March 8’s farm-to-table Bite Club dinner at The Augustine Grille was truly an evening to remember! Chef de Cuisine Brett A. Smith and his staff crafted a multi-course dinner from exceptionally fresh, local ingredients that was bursting with flavor. As guests arrived, each enjoyed complimentary signature cocktails: for the gentlemen was the “Motorbike” - Wild Turkey 101, averna, espresso pedro ximenez sherry and chocolate bitters - and for the ladies, the “Sawgrass Sunset” - vodka, aqua perfecta raspberry liqueur, pineapple juice. Everyone was treated to a trio of passed hor d’ouvres: tuna tartare on wonton crisp, dry-aged beef satay, and warm lobster bisque shooters. All 53 Bite Club guests were seated, and introduced to Chef Smith, along with local farmer Scott Francis of Twin Bridges Farm in Macclenny. The Augustine Grille, quietly nestled in the Sawgrass Marriott Resort, prides itself in using the freshest local ingredients, realizing the importance of locally grown food for the health of its customers, the survival of family farms, the preservation of farmland and the security of the region’s food supply through sustainable farming. Its motto is naturally responsible, simply sustainable.

Warm homemade black olive bread and asiago bread arrived on each table, perfect for spreading with creamy butter topped with hawaiian spices. An amuse bouche of crab wrapped in a crunchy outshell arrived first. Guests then made the decision to pair their meals with a complimentary flight of four wines (RKS Grande Cassagne Rose, Long Meadow Ranch Sauvignon Blanc, Long Meadow Ranch House Red and Graham’s Tawny Port) or four organic spirits (bourbon, gin, and two vodkas). A small plate with a beautifully plated pork belly, red peas, andouille and greens was brought out next, followed by a arugula, beet, truffled goat cheese and shallot vinaigrette salad. Plump Mayport shrimp atop a grit cake and served with greens and tasso gravy, and a house dry-aged, prime natural strip loin accompanied by gnocchi and brussels sprouts were the two entrees. Thankfully everyone made room for perhaps the most lovely presentation of the evening: a trip of sweets. The crunch (an adult version of a Kit Kat bar), pot de creme, and truffles were the perfect way to end the evening. Chef Smith brought out his entire kitchen staff, introducing them and thanking them for their hard work.