JAKE BRENCHLEY, EXECUTIVE CHEF

To understand a chef is to understand his/her food. I have spent many years honing my craft. I have studied many styles and cultures of food. I have learned to cultivate relationships with farmers and vendors. I have run countless specials and personally visited with many guests to understand what the modern diner is looking for. The result of my hours of hard work and study is a creative, unique cooking style and flavor profiles. My focus is on fresh and creative food with a wow factor in each dish. I enjoy taking classic or familiar dishes and reimagining them to new heights. My classic training has given me a solid foundation in technique, and my work experience has built a signature style and fusion all my own.

Example Featured Here: “Elevated BBQ” Smoked Wild Boar Tenderloin with Jalapeno Corn Bread Polenta, Compressed Watermelon, Collard Green Pesto, with a BBQ Gastrique and a Buttered Corn on the Cob Jus.

Full Color Portfolio Available Upon Request.

My Food: About Me

THEME CHEF DINNER MENUS

My most recent prix fixe menus for monthly chef dinners

My Food: Skills

JULY 2020- THEME FLOWERS

Course 1

Blue Crab Pistachio Salad with Mint, Compressed Honeydew, Lemoncello-Stone Fruit Consommé and Candied Pansies

Course 2

Crispy Pork, Pickled Strawberries, Saffron Bacon Jam, Pea Tendrils, Rose Emulsion

Course 3

Filet of Beef, Creamed Indiana Corn, Braised Red Cabbage, Orchid Demi Glace

Course 4

Rhubarb Crumble, Honey Lavender Ice Cream, Marigold Infused Caramel

AUGUST 2020: THEME – BACON

Escargot Mushroom Fricassee, Cinnamon Bacon Jam, Marjoram Pesto, Garlic Pine Nut Butter

Course 2
Lamb Bacon Mousseline, Bay Leaf Apple Mostarda, Gruyere Patis, Smoked Bacon Powder

Course 3
Roasted Honey Apple Pork Belly, Brussels Sprouts, Pickled Peaches, Ham Hock Jus

Course 4
Bacon Doughnuts, Sweet White Cheddar Ice Cream, Caramelized Bananas, Sweet Bacon

SEPTEMBER 2020: THEME – CHOCOLATE

Course 1

Warm Wild Mushroom and Mache Salad, Dark Chocolate Quail Vinaigrette

Course 2

White Chocolate Celery Root Bisque, Cognac Roasted Rabbit Rillettes, Wild Fennel

Course 3

"Ode to the PB and J"

Slow Cooked Cocoa Infused Brisket of Bison, Braised Red Cabbage with Hazelnuts, Grape Jelly Red Wine Reduction, Fresh Parsley Salad

Course 4

Chocolate Chip Mocha Bisquit, Milk Chocolate Cinnamon Ganache, Chocolate Chili Ice Cream, Espresso Caramelizing Sugar