Let's Do Lunch! visits Jacksonville, Florida to the Casa Marina hotel and their fabulous Penthouse Restaurant. Executive Chef Aaron Webb, celebrating 15 years, joins host Robin Milling preparing a tasting of spicy shrimp saute where you want to sop up the sauce with a spoon, to die for homemade blue chips drizzled with bluecheese and balsamic rosemary reduction, creative crabcakes with Ritz cracker crumbs, and fresh local Mahi Mahi sandwich.
The Casa Marina is the place in town for Chef Webb's signature Sunday buffet brunch with it's eyecatching seafood display, and a destination for weddings featuring a delectable menu for the bride and groom to be. Chef tells Robin he began his culinary career washing dishes at 15, cooking comfort style for his young foodie sons at home; even teaching them the fundamentals of preparing seafood.
Beverage Director Kyle McManus takes Robin behind the bar for a first on Let's Do Lunch! to whip up two of his signature martinis, featuring Raspberry Lemonade and Moonlight martinis. Guests can enjoy other beachfront cocktails that Kyle designed such as the Cucumber Lichee Martini, and the Ex-Boyfriend, ordering off their light-up menu for what Chef Webb describes as 'sexy little tapas' such as Kobe sliders, chorizo and onion, and mini duck confit.
Sorry we couldn't complete your registration. Please try again.
Please enter your email to finish creating your account.
Receive a personalized list of podcasts based on your preferences.