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. 

Dark Chocolate Covered Oregon Blueberries

Studies show that eating dark chocolate may contribute to improved cardiovascular health. Packed with natural antioxidants, dark chocolate and cocoa sit in the same healthy category as green tea and blueberries. Blueberries have shown to shrink tumors, prevent cancer, improve memory, and balance - just to name a few. So this summer when you are picking up berries at the farmers market, swing by and pick up some dark chocolate to make this nutritious-delicious sweet.

1 cup dark chocolate (chips or broken up bar)
1 tablespoon shortening
2 cups fresh Oregon blueberries, rinsed and dried

Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.

Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.

Oregon Blueberry BBQ Sauce

Oregon Blueberry BBQ Sauce

Yield: 3 Quarts

Ingredients:

Blueberries, Frozen
Brown Sugar
Soy Sauce
Kitchen Port
Grenadine
Marionberry Vinegar
Raspberry Schnapps
Chili Sauce

COMBINE FIRST SEVEN INGREDIENTS, HEAT TO SIMMER
AND REDUCE BY HALF. STRAIN THROUGH CHINIOS,
ADD CHILI SAUCE AND SIMMER FOR 1 HOUR. COOL AND
RESERVE FOR SERVICE.

Quantity:

1 Gallon
1 qt.
2 cups
1 qt.
1 Cup
1Cup
1Cup
#10 can

Fresh Made Oregon Cranberry Sauce

Fresh Made Oregon Cranberry Sauce

24 oz. cranberries (equivalent of two standard bags of berries)*
2 cups brown sugar
2 cups orange juice
zest of one orange
2 cinnamon sticks
1 dried hot pepper (optional)


Combine all ingredients. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about two hours, mushing the berries into a pulp after about an hour. In the second hour, watch the pot for potential burning, stirring frequently. The liquid will cook down and the berries will dissolve into a spreadable, thick, jam-like consistency. Remove cinnamon sticks and hot pepper before serving. Good warm or cold.  You might want to make a double batch.