07/26/2026
Some nights are about more than just great food.
On July 20th, I had the opportunity to document The Nomad Table, a one-night pop-up dining experience created by Chef Matt Brown of Nomad Kitchen Co. and hosted by Chef Barry Honan at Lotus Noodle Bar in St. Augustine.
Every course had its own story, paired with music that matched the emotion behind the dish.
π First Course β Melon Candy
Summer melons, datil pepper agrodolce, ember roasted prosciutto crumble, spicy sprouts
π₯ Second Course β My Last Empanada (Farewell)
Coal roasted handmade braised short rib & chorizo empanada, heirloom tomato salsa, cilantro lime crema
π¦ͺ Third Course β Cast Iron Scallops
Seared U10 scallops, sweet corn spoon bread, bacon butter emulsion, puffed local sorghum
π₯© Fourth Course β Lamb Picanha
Ember roasted Run Farms lamb roast, fire basket roasted summer squash ratatouille, roasted tomato Calabrian chili ragu, cornbread crumble, salsa verde
π₯ Fifth Course β Campfire S'mores
Brown butter graham cracker cake, salted caramel, 53% Callebaut imported Belgian chocolate fudge, marshmallow meringue, bourbon flambΓ©
Being invited behind the scenes to capture the creativity, precision, and passion that goes into an experience like this is something I'll never take for granted.
Thank you, Chef Matt Brown and Chef Barry Honan, for trusting me to tell the story through my lens. Looking forward to the next one.