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Void Magazine Issue 88
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Contents Food Issue // Vol 8 Iss 10 11 Mag Credits From the Editor 12 Intro Fewer things excite me in life more than food, and 15 Bold Bites Section Pt. 1 that means this issue holds a special place in my heart … or perhaps my stomach. The culinary scene here has 38 Centerfold gotten so damn good over the near decade I’ve been 41 Bold Bites Section Pt. 2 living in Northeast Florida, especially coming from rural 54 9 Duval Dishes Georgia *shudders*. So, we decided to keep it simple in 58 Event Calendar this year’s Food Issue by showcasing some of the many badass, scrumptious, mouthwatering and delicious dishes 60 Local Music Section our area has to offer up. I’ll go ahead and warn you that 63 Social this issue may result in the extreme desire to eat, but alas, 65 Gear Guide we have yet to perfect either edible pages of the mag or 67 Surfing Pics scratch-and-sniff photography. Now after spending a month looking at these photos and reading about food 68 Surfing Column … I need some ‘za (pizza) — or is it ‘suh? 73 Fishing - Zach Sweat Behind the Centerfold Jewelry available at Monahan Jewelry monahanjewelry.com Bracelet Earrings Ring 18ky Vianna Brasil Multi-colored 18ky Vianna Brasil 31 ct. Pear- 18kw Vianna Brasil Pear-shaped Bracelet with Diamond Halo In shaped Amethyst Dangle Earrings Blue Topaz and Diamond the Center. with Green Amethyst Diamond Halo. Freeform Ring. 7
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Credits Publisher Behind the Cover Tye Wallace Photo: Wesley Parsons, Illustration: Sarah Quatrano tye@voidlive.com Ice Cream Sandwich Provided by: Whit's frozen custard Editor-in-Chief Photographers Zach Sweat Jesse Brantman, Cole LoCurto, Sindy Gonzalez, Stefanie Keeler, Kelly zach@voidlive.com Martucci, Muriel Silva Art Director Staff Writers Wesley Parsons Rory Gregg, Jeremy Winograd, Raleigh Barnes, Matt Shaw, Amber Lake, wesley@voidthemag.com Jack Twachtman Sr. Designer Contributors Sarah Quatrano Ian Mikrut, Lindsey Nolen sarah@boldbrandsjax.com Board of Directors Sales Manager Tye Wallace, Aaron Meisenheimer, Jay Dodson, Mikey Sasser, Jeff Chris Griffith DeAngelis and Chris Griffith chris@voidlive.com Sales & Events What's a Bold Brand? Void, Edible, Hoptinger, Surfer the Kimmy Cottin Bar, Bono's BBQ – to name a few. Bold Brands is Void's kimberly@voidlive.com in-house marketing agency responsible for creating high- Social Media quality content and design work for multiple local businesses. Casey Bagby Want to learn more? Head to boldbrandsjax.com or give us casey@boldbrandsjax.com a follow @boldbrands. Haleigh Dunning haleigh@boldbrandsjax.com Void Magazine is a FREE monthly publication and can be picked up at most Emily Fitzgerald local businesses throughout North Florida. Void welcomes both editorial and emily@boldbrandsjax.com photographic contributions. Subscriptions are available for $48/yr. Send an email to distribution@voidlive.com if your favorite shop doesn’t carry Void. Accounting Please send all press inquiries to: press@voidlive.com Erica Neybursky erica@voidthemag.com Distribution For advertising information, contact sales@voidlive.com Mikey Sasser *91,000 READERS PER ISSUE distribution@voidlive.com PLEASE RECYCLE THIS MAGAZINE BY PASSING ALONG TO A FRIEND. Copy Editor This magazine was made from partially recycled paper. Mike Sharkey Ad Consultants Mikey Sasser © Void Media, LLC 2018. All Rights Reserved mike@voidlive.com Jonar Delmundo 102 6th Avenue North Suite 10 Jacksonville Beach, FL 32250 jonar@voidlive.com voidlive.com | 904.395.5628 Sara Shapiro sara@voidlive.com Kassie Ashburn Kassie@voidlive.com Interns Madison Consuegra Emily Parris 11
BOLD BITES As Katt Williams said in his new Netflix you die” … we think these “Bold Bites” are pretty comedy special, recorded at the Florida damn tasty, and all local to boot. Theatre, “One thing I like about Jacksonville is To discover how these dishes or items are no matter where you eat, all the food is good crafted, we asked chefs and restaurant owners than a motherf***er. Y’all know how to eat in how they came up with them, as well as some Jacksonville.” curveball questions just for fun. The delicious, fresh, savory and sweet Now food is a pretty divisive subject, especially goodness that we all love is the subject of this when you try to put pineapple on my pizza, but issue. Instead of talking your ear off this year luckily there’s a little something for everyone’s like your nosy relatives during the holidays, we palate in this issue. went with a more simple approach — showcase So grab your napkin, a nice cold beverage of Northeast Florida’s ever-growing culinary scene your choice (or hot if we’re still actually having a through mouthwatering photography. winter outside) and dig into this year’s Food Issue While we aren’t claiming these dishes to be — you may find something you never thought “the best of the 904” or “dishes to try before you’d enjoy! 12
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Cowford Chophouse 28-Day Dry-Aged Tomahawk Steak Executive Chef Ian Lynch Photo: Provided by Cowford Chophouse What is the official name of the steak? 28-Day Dry-Aged Tomahawk 38-Oz. How is it made and what does it consist of? This is a bone-in ribeye with an extra long bone for presentation and flavor. The tomahawk ribeye steak is abundant in marbling and rich in flavor. This steak is first wet-aged and then dry-aged for 28 days, which breaks down the collagen, resulting in a more tender and flavorful steak. The flavor profile of dry-aged beef can be blue cheese, mushroom, and buttered popcorn notes. We only season our steaks with salt and pepper, then they are grilled over pecan and oak wood, and then finished in a charcoal-fired oven. Each steak served at Cowford Chophouse is garnished with roasted garlic and fresh rosemary. This steak is very flavorful and rich, so I recommend pairing it with sautéed spinach and kale. What distinguishes Cowford from other steakhouses? Many steakhouses serve dry-aged beef, but what is unique to Cowford Chophouse is the quality of prime beef we serve and the way we prepare it by grilling it over pecan and oak wood. Is there something in particular you think makes this steak shine? Ribeyes consist of more fat and marbling than other steaks, and fat equals flavor. This is a very flavorful steak with a unique flavor profile. The presentation is awesome; the steak hangs over the plate. Which drink, wine or local beer would you pair with this dish? Bold City Brewery made a rauchbier for us when we first opened. It was made with birch wood, which gave the beer some smokiness and really complemented the way we cook our steaks. I would also recommend a big cabernet as well. 15
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Homespun Kitchen The Harrison Açaí Bowl Aaron Levine, Owner Photo: Stefanie Keeler What is the item called? The Harrison Açaí Bowl (Ah - Sigh - EE). What's in it? Homemade açaí sorbet (organic açaí, organic bananas, almond milk) topped with organic hemp granola, fresh-cut strawberries, blueberries, organic coconut and a drizzle of organic honey. Where is this dish native to, or is it something new? Açaí bowls are native to Brazil. However, they are not necessarily a healthy dish in Brazil. They are often sweetened with guarana and served with sweetened condensed milk on top. Our bowls are inspired by and are delicious like the Brazilian bowls, however we make them much healthier. Where'd you get the idea from? Açaí bowls first became popular in the U.S. in California. Years ago, one of our regulars, Harrison, from California, told us about them and we went to work on recipes with the goal of making them the right texture, delicious and healthy. Our regular- sized bowls contain at least three servings of fruit. What is your favorite ingredient in the bowl? My favorite ingredients in our açaí bowls are actually what is not in them! Because we make them completely from scratch, our açaí is free from added sugars and anything artificial. Beaches 17
Town Hall Duck Fat Cornbread Chef Tom Grey Photo: Jesse Brantman What's in it and what's it made of? In addition to the homemade cornbread, which we bake and then sear so it gets a golden crust, we add spicy slaw that is made with shaved Brussels sprouts, shaved kale, jalapeño for a little kick, our homemade spicy ranch dressing, a drizzle of homemade pepper jelly, shaved radish and homemade candied peanuts. Is it something entirely new? This completely unique dish is native to our kitchen. Where did the idea for the item come from? It was a collaborative dish in which we were making cornbread for one dish and spicy slaw for a different dish, and literally just saw them next to each other in the kitchen as we were preparing them and thought it would be a delicious combination. With the addition of the spicy peanuts and a few other touches, we had a new combination and it has become a fan favorite. Why do you feel people love it? Because it is a perfect balance of warm, crunchy, spicy, sweet/ savory, all rolled up into one. The perfect bite has a bit of all the elements together to really understand the balance of the dish and variety of textures and flavors. Additionally, it's colorful and visually exciting. San Marco 18
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What is the item called? Bellwether Dark Chocolate and Cherry Swirl Soft Serve. House-made Soft Serve Ice Cream What all goes into the dessert? Chef Kerri Rogers Whole milk, sugar, dark chocolate, egg yolk, heavy cream, Photo: Sindy Gonzalez non-fat milk solids and dairy stabilizers. Where did the inspiration for it come from? During the 5th century B.C. ancient Greeks ate snow mixed with honey for a frozen treat. Why do you think people enjoy it? The sweet, smooth, cold and creamy texture. Which drink, wine or local beer would you pair with this dish? Intuition King Street Stout. Downtown 20
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Sweet Theory Throwdown Biscuit Katie Riehm, Owner Photo: Jesse Brantman What does it consist of? How do you make it? The throwdown has our house-made white bean sausage, which is basically navy beans, vital wheat gluten and sausage- esque spices (i.e. fennel, oregano, garlic, cayenne, chili flakes, plus nutritional yeast). That mixture is shaped into a sausage log form, then steamed. Once steamed, we slice it and pan fry it. Our biscuits are very simple, coconut oil biscuits. We use a King Arthur artisan blend flour, I believe in using a high-quality flour. Our basic biscuits just get a sprinkle of black pepper on top. We are now also offering "everything" biscuits (in the fashion of an everything bagel, biscuits topped with a mixture of salt, garlic, onion flakes, white/black sesame seeds). In addition to the white bean sausage patty and biscuit, the Throwdown has Daiya cheddar cheese (a non-dairy cheese), Sriracha and coconut bacon that we make in-house (coconut flakes tossed with coconut oil/salt/agave/liquid smoke). Is this native to anywhere in particular (U.S. included), or is it something you came up with? The biscuit sandwich, I think, is about as Southern/American as it gets. Ours is just a vegan version that satisfies that particular craving. Is there a certain thing that makes this meal special? I think there's something about the sweetness/smokiness of the coconut bacon, combined with the heat of the Sriracha, that makes this biscuit in particular a winner. What are people's reactions when they first try it? I think (hope), that people are surprised when they first try this biscuit to find out it’s vegan. It's got all the fatty deliciousness of a conventional biscuit sandwich, but it’s entirely plant-based. I know plenty of omnivores who find the Throwdown to be completely satisfying. 23
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Trasca and Co. Eatery Panino Sara Frasca, Owner Photo: Cole LoCurto So, what's the panino all about? The heart of our menu is the Panino — it’s unlike anything you’ve ever tried! It was invented by my Grandma Evey in 1974 and has been enjoyed for over 43 years! This craveable creation is eaten like a rolled- up sandwich. It starts with a secret family dough recipe — made fresh daily. After rolling the dough thinly, we add the best quality meats, the most delicious cheeses we can source, fresh vegetables and house- made sauces. It’s then rolled up, cut in half and eaten like a sandwich. What's in it? The secret is really two-fold. First, it’s the homemade dough. It’s a secret family recipe … and it’s made daily. No one uses homemade dough anymore. It’s a labor-intensive and antiquated process. But, we fiercely believe it’s important … with all our hearts. So we do it daily! Second, the ingredients we choose are the cream of the crop. We use artisan producers and the highest quality of everything. Each of the 23 paninos are made-to-order, and is quite unique. My favorite is the Spaghetti Pie Panino! I know it sounds unusual, but try it — you’ve never had anything so delicious! It has spaghetti noodles, mozzarella cheese and homemade meatballs inside. Then it’s smothered with our homemade marinara and garnished with parmesan. I usually get a half with a side salad. Where'd the panino come from? The paninos were invented by my Grandma in Colorado Springs. My parents brought them (and us three kids) to Minnesota in the ‘80s … and then I brought it here 3 years ago. It’s an Italian-inspired sandwich. I say “inspired” because my family is Italian, but each of the paninos are a different flavor profile. Some of the ones we serve don’t exist at any of the other “cousin” restaurants (now independently owned and operated by my cousins, aunts and uncles). One example of a unique PVB panino is the Spicy Sawgrass Shrimp Panino! We use fresh Mayport shrimp, and it’s divine! In your opinion what ties it all together? Each of the paninos has its own flavor, but the delicious ingredients are noticeably superior, and the paninos are made with love. Honestly, anytime that you are able to enjoy something, a product in any genre, that has been lovingly prepared by someone who actually cares, you will notice a difference. My business is built on the foundation that “Great Food Makes People Happy!” I truly believe that if you take amazing ingredients, a tried-and-true product and people that enjoy providing service to others, you will have a winning formula. The panino sells itself … trust me and try one! 25
Valley Smoke ‘Que for 2 Eric Williams, Co-owner Photo: Stefanie Keeler What's it called? Que for 2: A three-meat combo served with three sides, buttermilk white bread, pickles, choice of heritage St. Louis ribs, Good Breed Chicken, Valley Smoke Beef Brisket, Carolina-style Chopped Pork and house-made hot links. How do you make it? Oak-smoked for eight to 18 hours depending on the cut of meat. Where is this dish from? The Southern states. Is there a special type of wood you guys smoke with to enhance the flavor? Local oak from the area. What's the best thing to do after you finish this dish? Lean back in your chair and enjoy a bourbon cocktail. Ponte Vedra 26
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M Shack Spiked M Shakes Chef Matthew Medure, Owner Photo: Sindy Gonzalez What are the hand-spun shakes with alcohol in them make sure we were pairing a quality product with its referred to? Just "boozy milkshakes?" tastiest counterpart. We currently use items such We call our adult milkshakes, “Spiked M Shakes.” as Kahlua, Amaretto, flavored vodka, bourbon and even moonshine. What do the shakes generally consist of? And what’s What’s the best thing to pair a boozy shake with? the secret to making them so delicious? The secret is in the ice cream. Our soft serve is a They go with anything! That’s the best part of a rich, thick proprietary blend giving it the perfect, milkshake. You can order it on its own or enjoy it with your dinner. I love to enjoy my shake with a smooth consistency. Our chefs crafted each recipe basket of french fries for the perfect sweet and to make sure everything in the shake is perfectly balanced and no flavor is overpowered. salty combination. Was this “boozy” shake concept something you What’s your favorite shake? tried elsewhere before and wanted to recreate, or Bananas Foster. was it a brand new, M Shack concept? These shakes were brand new just for M Shack, but we wouldn’t mind incorporating them into our next fresh-casual concept. What type(s) of alcohol are used to make the shakes? Does it depend on the shake or the customer's preference? The type of alcohol we use is really determined by the flavors in the shake. Our chefs worked closely with our bartenders when we created this menu to Beaches + Town Center 28
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Florida Cracker Kitchen Chicken and Waffles Blair Hensley, Co-founder Photo: Stefanie Keeler What is the item called? Keeping it simple: “Chicken and Waffles.” How do you guys make it? What's in it? We make a homemade waffle batter with real buttermilk that my brother has been using for years. We also use all-natural chicken breast that we soak in whole buttermilk and roll in our breading that is an old family recipe that we have been frying chicken in before I was a glimmer in my mother’s eyes. Where is it native to? Not sure of the natural origin of chicken and waffles, but fried chicken is a staple of the South and its cuisine, and waffles are your traditional breakfast fare. With the Florida Cracker being a breakfast/lunch spot, it’s natural to have the combination of both. Plus it’s one of the best cures for a hangover. What in your opinion distinguishes your take on chicken and waffles from others? With our chicken and waffles, the waffle is half the battle. Since it’s made from a scratch batter and not a pre-bought mix, the flavor of the waffle combined with our chicken soaked in buttermilk and rolled in our breading and topped with powdered sugar brings your taste buds to life. The big difference in our chicken and waffles is that we cut up natural chicken breast into strips and pile that on top of the waffle instead of chicken with pieces or quarters that have the bone in them still. You can eat this without getting your hands involved and messing up that pretty shirt your mother ironed for you. What's the best thing to do after you finish this dish? Finish your Bloody Mary and order one of our cinnamon rolls for dessert and try not to slap your momma if she is sitting across from you because it’s so good. Intracoastal West 31
Kazu Sushi Kazu Sushi Burrito Chef David Chen Photo: Muriel Silva What is the item called? What is your favorite ingredient in it? Kazu Sushi Burrito. My favorite ingredient is definitely the red spicy tempura crunch. It gives the sushi burrito great What's it made of? texture, color contrast and a little kick to it. Salmon, spicy tuna, shrimp tempura, avocado, cucumber, mango, tobiko and shrimp sauce wrapped What do you think ties it all together? in seaweed and rice. I think it's all the different flavors and textures. There is something spicy, something sweet and something Where is this from, or is it something original? crunchy. This dish is definitely new in this area, but the concept of sushi burritos started on the West Coast. Southside 32
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Mellow Mushroom Thai Dye Pizza Justin "Juice" Morrison, Jax Beach GM Photo: Stefanie Keeler What all's in the 'za? Is there something in particular you think makes this pizza shine? It’s an olive oil and garlic based pie with all-natural curry chicken, The fresh ingredients, combined with the non-traditional mozzarella, roma tomatoes, onions, and then topped with fresh combination of cucumber and Thai chili sauce, give the pizza basil, cucumbers and a swirl of Thai chili sauce. an unexpected and satisfying flavor profile. Where is this dish from? Why do you think people love it so much? Beaches & Beyond The dish was created here in Jacksonville about 10 years ago All of the reasons listed above are why people love this dish. and has been a fan favorite since. Washing it down with an ice-cold local craft beer certainly adds to the experience. 34
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The Floridian ‘N Grits Genie and Jeff McNally, Owners Photo: Cole LoCurto What is the dish called? Where is this meal native to, or is it something original? This dish is called 'N Grits, as you can order this with a Shrimp and grits has deep roots in Southern food culture, variety of proteins — shrimp, fresh catch, tofu/tempeh starting with the Native Americans preparation of grits (for a vegetarian option) or chicken — we like to give and merging organically with the low-country bounty of our guests plenty of options, and it's delicious any way fresh seafood and, significantly, the African-American you spin it! Gullah spices and flavor profiles. It's a Creolized-hybrid of a dish that speaks volumes about the Creolized-hybrid What're the components of the 'N Grits? of a region that is the low-country South. Over the years we've had a few versions of our spin on the traditional "shrimp and grits," starting with Where'd the inspiration for it come from? cornmeal-based Wainwright Cheddar Polenta Cakes Shrimp and grits is an obvious staple on Southern menus, and finally making our way to this current manifestation but our version changes with the seasons and with the using “Purple Rice Grits” from Congaree and Penn. offerings of our local purveyors. We move to a citrus Essentially the rice breaks during the milling process strawberry salsa as the topper in the winter, corn-poblano and the splinters are the “grits.” It's hearty and creamy, salsa in the summer, apple relish in the fall and so forth, almost taking on a risotto texture with a super-rich, while ensuring that the seafood and other proteins are nutty flavor profile. sourced from our own neck-of-the-woods. Our version incorporates goat cheese (and plenty of What do you think really ties it all together? butter) to offset the richness with a bit of tang and complexity. We came on this version after having the We try to always use quality ingredients native to our opportunity to source from Congaree and Penn — rice region, while updating these to reflect a more modern growers and millers based right here in our region in and globalized food culture. We have deep respect for Jacksonville. They continue to offer innovative and the Southern Foodways, recipes and traditions, but also creative products that are a ton of fun to work with. embrace and look to innovate on the ever-changing Currently we top this with blackened shrimp and a citrus influences of the cultures that have started to converge strawberry salsa, taking our cues from the most abundant on Florida — from Thai to Caribbean, Indian and Korean, seasonal produce. We season the salsa with orange and we are fortunate to live in a place that takes its cues from lime, cumin, coriander and fresh herbs. It's bright, citrusy the coastal cuisines of all of these regions, and we work but has a lot of depth at the same time — an excellent to merge our traditional recipes with these flavor profiles. foil for the creamy grits and the spicy shrimp. St. Augustine 36
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Jewelry: Monahan Jewelers For more info, see page 7 Model: Chelsea Nisted | Photo: Kelly Martucci Location: The Mini Bar 39
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Gilbert's Hot Chicken, Fish & Shrimp KG’s BLT Biscuits Chef Kenny Gilbert Photo: Kristen Penoyer How is it made and what does it consist of? We season with my signature Chicken Seasoning, which can be found at chefkennygilbert.com. The chicken is then smoked and marinated in buttermilk egg batter, then placed in a dredge and deep fried. What's the inspiration behind the sandwich? It’s modeled after the Classic Chicken & Biscuit, just kicked up a few notches. Where'd the concept for the dish come from? It came from the idea of a classic BLT, which I love. And when you throw in house-smoked and fried pork belly with smoked chicken and a jalapeño cheddar drop biscuit, the marriage is heavenly. What do you think ties this meal together? The meal ties together purely based on the classic combination of chicken and biscuits as well as a good old BLT. The pickled green tomato is an amazing, cravable twist. 41
What's in it? Hangar Bay Roast pork, noodles, seasoned egg, scallions, bamboo, naruto, bok choy and corn. Tonkotsu Japanese Ramen Chris Straw, Owner Where is this dish native to? Photo: Muriel Silva Kyushu, Japan. What are people's reactions when they first try it? Surprise. "Wow, I didn't think it would taste this good!" What drink, wine or beer would you pair with this? Sapporo Premium Lager Beer. Mayport 42
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Good Dough Fried Chicken Doughwich Logan Moore, Co-owner Amanda Gibson, Recipe Developer Photo: Jesse Brantman Tell us what all is in it. This is a sandwich made on our raised (yeast) doughnut, hence the name Doughwich. It has our buttermilk-marinated, beer-battered fried chicken on it. We use Intuition Ale Works Jon Boat for the beer batter, Olive My Pickle pickles, B and D hot sauce, house-made honey butter, and top it with original glaze. Not only does it make you do a double take and step out of your way to ask, "What's that?" but it has three different local components to it. Where did the idea for the dish come from? When we started out with the idea of opening a doughnut shop, we knew we wanted to have savory sandwiches. We designed our raised doughnut to not only complement sweet glazes, but savory toppings and fillings as well. We knew we wanted fried chicken on our menu and let our recipe developer, Amanda Gibson, have at it. She created the fried chicken recipe we have today. After tasting the fried chicken, we were able to think about what else we wanted on the Doughwich, and that's when we started finding partnerships with other local makers in our city. Where's it from, or is it completely original? I don't know many people putting fried chicken on a doughnut, but combining a love of fried chicken and of doughnuts together into one, what's not to love? What's the best thing to do after you finish this? Dessert doughnut! You’ll be full, but not too full to try our signature Brown Butter doughnut. Just like you’d expect, brown butter is the base for this glaze, which creates a rich toffee flavor. It’s simple, but delicious. What is your favorite ingredient in the Doughwich? For me (Amanda) it's hard to say, since all the components of this dish work so well together, but I think it'd be silly to not say the fried chicken since the other ingredients are there to make the chicken shine. I love that it takes time. While we fry this dish to order in the shop, what you don't see is the time preparing it. It sits in a hot sauce and buttermilk marinade for at least 24 hours. We make our breading from scratch with our favorite spices and double dredge it in that dry mix after its beer-batter bath to make sure it's nice and crispy before going straight into your mouth. Intuition's Jon Boat really adds a unique flavor to the chicken that normal chicken breading spices just wouldn't give it. When we first San Marco opened, I was eating just the fried chicken for lunch every day. 44
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Pattaya Thai Moo Krob Kana Russell Clayton, Owner Photo: Jesse Brantman What is the exact name of it? Moo Krob Kana. Moo Krob translates to “pork crispy,” Kana is “Chinese broccoli.” What does it consist of? How do you make it? It consists of crispy pork belly, Thai bird chili, garlic, vegetable oil, Chinese broccoli and whole peppercorns. The first step is making the crispy pork belly. We cut the pork into 1-inch by 6-inch strips. The pork belly is then simmered in water, rice wine vinegar and salt. After it has cooled, you poke the skin with a fork and cross hatch with a sharp knife without going below the skin. Next, the pork belly is fried at low heat, then once cooled again, flash fried at high to crisp the skin to a pork rind texture. Using a mortar and pestle, we crush the garlic, peppercorn and chili and set aside. Next we cut the crispy pork belly into half-inch width pieces. Low heat a wok with a little oil and add the cut pork pieces to crisp more and render out a little fat for cooking. Remove the pork belly and with the wok still hot, add the crushed garlic, peppercorn and chili. Lightly brown, then add Chinese broccoli and vegetable stock. Season to taste with oyster sauce, palm sugar and thin soy. Once the Chinese broccoli is cooked, plate it and leave a little sauce to coat the pork belly. Toss the pork belly in the sauce and place it on top of the stir fried broccoli. We serve it with jasmine rice. Where is this dish native to? Thailand. It’s a recipe I learned from my mother. What's the best thing to do after you're done eating it? Use any remaining rice or a second order of rice to soak up all the leftover juices. Reflect and drink a Thai Singha beer. What are people's reactions when they first try the Moo Krob Kana? Tears of joy followed by a hug. 47
Hawkers Dim Sum Crunchy Balls Kaleb Harrell, Co-owner Photo: Sindy Gonzalez What is this dish referred to as? Does it have a nickname? In traditional Chinese our “Dim Sum Crunchy Balls” are called simply “shrimp balls” or “Ha Yu.” Also, the nickname in traditional Chinese Dim Sum restaurants is “fried shrimp ball.” How does one make a Dim Sum Crunchy Ball? Is it difficult? In short, it is difficult to do correctly. It starts with minced shrimp, ginger, scallions and seasoning. Then the meat must be continually pounded or beaten until all the air pockets are out of it, a process that typically takes two to three minutes and a lot of noise. Once the filling is ready, it is dipped in an egg wash and rolled in pre-cut strips of spring roll skins. The ball is then deep-fried to a crisp. How would you describe the taste and texture of them? The beauty of this dish is its texture. As you start to bite it, you get an initial crunch from the spring roll’s skin, but once inside, the filling has what we refer to as a "bouncy" texture. It is not mushy or soft like many dumpling fillings can be. After the texture comes the rich taste of fresh fried shrimp with a hint of ginger. Where is this native to, and how did it make its way to your menu? The dish is native to Cantonese cooking, originating in the Canton region of China. More specifically, this dish is associated with Dim Sum or a "brunch" of sorts in Chinese culture. Fried shrimp balls, along with dozens of other dishes, are pushed in carts around the dining room as patrons pick plates off the cart for their table. Two of our founders’ families are from Hong Kong and this was Wayne’s family’s recipe for the fried shrimp balls. Although traditionally found in Dim Sum, the dish can also be found from street food vendors and, frankly, is delicious enough to make it on our menu. What makes this item stand out across Jacksonville’s Asian food scene? As with all of Hawkers’ dishes, we take authentic recipes of very traditional Asian comfort foods and serve them up in an approachable environment as a part of a great dining experience. Not to mention we are pretty sure Riverside + Beaches this is the first menu item in history to become its own hashtag. 48
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The Spanish Bakery & Cafe Empanadas Rob, Marketing Manager Photo: Cole LoCurto What's this particular item called? Where is this dish native to? We are known for our signature beef empanadas. These items are Most of our items are based on Spanish/Portuguese recipes, but made fresh every day from scratch, and our guests love them. over the years have been adapted to a more American-Spanish feel. What's in it? Where did the idea for the empanadas come from? Well we can tell some of the ingredients, but some we have to To be honest, we don’t know. The original owners of the Spanish keep for ourselves. The beef empanadas are homemade pastry Bakery started it over 50 years ago. I believe they saw a market stuffed with Spanish vegetables, beef and our secret seasonings, gap in the area with all the Menorcan and Cubans in the area and then baked — not fried. filled it. All the original recipes have been kept, which has lead to people bringing their children and their children’s children to visit What's the secret to the popularity of your food? and tell stories about how they came here as kids. All the food at the Spanish Bakery is made fresh every day. I believe In your opinion what ties it all together? this is the reason for our popularly with our Menorcan locals and our tourists from all over the world. St. Augustine is a busy tourist town, and St. George Street is no exception. The Spanish Bakery & Café is an oasis just off the What's the secret blend of herbs and spices? street giving locals and tourists a peaceful break from the hustle and bustle, while soaking in the Spanish guitar music and enjoying Now I could go on about how over 50 years we have learned to mix Spanish food. People love that everything including the bread is our seasoning to perfection and by keeping our menu reasonably small, have had the time to learn the limits of flavor and taste for made daily on-site with fresh ingredients. our products. Our secret really is the time and years we have had to adapt our recipes and the feedback from all who have visited us. Why not come and find out for yourselves? St. Augustine 50
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Epik Burger Fruit and Cheese Burger Korey Konopasek — Chef/Owner, Epik Burger Photo: Muriel Silva Why did you decide to simply name this burger the “Fruit and cheese board. I definitely didn’t invent the flavors themselves, Cheese Burger?” I just made them work on a burger. Getting the fruit portion just right was probably the most time I have ever spent creating I generally try and keep the names of our burgers simple so diners a burger.” can have an idea of what it is by skimming the menu. Also, the thought behind of it was, what do you often eat with a good What is the most common customer reaction to tasting this cheese? Fruit is definitely a standard go-to with great cheese. burger for the first time? What is the burger made of, and why did you choose to incorporate I have many people surprised about how much they enjoyed it. both the sweetness of fruit and the tanginess and complexness It also won a Burgers and Brew competition a few years ago so of sharp cheddar? I suppose it has been pretty well received! The burger itself is a choice of our fresh beef or bison. It comes Does this burger tie into your overall menu? on a baguette bun, with Riesling poached apples, honey, bacon and Old Quebec Aged Super Sharp Cheddar. I went with the It definitely ties into what Epik Burger is all about. It was on the sweet fruit and honey as soon as I tasted the cheddar for the second phase of our menu about a year or two after opening. first time. It was incredibly sharp and I wanted to balance it out I started to change direction from focusing on different types so that it would taste great on a burger. of cuisine to inspire our burgers to starting with a really good cheese and creating the burger from there. What’s better than a Is this unique burger native to somewhere specific, or did you great cheese on a burger? Except a third phase this year as well! come up with the idea yourself? Intracoastal West I have never seen this burger anywhere before, so my thought process was really to focus on the cheese itself, just like on a 53
9 NINE DISTINCTLY DUVAL DISHES By Jack Twachtman | Staff Writer First things first, this is not a list of the best things to eat in Jacksonville. While I’m certainly not above declaring my subjective opinions on food as the gospel of truth, that’s not what this list is about. First Coast institutions in their own right — and the following dishes, and the establishments that serve them — come closest to establishing a unique identity for the Jacksonville food scene, separating and distinguishing it from the rest of the South. Some are undeniably delicious, while others are elevated to legendary status by their historical and cultural significance. But, not unlike our beloved city itself, all of them are decidedly unpretentious and approachable. So, without further ado, let’s dig in! FRIED CHICKEN DINNER @ Beach Road Chicken Dinners Serving family-style fried chicken dinners since 1939, this historic homestyle eatery’s namesake refers to when Atlantic Boulevard served as the only route connecting Jacksonville proper to the beach. Is it the best fried chicken in the South? Not by a mile, but where else can you gorge yourself on UNLIMITED creamed peas, I ask? CAMEL RIDER @ The Sheik The Camel Rider arguably became the most iconic Jacksonville dish after the New York Times broke the story in 2012. Essentially a cold-cut sandwich stuffed in a pita with Italian dressing, it was the inevitable result of decades worth of Christian-Arab immigration. Several places around town still serve them, and folks in Jacksonville have been washing them down with giant cherry limeades at The Sheik since 1972. BREAKFAST IN A CUP @ Tommy’s I probably shouldn’t even be writing about this well-guarded Springfield secret, but only the initiated know where to find this nondescript breakfast spot anyway. Breakfast fads come and go, but nothing beats a styrofoam cup of grits, butter, American cheese, breakfast meat and an egg cooked to order for just $2.50. Wash it down with a can of Busch heavy from the cooler and your Duval card is all but in the mail. 54
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FRIED SEAFOOD @ Singleton’s Seafood Shack Not much needs to be said on the merits of Mayport shrimp, but you haven’t really experienced the local delicacy until you’ve dined on them in the historic fishing village from which they take their name. End of story. FRIED GATOR TAIL @ Clark’s Fish Camp Admittedly, this is the one item on this list I’ve yet to check off, but in a way, that only validates the mystique. Newly reopened after recovering from Hurricane Irma, it’s the perfect place to take out-of-towners (Yanks especially) as the allure of eating fried gator tail on the water under a canopy of wild game trophies is undeniably Florida. GARLIC CRAB TRAY @ Seven Seas Crab House Dipping crab meat into garlic butter isn’t uncommon by any account, but drowning whole blue crabs in a viscous yellow condiment that resembles Hollandaise sauce sure as hell seems to be unique to crab shacks of Jacksonville’s Northside. Only a fraction of the original spots remain, but you can still indulge in the beloved pastime of cracking, sucking and making an unholy mess. BRUSCHETTA @ The French Pantry This unassuming bakery and lunch spot on Powers Avenue is known for its long lines and decadent dishes. Although this hidden gem recently received a facelift under new ownership and is rumored to be expanding into the former Edgewood Bakery, the deliciously inauthentic menu doesn’t appear to have lost any of its charm or appeal. SOUL FOOD DINNER @ Potter’s House Soul Food Bistro There’s a reason why the line for this cafeteria-style eatery, housed inside a converted Westside mall, stretches out the doors after church on Sundays and well into the evening. Authentic soul food classics like crispy, finger-lickin’ fried chicken, slow-braised oxtails, vinegary collard greens, earthy black-eyed peas and more justify the wait. SLIDERS @ Angie’s Grom Even townies such as myself have a soft-spot for Angie’s subs and that signature Peruvian sauce, but fewer are perhaps aware of the existence of its sister-shop with its delightful menu of sliders served with black beans and yellow rice. If I’m blowing your mind right now, befriend a Beaches native and beg them to show you the light. 56
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Calendar February 2018 9-11 11th Annual DONNA Marathon Weekend ATP Tour Blvd., Ponte Vedra Beach Breastcancermarathon.com Get ready to put on your best shade of pink. Join the Jacksonville community and participate, volunteer or cheer on runners at the annual DONNA Marathon Race Weekend. The events include a 5K, 10K, Relay, Half Marathon, Marathon, Ultramarathon and Event Challenges. This year, take the Weaver Challenge, with $300,000 or more raised, there will be a $100,000 match. Murray Hill Art Show Valentine’s Cruise Jacksonville Icemen vs. Brampton Beast Magnolia’s Pub Mandarin Holiday Marina Jacksonville Veterans Memorial Arena Magnoliaspub.com Captjacksailing.weebly.com Jacksonvilleicemen.com Feb. 1 @ 6 p.m. Feb. 14 @ 2 p.m. or 5 p.m. Feb. 25 @ 3 p.m. Jacksonville Icemen vs. South Carolina Stingrays North Beaches Art Walk Jacksonville Veterans Memorial Arena Beaches Town Center Jacksonvilleicemen.com Nbaw.org Feb. 3 @ 7:30 p.m. Feb. 15 @ 5 p.m. Healthy Living Disney’s The Lion King Chinese New Year Celebration Fight For Air Climb Times-Union Center for the Performing Arts Hawkers Neptune Beach & Riverside Bank of America Tower Timesunion.centerjacksonville.com Eathawkers.com Action.lung.org Feb. 6 @ 7:30 p.m. Feb. 16 @ 6:30 p.m. Feb. 3 @ 8 a.m. First Wednesday Art Walk Bar Association Young Lawyers Charity Chili Cook-Off Yoga Sundays Downtown Jacksonville Riverside Arts Market (RAM) River City Brewing Company Iloveartwalk.com jaxbar.org/view-events Events.jacksonville.com Feb. 7 @ 5 p.m. Feb. 17 @ 10 a.m. to 3 p.m. Feb. 4 @ 10 a.m. Red Velvet Imperial Stout Bottle Release WellRED Tour Run 4 Love 5K (Virtual Race) Atlantic Beach Brewing Company The Comedy Zone You Choose Your Own Location! atlanticbeachbrewingcompany.com Comedyzone.com Eventbrite.com Feb. 10 @ Noon-6 p.m. Feb. 23 @ 8:30 p.m. Feb. 14 @ 7 p.m. Less Than Jake, Four Years Strong, Direct Hit! (USA) Riverside Craft Beer Festival Running of the Bulls 5K Mavericks Live Riverside Arts Market Intuition Ale Works Mavericksatthelanding.com Riversidecraftbeerfestival.com Arcjacksonville.org Feb. 12 @ 6:30 p.m. Feb. 24 @ 4 p.m. Feb. 18 @ 8:30 a.m. Jacksonville Beach Art Walk Monster Jam 5K Glow Run Jax Beach EverBank Field Keystone Heights Airpark Betterjaxbeach.com Everbankfield.com Eventbrite.com Feb. 13 @ 5 p.m. Feb. 24 @ 7 p.m. Feb. 24 @ 5 p.m. 58
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Local Music Releases and Calendar February 2018 By Zach Sweat | Editor-in-Chief jambrothersmusic.com DUVAL Is For Lovers: Emo, Pop Punk, Throwback Local artist Jackie Stranger hasn’t put out an EP or Spliff's Gastropub album since 2013, which makes the release of this new facebook.com/events work all the more special. The EP, which was created Feb. 1 @ 10 p.m. using two guitars and a field recorder, is a five-track Jackie Stranger and John 5 & The Creatures record recorded in Jax during Hurricane Irma. Meant 1904 Music Hall to be a little raw, the album has a somber and beautiful 1904musichall.com aesthetic meant to be “an honest documentation of Feb. 2 @ 7:30 p.m. the powerless, sad, afraid and concerned feelings that one can experience during a disaster.” Check out even Folk Is People Jackie Stranger 1904 Music Hall more of his music online at jackiestranger.com or on Another Girl Who Broke My 1904musichall.com his Bandcamp page. Also, see him live this month when Heart Feb. 3 @ 7:30 p.m. he performs at 1904 on Feb. 2, Rain Dogs on Feb. 9. or Nighthawks on Feb. 10. N.W. Izzard plus Of Good Nature & The Ellameno Beat Jack Rabbits jaxlive.com Feb. 9 @ 7 p.m. Jack Ringca's 40 Years of Screwing Up Progressive metal group The Hereafter dropped this Rain Dogs and Nighthawks single back in the middle of December, and the video facebook.com/events they released simultaneously has warranted them Feb. 9 & 10 @ 8 p.m. some much-deserved attention. In just a few days, Queens Of The Night Valentine's Edition the video on YouTube had already gotten over 10K Nighthawks views. The band, comprised of Kyle Carper, Lorance facebook.com/events Smith, Michael Leach, Darren McCauley and Brandon Feb. 14 @ 9 p.m. Winchester, said they have big plans for 2018, including tours, so be on the lookout for them playing around Swimm The Hereafter the area. You can find even more of their music on Jack Rabbits jaxlive.com Jaded their Bandcamp page at thehereafter.bandcamp.com. Feb. 15 @ 9 p.m. The Get Right Band Planet Sarbez facebook.com/theplanetsarbez Feb. 15 @ 9:30 p.m. Something about different shades of blue resonates well with people who listen to sad music, but one Jacob Hudson and John Tibbs Murray Hill Theatre Jacksonville band attempts to find more emotion in murrayhilltheatre.com the hue with their latest release. The Nixon Tapes Feb. 16 @ 7:30 p.m. digitally dropped their EP, Indigo, Friday, Jan. 19 and is available for stream on Soundcloud, Apple Music Raiders of the Lost Ark and Spotify. The four-song conceptual release features Jacksonville Symphony jaxsymphony.org tailor-made tracks, packed with alternative emo vocals Feb. 16 @ 7 p.m. and instrumental melodies, seamless transitions and The Nixon Tapes confident lyrics that call out the past, acknowledge Indigo Get Down(town)! the present and embrace imperfections. Comparable Hemming Park to sounds from bands like Pile and Hum to Death Cab hemmingpark.org Feb. 24 @ Noon for Cutie and Nirvana, Indigo seems to hit a sweet spot between the lowest lows and highest highs of the human psyche. 60
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Social @voidlive #Voidlive Wow. What a year for Duuuuuuuuuuuvvvvaaaaallll. To celebrate this momentous season for the Jaguars, we decided to dedicate our social page to the boys in teal and the fans who love them. Here’s to the die-hard fans and the believers. #DTWD. Remember to use #voidlive on Instagram for a chance to be featured on Void’s social. Row 1 @6ixxg @everbankfield @jaguars Row 2 @jaguars_eats @jaguars_eats @jalenramsey Row 3 @logan_bowles @rickwilsonphotography @threatsupply 63
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Gear Guide 1 Void Winter Collection 2 Fit Foodie Gift Box 3 Zen Butcher Co. Chorizo Available at the Void HQ congareeandpenn.com thezenbutchercompany.com Cold af? We’ve got you covered with a Power gifting with power foods in Vegan meat created from fresh, locally new throng (not thong) of warm winter Congaree and Penn's signature wooden sourced and natural ingredients. Zen gear! Interested? You can pick one up at gift box. You can choose between a small Butcher Company’s products are the Void office and see even more styles (two items) or large (four items) gift box. changing people’s minds when it comes and discounted tees. to vegan food. Try it and see why! $50 $20 See website for availability 4 AeroPress Coffee Maker 5 ChefSteps Joule Sous Vide 6 Riverside Craft Beer Festival Tickets aeropress.com chefsteps.com riversidecraftbeerfestival.com This coffee maker is a new kind of press Join the sous vide train with the Joule With over 100 craft beers and food that brews coffee under ideal conditions: from ChefSteps — the smallest, most trucks to boot, why not treat your special proper temperature, total immersion and powerful sous vide tool available. someone (or yourself) to a special gift rapid filtering. This results in amazingly Designed to keep your food moist and this month with tickets to the Riverside delicious coffee. perfectly cooked with precision control. Craft Beer Fest? $29.99 $179 $40-60 65
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Surf Recap @voidsurfreport Row 1 @_luke_french_ @cooperlanier904 @le_on_me Row 2 @stevenstiletto @scottcretul @surfcoachmotes @tylersphotography Row 3 Jim Hey Who dis? @voidsurfreport / Wavemasters 67
Surfing KNOW YOUR RIGHTS Musician, Surfer and Co-Owner at Southern Roots, Juan Pablo Salvat By Matt Shaw | Staff Writer Photo | Cole LoCurto
“Know Your Rights” is a semi-regular column featuring profiles of and conversations with local surfers whose love for the ocean fuels their passion, in turn inspiring a deeper connection to the Northeast Florida community and making the RIGHT coast the BEST coast on which to live. Successful local businesses earn support not simply everybody. And, honestly, it's a dream come true.” through a commitment to providing goods and services to Southern Roots is an authentic family owned and op- their immediate communities. The best local businesses are erated establishment. As Mariah heads up the kitchen, often reflections of the communities they serve. lending years of experience and influences drawn from “We love our community. And we think through food and her upbringing in the Bay Area and Atlantic Beach to the drink, we connect to each other,” Juan Pablo (JP) Salvat said preparation of the day’s vegetarian-inspired menu, JP of the mission for his café and vegetarian restaurant South- holds down the counter, pulling shots of espresso bound for ern Roots, which he founded with his wife Mariah in 2014. drinks like Café con Leche, greeting incoming customers From the mixed-bag of simplicity that makes up the and curating an idiosyncratic Spotify playlist in his unof- restaurant’s beachy, rustic interior décor to its owners’ com- ficial role as house DJ. mitment to serving quality, seasonally inspired dishes made A fixture in the local music scene since his days at with ingredients sourced from local farms and purveyors, the UNF, providing Latin-percussion accompaniment to Southern Roots reflects the eclectic interests and distinc- beach-based jam band Saltwater Grass and earnest singer- tive personalities of its creators and, more broadly, the city songwriter Nick Williams’ The Whetherman Band, these of Jacksonville itself. In less than 3 years, the Salvats have days when he’s not behind the counter at Southern Roots, parlayed their collective vision, ingenuity and experience into the Miami-born JP plays percussion in the raucous Afro- a business that has become much more than just a successful Cuban Salsa band LPT. Even with a 2-year-old at home, a restaurant. Indeed, Southern Roots is now a West Riverside restaurant to run and consistent music gigs to play, JP still staple and a destination adored by many residing outside of finds time to make the drive from town to the beach to play the city’s urban core. in the fickle waves of the Atlantic Ocean. As a surfer, musi- “Our goals were pretty simple. Feed our family, friends cian and unabashed coffee zealot, JP’s passions are reflected and neighbors, teach and share our craft, develop relation- in the restaurant’s atmosphere (and, with a longboard fin or ships, and practice responsibility toward the environment,” two adorning SR’s walls, the décor as well). JP said of the meteoric success of their modest business We recently caught up with Southern Roots’ ‘spro- idea. “We’ve tried to make [Southern Roots] a place for pulling Salvat, and asked him about his road to entrepreneur- 69
SURFING IS NOW WHAT IT ALWAYS HAS BEEN FOR ME — A TIME TO HAVE FUN, DISCONNECT FROM OTHER STUFF AND GET IN TOUCH WITH NATURE. 70
ship and how saltwater fuels his passions. How and when did you know that you wanted to start your own business? My first job in college was at this place called The Fat Sandwich, which this guy from Miami started up in Talla- hassee. He basically made this really cool space, with cool art and good music, and people dug it. I was like wait, “I too want to do this.” But I knew coffee was my thing. I lived overseas in Spain for a bit and, of course, fell in love with the cafe and coffee culture over there and just always took down mental notes. Then 7 years ago, I met my wife, Mariah, and she was kicking ass with food, tabling at farmers markets. I learned so much from her. She introduced me to an entirely different style of food and it tasted so good. We eventually took a long road trip together and somewhere on the West Coast in the middle of a hike we got the idea of what we wanted to do when we grew up. Where and when did you start surfing? I started surfing in both Miami and in Colombia. I had cousins who were really into it, who showed me the ropes. Once I started driving, my friends and I would pile in and either hit up South Beach or head up the coast for a couple nights and camp along the way surfing anything, even shin- high waves. I moved to Jacksonville in 2005, and I’ve been surfing around here ever since. Between playing music, running Southern Roots and taking care of your young son, what kind of role does surfing play in your life? Is it something you find you need to do in order to find balance? Surfing is now what it always has been for me — a time to have fun, disconnect from other stuff and get in touch with nature. Whether I’m out having a solo session or with my homies, I’m always so thankful to be out there catch- ing waves. I still think it’s crazy that we are all able to take time and slide around on water at this point in our lives, and I’ll do whatever it takes to make sure I get out there any chance. Sometimes, all it takes is a couple waves and I feel like my whole world gets to be that much better for a few days or even weeks. I can’t wait for the day that I can take my 2-year-old son surfing. But for now, I’m pretty stoked that I can get that time for myself and not worry about him stealing my waves [laughs]. See the full interview on voidlive.com for more. 71
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Fishing Forecast February 2018 By Rory Gregg | Staff Writer Food, glorious food! This is one of the best Void issues of the year! Just as the 904 is one of the best-kept secrets in the Jetties – It’s prime time at the rocks right now for sheepie world to live, work, play and fish, we also have an awesome fishing! Plus everything else is biting at the jetties currently. budding culinary scene! Why not? We have miles and miles of Sheepshead are herding hard, and big reds, trout, big ugly black ocean and river producing delicious catches, farm lands a short drum and many other species are also on the prowl. If you’re drive away, and some great locals turning out awesome dishes looking to fill the cooler for a big fish fry then pick a great day — water-to-table and farm-to-table right in your backyard. to go the jetties, and you could score big around the slack We also have some awesome waterside establishments you tides. For the sheeps, all you need are some sheepy jigs, fish can pull your boat right up to after a great day on the water, finder rigs and some live fiddlers from B&M and you’ll be in the and they’ll prepare your catch for you. This has been one of money jigging vertically just off the bottom. Big reds and trout the coldest winters in a long time, and the month of February can be caught with a quarter-ounce jig and fat mud minnows is pretty much our last blast of winter. Yet, when the windows or live shrimp drifted in the current while keeping your rod tip of weather open up, it’s still a great time of year to be on the at a 45-degree angle to not get hung up before some massive water, just remember the coffee thermos, hand warmers and strikes. Cut baits on fish finder rigs will also do the trick, and extra layers to peel off … Tight Lines! don’t be surprised to hook up a huge black drum or bull red. Inshore – Within the last month, water temps have dropped Offshore – When the wind lays down during the month of big time, and it all kicked off after the blast from winter storm February, the big boys will be playing with their big toys and Grayson, and we’ve followed up through January with some charging offshore and screaming Waaaaaaaahhhhooooo! steady cold fronts keeping temps down. But the fish still gotta From February 3 to March 31, the Northeast Florida Wahoo eat! During these conditions, you want to focus on slowing it Shootout, presented by Strike-Zone (the largest wahoo tourney down, going with the flow and timing your tides around your in the world), will be in full force, and the boats will be trolling fishing missions. A hot bait that is sure to put the smack down hard to land their prize catches to weigh in. It’s also an excellent on big reds and trout is the MirrOlip crankbait by MirrOlure! time to check out your favorite local seafood restaurants as Tied on with a loop knot to 3 feet of 20-lb. fluorocarbon leader, they will be serving up some fresh wahoo dishes daily. If you make long casts towards the oyster rakes on the low tides and can’t get that far offshore for the prized ‘hoo, then bottom retrieve with a steady reel and a 1-2-3 twitch pause, which fishing is your thing. When the offshore windows open up, the cranks it down to depths of 4 to 6 feet and be ready for the reefs and wrecks will be loaded with seabass, triggers, snapper slam! Another super effective way to fish on the outgoing tides varietals, grouper and many more ready to bend your pole. next to your favorite eddies and oysters is to anchor up and Just think about all of the great dishes you can make after you float a live shrimp through the strike zone and be ready to set load the cooler offshore and stock up the freezer with delicious the hook like a champ when the cork goes down like a rocket. filets for the season. Apply these presentations in February for reds and trout galore. Upcoming Tournaments Northeast FL Wahoo Shootout El Cheapo Sheepshead Tournament Conch House Wahoo Challenge wahooshootout.com elcheapojax.com conch-house.com Feb. 3 - Mar. 31 Mar. 3 March 15-17 73
Fishing Pics Submit photos to: ed@voidlive.com 74
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