Our first-ever kitchen collaboration with Slow Burn BBQ is lining up to be a packed patio—but there’s always room for more. While Chef Reid Levin has been slow-cooking for Sunday, Chef Evan Bolling and the Cowhorn Crew have been in the kitchen dialing in the delicious on the sides.
Above is house-made Prawn Mac & Cheese with Baja blue prawns, kosho krunch, fig leaf–infused butter, and a blend of local cheeses. Below is Comeback Coleslaw with local cabbage, preserved Meyer lemons, toasted benne seeds, compressed purple daikon, carrot fudge, and celery leaf oil.
If that made your mouth water, we’re serving from 2–6 PM tomorrow on the patio at
Cowhorn Kitchen in Jacksonville.
