At Catch 27 in the heart of historic St. Augustine, fresh-catch seafood takes center stage. We spoke with head chef Josh Smith for a rapid-fire interview about his culinary inspirations and the area’s fast-growing farm-to-table focus.
Growing career opportunities and warm weather are the two main reasons I chose to settle down in St. Augustine!
A: What is your relationship with St. Augustine, your involvement with the community?
I started my cooking career in St. Augustine as a teenager in 2003. I returned from Chicago 8 years ago, and since then have opened and led some of the city’s best kitchens while helping grow the “farm-to-table” movement.
A: We believe in preparing locally caught seafood (catch) from Florida, the 27th state.
A: Besides using local seafood, we cook everything from scratch with seasonal ingredients and local produce. We serve local seasonal vegetables, fruits, grains, eggs, dairy, meats and herbs.
A: Two words: Quality and sustainability.
A: Beginning in the fall, we start to see all of the local produce back in full swing at the St. Augustine Farmers Market. We get lettuce, radishes and honey from Local Greens in Elkton, and carrots, beets and collard greens from Ben Wells farm in St. Augustine, which highlight our seasonal menus.
A: Supporting our friends who are local hardworking farmers, artisans and craftsmen.
A: My influences are everywhere. Books, magazines, memories, family, farmers markets, movies, other restaurants, seasons, smells, colors — anything.
A: Endless creativity, culinary school, and family.
A: Fresh ingredients and a good dish idea.
A: Top three things: Eat local seafood, drink craft cocktails and explore historic downtown St. Augustine.
A: Cooking, creating, skateboarding, teaching, pop-up dinners and making custom chocolate molds for our desserts.