![]() The parent company of the restaurant, Maritime Concepts LLC., sold its lease to developer Related Group, which intends to buy out the remaining 76 years of a 99-year land lease with the city on Aug. The restaurant’s closure comes after a redevelopment agreement to improve an area near Friendship Fountain with a 320-unit apartment complex and restaurant got a thumbs-up from the entire Jacksonville City Council last month. “I’m trying to think of all, the NFL Alumni Association. “When we hosted multiple super bowl events, to me that’s what I felt put River City Brewing Company on the map,” general manager Anthony Candelino. The Southbank institution will be remembered for birthday parties, anniversary dinners, post-game celebrations, community events, election-night watch parties and, perhaps most, by everyday patrons. The River City’s bar will host a dance party from 3:30 until 11 p.m. – The River City Brewing Company will close its doors Sunday after 27 years of business.Īrguably one of the restaurants and bars with the best views of the Jacksonville skyline will be open for one final brunch and lunch from 10:30 a.m. ![]() ![]() ![]() Repeat layers, drizzle with vinaigrette and garnish with basil.To assemble, place four eggplant slices on tray, top each with one cheese spread patty, then with slice of tomato.Divide chilled cheese spread into eight patties. City Councilman Matt Carlucci said that as River City Brewing Company closes in July, boat owners are now clearing out with notice from ownership and the city.Lightly oil heavy sheet pan, arrange eggplant slices and brush lightly with olive oil, sprinkle well with kosher salt and roast until just tender, about 17 minutes.For vinaigrette, in small bowl whisk together balsamic vinegar, dijon mustard, large garlic and pinches of salt and pepper, then add 4 tablespoons of olive oil if made ahead, allow to come to room temperature before drizzling.To make cheese spread, use spatula or spoon to mix cheeses with garlic and herbs, add salt to taste, and chill ahead by several hours or up to a few days.*roast rest of eggplant alongside slices, cubed, and serve later as a salad, with the tomato ends One large garlic clove, zested or finely mincedĮight thin center slices heirloom tomato, from about three large* One large unpeeled eggplant, sliced horizontally into eight ½ inch slices* One medium large garlic clove,zested or finely mincedġ tablespoons each finely minced parsley, basil and oregano Makes four appetizer or two entree servingsĨ ounces neufchâtel cheese, room temperature Recipe by Michele Humlan, The Good Eats Company We all like easy, right? This recipe just looks complicated, but you will be pleased, like your guests, that the presentation is all about pretty (and practical in the vertical sense) and the taste is all about summer. The eggplant should be made that same day to avoid an off texture you want tender, pillowy rounds and refrigeration will make them a little soupy. If you’ve read this catalog of recipes, you know I am a big fan of making ahead.The herbed cheese and dressing can keep for a few days until you are ready to assemble the stacks. Don’t want to crank up the oven? Grill the eggplant rounds instead. You can enjoy them any time of year, but in summer when local eggplant and tomatoes are at peak of flavor, and herbs grow with abandon in backyard plots and pots, these stacks and their minimal application of heat are a welcome addition to your repertoire of seasonal meals. A garlicky balsamic vinaigrette drizzled atop the stacks pulls together the earthiness of the vegetables and creaminess of the homemade cheese.These are pretty, and your fears of tackling them with ordinary utensils will be unfounded since they smash down nicely with that first cut. Whether you have a type or are a lover of all beers, learn a little more about our RCB daily line-up. These eggplant and heirloom tomato stacks, held together with a creamy goat cheese spread jazzed up with garden herbs, make four summer appetizers or two vegetarian entrees. From pints to squealers and growlers, we’re giving you three ways to savor these beautiful beers. Intimidating and not always user friendly. ![]() Remember the vertical food craze - towering foods precariously perched on plates and daring you to topple them with puny knives and forks? Pretty to behold, but not always practical to eat without messing up tablecloths and clothing. ![]()
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