Farm to Table San Marco Farm to San Marco

GastroJax is helping to host the Farm to San Marco Dinner on October 25th.Tickets are going quickly, as there are some great chefs, local craft beverages and food artisans, as well as local farms! San Marco Preservation Society brings this Farm to Table San Marco experience to life. All proceeds from this five-course dinner benefit North Florida School of Special Education’s Berry Good Farm and Whatley Park improvements.

GastroJax helped to bring the chefs together for the San Marco Preservation Society for the Farm to San Marco Dinner. We believe close connections with our food and where it came from should be fostered. A farm to table San Marco event is one of the ways we can do that. It also supports two great causes (San Marco Preservation Society and Berry Good Farm), one of which is close to our food-lovin’ hearts: North Florida School of Special Education’s Berry Good Farm. Outside of their mission to providing training and education for students of The North Florida School of Special Education, they use sustainable practices when growing produce, herbs and in their aquaponics. Their students are also involved in the food from start to finish: they grow, harvest and prepare.

The menu of Farm to Table San Marco will be omnivore. Meet the brewers, distillers, chefs, and farmers as they discuss each memorable course with you.

Bread provided by Bakery Ribault.

First Course: A Smoked Chicken and Pumpkin Bisque with Madras Curry from Chef Chris Dickerson of Corner Taco, served in beautifully carved pumpkins provided by Conner’s Amazing Acres and chicken provided by Black Hog Farms. Pairing with Grape & Grain.

Salad Course: Field of Dreams Microgreens Salad from Berry Good Farms paired with Sage Wit from Intuition Ale.

Third Course: Dig Foods will be serving a vegan charcuterie board to include house-made terrine and pates, house-pickled vegetables and Sunrawise artisan vegan cheese, paired with Scout Dog 44 Amber from Veterans United Craft Brewery. Optional on the table is Verde De’Vine Cilantro Tomatillo Sauce from Fresh Jax.

Main Course: Bistro AIX‘s Chef Ian Lynch will be presenting seared fish over polenta with a seafood bouillabaisse. Providers and farms include Fisherman’s Dock, Greenway Farms, Traders Hill Farms and Producing Edibles. Paired with a Red Lightning from Aardwolf Brewery.

Dessert: Bakery Ribault will be preparing a twist on the classic Napoleon. Paired with Grape and Grain which will be using Queen Bee Honey in the cocktail.

The Art Institute of Jacksonville‘s students will be generously donating their time as helping hands in the kitchen and as waitstaff.

Tickets to Farm to San Marco are $125, includes gratuity, alcohol,live entertainment and the gift of a beer and cocktail glass.

What: Farm to San Marco Dinner