Executive Chef Jeffery Jake of the Carneros Inn shares his expertise and speaks to the Cuisineist
FARM, at The Carneros Inn is a restaurant dedicated to food that accompanies wine. They believe in well-balanced, comforting, full-flavored dishes that are simple in concept but complex in taste, emphasizing the natural flavors of the ingredients.In addition, they craft their own breads, pastries and Artisan Charcuterie products Located in Carneros. They have access to the finest organic and sustainably raised ingredients that they source primarily within a 150 mile radius of Carneros, to harvest food that is at the peak of its season and flavor.
Executive Chef Jeffrey Jake believes in well balanced comforting, full flavored dishes that are simple in concept and emphasize the natural flavors of the ingredients. Great ingredients and proper execution is the cornerstone to creativity.
Executive Chef Jeff Jake takes great pride in is culinary art , creating fine dining experiences for The Carneros Inn’s FARM, Boon Fly Café, and all catering and room service as well . A Napa Valley native, he began his culinary career at Domaine Chandon as a sous chef. In his role as executive chef for The Carneros Inn he is inspired by the abundance of fresh local ingredients that abound in Napa Valley’s Carneros winegrowing region. Jake achieved national acclaim in his role as executive chef at The Lodge at Pebble Beach, where he played an integral role in organizing and executing prestigious, high-profile events that include the AT&T Pro Am Golf Tournament and the Concours d’ Elegance.
Jake has also served as chef de cuisine at Pebble Beach, Beach and Tennis Club, Sonoma Mission Inn, and as the executive chef at The Old Bath House Restaurant, which was named Outstanding Restaurant” by the California Writers Association during his tenure.
One of his main responsibilities is managing the seasonally-changing menus at both restaurants - created primarily from the Carneros region’s array of top-quality produce, cattle ranches, and award-winning cheese producers. Many of the ingredients are sourced on-property including herbs, apples, figs, pears and pomegranates. Jake also gives back and shares his skills by conducting cooking courses at the Culinary Center of Monterey and has taught California cuisine cooking classes in Japan. Jake has been the recipient of a number of awards and accolades during his career, including Conde Nast Traveler “Best Resort in North America” award (The Lodge at Pebble Beach, ’03), three stars from the San Francisco Chronicle (Sonoma Mission Inn, ’97), and Gourmet Magazine’s “Top Ten Wine Country Restaurant” (Sonoma Mission Inn, ’98
Executive Chef Jeffery Jake Seasonal Recipe
Citrus-Porcini Dusted Venison
Farro, Pine Nuts, Wild Mushroom, Sun Dried Cherries, Port Syrup
| Ingredients | |
| 4 lbs. | venison |
| ¼ C | citrus porcini rub (recipe follows) |
| 2 C | faro |
| ½ C | pine nuts |
| 1 C | dried cherries |
| 1 C | wild mushroom (cepes, chanterelle or available) |
| 1 ea. | diced shallot |
| 1 clove | chopped garlic |
| 2 T | chopped parsley |
| 10 oz. | port syrup (recipe follows) |
| ½ C + 3 T | fruity olive oil |
| 2 T | butter |
Directions
Clean venison loin; place on rack and salt. Leave uncovered to dry in refrigerator 4-5 hours.
Make Citrus-Porcini Rub and Port Syrup.
Cook farro in lots of salted boiling water. Reduce to simmer partially covered 20-30 minutes. Strain water off. Place on plastic wrapped chilled sheet pans and cool in refrigerator.
Toast pine nuts in 325-degree oven for 7-10 minutes until golden brown. Remove and reserve.
Clean and slice mushrooms in nonstick pan over medium heat. Place 3 T olive oil and heat to smoke. Sauté mushrooms with salt until they give up water and reduce. Add shallots, then garlic. Cook 2-3 minutes, add butter and parsley. Cook 2 minutes and remove to parchment lined pan to cool.
Preheat oven to 400-degrees. Pull venison, rub with citrus-porcini rub and sear over medium heat; set aside to cool. Place on roasting rack and finish 12-16 minutes, reduce oven to 375-degree to rare 112-115 degrees. Allow meat to rest.
Toss mushrooms, cherries, pine nuts and farro together with olive oil and season with salt. Place in roasting pans and cover with foil. Heat until warm.
Slice venison into 1 ½ oz. slices. Place farro on center of plate and lay venison slightly off farro. Drizzle port syrup and garnish with sea salt and chervil sprig.
Citrus-Porcini Rub
| Ingredients | |
| ¼ C | minced orange zest |
| ¼ C | sugar |
| 2 T | salt |
| 2 T | black pepper |
| 2 cloves | minced garlic |
| 1 C | porcini powder |
| 1 C | olive oil |
Directions
Combine all dry ingredients to form paste. Cover and store in refrigerator.
Port Wine Sauce
| Ingredients | |
| ½ gallon | veal stock |
| 16 oz. | ruby port wine |
| 16 oz. | pinot noir |
| 1 ea. | cinnamon stick |
| 2 | cloves |
Directions
In four separate pots, reduce veal stock to 1 cup, ruby port to ½ cup, pinot noir to ½ cup and then combine and let steep with cinnamon and cloves for 15 minutes. Pass through a chinois.
Meeting Executive Chef Jerry Jake was a pleasure. His skills are well known and he gives back to the profession he has so much passion for. Join the Cuisineist on Cannery Row where we caught up with this great Chef as he speaks to us about the Carneros Inn and his passion for cooking.
