Dedicated as they are to using Florida products as much as possible, chef/owners James and Julie Petrakis purchase the grits from C&D Mills in the Panhandle. The corn is stone ground to produce a coarse texture, which keeps the grits from becoming soupy. For the shrimp, they use sustainable Laughing Bird Pink Shrimp from Cape Canaveral. The dish also has kernels of corn, cherry tomatoes and sauteed chorizo oil. It’s topped with a quenelle of green tomato chutney. It’s a dish I often enjoy at the Pig.
So if shrimp and grits is my dish, What’s My Wine?