Friday, December 30, 2011


I'm always surprised by how fast a year of one's life can fly by.  Never was that more apparent for me than in 2011.  Looking back, I can attest that 2011 was probably one of the best years of my life.  It was a year filled with many, many highs  - and a few lows - which I'm beginning to realize is simply the way I like to live.  Sure, I could eliminate some of the disappointments if I didn't always swing for the fences, but at the same time, I'd never get my shot at the big leagues.

I prefer to accept the lows for what they are - drowned in a bit of whiskey of course!  For years, I've focused on the word Persistence, and it is my firm belief that this quality is the most important in relation to dealing with all of life's affairs.

Nevertheless, I can ultimately admit that this year was a positively huge success - and I am always amazed at what God continues to provide and teach me.  Overall, it seems that when I lose my focus on him and try to force my own plans into action - things always tend to unravel.  It's in the moments when I am completely trusting and working in the right direction that he reveals all of the goodness in the world.   

January was a thrill!  Coming off a nod from The New York Times for writing one of the year's best cookbooks, I was invited to join Kathie Lee and Hoda on the TODAY Show for a romantic cooking segment.  They were hilarious, awesome, and . . . inquisitive!  The segment turned out fantastic, but the most special part was having the support of my family and friends in NYC and everywhere else.  In fact, this was the first time my parents had ever visited the Big Apple, and that was probably my favorite memory of this wonderful experience.  Nothing makes life better than sharing great times with the people you love.
Goofing around with Kathie Lee and Hoda.
I remained pretty busy in February with another trip up to NYC to promote a Valentine's Day segment on Fox & Friends.  Again, another great segment, and I had a special time hanging out with friends Bobby and Rachel in Brooklyn.  After that, it was off to LA for more meetings - and some romance, haha.  I also did my first bout of snowboarding - which may or may not have resulted in a broken rib.  I'll get there - one day.

March - June seems like much of a blur to me now.  After the success of my first book, I decided to sign with a great literary agent and try my hand again at the traditional publishing business.  Well, my timing probably could have been better.  The news of BORDERS closing and the increased popularity of digital readers sort of put most literary houses on hold for the time being.  After spending months working out the details of my proposal, My agent and I worked diligently to find the right home - and we were close, but ultimately we decided to hold off for a bit and let the storm subside.  It was disappointing -  but I know it was also a smart decision.  More on this in 2012!
This keeps me awake while writing book proposals!
In July, I decided it was time to get back out there!  Too much time behind a computer typing away makes Jack a dull boy.  I had the pleasure of spending 10 days in PEI Canada as a chef/musician/guest of the Cavendish Beach Music Festival.  It was just what I needed.  A special thanks to Chris and Kevin Meyer for believing in the 'formula' of having a chef entertainer at a music festival.  Fortunately - it worked!  The festival (and my role) turned out to be a huge success.  Moreover, I was completely taken away with the beauty of PEI and the friendliness of its people.  After months of rejection, it was incredible to be surrounded by such great people in such a wonderful setting.  I honestly cannot wait for next year - and the debut of the 'formula' to more festivals across the country.
The beautiful, rolling landscape of PEI
Serving up hundreds of pounds of local, fresh ingredients.
My partner in crime
August brought about new opportunities in the television world.  Through a Nashville connection, I was put in touch with on of the better known production companies in NYC, and we signed a deal to create, produce, and sell our on TV Show!

September - lots of college football, and another trip up to PEI for the fall flavors festival.  A special thanks to Mark, Ross, George, and Corey for showing me just how much fun PEI can be during the fall.  Oh, and thanks to Charles for capturing pictures our street festival cook off where I showed islanders that charcoal - and local skirt steak  - are king when it comes to building great flavors.
Table side prep w/ Corey.
In the line of fire!
October - hmmm, what did I do in October?  I believe that was a month filled with even more travel.  Greensboro, LA, ATL, Athens, and Playa del Carmen!  I must say, there's nothing better than gorging oneself in Mexico with all of your family when its just starting to turn cold in the states.  It was a fantastic vacation!
Enjoying the good life in Mexico
November - an incredible wedding for a close friend in Savannah, GA, including a reunion show with my guys in OverflO!
Jam session with the talented drummer/sous chef/groom.
Then came disappointment.  A week out from the NYC shoot for the television show, production was suddenly cancelled.  Oh well, it is what it is.  I could sulk, bitch, and moan, but at the end of the day I know that everything will come together in due time.  After a few Woodford + Cokes, I was off to my next adventure - whatever that may be!

Turns out the next adventure came quickly.  A 'side business' created with myself and two friends suddenly hit the big time!  We found ourselves scrambling to fill orders to meet the overwhelming demand of our 'grassroots' fragrance - MOONSHINE; a gentleman's cologne.  Turns out we were right - men like to wear cologne.  But, we don't need a celebrity or a half-naked man to sell it to us.  What a concept? 
MOONSHINE; a gentleman's cologne
And finally, December.  Another fantastic trip out to LA brought about new opportunities for 2012 in the TV and book world.  My long run in my beloved neighborhood of Germantown (Nashville, TN) came to a close with a move to a new hood.  I HATE moving - but change is the only constant in life.  I will now call 12th S. home for a while - so if you see me gaining pounds from eating too much at Burger Up, please let me know.  But most importantly, I ended my year with the way it started - surrounded by family with great food, drinks, and love.

Cheers to you and yours, and wishing you all much success in 2012.

Keep Peaceful!


Wednesday, December 14, 2011

Holiday Dinner

Want to know how to throw the perfect holiday party?  Check out the full series on The Art of Manliness.  

In my opinion, there’s no better way to celebrate the holidays than by hosting a holiday dinner party for a group of your best friends.  Armed with great food, cold drinks, festive tunes, and the sometimes creative costume, spending time with the people you love is what makes the holiday season special.

Yet, for those of you who’ve ever hosted such a bash, you know that a good time doesn’t come for free.  In fact, quite a bit of hard work, planning, and expense can go into hosting such affairs.

This is where I come in.

Throwing an outstanding holiday party can be a piece of cake - so long as you have a game plan.

First things first, I would highly advise you to avoid hosting a party that consists solely of hors d’oeuvres.   From a guest perspective, you tend to come away from such a party never feeling truly satisfied.  Don’t agree with me?  Allow me to jog your memory - You stand around all night, eating cream cheese filled concoctions, cocktail napkin in hand, while you dodge the occasional awkward conversation, wondering if that spinach and artichoke dip that came out 30 minutes ago is ever going to be reheated.  Sound familiar? 

Moreover, hosting such a party can be very expensive and time consuming.  Each appetizer typically contains 10 - 12 unique ingredients - many of which will only sit in your spice rack unused.  And let’s not forget about prepping and serving.  Taking on such a challenge is like trying to serve eight or ten individual meals to your guests.  In other words, it’s just not worth the hassle, or the expense.

Instead, I advocate hosting an actual dinner party.  Your guests will be impressed when you serve an entire meal - all the while saving you time and money by choosing a themed dinner that includes consistent ingredients and a viable prep schedule.

With regards to prep and shopping - do not procrastinate.  Make a list of all the ingredients you’ll need and go shopping the day before, checking off every item on your list.  When you get back home, put away and prep your ingredients, double crossing off your ingredient list to make sure you have everything on hand.  This will allow you to feel confident and not rushed when the big day arrives.  Also, in the rare event that you find that you missed an important ingredient; you still have time to make another run to the store.

Doing all of your prep work the day before also ensures that you spend your party enjoying the company of your guests.  I’ve learned this lesson the hard way, with many of holiday parties spent solo in my kitchen with a cast iron pan and a whiskey on the rocks.  Trust me, it doesn’t look good to cook and drink alone - nor is it proper etiquette to host a party and not spend time with your guests.

This meal makes use of some other key cooking tips when it comes to entertaining for large groups. 

  • Choose a few items that require little or no cooking.  These types of dishes can typically be served at room temperature, and do not make use of precious kitchen space and tools.  In this case, the antipasti platter works perfectly.  Other options would include a crudite platter, hummus and vegetables, or even a large salad.
  • Items that can be cooked or put together ‘on the fly’ minimize your time in the kitchen.  The Sautéed Shrimp, Sautéed Spinach, and Yogurt and Berry Parfait all satisfy this component.  You can excuse yourself from your guests for mere minutes while these dishes are prepared.
  • For the main course - go with a big hunk of meat.  No, seriously.  In this case, I’ve chosen a Standing Rib Roast, as it’s a classic dish of the season.  For other events - beef and pork tenderloins, whole roasted chickens, pot roasts, or even a leg of lamb make elegant dishes to serve large groups.  You can literally ‘set it and forget it’.
Of course, I’d be amiss to leave out one important element of any holiday party - a well stocked bar.  Cold beer on ice, wine selections, an assortment of liquors, mixers, and perhaps even a signature punch or cocktail are  all special touches to make sure your guests take a load off and enjoy the evening.  As the host it’s part of your job to make sure your guests enjoy themselves responsibly - have a few cabs waiting on standby for those that might imbibe past their normal bedtime.

Most importantly - have fun.  Hosting holiday parties will create great memories for years to come.  And, if you follow my game plan, I can guarantee your parties will become the talk of the town!

Season’s greetings!


APPETIZER COURSE - the Antipasti Platter can be prepped hours in advance and set out prior to your guest’s arrival.  As most of your guests have arrived, take a few minutes to put together the Sautéed shrimp- the unique ‘out of the pan’ presentation will have your guests feeling like they are getting an á la table chef dining experience

Antipasti Platter - the beauty of this versatile platter is that you can let your imagination run free.  Pick out an assortment of your favorite cheeses, cured meats, vegetables, pickled goods, breads, and crackers to serve to your guests.  To ensure that you can feed the entire group, plan to have about ¼ lb of total goods per guest.  Check out one of my favorite pairings below.  (Prep 20 mins, Cook N/A, Serves 8 - 10)

2 lbs Wisconsin Aged Cheddar Cheese, sliced
1 lb Sopressata or Hard Salami, thinly sliced
1 Loaf French Bread, cubed and toasted
1 lb Marinated Olives

Arrange ingredients on a serving platter.  Serve.  (If prepping in advance, cover platter with plastic wrap and keep in the fridge until 30 minutes prior to service).

Sautéed Shrimp - a play on the traditional shrimp cocktail, the unique presentation of this dish makes it as much of a dining experience as it is an incredible appetizer.  (Prep 15 mins, Cook 10 mins, Serves 8 - 10)

½ Stick Unsalted Butter
2 Tablespoons Extra Virgin Olive Oil
4 Cloves Garlic, minced
1 Pinch Red Pepper Flakes
1 Tablespoon Lemon Zest
3 lbs Large Shrimp, peeled and deveined
¾ Teaspoon Kosher Salt
½ Cup White Wine
Parsley, chopped for garnish
6 inch Bamboo Skewers - to serve

In a large skillet over medium high heat, melt the butter into the olive oil.  Working very quickly, next add the garlic, red pepper flakes, and lemon zest and sauté in the oil/butter mixture for 30 seconds - careful not to burn.  Add shrimp, season with salt, and cook for 2 - 3 minutes.  Deglaze the pan with the white wine, using a wooden spoon to scrape up any of the bits from the bottom of the pan.  Continue cooking for another 4 - 6 minutes, or until the shrimp are firm and bright pink.  Remove from heat, garnish with parsley, and serve right out of the skillet, using the skewers to pick up individual portions.

MAIN COURSE - Standing Rib Roast has long been a holiday favorite - and for good reason.  Your guests will love the juicy, flavorful meat - sopping up the juices in garlicky masked potatoes and bright, colorful spinach.  This classic meal will make your holiday party memorable and special.

Standing Rib Roast - a classic, delicious dish that’s perfect for entertaining.  .  (Prep 15 mins, Cook 1.5 hours, Serves 8 - 10).

1 4 -5 lb Rib Roast
¼ Cup Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
10 Cloves Garlic

Preheat oven to 375 degrees F.  Meanwhile, place roast - rib side down - into a heavy bottomed skillet and coat in olive oil.  Season entire roast very liberally with kosher salt and fresh cracked pepper and arrange garlic cloves in the bottom of the pan.  Place roast into oven and cook for 1 - ½ hours (about 15 minutes per pound), or until internal temperature reaches 125 degrees for medium rare.  Remove from heat and rest for 20 minutes before serving.

Garlic Mashed Potatoes - utilizing the roasted garlic from the roast adds that extra essence to these divine mashed potatoes.  Go to work on these while the roast is out of the oven and resting - as this will ‘hold’ for up to 30 minutes or so without the need to reheat.  Should you need more time, fold in a little more cream and reheat the potatoes over low heat just before serving.  (Prep 15 mins, Cook 25 mins, Serves 8 - 10).

5 lbs Yukon Gold Potatoes, peeled and diced into 1 inch cubes
2 Sticks Unsalted Butter
1 Cup Heavy Cream
Roasted Garlic Cloves (from Rib Roast), skin removed
Kosher Salt
Fresh Cracked Pepper
2 Tablespoons Chives, finely chopped

Bring a large pot of salted water to a boil over high heat; add potatoes and cook until just fork tender, 10 - 12 minutes.  Remove and strain potatoes, allowing all of the water to evaporate.  Reduce heat to low, and place the empty pot back on the stove and melt the butter into the cream.  Add potatoes, roasted garlic, and season with kosher salt and fresh cracked pepper to taste.  Using a masher or ricer, mash potatoes until desired consistency is reached, adding more cream for a looser consistency.  Garnish with chives and serve immediately.

Sautéed Spinach - a light, quick, and easy side to help round out this fantastic meal.  (Prep 5 mins, Cook 5 mins, Serves 8 - 10).

¼ Cup Extra Virgin Olive Oil
¼ Teaspoon Red Pepper Flakes
4 lbs Fresh Baby Spinach
Kosher Salt
½ Lemon

Preheat a large skillet over medium high heat, add oil.  Add red pepper flakes and sauté for 30 seconds - 1 minute, careful not to brown.  Add spinach and sauté until reduced and tender, 4 - 5 minutes.  Season with kosher salt (to taste), and finish with fresh squeezed lemon juice.  Serve.

DESSERT COURSE - why fuss with baking a cake all day?   Instead, this light and refreshing dessert is served in individual portions - making you look like you spent extra time and attention on each guest - but truth be told, this delicious dessert couldn’t be easier!

Yogurt and Berry Parfait -
satisfy your guests in no time with this simple and beautiful dessert.  Most grocers sell pints of prepared berries which will save time and money when it comes to prepping ingredients.  Wait to add the granola until just before serving.  (Prep 5 mins, Cook N/A, Serves 8 - 10).

5 Cups Low-fat Vanilla Yogurt
2 Pints Mixed Berries (Strawberries, Blueberries, Blackberries, Raspberries)
2 Cups Granola

In individual serving glasses, add a generous layer of vanilla yogurt.  Top with berries and granola.  Serve.

Monday, December 5, 2011

Taco Soup

Whether or not you are disappointed with the BCS decisions, one thing is certain - it was a great weekend for watching football!

I had a few friends over to watch the games, and made an old simple classic - Taco Soup.  

It's one of those recipes that's foolproof, cheap, and delicious.  It pairs perfectly with a Saturday or Sunday of watching football and drinking cold beer.  


Taco Soup 

2 lbs Ground Chuck
1 Package Original Taco Seasoning Mix
1 1/2 Cups Beef Stock
1 (4oz) Can Diced Green Chilis
1 Can Stewed Tomatoes
1 Can Rotel Tomatoes
1 Can Corn Kernels, drained
1 Can Black Beans, drained and rinsed
1 Can Kidney Beans, drained and rinsed
1 Can Mild Chili Beans
1 (1 oz) Package Ranch Dressing Mix
Shredded Cheese (topping)
Sour Cream (topping)
Sliced Green Onions (topping)

In a dutch oven over medium high heat, brown ground beef until no longer pink.  Drain excess fat, add taco seasoning.  Add the remaining ingredients - except for the toppings - and cook at a simmer over medium low heat for 30 minutes.  Serve.

Oh yeah - serve with COLD BEER!

Saturday, December 3, 2011

Greek Breakfast

It's a beautiful Saturday morning in Nashville.  Thanks to construction across the street, I'm up unusually early - the sound of saws, hammers, and workers screaming at each other just isn't very conducive to sleeping in - oh well.

Last night was a relaxed evening anyways.  I finally got around to seeing Woody Allen's new film, Midnight in Paris - it was underwhelming.  

So I decided to pick things up this morning with a great breakfast.  After strolling down to the Nashville Farmers market, I scored some fresh tomatoes, greek oregano, farm fresh eggs, local feta, and some pork sausage to round out the rest of my Greek inspired meal.  

After brewing a cup of Don Francisco's hazelnut coffee - I went to work.

Slicing the tomatoes - lightly seasoned with kosher salt, fresh cracked pepper, and a drizzle of olive oil - all topped off with some fresh oregano leaves.

After that, I simply seared the sausage in my cast iron pan, scrambled up some eggs - topped with feta - and there you have it - breakfast is served.

Time to hit the gym - and get started on the next course.  Hmm - what to make today to help cheer on the Dawgs vs LSU.  Time will tell.



Friday, December 2, 2011

Holiday Gift Guide

It's that time of the year again . . .

The kind folks at Southern Flourish magazine asked me to put together the perfect gift guide for the southern man.  I obliged, and included a few of my favorite things, including some of my own stuff and products from friends and others.

Give it a look -

Happy Holidays!