Matthew Me­dure

Where First Coast - - FIRST COAST -

The award-win­ning chef, one of the culi­nary kings of the First Coast, did sea­sonal and lo­cal cooking be­fore it was hip. Matthew’s, Restau­rant Me­dure and sev­eral M Shacks bring epi­curean good­ness to the peo­ple.

Din­ers seem to be more cu­ri­ous where their food comes from. What Florida-grown foods ex­cite you?

Our guests want to know which farm some­thing came from, and they can go to the mar­ket and buy that same prod­uct. We have an Ocala farmer whom we’ve used for 24 years: Charles An­drews of Ham­mock Hol­low. He grows crazy cu­cum­bers, beau­ti­ful egg­plants and zucchini— what­ever is in sea­son. We also use Twinn Bridges Farm here in Jack­sonville for the kale at M Shack.

What made you want to open a burger place (M Shack) af­ter your suc­cess with Matthew’s and Restau­rant Me­dure?

I wanted a great, af­ford­able burger, one that you wanted to eat over and over again. There are great burg­ers out there but you may want one a year be­cause it’s so rich. The se­cret is in the meat blend; it was a huge un­der­tak­ing as it took us three months to get it right. We fig­ured out how to make it taste like a chopped steak, with just the right amount of fat. We now have an M Shack food trailer across from Matthew’s and are get­ting ready to open our Five Points lo­ca­tion.

You’re also known for your cock­tails. What are your fa­vorites?

At Restau­rant Me­dure, the bar has more of a wild vibe and the cock­tails there are crafty and on-edge. The Sloe Fizz is based off the old sloe gin. We whip in egg whites and the fizzi­ness lasts the en­tire drink. At Matthew’s it’s a more clas­sic vibe; you can’t go wrong with a Man­hat­tan; there are so many great bour­bons out there now.

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