Jon Wilson.
In 2000, I believe, My brother was the Chef at The Bistro on Kiawah Island, The Bistro was to be closed and turned into offices. There was a brand new restaurant being built down the island a few miles. Turtle Point Grille. The staff from The Bistro would now be living here with my brother in command of the kitchen. With him was his Sous Chef Ed, newly hired Exec. Sous Chef (Me), a collection of familiar servers and a kitchen crew that would impact my life probably forever. Coco, whom you've read about in http://thechefsoffice.blogspot.com/2007_03_01_archive.html A Charleston Wedding , John W. Grube whom is a book waiting to happen and of course, Mr. Wilson.
After Randy left Turtle Point Grille, I took over for a time and made Wilson my Sous Chef. The year and a half that we cooked together was very easy. Kiawah was a hard company to work for but Wilson is one of those cooks that you just click with creatively and work ethic wise. And a lot of those people from that kitchen are still big parts of my life.
Wilson flew in from NY, where he lives with his wife Shelly (Turtle alumni) and their dog Stella, to pitch in on our Levendi Estates w
ine dinner.
After trying the wines and making notes and emailing back and forth. About and hour before the dinner started the menu was finished. I tend to hesitate. I like to get all kinks worked out before committing to anything.
The next postings will include doubles of the featured items do to my flash not working and Wilson emailing me his copies.
Here is Jon's: Seared Scallop, Banana-Apple Bread, Butternut-Maple Jus, Chestnut Foam
The Butternut-Maple jus was amazing.
No comments:
Post a Comment