Author: Andrea Glazer

  • Cooking the Ultimate Burger with Chef Drew

    Posted by Karli Wood on September 09, 2020 | Share

    Written by Drew Brown, Director of Food Service at the J There are few things to be mindful of when you are making burgers, here is what stands out as most important to me: Temper your red meat for 10 minutes or so at room temperature. This will allow the meat’s juices to start to loosen and will lead…

  • Persillade with Chef Drew

    Posted by Andrea Glazer on September 01, 2020 | Share

    Written by Drew Brown, Director of Food Service at the J If you love Chimichurri sauce like I do, then you will love this recipe. This is Chimichurri’s French cousin and is one of the most essential dishes in French cooking. It is used as a topping for steaks, chicken, fish, and chops. It is mixed and put on…

  • Kosher Sonoran Hot Dogs with Chef Drew

    Posted by Andrea Glazer on July 07, 2020 | Share

    Written by Drew Brown, Director of Food Service at the J Sonoran Dogs are classic Mexican street food. I found out about this hot dog when I visited Austin, Texas. There were vendors on every street who had set up small grills and assembled the dogs with amazing speed and dexterity. Each vendor had their own twist on the…

  • Grilled Ponzu Chicken Sandwiches with Chef Drew

    Posted by Karli Wood on July 03, 2020 | Share

    Written by Drew Brown, Director of Food Service at the J I like to cook breakfast or lunch for my staff about 1 – 2 times a month. It gives them the opportunity to have someone serve them for a change, and it allows me to personally express my gratitude for their hard work and commitment to our customers….

  • Shawarma Burgers with Chef Drew

    Posted by Karli Wood on June 23, 2020 | Share

    Written by Drew Brown, Director of Food Service at the J Occasionally the culinary staff here at the J holds impromptu culinary competitions. Like most creative professions; we are passionate, proud, and competitive about the work we do. I encourage that competitive spirit in my staff because we often come up with remarkably good dishes that end up on…