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Boston, MA, United States
Free lance Chef. A Middlebury, Vermont native, Chef Jon Sargent worked his way up through the ranks of kitchens starting as a dishwasher. His career in the kitchen has taken him across the country and back. Sargent moved to Boston first in 2005 where he helped open OM Restaurant | Lounge in Harvard Square, working under chef Rachel Klein. He then headed west to Wisconsin, taking a Sous Chef position at Stout's Island Lodge. Next he headed south, travelling to Naples Florida to work for the D'Amico Corporation with chef Andrew Wicklander. Back in Boston chef Jon worked as chef d' cuisine for Chef William Kovel at 28 degrees in the south end of Boston where he worked diligently on the restaurant's seasonal, globally-influenced menu. After taking up the ranks as sous chef at Catalyst restaurant in cambridge massachusetts, Jon has been on a journey of developing his style of cooking, and focusing on the development of his own restaurant.

Wednesday, February 2, 2011

Marli Ave egg off

I have made 150 hard boiled eggs for this marli ave event today in downtown Boston. The challenge was to make them into a deviled egg of your choosing. What I did with mine is whipped the yolks in a food processor and emulsified a simple lemon black pepper aioli into them until they were creamy. I transferred them into a separate bowl where I folded in chives and alepo pepper to add that reddish speckling everyone is so used to seeing. I will finish them with chard scallions, sweet and spicy rocotto sauce and micro amaranth. I hope they are a big hit!!! Wish me luck!

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