Newspaper article The Florida Times Union


Newspaper article The Florida Times Union


Article excerpt



A new farm-to-table trend is sweeping the restaurant industry around the nation, and Chew is the first to bring it to Jacksonville.

The farm-to-table trend brings sustainable goods, those grown or raised locally, from local farmers to restaurant kitchens for economic and environmental good.

"We are hoping to benefit our community and make positive moves in all directions," said executive chef Sean Irwin. "We are basically cutting the middle man."

Chew has already started converting its cuisine and is moving in the direction of a fully sustainable menu.

Farm-to-table includes meats, poultry and fish products as well as local organic goods, but Chew's first changes towards sustainable options have been in fish.

"We use the Monterey Bay Aquarium's Web site to track which fish are being over-fished in our area and strive to serve our guests a unique

variety that has thriving populations," chef Kyle Lamb said.

The same theory is being applied to beef as the restaurant is looking into local cattle farmers for their steak and beef supply, as well as local farmers for organic produce, but both are in the decision process and not yet featured on the menu.

Restaurant patrons can now order the Chorizo and Mussels Pasta with local mussels, and within the next month sit down to braised short ribs from grass-fed local cattle.

But of course the big question when it comes to food is, how does it taste?

"The taste is incredible," Lamb said.

Chew is located downtown at 117 W. Adams St. For reservations, call (904) 355-3793.


The Capital Grille is offering a $49 specialty four-course menu, "Comfort Food with a Gourmet Twist," through Sunday, Feb. 28, that puts an artistic spin on classic winter favorites. Those who crave tomato soup and a grilled cheese on a chilly evening would enjoy Capital's hot, homemade tomato and fennel soup with miniature grilled mozzarella, prosciutto and basil sandwiches. …

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