Scott Meyer is fueling a slow food movement in Jacksonville with his family farm-to-table and fine dining venue, Congaree and Penn.
The focus here is connecting nature and the food you enjoy, and he offers the perfect backdrops—from covered patio dining overlooking the farm to taking a seat directly in the stunning vineyard. Try the Jupiter shrimp and grits; it’s been a staple since day one and Meyer says it’s not coming off the menu anytime soon.
“We’re passionate about food and where it comes from,” Meyer said. “As food producers, we like knowing where what we’re eating came from, and we’re really proud to share products that we grow and craft ourselves.”
The restaurant has its origins as a small four-acre rice farm and mill with products shipped around the country. It has blossomed into a thriving 350-acre farm with fields, vines, chickens, goats, horses, and honeybees. The grounds also feature the largest and youngest native mayhaw orchard in the world. The fruit is used for seasonal juicing, a nod to a Colonial-era pastime. The farm continues to grow in innovative ways thanks to Meyer’s desire to work with the land and the support of the local community.
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