Posts Tagged ‘Chef Jason Giles’

Celebrating Heirloom Tomatoes, Guest Post by Chef Jason Giles

Wednesday, August 27th, 2014
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There’s nothing better than locally grown, fresh produce.  I am so fortunate to live here in Monterey County where the bounty is endless.  One of my favorite treats of the season is fresh Heirloom Tomatoes, both beautiful to look at and amazing to eat!  Serving as the inspiration for our upcoming Brewer’s Dinner at Peter B’s Brewpub on September 4th, the possibilities are endless when it creating new recipes and menus.

Visit your local Farmer’s Market or Farm Stand and take a moment to try this recipe, it will quickly become a favorite!

 

- Seasonal Heirloom Tomato Salad -

INGREDIENTS

  • 2-3 Large Heirloom Tomatoes cut into wedges, salted and peppered
  • 5-6 Mix of Cherry Tomatoes cut in half and tossed in sherry vinegar and extra virgin olive oil
  • 1Tbs Bacon Pesto (bacon, basil, walnuts, garlic, butter, salt, pepper)
  • 1Tbs Basil Oil
  • 2 Grilled Treviso
  • 3 leaves of Basil
  • 1 slice Grilled Bread
  • Shaved Saba Cheese

 

DIRECTIONS

Take sliced heirloom tomatoes and top with mix of cherry tomatoes tossed in a sherry vinaigrette, grilled Treviso and fresh basil leaves. Drizzle with a bacon basil pesto, top with shaved cheese and serve over grilled bread.

 

Enjoy!

Peter B’s Brewpub Goes Green

Wednesday, August 6th, 2014
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While most of the news in the foodie world revolves around new trends at the table and from the bar, there is a growing movement behind the scenes to move towards a greener restaurant scene and not just the vegetable kind. Peter B’s Brewpub, behind the Portola Hotel & Spa, is at the forefront of this movement and incorporates these environmentally friendly practices just about everywhere.

One of the most visible green efforts from Peter B’s is the sourcing of local, sustainable and responsibly grown ingredients. Executive Chef Jason Giles and Head Brewer, Kevin Clark work diligently to make sure what is served is the best not only for their guests, but for the environment as well. Participation in the Monterey Bay Aquarium’s Seafood Watch Program® is also a critical component of the restaurant’s sustainable and green focused efforts. With a location so close to the Monterey Bay National Marine Sanctuary, it’s only natural that Peter B’s focuses on the best sourcing of seafood possible. Furthermore, all to-go containers and cups are Bio-Pak, which is a compostable material.

Clark takes these green practices to new heights with upgraded brewery equipment and plumbing resulting in a savings of 41,000 gallons of water per year, an important initiative during California’s drought. In addition, he has implemented unique uses for the leftover spent mash utilized to brew his award-winning craft beers. Peter B’s has created a seal-shaped custom dog biscuit for the hotel and restaurant’s furry friends and also donates the remaining mash to local farmers for cattle feed, a process that elongates the use of the material and reduces the carbon footprint of producing the beer.

Most of us would be happy that the food and drinks we are being served are an environmentally responsible choice, but Peter B’s takes it a step further with their Food Scrap Program. Once you have finished that delicious meal, what happens to the scraps? Traditionally, scraps were taken to the local landfill, but Peter B’s, Jacks Restaurant & Lounge and the Portola Hotel & Spa participate in the Monterey Regional Waste Management District’s Organics to Energy compost program, where each week, over 2000 lbs. of food scraps and other organic waste is diverted from landfill disposal and after inspection, is mixed with mulch and turned into compost. The methane gas produced during the process is captured and used as fuel to produce energy and the compost is used by local farmers and winemakers to help grow their crops. In addition, all the cooking oil is specially recycled and turned into bio diesel fuel.

So the next time you are enjoying a fantastic meal or house-brewed craft beer at Peter B’s, take a moment to thank your server. Not only for the great food and drink, but for doing everything they can to make the Monterey Peninsula a happier, healthier and greener place!

Wine Down at Jacks with Monterey County Wine

Monday, February 24th, 2014
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Home to many of California’s finest vineyards and known for its extensive array of wine tasting venues, the Monterey Peninsula is a premium destination for all things wine.  Recently named as one of Wine Enthusiast’s “Top 10 Best Regions for Wine”, visitors can find everything from vineyards and wine tours to tasting rooms and wine dinners. If you’re looking for the perfect place to relax with your favorite glass of vino or you’re interested in developing a more complex palate, there’s no better place for you than the Central Coast.  With multiple microclimates and varied soil types there are a number of award winning appellations within the Monterey County alone.

 

Featuring several wine tasting venues right outside its doors, the Portola Hotel & Spa is well equipped to fulfill all of your wine-related needs and is the perfect base for exploring all the region has to offer. In fact, you need to look no further than Portola’s own renowned Jacks Restaurant & Lounge to get your wine fix.  Jacks Lounge is the perfect place to unwind after a busy day of work or sight-seeing. Wine Down at Jacks Lounge from 4-6pm, daily and receive 50% off all wines by the glass and 50% off their signature cheese plate.  Better than a “traditional happy hour”, Wine Down at Jacks Lounge provides the ideal atmosphere to relax and renew in style while experiencing the best of Monterey County’s wines.

 

If a sit down dinner is more your speed, visit Jacks for their Wine Dinner series. Every quarter, Portola Hotel & Spa’s Executive Chef Jason Giles, pairs selections from Jacks menu with vintages from local wineries for an exclusive five course dinner. Each course is designed with the utmost care to perfectly complement the corresponding wine. To truly enhance the experience, each course is described and selected tableside by the wine team representatives.  At only $75 per person, Jacks Wine Diners are a wonderful value! To learn more about these fabulous dinners and events visit www.jacksrestaurantlounge.com

The Portola’s Take on Valentine’s Day

Wednesday, February 12th, 2014
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It’s finally February, and you know what that means, Cupid’s arrow is flying high and love is in the air! Located in one of the most romantic destinations in California, the Portola Hotel & Spa is the perfect destination for you and your special somebody.  If you’re like me and need a little break with a dash of romance, the Portola’s Romance Package is designed to give put a little pep back in your step. Start your stay off with a complimentary bottle of Champagne and gourmet chocolate covered strawberries then, let the Portola take care of the rest while you savor the breathtaking sights of the Monterey Peninsula. Or, enjoy the day in one a luxurious nautically inspired guest room, behind the “do not disturb sign.”  This overnight package comes complete with a European-style breakfast buffet at Jacks Restaurant, bottomless Mimosas included! From the warm welcome of homemade chocolate chip cookie upon arrival, to deluxe facilities including a heated pool, Jacuzzi and poolside cabanas, the Portola Hotel & Spa will make you feel like nothing short of royalty during your getaway.

Maybe an overnight say doesn’t fit into your busy schedule? Here are some fun ideas!  

Treat your Valentine to a romantic four-course dinner at Jacks Restaurant & Lounge. Executive Chef, Jason Giles has created a wonderful menu of classic dishes touched with his commitment to sustainably sourced, local ingredients. Enjoy delicacies such as Braised Short Ribs, Velvet Lobster Bisque and Petite Fillet Mignon in our intimate dining room.  Don’t wait till the last minute to make your Valentine’s Day plans; book your Valentine’s Day experience today by calling.

If you enjoy a more casual take on Cupid’s big day, why not reserve a table at the newly renovated Peter B’s Brewpub?   Executive Chef, Jason Giles has also created a special Valentine’s Day menu that pairs a four-course dinner with a beer flight of Brewer, Kevin Clark’s house made favorites. Reserve your table by calling (831) 649-2699

This Valentine’s Day is all about choices for you and your sweetheart. Whether casual or intimate dining or an overnight experience to be remembered, trust me, the Portola Hotel & Spa is THE place to celebrate the love of your life…and take a break from the ordinary!

Portola Team Profile: Meet Executive Chef, Jason Giles

Wednesday, January 29th, 2014
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One of the great culinary institutions on the Monterey Peninsula is Jacks Restaurant & Lounge, led by Executive Chef Jason Giles. The full service restaurant, located inside the Portola Hotel & Spa is more than just a run of the mill eatery serving middling hotel fare. Jacks has won countless awards for food, wine and location during its history, and continually is evolving to keep up with the latest trends in the culinary world.

Inspired by his mother’s love of cooking and culinary heavyweights Jacques Pepin and Julia Child, Chef Giles enrolled in the California Culinary Academy in San Francisco and following graduation, headed north to Sonoma where he worked at the Grill at the Sonoma Mission Inn, which is now known as the Fairmont Sonoma Mission Inn & Spa. Chef Giles then moved south to the Pebble Beach Resorts where, as Sous Chef, he played an active role in the development and opening of Stillwater Bar & Grill.

Giles is at the helm of all the Portola Hotel & Spa’s culinary operations, including menu development for the hotel’s two restaurants, Jacks Restaurant & Lounge and Peter B’s Brewpub, as well as the creation of menus for in-room dining, banquets and special events.

As Executive Chef, Giles hand selects local produce and ingredients, many of which are brought in from the nearby Salinas Valley (better known as the “Salad Bowl of the World”) and fresh seafood from the Monterey Bay arrives daily. As a true believer in the “green food” movement, Chef Giles supports local farmers, fishermen, ranchers and dairymen, while adhering to the Monterey Bay Aquarium’s Seafood Watch® Program. He also utilizes 100% Harris Ranch Beef, as well as other hormone and chemical free meats.

In 2013, Chef Giles launched a fabulous Oyster Bar and Live Action Kitchen in Jacks Lounge, where guests can enjoy freshly prepared oysters and Champagne by the glass, while watching the Portola’s culinary team prepare appetizers and salads.

So if you are a local or a traveler from far away and you are in the mood for a wonderful meal, come by Jacks Restaurant & Lounge or Peter B’s Brewpub and experience the culinary skill of the Portola Hotel & Spa’s Executive Chef Jason Giles.

Come to Jacks and savor the local flavor!