Jennifer and I enjoyed a wonderful lunch on Friday with at Palm Valley Fish Camp. It is a great place- a menu loaded with fresh seafood and contemporary versions of traditional favorites. I had fried quail, served over creamy grits with collard greens. The quail was outstanding- boned but served whole, hot from the fryer with a light, savory crust. The grits were rich and creamy- real slow-cooked grits, not instant, much like great polenta. The greens were unique, as they were presented in large leaves, rather than typical bite-sized pieces. Paired with a frosty Stella draft, it was a memorable meal. I miss Friday lunch at Commander’s Palce and Restaurant August in New Orleans, but the PVFC stands in pretty well for Ponte Vedra.
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