Portobello ‘Fries’… A Marketing Story

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

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’

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

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

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

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

Burger and a beer… A perfect pair

jimmyBooze & Bites1 Comment

Burgers and beer are two of our passions here at JFAT and when combined there’s nothing that resembles comfort food more than B&B. Our burgers are as simple or as complex as you want them to be but they all start with the most important ingredient…a half-pound of specially seasoned, freshly ground Certified Angus Beef. You can order our basic Classic … Read More

Revisting an old favorite – Melon & Proscuitto

David WilhelmRecipes1 Comment

Sometimes it’s really true that some of the best dishes are the simplest. Living in Southern California we get spoiled being able to buy just about any product item year round but, having grown up in the Midwest, I try to enjoy fruit that is truly in season locally. Right now we’re into melon season and my favorite has always … Read More

Watermelon Maggies

jimmyBooze & Bites1 Comment

Nothing is more synonymous with summer than watermelons, but given that it’s pretty much 100% water it’s easy to get filled up eating it. I’d rather save room for all those great burgers, dogs and ribs coming hot off my smokin’ grill so I get my watermelon fix in another much more delicious way. I combine it with my favorite … Read More

Grilled Summer Figs

David WilhelmRecipes3 Comments

A couple days ago as I was wondering through the produce section at Gelson’s and I spotted for the first time this season what is probably my all-time favorite seasonal fruits….fresh summer figs. I don’t know of any fruit that evokes more of a sensual arousal in foodies than the fig. In fact, even in ‘pre-foodie’ times  D.H. Lawrence wrote … Read More