Guest Chef Tasting with Jason Hook at Jamison Publick House

We’ve got info on a special dinner coming up later this month at the Jamison Publick House in Pennsburg.  Our friend and world-class chef Jason Hook will be hosting a guest tasting on June 20th at 6pm for $75.  Chef Hook prepared what is truly one of the most memorable meals ever chronicled on The El Vee when he was at the Glasbern Inn, a gig he has since moved on from.  For a complete rundown and a taste of his style, check out our exhaustive take on his chef’s tasting back in  March.  This menu, however, is taking things to an even higher level, to the extent that the Lehigh Valley has rarely seen before.  

As the Chef himself puts it, this dinner is meant for foodies.  With pre-dinner snacks that will make your mouth water to courses that are equally intriguing as they are encompassing, Chef Hook also throws in some of his notable Eastern influences to the dishes in the form of things like yuzu, red miso ketchup, and tokyo turnips.  It’s also worth noting that Hook has worked in kitchens under renowned chefs such as Alain Ducasse and Jean Georges.  That’s no easy feat and Hook’s technique, flair, presentation, and variety all play off of his past experiences and personality.  This dinner is surely not one to be missed, and there’s only 36 seats available so if you’re contemplating on going, reserve quickly.  Below is the menu along with some shots from Chef Hook of dishes he’s done previously…consider it an appetizer to what you’ll experience at Jamison Publick House.  There’s not much else to say besides, “see you there.”  To reserve your spot call Jamison Publick House at 215.375.8886.

pre-dinner snacks

kettle popcorn, black truffle + parmesan

rabbit rillettes, apricot-mustard

edamame, smoked salt

lobster roll, slider

marcona almonds, cocoa

seven courses

razor clam shooter
yuzu, flat pancetta
parsley juice

beef tartare
red miso ketchup, compressed white peach
toasted cobbler ice cream

day boat scallop
anson mills grits, english peas + tendrils
pickled rhubarb

cured foie gras
roasted ramps, tokyo turnips
burnt pine marshmallow

sweetbread
vanilla bean congee, coconut milk
kaffir lime

west coast halibut
oxtail + bone marrow, bing cherry
rice wine bordelaise

strawberry shortcake
lemongrass curd, thai basil
spiced consomme

Some of Chef Hook’s previous work:

Jamison Publick House
1860 Geryville Pike
Pennsburg, PA. 18073
Telephone: 215.375.8886
http://jamisonpublickhouse.com/