Business Features

Locally-Owned Gold Star Restaurants

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Locally-Owned Gold Star Restaurants

In this, our annual issue championing excellence in local dining, we share restaurants — specifically, locally-owned ones — that are favorites of the Arbus staff, our friends and readers. This year we’re doing something different: we’re highlighting a host of our favorite spots by way of their signature dishes, deconstructed then plated.

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Ben & Liza Groshell

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Ben & Liza Groshell

Ben and Liza Groshell are a dynamo dining team who are veritable local celebrities due to their growing number of go-to restaurants. They became restauranteurs in 1992 with the opening of Marker 32, the highly-rated seafood destination on the intracoastal waterway. Then they began working on a steakhouse concept, but the 2008 economic recession had them rethinking creatively. Ben Groshell saw that at a time when fine dining was suffering, simple comfort food was still thriving. So the couple decided to switch gears and bring to life a concept they had planned for later in their careers – a fish camp.

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Shop Local Gift Guide 2016

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Shop Local Gift Guide 2016

Our annual gift guide takes you neighborhood by neighborhood to local businesses with the goodies you’ll want this season.

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The Artful Pour

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The Artful Pour

Local baristas create and compete with latte art

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Coordinating Care

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Coordinating Care

Florida Blue, St. Vincent’s HealthCare, & Jacksonville area newcomer Alignment Healthcare present a healthcare model that just may shape the future

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Marketing Communications Projects 2016

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Marketing Communications Projects 2016

Marcom today is more complex than ever. It requires meeting a growing demand for visual marketing and constantly finding ways to differentiate yourself in the marketplace. This annual Marcom Issue is designed to showcase and highlight some of the best and brightest marcom agencies in Northeast Florida to help you navigate. Here, they share their inspiring projects:...

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LL904

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LL904

I’ve spent a lot of years thinking if I were more confident, louder, and funnier, I would enjoy networking events. The truth is I don’t. I’m good at one-on-one connections and great at solo flights of thought. Networking has been disappointing: I corner one poor soul (someone I already know), listen to rehearsed pitches and leave feeling guilty I didn’t get rid of more business cards.

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The Present Moment Café: The Raw Deal

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The Present Moment Café: The Raw Deal

Mindfulness is not the only practice that encourages us to dwell in the present moment – our appetites do as well. Many others and I have done just that at the cozy raw/vegan Present Moment Café, located on the reemerging side of King Street in St. Augustine.

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Women Who Rock

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Women Who Rock

Twenty-three years ago Arbus Magazine began dedicating one issue annually to highlighting some of the area’s most influential and award-winning entrepreneurial women. Now, twenty-three years later, this special section continues to serve an important purpose: drawing much deserved attention to the women who change, and contribute to, our community in myriad ways. From a Jacksonville chef and caterer who has garnered a national clientele (the lovely Liz Grenamyer) to a longtime gallery owner accelerating the careers of regional artists (Hillary R. Whitaker), to new millenials doing epic things, the variety of careers is wide, but their passion level is consistent. As is their success, which is certainly not by coincidence. Read about them...

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Mindful Dining Part Two: Produce

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Mindful Dining Part Two: Produce

The Growing Art of Growing.
In the first installment of Mindful Dining (Mindful Dining Part One: Proteins, Arbus Jan/February 2016) we asked an esteemed group of local chefs and restauranteurs who espouse the slow food, farm-to-table movement about how they source and use proteins – meat, poultry, eggs and dairy. So, now we will hear from this same group on the backbone, er, base, of the meal – produce and grains. We asked them about their sourcing, growing, and use of these items on their menus, and asked them, along with specialty growers, what trends they see and predict for food and farming.

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