Hatch Chiles

green-chile-goodness

David WilhelmBooze & Bites

Back in the mid 80’s in my early days as a working chef I was into all things ‘Southwestern’ and I made several pilgrimages to the mecca of this food movement… Santa Fe, New Mexico. It was a heady time when chefs like Robert Del Grande, Stephen Pyles, John Sedlar and Mark Miller were creating exciting dishes that took the … Read More

Shishito Peppers

Shishitos with Sriracha Aioli

David WilhelmRecipes2 Comments

Shishito peppers have started showing up on menus the past couple years and some would say they’ve even become the new darling of the chile pepper family. There is currently a Japanese varietal now being grown in the US in summer through fall but they are pretty much available year round in the states thanks to the imports from Mexico … Read More

Chalkboard Artist Extraordinaire

Ready to start!

David WilhelmBooze & Bites6 Comments

In each of our restaurants we have chalkboards that we use to advertise and promote special events along with seasonal food and beverage offerings. The challenge we were facing though was finding someone in each area with the talent to keep these looking good. I mentioned earlier that at JFAT we like to do business with local vendors like fisherman, … Read More

OKTOBERFEST… A GERMAN TRADITION EMBRACED IN THE U.S.

Oktoberfest Classic

David WilhelmRecipesLeave a Comment

Fall has always been my favorite season of the year. I still have vivid memories of so many activities that I enjoyed with siblings and relatives growing up in Michigan. They all seemed more enhanced by the chill in the air and the gorgeous bursts of red, orange and gold foliage along with the smell of burning leaves. Yeah, this … Read More

Portobello ‘Fries’… A Marketing Story

Portobello Fries

David WilhelmRecipes1 Comment

Portobello mushrooms are not a separate species, rather they are just large creminis. Once they grow to a size of 4”-6” in diameter they are called Portobellos really just to they can be marketed differently. How it got its name isn’t really clear, I mean, how did the ‘Patagonian Toothfish’ become ‘Chilean Sea Bass’… or ‘Slimefish’ become ‘Orange Roughy??’ Here … Read More

Barbecue Spiced Salmon

BBQ Salmon

David WilhelmBooze & BitesLeave a Comment

Pacific Salmon is both a delicious and responsible choice Summertime barbecues shouldn’t be limited to burgers, dogs, ribs and steaks. One of my favorite seafood dishes is fresh salmon grilled with a little BBQ spice blend. The sweet, salty and spicy spice mix is the perfect complement for the richness of our omega-rich, finned friends from the Pacific Northwest and … Read More

Our Relationship with ‘Miracles for Kids’

featuredimage

David WilhelmJFat EventsLeave a Comment

As part of our DNA, it is important for us at JFAT to be an active participant in the communities that we do business in. Not only are we Green Certified restaurants and partners in the Seafood for the Future program, but we also make regular donations to the fundraising efforts of local schools and charitable organizations throughout the course … Read More

Grilled Flatbreads

Tarte Flambe

David WilhelmRecipesLeave a Comment

You’re probably doing a lot of backyard grilling this summer so next time you’ve got it fired up I’m going to show you a really simple way of preparing flatbreads for your parties that make great buffet table appetizers. It’s a two part process where you first grill your dough over your gas or charcoal grill then when you’re ready … Read More

Nashville Chicken Sandwich

Nashville Chicken

David WilhelmBooze & BitesLeave a Comment

JFAT fans rave over our new ‘Nashville Hot’ Chicken Sandwich Who knew? What began as a regional specialty has turned into a national trend over that past couple years. Nashville hot chicken has caught on like wildfire, with ‘hot chicken’ restaurants popping up across the country””not to mention the 8 hot chicken restaurants that you can find in Nashville alone. … Read More

Smoky & Spicy Tuna Salad

Butter Lettuce Tuna Wraps

David WilhelmRecipes1 Comment

The summers between my college years were spent working in a collection of different restaurants and nightclubs in Manhattan. It was during these summer stints that I fell in love with the idea of someday owning my own restaurant. Of all the restaurants I worked in, my favorite was Maxwell’s Plum located on the Upper East Side. Maxwell’s Plum Interior … Read More