Gazpacho

The Jacksonville Inn has a long standing history of serving uniquely prepared dishes using ingredients sourced locally from farms and producers all over the Rogue Valley.  As an exclusively Oregon trained chef, this is just to my liking.  That is to say, I wouldn't have it any other way!

Gazpacho

For the gazpacho we took full advantage of a nearly miraculous tomato harvest here in southern Oregon.  Summer was a little late getting here, but when it did it brought an abundance of local heirloom tomatoes that I was still serving at the Inn all the way to November.  The gazpacho is made with local field tomatoes, cucumbers, Russian peppers and cilantro, all from Seven Oaks Farms, outside of Central Point.

Back in Southern Oregon

I am thrilled to have received the appointment as Executive Chef at the prestigious Jacksonville Inn located in the heart of Southern Oregon's wine country.  Located in the town of Jacksonville, the Inn has long been the top culinary landmark in the Rogue Valley.  There have been many talented chefs leading the culinary team over the decades and I am proud to hold the position and carry on the exceptional food tradition at The Jacksonville Inn.

Taking over in the heart of the summer months, the busiest time of year, was a unique challenge that allowed me to immerse myself in the functions of the restaurant that serves breakfast, lunch and dinner, as well as a wonderful Sunday brunch and a tremendous amount of catered events and private parties.

Through the whirlwind that was August to now we made time to produce some spectacular menus for some very fun events as well as some tasty items that we are serving to our in-house guests...

Duck Two Ways 

This is a dish that was inspired by the local Elderberries that are found in the Rogue Valley in the late summer  months.  I make a confit of the hindquarters, cooking the duck slowly for 12 hours in duck fat and olive oil.  The thigh meat is plucked and served within the petite salad with truffle oil, roasted beets and cracklins, and topped with the crispy roasted confit of duck leg.  The duck breast is seared crisp and served over sauteed chantrelle and pig's ear mushrooms.  The two are divided on the plate by a rich Elderberry wine gastrique.  I also add a few nicely roasted Parisian potatoes to the plate-- I love potatoes and truffle oil.