PORTOLA HOTEL & SPA'S EXECUTIVE CHEF JASON GILES REVEALS NEW MENU FEATURING SUCCULENT SEAFOOD, BRAND NEW OYSTER BAR, AND SUSTAINABLE FARM FRESH DISHES
Monterey, CA – January 18, 2013 – Jacks Restaurant, inside the Portola Hotel & Spa, officially reveals the restaurant’s brand new menu, curated by Executive Chef Jason Giles. Chef Jason has created a sharp vision for his new seafood-driven, farm-to-table menu at Jacks Restaurant. Using a “less is more” approach and drawing from Portola Hotel & Spa’s own backyard, Giles says his new dishes are designed to enhance sustainability and celebrate local foods without covering-up their natural flavors.
"My philosophy is to create a fun, interesting, and memorable meal using the freshest ingredients available, supporting local farmers, dairy men and fishermen whenever I can,” said Executive Chef Jason. “The new menu is a mix of proven greats as well as new items that will soon become menu superstars like the Harris Ranch New York strip with wild mushrooms and a shallot bourbon sauce."
Jacks is kicking things up a notch, offering an Oyster Bar where guests can enjoy Oysters and Champagne in the cold kitchen pantry while watching Chef’s team of highly trained staff prepare appetizers.
Making the most of local, fresh produce is a Catch of the Day option that Chef Jason will create specifically for Jacks new menu and according to produce in season.
"With Chef Jason's new menu and the Oyster bar I am confident that Jacks will become the local favorite,” said Sonny Petersson, Director of Food & Beverage.
Also included in the new menu are Chef Jason's famous Filet Mignon Carpaccio, Grilled Filet Mignon, 16oz Rib Eye Steak, and Roasted New York Strip Loin, all prepared with Harris Ranch beef. Harris Ranch operates a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch - a system few beef companies can claim they control. It's no surprise that Jacks Restaurant chooses Harris Ranch beef, as both businesses strongly believe in environmental stewardship.
Chef Jason is at the helm of all culinary operations at Portola Hotel & Spa, 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. A California native and graduate of California Culinary Academy in San Francisco, Chef Jason credits his mother as a driving influence in his culinary upbringing. His professional career began at The Grill at Sonoma Mission Inn (now the Fairmont Sonoma Mission Inn & Spa) in Sonoma for a two-year stint as the lead line cook. Chef Jason then made his way to the Monterey Peninsula, accepting the position of Sous Chef at The Lodge at Pebble Beach, where he played an active role in the development and opening of Stillwater Bar & Grill.
Jacks’ Oyster Bar includes:
- Seasonal Oysters on the Half Shell – Served with a Shallot Mignonette
- BBQ’d Oysters – Served with a Chipotle Wash
- Baked Oyster Rockefeller
Chef Jason’s New Signature Dishes include:
- Jacks Chowder – Clams, Fresh Dungeness Crab, Roasted Corn and Bakers Bacon
- Sweet Corn Panna Cotta – Wild Mushrooms, Apple Wood Bacon and Organic Basil
- Scallops on the Half Shell Casino Style
- Chef Jason’s Braised Pork Osso Bucco
- Portola Day Boat Scallops – Pan Seared Day Boat Scallops Served over Black Pepper Pappardelle Pasta, Wild Mushrooms and a Shallot Nage
For the full new menu, please click here
To incentivize locals, Jacks will continue to offer 15% discount and free parking. Guests can now check out some live music in Jacks Lounge on Fridays and Saturdays, and enjoy a pre-dinner beverage as well as a post-dinner beverage.
ABOUT PORTOLA HOTEL & SPA
Portola Hotel & Spa is Monterey's first and only Silver LEED® EB certified hotel and recently earned AAA Four Diamond Rating. The full-service hotel offers guests a rich, historical ambiance, with a residential style and a dedicated staff to ensure an unparalleled guest experience. The hotel features 379 nautically inspired guest rooms and suites, ranging from 400 to 1,000 square feet.
For more information, please visit: portolahotel.com/