*Tap* *Tap* Is this thing on? Wow, it's been two months since I last popped in here. I'm sure I'm not the only one that feels that this pandemic both slows down time and speeds it up at the same time. Well, a LOT has happened in my world since I last posted. The big news? I quit my job of 9.5 years. Yup, in the middle of a pandemic and record unemployment. I must be nuts. The non-profit I worked for was hit hard financially, and 43% of staff were laid off while it took on a reorganization of its structure. I was offered a new national position, and I took the huge (and scary) leap of faith to turn it down. Honestly, it was the kick out the door that I had needed for years. I'll be taking some time to figure out what the next phase in my career will be, but it will certainly be something quite different and that brings me more joy and peace. COVID, and other life events over the last few years, have highlighted for me just how important your health, happiness, and loved ones are. Nothing else really matters.
But, I've still been enjoying some dining adventures the last several weeks, with new blog posts on deck! However, today I'm sharing a guest post from Jeff (Instagram: @schechterj). Jeff reached out to me not long ago for suggestions on a chef to host a private in-home experience. We've had quite a few wonderful experiences ourselves, and several with my buddy Chef Jeff Jarrett, so of course he was one of the first I recommended. Here are Jeff's words sharing his experience (with a few notes of my own):
COVID has really put a damper on foodie nation and anyone who
likes to get out for the food and/or experience and have a change of pace. As
this has dragged on, we are still strictly following the takeout/home cooking
only approach, not ready to dine out just yet. Just like with home cooking, options for takeout are starting to become
monotonous and in the same rotation.
With a
“big” birthday on the horizon, the idea popped up to bring in a private chef to
try to have somewhat of a restaurant experience but with a much more controlled
and a lot more intimate (read safe) environment. After many recommendations, we
landed on chef Jeff Jarrett. SPOILER ALERT...already looking at dates to book
again!
The Process
This
was much easier than expected, which was made possible by the knowledge and
responsiveness of Jeff. (side thought – Why is it so hard for people to just
return a message? Do they not realize
how it makes them look?)
Back
to the process. Jeff was very easy to
communicate with and quick to respond. Once we locked in a date, I just provided him with a few dislikes from
the group (4 adults – our bubble). With
that in mind, Jeff delivered a menu a day or so later and asked for
input/feedback, open to changing any course based on personal preference. He nailed the menu on the first go, so we had
no changes.
Example:
the salad course consisted of basically raw tomatoes, which I have never been a
fan of. I expressed this to Jeff as a
concern, but he talked me into it and I was willing to give it a go; thus no
menu changes.
We
also decided to add on a “snack” to eat while Jeff prepped everything and we
put all the kids to bed. We were left in
the dark as to what he would prepare, but based on the menu, we were happy to
be surprised and knew he would deliver.
We
only gave Jeff the address and what time we wanted the first course serve. He noted that he would arrive about 90
minutes before the first course.
The Menu
Snack – which was a surprise before it was presented to us, ended up being a beautiful cheeseboard that included some hand-picked cheeses,
a fantastic bison sausage (Editor's Note: I've also had this sausage and it's dynamite), smoked salmon wrapped in an onion pancake, and
vegetable dumplings with dipping sauce.
This was the perfect start to whet our appetites for the main
meal and it included everything a great cheese board should include.
1) Tuna Tartare: avocado mousse, pickled red
onion, arugula, yuzu
The Tuna was fresh and cold. A great way to get you ready for what you
know is about to be a great meal. There
was great acidity with the yuzu and a hint of spice with togarashi dusted on
top. Really opened up the taste buds.
2) Panzanella Salad: summer tomatoes,
cucumber, homemade focaccia croutons, basil vinaigrette
This was the course that I had the most anticipation for. Not because it sounded
great, but because I have yet to find a raw tomato that I like. This dish looked beautiful. Jeff talked about where he got the local
heirloom tomatoes while presenting the dish.
On my first bite, I was sold. These tomatoes tasted like candy. In the end, it ended up being one of my
favorite dishes. The simplest of dishes
are sometimes what wow you the most. It
was clean, crisp, refreshing and most importantly fresh. The homemade croutons added the perfect
crunch and flavor to counterbalance the acidity from the tomatoes. Arugula added that nice pepper note to really
round out the salad. No need for any
cheese to hide other flavors in this dish.
3) Pan Roasted Mahi Mahi: Mediterranean farro
salad, lemon pesto sauce
The progression of flavors throughout the
night were concepted well. As we moved
to the next course, we still had the fresh flavors of summer while taking our
taste buds to the Mediterranean. The
Mahi Mahi was cooked perfectly. While
this is a “meaty” fish, it flaked apart perfectly. Simply seasoned, it paired perfectly with the
farro salad that was studded with olives. All of the flavors came together to offer a burst of brightness and
really set us up nicely for the meat course.
4) Braised Beef Short Rib: brown butter baby
gnocchi, summer vegetables, beef sauce
This was the star of the show, and was the
perfect crescendo to the journey our taste buds have been on. The short rib was fall-apart tender that you
could easily cut with a fork. There were
so many textures and flavors happening on this plate that you wanted to jump
from one thing to the next and also all at once. The broccolini was still perfectly crisp and
the chanterelles, which Jeff mentioned he was able to get from a friend, complimented everything nicely. Now onto
those little baby gnocchi. "Little" and "baby" are only words to describe their size because these packed a ton of
flavor. Not only was there a pillow-like
texture on the inside, but it was the crisp exterior that made these gnocchi so
succulent and a great complement to the real star of the plate, the meat. Everything came together so nicely.
5) Milk Chocolate Panna Cotta: salted caramel,
vanilla bean ice cream, toasted peanuts (Editor's Note: There's a reason this is Jeff's signature dessert. I still see people in local foodie groups on Facebook mentioning this panna cotta from his days at AMP 150.)
Yes,
there was more. And I always have room
for dessert. Snickers anyone? This is what Snickers hopes to grow up to be
one day. The silky smooth panna cotta,
not overly sweet, with the warmed salted caramel and toasted peanuts with
little scoops of vanilla ice cream. Sign
me up any day of the week. What a way to
end the meal. Again, all the textures
and flavors melding perfectly so a bite that always wanted to keep you coming
back for more.
The Night
Jeff arrived promptly at 6:00, as we requested our first
course be served at 7:30 PM. We asked
Jeff if he needed anything or any help, and he was quick to assure us that he
would handle everything that night. We
had great conversation with Jeff throughout the night as he was very personable
while never making the night about him.
Jeff then got right to work constructing our “nosh”
board. For the most part, everything was
served on our dishes, which we discussed beforehand and were more than happy to
provide.
Each course was then presented and explained to us throughout
the evening including where the ingredients came from (tomatoes from a local
farm, chanterelles from a friend, etc.). This just added to the experience.
Everything was timed perfectly. Jeff cleared all of the dishes and gave us
time before presenting the next dish. (oh yea, and if you weren’t able to
finish a dish, Jeff packed the leftovers and any other leftovers you may have
to enjoy the next day)
After the final plates were cleared, we all headed to the
kitchen to wrap up the evening. Jeff
left the kitchen spotless with the dishwasher fully loaded and not a crumb in
sight!
One thing we hadn’t discussed was how he was handling COVID
and precautions that he would take. Let
me say that Jeff was the utmost professional, arriving in a mask, cooking in
gloves and bringing his own bottle of Lysol cleaner.
Final Thoughts
We weren’t sure what to expect heading into the evening, as
this was the first time anyone had done anything like this. All of us in the group were blown away not
only by the food, but how easy it was to put together from beginning to end.
I can’t recommend chef Jeff Jarrett enough. He over-delivered on every aspect of the
evening and we will not hesitate on using him again.
The night gave us a chance to actually forget about COVID and
everything that was happening in the world, even if it just was for a couple of
hours. The night was not only about the
food, but the whole experience. It was
better than being in a restaurant.
This reassured me that I was doing the right thing during the
pandemic. With young children, a night
out quickly became more about the experience than the food as we were getting
babysitters and just making it be about the night out. This option allowed us to do both. We were able to play with the kids and put
them to bed and then enjoy our dinner while feeling like we were in our own
private restaurant.
The calendar is out and we are already trying to figure out
the next date to have another meal prepared by Jeff.
And how could I not mention one of the best parts, your
“restaurant” = your dress code. For this
food, bring your stretchy pants.
Now it's back to the home cooking and takeout rotation, but
with a new outlook and new energy (even if it is the same food).
Thank you, Jeff Jarrett, for allowing us to have this night and
we can’t wait to do it again!
Thanks for sharing your experience with my readers, Jeff. I'm so glad to hear that it all worked out so well. But I knew that it would! I encourage you all to consider this way of celebrating a special occasion or gathering a small group for dinner, and I'm always happy to make chef recommendations. Now, stay tuned for more posts coming up about my recent dining adventures!
