Funky Buddha Brewery Oakland Park is brewing up something special yet again – this time, in the kitchen. The brewery announces today its plans to build Craft Food Counter & Kitchen inside it’s Oakland Park tap room. This next step in Funky Buddha Brewery’s evolution will be a locally-driven kitchen, combining gourmet-caliber plates with a fast-casual “counter” method of service that will fit right in to the tap room’s communal atmosphere.
Craft Food Counter & Kitchen (CFC) will be under the watchful eye of Jeff Vincent, a South Carolina native and veteran head chef who most recently brought acclaim to the fantastic Beauty & the Feast inside the Atlantic Hotel on Fort Lauderdale beach. Vincent joined the Funky Buddha family in early April to produce the menu and oversee build out plans. His eclectic style draws on his low country roots, combining European technique learned from his early days apprenticing in the Iberian Peninsula with world-class kitchen experience at resorts such as Callaway Gardens and Highland Country Club in LaGrange, Georgia.
Vincent’s menu will combine farm-to-table ethos with upscale street food. Everything will be made in house, utilizing local ingredients as well as the beers themselves. Pickled vegetables will be made using only fresh, seasonal produce. Sauces, soups, and even Bavarian-style soft pretzels will be made in house daily. The later – a signature item at CFC – will utilize ingredients from every step in the brewing process: spent grains in the dough, real brewer’s yeast as a leavening agent, and finished beer in a variety of housemade dipping sauces including Doc Brown whole grain mustard, sriracha buttermilk dressing, and red ale cheese dip.
Construction on CFC is set to begin immediately with an estimated completion in September.
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