The Happy Tomato Cafe ~ Fernandina Beach, Amelia Island

The first week of November was very exciting for me. My friend Jane (from Cakebook) came over from England to visit us for 10 days. Our friendship formed 10 years ago over our mutual love of food and we've been great friend ever since. While I haven't seen Jane in 4 years, there is rarely a day that passes that I don't speak to her in some way; e-mail, Facebook - it's amazing how you can keep in touch these days. We had been planning what to do for months and seemed to come up with a Southern food theme. We took a trip up to Fernandina Beach on Amelia Island (close to the northern boarder of Florida's east coast) and had great expectations of a lovely Southern lunch.

Noon rolled around and we were in search of somewhere to eat. While on the way to a place on 3rd Street I wanted to try, our noses were treated to the most heavenly, smokey BBQ smell. It was a good thing the place I wanted to go to was closed for the day, as it gave us no choice but to follow our noses back to the Happy Tomato Cafe...
The cafe itself is in a small wooden building with an outside deck...

... and courtyard seating...

We had a quick look at the menu and got in line as the place was quickly filling up. This place seemed to be very popular with the locals, which is always a good sign.

My Dad and James were with us and there was one item on the menu that caught all of our attention: THE WORKS. The Works is a pulled pork sandwich with pimento cheese! Yes, pimento cheese!!! This isn't the sort of thing I would eat on a daily basis, but it did sound good and we were on vacation after all. It's not everyday I get to have lunch with Jane! We were all very happy with our choice. The Works is served with a side of BBQ sauce (I highly recommend the Mustard based sauce) and dill pickles. Jane ordered a side of coleslaw, which was also very good.

Enjoy a close up glimpse...

The sandwich was so filling there is no way I could have eaten anything else. Sitting outside on a sunny day with great company was the icing on the cake. I can't wait to go back!

The Happy Tomato Courtyard Cafe & BBQ

7 S. 3rd St, Fernandina Beach, FL 32034

(904) 321-0707

Culinary Creations: Carolina Pulled Pork Sandwich

This first time we had this flavor combination was at the Bubble Room on Captiva Island. As I'm not a huge fan of cole slaw, I thought combining BBQ pork and cole slaw sounded absolutely vile. It appealed to James, so he ordered it, and I'm glad he did. The flavors of the cole slaw really did compliment the flavors of the BBQ pork, and I've since (sort of) become a fan of cole slaw. We've had this sandwich at various places since then, one of James's favorites coming in the form of a wrap at the Southend Brewery in Charleston.

The "Boston Butt" cut of pork works best for shredding. While the pork is coming up to room temperature, I heat my slow cooker on "low" for about 30 minutes, adding 1 small sliced onion to the bottom. Next I add the pork, lightly seasoned, adding a roughly sliced clove of garlic or two and various fresh herbs to the crevasses. If I have extra veggies like carrots or celery in my fridge, I like to add them to the bottom of the slow cooker as I use the juices at the end of cooking at a later date. Cook for 6-8 hours, until pork is easy to separate with a fork (usually about 6 hours).After I put the lid on the pork, I move on to making the cole slaw:

* 1/8 cup of white-wine vinegar

* 1/4 cup of Duke's Mayonnaise

* 1 tsp Dijon mustard

* 1 bag of Cole Slaw Blend (cabbage & carrot mix)

* celery salt to taste

Combine the wet ingredients, whisk, then pour over Cole Slaw Blend. Stir and refrigerate while to pork continues to cook.

Once the pork has finished cooking, let cool for around 1/2 hour. While the pork is cooling, I transfer the liquids from the slow cooker into a freezer safe container to be used for soup or sauces (I usually leave about 1/4 cup of the liquids in the pot). Once the pork has cooled, take two forks and start pulling ir apart, returning it to the slow cooker.At this point, you can use any type of BBQ sauce. My favorite is Sticky Fingers Mustard based sauce, but as I was out of it I used a smoky tomato BBQ sauce. Coat to your liking. I add a little more sauce as it will absorb into the pork while reheating. Once coated, put the lid back on and let heat for about 1/2 hour. If your slow cooker runs on the hot side, you might want to turn it down to the "keep warm" setting to do this.

While the pork and sauce are warming, I get the buns ready. First I fire up my broiler to the highest setting. Next I butter the buns, season with a salt free garlic blend, then broil until nicely toasted.
Once everything is ready, I slap a nice amount of pork onto the toasted bun, topping with cole slaw.Not only will your taste buds thank you, but so will your nose as it makes your house smell divine! Enjoy!!!