Cooking with Intuition explores the First Coast’s culinary scene with soul-satisfying, brewer-approved recipes contributed by top restaurant chefs, home cooks, Intuition staff and the brewery’s Mug Club Members.

Heads up, First Coast, Cooking with Intuition is about to make a culinary splash.

I love beer. When I was younger, my father would allow me a tiny occasional first sip from his beer glass. Still to this day, any first sip of beer takes me back to those brief moments of foam, fizz, flavor and father – daughter beer bonding.

John Williams
Sean Sigmon
Chris Dickerson

The fact that Intuition Ale Works has made a heady name for itself here on the First Coast makes my beer-loving soul happy. That they’ve paired up with local restaurant chefs and amateur cooks for a delightful, beer-recipe based cookbook, “Cooking with Intuition” further brings to light the wonderful food and drink that we have on the First Coast.

Cari Sánchez-Potter, general manager for Intuition Ale Works, is the creative force behind “Cooking with Intuition” the cookbook that is due to be released soon.

“One of the first things that we did after opening our tap room was to create the ‘Mug Club,’ to foster a sense of community,” explains Sánchez-Potter. “Each member gets their own beer mug and a dog tag to keep to claim their mug.” With the Mug Club membership comes special perks including Mug Club potlucks where members bring a dish. One potluck even had members feature an Intuition Ale Works brew as part of the recipe.  “At one of the potlucks we realized that we need to share the union between craft beer and food with the world,” she says. “We want to tell the larger story of our evolving food community – it is a beer story, of course, but bigger than that,” says Sánchez-Potter. “There is so much happening with food on the First Coast and the story needs to be told, not overlooked.”

Win a copy of “Cooking with Intuition”

Beer and food bring people together and thus the cookbook project launched with enthusiasm. “Each of our contributing authors, whether they are food bloggers, restaurateurs, food truck chefs, philanthropists or home cooks, puts an emphasis on local ingredients. As Intuition became part of the First Coast community, we saw the willingness by local chefs and cooks to incorporate great craft beer into their menus and dishes. They complement one another,” says Sánchez-Potter, who has done a fabulous job of connecting with First Coast foodies to draw attention to the lively, evolving delicious food culture here.


A Seat at the Bar; A Place at the Table

Mug Club member, number 54, John Williams enjoys Intuition’s Peoples’ Pale Ale. A beer enthusiast for a number of years, Williams is overjoyed with the local craft beer culture that is growing on the First Coast. “This is a great asset for our neighborhood locally and regionally,” says Williams who is the head cook for his wife and sons as well as being an award-winning barbecue amateur chef. You’ll find his recipe for Jalapeno Popper Dip, made with Peoples’ Pale Ale, in the cookbook. It was a hit at a Mug Club Dips and Desserts event.


A Cornerstone of the Local Food Culture

Chris Dickerson, of the Corner Taco food truck, believes that “Cooking with Intuition” will help define a sense of place for the First Coast food culture. “The cookbook is helping to develop a sense of pride in our city – Jacksonville is exciting and it takes people like Cari Sánchez-Potter to showcase that interest,” says Dickerson.

A First Coast native, Dickerson returned and started Corner Taco three years ago. “The community is very supportive and I am honored to be in Jacksonville,” he says. He has two beer-based offerings for the cookbook: Jon Boat boiled shrimp and a grilled ribeye with King Street Stout. “I chose Jon Boat shrimp because it defines a sense of place,” says Dickerson. “When I drink or eat I like to feel a sense of place and I believe that eating tastes better if you eat local and get a vivid experience. With this recipe you can tap into the experience of local shrimp.” For the grilled ribeye, Dickerson blended the stout with molasses and found that they were a great mix on the meat and charred well on the grill. “I’d never cooked with beer before and doing this project made me stretch my comfort zone – I like those challenges.”


A Knead in the Community Rises

Sustainability is also a challenge as well as a constant goal for many First Coast chefs and foodies. The bread girls, Meredith Corey-Disch and Sarah Bogdanovitch, of Community Loaves, use all organic ingredients and are devoted to baking the best bread that you can eat.  Their Intuition Sourdough, made using spent Intuition Ale grains, makes its debut in “Cooking with Intuition.” Community Loaves started as a Community Supported Agriculture (CSA) model and now the bread girls sell their bread retail at Native Sun and Riverside Arts Market. “Cari was one of our first customers and we are so happy to be part of the cookbook,” says Bogdanovitch.


Dig into Something Delicious

Also a fan of creating new culinary experiences is Sean Sigmon of Dig Foods, featuring vegetarian and vegan dishes. “Dig Foods has been doing events with Intuition for a while including a five-course vegan dinner with beer pairing night,” says Sigmon. His recipe features oyster mushrooms, corn milk and an Intuition Ale Belgian brew.

“The cookbook brings together what Cari has already been doing with the food community – it brings to light how big and interconnected our food community is. It is an amazing cookbook that is a collaboration of friends.” You can find Dig Foods at the Riverside Arts Market and they are also available for special events and catering.

“Cooking with Intuition”  features 56 contributors and 91 recipes. The book also provides extras including an abridged history of beer, the brewing process, beer pairing guide, storage tips and other beer-related information. During the process Sánchez-Potter talked with each chef and cook highlighted in “Cooking with Intuition.” “I heard about their dreams for the future and I believe that this is an exciting time for the First Coast’s culinary landscape.” Proceeds from the cookbook will go to Second Harvest North Florida, a nonprofit dedicated to serving the hungry and educating the public about domestic hunger issues.