NOVEMBER 2, 2015 -
OAKLAND PARK, FL - Craft Food Counter & Kitchen is freshly baked and ready to serve! Funky Buddha Brewery’s fast casual kitchen will debut on Wednesday, November 11th featuring scratch-made pub fare with a crafty focus. Also slated to open in conjunction with the kitchen is Funky Buddha’s new private events suite, a full-service catering and events facility designed to accommodate groups of all sizes as well as beer education, training, dinners, and more.
“The opening of Craft Food Counter is a dramatic next step in the evolution of the brewery,” says KC Sentz, Funky Buddha’s co-owner and general manager. “With the quality of food coming out of our kitchen and the unbelievable events area we’ve built, we’re moving to create a world-class brewery experience right here in South Florida. We simply can’t wait to share it with everyone.”
To build Craft Food Counter, Funky Buddha has completely renovated the bocce area located behind its tap room. The open kitchen is built into a real shipping container and framed by an illuminated sheet-metal display and 10’ high windows that look right into the heart of the brewery. A 20’ long polished concrete countertop serves as the point-of-sale, preserving the communal, open-seating atmosphere of Funky Buddha’s tap room. Of course, the room itself will continue to feature a collection of drinking games great for playing with a beer in hand -- think cornhole, giant-sized Jenga, and a carefully curated selection of classic, coin-operated arcade games. The main banquet hall -- seen from inside the CFC area thanks to two panoramic glass garage doors -- is a stunningly rustic space featuring reclaimed wood rafters, red-brick walls, antique metal, and even barrel staves used in the creation of Funky Buddha’s own beers. A full catering menu with near limitless options is available for parties of all sizes.
Craft Food Counter & Kitchen will be helmed by Jeff Vincent, a South Carolina native and veteran head chef who most recently brought acclaim to the fantastic Beauty & the Feast inside the Atlantic Hotel on Fort Lauderdale beach. His eclectic style draws on his low country roots and European training, imparting a refined Southern twang to Craft Food Counter’s menu. Philip Colp, who recently spent 11 years overseeing the catering program at Davie’s Signature Grand, will operate the new events facility as Funky Buddha’s Director of Catering.
CFC’s menu (complete menu attached) was designed completely with Funky Buddha’s award-winning beer in mind. Start off with the affordable and sharable “Splitters” section: CFC’s soon-to-be-famous “Tap Room Pretzel” ($5.95) is made with spent grain from the brewhouse and served with spicy, whole-grain Doc Brown Ale mustard. Beer-friendly “Funky Wings” ($9.95) are draped in Chef Vincent’s own Carolina mustard BBQ sauce, while his “Blistered Shishito Peppers” are served with smoked peanuts and a gentle sprinkle of sea salt ($6.95); the later is a fitting pair for a cold pint of On Top Blonde Ale. In a rich twist, perennial favorite Fuhgeddaboudit Red Ale is mated with aged cheddar and smoky gouda to create CFC’s own “Beer Cheese” - it comes served in a “Floridian Hefeweizen Sourdough Bread Bowl” made in conjunction with Whole Foods Market® Bakehouse ($7.95).
Larger dishes showcase CFC’s commitment to fresh ingredients and scratch-made cooking. “Local Burrata” salad is served with Parmesan toast points and seasonal tomatoes ($13.95). House-made “Craft Bratwurst” ($9.95) is first braised in Hop Gun IPA then grilled, and served with brewhouse cabbage and sauteed onions. Hand-dipped “Southern-Fried Chicken” comes hoisted on a “Big-Ass Beer Cheddar Biscuit” doused in luscious sawmill gravy ($11.95).
Of course, no menu would be complete without a juicy burger, and CFC ups the ante with the “Mighty Tatanka” ($14.95): a drool-worthy blend of deeply meaty bison and rich pork belly doused in olive oil-melted tomatoes, sweet onion schmear, gooey smoked buffalo mozzarella, and served on a locally-baked challah bun. For dessert Chef’s take on “Griddled Cheese” showcases buttered beer-Challah loaded with a blend of sheep’s milk cheese and gouda, with a side of decadent raspberry-chili pepper jam for dipping ($8.95). Daily specials will take inspiration from local and seasonal ingredients, and will change regularly.
Craft Food Counter & Kitchen will be open inside Funky Buddha Brewery from noon to midnight every day.
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