man buys $500 gift card from McDonlads for clerk to give ot the needy. McDonlads owner matches it.
http://jacksonville.com/news/georgia/2011-12-19/story/man-buys-500-gift-cards-waycross-mcdonalds-tells-clerk-use-them-hungry
Seasons 52 Luanches new Winter menu (Now in Jax Towncenter)
http://jacksonville.com/opinion/blog/423471/gary-mills/2011-12-20/seasons-52-introduces-new-winter-menu
Aqua Grill in Ponte Vedra Beach has new Nappa inspired monthly ad-hoc dining meals
http://jacksonville.com/opinion/blog/423471/gary-mills/2011-12-20/aqua-grill-brings-napa-valley-dining-concept-ponte-vedra
Tuesday, December 20, 2011
Monday, December 19, 2011
Jacksonville and Food news Monday 12/19/2011
Morton's Restaurants sold for $116 Million
http://www.bizjournals.com/jacksonville/news/2011/12/19/mortons-resturant-group-sold-for.html
Newk's opening first Jax restaurant in March
http://www.bizjournals.com/jacksonville/blog/2011/12/newks-opening-first-jax-restaurant-in.html
Winn-Dixie and Bi-Lo acquisition and merger timeline
http://www.bizjournals.com/jacksonville/news/2011/12/19/winn-dixie-acquisition-and-merger.html
List of Bowl Game gifts for Bowl season
http://www.bizjournals.com/jacksonville/news/2011/12/12/2011-bowl-gifts-welcomed-with-open-arms.html
http://www.bizjournals.com/jacksonville/news/2011/12/19/mortons-resturant-group-sold-for.html
Newk's opening first Jax restaurant in March
http://www.bizjournals.com/jacksonville/blog/2011/12/newks-opening-first-jax-restaurant-in.html
Winn-Dixie and Bi-Lo acquisition and merger timeline
http://www.bizjournals.com/jacksonville/news/2011/12/19/winn-dixie-acquisition-and-merger.html
List of Bowl Game gifts for Bowl season
http://www.bizjournals.com/jacksonville/news/2011/12/12/2011-bowl-gifts-welcomed-with-open-arms.html
Sierra Nevada getting closer to an East Coast brewery
http://jacksonville.com/opinion/blog/428360/roger-bull/2011-12-16/sierra-nevada-getting-closer-east-coast-breweryWednesday, December 14, 2011
How to Build an Easy Cheap Window Farm
One of the biggest complaints I get is that either vegetables are too expensive or don't taste good. The easiest remedy for that is to grow your own. However, many of us don't have access to good soil or land. The answer to this is simple window hydroponic farms. This article gives step by step instructions for building a simple home window farm for under $30. It uses simple, easily accessible items and takes under an hour to construct. and you have easy access to simple home grown veggies for the house!
http://www.windowfarms.org/buildyourown
http://www.windowfarms.org/buildyourown
Beef Tenderloin recipe and tips!
From a cincinatti.com article below
http://nky.cincinnati.com/article/AB/20111214/LIFE01/312140017/Beef-tenderloin-slam-dunk-parties?odyssey=mod|newswell|text|FRONTPAGE|s
Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in NewYork and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including “Soaked, Slathered and Seasoned.”
http://nky.cincinnati.com/article/AB/20111214/LIFE01/312140017/Beef-tenderloin-slam-dunk-parties?odyssey=mod|newswell|text|FRONTPAGE|s
They key to a great holiday party is a relaxed host. And that is easier than it sounds. All it takes is a little planning.
When I entertain, I make sure that all the food can be prepared and served or set out on a buffet with very little effort. At the very most, I include only one menu item that has to be cooked just before serving.
For that reason, I find beef tenderloin to be my entertaining slam dunk! Everyone loves beef tenderloin and it is good served chilled, at room temperature or warm. If you are serving it chilled or at room temperature, it can be made the day before, making it even more convenient.
It also is economical because you can slice it thin and get 20 to 25 portions out of a single tenderloin. If you like, you can splurge and buy prime tenderloin. Or if you plan in advance you can employ my trick and “wet age” it yourself in the refrigerator, resulting in a tenderloin with great depth of flavor.
Home wet-aging is effortless and especially handy because you can buy the tenderloin when it is on sale and save it for a future party or parties. Make sure you purchase a tenderloin that has been shrink-sealed (no air in the packaging). Once the meat is exposed to air, you have to cook it or it will go bad.
But in airtight packaging, you can let the meat “age” in your refrigerator for up to six weeks. Many restaurants do this and you can really tell the difference in the end product.
I place a couple of tenderloins in the back of my meat drawer and turn them every couple of days. I then schedule an alert on my calendar for two, four and six weeks to remind me that they are in my refrigerator waiting to be cooked.
If I am feeling ambitious, I smoke the tenderloins with a combination of pecan and cherry wood and serve them chilled the next day. If I don’t have that much time, I sear them on the outdoor grill or a stovetop grill pan and finish roasting them with indirect heat, either in the grill or in the oven.
The key to a perfect beef tenderloin is to season it simply and not overcook it. I take the meat out when the internal temperature reaches 130 F and let it rest for a minimum of 15 minutes, the longer the better so that the juices redistribute and every slice is rosy pink with a soft, tender and buttery texture.
Beef tenderloin itself is a crowd pleaser, but I always have a couple of options to dress it up. My favorite is this very simple but light and tangy horseradish cream. I make it just before my guests arrive and set it out with the meat and a small selection of dinner rolls. Pumpernickel is my favorite, but seeded hard rolls, soft brioche and/or a crusty baguette also are good choices. Your guests can make their own sandwiches or eat the tenderloin simply with a dollop of the fluffy horseradish cream.
Holiday Beef Tenderloin with Horseradish Cream
2 tablespoons olive oil
For the rub:
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
½ teaspoon minced garlic
½ teaspoon cayenne pepper
For the horseradish cream:
1 pint heavy cream
1 to 2 tablespoons refrigerated, white prepared horseradish (not horseradish cream)
Juice of ½ lemon
Fine-grain sea salt
Dinner rolls
Remove the meat from the refrigerator and let come to room temperature, about 1 hour.
When the meat is ready, use paper towels to dry it. Brush the meat all over with a thin coat of olive oil. Set aside.
Heat a grill to high.
To prepare the rub, in a small bowl mix together the salt, pepper, garlic and cayenne. Sprinkle the rub evenly over the tenderloin.
Place the tenderloin directly on the cooking grate and sear for 2 minutes on each side over direct high heat. After all the sides are seared, reduce one side of the grill to medium and the other side to the lowest possible heat. Set the meat over the cooler side and grill for another 30 to 40 minutes for medium-rare, or until a thermometer inserted at the thickest spot reads 130 F.
Alternatively, the tenderloin can be seared in a large skillet on the stovetop, then set on a rack over a rimmed baking sheet and roasted at 350 F.
When the tenderloin is done, transfer it to a platter, cover with foil and let rest for 15 minutes.
While the beef rests, pour the cream into a large stainless steel bowl. Using an electric mixer, whip the cream on high until it forms soft peaks. Add 1 to 2 tablespoons of prepared horseradish. Taste and adjust, adding more horseradish if you like it stronger. Season to taste with lemon juice and salt.
Thinly slice the beef and serve with horseradish cream and dinner rolls. Serves 20.
When I entertain, I make sure that all the food can be prepared and served or set out on a buffet with very little effort. At the very most, I include only one menu item that has to be cooked just before serving.
For that reason, I find beef tenderloin to be my entertaining slam dunk! Everyone loves beef tenderloin and it is good served chilled, at room temperature or warm. If you are serving it chilled or at room temperature, it can be made the day before, making it even more convenient.
It also is economical because you can slice it thin and get 20 to 25 portions out of a single tenderloin. If you like, you can splurge and buy prime tenderloin. Or if you plan in advance you can employ my trick and “wet age” it yourself in the refrigerator, resulting in a tenderloin with great depth of flavor.
Home wet-aging is effortless and especially handy because you can buy the tenderloin when it is on sale and save it for a future party or parties. Make sure you purchase a tenderloin that has been shrink-sealed (no air in the packaging). Once the meat is exposed to air, you have to cook it or it will go bad.
But in airtight packaging, you can let the meat “age” in your refrigerator for up to six weeks. Many restaurants do this and you can really tell the difference in the end product.
I place a couple of tenderloins in the back of my meat drawer and turn them every couple of days. I then schedule an alert on my calendar for two, four and six weeks to remind me that they are in my refrigerator waiting to be cooked.
If I am feeling ambitious, I smoke the tenderloins with a combination of pecan and cherry wood and serve them chilled the next day. If I don’t have that much time, I sear them on the outdoor grill or a stovetop grill pan and finish roasting them with indirect heat, either in the grill or in the oven.
The key to a perfect beef tenderloin is to season it simply and not overcook it. I take the meat out when the internal temperature reaches 130 F and let it rest for a minimum of 15 minutes, the longer the better so that the juices redistribute and every slice is rosy pink with a soft, tender and buttery texture.
Beef tenderloin itself is a crowd pleaser, but I always have a couple of options to dress it up. My favorite is this very simple but light and tangy horseradish cream. I make it just before my guests arrive and set it out with the meat and a small selection of dinner rolls. Pumpernickel is my favorite, but seeded hard rolls, soft brioche and/or a crusty baguette also are good choices. Your guests can make their own sandwiches or eat the tenderloin simply with a dollop of the fluffy horseradish cream.
Holiday Beef Tenderloin with Horseradish Cream
Holiday Beef Tenderloin with Horseradish Cream
5-pound whole beef tenderloin2 tablespoons olive oil
For the rub:
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
½ teaspoon minced garlic
½ teaspoon cayenne pepper
For the horseradish cream:
1 pint heavy cream
1 to 2 tablespoons refrigerated, white prepared horseradish (not horseradish cream)
Juice of ½ lemon
Fine-grain sea salt
Dinner rolls
Remove the meat from the refrigerator and let come to room temperature, about 1 hour.
When the meat is ready, use paper towels to dry it. Brush the meat all over with a thin coat of olive oil. Set aside.
Heat a grill to high.
To prepare the rub, in a small bowl mix together the salt, pepper, garlic and cayenne. Sprinkle the rub evenly over the tenderloin.
Place the tenderloin directly on the cooking grate and sear for 2 minutes on each side over direct high heat. After all the sides are seared, reduce one side of the grill to medium and the other side to the lowest possible heat. Set the meat over the cooler side and grill for another 30 to 40 minutes for medium-rare, or until a thermometer inserted at the thickest spot reads 130 F.
Alternatively, the tenderloin can be seared in a large skillet on the stovetop, then set on a rack over a rimmed baking sheet and roasted at 350 F.
When the tenderloin is done, transfer it to a platter, cover with foil and let rest for 15 minutes.
While the beef rests, pour the cream into a large stainless steel bowl. Using an electric mixer, whip the cream on high until it forms soft peaks. Add 1 to 2 tablespoons of prepared horseradish. Taste and adjust, adding more horseradish if you like it stronger. Season to taste with lemon juice and salt.
Thinly slice the beef and serve with horseradish cream and dinner rolls. Serves 20.
Tuesday, December 13, 2011
Hiring a Diet Tech
Looking for a Diet Tech at our hospital in Jacksonville, FL. Students and RD eligibles looking for some part time work and/or experience apply or send me a message!
http://community.e-baptisthealth.com/careers/index.html
http://community.e-baptisthealth.com/careers/index.html
Monday, December 12, 2011
From the T-U, Christmas Meal Deals
From the T-U, Christmas day deals
http://jacksonville.com/opinion/blog/423471/gary-mills/2011-12-12/restaurants-offer-christmas-eve-christmas-day-dining?cid=hp-justin
http://jacksonville.com/opinion/blog/423471/gary-mills/2011-12-12/restaurants-offer-christmas-eve-christmas-day-dining?cid=hp-justin
Here are some options for Christmas Eve and Christmas Day dining for those who want to let someone else do the cooking.
Christmas Eve
Bistro de Leon, 12 Cathedral Place, St. Augustine. Special holiday menu. Cost: $39. For reservations, hours call (904) 810-2100.
Azurea (One Ocean Resort), 1 Ocean Blvd., Atlantic Beach. Special holiday menu, 5:30 to 10 p.m. Reservations accepted, (904) 249-7402.
Bistro de Leon, 12 Cathedral Place, St. Augustine. Special holiday menu. Cost: $39. For reservations, hours call (904) 810-2100.
Blue Fish Restaurant and Oyster Bar, 3551 St. Johns Ave. Full menu, 4:30 to 9 p.m. Reservations accepted, (904) 387-0700.
Boom Shaka Laka’s Food Shack, 725-1 Atlantic Blvd, Atlantic Beach. Full menu, 8 a.m. to 4 p.m.
Casa Marina Hotel & Restaurant, 691 First St., Jacksonville Beach. Special holiday menu, 6 to 9 p.m. Cost: $51.95 adults, $25.98 children ages 5 to 10. For reservations, call (904) 270-0025.
JJ’s Liberty Bistro, 330 A1A North, Ponte Vedra Beach and JJ’s Bistro de Paris, 7643 Gate Parkway. Special festive menu plus a la carte items available. Reservations accepted until 7 p.m. (904) 273-7980 (Ponte Vedra) and (904) 996-7557 (Southside).
Restaurant Medure, 818 A1A N., Ponte Vedra Beach. Seatings available 5 to 9 p.m. Lounge open at 4 p.m. For reservations, call (904) 543-3797.
Christmas Day
Azurea (One Ocean Resort), 1 Ocean Blvd., Atlantic Beach. Christmas brunch, lunch and dinner, noon to 8 p.m. Reservations accepted, (904) 249-7402.
Bistro de Leon, 12 Cathedral Place, St. Augustine. Special holiday menu. Cost: $39. For reservations, hours call (904) 810-2100.
Blue Fish Restaurant and Oyster Bar, 3551 St. Johns Ave. Special holiday menu, 4:30 to 9 p.m. Reservations accepted, (904) 387-0700.
Casa Marina Hotel & Restaurant, 691 1st St., Jacksonville Beach. Christmas brunch, 11 a.m. to 3 p.m. Cost: $41.95 adults, $20.98 children ages 5 to 10. For reservations, call (904) 270-0025.
Dicks Wings and Grill, 311 Third St. N. Special holiday menu, 6 p.m. to midnight. (904) 853-5004.
Jack & Diane’s, 708 Centre St., Fernandina Beach. Breakfast, Christmas Dinner Feast, 8 a.m. to 8 p.m. Cost: $7 to $19.50. Reservations recommended. Call (904) 321-1444.
Sakura Japanese Restaurant, 9432 San Jose Blvd. Full menu, 4 to 9:30 p.m. Dinners from $15.95 to $29.95. (904) 739-8282.
Christmas Eve
Bistro de Leon, 12 Cathedral Place, St. Augustine. Special holiday menu. Cost: $39. For reservations, hours call (904) 810-2100.
Azurea (One Ocean Resort), 1 Ocean Blvd., Atlantic Beach. Special holiday menu, 5:30 to 10 p.m. Reservations accepted, (904) 249-7402.
Bistro de Leon, 12 Cathedral Place, St. Augustine. Special holiday menu. Cost: $39. For reservations, hours call (904) 810-2100.
Blue Fish Restaurant and Oyster Bar, 3551 St. Johns Ave. Full menu, 4:30 to 9 p.m. Reservations accepted, (904) 387-0700.
Boom Shaka Laka’s Food Shack, 725-1 Atlantic Blvd, Atlantic Beach. Full menu, 8 a.m. to 4 p.m.
Casa Marina Hotel & Restaurant, 691 First St., Jacksonville Beach. Special holiday menu, 6 to 9 p.m. Cost: $51.95 adults, $25.98 children ages 5 to 10. For reservations, call (904) 270-0025.
JJ’s Liberty Bistro, 330 A1A North, Ponte Vedra Beach and JJ’s Bistro de Paris, 7643 Gate Parkway. Special festive menu plus a la carte items available. Reservations accepted until 7 p.m. (904) 273-7980 (Ponte Vedra) and (904) 996-7557 (Southside).
Restaurant Medure, 818 A1A N., Ponte Vedra Beach. Seatings available 5 to 9 p.m. Lounge open at 4 p.m. For reservations, call (904) 543-3797.
Christmas Day
Azurea (One Ocean Resort), 1 Ocean Blvd., Atlantic Beach. Christmas brunch, lunch and dinner, noon to 8 p.m. Reservations accepted, (904) 249-7402.
Bistro de Leon, 12 Cathedral Place, St. Augustine. Special holiday menu. Cost: $39. For reservations, hours call (904) 810-2100.
Blue Fish Restaurant and Oyster Bar, 3551 St. Johns Ave. Special holiday menu, 4:30 to 9 p.m. Reservations accepted, (904) 387-0700.
Casa Marina Hotel & Restaurant, 691 1st St., Jacksonville Beach. Christmas brunch, 11 a.m. to 3 p.m. Cost: $41.95 adults, $20.98 children ages 5 to 10. For reservations, call (904) 270-0025.
Dicks Wings and Grill, 311 Third St. N. Special holiday menu, 6 p.m. to midnight. (904) 853-5004.
Jack & Diane’s, 708 Centre St., Fernandina Beach. Breakfast, Christmas Dinner Feast, 8 a.m. to 8 p.m. Cost: $7 to $19.50. Reservations recommended. Call (904) 321-1444.
Sakura Japanese Restaurant, 9432 San Jose Blvd. Full menu, 4 to 9:30 p.m. Dinners from $15.95 to $29.95. (904) 739-8282.
Wednesday, November 16, 2011
Free Thanksgiving Meals for those in need in Jacksonville
From Florida times Union
Free Thanksgiving meals for those in need
Posted: November 16, 2011 - 12:16pm | Updated: November 16, 2011 - 1:09pm
Have a free holiday meal you want listed? Email events@jacksonville.com.
Jack Jacksonville on Facebook
By 
Saturday, Nov. 19
“Feed the City” Pre-Thanksgiving Luncheon and Food Drive Kick-off for the homeless and low-income families, 11 a.m.-1 p.m.
- Clara White Mission, 613 W. Ashley St.
- Drop off food donations/contributions through Dec. 22. (904) 354-4162 or clarawhitemission.org.
Wednesday, Nov. 24
Dinner, 5-7 p.m.
- SafeHouse of Jacksonville
- 540 Owen Ave. (904) 425-4228.
Thursday, Nov. 25
Champagne Breakfast Ride, 7:15 a.m.
- Jack Russell Park, Seminole Road, Atlantic Beach.
- Choose between a 30 minute 18 mile per hour ride and a 15-mile Mountain Bike Ride. Both rides followed by the Champagne Breakfast. Bring a breakfast; nonalcoholic drink and turkey sample provided.
- Reservations, Arlington, (904) 724-4922; Beaches, (904) 241-0900; Mandarin, (904) 262-5744.
Free meal, 11 a.m.-1 p.m.
- The Salvation Army Towers
- 900 W. Adams St. (904) 301-4845.
Community dinner for residents of Clay County, noon-2 p.m.
- First Baptist Church of Orange Park gymnasium
- 1140 Kingsley Ave. Reserve by Tuesday. (904) 504-3710, 214-5120 or 705-5369.
“Feed the City” Pre-Thanksgiving Luncheon and Food Drive Kick-off for the homeless and low-income families, 11 a.m.-1 p.m.
- Clara White Mission, 613 W. Ashley St.
- Drop off food donations/contributions through Dec. 22. (904) 354-4162 or clarawhitemission.org.
Wednesday, Nov. 24
Dinner, 5-7 p.m.
- SafeHouse of Jacksonville
- 540 Owen Ave. (904) 425-4228.
Thursday, Nov. 25
Champagne Breakfast Ride, 7:15 a.m.
- Jack Russell Park, Seminole Road, Atlantic Beach.
- Choose between a 30 minute 18 mile per hour ride and a 15-mile Mountain Bike Ride. Both rides followed by the Champagne Breakfast. Bring a breakfast; nonalcoholic drink and turkey sample provided.
- Reservations, Arlington, (904) 724-4922; Beaches, (904) 241-0900; Mandarin, (904) 262-5744.
Free meal, 11 a.m.-1 p.m.
- The Salvation Army Towers
- 900 W. Adams St. (904) 301-4845.
Community dinner for residents of Clay County, noon-2 p.m.
- First Baptist Church of Orange Park gymnasium
- 1140 Kingsley Ave. Reserve by Tuesday. (904) 504-3710, 214-5120 or 705-5369.
Monday, November 14, 2011
Restaurants Open on Thanksgiving (from Times-Union)
Here is a good list of restaurants open on Thanksgiving courtesy of Gary Mills at the Times-Unioin
http://jacksonville.com/opinion/blog/423471/gary-mills/2011-11-14/looking-go-out-thanksgiving-these-restaurants-will-be
Aqua Grill, 950 Sawgrass Village Drive, Ponte Vedra Beach. Traditional turkey dinner, 11:30 a.m. to 9 p.m. Cost: $21.95 adults, $9.95 children. (Regular dinner menu, plus Prime Rib and Rum Raisin Ham, also available.) Reservations accepted, (904) 285-3017.
Bistro de Leon, 12 Cathedral Place, St. Augustine. Thanksgiving menu (turkey, ham or vegetarian), seatings at 3 and 7 p.m. Cost: $29 adults, $12 children 12 an under. Reservations, (904) 810-2100. (Requires deposit of $10 per person.)
Blue Fish Restaurant and Oyster Bar, 3551 St. Johns Ave. Traditional Thanksgiving buffet, 11:30 a.m. to 6:30 p.m. Cost: $27.95 adults, $12.95 children 11 and under. Reservations accepted, (904) 387-0700.
Casa Marina Hotel, 691 First St. N., Jacksonville Beach. Thanksgiving brunch, 10:30 a.m. to 3 p.m. Cost: $38.95 adults, half price for children 5 to 10. Reservations recommended, (904) 270-0025.
Copper Top Restaurant, 1712 Beach Blvd., Jacksonville Beach. Traditional Thanksgiving buffet, seatings at 11 a.m., 1 and 3 p.m. Cost: $27.95, "pay your age" children 11 and under. (904) 249-4776.
Gigi’s Restaurant at the Ramanda Mandarin, 3130 Hartley Road. Thanksgiving buffet, 11 a.m. to 6 p.m. Cost: $26.95 adults, $12.95 children ages 3 to 10. Reservations recommended, (904) 694-4300.
Hyatt Regency Jacksonville Riverfront, 225 E. Coast Line Drive. Thanksgiving brunch buffet, 11 a.m. to 3 p.m. Cost: $29.95 adults, $14.95 children 5 to 12 and free for children under 4. Reservations recommended, (904) 634-4540.
Mojo Bar-B-Que (1607 University Blvd), Mojo Kitchen (1500 Beach Blvd., Jacksonville Beach), Mojo Smokehouse (1810 Town Center Blvd., Fleming Island) & Mojo No. 4 (3572 St. Johns Ave.). Open regular hours with additional menu items.
North Beach Bistro, 725 Atlantic Blvd., Atlantic Beach. Thanksgiving buffet, 11 a.m. to 6 p.m. Cost: $24.95 adults, $12.95 children. Reservations, (904) 372-4105.
Pusser’s Bar And Grille, 816 A1A N., Suite 100, Ponte Vedra Beach. Thanksgiving dinner, noon to 8 p.m. Cost: $25.95, three-course dinner; $19.95, one-course Grand Feast platter. Reservations accepted, (904) 280-7766 or http://pussersusa.com/
Ruth’s Chris Steak House, 1201 Riverplace Blvd. Traditional 3-course turkey dinner, noon to 10 p.m. Cost: $34.95 adults, $12 children 12 and under. Reservations, (904) 396-6200.
Ruth’s Chris Steak House, 814 A1A N., Suite 103, Ponte Vedra Beach. Traditional 3-course turkey dinner, noon to 10 p.m. Cost: $34.95 adults, $12 children 12 and under. Reservations, (904) 285-0014.
Ted’s Montana Grill, 8635 Blanding Blvd., Orange Park. Thanksgiving menu including roast turkey. Call (904) 771-1964 for hours; 10281 Midtown Parkway, Suite 221. Thanksgiving menu including roast turkey, 11 a.m. to 8 p.m. Call (904) 998-0010 for hours
’town, 3611 St. Johns Ave. Three-course Thanksgiving menu, noon to 8 p.m. Cost: $45 adults, $22 children. Call (904) 345-2596 for hours and reservations.
TPC Sawgrass, Ninteen and Traditions, 110 Championship Way, Ponte Vedra Beach. Thanksgiving lunch buffet, 11 a.m. to 3 p.m. Cost: $54 adults, $13.50 children 6-12; Thanksgiving dinner buffet, 5 to 9 p.m. Cost: Cost: $54 adults, $13.50 children 6-12.
Villagio at Renaissance World Golf Village Resort, St. Augustine. Thanksgiving brunch, 11 a.m. to 3 p.m. Cost: $39.95 adults, $24.95 children ages 5-12. Reservations accepted, (904) 940-8623.
The Ritz-Carlton restaurants, 4750 Amelia Island Parkway, Amelia Island:
• Ballroom, Thanksgiving Day Feast, noon to 4 p.m. Cost: $99 adults, $45 children, ages 5-12. Reservations required, (904) 277-1100.
• Café 4750, Thanksgiving buffet, 3 to 9 p.m. Cost: $69 adults, $28 children, ages 5-12. Reservations required, (904) 277-1100.
• Salt, Four-course holiday menu. Cost: $95 adults, $45 children (gratuity not included). Call (904) 277-1100 for hours and reservations.
http://jacksonville.com/opinion/blog/423471/gary-mills/2011-11-14/looking-go-out-thanksgiving-these-restaurants-will-be
Aqua Grill, 950 Sawgrass Village Drive, Ponte Vedra Beach. Traditional turkey dinner, 11:30 a.m. to 9 p.m. Cost: $21.95 adults, $9.95 children. (Regular dinner menu, plus Prime Rib and Rum Raisin Ham, also available.) Reservations accepted, (904) 285-3017.
Bistro de Leon, 12 Cathedral Place, St. Augustine. Thanksgiving menu (turkey, ham or vegetarian), seatings at 3 and 7 p.m. Cost: $29 adults, $12 children 12 an under. Reservations, (904) 810-2100. (Requires deposit of $10 per person.)
Blue Fish Restaurant and Oyster Bar, 3551 St. Johns Ave. Traditional Thanksgiving buffet, 11:30 a.m. to 6:30 p.m. Cost: $27.95 adults, $12.95 children 11 and under. Reservations accepted, (904) 387-0700.
Casa Marina Hotel, 691 First St. N., Jacksonville Beach. Thanksgiving brunch, 10:30 a.m. to 3 p.m. Cost: $38.95 adults, half price for children 5 to 10. Reservations recommended, (904) 270-0025.
Copper Top Restaurant, 1712 Beach Blvd., Jacksonville Beach. Traditional Thanksgiving buffet, seatings at 11 a.m., 1 and 3 p.m. Cost: $27.95, "pay your age" children 11 and under. (904) 249-4776.
Gigi’s Restaurant at the Ramanda Mandarin, 3130 Hartley Road. Thanksgiving buffet, 11 a.m. to 6 p.m. Cost: $26.95 adults, $12.95 children ages 3 to 10. Reservations recommended, (904) 694-4300.
Hyatt Regency Jacksonville Riverfront, 225 E. Coast Line Drive. Thanksgiving brunch buffet, 11 a.m. to 3 p.m. Cost: $29.95 adults, $14.95 children 5 to 12 and free for children under 4. Reservations recommended, (904) 634-4540.
Mojo Bar-B-Que (1607 University Blvd), Mojo Kitchen (1500 Beach Blvd., Jacksonville Beach), Mojo Smokehouse (1810 Town Center Blvd., Fleming Island) & Mojo No. 4 (3572 St. Johns Ave.). Open regular hours with additional menu items.
North Beach Bistro, 725 Atlantic Blvd., Atlantic Beach. Thanksgiving buffet, 11 a.m. to 6 p.m. Cost: $24.95 adults, $12.95 children. Reservations, (904) 372-4105.
Pusser’s Bar And Grille, 816 A1A N., Suite 100, Ponte Vedra Beach. Thanksgiving dinner, noon to 8 p.m. Cost: $25.95, three-course dinner; $19.95, one-course Grand Feast platter. Reservations accepted, (904) 280-7766 or http://pussersusa.com/
Ruth’s Chris Steak House, 1201 Riverplace Blvd. Traditional 3-course turkey dinner, noon to 10 p.m. Cost: $34.95 adults, $12 children 12 and under. Reservations, (904) 396-6200.
Ruth’s Chris Steak House, 814 A1A N., Suite 103, Ponte Vedra Beach. Traditional 3-course turkey dinner, noon to 10 p.m. Cost: $34.95 adults, $12 children 12 and under. Reservations, (904) 285-0014.
Ted’s Montana Grill, 8635 Blanding Blvd., Orange Park. Thanksgiving menu including roast turkey. Call (904) 771-1964 for hours; 10281 Midtown Parkway, Suite 221. Thanksgiving menu including roast turkey, 11 a.m. to 8 p.m. Call (904) 998-0010 for hours
’town, 3611 St. Johns Ave. Three-course Thanksgiving menu, noon to 8 p.m. Cost: $45 adults, $22 children. Call (904) 345-2596 for hours and reservations.
TPC Sawgrass, Ninteen and Traditions, 110 Championship Way, Ponte Vedra Beach. Thanksgiving lunch buffet, 11 a.m. to 3 p.m. Cost: $54 adults, $13.50 children 6-12; Thanksgiving dinner buffet, 5 to 9 p.m. Cost: Cost: $54 adults, $13.50 children 6-12.
Villagio at Renaissance World Golf Village Resort, St. Augustine. Thanksgiving brunch, 11 a.m. to 3 p.m. Cost: $39.95 adults, $24.95 children ages 5-12. Reservations accepted, (904) 940-8623.
The Ritz-Carlton restaurants, 4750 Amelia Island Parkway, Amelia Island:
• Ballroom, Thanksgiving Day Feast, noon to 4 p.m. Cost: $99 adults, $45 children, ages 5-12. Reservations required, (904) 277-1100.
• Café 4750, Thanksgiving buffet, 3 to 9 p.m. Cost: $69 adults, $28 children, ages 5-12. Reservations required, (904) 277-1100.
• Salt, Four-course holiday menu. Cost: $95 adults, $45 children (gratuity not included). Call (904) 277-1100 for hours and reservations.
Thursday, November 10, 2011
Thursday, September 8, 2011
Great New Surf Magazine in Jacksonville Features Monthly Nutrition Article
Void Magazine ( http://voidthemag.com/void/) is a relatively new surf and culture mag for northeast Florida. It's good to see my good friend Cat Wallace writing nutrition articles for all the Brody's! July features a good article on alcohol and the upcoming August article has good info on the dangers of the late night fast food run. (Especially Whattaburger!!!)
Check it out!
Check it out!
Sunday, September 4, 2011
Because 6 ate 10 (and then drank 12): Ever wondered what all those colored shelf tags at...
Because 6 ate 10 (and then drank 12): Ever wondered what all those colored shelf tags at...: Do you ever see the Brown shelf tags at Publix and wonder why they are a different color? Are they being discontinued? Are they a temporar...
Thursday, September 1, 2011
Ever wondered what all those colored shelf tags at Publix mean...
Do you ever see the Brown shelf tags at Publix and wonder why they are a different color? Are they being discontinued? Are they a temporary product?
The answer is that they meet the Publix definition for "All Natural" Publix has made a concerted effort to label any foods that are organic, have organic ingredients, and/or are all natural. heir explanation of each tag is here.
Publix has also done a really good job of using nutrition labels for many foods. They have set up green tags with labels such as "low calorie", "low fat", "low sodium", etc. These terms are regulated by the food and Drug Administration so rest assured that if it says it it must abide by it. Publix has listed all the definitions that they use here.
I applaud Publix for making a concerted effort to educate its customers on the nutritional content of there foods. They even have suggested shopping lists for Low Sodium, Gluten Free, 100 Calorie or less, and Kosher Diets
Visit the Publix nutrition website for many more great tips and tricks on shopping healthier.
The answer is that they meet the Publix definition for "All Natural" Publix has made a concerted effort to label any foods that are organic, have organic ingredients, and/or are all natural. heir explanation of each tag is here.
Publix has also done a really good job of using nutrition labels for many foods. They have set up green tags with labels such as "low calorie", "low fat", "low sodium", etc. These terms are regulated by the food and Drug Administration so rest assured that if it says it it must abide by it. Publix has listed all the definitions that they use here.
I applaud Publix for making a concerted effort to educate its customers on the nutritional content of there foods. They even have suggested shopping lists for Low Sodium, Gluten Free, 100 Calorie or less, and Kosher Diets
Visit the Publix nutrition website for many more great tips and tricks on shopping healthier.
Sunday, August 7, 2011
Why is food so important to Jacksonville's economy?
The next time you walk through the grocery store consider yourself the piston that drives Jacksonville's economy. According to the Jacksonville Business Journal 2 of the top 3 largest private-sector employers are grocery stores. Publix Supermarkets and Winn-Dixie Stores were listed as the second and third largest employers in the private sector. This goes to show you how important food is both culturally and economically to our city!
Wednesday, August 3, 2011
World Breast feeding Week is this Week!
If all infants were placed immediately skin-to-skin, breastfed exclusively for 6 months and then up to 2 years or longer with age appropriate complementary feedings, children under 5 mortality would be reduced 13-20% worldwide! (Lancet May 2010)
August 1-7 is World Breastfeeding Week. Healthy People 2020 which provides science-based targets for improving the nation's health has established five primary objectives in relation to breastfeeding:
Increase in proportion of mothers who breast feed
While breast milk is the supreme choice for optimal infant nutrition; remember that it is not a good source of Vitamin D. The American Academy of Pediatrics recommends that breastfed and partially breastfed infants be supplemented with 400 IU of Vitamin D per day starting in the first few days of life.
Special Thanks to Cecelia Sheridan, Neonatal Dietitian for this info!
August 1-7 is World Breastfeeding Week. Healthy People 2020 which provides science-based targets for improving the nation's health has established five primary objectives in relation to breastfeeding:
Increase in proportion of mothers who breast feed
1. In early postpartum period to 75%
2. At 6 months to 50% 3. At 1 year to 25%
4. Exclusively through 3 months to 40%
5. Exclusively through 6 months to 17%While breast milk is the supreme choice for optimal infant nutrition; remember that it is not a good source of Vitamin D. The American Academy of Pediatrics recommends that breastfed and partially breastfed infants be supplemented with 400 IU of Vitamin D per day starting in the first few days of life.
Special Thanks to Cecelia Sheridan, Neonatal Dietitian for this info!
Tuesday, August 2, 2011
This Friday is International Beer Day
This Friday is International Beer Day. Granted it has only existed since 2007 and is not widely known but does that really matter? Any excuse for trying a new beer is OK by me. As a nutrition professional I have lauded the benefits of beer in moderation. And while I am not a vegan, an environmentalist, or an organic foods proponent I do believe in local businesses and local consumption. Here in Jacksonville we have a booming young microbrew scene. I am hopeful to celebrate with something new or one of my old favorites I can’t decide.
Anyone have any suggestions for a good local Brew?
Monday, August 1, 2011
4 Ways Beer Meets or Beats Wine When It Comes To Your Health
We have all heard that Red Wine is good for your health. This is generally due to the phytonutrient resveratrol. It has been suggested that resveratrol can help lower LDL cholesterol and decrease inflammation. It is also a potent antioxidant. Resveratrol comes from the skin of the grape. Since in red wine the skin is generally fermented linger, it has higher levels of resveratrol.
However, wine isn’t the only adult beverage super food. Many people over look the health benefits of beer. I came across an excellent article by Registered Dietitian Andrea Giancoli entitled “A Toast to Good Health: Craft Brews Trend Brings New Attention to the Benefits of Beer”. Here are 4 reasons Beer can meet or beat the benefits of wine.
- Beer Can Help Improve Cholesterol Also- Beer contains a similar amount of alcohol as red wine. Moderate consumption of alcohol can help raise HDL and lower LDL just as the alcohol in wine can.
- Beer Has Fiber- Wine does not contain any fiber. If you look at the nutrient data from beer it also lists 0 grams of fiber. However, studies cited in the article state that there is actually about 0.75 grams of soluble fiber in a lager and 1.3 grams of soluble fiber in a dark beer.
- Beer Has More B Vitamins- Beer contains double the amounts Thiamin, Riboflavin, and B6. It also contains much higher amounts of niacin and folate. It also contains 3% of your RDA for B12!
- Beer Has Minerals Too- Wine and beer have similar amounts of potassium, calcium, and magnesium (all good for lowering blood pressure). But beer has much higher amounts of selenium (an essential micronutrient and potent antioxidant).
Now before you go toasting to your health, remember that overconsumption of ANY alcoholic beverage overrides the positive health effects. Moderation is defined as one drink per day for women and 2 drinks per day for men. Below is some websites to local craft brewers in Jacksonville. So have a beer or wine but don’t overdue it. And always always drink responsibly and don’t drive.
For a great craft brew try these local favorites of mine
Bold City Brewery
Intuition Ale Works
Engine 15 Brewing Company
Sunday, July 31, 2011
Eat Up Down Town! coming August 15
The annual downtown Jacksonville restaurant tour event is coming up this Month. From August 15-28, several downtown restaurants will offer fixed menu options for $25 a person or per couple depending on the place. This is the fifth year of the event. See http://www.eatupdowntown.com/ for participating restaurants and there respective menu offers.
I have taken advantage of this event several times in the past and hopefully will be able to again this year. There are some great options this year. A must visit (and personal favorite) is Cafe Nola. It's inside the MOCA and only open on Thursdays. This year they are offering several items including Tuna Tartare, Shrimp & Grits, Eggplant Curry, and Sticky Fig pudding. Another favorite of mine is Chew on West Adams street. They are doing an appetizer and a 2 course meal instead of a desert. I saw a ratatouille and Daube of Beef a la provencal (a French braised beef stew). Looks delicious!. Also, you can never go wrong with b.b.'s or Basil Thai.
Hopefully, everyone can go to at least one of the restaurants. It is absolutely worth it. This years restaurant list is below. Click on the restaurant for the menu offering.
I have taken advantage of this event several times in the past and hopefully will be able to again this year. There are some great options this year. A must visit (and personal favorite) is Cafe Nola. It's inside the MOCA and only open on Thursdays. This year they are offering several items including Tuna Tartare, Shrimp & Grits, Eggplant Curry, and Sticky Fig pudding. Another favorite of mine is Chew on West Adams street. They are doing an appetizer and a 2 course meal instead of a desert. I saw a ratatouille and Daube of Beef a la provencal (a French braised beef stew). Looks delicious!. Also, you can never go wrong with b.b.'s or Basil Thai.
Hopefully, everyone can go to at least one of the restaurants. It is absolutely worth it. This years restaurant list is below. Click on the restaurant for the menu offering.
Tuesday, July 26, 2011
Is the new McDonald’s Happy Meal really more nutritious!?
This fall, McDonald’s will be rolling out a slightly different looking Happy Meal. You will see smaller fries and the addition of Apple slices (sans the caramel sauce) as a standard part of the meal. There is a fierce debate over whether this is truly more “nutritious”. It really depends on what you mean by more nutritious.
Is it going to reduce the calories and fat? Yes.
Will it add a fruit for your five a day? Yes
Is it still high in saturated fatl? Yes
Is it still high in Sodium? Yes
Would I recommend this on a regular basis? No
McDonald’s says this will reduce the Happy Meals calories by 20%. This would put a hamburger happy meal at around 472 calories (add 50 calories if you add cheese) and a chicken nugget Happy Meal at around 460 calories. While this is a significant reduction, these will still be high saturated fat and high sodium meals. To McDonald’s credit they are working on reducing sodium and saturated fat. The saturated fat amount has not been released at this point, but the burger still has about 2.5 grams of saturated fat and the chicken nuggets about 1 gram of saturated fat for chicken nuggets. And each slice of cheese is about 2.5 grams of saturated fat! It remains to be seen how much less saturated fat and sodium the smaller fries will provide.
Sometimes people fail to realize that there are cultural aspects of “more nutritious”. The fact that McDonald’s is willing to make a change is culturally significant. Sure they want our money and sure they are fending off federal regulation but this is still significant. There is no denying McDonald’s global cultural power. Kids recognize Ronald and the arches. The Happy Meal is the basis of every kid’s meal in the fast food industry. It is culturally significant that they are adding fruit as a standard instead of an option. This will teach kids that fruit is part of lunch. Millions of kids will now get apples that previously consumed very little fruit. Throw in the fact that McDonald’s will now offer fat-free milks in addition to juice boxes really allows for some more nutritious options.
McDonald’s should be applauded for their efforts on making their kids meals more nutritious. However, we need to let them know that this is a great step but not the top of the ladder. The bottom line is you are in charge of your kids’ health, not McDonald’s. If you want to give your kids a Happy meal once a month, it should be fine. Make sure your kids are healthy, at proper weight, and physically active first. To truly make it more nutritious, substitute the soda for a fat-free milk, skip the cheese, and make sure they eat their apples. And most important, make sure they know that fast food is a once-in-awhile thing. You can’t live off of it!
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