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James is 25 years old
and a graduate of The Illinois Institue of Art-Chicago as of March 2007. Currently, James is working as Sous Chef of
Sunset Ridge Country Club in Northfield, IL. When he is not working he enjoys preparing meals for his family and friends. However
most of his free time he likes to spend with his wife and daughter. James' passion for food drives him to be
successful in his profession.
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Pomegranate Molasses Glazed Loin Of Venison
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Explaination of Dish:
The pomegranate glazed venison is accompanied by sauteed baby vegetables, tossed
with mixed grains, roasted butternut squash puree, pomegranate mollasses brush stroke, and garnish of hazelnuts and pomegranate.
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Favorites
Here's a list of some of his favorite things to prepare:
Handmade stuffed pasta's, terrines, duck confit, purees, vegetarian, and roasted meats.
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