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    Guest Chef Tasting with Jason Hook at Jamison Publick House

    by theelvee_w2oe3m June 1, 2011

    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/

    June 1, 2011
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  • FoodOpinion

    A Chef’s Tasting at the Glasbern Inn

    by theelvee_w2oe3m March 14, 2011
    March 14, 2011

    The Glasbern Inn in Fogelsville isn’t your typical bed and breakfast. For one thing, it’s nicer. It’s also got a rockstar chef that is ready to flip your tastebuds inside out and change how you think about food in the valley. I was lucky enough to be invited by the fine folks at Glasbern to a chef’s tasting with a few other foods writers to see what their new chef is up to.

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