Y'all, last Thursday we had a firkin tapping and seafood boil at Jax Fish House. It felt like a vacation on a beach right here in FoCo.
We love Jax for a lot of reasons, not least of which is that this case greets you when you walk through the door (along with a bunch of really awesome people).
When we arrived, Linsey gave their Head Chef Ricky Myers a quick lesson on how to tap a firkin.
He seemed to get the hang of it.
We've never seen such a clean tapping for getting the beer flowing -- usually there's a nice, dramatic fountain of beer before the spigot is fully in the firkin. I keep re-watching this video trying to see if any spilled at all.
 |  Ricky & Linsey had the first samples. Diagnosis: cumin-forward until the swirl, then the lemon comes out. This firkin used our Irish Red as a base beer recipe. |
Meanwhile, back at the seafood boil....
 Disproving the old adage, this pot had an audience and still boiled for all it was worth. |  Cooler full of deliciousness. |
Sam spent his "night off" dousing bags of mussels, clams, shrimp, potatoes, onions & corn in this amazing broth. As one 6-ish-aged youngster walking by noted to her mom, "Mmmmm. I smell good spices!"
And here was the result:
 As with all the most exciting pairings (and if you're not excited by great food + craft beer you're probably not still reading), both the beer and the food's flavors changed & blossomed when consumed together. |  It was finger-licking good, but just in case you didn't want to go that route, they served up o-shibori. |
It was a night for relaxing with friends (and a chef or two -- thanks for sneaking out of the kitchen for a minute, Amy!).
  John didn't feel the need to avail himself of the blankets offered on the patio. Carol did. |   We might have had an order or two of these. Not boiled. |
 | Sit facing the restaurant and you get cool views like this of the College Ave. buildings reflected in the window as the sun sets. |
Here're some of the awesome Jax peeps who rolled out a new menu the same night we invaded to do the seafood boil. They were totally unflustered.
 |  Plus, they seem to have a 2-headed dragon as a kitchen mascot. How can you not love this place? |
We give the whole experience the big thumbs up. This team knows how to throw a party. Many thanks for inviting us to be a part of it, Jax FoCo!
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