Apr 052015
 

Boca Kitchen, Bar & Market, is bringing on Executive Chef Jake Brenchley to lead all culinary efforts for this Park Avenue farm-to-fork restaurant. A French-trained chef, who prepared the 2015 New Year’s Eve dinner for the James Beard Foundation, joins Boca after a successful run with the Kessler Collection.

Brenchley is set to debut locally-sourced items including a pork tenderloin entrée featuring Zellwood Farms corn and a new brunch menu including:

  • Garden Benedict: English peas, heirloom tomatoes, edamame hummus, avocado
  • Boca Benedict: Jalapeno cornbread, BBQ pork, Tabasco hollandaise
  • Oscar Benedict: Crab cake, fried green tomato, Meyer lemon hollandaise
  • Lox Benedict: Smoked salmon, herb crème fraiche, asparagus, crispy capers
  • Charleston Benedict: Caramelized onions, duck sausage, mushrooms
  • A weekly waffle special seasonally inspired by local fruit
  • New breakfast sandwich options

For more information and reservations visit www.BocaWinterPark.net.

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Screen Shot 2015-04-05 at 2.22.44 PM

 

 

Photo Credits: Boca

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