grow this right here in
Jacksonville didn’t know if
asked for us every week.
So we could listen to local
flair. Yeah, thank you because
it’s not snow kind all right
ginger peppers.
They’re going to finish with
some slow braise black beans
with a lot of epa’s update
which is a classic flattened.
It’s used in a
being cookery.
>> I don’t know if the camera
saw has organized by and for a
little bit early at
your location. Their location
or just east of to 95 on Beach
Boulevard I’m right next to
strike zone. And we have a nice
little cloudy out there we’ve
got a
60 seat Cafe. We’re just
opening up this new happy hour
menu with the it got really
nice deals probably some of the
best deals in town for happy
hour 47. Monday through Friday
for happy hour
local beers local beers that
there’s Ron not discounted for
happy hour local beers
resources much is misread as we
can locally.
They may after right. Thank you
so much that is delicious you
can we get into the chicken
as we toss a break and a finish
up we’ve got some work to do