I had the pleasure of photographing this beautiful dish for The Local Palate Magazine’s Redux editorial where two chefs offer their takes on a dish.
Chef Tom Gray of Moxie Kitchen + Cocktails created a Pickled Shrimp and Vegetables with Crispy Hog Jowl and Yuzu-Sriracha Sauce recipe for the April issue, which is on newsstands now.
Northeast Florida’s underground dining and art experience, The Legend Series, was back for its sixth installment in an event that coincided with the One Spark festival.
The weather didn’t quite cooperate with the original plan for the dinner to be held roof of the Yates Parking Garage in Downtown Jacksonville, but that didn’t stop the chefs from presenting inventive dishes that were inspired by the One Spark Creator categories of Art, Science, Music, and Technology.
Courses were prepared by chefs Sam Efron of Taverna, Waylon Rivers of Black Sheep, Tom Gray of Moxie Kitchen + Cocktails, Scotty Schwartz of 29 South, and Thomas Tolxdorf of The Ritz-Carlton, Amelia Island.
