Jeff Card Photography

09/02/2026

Check out Folio Weekly 's September issue and see page 44 for my long time friend, Darrell Ray's review and the rest of my photos! Make sure to check out folio weekly to get the scoop on Northeast Florida's happenings

09/02/2026

Your screen time deserves better content. Click to read our September digital entertainment issue!
https://issuu.com/folioweekly/docs/folio_vol._40_issue_17
Cover photo by Jeff Card Photography

08/11/2026

Had another incredible experience with Chef Matt Brown and The Nomad Table last night, this time at Chef Nils Rowland’s Crème de la Cocoa in Historic St. Augustine.

I was there to capture the night for Matt, but these events are always so much more than just taking photos. Getting to be behind the scenes and watch the preparation, creativity and attention to detail that goes into each course is something I really enjoy.

This one was a five-course experience, with each course paired with a drink and even a song.

First Course: Tuna & Crab Roulade - blue crab-stuffed yellowfin tuna sashimi, almond caviar, chive crema, Fresno chile, cilantro, pickled cucumber, ponzu, scallion oil and pea flowers. Paired with the Silver Springs Japanese Martini and Fleetwood Mac’s Silver Springs.

Second Course: Southern Comfort Pork Belly - ember-roasted Southern Comfort-glazed Cheshire Farms pork belly, white acre pea ragout, sweet summer cream corn croquette, smoked heirloom tomato and Datil pepper agrodolce. Paired with the Smoked Orchard Cocktail and Whiskey Myers’ Stone.

Third Course: Lobster Gnocchi - fire-kissed butter-poached Maine lobster, handmade potato gnocchi, champagne-tarragon butter emulsion, truffled carrot and leek ribbon salad with chervil. Paired with Pazo de Señorans Albariño from Rías Baixas, Spain and Iris by the Goo Goo Dolls.

Fourth Course: Bring Me to Life - cast iron-seared Australian prime beef tenderloin medallions, sesame-ginger glaze, miso butter emulsion, salsa verde and crispy potatoes. Paired with Banfi Chianti Classico Riserva from Tuscany and, appropriately, Bring Me to Life by Evanescence.

Then Chef Nils and the Crème de la Cocoa team closed it out with A Sweet Finale, paired with the White Truffle Alexander - Rémy Martin VSOP Cognac, Giffard Crème de Cacao Blanc, vanilla cream, white truffle oil, Maldon sea salt flakes and freshly shaved dark chocolate.

And having Chef Nils involved made this one even more special. He’s competed on several Food Network shows including Halloween Wars, Cake Wars, Big Time Bake and Sweet Empire: Winter Wars, where his team took home the championship and the $50,000 grand prize. He was also a featured chef for a James Beard Foundation benefit dinner in St. Augustine.

Chef Matt has been making his own mark on the St. Augustine food scene as well, including being selected as one of the featured chefs for St. Augustine’s first Friends of James Beard benefit dinner in 2025.

Two incredibly talented chefs, an awesome team, great food and another Nomad Table experience that was absolutely worth documenting.

Really grateful Matt continues to trust me to come along and capture these nights. Stay tuned to see the captures from last night. 📸

Jeff Card Photography

08/01/2026

Check out the article that St. Augustine Social and Heather Vreeland wrote on Chef Matt Brown 's new adventures with The Nomad Kitchen Co and his pop-up kitchen experiences. Jeff Card Photography's photos help tell the story. It was a pleasure and honor capturing the beginning of my long time friend's next chapter in his culinary career.
Check out The Nomad Table's upcoming events to get your flavor on. https://thenomadkitchenco.com/

After years of helping shape some of St. Augustine’s most memorable dining experiences, Chef Matt Brown is returning to the part of the restaurant business he loves most: standing behind the line, cooking over fire and creating food that surprises people. His new venture, The Nomad Table, is a tra...

07/29/2026

Check it out now!

07/28/2026

Everyday I'm a little bit closer to being on that NFL field. Prayer, patience, reliability, and tenacity is what it takes. I will be on the sidelines of an NFL game. Coach Liam Coen out for the coin toss and a ball toss before the last Jacksonville Sharks game of the season.

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.

🍈 First Course – Melon Candy
Summer melons, datil pepper agrodolce, ember roasted prosciutto crumble, spicy sprouts
🥟 Second Course – My Last Empanada (Farewell)
Coal roasted handmade braised short rib & chorizo empanada, heirloom tomato salsa, cilantro lime crema
🦪 Third Course – Cast Iron Scallops
Seared U10 scallops, sweet corn spoon bread, bacon butter emulsion, puffed local sorghum
🥩 Fourth Course – Lamb Picanha
Ember roasted Run Farms lamb roast, fire basket roasted summer squash ratatouille, roasted tomato Calabrian chili ragu, cornbread crumble, salsa verde
🔥 Fifth Course – Campfire S'mores
Brown butter graham cracker cake, salted caramel, 53% Callebaut imported Belgian chocolate fudge, marshmallow meringue, bourbon flambé

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.

07/25/2026

Join us Friday Night, Under the Lights August 7th from 5 – 9pm. Coach Matt Toblin will be running all the games throughout the event!