Intuition Ale Works & Cafe Nola team up to bring Jacksonville: Beer & Food - Together at Last

Last week marked the third anniversary of one of Jacksonville’s own craft breweries,

Intuition Ale Works. Naturally, the week was marked with several beer related events and celebrations to mark this momentous milestone for Intuition. On Thursday night, Café Nola joined in the celebration by hosting a beer and food pairing appropriately named: Beer & Food – Together at Last. Attendees enjoyed a delectable collaboration of beer and food featuring three samples of Intuition Ale brews selected by sommelier Mico Fuentes and three culinary bites from Café Nola’s chef, Kathy Collins.

Café Nola, which is known for its upscale bistro-like fare, was the ideal setting for such an event.  Located in the lobby area of Jacksonville’s Museum of Contemporary Art (MOCA), the modern ambiance and no-fuss décor made beer connoisseurs feel right at home.  The crowd was small but servers on hand were attentive and well informed on both the brews and the bites.

The first items on the Tasting Menu featured Intuition Ale’s Dragonglass Saison paired with melted brie, house pepper jelly and Mount Dora micro-arugula atop a black bean cake.  The Dragonglass is an almost jet black brew also known as a Farmhouse Ale so named because it was originally brewed during the cooler, less active months on the farms in the French speaking region of Belgium then stored for the farmhands to drink during the summer months.  With hints of chocolate and almonds, the Dragonglass did not disappoint, as it was smooth and perfectly presented in mini mason jars not unlike a farmhand would use. The house pepper jelly gave the black bean cake with Brie just the right balance of sweet and sour, all the while begging for the rich flavor of the Saison. Although it would’ve been nice to have a second cake to truly experience the pairing, it was certainly a terrific way to get the taste buds going.

As quickly as one server cleared away our first pairing, came our second – an American Rye IPA teamed up with a surprisingly scrumptious Flat Creek Lodge Dragon’s Breath Cheese and prosciutto macaroni and cheese fritter, with a rye bread crust, and house made beer mustard vinaigrette for dipping. The unexpected flavors within the fritter were an exquisite combination of creamy and salty with a delightful crunch from the rye bread crust. Of course the pairing of the fritter with the American Rye was genius as the hops and rye complimented the rye crust beautifully. Taste buds were certainly surprised and thrilled to experience this pairing which left me wanting not only more fritters, but also more beer.

Not to be outdone by the prior tastings, the final pairing of the evening featured Intuition’s King Street Stout with a roasted brussel sprout, bacon wrapped King Street Stout braised short rib kabob, and topped with aged goat cheese. Talk about an unusual symphony of flavors! Often given a bad rap (how many of us were force fed brussel sprouts as kids?), these bite size morsels of flavor when cooked properly and combined with the likes of bacon and goat cheese, not to mention short rib, will truly become a favorite among even the most discerning palate. Each component of the kabob worked together to create a savory bite perfectly washed down with the nutty, chocolaty stout. I would have liked the bacon wrapped around the entire bite – brussel sprout included – but certainly not a deal breaker the way it was presented and I enjoyed every last taste.

Once we had sampled the three brews and their respective small bites, we were able to tour the museum as part of the evening.  We agreed that it would’ve been nice to have two bites of each course and an entire pint of each brew. Still, the event was a Tasting Menu and that we certainly did. Kudos to chef Kathy and sommelier Mico for three superbly delightful and delicious courses. And of course, thanks to Café Nola and the MOCA for hosting.

Aardwolf Taproom & Brewery

Jacksonville craft brewers have a new addition to their scene. Aardwolf Brewing Company debut their phenomenal space and brews a couple of months ago when they opened their taproom and tapped their kegs on Hendricks Avenue in San Marco. Once the city’s old ice house, Aardwolf Brewery and Taproom is an amazing space with exposed brick walls, wood beamed ceilings and cool ambient lighting. Just as interesting and great conversation as the renovated space, is the brewery’s name - Aardwolf. An aardwolf is a small, insectivorous mammal or earth wolf. Coincidentally, the Latin name for hops translates to humulus lupulus or earth wolf. Hence the logic in the name, Aardwolf.  

 

Upon entering, one is struck by the spaciousness of the taproom and the inviting bar spanning the entire wall, which separates it from the actual brewery. Throughout are a variety of tables and plenty of seating all in keeping with the rustic yet comfortable atmosphere. A nice architectural touch is the glass window giving patrons the opportunity to get an eyeful of the large brewing vats. On the far wall of exposed brick, a large chalkboard sign lists the days taproom offerings complete with alcohol content and price. But unlike the other breweries, Aardwolf thoughtfully lists both their beer offerings on the left-hand side, while on the right cleverly offering

ales from other local breweries. Like most Jacksonville taprooms, a food kitchen is not part of the brewery, however, Aardwolf books Jacksonville Food Trucks on Friday and Saturday nights making it the perfect weekend spot to hang out, enjoy some great brews and satisfy your pallet.

Aside from the main taproom, Aardwolf boasts a Biergarten and a Back Lounge, both perfect private gathering spaces. Last Wednesday night MPI North Florida held a happy hour event for members and guests to showcase the venue and try out the newcomer to the Jacksonville craft brew arena. MPI After 5 took over the Back Lounge, an amazing space with plenty of couches and comfy chairs for guests. A convenient “take-out” style window allowed for easy brew ordering and Corporate Caterers provided a little something to nosh while the group mixed, mingled and enjoyed the beer.

Being new to the Aardwolf brand, I would’ve liked a flight of beers to get a true sense of what the brewery had to offer. I eventually opted for the Aardwolf Belgian Pale Ale – amber colored with a slight head and an amazing hint of clove and tropical fruits. The pint went down smoothly and I loved every last drop. By far one of the better Pale Ale’s I’ve ever had, refreshing and light yet completely satisfying. My guest, wanting the lightest beer offered, opted for Aardwolf’s Hasselhoffenweisse.  A cloudy, golden hued brew with a sweet aroma of citrus and a touch of yeast, this brew was just the right flavor for her. Around us, many had to chosen to taste the newly tapped Ermah-Gourd Pilot Batch pumpkin ale. The Pilot Batch series, I came to find out, is special limited beer, brewed in small batches and tapped every Wednesday. Although I am not a pumpkin ale drinker, this particular brew, a nod to the fall season, did not disappoint the beer connoisseurs that enjoyed a glass.

When I left the taproom around 7:15pm, the place was still happening with most spots at the bar occupied and tables full of people enjoying the beer and the atmosphere. I am looking forward to being back on a Food Truck night to sample more beer and culinary delights. What a terrific new spot for after work and weekend crowd!

Aardwolf Taproom
1461 Hendricks Avenue, Jacksonville
Wed - Sat: 3pm-11pm
Sunday: 2pm-10pm

3rd Annual Northeast Florida Beer Cup

Music was twanging and beer flowing at the 3^rd Annual Northeast Florida Beer Cup. TPC Sawgrass Tailgate Pavilion played host to the event featuring a dozen craft brewers and local restaurants as a kick off to Web.com's Tour Championship Tournament. Pours were generous and food plentiful as Grandpa’s Cough Medicine, a homegrown 3-piece band heavily influenced by bluegrass, outlaw county and metal provided the musical ambiance for the evening. Signage was a bit absent and trying to find one’s way from the famed TPC Clubhouse to the Tailgate Pavilion was a bit tricky but the beer and food made up for it.

The evening was perfect as clouds parted and rain stopped just in time for the outdoor craft beer event presented by Jacksonville Magazine.  VIP’s paying extra for their tickets to gain early access may have been a bit disappointed as not all food or brews were available until well after 7:00pm – the official start time. Glasses, a nice Green touch, for sampling were provided but a rinsing station would’ve completed the intent. Nonetheless, the air was charged with energy and excitement as local craft breweries showcased their brews, talked about their process and poured.

The venue was set up as two different sections and our first stop was River City Brewing Company offering its Red Rooster Ale – a deep clear amber with an off white head. The pour was small but the taste was light and pleasant with a malt aroma with a hint of sweetness from the hops. The guys from Goose Island Beer Co., a Chicago based brewery, lured us to their table with their enthusiasm They generously poured three of their favorite brews: the 312 Urban Wheat Ale, India Pale Ale and Honker’s Ale. All three were immensely drinkable with their own distinctly hoppy aroma and fruity flavor.  I have to admit, however, that it was the Honker’s Ale with its perfect balance and rich malt flavor that would keep me coming back for more. But it was time to sample some food. 

Three tables of tempting goodies from Steamin, European Street Café and PolloTropical were on hand next to the boys from Goose Island. Each restaurant gave a taste of their signature menu item and we were treated to: slow cooked, Steamin BBQ pulled chicken served on a baguette which made it easy to maneuver but wanting in flavor; fresh, crunchy veggie wraps with pour-your-own signature European Street hot mustard giving one the spicy but healthy option; gargantuan yet finger friendly desserts with just enough variety to satisfy both the chocolate lover and those not too keen on it; Cuban sandwiches and homemade chicken salad pitas from Pollo Tropical.

Hunger satisfied for the time being, we headed to the main pavilion area for the rest of the craft beer offerings. Breweries the likes of Bold City, Intuition Ale Works, Green Room and Engine 15 could be found with 1-2 beers to sample, brew masters to answer questions and swag to take home. Home brewers CASK and the Jacksonville Chapter of Girls Pint Out shared the spotlight with these Jacksonville staples and even our neighbor state Georgia was represented by New Belgium Brewing and Sweetwater. Conspicuously absent, however, were Red Brick, popular in Atlanta and making their name here in NE Florida and AardwolfBrewery newly launched in San Marco. Perhaps next year.

Local restaurants were also featured and provided not only goodies to nosh, but also promoted their craft beer selections and food pairing combinations. Mojo’s BBQ offered pulled pork sliders, a southern BBQ staple, with quite the variety of sauces – definitely something for every pallet.

For those of us who were feeling the effects of the beer, Pele’s Wood Fire had delicious wood fired pizza slices. Obviously formed by hand, this Neapolitan style pizza with its light fluffy crust slightly blackened to add that little crunch yet soft, thin center absolutely hit the spot. This was probably the best food at the event and I won’t lie - I went back for a second slice. 
Our hosts, Sawgrass, and their culinary team served shrimp and grits in a hors d'oeuvres sized tart shell. Iffy for an outdoor venue but with a chef sautéing shrimp, hot grits at the ready and a heat lamp, Sawgrass did a pretty good job pulling it off. The shrimp was flavorful and grits creamy and warm. The tart shell was more a conduit for the food rather than a bakery masterpiece, but still very yummy with the beer.

Probably the coolest and tastiest, were the desserts by Small Bites Dessert Studio. Their Chocolate Stout Cupcakes with Peanut Butter Frosting looked like tiny bites of heaven on earth and would certainly have complimented the Nut Sack Imperial Brown that Engine 15 was pouring. These chocolate temptations were a hit, providing an elegant and sweet touch for the Beer Cup crowd.

The music continued into the evening as more people arrived, beer was consumed and food was devoured. No doubt the event was a success and proved once again that the craft brewery industry has quite the following.  Kudos must be given to Sawgrass for a nice showing as the new venue. I’m sure the planning for the 4^th Annual North Florida Beer Cup is already in the works and perhaps a few new brews, and restaurants, will join in the fun.  

Lions and Tigers and…Ducks!

Inspiration and Awe on a Saturday Night
 

Record crowds packed the main sanctuary last weekend as Christ Church’s Mandarin hosted Jase Robertson, the popular Louisiana duck hunter from A&E’s Duck Dynasty. Spreading his family’s message of “Faith, Family and Ducks – in that order" Jase Robertson preached to the masses about the importance of God and family in our lives. His candid telling of how his father’s dark times actually brought the family closer together, and how at age eight, he first experienced God’s majesty from a hunting stand left the congregation with the realization that the Lord truly does work in mysterious ways and through ordinary people.

Duck Dynasty has captured a huge audience since first airing last year. Set around the family business of making products for duck hunters, most notably duck calls, the shows popularity stems from the pure likeability of the Robertson clan. “They are an outrageous and unpredictable bunch of characters, but people can relate to them and they are simply fun to be with,” remarked one of the show's producers. Rather than the usual drama and four-letter words, the quintessential recipe for a popular reality show, the Robertson’s face their daily challenges and…gasp...compromise. “A family has its ups and downs, but in the end, we are a family and have to be there for each other.” This was part of the message Jase was sharing last weekend. That and God.  He explained the importance of faith and how God truly works through all of us. “God uses flawless people to spread the knowledge of His word. I mean, look at me?!”

Jase also took the opportunity to talk a little about the show, duck hunting and the family business the Duck Commander. But truly, he was there to talk about faith and being okay with who you are and what you believe in. "Life," he said, "came from something and that something is God." Making the most of this life can only be achieved by keeping your priorities straight: Faith, Family and Ducks – in that order.  And this is ultimately, the message of the show.

Fresh from Jase’s simple yet inspiring message, our small group decided to continue with the outdoor theme and make dinner a bit of an adventure. Located right on Julington Creek at Hoods Landing is Clark’s Fish Camp, a rustic, seafood restaurant well-known by the locals for its fare and its ambiance.  A Jacksonville staple for over 30 years, Clark’s Fish Camp touts the largest privately owned collection of taxidermy in the country. Once an actual fish camp, Clark’s is no-frills but big on thrills in terms of décor and atmosphere. Everywhere you look the menagerie of preserved animals is, in a word, overwhelming. Add to that a recently opened aquarium as you walk in the door featuring Lilly, a five-foot North American Alligator, local turtles and fish and you have the makings of an outdoorsman’s paradise.

Being a city girl, I’ll admit that I was a little unsure as to what my friends had gotten me into. I quickly realized I had nothing to worry about when at 6:30 on a Saturday night, Clark’s was not only full but the wait was close to 45 minutes. Clearly, we were not the only ones who wanted to continue the Duck Dynasty theme of the evening as I noticed several of our fellow table waiters were wearing some sort of Duck Dynasty attire. We settled on the dock with couple of cold beers waiting for our name to be called.

Once seated in what seemed to be the main dining room, our server was quick to offer drinks and get appetizers started. The room was bustling with diners and servers all under the watchful gaze of the animals – have to admit, a little creepy – as I studied the menu. Not unlike the restaurant itself, the menu was just as overwhelming.  Seafood, Prime Rib and Wild Animals; sautéed, fried or steamed; charbroiled, blackened or Caribbean style. Anything you could imagine was on the menu, prepared in most any way imaginable and then some. I found it a little difficult to know what to actually order. (Had I read some of the reviews, I would’ve realized that the Prime Rib is popular.) I let the group help me decide on Clark’s Low Country Boiled Platter.

Gator Tail and Fried Pickles were the first to come out, I might add quite swiftly, and they did not disappoint: piping hot and fried to perfection. Our server came to take our entrée order. She was friendly, knowledgeable and apologetic in regards to the menu – Rock Shrimp was not available for our Country Boil – but she was prompt to offer a substitution at no charge. She did inform however that additional snow crab legs would be an upcharge but we decided it was worth it. Entrees came next and our party was presented with the Low Country Boil, the local whole-bone in catfish platter and the Fish Camp Platter. The shrimp in the Low Country Boil was a bit mushy due to being at the bottom of the platter and the Crawfish was a bit overcooked. But the clams were actually quite good as were the snow crab legs. Both of the fish platters were fried and done well however, the coleslaw, being a very “personal-taste” item, was not the best. The hushpuppies, on the other hand, were delicious with lots of great flavor, served warm and seconds brought when requested at no charge.

With full bellies, quenched thirst and inspired hearts, we stepped outside to see the twilight over the creek and complete the Clark’s Fish Camp experience. Overall the experience was unique and tasty. The service at Clark’s was phenomenal which of course makes one want to come back and try some of their other specialties. Naturally, the atmosphere is unparalleled and worth the trip if you don’t mind the décor staring back at you while you eat.

Red Brick Brewery Brings Added Fuel to Gas Full Service Pairing Dinner

Taste buds didn’t know what hit them the other night at Gas Full Service’s Red Brick Beer dinner. Six signature beers from the Atlanta based brewery and six distinctive courses were served to about 20 guests who experienced nothing short of unique flavors, textures and aromas both from the beer as well as the food. Gas Full Service chef and owner Ben Loose pulled out all the stops to ensure that every dish served was both complimentary and enhancing to the brew.

Just over the Bridge of Lions on Anastasia Island, Gas Full Service Restaurant is reminiscent of a hometown diner with a service station motif. Once an actual full service gas station, Ben and Lindy Loose envisioned a fun, friendly, comfortable place to relax and fuel both body and soul. The result? Gas Full Service Restaurant. Food is made from scratch daily and chef Ben insists on fresh, local and seasonal food aiming to have a little something for everyone while at the same time elevating comfort food to new heights. 

Pre-dinner mingling began at 6:00pm with a pint of Dog Days Ale. This light refreshing German-style Hefeweizen with generous amounts of wheat and traditional unfiltered yeast was the perfect way to start. Palates were awakened as tart citrus flavors quenched the day’s thirst while our tables were graced with the first course: Mojo Clams Casino, lovely rows of baked clams presented on a bed of rock salt. Red Brick’s Head Brewer Garett Lockhart took the opportunity to explain a little bit about the brewery and the different beers that we would be experiencing.

Originally opened as the Atlanta Brewing Company (ABC), Red Brick’s craft brews first began in a humble red brick building in the heart of midtown Atlanta. As popularity grew, so did the differing year-round and specialty brews which meant expanding beyond the small red brick building. The name officially changed in 2010 to ease confusion as the beer expanded into several southeastern states. As the popularity of craft beer grows, so does the demand for variety and flavors. And like wines before, craft brews are taking on the challenge to pair with foods and offer beer drinkers some interesting palate pleasure.

Conversation was now flowing easily as we were becoming more familiar with our fellow tablemates. We soon learned that we had joined the Distributor table. Reps from the specialty division of Brown Distributing were enjoying the beer/food pairings and on hand to further shed light on the craft brew market and its impact on the industry, “Craft breweries have found a niche market. They offer amazing taste and the food pairing possibilities make them unique to mainstream beer products.” We couldn’t have agreed more as mouth-watering homemade Reuben sliders dripping with beer-marinated sauerkraut drenched in sauce were served with a glass of Black-Eye Rye. Although a rather dark beer, this American-style India Black Ale brewed with rye exploded with hops and had a surprisingly velvety, scrumptious finish. Not to be outdone by either of the two that came before, a pint of Red Brick’s easy drinking American-style IPA Hoplanta was poured. Pairing perfectly with Thai Chili Lime glazed Shrimp over Asian Slaw, this honey colored, citrusy brew harmoniously balanced the spiciness of the just-right portion of shrimp. 

Our fourth and fifth course beers were a little darker, a little richer and bit more complex in terms of flavors.  The Red Brick Porter accompanied by chef Ben’s chicken-in-waffles, a new twist on a favorite soul food with a chipotle maple butter sauce, offered a beautiful head complete with rich roasted aromas of dark chocolate and a hint of coffee. The 20^th Anniversary Stout, poured in a tulip shaped glass to allow for the release of the aromas and flavors (give it some legs as one would say in the wine-world), aged in bourbon barrels and celebrating Red Brick’s milestone anniversary did not disappoint. Paired appropriately with Bourbon Roasted Pork and a bourbon demi, this stout with its hints of oak and vanilla went down beautifully with the course. 

Naturally, we were stuffed and content with our food and beer. Five amazing brews with five phenomenal dishes. But before we could push away from the table and celebrate the chef and brew master, dessert and one last beer was ceremoniously marched out of the kitchen. A tempting Pan Perdu with Datil Pepper Chocolate Ganache (can you say heaven on a plate) properly closed the dinner while the Laughing Skull amber ale delivered the perfect balance of earthy, mild bitterness and bready, malt character.

To say that this was an exceptional evening of food, beer and conversation is a complete understatement. The brewers from Red Brick Brewing could not have presented better and I for one with no prior experience of their brews was blown-away. Chef Ben at Gas Full Service, his wife Lindy and the entire staff deserved every ounce of kudos received for an amazing meal, superb service and unsurpassed friendly, welcoming atmosphere. It was a sincere pleasure at the end of the evening to toast one last glass of Red Brick’s Brick Mason Vanilla Gorilla, a strong Porter with big chocolate and roasted flavors, with the whole group.

Red Brick Brewing Company – Making the South a Better Place to Drink

Gas Full Service Restaurant – Fuel for the Body and Soul 

"Meals on Wheels" - Food Truck Luncheon at MPI

Food trucks have taken a little time getting to the Jacksonville area, but like many cities, the craze has hit and big time. I attended the Meeting Planners International Southeast Conference last week and was pleasantly surprised to find that food trucks were the featured lunch event on Thursday’s agenda. Around 12:15 the clouds parted and the sun came out to allow for the special lunch to go off deliciously. Trucks offering BBQ, Tacos, Burgers, Wraps and Ice Cream were on hand for MPI attendees to sample and enjoy for a most unique conference lunch experience. “Meals on Wheels” was the appropriately named lunch theme and attendees were not disappointed.

 

Each attendee was given three meal tickets to use at the trucks of their choosing. Lines were a bit long but I was well positioned at the front of Corner Taco’s window and placed an order for their carnitas tacos. Two piping hot tacos were delivered moments later. Perfectly seasoned pork on homemade tortillas with an amazing and indescribable spicy and slightly tangy sauce graced the plate. A welcome change from the usual rubber chicken served at most conferences. 

I sat down with some fellow attendees who had each decided on different fare from the various trucks. The BBQ was a definitive favorite. Generous portions of ribs, mac n’ cheese, coleslaw and baked beans were in their containers and comments affirmed that the Monroe’s Smokehouse BBQ truck lived up to its reputation for authentic home cooked BBQ. Not to be outdone, the line at Monster Burger ‘N More was Disney-ride worthy before it even started serving. Could it have been the amazing aroma that came wafting throughout the area to entice even the most non-carnivorous of taste buds? Although I did not partake of what looked like a bit of grilled heaven on earth, I overheard two diners state that their satisfyingly huge burger was cooked to perfection and packed with juicy goodness. 

 

The Gourmet Aviator on the opposite end of the food spectrum had quite the impressive line as well. Its menu of Puerto Rican inspired sauces and recipes with an aviation theme seemed quite the crowd pleaser. And to be sure there was something for everyone, Super Food Truck was on hand offering a turkey pesto Panini, a salad wrap and a blackened fish sandwich for those wanting a little “healthier” option.

The dessert market was cornered by 3 Moms Ice Cream – traditional, organic, dairy-free, gluten-free and adventurous ice cream treats. Their selection was extensive and varied including Oreo cookie bars, organic strawberry yogurt bars, and key lime gelato graham sandwiches to name a few. I spied a colleague enjoying a Snickers Ice Cream Bar and she commented that, not only was the ice cream a nice treat, but that the service was quick and friendly, she was greeted with a smile, and had a nice chat with Sophia the owner. Clearly a lunchtime hit, 3 Moms Ice Cream tantalized and pleased taste buds while at the same time providing some conscientious treats.  

Having become a lunchtime staple in several cities nationwide, Jacksonville food trucks are a welcome change from the usual conference fare offering a fun, creative and yummy twist to lunch. It’s also a great opportunity for a business partnership: local meetings, conferences and events supporting local businesses – a definite win-win for all.

Be sure to check out the Jaxtruckies page on Facebook to find out where the Jacksonville food trucks will be setting up and serving your next lunch.