Posts Tagged ‘Chef Jason Giles’

Cheers to KRML’s Pub Talk!

Friday, November 1st, 2013
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Photo Courtesy of Chris & Merideth

Guest Blog Post by Merideth Canham-Nelson, thebeergeek.com

It’s hard to believe that KRML’s Pub Talk has been on the air for one year! What started out as a show pre-recorded in a back booth of Peter B’s has blossomed into a live broadcast prominently located in the bar. Here’s a brief rundown of how it all came about.

With the recommendation of Peter B’s Brewer Kevin Clark, in Fall 2012 KRML tapped my husband Chris Nelson from thebeergeek.com to host Pub Talk, a new conversational show aiming to explore community issues and events from seats at the bar. As Chris’ wife and beer travel partner it made sense for me to come onboard as a co-host, so within the first few shows, I did. At that time the show was recorded on Wednesday nights and aired several days later, a plan that worked but wasn’t the ideal set-up. Community-focused from its inception, guests such as Supervisor Dave Potter, local photographer Steve Zmak, and Monterey-Salinas Transit General Manager Carl Sedoryk helped Pub Talk gain some early momentum.

After a show in early January 2013, KRML General Manager, Mike Hale told us the next week’s Pub Talk would be live. This had been talked about as a future development and to us the future had always seemed far off. The short notice about going live threw us a bit. We had been interviewed on live radio before but the thought of running a live radio show made us nervous. Would we freeze up? Or worse would we let accidental expletives fly? As proof of Mike’s visionary prowess, going live is when everything took off for Pub Talk.

Photo: Early days before Pub Talk was live!

Quite the opposite of our fears, the show became easier and more in line with Mike’s original concept of the show as a conversation amongst friends, rather than formal interviews. The addition of Jeff White, KRML’s Program Manager, not only provided us with a guiding hand, but also the all-important third voice. The chemistry among the three of us was just what the show needed to make it truly great. Pub Talk found its groove and we haven’t looked back.

Of course, the show could not happen without the on-going support from Peter B’s staff and management. Not only has Restaurant Manager Franco Vasquez graciously allowed us to take over a table each week for a few hours, Brewer Kevin Clark and Chef Jason Giles have come on to talk about exciting new things happening in the brewery and kitchen. Even the Portola Hotel’s Food and Beverage Director, Sonny Petersen has made an appearance or two. KRML’s Pub Talk and Peter B’s Brewpub has been a match made in heaven. Both partners have a deep commitment to our local community and we couldn’t think of doing the show anywhere else. Here’s to another year of a great partnership!

Cheers go out to Mike, Carl and Jeff from KRML, everyone at Peter B’s and all the guests for giving us this unique and fun opportunity to be an active part of our community. We look forward to bringing listeners more interesting, community-focused content in the coming year and encourage people to come on down to Peter B’s on Wednesdays 5-6pm to be part of the fun!

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When not on Pub Talk, Chris Nelson and Merideth Canham-Nelson travel the world looking for the next great beer adventure. With over 830 breweries visited, their adventures are chronicled on the website thebeergeek.com and in Merideth’s 2012 book Teachings From The Tap: Life Lessons From Our Year in Beer.

Winter Packages 2013

Friday, October 18th, 2013
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One of the best things about the holiday season is the anticipation of opening presents. Whether you are young or old, everybody can remember begging to open presents early…”Please just one!” Well the Portola Hotel & Spa has got you covered with plenty of presents that you can open today.  The best of the Portola’s Winter Packages are now available now and ready to help you welcome all the winter season has to offer on the beautiful Monterey Bay.

Recently named one of Wine Enthusiast’s Top 10 Wine Destinations, Monterey County has become a wine lover’s paradise. That’s why the Portola’s Winter Wine Harvest Package is so special. Your package includes a nautically inspired guest room in addition to a complimentary bottle of Monterey County wine and a souvenir wine bag. Then, let their wine enthusiasts guide you to some of the best tasting rooms and vineyards the region has to offer.

If a greater level of relaxation is more your style then the perfect gift may just be the Portola’s Winter Breakfast Package. You’ll enjoy cozy accommodations, as well as breakfast for two at the award winning Jacks Restaurant & Lounge. Under the guidance of Executive Chef Jason Giles, Jacks breakfast menu features omelets made to order, eggs cooked any style all complemented by the best bottomless mimosas in town.

The holidays are all about family and the Portola has got you covered with their Winter Monterey Bay Aquarium Package for Two. Come explore the wonders of the Aquarium, just a quick walk or drive from the Portola and explore the wonders of the deep with a package that can’t be beat. Book a night’s stay with this package and receive two tickets to the Aquarium for use during your stay, and if there are more in your party, there are additional tickets for purchase the Portola front desk.

 

One of the region’s premiere events during the holiday season is the annual Ice Skating by the Bay rink set up right outside the Portola’s doors, November 22, 2013 through January 5, 2014. Located in the Custom House Plaza, a winter wonderland is staged and ready to create some fantastic memories. With the Portola’s Winter Ice Skating Package, you’ll get two tickets to the fun in addition to your well-appointed, nautically inspired guest room. Don’t miss out on this one of a kind holiday experience. Book today and let your special memories begin!

So if sunshine, a crisp ocean breeze and fun are on your list this season, then no need to check it twice – because it’s all at the Portola!

Summertime Chillin’ & Grillin’

Wednesday, August 28th, 2013
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Nothing says summertime like a backyard BBQ. From the first sizzle of a perfectly seasoned steak on the grill, everyone enjoys one of the most revered of summer pastimes. Chef Jason Giles, Executive Chef at the Portola Hotel & Spa and the brains behind the menus for Jacks Restaurant & Lounge and Peter B’s Brewpub, loves backyard BBQ’s and has graciously shared his favorite summertime recipe with Central Coast Living.

All great recipes share one core aspect, which is the quality of ingredients. According to Chef Giles, meats that are a bit higher in fat will cook better on the grill because the marbling in the meat keeps it moist and full of flavor, he personally recommends the following cuts:

  • Rib-Eye
  • New York Strip Loin
  • Skirt Steak
  • Tri Tip
  • Flank Steak

Chef Giles has a few tips that he always follows when preparing the meat.  He recommends that the meat be seasoned/marinated for a few hours before cooking to allow it to soak up the flavor of the marinade.  For a little extra zip and pizzazz, try his famous Season Salt:

  • ½ cup Kosher Flake Salt
  • 3 Tbsp. Ground Black Pepper
  • 3 Tbsp. Smoked Paprika
  • 1Tbsp. Garlic Powder
  • 1Tbsp. Onion Powder
  • 1 tsp. Cumin
  • 1 tsp. Coriander
  • 1 tsp. Cayenne Pepper

This seasoning is great for beef, chicken or pork. Once the ingredients are mixed together, they need to be stored in a clean, dry glass jar.

Now that the seasoning is taken care of, it is important to focus on the best way to grill the meat. Make sure that the grill is nice and hot – if it is too cold, the meat will just steam. When the grill is warmed up pull the meat out of the refrigerator and let it start to come up to room temperature to ensure an even cooking time. Always be prepared to season the meat with salt and pepper, even if the marinade has a ton of flavor the meat will most likely benefit from a sprinkle of salt and a dash of pepper.  Once the grill is nice and hot, cook the meat to about 10-15 degrees below how it is usually grilled and let it rest for 15-20 minutes after cooking.

When the perfect steak is cooked, Chef Giles recommends adding the popular Argentinean sauce, Chimichurri as a side condiment:

  • 1 bunch fresh flat leaf parsley, chopped
  • 3 leaves fresh basil chopped fine
  • 3 mint leaves chopped fine
  • Zest of 2 lemons
  • 3 garlic cloves minced ( or grated on a micro planer)
  • 1 ½  cup Olive oil
  • Juice from 1 lemon
  • Salt and pepper to taste

To create the sauce, mix all the ingredients in a bowl EXCEPT the lemon juice.  Let it sit in a bowl for at least an hour to allow the flavors to marry together.  Just before serving add the lemon juice and taste for seasoning. It is important to add the lemon juice last, as it will discolor the herbs if added at the beginning. 

Your friends and family will think you’ve been a master of the grill with this simple recipe and cooking tips from your secret summertime BBQ hero, Chef Jason Giles.

Brewer’s Dinners in Peter B’s Brewpub

Friday, January 11th, 2013
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For a number of years, winemakers have been taking advantage of the well-known pairings of food and their varietals. While winemaker’s dinners have been all the rage, recently, the talented brewers of wine’s bubbly cousin, beer, have been getting in on the action. It wasn’t too long ago that beer was regulated to cookouts and college parties, but in recent years, brewmasters have elevated their craft to incredible heights. With new tastes and trends emerging all the time, the art of craft beer has taken its rightful place alongside wine as a true art-form. With that recognition, has come the opportunity to experience these creative flavors paired with chef inspired eats.

Nowhere is this being done better than at the Portola Hotel & Spa. Brewer Kevin Clark of Peter B’s Brewpub and Executive Chef Jason Giles of Jacks Restaurant & Lounge and Peter B’s; have teamed up to create a series of Brewer’s Dinners that take the best of the worlds of food and craft beer and combine them into delicious, gatherings where seasonal and special varieties of come together in a wonderful celebration of taste.

Usually featuring three to four courses of locally sourced and sustainable food prepared by Chef Giles and accompanied by beers either brewed or chosen by Clark. These Brewer’s Dinners have become one of the most popular events at Peter B’s. Seating is limited and usually sell-out so early reservations are highly recommended. If you want to experience a new dimension in flavor, “like” the Peter B’s Facebook Page and you’ll know as soon as the next of the series is announced! There are events not to be missed.

Chef Jason’s Pumpkin Roll

Wednesday, November 14th, 2012
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When it comes to holiday baking I’m always on the search for something new and different that will “wow” family and friends. I decided to go straight to the top and asked Executive Chef Jason Giles at the Portola Hotel & Spa to share one of his favorites (that was also easy enough for a rookie baker like me) and VOILA, he had the answer! So here it is, Chef Jason’s Pumpkin roll, delicious and completely doable! Enjoy and happy baking!

Chef Jason’s Pumpkin Roll

Ingredients

  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree (after reducing on stove see below)
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners’ sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

 

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
  2. Pumpkin filling tends to have high moisture content, so I like to gently cook the pumpkin puree in a skillet over low heat for about 10-15 minutes to remove excess water and intensify the pumpkin flavor.  Cool completely before adding to recipe.
  3. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  4. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  5. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  6. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  7. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Enjoy!