Hey and welcome to another episode of everybody's favorite local TV show I Know Jax.
How do I know that it's everybody's favorite?
Just ask me!
I Know Many of you DVR my show so you may not have noticed that we have changed our
broadcast time.
We're now on at 6.30 PM on Sundays - so many of you will now actually be able to watch
the show when it airs.
How about that?
Every week I'm also doing a live I Know jax show on Facebook.
It's kind of like this show, and kind of not.
It is live, which means that you can ask me questions during the broadcast, and if you're
lucky, you might even get an answer.
Anytime you work online - or do live - things happen.
There are no safety nets so to speak.
That's the excitement of livecasting.
Keep in mind, that if you can't watch me at 4 PM, the video will be available on my
facebook page as well as on my website over the weekend for your viewing pleasure.
But enough of me talking, let's move on to our first story.
I've been wanting to visit this place downtown for a while now.
You probably are already familiar with their food truck, it's one of the most popular
food trucks in Jacksonville, but now, they've opened a brick and mortar store for the Happy
Grilled Cheese.
Hey, it's Joe with I Know Jax and I'm hanging out downtown at the happy grilled
cheese restaurant.
Didn't know they had one?
Yes, the famous Happy Grilled Cheese food truck has a restaurant.
and I'm checking out some of their best food.
These are the dishes you have to try.
The Fancy Schmancy and the Daddy of the Mac.
Anthony, tell me how you got started?
The Happy Grilled Cheese started as a food truck concept when I was trying to leave my
corporate job.
I was sitting there writing menus for a food truck.
I noticed nationwide that food trucks were taking off about five years ago and the Jacksonville
laws were changing.
I was ready.
As soon as they became legal I had a grilled cheese concept ready for a food truck and
it went from there.
Why grilled cheese?
Universal appeal to be honest.
It's something you can eat morning, noon or night and it would appeal to someone from
9 years of age to 90.
Everybody likes a grilled cheese.
We serve a basic grilled cheese, the classic, but then we put a whole bunch of crazy ingredients
in there from bbq pulled pork, mac and cheese.
Any kind of meat or veggies you can think of.
One of our biggest sellers i the Daddy of the Mac.
It starts off with our four cheese blend.
Then homemade mac and cheese, pulled pork, sauteed onions all inside the grilled cheese.
Another one we're going to show you today is the Fancy Schmancy.
It's got mozzarella, goat cheese, bacon, sundried tomato, arugula, red onion, and a
balsamic glaze.
That one is really popular as well.
We were actually doing a wedding a week before a big food truck rally.
We needed a signature sandwich for the wedding party.
The kind of gave us an ingredient list.
They liked goat cheese and sundried tomato.
We also needed to enter a best sandwich for the competition the next week, so it was a
good way to use those ingredients.
The last name of the wedding party was Yancy.
We entered it into the food truck championship here in Jacksonville.
We won best sandwich with it and we named it Fancy Schmancy and put it on the menu.
We even do a fun dessert melt served on a sweet bread.
We take a cinnamon sweet bread, toast it real good, put marshmallow fluff, ghirardelli chocolate
sauce, milk chocolate crumbles and also graham crackers in it.
It kind of tastes like a melted s'more.
Something new here at the restaurants is salads, right?
Yes, salads!
It doesn't have to be a cheat day anymore to eat at the Happy Grilled Cheese.
You can eat here without guilt and have grilled cheese once a week, salads a couple of times
a week and not break your diet at all.
From here I'd like to add another food truck to the mix.
The food truck customers in Jacksonville support the food truck.
I want the next one to be more of a residential spot.
Full service, have a waitress, cocktail menu, live entertainment.
I think that's my next step.
Go more residential, away from downtown, residential spot.
Make it a party.
A big grilled cheese party!
Beside tThe Fancy Schmancy and the Daddy of the Mac they also have salads and dessert
sandwiches like the s'more sandwich.
I'll see you guys at the Happy Grilled Cheese.
"Say Cheese!"
[music]
You just can't go wrong with melted cheese of any kind, can you?
For those of you who, have a hard time finding one your favorite local food trucks, now you
can visit the Happy Grilled Cheese downtown instead.
They have tables, and a/c and great food too!
We're going to continue with the food theme, but we're going to talk about healthy food
next.
Next, we're going to another place I've had on my list of places to visit for a long
time.
I've heard a lot of great things about this place, so I decided to go and check it out.
I started years ago.
As a child I was growing up with Crohn's disease.
My mom and I cooked with different ingredients like almond flour and coconut flour.
Using different things, being creative to eat foods that made me feel good but still
made me feel like I was eating what my friends got in their lunches.
As I got older, in college, I taught fitness classes.
I was a personal trainer for many years.
I realized how much time is needed to prepare meals, especially when you work full time
and you are trying to work out and take care of your family.
It's nice to have stuff that's just ready to go.
You just heat it up.
That's kind of how it all got started.
We cater to a lot of people with gluten and dairy allergies, but I would say the majority
of our clientel is just working professionals.
Talk to me about your dishes.
Yeah, our menu changes every two weeks.
We always feature the same 26 items.
There are several chicken breast options, a pork, a beef, salmon, shrimp and white fish.
And a couple of vegan options as well.
Even though the menu rotate and the flavors change you're always going to have those
core proteins and base meals.
We just kind of change the flavors every other week.
It must be a challenge for you to come up with new recipes all the time, how do you
do that?
It's pretty challenging but we do have a lot of fan favorites that our customers love.
The vegan mac and cheese is really popular.
The favorites come back and filter through a lot.
Between me always watching the food network and loving Bobby Flay, Giada and Aina.
Then working with my chefs, we kind of brainstorm and talk about what was your favorite thing
that your mom used to make.
We brainstorm a lot.
We always come up with something.
Not only do we have a store where you can swing by and pick up things, we have two different
ways you can order through the website.
You can have food delivered to your home, office or one of our free pick up locations
in town.
You can order a la carte style, so if you just want to order one meal, or a couple of
meals one time.
We also have a weekly meal plan subscription.
If you're super busy, it's nice to have delivery every Monday.
Kathy's Table is on its way.
Oh good, we got lunch!
Alright.
Business for you has exploded to where you're at.
What's next?
Gosh, I'd love to have a Kathy's table in every major city.
Just being one location and having that delivery service is really cool, but having little
retail pop up shops around town.
Making the food in one facility but having different retails spots.
[music] If you want to eat healthy but you're like
me and have a ridiculous work schedule, ordering meals from Kathy's Table would be the smart
way to go - and their food is really tasty too.
Now you can't have good food without good wine, that's what we're going to talk
about next.
Last week kris and I explored a wacky way to open a wine bottle without a corkscrew.
We used a blowtorch.
This week, we're going to continue our exploration.
[music] Boom!
Oh baby!
And next we're going to try a shoe.
A little less volatile this time I think.
You think?
Yes, I'm still going safety first.
Okay, of course gotta do that.
Yeah absolutely.
I think this will work pretty easily.
I mean I've only seen it done against a tree.
We're going to try here on the, on the floor, Just with a shoe In the studio.
I don't think it has to be hipster wingtip shoe.
I think that's crucial.
Don't do this with like a flip flop or something it has to be a hipster wingtip.
from what i hear, hipster wingtip.
This did not come from my closet by the way.
No,this is actually a shoe from home.
I don't want to take off one of my sweaty shoes so we're just going to go into it
. I'll do the honors.
Go for it!
Safety goggles on.
I can see this being a good ten, 15 minutes of me doing this.
we'll let you know how much time has actually elapsed.
[clock ticking] I could see it
just exploding in my face.
Well, it's bubbling a little.
[clock ticking] I think your techniques off.
You do?
Let me get a shot.
There you go, all you.
See that, it's already making progress.
[beep] [clock ticking] I think you techniques off.
You think?
I don't know.
And we still haven't gotten anywhere [music] I say we use the wall.
[glass breaking] Well, after several minutes of pounding on the floor.
25 minutes to be exact.
We realized that the videos we watched and the research that we've done they were actually
doing it against a tree.
Maybe we needed to go vertical with this.
I did actually say that.
He did.
I think this one worked pretty easily.
I've only seen it done against a tree.
We're going to try vertical and see what we do now let's see if that works.
Alright, go for it.
He man.
[music] Hey it's working.
You think?
I see it.
Okay, I don't see anything, I'm too busy annoying the people in the building.
Oh, wow!
Look at that.
We're getting there, we are seeing progress.
I think it's far enough out.
You can just pull it out.
You think?
Well, I can do this for a little bit longer.
Sure.
[cheering] I like it.
I love it.
Now we're going to try a bicycle pump.
What we've done is, pre-inserted the needle, like you use to inflate a football or a basketball.
If you're into that kind of thing.
Jam that bad boy right in the middle of the cork.
Now we're going to again, safety goggles on.
First he puts them on when he's a freaking half a mile up.
[music] We're at about 120 psi.
Look, there's bubbles, it's working.
Oh, boom!
Look at that.
Amazing.
Go for it..
Wow, that was the fastest one yet.
I say that one almost rivals the blowtorch.
[music] Oh boom!
Baby!
I actually have a bicycle pump at my house, I just never thought about using it to open
wine bottles with before.
There you go.
Here at I Know jax I focus on food and drink stories, and today, you might have learned
something new about how to open a wine bottle.
Pretty cool.
Celebrate the Jacksonville Farmers Market at Moon Over the Market on November 9th at
6.pm, under sparkling lights with live music, unlimited cocktails from Island Oasis, beer
from Engine 15, tastes of local food and a student culinary competition too!
Brought to you by GastroJax, and the Northeast Florida chapter of the Florida Restaurant
and Lodging Association
Recently I was at the fall home and Patio show at the prime osborn convention center.
I did a cooking demos together with local chefs while livestreaming all of it on Facebook.
It was a lot of fun.
Chef Dennis was there and he showed us how to make dumplings, Rosaria from this Chick
can cook was there.
I learned that you can put grapes with honey in the oven.
It makes a delicious appetizer and goes really well with cheese and wine.
Then Chef Garrett Ley from the fish company made a really tasty fish chowder.
After all that, I'd say it's time for me to go home and practice.
I spend enough time hanging out around chefs that I should at least be able to wip up some
macaroni and cheese or something.
Actually, I do love cooking, I just don't do is as often as I would like.
Again, I'm going to blame that on my crazy work schedule.
I love living in Jacksonville.
I really do.
I think Jacksonville is a city that's not too big and not too small, it's just about
right.
Every week I do an extensive search on instagram for photos depicting life on the first coast.
I'm trying to find photos that show what it's like to live in our area, because it
is special.
Here are the ones I picked for this week.
If you're wondering how you can send your photos to me - this is what you need to do.
I work together with igersjax for this project, so if you're interested in entering your
photos, all you have to do is to hashtag your photos with #iknowjax AND #igersjax.
Every week, I search for new photos, and I reach out to the instagram photographers and
let them know.
So keep hashtagging your photos -- who knows, maybe your photo will be picked next time.
That's it for this week's episode of I Know Jax. thank you so much for watching.
Don't forget to check out my live on facebook show on Fridays, and remember that I Know
Jax is now airing on Sundays at 6.30 PM on CW17 Jacksonville.
I'll be back with a new episode next sunday, but before then, I'll see you on the internet.
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